DOCSLIB.ORG

Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐ Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd. Hokkaido 7 Bread, pastries Aoki Agrisystem LLC Hokkaido 8 Akesato Wagyu steak Ito Dairy Farm LLC Hokkaido 9 Baked Cheesecake Ito Dairy Farm LLC Hokkaido 10 Milk Chiffon Cake Ito Dairy Farm LLC Hokkaido 11 Agricultural Producers’ Toichi Inaka Kisoba (raw buckwheat noodles) Cooperative Corporation Hokkaido 12 Rock Spring Farm Mimolette Type cheese Jin Fermier Tomita LLC Hokkaido 13 Raclette Type cheese Ko Fermier Tomita LLC Hokkaido 14 Yukinko Pan (bread), rice flour pizza Hiroshi Ozaki Hokkaido 15 Yukinko Miso (fermented soybean paste) Hiroshi Ozaki Hokkaido 16 Gelato using organic blueberry from own farm Berry Farm LLC Hokkaido 17 Daizu Marugoto Fresh Sauce (fresh soybean dressing) Isopp Agrisystem Co., Ltd. Hokkaido 18 Furano Rururu Botan Soba (dried buckwheat noodles) Farm Inoue LLC Hokkaido 19 Stone ground whole buckwheat flour, stone ground Botan Farm Inoue LLC Hokkaido 20 buckwheat flour Megumi‐no Genkotsu (a set of pumpkin and salmon gratin Seiryu Nouen Co., Ltd. Hokkaido 21 in a cup) Akan Agricultural Raspberry Jam Hokkaido 22 Cooperative Akan Agricultural Akan Tancho Wagyu frozen hamburger patty Hokkaido 23 Cooperative Tamago Soft Cream (Egg soft‐service ice cream) Nagamitsu Nouen Co., Ltd. Hokkaido 24 Roll Cake (Swiss roll) Nagamitsu Nouen Co., Ltd. Hokkaido 25 Cocco Chou (cream puff) Nagamitsu Nouen Co., Ltd. Hokkaido 26 Pancake Nagamitsu Nouen Co., Ltd. Hokkaido 27 Organic JAS‐certified bread Eino Kikaku LLC Hokkaido 28 Hoshino Osama Shitake (dried shiitake mushroom) Fukuda Nouen LLC Hokkaido 29 Hoshino Osama Shitake Funmatsu (powdered dried Fukuda Nouen LLC Hokkaido 30 shiitake mushroom) Anpan (bean bun) Norikazu Nihara Hokkaido 31 Bihoro‐cho Agricultural Bihoro wheat raw medium thick curly ramen noodles Hokkaido 32 Cooperative Bihoro‐cho Agricultural Bihoro wheat dried medium thick curly ramen noodles Hokkaido 33 Cooperative Tohoku Name of Product Name Prefecture Page Business Operator Hyakushodo Honpo Co., Kimori CIDRE (apple cider) Aomori 34 Ltd. Makomo‐cha (Manchurian wildrice leaf tea) Kazue Sasaki Aomori 35 Riesling Lion, Müller Thurgau, Zweigeltrebe, Heuriger Yoshikazu Takahashi, Iwate 36 (wine) Takahashi Budoen Komekashi (rice snack) Hearoc LLC Miyagi 37 MIGAKI‐ICHIGO Mousseux (strawberry sparkling wine) GRA Inc. Miyagi 38 Blueberry jam, raspberry jam, mixed fruit jam (blueberry & Ekoniko Nouen (limited raspberry), mixed fruit jam (raspberry & chokeberry), sugar‐free Akita 39 partnership company) confiture (blueberry) Shirataka Nosan Kako SOY BAR Yamagata 40 Kenkyukai Co., Ltd. Komeko Sosu‐dako‐kun (sauce‐flavor rice flour octopus Agricultural Producers’ dumpling), Komeko Negi‐dako‐kun (green onion‐topped Cooperative Corporation Yamagata 41 rice flour octopus dumpling) Izuemu Fukushima Farmers' Cider, Green Cider Fukushima 42 Dream