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Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
Momosan-Dinner-Menu-Updated-Final
In Japan, people try to eat noodles quickly, before they become “NOBIRU”, the condition where noodles absorb soup and get soggy. Together, Momosan Ramen and Sun Noodle have developed a special type of noodle that is more resistant to becoming NOBIRU. The special noodles hold their texture in our rich and savory broth, allowing you to enjoy your ramen longer! But still, I recommend that you slurp your ramen fast, while at its best! - chef morimoto noodles tonkotsu 11/14. 11/14. pork chashu, aji-tama, takana, kikurage, tantan toasted nori, garlic oil, soy tare spicy coconut curry, pork chashu, red miso ground pork, aji-tama, cilantro noodle toppings kakuni 4. 6 hour braised pork belly pork chashu 4. pork belly, sliced steamed chicken 3. chicken thigh tokyo chicken 11/13. menma 2 . tsukemen 15. steamed chicken, aji-tama, menma, seared soy braised bamboo shoots tonkotsu soup garlic chive, kikurage, toasted nori, soy tare nori 1. pork chashu, aji-tama, menma, takana, toasted nori, garlic oil, soy tare, lime toasted aji-tama 2. overnight, soy marinated egg crushed garlic raw appetizers tetsunabe pork gyoza 10. pork & chive gyoza, ginger scallion sticky ribs (2pcs.) 8. sauce, served on an iron skillet pork spare rib,hoisin chili glaze, roasted duck salad 10. house roasted duck, spring greens, edamame 5. cilantro kale, edamame, radish, momosan sea salt momosan “salisbury” steak 9. caesar dressing momosan teriyaki kakuni bao 4. per pc. kimchi 4. braised pork belly, lettuce, mustard housemade kimchi mayo peking duck taco house made peking duck, cucumber, hoisin, apricot sweet chili sauce, crispy gyoza skin 5. -
BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached. -
Elements of the Ubranscape in Tokyo
Teka Kom. Arch. Urb. Stud. Krajobr. – OL PAN, 2012, VIII/1, 75-92 ELEMENTS OF THE UBRANSCAPE IN TOKYO Ewa Maria Kido CTI Engineering Co., Ltd. Consulting Engineers, 2-15-1 Nihonbashi Ningyocho, Chuo-ku, Tokyo, Japan e-mail: [email protected] Abstract. Tokyo Metropolis (Tōkyō-to) of 13 mln people, crowded, colored, noisy, made of very freely designed buildings, with railway loop line separating the inner center from the outer center – from one side is similar to other large metropolises in Japan, and from another – being a capitol and having the Imperial Palace as its symbolical center, is unique. This article discusses elements of urbanscape, such as transportation infrastructure – roads and railways; junctions and city centers – neighborhoods; urban interiors – streets and squares; border lines and belts – rivers, parks; do- minant urban structures, outstanding elements – landmarks, and characteristic sights, that contrib- ute to aesthetic appeal of the landscape of Tokyo. The conclusion is that although both European cities and Tokyo have well-functioning centers, as well as sub-centers of the polycentric metropo- lises, their forms are differing because they reflect local urban planning, aesthetics, and culture. Key words: urbanscape, urban planning, Tokyo, elements of urbanscape, urban landscape INTRODUCTION Urban landscape is a combination of a city’s form and contents that includes natural and built environment. As an outcome of urban and landscape design, it involves arrangement and functioning of cities, with particular focus on architec- ture, infrastructure and green zones. Design of urban space has become increas- ingly important for the long-term development and well-being of urban commu- nities, and can provide cities with a unique identity. -
Dashi-Rich Wagyu Nikujaga Rump
