DOCSLIB.ORG

Basic Facts About Your Country's Alumni Association

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Basic Facts About Your Country's Alumni Association Guideline for SWYAA Annual Country Reports January to December 2012 This is a general guideline for each SWYAA when writing the annual report. Each Alumni Association has the freedom to add/delete specific information. The annual report will be uploaded on the SWYAA official website. Photos (maximum 10 pictures in high resolution, please add explanation) related to major post-program activities of each Alumni Association should be attached to the annual report. Deadline of submission of the annual reports: January 20, 2013 Please submit your report to: [email protected] Tick (✓ or ☒ ) relevant answer/s or write necessary information. BASIC FACTS Basic facts about your country’s Alumni Association: Country Spain Name of the organization SWYAA Spain Organisational structure □ Umbrella organization of the government □ Officially registered X Voluntary group □ Other ( ) Board members President: Almudena Ramos Martín (Name/batch) Vice President: Paloma Fernández de la Peña Treasurer: Number of members Total number of ex-PYs: 60 Active members: 30 Affiliate members: Annual membership fee □ Yes How much? ( ) X No Basic facts about your country’s participation in SWY: Which batches has your country SWY 4 (1992), SWY 12 (1999), SWY 13 (2000), SWY 15 (2002), participated in? SWY 20 (2008) and SWY 24 (2012) Which institution has conducted X Japanese Embassy the selection process? □ Government X Youth organization (in the case of SWY 24) X SWYAA (except for SWY 24) □ Other ( ) Which institution has conducted □ Japanese Embassy the pre-departure training? □ Government □ Youth organization X SWYAA X Other (participants themselves) How many days was the pre- □ 1 day departure training? □ 2 – 3 days □ 4 – 6 days X Other ( ) Communication: How does your AA □ Website URL ( ) communicate internally with □ Newsletter Please attach a copy of the newsletter to this report members and externally with X Mailing list non-members? X Blog URL (http://swyaaspain.wordpress.com/) X Facebook page □ Other ( ) NETWORKING AND COLLABORATIONS WITH JAPAN AND THE GLOBAL COMMUNITY Important associates and □ Government sector (name: ) collaborators? □ Japanese Embassy □ Japanese community □ Other organizations (name: ) Do you organize events □ Yes with the Japanese How often? ( ) Embassy? What kind of events? ( ) X No Do you organize events □ Yes with the Japanese How often? ( ) community? What kind of events? ( ) X No ACTIVITIES IN THE PREVIOUS YEAR International reunions (Please write your AA has hosted an international reunion) Name of the event 20th anniversary of SWY 4 Date of the event 27 April - 1 May 2012 Hosting city Madrid How many participants? Number of domestic participants: 10 + 1 Advisor (Mabel Salido) From which countries? Number of international participants: 43 Names of the countries participated: Spain, Turkey, Japan, Egypt, Hungary, India, Kenya, Sri Lanka, Sweden, UAE, Algeria and Bangladesh. Please write a summary International SWY reunion held in Madrid with SWY 4 participants (1992) of the event to celebrate their 20th anniversary. Some SWYers even came accompanied by their families and friends and visited Madrid, El Escorial and Toledo. In Madrid, participants visited the Royal Palace, the Prado museum and the Monastery of El Escorial. A full excursion to the city of Toledo was made, where the mayor of the city, Mr. Emiliano Garcia-Page, received them at the City Hall. The mayor made a very touching speech and participants learned that both Toledo and Nara were twin cities since 1972. The city of Toledo arranged a tour through the city including places which are not regularly visited. During the evenings, participants went to eat traditional Spanish food and went to see Flamenco dancing National reunions (Please write your AA has hosted a national reunion) Name of the event SWY Christmas Dinner Date of the event 28 December 2012 Hosting city Madrid How many participants? 