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Case Study in Nigeria
Research Journal of Applied Sciences, Engineering and Technology 3(4): 290-303, 2011 ISSN: 2040-7467 © Maxwell Scientific Organization, 2011 Received: February 15, 2011 Accepted: March 09, 2011 Published: April 20, 2011 A Review of the Biology, Culture, Exploitation and Utilization Potentials Seaweed Resources: Case Study in Nigeria 1J.F.N. Abowei and 2C.C. Tawari 1Department of Biological Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria 2Department of fisheries and livestock production, Faculty of Agriculture, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria Abstract: The importance of seaweeds cuts across various environmental, ecologic, socio-economic benefits and services as food for man, in the phycocolloids and expanding phycosupplement industries, as sink for excess carbon dioxide and excess nutrients; for sustainable energy generation and as fossil fuel substitutes. In view of this, seaweeds could become an important economic niche for Asian(Japan and China), Nigeria and other coastal African countries provided adequate research is undertaken in studying their diversity, biochemical compositions and potentials for culture in order to harness the numerous opportunities which can be derived. This article reviews the biological characteristics, potential products and uses, culture and transplantation, distribution and biodiversity, status of exploitation and conservation. Benefits of developing seaweed sector and challenges to the exploitation, culture and utilization of potential seaweed resources, aimed at unveiling the potentials in the utilization of seaweed in Nigeria and other interested countries. Key words: Biological characteristics, culture and transplantation, distribution and biodiversity, Nigeria, potential products and uses, seaweed resources INTRODUCTION goiter is very rare among the seaweed-eating populations in Japan and other South-East Asian countries Seaweeds constitute a source of non-phytoplankton (King, 2007). -
Japanese Noodles
Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch. -
Join Chef Amanda Cohen of NYC's Dirt Candy Restaurant on a Culinary Tour of Tokyo, Where She's Unearthed Her Favorite Vega
ADVERTISEMENT Eating Vegan in Tokyo Join Chef Amanda Cohen of NYC’s Dirt Candy restaurant on a culinary tour of Tokyo, where she’s unearthed her favorite vegan and vegetarian bites—from steaming bowls of ramen to silky strands of yuba to traditional kaiseki meals and tea-time wagashi treats okyo is an obvious creamy soft curds and firm bricks destination for sushi, ramen ready for frying. Here, she also found and yakitori, but an influx an unexpected treat: warm cups of Tof international visitors has amazake, a sweet drink made from made an impression on the cuisine of fermented rice, which is also served this megacity, bringing more vegan as soft-serve “ice cream” here and vegetarian options to the table year-round. For more soy delights, — and even to the cocktail bar. Chef Cohen went north to Senjuazuma, Amanda Cohen of New York City’s Adachi City where Uzukino Honten, Dirt Candy, a fully plant-based a yuba factory during the week, restaurant, went to see what the city transforms into a destination serve- had to offer. Forgoing the usual yourself steam tray brunch spot on pork-based broth, a number of the the weekends. The owners of city’s best ramen shops now have Uzukino Honten also run a haute vegan offerings. Cohen’s favorite was cuisine multi-course kaiseki Afuri’s, which combines a shio (salt) restaurant, Tsurutokame, helmed by base with noodles made from radish an all-female staff, who shop daily at and konjac plant and a kaleidoscope the Toyosu vegetable market, and roll of seasonal vegetables cooked in out a new tasting menu every few different ways for texture. -
Shikoku Island Tour ( Feb 21 – Mar 3, 2022 )
