DOCSLIB.ORG

List of Aggregation from Items to Groups (PDF: 117

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
List of Aggregation from Items to Groups (PDF: 117 (1/9) List of Aggregation from Items to Groups large middle classifications small classifications Items classifications 1 2 1 2 All items Food Cereals Rice Non-glutinous rice (*)Non-glutinous rice-A (*)Non-glutinous rice-B Glutinous rice Bread White bread Bean-jam buns Curry buns Noodles Boiled “Udon” Dried “Udon” Spaghetti Instant noodles in cups Chinese noodles Other cereals Wheat flour “Mochi”, rice-cakes Fish & seafood Fresh fish & seafood Tuna fish Horse mackerel Sardines Bonito Salmon Mackerel Saury Sea bream Yellowtail Cuttlefish Octopus Prawns Short-necked clams Oysters Scallops Salted & dried fish Salted salmon Salted cod roe “Shirasu-boshi”, dried young sardines Dried horse mackerel “Niboshi”, dried small sardines Capelin Salmon roe Fish-paste products “Agekamaboko”, fried fish-paste patties “Chikuwa”, baked fish-paste bars “Kamaboko”, steamed fish-paste cakes Other processed fish Dried bonito fillets & seafood Pickled fish Fish prepared in soy sauce Canned fish “Shiokara”, salted fish guts Meats Raw meats Beef (domestic) Beef (imported) Pork-A Pork-B Chicken Meat products Ham Sausages Bacon Dairy products & Fresh milk & eggs dairy products Fresh milk (delivered) (sold in stores) Dairy products Powdered milk Yogurt Butter Cheese (domestic) Cheese (imported) Eggs Hen eggs Vegetables & seaweeds Fresh vegetables Cabbage Spinach Chinese cabbage Welsh onions Sep. 16, 2016 edition (2/9) large middle classifications small classifications Items classifications 1 2 1 2 Food Lettuce (continued) Broccoli Bean sprouts Asparagus Sweet potatoes White potatoes Taros Radishes Carrots Burdocks Onions Lotus roots “Naga-imo”, yams Ginger Green soybeans Kidney beans Pumpkins Cucumbers Eggplants Tomatoes Green peppers “Shiitake”, Japanese mushrooms, fresh “Enokitake”, mushrooms “Shimeji”, mushrooms “Nigauri” Processed vegetables & Dried seaweeds vegetables & “Shiitake”, Japanese mushrooms, dried seaweeds Dried laver “Wakame”, seaweed Dried tangle “Hijiki”, edible brown algae Soybean products Bean curd Fried bean curd “Natto”, fermented soybeans Other processed “Konnyaku”, devil's-tongue vegetables & “Umeboshi”, pickled plums seaweeds Pickled radishes Pickled Chinese cabbage “Kimuchi” Tangle prepared in soy sauce Canned vegetables Fruits Fresh fruits Apples-A Apples-B Mandarin oranges Grapefruits Oranges “Shiranui”, citrus fruits Pears Grapes-A Grapes-B Persimmons Peaches Watermelons Melons Strawberries Bananas Kiwi fruits Cherries Processed fruits Canned fruits Oils, fats & seasonings Oils & fats Edible oil Margarine Seasonings Salt Soy sauce Soybean paste Sugar Vinegar Worcester sauce Ketchup Mayonnaise Dressing Jam Instant curry mix Instant dried soup Flavor seasonings “Furikake”, granular flavor seasonings “Tare”, liquid seasonings “Tsuyu”, liquid seasonings Mixed seasonings Prepared pasta sauce Sep. 16, 2016 edition (3/9) large middle classifications small classifications Items classifications 1 2 1 2 Food Cakes & (continued) candies “Yokan”, sweet bean jelly “Manju”, bean-jam cakes “Daifukumochi”, rice cakes stuffed with sweetened bean jam “Kasutera”, sponge cakes Cakes Jelly Pudding Cream puffs Roll cakes “Sembei”, Japanese crackers Biscuits Potato chips Candies Chocolate Ice cream Peanuts Chewing gum Cooked food Cooked food with rice, Sushi (box lunch)-A bread or Sushi (box lunch)-B noodles Box lunch-A Box lunch-B Rice balls Sandwiches Frozen pilaf Cooked pasta Processed pizza Other cooked food “Kabayaki”, broiled eels Salad Croquettes Pork cutlets Deep fried chicken “Gyoza” “Yakitori”, grilled chicken Frozen croquettes Frozen hamburg steak Cooked curry “Mazegohan no moto”, prepared materials to steamed rice with assorted ingredients Boiled beans Grilled fish “Kimpira” Roast