15 Please write a summary Informal reunion to meet Spanish SWYers from other batches as well as of the event international SWYers living in Spain. We had SWYers coming from Egypt, Venezuela, Mexico and Canada. Receiving ex-SWY participants How many SWY visitors did you receive 15 PYs were hosted in Spain in 2012: in your country? Three JPYs from SWY 21 (Naoko Koyama, Ayako Sekimoto and Yuriko Tsuji) were hosted by Javier Pinto (SWY 20) in Alicante. The Administrator of SWY 15, Mr. Masayoshi Takahashi, met Luis Miro and Juan Ramón (SWY 15) in Barcelona. Keiko Osawa (SWY 15, Japan) visited our friend Paloma Sotillo (SWY 15) in Madrid. Andrea Kovacs (SWY24, Peru) and José Nicolás Rojas (advisor SWY24, Venezuela) visited Madrid and met Alberto Medina (SWY24) and Paloma Fernández (SWY24). Michèle Sarazin (SWY 24, Canada) was hosted by Paloma Fernández (SWY 24), Juan Fleta (SWY24) and Violeta Sáez (SWY 24) in Madrid, Málaga and Murcia, respectively. Eveline Lefebvre (SWY 24, Canada) and Philippa Gosine (SWY 24, Canada) were hosted by Paloma Fernández (SWY24). Rabab Elmonofi (SWY 24, Egypt) was hosted in Guadalajara by Alberto Medina (SWY 24) and Madrid by Paloma Fernández (SWY 24). Mahmood Alfarsi (SWY 20, Oman) visited Spain and met Alberto Medina (SWY 24) and Paloma Fernández (SWY 24). Misako Yamamoto (SWY 24, Japan) met Alberto Medina (SWY 24) and Paloma Fernández (SWY 24) in Madrid. Haitham Mawali (SWY 20, Oman) and Faisal Hameed Al Bellucce (SWY 21, Oman) met Almudena Ramos (SWY 20) in Madrid. Did you organize a No, but we are going to implement it in 2013. “Homestay + 1” project for the visitors? If yes, please write in detail. Voluntary (Social Contribution) projects – Post-Program Activities Name of the event SWY Information Event: “Intercultural experience and catalyst for projects”. (Violeta Sáez, SWY 24). Date of the event 24 May 2012 Hosting city Murcia How many ex-PYs 5 ex PYs from SWY 24: Dalia Younis (Egypt), Violeta Saez Garces de los involved and how many Fayos, Paloma Fernández, Pablo Castineiras and María Lopez de Bayas beneficiaries? (Spain). 20 people attended the conference. Please write a summary The event was organized by the “Centro de Iniciativas Juveniles de la of the event Región de Murcia (DINAMUR)”, in collaboration with the program “Integra y Participa” (Youth Department of the City Hall of Murcia). Conference about SWY program and the promotion of youth participation. Name of the event First Anniversary of the 2011 Tsunami. Memorial. (Carme Feliu, SWY 13) Date of the event March 2012 Hosting city Girona How many ex-PYs One ex PY involved (Carme). We posted it in our Facebook group (about 70 involved and how many people read it) and sent it so several families and friends in Japan (about 20 beneficiaries? people). Please write a summary Activity organised by Carme Feliu Latorre (ANL at SWY13 year 2000 and of the event Education Representative at Rennaissance Youth Leaders Program year 2004). Carme works as the Director of Nipponia, a private language center specialized in Japanese language and culture in the town of Girona (Spain). The center sent encouraging messages and smiling pictures to our friends at Miyagi Prefecture on the first anniversary of the 2011 tsunami, to let them know that we remember, we are thinking of them and wishing a fast recovery of the affected area. Name of the event Senbazuru (origami cranes) (relocated in a temporary housing area in Miyagi, Sendai, Japan). (Carme Feliu, SWY 13) Date of the event May 2012 Hosting city Girona How many ex-PYs One ex PY involved (Carme) and many JPYs, including the IYEO involved and how many representatives in Miyagi and specially Naoko-san and Milky-san, who beneficiaries? received the Senbazuru and hanged it at the center. More than 100 people participated in the Senbazuru activity in 2011 and donated money in Girona. About the news we received in May 2012: one ex PY involved and a couple of ex JPYs. Hanging the Senbazuru in another center probably allowed more people in the affected area to see it and thus to be beneficiaries of this activity. Please write a summary After the 2011 tsunami Nipponia organized a fundraising activity that of the event allowed to send about 1,700 EUR (200,200 Japanese Yen) to the Japanese Red Cross. At the same time, participants made Senbazuru (origami cranes) with encouraging messages for the victims of the tsunami. Our Senbazuru were first placed at a welfare evacuation center in Miyagi, as can be seen in the pictures. On May 28th 2012, we received news from Naoko-san and Milky-san saying that our Senbazuru had been relocated from the evacuation center to one of the meeting places in a temporary housing area in Miyagi. The following message explains that: Date: Mon, 28 May 2012 23:13:15 +0900 Dear Carme, Hola! How have you been? I can see you are always active and positive through Facebook :) Milky chan (Ms. Miyuki ISE) sent me these