Dashi-Rich Wagyu Nikujaga Rump 25 Nikujaga is a popular dish in the Japanese home 853kcal hrs (per serving) 2.5 kitchen, here gently stewed to bring out the sweetness of the vegetables and Wagyu deliciousness. A dish that will appeal to everyone. Makes 2 servings 1. Make the dashi. In a pot, add water and kombu. Heat Wagyu rump 200 g over medium heat and turn off just before boiling. Carrot 1/3 medium (70g) Remove kombu and add katsuobushi. After 2 or 3 Potatoes minutes, strain katsuobushi and reserve dashi. 3 and 1/2 medium (400 g) 2. Peel carrot and potatoes. Dice into large bite-size Onion 1/2 large (150 g) pieces along with onion. Sake 1 tablespoon 3. In a pot, heat sesame oil over high heat. When oil is Beer 60 ml hot, add Wagyu rump (cut into bite-sized) and brown Sugar 20 g over medium-low heat. Add sake and beer. 4. Add a quarter of the dashi to the pot and simmer. Soy sauce 1 and 1/2 tablespoons Skim off any scum and add sugar, soy sauce, and Mirin 1 and 1/2 teaspoons mirin. Simmer over low heat for about 50 minutes, Sesame oil 1 teaspoon skimming as needed. Dashi 5. Add carrots and just enough of the remaining dashi Water 2 to 2.5 L to cover the carrots. Simmer over low heat for about Kombu 25 g 40 minutes. Add more dashi if needed. Katsuobushi 40 g 6. Add diced onions and simmer for about 5 minutes, then add potatoes. -
Special Ramen Ramen Raw Earth Sea Land Ramen
WELCOME TO MACHIYA Our dishes are primarily small plates served as they are ready. Our focus is our homemade RAMEN prepared daily enjoy. RAW EARTH SEA Hamachi Citrus Ponzu Jalapeno 12 Edamame / Spicy Edamame 4 / 5 Steamed Lobster Buns Spicy Aioli 16 Seared Salmon Sashimi 12 Asparagus Mentaiko Spicy Pollok Row 9 Crispy Calamari Arugula / Miso 11 Chili Soy / Crisp Onion Crispy Brussel Sprouts 8 Kani Mochi Tempura Honey Mustard 6 Tuna “Pizza” 13 Black Walnuts / Bacon / Saba Yuzu Wasabi / Tomato / Red Onion / Olive / Micro Cilantro “Chawan Mushi” 13 Japanese Cucumber 7 Japanese Custard Chicken / Snow Crab / Black Truffle Filet Mignon 13 Shiso Vinaigrette Sesame Yukke / Asian Pear / Quail Egg / Crispy Rice Grilled Octopus Tomato / Bonito / Yuzu 14 Machiya Salad 6 Tuna Tartare 13 Lettuce / Tomato / Onion / Crispy Ramen S we e t S a ke R o a s t B l a c k C o d 1 8 Pickled Daikon Salmon Tartare 12 BBQ Tofu Crispy Tortilla Up Fried Egg 10 “Unagi Mabushi” 12 9 6 Amazu Spicy Tuna Sandwich’s New Style Fried “Sticky” Rice BBQ Eel Jasmine Rice Dashi Pickled Vegetable Heirloom Tomato Black Vinegar / White Soy 9 LAND New Style Beef Negimaki Ginger / Micro Chive Sesame 12 Spicy Miso Fried Chicken Taiyaki Waffle Black Honey 16 Sake Shrimp & Pork Shui Mai 9 Kim Chee Pork Belly Crispy Shallot 11 Machiya Spiced Crispy Sesame Wings 8 “Yaki Meshi” Fried Rice Chashu Egg Menma 10 Lettuce Wrap Chicken Chili Tamarind 12 “Dote Nabe” Red Miso Braised Short Rib 15 Red Miso Angus Beef Dashi Daikon 8 Yamabuki Chicken Salad Spinach / Sprout / Endive 11 Panko Crusted Curry Beef Bun 8 SPECIAL RAMEN Tsuke-me / 20 Hiyashi-men / 20 Cold ramen noodles served with a warm “Tategi” chicken, pork, Cold ramen noodles served with a “Sesame Ponzu” chicken broth for dipping. -
KAWAGOE DISCOUNT PASS Ikebukuro / Kawagoe
The KAWAGOE DISCOUNT PASS offers discounted train fares on the Tobu Tojo Line with fantastic benefits at co-operating stores in Kawagoe city. These passes are Pass A multi -lingual concierge will respond great value for tousits from abroad. Where to buy the Discount KAWAGOE In addition to the special benefits of the KAWAGOE DISCOUNT PASS, we have also Approx. When compared with train% and 1 bus fares used on model course PASS released the KAWAGOE DISCOUNT PASS Premium, which enables holders to ride Passport is required when purchasing KAWAGOE DISCOUNT PASS with KAWAGOE DISCOUNT DISCOUNT PASS Premium What is KAWAGOE DISCOUNT PASS? buses in the city of Kawagoe.Choose either of these passes to stroll around and KAWAGOE DISCOUNT PASS premium. Kawagoe where you can experience an old town from the Edo period. Overview of 28 English Ikebukuro station OFF Kawagoeshi underground. Point Discount for round-trip train fare on Tobu Tojo Line from Point