pork Beverages Tea Green tea Black tea Tea beverages Coffee & cocoa Instant coffee Coffee beans Coffee beverages-A Coffee beverages-B Other beverages Fruit juice Beverages containing juice Vegetable juice Carbonated beverages Fermented lactic drinks Mineral water Sports drinks Soy milk Alcoholic beverages “Sake” “Shochu”, distilled spirits Beer Low-malt beer Whisky Wine (domestic) Wine (imported) “Chu-hi”, liquor with soda & fruits Beer-flavored alcoholic beverages Meals outside the home Eating out “Udon”, Japanese noodles (eating out) “Soba”, Japanese noodles (eating out) Chinese noodles (eating out) Spaghetti (eating out) Sushi (eating out)-A Sushi (eating out)-B Tempura bowls (eating out) Curry & rice (eating out) Beef bowls (eating out) Pork cutlet set meals (eating out) Ginger pork set meals (eating out) Fried chickens (eating out) Sep. 16, 2016 edition (4/9) large middle classifications small classifications Items classifications 1 2 1 2 Food “Gyoza” (eating out) (continued) Hamburg steaks (eating out) Broiled meat (eating out) Hamburgers (eating out) Sandwiches (eating out) Delivered pizza Doughnuts (eating out) Coffee (eating out)-A Coffee (eating out)-B Beer (eating out) “Yakitori”, grilled chicken (eating out) School lunch (elementary school) (junior high school) Housing Rent House rent, private House rent, private (1) House rent, public House rent, Urban Renaissance Agency & public corporation Repairs & maintenance Tools & materials for Custom bath repairs & Toilet seat with a hot douche maintenance Hot-water supply equipment Custom kitchen Carports Materials for repairs & maintenance Service charges for “Tatami” reupholstering repairs & Plumbing maintenance Fence construction External wall coating Gardening “Fusuma”, sliding doors, reupholstering Carpentering Parking lot construction Wallpaper reupholstering Fire & earthquake insurance premium Fuel, light & water charges Electricity Electricity Gas Gas, manufactured & piped Liquefied propane Other fuel & light Kerosene Water & sewerage Water charges charges Sewerage charges Furniture & household Household utensils durable goods Durable goods assisting Microwave ovens housework Electric rice-cookers Gas cooking tables Refrigerators Vacuum cleaners Washing machines Washing & drying machines Heating & cooling Room air conditioners appliances Fan heaters Air cleaners General furniture Chests of drawers Dining sets Kitchen cabinets Interior furnishings Clocks Lighting apparatus Carpets Curtains Bedding Beds Japanese style futon Blankets Sheets Duvet covers Domestic utensils Tableware Bowls Dishes Sep. 16, 2016 edition (5/9) large middle classifications small classifications Items classifications 1 2 1 2 Furniture & Kitchen household utensils Sealed kitchenware utensils Canteens (continued) Pans Frying pans Scrubbing sponges Other domestic Electric bulbs & lamps utensils Towels Mattings Clothes drying hangers Domestic non-durable Facial tissue & goods rolled toilet Facial tissue paper Rolled toilet paper Detergent Liquid detergent, kitchen Detergent, laundry Other domestic Food wrap non-durable Plastic bags goods Insecticide Moth repellent for clothes Fabric softener Air fresheners & deodorizer Kitchen paper Domestic services Domestic help Domestic help Cleaning fees Recycle fees Septic tank cleaning fees Other domestic services Mop-rental fees Clothes & footwear Clothes Japanese clothing Women's“Kimono” Women's“Obi” Clothing Men's clothing Men's suits (for spring & summer, medium) Men's suits (for spring & summer, ordinary) Men's suits (for autumn & winter, medium) Men's suits (for autumn & winter, ordinary) Men's jackets Men's slacks (for spring & summer) Men's slacks (for autumn & winter) Men's slacks (jeans) Men's coats Boys' school uniforms Women's clothing Women's suits (for spring & summer, medium) Women's suits (for spring & summer, ordinary) Women's suits (for autumn & winter, medium) Women's suits (for autumn & winter, ordinary) One-piece dresses (for spring & summer) One-piece dresses (for autumn & winter) Women's jackets Skirts (for spring & summer) Skirts (for autumn & winter) Women's slacks (for autumn & winter) Women's slacks (jeans) Women's coats Girls' school uniforms Children's clothing Boys' pants Girls' skirts Babies' clothes Shirts, sweaters & Shirts & underwear sweaters Men's shirts & sweaters Men's business shirts (long sleeves) Men's business shirts (short sleeves) Men's sports shirts (long sleeves) Men's sports shirts (short sleeves) Men's sweaters Women's shirts Blouses (long sleeves) & sweaters Blouses (short sleeves) Women's T-shirts (long sleeves) Women's T-shirts (short sleeves) Women's sweaters (long sleeves) Women's sweaters (short sleeves) Children's shirts Children's T-shirts (long sleeves) & sweaters Children's T-shirts (short sleeves) Sep. 16, 2016 edition (6/9) large middle classifications small classifications Items classifications 1 2 1 2 Clothes & Underwear footwear Men's (continued) underwear Men's undershirts Men's underpants Men's pajamas Women's underwear Brassieres Panties Lingeries Children's underwear Children's undershirts Footwear Men's shoes Women's shoes Children's shoes Canvas shoes Sandals Slippers Other clothing Hats & caps Neckties Mufflers Men's socks Women's stockings Women's socks Belts Services related to Laundry charges-A clothing Laundry charges-B Footwear repair charges Charges for clothing rent Medical care Medicines & health Medicines for cold fortification Antipyretic & analgesic medicines Gastrointestinal medicines Vitamin preparations-A Vitamin preparations-B Health drinks Dermal medicines Plasters Eyewashes Chinese medicines Medicines for rhinitis Health fortification-A Health fortification-B Medical supplies & Disposable diapers (for babies) appliances Disposable diapers (for adults) Sanitary napkins Bath additives Contact lenses
Load more

Recommended publications
  • What to Eat on the Autoimmune Protocol
    WHAT TO EAT ON THE AUTOIMMUNE PROTOCOL All the foods listed here are great to include in your It’s time to create an epidemic of - health. And it starts with learning ents that will help regulate your immune system and how to eat more nutrient-dense food. your hormones and provide the building blocks that your body needs to heal. You don’t need to eat all of these foods (it’s okay if snails, frog legs, and crickets aren’t your thing, and it’s okay if you just can’t get kangaroo meat or mizuna), but the idea is both to give Poultry innovative ways to increase variety and nutrient density • chicken • grouse • pigeon by exploring new foods. • dove • guinea hen • quail • duck • ostrich • turkey • emu • partridge (essentially, Red Meat • goose • pheasant any bird) • antelope • deer • mutton • bear • elk • pork • beaver • goat • rabbit • beef • hare • sea lion • • horse • seal • boar • kangaroo • whale • camel • lamb (essentially, • caribou • moose any mammal) Amphibians and Reptiles • crocodile • frog • snake • turtle 1 22 Fish* Shellfish • anchovy • gar • • abalone • limpet • scallop • Arctic char • haddock • salmon • clam • lobster • shrimp • Atlantic • hake • sardine • cockle • mussel • snail croaker • halibut • shad • conch • octopus • squid • barcheek • herring • shark • crab • oyster • whelk goby • John Dory • sheepshead • • periwinkle • bass • king • silverside • • prawn • bonito mackerel • smelt • bream • lamprey • snakehead • brill • ling • snapper • brisling • loach • sole • carp • mackerel • • • mahi mahi • tarpon • cod • marlin • tilapia • common dab • • • conger • minnow • trout • crappie • • tub gurnard • croaker • mullet • tuna • drum • pandora • turbot Other Seafood • eel • perch • walleye • anemone • sea squirt • fera • plaice • whiting • caviar/roe • sea urchin • • pollock • • *See page 387 for Selenium Health Benet Values.