photos attached to show you and your students. And today I'll be her translator^^ She's sorry that she couldn't get back to you earlier, but she's sent this info to the whole IYEO mailing list, too, as the part of Miyagi IYEO's report on disaster relief activities. Your senbazuru 1,000 cranes were delivered and decorated in July last year in the "welfare evacuation center" where all the victims who need nursing care evacuated. The center was a former gym located 40 minutes drive away from the coast area. There, medical staff from Ishinomaki municipal hospital served around the clock. (One of the Miyagi IYEO members work as a nurse at the hospital and this hospital has been one of the main organizations Miyagi IYEO is supporting). This evacuation center was closed last December and it seems that the cranes were translocated to one of the meeting places of the temporary housing area where nurses go the round.
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Sushi & Sashimi Nimono Noodle Donburi
    Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked
    [Show full text]
  • Tustin-Menu-2021.6-Newsmall.Pdf
    Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME .
    [Show full text]
  • Yorozu Qanda3 Eng.Pdf
    Foreword Cancer patients and their families are forced to experience a variety of anxieties and burdens during cancer treatment. In 2003, the “Joint Study Group on the Sociology of Cancer” conducted “The Research into the Anxieties and Burdens of Cancer Sufferers” and clarified some of these anxieties and burdens. The interim report on the survey was published, entitled “The Views of 7,885 People Who Faced Cancer” which is also available on the website of Shizuoka Cancer Center. (http://www.scchr.jp/) In order to alleviate various anxieties and burdens, the Joint Study Group has also worked on booklets about solutions based on the views of patients and their families. This booklet is the 3 rd edition. The survey dealt with the anxieties about “symptoms, side­effects and after­effects” which was ranked second among the anxieties and burdens of patients. Side­effects and after­effects in daily live (diet, excretions, etc.), which patients and their families constantly struggle face and cope with by themselves, will cause severe stress along with other anxieties which they already deal with. While books about diet after surgery are easily available in bookstores, few books focus on “diet” which suits a variety of symptoms caused by anti­cancer drugs and irradiation therapy. Thus, the 3 rd edition discusses dietary problems caused by anti­cancer drugs and irradiation therapy in order to provide patients and their families with useful daily information including menus. On making this book, we brought in nutrition and meal consultants for patients and their families from the staff members of Shizuoka Cancer Center nutrition room and used support examples from the nutrition room when patients had an eating problem.
    [Show full text]
  • News Summer Edition Hoo Newst
    Travel Food Opinion/Editorial Is a possible trip to Kobe in your Planning a night out in Tokyo? Our The Sexy School Girl: The issue of 3 future? Travel tips in Kobe 5 staff food critic reveils the best spots 6 groping on Japanese trains The Tuesday Temple University, Japan April 24th, 2018 Student News UMMER DITION Hoot S E News FIND YOUR BEACH By Robert Maxwell Shonan, or South Beach, is an area that is a popular summer attraction for Tokyo-Area residents. Being in Kanagawa prefecture, it is a short trip away from both Kanagawa and the 23 wards of Tokyo... continued on page 2 google+ LOOKING TO RELAX? A ROAD TRIP TO AN IZU ONSEN By Cory Sparks As a foreigner in Japan, from time to time I want to escape the hustle and bustle of Tokyo. The best way to do this is to take a nice road trip to find a Japanese onsen to to enjoy. I find this to be the best therapy for me, and I recommend everyone to do the same if they find themselves in a state of mental chaos from spending too much time among the city’s concrete... continue on page 4 Education The Hoot is a student run positive way to express information please don’t hesitate and contact us. newsroom that allows Temple as well as opinions. All content is You can also contact us directly at one Find more University Japan students to write individualized by the specific writer of our meetings or contact us via email, about current events on campus, and may not express the views of Facebook, Twitter, and Instagram.