758 Kapahulu Avenue Suite 220 Honolulu, Hawaii 96816 Tel: (808) 739-9010 Fax: (808) 735-0142 TA#4988 Email address: [email protected] Shikoku Island Tour ( Feb 21 – Mar 3, 2022 ) HIGHLIGHTS of the TOUR: Bus tour goes over most of the bridges that connects SHIKOKU. 1 night in Kansai Airport, 2 nights in Takamatsu, 2 nights in Kochi, 3 nights in Matsuyama- Dogo Onsen, and 1 night in Himeji Hands on Experience: making Sanuki Udon and Uchiwa “fan” Last day on 3/3, Kobe Beef Teppanyaki Steak Lunch in Kobe MONDAY, Feb 21st HONOLULU – OSAKA/KANSAI____ 8:00a.m. Please meet NADINE SHIMABUKURO, at the Japan Airlines baggage check-in area located at Lobby #5 at Honolulu International Airport. NADINE will give you your “E” ticket and help you check-in. Please have your passport ready. 10:45a.m. Depart on JAPAN AIRLINES FLT. #791 bound for Osaka/ Kansai, Japan. A meal will be served one hour after take-off. In-flight meals: LUNCH: Main entrée’with miso soup, salad, ice cream, & cookies. Prior to arrival: Cold Cut Sandwich with Yogurt Throughout the flight, you can enjoy complimentary soft drinks like JAL's SKY TIME drink (real “Yuzu” Citrus Juice), other soft drinks, assorted beers, wines, sake, coffee, tea, and green tea. Complimentary In-flight Movies like the new up-to-date ones, Japanese, Chinese, & Korean Movies. Over 40 Music Channels and limited games too. TUESDAY, Feb 22nd OSAKA / KANSAI _____________ You will be passing thru International Date Line so you will be losing a day. 3:50p.m. -
Gelyol G.S. 45
GELYOL® G.S. 45 Re-mineralizing & revitalizing properties GELYOL G.S. 45 is a standardized and concentrated hydroglycolic extract, selectively prepared from the red macroalga Gelidium sesquipedale. INCI names Water CAS n° 7732-18-5 EINECS n° 231-791-2 Butylene glycol CAS n° 107-88-0 EINECS n° 203-529-7 Gelidium sesquipedale extract. Composition & Properties Ingredients Amounts % Solvents water 48 butylene glycol 48 Red alga Gelidium sesquipedale extract 4 Potassium is involved in several metabolic functions, including protein Mineral composition synthesis and carbohydrate metabolism. It contributes to cellular (on a control batch) membranes permeability. It helps in regeneration and growth of the cells. It collaborates closely with sodium to maintain good cell’s osmotic balance. Magnesium is essential for life. It is an activator of numerous enzymes. It Macrominerals (ppm) also helps promote absorption of other minerals such as calcium, sodium and potassium. Potassium : 1530 Silicon is needed for healthy skin, hair and bones. It increases the Sodium : 1170 concentration of collagen in the dermis; that improves skin elasticity. Magnesium : 250 Zinc shows great metabolic, immunological and anti-inflammatory activities. It is an essential component of various enzymes such as dehydrogenases and peptidases. It keeps skin and hair healthy. Trace minerals (ppm) Manganese plays an important role in several physiologic processes as a constituent of some enzymes ( e.g . MnSOD) and an activator of other ones Silicon : 52 ( e.g. prolidase). It is involved in the metabolism of protein, the synthesis of mucopolysaccharides. It is related to hair growth. Zinc : 0.8 Selenium like manganese and copper shows potent anti-oxidant properties. -
瀬戸内海 Dr Shinya Yamanaka Was Awarded the 2012 Nobel Prize in Seto Naikai— Japan’S Inland Sea Physiology Or Medicine, Becoming Japan’S 19Th Nobel Laureate