    [Show full text]
  • The Year of the Pig
    The Year of the Pig FOOD FORWARD FORUM Toolkit The China Biodiversity Conservation and Green Development Foundation is a proactive environmental non-governmental organization and social legal entity working to protect the environment, preserve natural resources and biodiversity in China and all around the globe. Founded in 1985, it is China’s oldest environmental non-governmental organization. The Good Food Fund aims to facilitate shifts in food production, distribution, and consumption patterns towards a healthier and more sustainable food system, by supporting relevant research, communication, and entrepreneurship efforts. Toolkit research, creation, and compilation: Caroline Wimberly*, Wanqing Zhou*, and Yi-Wen Lee Design: Tingting Xiong Copyright © Good Food Fund August 2019 Special thanks to Mia MacDonald, Jian Yi, Tiran Zhang, Ruiqi Xie, Jieli Xie, Cecilia Zhou, Cui Xin, Hailey Chang, Wenjing Zhu, Shuman Liu, Adam Millman, Chelsey Toong, and Cheng Qiu for your input and assistance Food Forward Forum logo design: William Wilson, Yale Hospitality Food Forward Forum Partners: The contents of this toolkit do not necessarily reflect the official positions of any organization, institution, or private enterprise that partnered with or participated in the Food Forward Forum in February 2019 or any of the organizations, networks, corporations, or individuals described in the text. *Brighter Green Contents Part I – Background and the Basics 03 Introduction to some key terms and concepts about food Part II – Deeper Dive: The Issue Nexus 11
    [Show full text]
  • Treatment and Taste Changes Taste Is the Number One Reason We Choose the Foods We Eat
    Treatment and Taste Changes Taste is the number one reason we choose the foods we eat. Enjoying food improves our quality of life and well-being. Unfortunately, many cancer patients have some type of temporary or permanent taste and/or smell changes. It is often hard to enjoy eating when food does not taste or smell normal. These changes can be caused by the cancer process itself, the treatment(s) associated with the cancer and/or other medical conditions. There are also many medications that are associated with taste and smell changes. Foods may taste like cardboard or metal, taste too sweet, salty, sour or bitter, or they may have no taste at all. You may even dislike favorite foods. There are certain foods that may be preferred during cancer treatment, such as food with “umami” taste. What is umami? There are four tastes that you may be familiar with: sweet, sour, salty and bitter. Umami is the fifth taste. “Umami” is a Japanese word that refers to the savory, brothy, meaty, taste and mouth feel of many foods, including some meats, seafood, fruits, vegetables and dairy products. Glutamate, an amino acid, is what gives food umami flavor. Glutamate is naturally found in many foods. The amount of umami in food is influenced by the food that you choose and the way it’s prepared. Eating foods with umami has been shown to: • Help with digestion of food • Increase salt flavor in foods without adding more salt • Increase acceptance of a new food • Improve flavor of foods • Increase amount of food eaten Increasing umami in your food General
    [Show full text]
  • Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______
    PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES ______________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by CHIH-YING LIN Dr. Fu-hung Hsieh, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES presented by Chih-ying Lin a candidate for the degree of Master Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Fu-hung Hsieh, Department of Biological Engineering & Food Science Dr. Andrew Clarke, Department of Food Science Dr. Gang Yao, Department of Biological Engineering ACKNOWLEDGEMENTS On the way to acquiring my master degree, many friends, professors, faculty and laboratory specialists gave me a thousand hands toward the completion of my academic research. First of all, I would like to thank Dr. Fu-hung Hsieh and Senior Research Specialist Harold Huff, who supported and offered me the most when conducting the experiment. I would like to thank Dr. Andrew Clarke and Dr. Gang Yao being my committee members and gave suggestion and help during my study. I would like to have a further thank to Dr. Mark Ellersieck for his statistical assistance. I am thankful and appreciate Carla Roberts and Starsha Ferguson help on editing and proofreading my thesis. I especially would like to thank my parents and friends whose encouragement and advice helped me stay the course during my two-years of graduate studies dedicated to attaining the Master of Science degree.