Wine Co., Ltd. Kanto Name of Product Name Prefecture Page Business Operator Daikon Hyakusho (daikon radish dressing) Nagata Foods Co., Ltd. Ibaraki 43 Daikon Nuka‐zuke (daikon radish pickled in salted rice Yasuhiro Irie Ibaraki 44 bran) Tsubo Yaki‐imo (baked sweet potatoes in an earthenware Shikakichi Co., Ltd. Ibaraki 45 pot) Tsunezumi Farm Work Maruboshi Hoshi‐imo (sweet potatoes dried whole) Ibaraki 46 Support Center LLC Agricultural Producers' Cooperative Yaki‐imo Gelato (gelato with baked sweet potato) Corporation Shiratori Dried Sweet Ibaraki 47 Potato Producers’ Association Okome Tenshi Roll (swiss roll using rice flour) Yokota Nojo Co., Ltd. Ibaraki 48 Daichi‐karano Gohoubi (Gift from the Earth tomato juice) Daichi Co., Ltd. Ibaraki 49 Komeko‐no Oyatsu Hani Pon (rice flour snack) AgriCreate Co., Ltd. Ibaraki 50 Satsuma‐imo Aisu (sweet potato ice cream) Tosaki Nouen, Co., Ltd. Tochigi 51 Nishikata‐mai Kiri‐mochi (cut mochi) Masaaki Sakamoto Tochigi 52 Tadashi Kaneda, Kaneda Tochigi Nikkori Nashi‐no Saidaa (pear soda pop) Tochigi 53 Farm Ryo Hotta, LOVE Berry Blueberry Jam Tochigi 54 Farm Ringo Jam (apple jam) Takaju Kato, Kato Nouen Tochigi 55 Batou Tezukuri Ham Kobo, Wiener Sausage Tochigi 56 Hoshi Shuton‐jo LLC Kohakuan (sweet potatoes dried whole) Keiichi Tomaru Gunma 57 Ready‐to‐cook daikon radish GREEN LEAF Co., Ltd. Gunma 58 Domestically produced and organically grown spinach GREEN LEAF Co., Ltd. Gunma 59 (chopped and individually quick frozen, easy‐to‐use) Kokusan Broccoli (Tsukaiyasui Bara Touketsu) (domestically produced broccoli, individually quick frozen, GREEN LEAF Co., Ltd. Gunma 60 easy‐to‐use) Beef Jerky Tadashi Kokubu Saitama 61 Beef Wiener Tadashi Kokubu Saitama 62 Agricultural Producers‘ Enomoto Bokujou‐no Nomu Yogurt/Enomono Bokujou‐no Cooperative Corporation Saitama 63 Yogurt (drinkable/solid yogurt from Enomoto Farm) Enomoto Dairyfarm Koedo Kobuta Nama Ham, Salami (raw ham and salami Ohno Nojo LLC Saitama 64 from Koedo Kurobuta pork) Fumio Noguchi, Noguchi Blueberry Jam Saitama 65 Nouen Nama Ham, Nama Sausage (raw ham/sausage) Sozaemon Co., Ltd. Chiba 66 Nashi Jam (pear jam) Mitsuaki Sugino Chiba 67 Komeko Chiffon Cake (rice flour chiffon cake) Mitsuaki Sugino Chiba 68 Onjuku‐Iwawada Fisheries Ika‐no Okizuke/Okiboshi (marinated squid/dried squid) Chiba 69 Cooperative Agricultural Producers‘ Hoshi‐imo (Beniharuka), Hoshi‐imo (Silk Sweet) (dried Cooperative Corporation Chiba 70 sweet potatoes) Kanransha Ninjin Juice (carrot juice) Tagayasu Co., Ltd. Chiba 71 Tamanegi‐no Original Dressing (Original onion dressing) Tagayasu Co., Ltd. Chiba 72 Formaggio Frutta (dried fruit in fresh cheese) Isonuma Milk Farm Tokyo 73 Re: fru Tomato (dried tomatoes) World Nature Co., Ltd. Tokyo 74 Greenpia Sagamihara Co., Jukusei Kuro Ninniku (Aged Black Garlic) Kanagawa 75 Ltd. Kanagawa Chuo Poultry Yakigashi (baked goods) Kanagawa 76 Farming Cooperative Kanagawa Chuo