Japanese Nobel Laureate 瀬戸内海 Dr Shinya Yamanaka was awarded the 2012 Nobel Prize in Seto Naikai— Japan’s Inland Sea Physiology or Medicine, becoming Japan’s 19th Nobel laureate. Seto Naikai 瀬戸内海 is the name of of the three most famous bridges in Japan. Dr Yamanaka of Kyoto University Gurdon, done half a century ago in Japan’s largest inland sea—the Seto Inland Walking over the Kintai Bridge is a novel received the prize for the discovery 1962 (coincidentally the year of Dr Sea. This 450km-long body of water lies experience as you climb and descend the that mature cells can be Yamanaka’s birth). Dr Gurdon between three of Japan’s main islands, five beautiful but quite steep arches. Of the reprogrammed to become pluripotent showed it was possible to clone Kyushu, Honshu and Shikoku. Connected Seto Inland Sea’s giant modern bridges, through two straits to the Pacific Ocean and (a biological term meaning ‘capable tadpoles from adult cells, overturning only the westernmost has a pedestrian one to the Sea of Japan, the Seto Inland of giving rise to several different cell the accepted science of the day. crossing and it will take you considerably a Sea has long been an important domestic longer to cross. It is almost 60 kilometres types’). The co-winner of the 2012 and international trading route. In an interview with Nobelprize.org’s from Onomichi (a town famous for its prize was Sir John B. Gurdon Adam Smith, Dr Yamanaka Before the advent of the Sanyo Main Line, photogenic port and streets) to Imabari in (Cambridge University). -
Ladies Lunch at Each Dining
Ladies Lunch in July 2021 2021年 7月 レディース ランチ We are pleased to offer “Ladies Lunch ” at our each dining room. The menus are carefully created by each chef, featuring many seasonal ingredients. Please enjoy our ladies lunch with special desserts. Ladies Lunch Menus ¥5,000 (An aperitif, tax and service charge included) Continental Dining Menu Aperitif or Soft Drink Steamed Langoustine with Kohlrabi Salad Grain Mustard Sauce Minestrone Soup Pan-fried Sea Bass with Sautéed Green Asparagus Spanish Style Nut and Paprika Sauce "Salsa Romesco" Pork Tenderloin Steak with Chaliapin Sauce Sautéed Cabbage Choice of: Seasonal Fruit Parfait Assorted Desserts Plate Japanese Dining Menu Aperitif or Soft Drink Appetizers Corn Tofu Fig and White Gourd Dressed with Tofu Soup Seared Sweetfish and Glass Shrimp Dumpling Fresh Sashimi Three kinds of Today’s Fish Grilled Dish Japanese Sea Perch with Japanese Pepper Simmered Dish Beef, Potato, Carrot, Onion and Green Bean Rice Steamed Rice with Ginger Miso Soup and Pickled Vegetables Dessert Fruits and Sweet Red Bean Paste topped with Rice-Flour Dumplings Red Bean Pancake with Matcha Salt Milk Ice Cream Coffee or Tea Please note that menu items are subject to change without notice, due to the availability of seasonal ingredients. * Please note that reservations are required by the day before. Ladies Lunch in July 2021 2021年 7月 レディース ランチ We are pleased to offer “Ladies Lunch ” at our each dining room. The menus are carefully created by each chef, featuring many seasonal ingredients. Please enjoy our ladies lunch with special desserts. Ladies Lunch Menus ¥5,000 (An aperitif, tax and service charge included. -
Journal of Food Science 1961 Volume.26 No.6
J o u r n a l o f FOOD SCIENCE (form erly Food Research) Executive Editor - ........................................................George F. Stewart Assistant Editor............................................................. K elvin D eming Board of Editors United States and Canada..................................Jean F. Caul R obert E. F eeney Calvin G olumbic Z. I. K ertesz L eo K line C. F. Schmidt H. L. A. T arr International...........................................................J. K uprianoff T etsujiro O bara J. R. V ickery C. L. H inton Business M anager................................................ C a l v e r t L. W i l l e y SUBSCRIPTION RATES CLAIMS To members of the Institute of Food Tech Claims for copies lost in the mails must be received within nologists, $7.50 per volume. 