Appendix: Restaurants and Retail Outlets
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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. -
Wagashi As Performance
Feature CELEBRATING DIVERSITY IN CULTURE Junichi Mitsubori in action Photos: Kumazo Kato Wagashi as Performance Art Junichi Mitsubori has taken the traditional Japanese making sweets right in front of the guest, similar to sweets known as wagashi and elevated them into an the format of a traditional Japanese tea ceremony,” art form. explains Mitsubori. What Mitsubori presents is a type of unbaked KUMIKO SATO sweets known as neri-kiri, made from boiling beans, filtering the bean paste, adding sugar and a thick- unichi Mitsubori, the third-generation owner ener based on glutinous rice, kneading the mixture, of Wagashi Izumiya, a traditional Japanese and crafting the resulting dough, usually in ways sweets store in Yokosuka, Kanagawa Prefecture that reflect the seasons. Just as any movement can established in 1954, is self-styled as Japan’s be recognized as art, so the sight of beautiful and Jonly “wagashi artist.” Kado, the “art of wagashi,” mysterious wagashi being created within Mitsubo- goes beyond simply serving wagashi; it incorporates ri’s hands transports those watching into a different the physical actions both of creating the sweets and time and space. of serving them as a means of entertaining guests. From tea rooms to tea utensils, hanging scrolls To promote kado, Mitsubori established the Kado and Japanese flower arrangements, the art of the Jap- Ichika-ryu style in 2016. anese tea ceremony is connected with a wide array of “Like the beauty of shadows or the beauty of artistic culture and is often referred to as composite empty space, wagashi have a beauty that channels art for this reason. -
Page 1 of 239 05-Jun-2019 7:38:44 State of California Dept. of Alcoholic
05-Jun-2019 State of California Page 1 of 239 7:38:44 Dept. of Alcoholic Beverage Control List of All Surrendered Retail Licenses in MONROVIA District File M Dup Current Type GEO Primary Name DBA Name Type Number I Count Status Status Date Dist Prem Street Address ------ ------------ - -------- ------------- ----------------- -------- ------------------------------------------------------------------- ------------------------------------------------------------------ 20 250606 Y SUREND 02/25/2017 1900 KOJONROJ, PONGPUN DBA: MINI A 1 MART 2 11550 COLIMA RD WHITTIER, CA 90604 61 274544 Y SUREND 04/17/2017 1900 JUAREZ MUNOZ, BARTOLO DBA: CAL TIKI BAR 2 3835 WHITTIER BLVD LOS ANGELES, CA 90023-2430 20 389309 Y SUREND 12/13/2017 1900 BOULOS, LEON MORID DBA: EDDIES MINI MART 2 11236 WHITTIER BLVD WHITTIER, CA 90606 48 427779 Y SUREND 12/04/2015 1900 OCEANS SPORTS BAR INC DBA: OCEANS SPORTS BAR 2 14304-08 TELEGRAPH RD ATTN FREDERICK ALANIS WHITTIER, CA 90604-2905 41 507614 Y SUREND 02/04/2019 1900 GUANGYANG INTERNATIONAL INVESTMENT INC DBA: LITTLE SHEEP MONGOLIAN HOT POT 2 1655 S AZUSA AVE STE E HACIENDA HEIGHTS, CA 91745-3829 21 512694 Y SUREND 04/02/2014 1900 HONG KONG SUPERMARKET OF HACIENDA HEIGHTS,DBA: L HONGTD KONG SUPERMARKET 2 3130 COLIMA RD HACIENDA HEIGHTS, CA 91745-6301 41 520103 Y SUREND 07/24/2018 1900 MAMMA'S BRICK OVEN, INC. DBA: MAMMAS BRICK OVEN PIZZA & PASTA 2 311 S ROSEMEAD BLVD #102-373 PASADENA, CA 91107-4954 47 568538 Y SUREND 09/27/2018 1900 HUASHI GARDEN DBA: HUASHI GARDEN 2 19240 COLIMA RD ROWLAND HEIGHTS, CA 91748-3004 41 571291 Y SUREND 12/08/2018 1900 JANG'S FAMILY CORPORATION DBA: MISONG 2 18438 COLIMA RD STE 107 ROWLAND HEIGHTS, CA 91748-5822 41 571886 Y SUREND 07/16/2018 1900 BOO FACTOR LLC DBA: AMY'S PATIO CAFE 2 900 E ALTADENA DR ALTADENA, CA 91001-2034 21 407121 Y SUREND 06/08/2015 1901 RALPHS GROCERY COMPANY DBA: RALPHS 199 2 345 E MAIN ST ALHAMBRA, CA 91801 05-Jun-2019 State of California Page 2 of 239 7:38:44 Dept. -