With KAWAGOE DISCOUNT Ikebukuro Station to Kawagoe Station or Kawagoeshi Station! Kawagoe PASS Premium, you can KAWAGOE DISCOUNT PASS Premium has unlimited rides also take buses in 1 3 Kawagoe City! between Kawagoe Station and Kawagoeshi Station! KAWAGOE DISCOUNT PASS Premium gives you free all- Ikebukuro you-can-ride Tobu bus services all day in designated sections, including the Tobu Koedo Loop Bus, which is very convenient for Point Special offers at 10 shops Premium KAWAGOE DISCOUNT PASS Show your KAWAGOE DISCOUNT PASS or KAWAGOE DISCOUNT PASS sightseeing! See central map for information on designated travel sections. Tobu Tourist Information Center IKEBUKURO KAWAGOE DISCOUNT PASS premium to recive special offers at 10 shops in the central shopping * Please note that you cannot ride the bus using Tobu Ikebukuro Station basement 1st floor. -
No.768 (June 2019) ********************* CONTENTS *********************
JAPAN RAILFAN CLUB Magazine 《RAILFAN》bimonthly publication No.768 (June 2019) ********************* CONTENTS ********************* Cover: Tokyo Metro type 2000 EMU for Marunouchi line debut. This photo was taken on Mar. 24, '19 at Nakano inspection yard. Back cover: Face of Sagami Rwy. new rolling stock ; type 12000 EMU. This photo was taken on Apr. 5, '19 at Atsugi inspection yard. ◆ A photo of Kuroiso station (JNR Tohoku line, now JR-East) in 1959. ………………… … 2 ◆ JRC 2019 Blue Ribbon Prize and Laurel Prize has selected. Blue Ribbon Prize is awarded to Odakyu Elec. Rwy. new rolling stock type 70000 EMU, and Laurel Prizes are awarded to Sagami Rwy. type 20000 EMU and Eizan Elec. Rwy. type deo-730 electric car《Hiei》. … 3 ・Blue Ribbon Prize ; Odakyu Elec. Rwy. new rolling stock type 70000 EMU ……………… 5 ・Laurel Prize ; Sagami Rwy. type 20000 EMU ……………………………………………… 6 ・Laurel Prize ; Eizan Elec. Rwy. type deo-730 electric car《Hiei》 …………………………… 7 ◆ New rolling stock of Sagami Rwy. type 12000 EMU for operating through to JR Line. …………… 8 ◆【Photo of association activities】 ……………………………………………………………… 12 Tokyo Waterfront Area Rapid Transit type 7200 EMU 〔p.12 top〕 and type 7500 EMU 〔p.12 bottom〕 ; both photos taken at Tokyo Waterfront Area Rapid Transit depot on Feb. 23. ’19. Odakyu Elec. Rwy. type 7000 EMU at Ebina inspection yard on Oct. 3, ’18. 〔p.13 top〕 /Kobe City Transportation Bureau type 6000 EMU at Myodani inspection yard on Aug. 17. ’18. 〔p.13 bottom〕 ◆ The investigation report of the Shinkansen trains’ long time stop at a station by the superior Shinkansen train passing . ………………………………… 14 ◆ The investigation report of steam locomotive in the Meiji Era. -
Post Covid Main Menu July 2021
SHIME-Noodles, Soups Awase Miso Shiru $5.00 Curry Ramen OR Udon $17.00 country style miso, handcrafted dashi, seasonal two shrimp tempura, scallions, crème fraiche, veggies braised beef and veggie curry broth Kinoko Miso Shiru $6.00 Niku Udon $20.00 country style miso, handcrafted dashi, assorted Sliced ribeye and onions, scallions, mitsuba, Naruto, mushrooms braised beef broth, udon noodles Ramen Salad $17.00 Tori Mazemen $16.00 sesame bean sprouts, cucumbers, onsen egg, shredded chicken, mushroom, onsen egg, mitsuba, scallions, shredded chicken, sprouts, ginger soy nori, garlic soy, no broth dressing Sukiyaki Udon $20.00 Shio Ramen $11.00 sliced rib eye, onions, mushrooms, scallions, ginger wakame, menma, scallions, sesame seeds, chicken soy, no broth broth Vegetable Yaki Udon $17.00 Buta Moyashi Ramen $16.00 veggies, ginger soy sauce, no broth, vegan pork belly, bean sprouts, chili oil, scallions, miso Kakiage Zaru Soba $17.00 broth shrimp & mixed veggie tempura fritter, cold dashi Tan Tan Men $16.00 soy broth, cold soba noodles spicy sesame ground beef & onion, menma, bean sprouts, scallions, chicken soy broth KIDS MENU 10 & Under $10 1. Shio Ramen plain chicken ramen, naruto edamame Kids Plates – includes edamame, arabiki corn dog, plain miso, furikake gohan or fries (both+$2) 2. Chicken Skewers Momokawa (thigh), muneniku (breast) 3. Karaage fried chicken 4. Tempura Two shrimp, assorted veggies, dashi dipping sauce *all prices are subject to change without notice. Thank you for your understanding $25 minimum order per person . -