30 days (90 days foreign) of the date of issue. Notice of change Non-Member Subscription Rates: Domestic, of address must be received two weeks before date of issue. $8.50 per year: Canada, Mexico, Central and South America $10.00 per year plus $1.00 postage, All other Countries $10.00 per year plus $2.00 postage; NOTE Single copies, Domestic, $1.50 each; Foreign, $1.75 The Institute of Food Technologists assumes no responsibility each. for statements in articles appearing in Food S cience. The opin All subscriptions are entered to begin with the ions expressed do not necessarily reflect policies of the Institute first issue_ of the current volume. One volume per of Food Technologists. year published starting with the January-February Manuscripts for Food S cience should conform to the style issue. Subscription orders received after February used in the journal and be submitted in duplicate to the Execu 15 will be pro-rated for the balance of the current tive Editor. -
“ Folk Toys and Votive Placards: Frederick Starr and the Ethnography of Collector Networks in Taisho Japan”
From “Popular Imagery as Cultural Heritage: Aesthetical and Art Historical Studies of Visual Culture in Modern Japan,” Final Report, Grant-in-Aid for Scientific Research #20320020 (PI: KANEDA Chiaki), March 2012. “ Folk Toys and Votive Placards: Frederick Starr and the Ethnography of Collector Networks in Taisho Japan” Henry D. Smith II Columbia University That the Japanese are impersonal is a trite and commonplace observation. It is true that to an extraordinary degree, they are non-individual, impersonal, and given to acting as a group rather than individuals . It is, however, also true, and not inconsistent with this quality of impersonality, that the Japanese are to an extraordinary degree free and untrammeled in their tastes and independent in the indulgence of them. Nowhere else may one find individuals more notably independent and original than in Japan. Frederick Starr, “The Old Geographer: Matsuura Takeshiro,” Transactions of the Asiatic Society of Japan, 44:1 (1916), p. 1. 1. Introduction This report is a preliminary investigation of the cultural and social history of amateur collecting networks in “Greater Taisho Japan”—the era from late Meiji through into the early years of Shôwa.1 I will focus on the activities of the American anthropologist Frederick Starr (Fig. 1), from his first major research trip to Japan in 1909 until his death in Tokyo in 1933, and on the two networks with which he was most intimately involved throughout those years, that of collectors of folk toys and that of the Nôsatsu-kai, whose members were involved in the creation, posting, exchange, and collection of votive woodblock-printed placards known as nôsatsu or senjafuda (“ofuda” for short). -
T2-1 Table 2. Daily Food Consumption by Age Category (G/Day/Person
T2-1 Table 2. Daily food consumption by age category (g/day/person) Daily intake Weight of （The national nutrition survey：1995-97） purchase/organization Composition of sample (g/kg•category ) 1-6 7-14 15-19 20-64 Over Weight Volume of 1-6 7-14 15-19 20-64 Over year olds year olds year olds year olds 64 year olds （edible Purchasing (g) year olds year olds year olds year olds 64 year olds portion） (g) Classified Classified Classified Classified Category Category Category Category n= 2620 n= 4175 n= 2715 n=25281 n= 6757 Code Code Code Code Average Body Weight (kg) 15.9 37.1 56.3 58.7 53.2 Group NameRepresentative products (g/day） (g/day） (g/day） (g/day） (g/day） 1 I L1 1 Soy-sauces Soy-sauces (dark) 9.42 15.65 18.50 23.16 24.91 108.0 108.0 82.68 131.04 99.02 91.51 182.28 2 L1 2 Salt Salt 0.66 1.62 1.34 1.32 1.09 6.9 6.9 5.79 13.56 7.17 5.22 7.98 3 L1 3 Vineger Vineger 1.22 1.35 1.69 2.68 3.30 12.2 12.2 10.71 11.30 9.05 10.59 24.15 4 L1 4 "Mirin" "Mirin" 1.50 1.96 2.92 3.32 3.37 15.4 15.4 13.16 16.41 15.63 13.12 24.66 5 L2 1 Ketchups Tomato ketchup 2.02 2.12 3.16 1.81 0.59 10.8 10.8 17.73 17.75 16.91 7.15 4.32 6 L2 2 Worcester sauce Worcester sauce 1.05 3.50 2.24 2.15 0.89 11.3 11.3 9.22 29.31 11.99 8.50 6.51 7 L2 3 Worcester sauce (thick) Worcester sauce (thick) 0.64 0.94 1.13 0.99 0.56 4.9 4.9 5.62 7.87 6.05 3.91 4.10 8 L2 4 Other sauces Grilled meat's sauces 1.05 1.10 1.99 1.56 0.59 7.4 7.4 9.22 9.21 10.65 6.16 4.32 9 L2 5 "Tuyu" for noodles "Tuyu" for noodles 1.30 1.32 1.68 2.00 2.45 10.1 10.1 11.41 11.05 8.99 7.90 17.93 10 L2 6 "Umami" -