From the Heart & Minds of the Girl & the Fig in Sonoma
ISSUE 05 - 2018 #figchronicles from the heart & minds of the girl & the fig in Sonoma herbal influence 2#figchronicles // ISSUE 05 ONLINE STORE the fig cafe & winebar www.girlfigstore.com 13690 arnold drive, glen ellen www.thefigcafe.com Rhône-Alone www.therhoneroom.com Suite D 21800 schellville road, sonoma 707.933.3668 www.figsuited.com the girl & the fig CATERS! 21800 schellville road, ste c, sonoma www.figcaters.com 707.933.3000 the farm project sonoma roadside 20820 broadway - sonoma the fig rig the girl & the fig www.thefigrig.com 110 west spain street, sonoma 707.933.3000 707.938.3634 www.thegirlandthefig.com 3 #figchronicles // ISSUE 05 @sophies.glass #figchronicles CONTENTS #figchronicles Company Page 02 "The Springs" Carnicerias 13 Table of Contents 03 Kathleen Hill Collects 14 fig chronicles from our guests 04 Taking Flight 15 fig chronicles in Tokyo 05 Herbal Quintessence 17 Free Flow / Travel Haiku 06 Recipes 18 Meet the Maker - Bellwether Farms 07 Making the Most of Your Herbs 20 Keep On Truckin' 08 What to Read Next 21 Spin the Bottle 10 Sweet Tooth 22 Sonoma Day Tripping - West County 12 Megan Steffen 23 The Cheese Trail 13 Delicious New Chapters 24 when you are visiting us don't forget to hashtag your photographs with #figchronicles 4 #figchronicles // ISSUE 05 @howshouldibegin @samanthajanescott @notquitenigella @michelleemcgovern @no.par @sushiandbeyond #figchronicles from our guests 5 #figchronicles // ISSUE 05 #figchronicles Publisher Sondra Bernstein Editors Sydney Dean, Jennifer Worsham Contributors Sydney Dean, -
20180910 Matcha ENG.Pdf
Matcha served with wagashi Sencha served with wagashi Whole tea leaves ground into fine, ceremonial grade Choose from three excellent local teas curated by powder and whipped into a foamy broth using a our expert staff. Select one Kagoshima wagashi to method unchanged for over 400 years. Choose one accompany your tea for a refreshing break. Kagoshima wagashi to accompany your drink for the perfect pairing of bitter and sweet. ¥1,000 ¥850 Please choose your tea and wagashi from the following pages. All prices include tax. Please choose your sencha from the options below. Chiran-cha Tea from fields surrounding the samurai town of Chiran. Slightly sweet with a clean finish. Onejime-cha Onejime produces the earliest first flush tea in Kagoshima. Sharp, clean flavour followed by a gently lingering bitterness. Kirishima Organic Matcha The finest organically cultivated local matcha from the mountains of Kirishima. Full natural flavour with a slightly astringent edge. Oku Kirishima-cha Tea from the foothills of the Kirishima mountain range. Balanced flavour with refined umami and an astringent edge. Please choose your wagashi from the options below. Seasonal Namagashi（+¥200） Akumaki Sweets for the tea ceremony inspired by each season. Glutinous rice served with sweet toasted soybean Ideal with a refreshing cup of matcha. flour. This famous snack was taken into battle by tough Allergy information: contains yam Satsuma samurai. Allergy information: contains soy Karukan Hiryu-zu Local yams combined with refined rice flour and white Sweet bean paste, egg yolk, ginkgo nuts, and shiitake sugar to create a moist steamed cake. Created 160 mushrooms are combined in this baked treat that has years ago under the orders of Lord Shimadzu Nariakira. -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese -
GAY JAPAN a Manaboutworld Insider Guide JAPAN: EVERYTHING IS an ADVENTURE