Poultry Soft Cream (soft‐served ice cream) Kanagawa 77 Producers’ Cooperative Sukaminato‐no Ibushi Sakana (Shiira) (Smoked mahi‐mahi Hiratsuka Fisheries Kanagawa 78 at Port Suka) Cooperative Momo‐chya Buta‐no Tonzuke (Momo‐chya pork preserved Chieko Usui Kanagawa 79 in miso) Momo‐chya Buta (Seiniku) (Momo‐chya pork, dressed) Chieko Usui Kanagawa 80 Raisin Assortment Budoubatake LLC Yamanashi 81 Koshu Meisan Hyakume‐no Anpo‐gaki (half dried Anpo‐ Marusa Fruits Furuya Farm Yamanashi 82 gaki persimmons, Koshu’s specialty) LLC La France Juice Saian Co., Ltd. Yamanashi 83 Mutenka Anpo‐gaki (Anpo‐gaki half dried persimmons, Yamanashi Fruitsline LLC Yamanashi 84 additive‐free) Wine Pomace Jam Toumu Co., Ltd. Yamanashi 85 Kai Akane Masu Sumomouku (smoked trout) Ninzawa Farm LLC Yamanashi 86 Tenku‐no Sato Otsukemono Magokoro Fureai Nouen (sake‐lees pickled cucumbers/celeries, vinegar picked Nagano 87 LLC carrots) Eda‐tsuki Semi‐dry Kyoho (semi‐dried Kyoho grapes on the stem) & Kyoho Straight Juice (Hayazumi/Hitoshimo Syuka‐en Co., Ltd. Nagano 88 Kanjuku) (early harvest or fully‐ripened) Hitakihara; Chardonnay Taru‐jukusei (barrel‐aged Kusunoki Winery Co., Ltd. Nagano 89 Chardonnay); Pinot Noir; Chardonnay Sparkling Wine Dry Apple, Dry Prune Fukui Apple Farm Nagano 90 Nonchan‐no Ringo Jelly (jellied apple) Kitamura Farm Nagano 91 Nezumi Daikon Wagyu Tsukedare (daikon radish dipping sauce for wagyu beef) Aji Lodge Co., Ltd. Nagano 92 Apricot Sauce Mori No Sapphire Mirai Nougyo Keikaku Co., Confiture (Mutou/Bitou) (blueberry jam, sugarless/low in sugar) Nagano 93 Compote (Hennessey XO) Ltd. “Shinshu Karano Okurimono” Shinji Ueno, Toraiwa Ueno‐san chino Fruit Toumorokoshi Soup Nagano 94 Syunsaien (The Ueno family’s fruit corn soup, the gift from Shinshu) Lunch Box (boxed lunch) S Farm Co., Ltd. Shizuoka 95 Ryokucha‐no Pasta Sauce (pasta sauce with green tea) Chanoki Corporation Shizuoka 96 Ichigo Rusk, Sakusaku Ichigo Candy (strawberry Asagiri Kougen Fruits
Load more

Recommended publications
  • Outdoor Club Japan (OCJ) 国際 アウトドア・クラブ・ジャパン Events
    Outdoor Club Japan (OCJ) 国際 アウトドア・クラブ・ジャパン Events Norikuradake Super Downhill 10 March Friday to 12 March Monday If you are not satisfied ski & snowboard in ski area. You can skiing from summit. Norikuradake(3026m)is one of hundred best mountain in Japan. This time is good condition of backcountry ski season. Go up to the summit of Norikuradake by walk from the top of last lift(2000m). Climb about 5 hours and down to bottom lift(1500m) about 50 min. (Deta of last time) Transport: Train from Shinjuku to Matsumoto and Taxi from Matsumoto to Norikura-kogen. Return : Bus from Norikura-kogen to Sinshimashima and train to Shinjuku. Meeting Time & Place : 19:30 Shijuku st. platform 5 car no.1 for super Azusa15 Cost : About Yen30000 Train Shinjuku to matsumoto Yen6200(ow) but should buy 4coupon ticket each coupon Yen4190 or You can buy discount ticket