    [Show full text]
  • Kenjiro's Nikujaga, Or Japanese-Style Beef and Potatoes
    Hashida "Hatch" Kenjiro's Nikujaga, or Japanese-Style Beef and Potatoes Prep Time: 45 minutes Serves: 2 people (or one with leftovers) - Ingredients: 2 Yellow onions 2 Medium potatoes 4-5 Green beans 500g Thinly sliced beef 1/2 Cup sake 1/2 Cup soy sauce 1/2 Cup sugar 1/2 Cup mirin 400ml Dashi broth 1 Tbsp olive oil - Practicalities 1 Sharp knife 1 Sauté pan 1 Medium sized sauce pan 1 Medium sized pot The vegetables should all be readily available at any supermarket or wet market in town. Most super- markets sell packaged, pre-sliced beef. Even the cuts that they sell for hot pot will work just ne. Mirin is a sweet rice wine and dashi is a seaweed based stock. Both are very common ingredients in Japanese cooking and can be found at export grocery stores like City'super or Parkson's supermarket. - Instructions 1. Peel and cut the onions and potatoes into uniformly sized chunks. 2. Trim the green beans and cut them in half. 3. Boil the potatoes in a medium sized pot. 3. Add the dashi broth, sake, mirin, soy sauce, and sugar to a medium sized sauce pan. Stir until the sugar is completely dissolved. Simmer. 4. Coat the bottom of a sauté pan with olive oil and sauté the onions over medium heat. 5. To help soften them up, spoon in some of the dashi mixture and allow the the onions to simmer. 6. When the potatoes are thoroughly soft, drain them. 7. Place them back in the pot, add the dashi mixture and the onions to the pot and simmer.
    [Show full text]
  • Charms of Washoku,Traditional Japanese Cuisine
    Panel Discussion with Young Culinary Specialists We love to hear people say“Washoku is great!” Charms of Washoku,Traditional Japanese Cuisine On November 9, 2013, Kikkoman hosted a forum at Marunouchi Hall, on the 7th floor of the Marunouchi Building in front of Tokyo Station, and invited four young, active chefs from Kyoto and Tokyo. In the forum they shared their views on the beauties of washoku (Japanese cuisine), including its relationship with the four seasons, the basics of washoku, and differences between Japanese food culture and other food cultures. Hitoshi Kakizawa Food business consultant Born in 1967. Trained at Moderator Tsuruya in Osaka. After working as executive chef at the Japanese Embassy in Washington, DC, he succeeded his father as the 2nd-generation Panelists chef and owner of a Japanese restaurant in Toranomon, in Takuji Takahashi Hisato Nakahigashi Yoshihiro Takahashi Naoyuki Yanagihara Tokyo. He also served as the Third-generation owner and Fourth-generation owner and Fifteenth-generation chef at Successor at Kinsaryu Culinary Discipline general manager at MURASAKI, chef at Kinobu, in Kyoto. chef at Miyamaso, in Kyoto. Hyotei, in Kyoto. and vice-president of Yanagihara School a restaurant operated by of Traditional Japanese Cuisine. Kikkoman at the Japan Industry Born in 1968. After graduating Born in 1969. After graduating Born in 1974. After graduating Pavilion during Expo 2010 from university, he trained in Born in 1979. After graduating Shanghai China. from high school, he studied from university, he trained in from university, he worked for a Tokyo Kitcho in Tokyo. His hotel management and service Kanazawa. He then returned to food manufacturer.