    [Show full text]
  • Cultivation of Flammulina Velutipes (Golden Needle Mushroom/Enokitake) on Various Agroresidues
    CULTIVATION OF FLAMMULINA VELUTIPES (GOLDEN NEEDLE MUSHROOM/ENOKITAKE) ON VARIOUS AGRORESIDUES NOORAISHAH BINTI HARITH FACULTY OF SCIENCE UNIVERSITY OF MALAYA KUALA LUMPUR 2014 CULTIVATION OF FLAMMULINA VELUTIPES (GOLDEN NEEDLE MUSHROOM/ENOKITAKE) ON VARIOUS AGRORESIDUES NOORAISHAH BINTI HARITH DISSERTATION SUBMITTED IN FULLFILLMENT OF THE REQUIREMENT FOR THE DEGREE OF MASTER OF SCIENCE INSTITUTE OF BIOLOGICAL SCIENCES FACULTY OF SCIENCE UNIVERSITY OF MALAYA KUALA LUMPUR 2014 iii ABSTRACT Sawdust and rice bran are common commercially used fruiting substrate components for the cultivation of Flammulina velutipes, or known as ‘golden needle mushroom’ in Malaysia. Due to the declining of sawdust supply, and the abundance of lignocellulosic agroresidues in Malaysia, hence, this study was carried out to investigate the possibility of using palm oil wastes; such as empty fruit bunches (EFB), palm pressed fiber (PPF), and paddy straw (PS) from rice plantation, as base carbon-sources in fruiting substrate used as either singular or in combination with different agroresidues. The percentage of rice bran (RB) and spent yeast (SY) used as the nitrogen-sources supplemented were also investigated. Mycelium growth and density, yield of mushroom and biological efficiency (BE) were the parameters determined to evaluate singular and different combination of substrates tested. For the improvement of F. velutipes inoculum addition of growth hormone used in this study consisting of β- indole acetic acid (IAA) combined with 6-benzylaminopurine (BAP) at a concentration of 0.5 mg/L each enhanced mycelial growth rate at 10.53 mm/day compared to non- supplemented malt extract agar (MEA) media (7.83 mm/day). All the agro-residues tested showed good potential to be used as fruiting substrates for the cultivation of F.
    [Show full text]
  • ANTIPASTI Crispy Rock Shrimp Tempura
    ANTIPASTI ANTIPASTI Crispy rock shrimp tempura - creamy chilli Seared sea scallops with apple butterfly pea garlic sauce, cilantro saffron cauliflower puree, puree, crispy shallot, and roasted chestnut baby green crema, tomato caprese salad and tamarind sauce MAIN SOUP Australian roasted beef with chestnut, roasted potatoes, sautéed spinach, grated salt cured egg Creamy and fresh cooked mushroom soup yolks and roselle red wine sauce with truffle oil and toast Or MAIN Oven baked salmon, sautéed spinach and black Australian roasted beef with chestnut, roasted and green olive caponata, red radishes confit potatoes, sautéed spinach, grated salt cured egg and tom yum spicy hollandaise yolks and roselle red wine sauce Or DOLCI Coffee dipped ladyfinger sponge cake, creamy Oven baked salmon, sautéed spinach and black mascarpone cheese, amaretto liquor and cocoa and green olive caponata, red radishes confit powder and tom yum spicy hollandaise DOLCI Coffee dipped ladyfinger sponge cake, creamy mascarpone cheese, amaretto liquor and cocoa powder Salami, bresaola, parma ham, fresh Pan seared sous vide octopus, wakame mozzarella, provolone, roasted peppers, seaweed, wasabi mayo, citrus pomegranate olives, and marinated vegetables served ponzu vinaigrette and mixed salad with crostini Seared scallops with apple butterfly pea Organic rocket leave, walnut, orange puree, crispy shallot, roasted chestnut segment, brie cheese, ginger balsamic crema, tomato caprese salad and tamarind dressing sauce Classic caesar salad with romaine, red dates Grilled
    [Show full text]
  • Yes, No, Maybe So List