GAY JAPAN A ManAboutWorld Insider Guide JAPAN: EVERYTHING IS AN ADVENTURE o best understand Japan, you should fly there on a Japanese airline. The pleasantness is stunning, and while you first notice it in the professional and gracious crew, it is not because of them. It is because of the high ratio of Japanese pas- sengers. An ancient culture of conformity, respect and ritual has begotten a modern culture of people who are unusually respectful, orderly and polite. There’s even an animated in flight video on JAL, demonstrating good flight etiquette, in- Tcluding things we’ve never done, like alerting the passenger behind you before reclining your seat. It sure makes for a pleasant cabin (as did the extra humidity and oxygen of the air on our 787 Dreamliner — that’s another story). But these same cultural forces are the ones that stunt the liberation of the Japanese LGBT community. They are at the heart of every internal Japanese conflict, an amplified expression of the conflict we all experience between holding on to the past, and growing into the future. It shouldn’t seem so foreign to us. But it does. And that’s the heart of any Japanese adventure. From its earliest interactions with Dutch and Portuguese traders, Japan has kept foreigners at a distance. And yet its rituals of hospitality are unrivaled in their intricacy and graciousness. For western travelers, a visit to Japan opens windows to both the past and the future. This is easily visible in the juxtaposition of tourist staples like tea ceremonies and bullet trains. -
Validity of Clinical Symptoms Score to Discriminate Patients with COVID-19 from Common Cold Out-Patients in General Practitioner Clinics in Japan
Journal of Clinical Medicine Article Validity of Clinical Symptoms Score to Discriminate Patients with COVID-19 from Common Cold Out-Patients in General Practitioner Clinics in Japan Shiro Sonoda 1,* , Jin Kuramochi 1, Yusuke Matsuyama 2, Yasunari Miyazaki 3 and Takeo Fujiwara 2 1 Kuramochi Clinic Interpark, Utsunomiya, Tochigi 321-0114, Japan; [email protected] 2 Department of Global Health Promotion, Tokyo Medical and Dental University, Tokyo 113-8519, Japan; [email protected] (Y.M.); [email protected] (T.F.) 3 Department of Respiratory Medicine, Tokyo Medical and Dental University, Tokyo 113-8519, Japan; [email protected] * Correspondence: [email protected]; Tel.: +81-28-653-5969 Abstract: Objective: Coronavirus disease 2019 (COVID-19) has spread worldwide, including Japan. However, little is known about the clinical symptoms which discriminate between COVID-19 and non-COVID-19 among outpatients in general practitioner clinics, which is important for efficient case detection. The aim of this study was to investigate the clinical symptoms to discriminate between COVID-19 and non-COVID-19 cases among outpatients in general practitioner clinics during the second wave of the COVID-19 pandemic in Japan in August 2020. Methods: The records of 360 patients who visited a clinic with suspicion of infectious disease and underwent COVID-19 PCR test between 1 and 14 August 2020 were used. The patients filled out a questionnaire on possible clinical symptoms and transmission routes. Multivariate logistic regression was used to investigate the association between clinical symptoms and COVID-19 status. Results: COVID-19-positive Citation: Sonoda, S.; Kuramochi, J.; patients were 17 (4.7%). -
Izakaya@ Momotaro