Noto's Satoyama and Satoumi Accessibility of the Site the Noto
1 Template for GIAHS proposal Globally Important Agricultural Heritage Systems （GIAHS) Initiative SUMMARY INFORMATION Name/Title of the Agricultural Heritage System (local Name and Translation, if necessary): Noto’s Satoyama and Satoumi Requesting Agency/Organization: Noto Regional Association for GIAHS Promotion and Cooperation Cooperating Organizations: (1) Ministry of Agriculture, Forestry, and Fisheries (MAFF) (2) United Nations University: United Nations University, Institute for Sustainability and Peace (UNU-ISP); the United Nations University Institute of Advanced Studies Operating Unit in Ishikawa/Kanagawa (UNU-IAS OUIK) (3) Ishikawa Prefecture (4) Kanazawa University Country/location/Site (please annex maps and descriptions of location) Noto Peninsula, Ishikawa Prefecture, Japan - Noto Peninsula is located on the Japan Sea and is made up of the municipalities of Suzu City, Wajima City, Nanao City, Hakui City, Noto Town, Anamizu Town, Shika Town, and Nakanoto Town are on the Noto Peninsula. These four cities and four towns are located to the north of the Ouchi Rift Valley stretching from Nanao City to Hakui City in a southwestward direction, and this is an area that has a disti nct geology and vegetation. Accessibility of the site The Noto region can be reached by air through Noto Airport located roughly in the centre of the peninsula, as well as from Komatsu airport by train or by car, as follows: The West Japan Railway runs trains between Kanazawa and Nanao, while Noto Railway runs trains between Nanao and Anamizu. The Noto region is also easily accessible by car. It has an extensive road network consisting of the Noto toll road between Kanazawa and Noto Airport, and of motorways from the region of Toyama prefecture such as the Noetsu motorway, as well as of national roads, prefectural roads, municipal roads and regional agricultural roads. -
Uhm Ma 3021 R.Pdf
~O2.\ UNIVERSITY OF HAWAIII LIBRARY THE WAY OF CHOJU: CONSUMING LONGEVITY IN A RURAL JAPANESE TOWN A THESIS SUBMITTED TO THE GRADUATE DIVISION OF THE UNIVERSITY OF HAWAI'I IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN ANTHROPOLOGY DECEMBER 2002 By Jessica Busch Thesis Committee: Nina Etkin, Chairperson Fred Blake Heather Young Leslie Acknowledgments The people ofTanoura welcomed me the first time I came to their town, and when I left, I felt I had been offered far more than I had given in return. Again, this is the case. I am indebted to Takeura-choch6 and Miyamoto-joyaku for their assistance in introducing me to the staffand visitors at Hachimanso, to the Murasaki family for their hospitality and generosity during my stay, to Nobuko Kiyota who is a great companion and support, to Teisuke and Etsuko Takemoto, who always welcome me with such enthusiasm and teach me more than they realize about traditional Japanese culture, and ofcourse, to the people ofHachimanso, both staffand visitors, without whom this project would not have become what it is. I am grateful for Christine Yano's willingness to take the time for long discussions and enthusiastic advice about anthropology, Japan, and my work. She is an inspiring anthropologist. Mary Ambrose deserves special recognition for being such a reliable and detail-oriented font of information about how to navigate the hoops ofearning this degree. I appreciate my committee members, Nina Etkin, Fred Blake, and Heather Young Leslie for their provocative and challenging critiques as this thesis developed, giving me what I came here for.