shop in town price is similar. (price is non-reserve seat) Taxi about Yen13000 we will share. Return bus Yen1300 and local train Yen680. Inn Yen14000+tax 2 overnight 2 breakfast 1 dinner (no dinner Friday) Japanese room and hot spring! Necessary equipment : Skiers & Telemarkers need a nylon mohair skin. Snowboarders need snowshoes. Crampons(over 8point!) Clothes: Gore-tex jacket and pants, fleece, hut, musk, gloves, sunglasses, headlamp, thermos, lunch, sunscreen If you do not go up to the summit, you can enjoy the ski area and hot springs. 1 day lift pass Yen4000 Limit : 12persons (priority is downhill from summit) In Japanese : ０２６ｍ)の頂上からの滑降です。 ゲレンデスキーに物足りないスキーヤー、スノーボーダー向き。 山スキーにいいシーズンですが、天気次第なので一応土、日と２日間の時間をとりました。
    [Show full text]
  • Flute Fields Villagers Anissa (Farmer) / Birthday: Fall 16 / Best Gifts: Blue
    Flute Fields Villagers Anissa (Farmer) / Birthday: Fall 16 / Best Gifts: Blue Herb, Pontata Root, Lavender, Hibiscus, Bluemist Flower, Hyacinth, Opal, Herb Tea, Strawberry Milk, Pickled Vegetables, Bajirikos Spaghetti, Cranberry Juice, Yogurt, Stamina Drink, Cold Medicine, Mint Candy Craig (Farmer) / Birthday: Fall 6 / Loves: Shining Corn, Shining Yam, Shining Pumpkin, Shining Eggplant, Shining Wheat, Stir fry Ruth (Farmer) / Birthday: Spring 6 / Loves: Bluemist Flower, Shining Corn, Shining Eggplant, Shining Yam, Shining Pumpkin, Spinach Cake, Spinach Risotto Taylor (Farmer’s Boy) / Birthday: Summer 19 / Loves: Fugue Mushroom, Shining Corn, Choco Banana, Choco Fondue, Choco Cake Renee (Rancher) / Birthday: Fall 5 / Best Gifts: Sunflower, Shining Strawberry, Shining Sugarcane, Shining Egg, Shining Ostrich Egg, Shining Mayonnaise, Shining Milk, Shining Goat Milk, Royal Jelly, Hot Milk, Hot Chocolate, Salmon Cream Stew, Salted King Salmon, Paella, Strawberry Ice Cream, Strawberry Milk, Yellow Perfume, Shining Perfume, Shining Sushi, Shining Sashimi, Seafood Stew, Shortcake Cain (Rancher) / Birthday: Summer 6 / Loves: Shining Egg, Shining Mayonnaise, Shining Corn, Yogurt, Seafood Stew, Coconut Cocktail Hanna (Rancher) / Birthday: Winter 4 / Loves: Sunflower, Morning Glory, Shining Egg, Shining Mayonnaise, Omelet, Cheese Omelet, Strawberry Milk Toby (Fisher) / Birthday: Spring 9 / Best Gifts: Cosmos, Shining Onion, Shining Tea Leaves, Shining Buckwheat, Skull Jellyfish, Green Tea, Shining Sashimi, Shining Sushi, Grilled Tai, Grilled Eel,
    [Show full text]
  • 9789401437578.Pdf
    CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
    [Show full text]
  • Pdf/Rosen Eng.Pdf Rice fields) Connnecting Otsuki to Mt.Fuji and Kawaguchiko