    [Show full text]
  • KYOTO Oct-Dec2016
    Recipe CookingSun KYOTO Oct-Dec2016 Morning Class #1 Gomaae (Salad Dressed with Sesame Sauce) 胡麻和え Ingredients (1 person): 2 bunches Spinach 1 tbsp Sesame 1 tsp Dark soy sauce ½ tsp Sugar a few drops Mirin a few drops Dark soy sauce for washing vegetables (Mura-arai) Directions: 1. Grind sesame until about 70% are crushed. Mix sesame, soy sauce, mirin and sugar to make sesame dressing 2. Boil spinach in salted water for 1 minute and put it in ice water 3. Drain water and squeeze out as much water as you can. Cut into bite size pieces. Squeeze out any remaining water 4. Wash the spinach with the soy sauce (Mura-arai), drain and squeeze out any remaining soy sauce 5. Dress the spinach with the sesame dressing Morning Class #2 Teriyaki Chicken 照り焼きチキン Ingredients: 60-70g Chicken breast or thigh 1 tbsp Soy sauce 1 tbsp Mirin ½ tsp Sugar teriyaki sauce => soy sauce: mirin : sugar = 5:5:1 Directions: 1. Make Teriyaki sauce by mixing soy sauce, mirin and sugar. (Sugar can be substituted with honey or jam.) 2. Pan-fry the chicken over a low medium heat. 3. Add the teriyaki sauce and cook until the chicken is fully glazed and shiny, then remove from the heat. 1 www.cooking-sun.com Recipe CookingSun KYOTO Oct-Dec2016 Morning Class #3 Rolled Egg ダシ巻きタマゴ Learn the technique of rolled egg and feel Japanese mums’ love to their family Ingredients (1 person): 1 Egg 1 tbsp. Dashi ½ tsp. Light soy sauce Directions: 1. Whisk the egg well, then add dashi and light soy sauce to it • It’s preferable to use light soy sauce so the egg does not get darker 2.
    [Show full text]
  • Cookbook No Trim Marks
    Wildcats Kitchen 2020-2021 STUDENTS COOKBOOK BY DARRELL DESALES Dedication To Wildcat Kitchen’s Cooking Class 2021 Gratitude, my dear students, for constantly reminding me how precious our time and learning together. You have made this year another memorable one. To Parents Gratitude, dear parents, for your endless support and care to our students in every step of the way in making this endeavor a success! To those who inspired and worked behind it Gratitude, for making our second edition possible! To Everyone Thank you for reading, using and sharing it! May this recipe book be an inspiration for you! “A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller Shanghai Livingston American School Cooking Class of 2020 - 2021 wildcats Kitchen | 2 Contents STARTERS Pork Miso Soup 5 Takoyaki 23 Mapo Tofu 7 Doenjang Jjigae 25 Kyochon Chicken 9 Karaage 27 Jeyuk 11 Tteok-guk 29 Buffalo Chicken Wings 13 Kimchi Sujebi 31 Rotkohl 15 Okonomiyaki 33 Gamjajeon 17 Chinese Dumplings 35 Dongeurangttaeng 19 Udon 37 Tamagoyaki 21 MAINS Butter Chicken 39 Potato and Mushroom Varenyky 41 Ghee Roast Chicken 43 Chow Mein 45 Rose Pasta w. Rice Cakes 47 Philippine Adobo 49 Kong Pao Chicken 51 Gungjung-tteok-bokki 53 Filipino Pork-Steak (Bistek) 55 Tortilla de Patata 57 Oyako-don (Chicken / Egg Bowl) 59 Nikujaga (Meat and Potatoes) 61 Yakisoba (Fried Noodles) 63 Char Siu (Hong Kong Style BBQ Pork) 65 Fried Hokkien Mee 67 Bibimbap 69 Beef Bowl (Gyudon) 71 DESSERTS Pumpkin Mochi w. Red Bean 73 Iced Gem Biscuits 75 wildcats Kitchen | 3 Starters wildcats Kitchen | 4 Pork Miso Soup Ingredients SErVES 2 - Pork - Japanese White Radish - Carrot Method - Burdock Boil - Konjak - Green onion - Miso Difficulty - Tofu Beginner - Soy sauce - Dashi (soup stock) - Kinoko Time 20 mins Procedure 1.
    [Show full text]