    376376 Resources Alphabetical Yes-No-Maybe So Having trouble finding a food in any of the food lists? Search for it here alphabetically to determine whether the food in question is Paleo Approach friendly! YES. Go ahead and eat it unless NO. Don’t eat it for now. Refer MAYBE. This food might be tol- MODERATION. This food you’re allergic or have a sensitivity to The Paleo Approach for infor- erated. If you aren’t sure, leave it out is okay to eat, but there are some to it. mation on if and when it might be of your diet for now. (These foods compelling reasons to keep por- reintroduced. are not included in the recipes in this tions small. Refer to The Paleo book.) Refer to The Paleo Approach Approach for more information. for more information. Food Food YES NO MAYBE MODERATION YES NO MAYBE MODERATION abalone P arracacha P A abiu P arrowroot P abusgata P arrowroot powder P açaí P artichoke P acerola P artificial flavors P acesulfame potassium P artificial food color P ackee P arugula P acrylamide P asafetida (check ingredients) P adzuki beans P ashwagandha P African moringa P asparagus P agar agar P aspartame P agave P Atlantic croaker P agave nectar P autolyzed protein P agave worm P avocado P alcohol P avocado oil P allspice P babaco P almonds P B bacon P amanatsu P baking soda P amaranth P balm P amaranth greens P balsamic vinegar P ambarella P bamboo shoot P anchovy P bamboo worm P anchovy paste (check ingredients) P banana P anemone P barcheek goby P anise seed P barley P annatto seed P barley malt P ant P barley malt syrup P antelope
    [Show full text]
  • No. 752/2014 Replacing Annex I to Regulation
    Official Journal L 208 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 57 English edition Legislation 15 July 2014 Contents II Non-legislative acts REGULATIONS ★ Commission Regulation (EU) No 752/2014 of 24 June 2014 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (1) ...................................... 1 (1) Text with EEA relevance Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 15.7.2014 EN Official Journal of the European Union L 208/1 II (Non-legislative acts) REGULATIONS COMMISSION REGULATION (EU) No 752/2014 of 24 June 2014 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (Text with EEA relevance) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (1), and in particular Article 4 thereof, Whereas: (1) The products of plant and animal origin to which the maximum residue levels of pesticides (‘MRLs’) set by Regu­ lation (EC) No 396/2005 apply, subject to the provisions of that Regulation, are listed in Annex I to that Regu­ lation. (1) Additional information should be provided by Annex I to that Regulation as regards the products concerned, in particular as regards the synonyms used to indicate the products and the scientific names of the species to which the products belong.
    [Show full text]
  • Detailed Information Wasabi Licked Mushroom Product Photo・Allergen
    product information sheet Product registered on 30th Mar.2021 ■Detailed information Item name Wasabi licked mushroom Offer season Year-round Best before date 360dates (Content expiration date) Net content 160g Retail reference price in 460Japanese yen (ex. tax) Japan(before-tax) Quantity per case 24pcs Minimum number of 最小1 carton Storage temperature Room temperature orders carton size Width(cm)×Depth(cm)×Height(cm) weight(kg) W27cm× D39.5cm× H10cm 7.6kg Means of Dry container transportation Ingredients Processed food Enokitake (produced in Nagano Prefecture), soy sauce, wasabi stem (produced in Nagano Prefecture), sugar / glucose-fructose liquid sugar / seasonings (amino acids, etc.), thickening polysaccharides, acidulants, spices, fragrances, (Including some wheat and soybeans) Certification Exporter Export experience Hong Kong：(Continual base) (including under challenge) Singapore：(Continual base) Thailand：(Continual base) USA：(Spot base) Taiwan：(Spot base) France：(Spot base) Local distributor Selling point The feature is moderate spiciness No artificial colors or preservatives are used. Expected use Professional(high-end) Description Enokitake mushrooms and wasabi stalks from Nagano prefecture. You can enjoy it deliciously just eat it with white rice. Promotion video Remarks ■ Product photo・Allergen advice Allergen labelling Wheat、Soy beans May contain traces of ■ Information of seller Company name Konohanaya(Miyagishoten) Product registered 30th Mar.2021 Company location 355 Naka, Chikuma-city, Nagano message At Konohanaya, we use Japanese vegetables, mainly vegetables from Nagano prefecture, such as traditional Shinshu vegetables. We manufacture pickles and tsukudani with a natural taste without using preservatives or coloring agents. By inheriting traditional food culture and creating new food culture, we aim to be a company that truly enriches the hearts of our customers.