Grand Opening of Q Plaza IKEBUKURO July 19 (Fri), 10.30 Am Ikebukuro’S Newest Landmark
July 17, 2019 Tokyu Land Corporation Tokyu Land SC Management Corporation Grand Opening of Q Plaza IKEBUKURO July 19 (Fri), 10.30 am Ikebukuro’s Newest Landmark Tokyu Land Corporation (Head office: Minato-ku, Tokyo; President: Yuji Okuma; hereafter “Tokyu Land”) and Tokyu Land SC Management Corporation (Head office: Minato-ku, Tokyo; President: Toshihiro Awatsuji) will open Q Plaza IKEBUKURO at 10.30 am on July 19 (Fri) as Ikeburo’s newest landmark, based on Toshima Ward’s International City of Arts & Culture Toshima vision. As a new entertainment complex where people of all ages can have fun, enjoying different experiences all day long on its 16 stores, including a cinema complex, an arcade and amusement center, and retail and dining options, Q Plaza IKEBUKUO will create more bustle in the Ikebukuro area, which is currently being redeveloped, and will bring life to the district in partnership with the local community. ■Many products exclusive to Q Plaza IKEBUKURO and limited time services to commemorate opening Opening for the first time in the area as flagship store, the AWESOME STORE & CAFÉ will offer a lineup of products exclusive to the Ikebukuro store, including AWESOME FLY! PO!!! with three flavors to choose from and a tuna egg bacon omelette bagel. In commemoration of the opening, Schmatz Beer Dining will offer sausages developed by Takeshi Murakami, a sausage researcher with a workshop in Yamanashi, for a limited time only. It will also provide customers with one free beer and a 19% discount for table-only reservations to commemorate the opening of its 19th store. -
NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1
NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13. -
Unifying Rail Transportation and Disaster Resilience in Tokyo
University of Arkansas, Fayetteville ScholarWorks@UARK Architecture Undergraduate Honors Theses Architecture 5-2020 The Yamanote Loop: Unifying Rail Transportation and Disaster Resilience in Tokyo Mackenzie Wade Follow this and additional works at: https://scholarworks.uark.edu/archuht Part of the Urban, Community and Regional Planning Commons Citation Wade, M. (2020). The Yamanote Loop: Unifying Rail Transportation and Disaster Resilience in Tokyo. Architecture Undergraduate Honors Theses Retrieved from https://scholarworks.uark.edu/archuht/41 This Thesis is brought to you for free and open access by the Architecture at ScholarWorks@UARK. It has been accepted for inclusion in Architecture Undergraduate Honors Theses by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected]. The Yamanote Loop: Unifying Rail Transportation and Disaster Resilience in Tokyo by Mackenzie T. Wade A capstone submitted to the University of Arkansas in partial fulfillment of the requirements of the Honors Program of the Department of Architecture in the Fay Jones School of Architecture + Design Department of Architecture Fay Jones School of Architecture + Design University of Arkansas May 2020 Capstone Committee: Dr. Noah Billig, Department of Landscape Architecture Dr. Kim Sexton, Department of Architecture Jim Coffman, Department of Landscape Architecture © 2020 by Mackenzie Wade All rights reserved. ACKNOWLEDGEMENTS I would like to acknowledge my honors committee, Dr. Noah Billig, Dr. Kim Sexton, and Professor Jim Coffman for both their interest and incredible guidance throughout this project. This capstone is dedicated to my family, Grammy, Mom, Dad, Kathy, Alyx, and Sam, for their unwavering love and support, and to my beloved grandfather, who is dearly missed.