    Iizaka Onsen Yonesaka Line Yonesaka Yamagata Shinkansen TOKYO & AROUND TOKYO Ōu Line Iizakaonsen Local area sightseeing recommendations 1 Awashima Port Sado Gold Mine Iyoboya Salmon Fukushima Ryotsu Port Museum Transportation Welcome to Fukushima Niigata Tochigi Akadomari Port Abukuma Express ❶ ❷ ❸ Murakami Takayu Onsen JAPAN Tarai-bune (tub boat) Experience Fukushima Ogi Port Iwafune Port Mt.Azumakofuji Hanamiyama Sakamachi Tuchiyu Onsen Fukushima City Fruit picking Gran Deco Snow Resort Bandai-Azuma TTOOKKYYOO information Niigata Port Skyline Itoigawa UNESCO Global Geopark Oiran Dochu Courtesan Procession Urabandai Teradomari Port Goshiki-numa Ponds Dake Onsen Marine Dream Nou Yahiko Niigata & Kitakata ramen Kasumigajo & Furumachi Geigi Airport Urabandai Highland Ibaraki Gunma ❹ ❺ Airport Limousine Bus Kitakata Park Naoetsu Port Echigo Line Hakushin Line Bandai Bunsui Yoshida Shibata Aizu-Wakamatsu Inawashiro Yahiko Line Niigata Atami Ban-etsu- Onsen Nishi-Wakamatsu West Line Nagaoka Railway Aizu Nō Naoetsu Saigata Kashiwazaki Tsukioka Lake Itoigawa Sanjo Firework Show Uetsu Line Onsen Inawashiro AARROOUUNNDD Shoun Sanso Garden Tsubamesanjō Blacksmith Niitsu Takada Takada Park Nishikigoi no sato Jōetsu Higashiyama Kamou Terraced Rice Paddies Shinkansen Dojo Ashinomaki-Onsen Takashiba Ouchi-juku Onsen Tōhoku Line Myoko Kogen Hokuhoku Line Shin-etsu Line Nagaoka Higashi- Sanjō Ban-etsu-West Line Deko Residence Tsuruga-jo Jōetsumyōkō Onsen Village Shin-etsu Yunokami-Onsen Railway Echigo TOKImeki Line Hokkaid T Kōriyama Funehiki Hokuriku
    [Show full text]
  • Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS
    applied sciences Article Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS Roberto Gotti 1 , Alberto Leoni 1 and Jessica Fiori 2,* 1 Department of Pharmacy and Biotechnology, University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy; [email protected] (R.G.); [email protected] (A.L.) 2 Department of Chemistry “G. Ciamician”, University of Bologna, Via Selmi 2, 40126 Bologna, Italy * Correspondence: Jessica.fi[email protected] Featured Application: The characterization of the variation of the volatile flavour compound (VCF) absolute content can be an important contribution in the evaluation of roasted green tea quality, named Hojicha tea, especially with respect to the roasting conditions such as temperature and time. This is a very important aspect in the Hojicha tea trade, to obtain the typical “roasted” aroma and, at the same time, to maintain the widely reported beneficial properties of green tea. Abstract: The present study aims at the development and validation of a quali-quantitative headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the analysis of odorants in different Chinese and Japanese green teas. A 65 µm PDMS/DVB fiber was used, and GC-MS was performed on a ZB-5 (30 m × 0.25 mm ID, 0.25 µm film) column. The main odorants in green tea samples were identified and the method was fully validated. Linearity (r2 0.981–0.999), sensitivity (LOQ 0.005–0.04 µg/mL), reproducibility (CV% 3.12–10.37), accuracy (recovery% 79.08–99.17) and matrix effect (ME% −9.5 to +4.5) were determined.
    [Show full text]
  • 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.