IZAKAYA@桃太郎居酒屋 MOMOTARO 日本刺さ！ CUCUMBER + SEAWEED SUNOMONO SALAD $7 OYSTER OF THE DAY jalapeño-wasabi ponzu $3.50/ea TRY OUR KANI KING CRAB DEVILED EGGS $7 SHICHIMI CASHEWS! BLACK PEPPER CHICKEN WINGS bourbon barrel smoked yuzu kosho $9 $5 LAKE MICHIGAN SMOKED FISH TOAST dill and lemon $12 UNI CHORIZO TOAST pickled celery, shokupan $16 SPRING ASPARAGUS bacon, panko, truffle, lemon $13* PORK AND SWEET PEPPER BRAT sour apple mustard, crazy j’s giardiniera $12 HARRISON’S FARM CHICKEN KARAAGE shishito mustard $12 CORNED WAGYU BEEF TONGUE SALAD eggplant mayo and pickles $9 CHICKEN SOBORO DONBURI soy-marinated egg $12 GINGER YAKI-SOBA maitake, broccoli, carrot, bean sprout... $14 PORK PICNIC RAMEN crispy garlic, ajitsuke tamago $14 KURO BUTA PORK TONKATSU shaved cabbage and bbq sauce $18 SIZZLING CLAMS sake-lemon butter, peppers & onions and garlic toast $18 ROYALE WITH CHEESE double smash burger, momo bbq chips $14 SUSHI ROBATA すし 串 [until 10:30pm sundays - thursdays; 11pm friday; [until 10:30pm sundays - thursdays; 11pm friday; midnight saturday] midnight saturday] MOMOMAKI big eye tuna, spicy octopus $17 NEGIMA chicken thigh, tokyo scallion $10 ZUKE SALMON ikura, ginger, citrus soy $16 BACON & EGGS quail eggs, smoked bacon $11 TUNA JAGA chili sesame, pickled onion $15 JAPANESE SHIITAKE tokyo negi $10 SASHIMI TOJI NO [daily sashimi] MP WASHUGYU wagyu skirt steak, shishito $15 TAKO baby octopus, lemon ash dressing $14 CEDAR ROASTED KURODAI $30 A5 SENDAI BEEF STRIPLOIN [5oz] $100 *to celebrate james beard eats week, a dollar of each spring asparagus sold will be donated to the james beard foundation ASK YOUR SERVER ABOUT TAKING A TEQUILA NOSEDIVE! consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may in fact make you a better person. -
The Culinary Institute of America at Greystone Napa Valley, California
Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms. -
Chef Selections Sashimi Combos
Chef Selections Sushi Box for One $32 Sushi Box for Two $59 Deluxe Box for Two $80 Vegan Box for One $24 Chirashi Bowl $39 Sashimi Combos Sashimi Trio $18 Yellowtail & Jalapeno $15 Sashimi Deluxe $36 Snacks Edamame chilled and salted 4 Seaweed Salad sesame seed ª 5 Miso Soup onion, Italian squash 4 Nukazuke Pickles radish, cucumber, eggplant ª 5 Nigiri (2 pc) or Handroll Salmon 7 Yellowtail 7 Albacore { 7 Branzino 7 Blue Crab ª 7 Scallop 7 Eel ª 7 Sweet Shrimp 9 Salmon Roe ª 7 Tuna 7 Chutoro 10 Otoro 15 Tuna Trio (one of each) 15 Japanese Omelet 6 Japanese A5 Wagyu (1 pc) { 7 House Handrolls Yellowtail habanero aioli 8 Salmon ground sesame seed ª 8 Negitoro toro & scallion 9 Spicy Scallop house hot sauce 8 Spicy Tuna house hot sauce 8 Lobster miso, garlic, scallion, soy wrap ª 10 Salmon Skin gobo root, bonito flake, cucumber 8 Baked Crab yuzu aioli, soy paper 8 California imitation crab, cucumber, avocado 7 VG Handrolls Beet tofu “cream cheese” 5 Asparagus onion, zucchini, corn, soy paper 5 Shitake Mushroom shiso, tofu “cream cheese” 5 Natto fermented soy beans, shiso 5 Avocado & Cucumber 5 Most menu items are gluten-free or can be made gluten-free unless otherwise noted. { = can be made gluten-free ª = cannot be gluten-free Sake Maneki Wanko – Lucky Dog (180 mL) 7 Soto – Junmai (180 mL) 9 Snow Angel – Nigori (180 mL) 10 Akashi-Tai – Honjozo Tokubetsu (300 mL) 26 Soto – Junmai Daiginjo (300 mL) 32 Kamoizumi – Nigori Ginjo (500 mL) 41 Yamada Shoten – Everlasting Roots (900 mL) 58 Akitabare – Northern Skies (300mL) 26 Dewazakura – Cherry Bouquet (300mL) 28 Wine Hogwash – Sparking Rose’ (250 mL) 11 Oregon – Pinot Gris (375 mL) 13 Gotham Project – Rose’ (250 mL) 11 Head High – Pinot Noir – (250 mL) 12 Beer Asahi – Super Dry – Japan (355 mL) 5 Rotating – IPA – Los Angeles (12 oz Draft) 7 Aooni – IPA – Japan (350 mL) 8 Soft Drinks Topo-Chico 3 Chilled Tea (Oolong or Green) 3 Hot Tea (Sencha or Ginger/ Turmeric) 3 Hours: 5pm to 9pm Every Day! .