    [Show full text]
  • Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications
    Journal of Fungi Review Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications Harsh Kumar 1 , Kanchan Bhardwaj 2 , Ruchi Sharma 1 , Eugenie Nepovimova 3, Natália Cruz-Martins 4,5,6 , Daljeet Singh Dhanjal 7 , Reena Singh 7, Chirag Chopra 7, Rachna Verma 2 , Kamel A. Abd-Elsalam 8 , Ashwani Tapwal 9 , Kamil Musilek 3 , Dinesh Kumar 1,* and Kamil Kuˇca 3,10,* 1 School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; [email protected] (H.K.); [email protected] (R.S.) 2 School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; [email protected] (K.B.); [email protected] (R.V.) 3 Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; [email protected] (E.N.); [email protected] (K.M.) 4 Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal; [email protected] 5 Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal 6 Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal 7 School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; [email protected] (D.S.D.); [email protected] (R.S.); [email protected] (C.C.) 8 Citation: Kumar, H.; Bhardwaj, K.; Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt; [email protected] Sharma, R.; Nepovimova, E.; 9 Forest Protection Division, Himalayan Forest Research Institute, Shimla 171013, India; Cruz-Martins, N.; Dhanjal, D.S.; [email protected] Singh, R.; Chopra, C.; Verma, R.; 10 Biomedical Research Center, University Hospital Hradec Kralove, 50005 Hradec Kralove, Czech Republic Abd-Elsalam, K.A.; et al.
    [Show full text]
  • Dine-In Menu
    Tapas Bar & Restaurant Menu For your safety, we recycle each menu after every use Soups Bread & Rice Mushroom Leek Soup - Sweet potato wakame noodles, Enokitake mushrooms, carrots & soft tofu in our mushroom & ginger broth (VG)- 7 Naan (V) - 3.50 Tom Yum Goong – Prawns, mushrooms, & tomatoes in a hot and sour Pappadam (VG, GF) - 3 lemongrass broth (GF) - 8 Jasmine rice (VG, GF) - 3 Noodles Mia’s Signature Tapas Warm ramen noodles in a savory shiitake mushroom, daikon and Sautéed Brussels sprouts* with miso glazed (V, GF) -7 *** ginger broth (VG) – 6 Sweet potatoes julienne fries with togarashi pepper and truffle oil (VG) – 6.50 Tamarind Chicken Wings tossed in a sweet and spicy tamarind red curry sauce - 9 Warm Soba noodles in a savory shiitake mushroom, Lotus root fritters with tamarind chili sauce (VG, GF) – 8 daikon and ginger broth Dahl* - Northern style Indian chana dahl with spinach (V, GF) – 8.00 *** (VG) – 6 Alaskan crabmeat & shrimp wontons in a shitake mushroom and ginger broth – 8 Crispy baby pork shanks, sweet soy & five-spice sauce – 10 Braised pork belly in a savory ginger and star anise soy sauce with fried bun– 12 Rolls & Buns Calamari, seasoned, lightly fried, Sriracha sauce & crispy shallots – 12 Prawns in southern Indian Kerala curry (GF) – 10 Roast duck puff pastry Thai Baby Wings with sticky rice served with a tamarind chili sauce - 10 samosa, with tamarind-mango sauce and house mango chutney – 9 Homemade Vegetable From the Grill Spring Rolls with Fresh Pineapple Plum sauce and Tamarind chili House made Thai sausage
    [Show full text]
  • 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"
    [Show full text]