    [Show full text]
  • Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
    1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks.
    [Show full text]
  • Alyonka Russian Cuisine Menu
    ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95
    [Show full text]
  • Et 1 Side 1 Cocktail Menu
    sheet 1 side 1 shochu bar and lounge our shochu bar & lounge offers a selection of deliciously infused shochu tonics, the finest japanese sake and a wide variety of japanese whiskies our inspiring, modern cocktail list makes use of homemade syrups, sodas and tinctures, barrel-aged and bottle-conditioned libations cocktail menu our expert staff are happy to provide assistance with the menu please respect our neighbours by leaving the premises quietly 10% surcharge applies on public holidays toko | kudamono apple and anise martini 18 star anise infused belvedere shaken with green apple sorbet and fresh lemon ~ served up in a martini glass amaro pisco sour 19 kokuto infused encanto pisco shaken with averna amaro and fresh lemon juice ~ aromatised with peychaud bitters calpis fizz 18 4 pillars gin shaken with calpis, fresh lime and orange flower water ~ served tall with soda and a dash of absente shimamoto sour 19 apricot infused yamazaki, shaken hard with honey and camomile, citrus and a hint of absinthe ~ served on a rock with a drunken apricot rhubarb and pink grapefruit paloma 17 rhubarb infused los altos blanco tequila stirred with rice shochu, pink grapefruit syrup and rhubarb bitters ~ served tall with soda sheet 1 side 2 kakeru’s cloud 19 strawberry infused wyborowa shaken with umepon mandarin shochu, vanilla and egg whites ~ served up with a cloud of vanilla pashmak rabuba 18 rhubarb sake and los altos blanco shaken with passion fruit and homemade spice syrup ~ served up in a martini glass natsu mai tai 19 pineapple infused woodford
    [Show full text]
  • FANTASTIC FOOD COMPETITION Chester’S Gators & Taters: the Macattack
    FANTASTIC FOOD COMPETITION Chester’s Gators & Taters: The MacAttack DESCRIPTION: Double loaded bacon mac and cheese ribbon fries. Toppings Included and available are Bacon, Ranch, Blue Cheese, Sour Cream, Jalapenos, Chives, Hot Sauce, Extra Cheese. INGREDIENTS: Idaho Potatoes, Bacon, Homemade Mac & Cheese (5 cheeses, pepper, salt, elbow noodles, Cajun pep- per spice). FANTASTIC FOOD COMPETITION The Original Deep Fried Mashed Potatoes: Deep Fried Buffalo Chicken Wing Dip DESCRIPTION: Your favorite buffalo chicken wing dip folded inside a crispy shell and deep fried served with ranch for dipping! INGREDIENTS: Chicken, ranch, franks red hot sauce and cream cheese, wonton wraps FANTASTIC FOOD COMPETITION The Original Deep Fried Mashed Potatoes: Deep Fried Bacon Cheddar Mashed Potatoes on a Stick DESCRIPTION: Mashed potatoes folded with crispy bacon and shredded cheddar cheese battered up and deep fried on a stick! Served with ranch for dipping. INGREDIENTS: Potatoes, bacon, cheddar cheese, flour, seasoned salt FANTASTIC FOOD COMPETITION Babcias Pierogi: Surf & Turf Pierogi DESCRIPTION: Shaved beef, mushroom & onion filled pierogi, topped with grilled garlic shrimp & a basil parmesan sauce. INGREDIENTS: Filling- shaved sirloin steak, mushrooms, onions, butter, potatoes, onions, garlic & seasonings Dough- Flour, sour cream, pasteurized egg yolks, vegetable shortening, wa- ter & salt Topping- shrimp, garlic, butter, basil, parmesan cheese, cream & season- ings FANTASTIC FOOD COMPETITION Danny D’s: The Big Papa Special DESCRIPTION: The "Big Papa Special" takes a slice of our cheese pizza and tops it with a link of Italian sausage! Have it with or without onions and peppers! It's two great tastes rolled into one delicious menu item! You're gonna love it!! INGREDIENTS: Pizza crust, Italian sauce, Italian spices, mozzarella cheese, Italian sausage link, onions, peppers FANTASTIC FOOD COMPETITION Catering by the Oaks: Grandma’s Old Fashioned Apple Dumpling DESCRIPTION: A whole Rome apple, packed with cinnamon sugar in a flaky crust and served with vanilla ice cream.
    [Show full text]
  • Establishes and Spreads a New Food Culture
    The Conversion of the Japanese Cuisine Finalized in the Edo Era to Japanese-style Western and Chinese Cuisine The Acceptance and Modification of Foreign Cuisine Establishes and Spreads a New Food Culture The Opening and Westernization of Japan Zenjiro Watanabe and the Influx of Western Foods Mr. Watanabe was born in Tokyo in 1932 and graduated from Waseda University in 1956. In 1961, he received his Ph.D in commerce from The history of Japanese cuisine is a history full of the the same university and began working at the acceptance and modification of foreign cuisine. Since the rice National Diet Library. Mr. Watanabe worked at the National Diet Library as manager of the culture of the Yayoi Period (200B.C.—250A.D.), Japan has department that researches the law as it applies to agriculture. He then worked as manager of skillfully accepted new food cultures—from Tang-style grand the department that researches foreign affairs, and finally he devoted himself to research at the banquet dishes to the vegetarian dishes of the Kamakura Library. Mr. Watanabe retired in 1991 and is now head of a history laboratory researching Period (1185—1333) to the Portuguese dishes of the Warring various aspects of cities, farms and villages. Mr. Watanabe’s major works include Toshi to States Period (1482—1558)—and adapted them to the Noson no Aida—Toshikinko Nogyo Shiron, 1983, Japanese palate as if they had always been a part of the Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, Nobunkyo; Kyodai Toshi Edo ga Washoku Japanese food culture. wo Tsukutta, 1988, Nobunkyo; Nou no Aru Machizukuri, edited 1989, Gakuyoshobo; Tokyo The Edo Era saw the finalization of the Japanese food culture ni Nochi ga Atte Naze Warui, collaboration 1991, Gakuyoshobo; Kindai Nihon Toshikinko into what we today consider Japanese cuisine.
    [Show full text]
  • Yoko Breckenridge
    Japan America Society of Minnesota The Tsūshin is a membership publication of the Japan America Society of Minnesota February 2018 VOL. 27, No. 02 Shinnenkai Celebration Welcomes 2018 J-Quiz 2018: Students Test their with Fun for Everyone! Knowledge on Feb. 17th Despite the J-Quiz is an event for High School student teams snow and the from all over the upper Midwest to compete using incredible Vikings their knowledge of Japanese Language and Culture. game, JASM’s Increasing cultural awareness and understanding is annual 2018 one of JASM’s main goals, and by bringing together Shinnenkai Celebration on young people with an interest in Japan, we hope to Sunday, January encourage the next generation of Japan experts! 14th was well- J-Quiz will take place on February 17th at attended. The 2018 Normandale Community College with competing Shinnenkai was held at Washington Technology Magnet School in St. Paul, Minnesota. Shinnenkai is JASM’s High Schools from Minnesota and Wisconsin. annual traditional Japanese New Year’s celebration, an Students utilize their Japanese skills to write event in which cultural exchange is promoted through compositions, participate in cultural activities, and various activities. Shinnenkai is a fun environment filled compete against the other schools to win the Grand with delicious Japanese food, live performances, a silent Prize, a trip to the annual Cherry Blossom Festival in auction, and activities people of all ages can enjoy. Washington D.C., and a chance to compete in the The venue hosted a wide-array of exhibitors, such National Japan Bowl. as the JASM marketplace, where generously donated items (Japanese trinkets, ceramics, toys, etc.) could be Everyone is welcome to watch the Final Rounds in purchased.
    [Show full text]