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L J K C F I O B E H N a D 11階 催会場 〈即売〉 ■2月25日（火） → 3月3日（月）：7日間 ※連日午後8時まで開催。ただし3月1日（土）は午後8時30分まで、最終日は午後6時閉場。 化粧室 55 温泉市場 お食事処 ＜生ばふんうにいくら丼＞ Edy ※イートインは各日10時30分オープン、 お休み処 ラストオーダーは閉場の30分前、 チャージ機 総合受付 最終日は午後5時ラストオーダー。 56 25 上和田有機米 《 1 実演 19 37 生産組合 43 小林金物 5 興洋ﾌﾘｰｽﾞ お 鳴海屋 菓秀苑 森長 ＜遠藤五一さんの 小豆島お肉の山下 ＜あごだしめんたい＞ こしひかり＞ 食 ＜藁焼きトロかつお ＜半熟生カステラ＞ ＜銀シャリ羽釜＞ 事 ＜くるくる煮豚＞ のタタキ＞ 処》 20 実演 24 38 エ Ａ D ﾓﾂﾎﾙﾓﾝ奈良屋 G M 2 実演 角煮家こじま ＜煮込みホルモン 築 レ 4 秋津野直売所きてら 42 鶴太屋 ＜角煮まん＞ 久慈ﾌｧｰﾑ 地 前田海産 ＜南高梅ジュース 39 肉の小林 ＜煮込み ベ ＜鳥取のハワイ名物・ ＜辛子明太子＞ ー ＜山形牛さくらんぼ漬＞ ハンバーグ＞ 鳥 父ちゃんコロッケ＞ 23 21 新世 藤 あき津゛ ＜白菜きむち＞ 41 三谷牧場 分 40三陸海鮮料理 タ ＜金の ー 3 河久 ＜めんたいこ＞ 22 今村芳翠園本舗 中村家 ＜特製 ヨーグルト＞ 親子丼＞ ＜真ふぐからあげ＞ ＜一休ロール＞ ＜海宝漬＞ 6 実演 13 12 26 実演 30 48 ヤマキ醸造 おやきや 佃の佃煮 すし幸 みさきまぐろ倶楽 44 杉清 ・豆庵 総本家 ＜昆布〆 ＜とろまん＞ ＜能登がき＞ 刺身＞ 美味料理研究所 ＜豆乳レアチーズ＞ ＜さつまあげ＞ ＜門前おやき＞ 27 ぷりんやさん 57 11 土佐鮮活処 ＜奥沢ぷりん＞ B 吉雪 そのまんま E H N ＜小千谷ふるさとそば＞ ＜ばんのうわりした＞ 7 実演 45 47 虎ノ門市場 2927 川越開運堂 富士見堂 サンエイ 荒忠商店 おすすめコ－ナー 10 ＜干し芋＞ 28 阿部牛肉加工 ＜てこね寿司＞ ＜厚焼き煎餅＞ ＜ふぐの子糠漬＞ ﾃﾞﾘｶﾃｯｾﾝ ＜道産牛すじ煮込みカレー＞ ﾊﾝｽﾎｰﾙﾍﾞｯｸ ＤＭｾﾝﾄﾗﾙｷｯﾁﾝ にしきや すや亀 46 8 9 ひだ千利庵 富久屋 ＜牛たんカレー＞ ＜五穀みそおこげ＞ ＜赤かぶら長熟漬＞ ＜ローストビーフ＞ ＜フライッシュケーゼ ＜いちご大福＞ ニーハオ ＜羽根付き餃子＞ 加賀守岡屋 ＜焼きいなり＞ 純系名古屋コーチン工房 ＜名古屋コーチン薫製＞ 14 実演 18 31 36 49 54 温泉市場 ミルク工房 丸加水産 江戸一 吹田商店 ｵﾎｰﾂｸ・ ＜紅鮭荒塩造り 切身＞ ＜ジャージーミルクピス＞ 市場めし 兆 ＫＩＺＡＳＨＩ ＜銀だら味噌漬＞ ＜いかあられ＞ ＜梅昆布＞ ﾃﾛﾜｰﾙの店 大和蒲鉾 ＜兆弁当（海鮮弁当）＞ ＜大和 浜千鳥＞ C ＜蒸しかぼちゃ＞ 32 誉食品 F 50 鳥藤 I ハマスイ O 15 実演 ＜手羽先 ＜ふかうら真鯛の ＜するめ数の子松前漬 35 辛み焼き＞ ごまだれ丼の素> 肴や一蓮 蔵 17 53 枕崎市漁業協同組合 北海道海産 ＜かにじゅうまい＞ 51 近江屋牛肉店 ＜枕崎かつおユッケ＞ 東水フーズ スイート 33 ＜ボイル ＜上州麦豚の がんじゅう オーケストラ 函館カール・レイモ ずわいがに姿＞ やきぶた＞ ＜紅豚ロースの味噌漬＞ 16 ン ＜秋田県産 ＜ベーコン＞ ＜山わさび漬 クレープ工房 ぎばさ＞ ＜スイートポテト＞ たらこ＞ 52 イベント ＜ブラック＆ホワイト 34 トンデンファーム 築地田中商店 ミルクレープ＞ ＜鹿児島県産 ＆ ＜骨つきソーセージ＞ ＜銀だら粕漬＞ うなぎ蒲焼＞ 日替わり 即売会 ○2月25日（火）10時～ 【番組公開収録（桂米助＆橋本志穂）】 Ｊ ○2月26日（水）10時～ 【船上ボイルズワイガニ即売会】 紳士服イージーメード ○2月28日（金）11時・14時 DOWN UP 【日本一の米農家 遠藤五一氏トーク ２着セール ショー】 DOWN UP Ｋ ○3月2日（日）11時・14時・16時 エ ス カ レ ー タ ー 【虎ノ門市場おすすめ マグロ即売会】 ○3月3日（月）10時～ UP DOWN 髙島屋特選 UP DOWN ひな人形＆五月人形陳列即売会 L Tokyo Television Toranomon-Ichiba Program, Happy Meal Travelog at Shinjuku Takashimaya Feb.25 Thu → Mar.3 Mon. ※Close 18:00 0n the final day 阿部牛肉加工 加賀守岡屋 大和蒲鉾 57 ＜道産牛のローストビーフ＞ ＜焼きいなり＞ ＜大和 浜千鳥＞ ●2月25日（火）10時～ 【番組公開収録（桂米助＆橋本志穂）】 にしきや 純系名古屋コーチン工房 ハマスイ ＜極上牛タンカレー＞ ＜名古屋コーチン薫製＞ ＜ふかうら真鯛のごまだれ丼＞ イベント＆日替わり即売会 ●2月26日（水）10時～ 《お食事処》築地 鳥藤分店 ＜特製 親子丼＞ ニーハオ ミルク工房 そら 枕崎市漁業協同組合 がんじゅう 56 ＜羽根付き餃子＞ ＜ジャージーミルクピス＞ ＜枕崎かつおユッケ＞ ＜紅豚ロースの味噌漬＞ 【ボイルズワイガニ（冷凍）即売会】 ※100点限り ●2月27日（木）10時30分～ 【ｲｰﾄｲﾝ限定販売（東京しゃも鶏すきやき定食）】 ※50食限り ●2月28日（金）11時・14時 【日本一の米農家 遠藤五一氏トークショー】 43 42 41 48 47 54 53 ●3月１日（土）10時30分～ 東水フーズ 【イートイン限定販売（北海道スペシャル丼）】 小林金物 久慈ファーム 三谷牧場 ヤマキ醸造 富士見堂 吹田商店 ＜秋田県産ぎばさ＞ ＜銀しゃり羽釜＞ ＜佐助豚 煮込み ＜金のヨーグルト＞ ＜豆ひめ ＜厚焼き煎餅＞ ＜梅昆布＞ ＜鹿児島県産うなぎ蒲焼＞ ※50食限り ハンバーグ＞ 豆乳レアチーズ＞ ●3月2日（日）11時・14時・16時 【マグロ即売会（冷凍）】 37 38 39 40 49 51 52 ●3月3日（月）10時～ 44 45 46 55 上和田 江戸一 【新巻鮭（冷凍）即売会】※400点限り モツホルモン 三陸海鮮料理 ＜いかあられ＞ 《 有機米 肉の小林 築地田中商店 奈良屋 ＜山形牛 美味料理研究所 富久屋 近江屋牛肉店 中村家 ＜銀だらの粕漬＞ お 生産組合 ＜頑固オヤジの 川越開運堂 ＜プレミアム ＜上州麦豚のやきぶた＞ ＜ さくらんぼ漬＞ ＜彩海＞ ぷりんやさん ＜遠藤五一さんの 煮込みホルモン(赤)＞ ＜干し芋＞ 50 食 ＜奥沢ぷりん＞ いちご大福＞ 生 こしひかり＞ ば 事 築地 鳥藤 ふ 処 ＜手羽先辛み焼き＞ ん う 》 に 温 い く 泉 ら 市 丼＞ 場 25 24 23 22 30 29 36 35 秋津野直売所 きてら 今村 デリカテッセン 丸加水産 杉清 ＜厚切り銀だら 北海道海産 菓秀苑 森長 ＜俺ん家ジュース 南高梅＞ 新世 ＜半熟生カステラ ＜甕仕込 芳翠園 ＜揚げ薩摩揚げセット＞ ハンス・ホールベック 味噌漬＞ ＜ボイルずわいがに姿＞ ＜フライッシュケーゼ＞ （Wチーズ）＞ 白菜きむち＞ 本舗 ＜メロかま昆布 ＜一休ロール＞ 醤油漬＞ 26 実演 27 28 31 32 33 34 19 20 実演 21 土佐鮮活処 函館 トンデン みさきまぐろ dmセントラルキッチン 温泉市場 誉食品 鳴海屋 角煮家こじま あき津゛ そのまんま ＜漬け込み仕立ての ＜元祖たらこキムチ ＜つたばあちゃんの カール・ ファーム ＜さけの明太漬け＞ ＜角煮まん＞ ＜めんたいこ＞ 倶楽部 ＜土佐の ＜骨つき ＜とろまん＞ ローストビーフ＞ 登別たらこ地獄漬＞ するめ数の子松前漬＞ レイモン ばんのうわりした＞ ＜レイモンブルスト＞ ソーセージ＞ 5 4 3 12 11 10 9 18 17 お休み処 すし幸 吉雪 ＜ 昆布じめ刺身 ＜小千谷 オホーツク・ スイートオーケストラ Resting カジキ＞ ふるさとそば＞ ひだ 興洋フリーズ 前田海産 荒忠商店 テロワールの店 ＜スイートポテト＞ ＜高知産 藁焼き ＜ゆき･やさい 蒸しかぼちゃ＞ place ＜辛子明太子金印＞ ＜ふぐ糠漬スライス＞ 千利庵 トロかつおタタキ＞ ＜ゆき･やさい 冷凍マッシュポテト＞ ＜ふぐ粕漬スライス＞ ＜赤かぶら 13 長熟漬＞ 佃の佃煮 ＜花くるみ佃煮＞ カジキ＞ ＜高知産 藁焼き ＜ゆき･やさい 冷凍かぼちゃ＞ ＜辛子明太子金印＞ ＜ふぐ糠漬スライス＞ 千利庵 ロかつおタタキ＞ ＜ゆき･やさい 冷凍マッシュポテト＞ 13 ＜ふぐ粕漬スライス＞ ＜赤かぶら 河久 ご案内 長熟漬＞ カウンター 佃の佃煮 ＜花くるみ佃煮＞ 河久 ＜真ふぐ 1 実演 2 実演 からあげ＞ 7 実演 8 14 実演 15 実演 16 ＜真ふぐ 6 実演 総合受付 小豆島 鶴太屋 サンエイ すや亀 市場めし クレープ工房 ＜鳥取のハワイ名物・ おやきや総本家 ＜てこね寿司 肴や一蓮 蔵 ＜五穀 ＜ブラック＆ホワイト お肉の山下 父ちゃんコロッケ＞ ＜門前おやき 野沢菜＞ 「たれ漬かつお」 兆 ＫＩＺＡＳＨＩ ＜かにしゅうまい＞ みそおこげ＞ ミルクレープ＞ 1 実演 2 実演 からあげ＞ 7 ＜手造りくるくる煮豚＞ 実演 お試しセット＞ 8＜兆弁当＞ 14 実演 15 実演 16 実演 総合受付 6 紳士服イージーメード 小豆島 鶴太屋 サンエイ 市場めし ＜鳥取のハワイ名物・ ＜てこね寿司 すや亀 クレープ工房 おやきや総本家 ＜五穀 肴や一蓮 蔵 ＜ブラック＆ホワイト Information お肉の山下 父ちゃんコロッケ＞ ＜門前おやき＞ 「たれ漬かつお」 兆 ＫＩＺＡＳＨＩ ＜かにしゅうまい＞ 2着セール みそおこげ＞ ミルクレープ＞ Counter ＜手造りくるくる煮豚＞ お試しセット＞ ＜兆弁当＞ Demonstration1 21 Akizu 43 Kobayashi Kanamono (Kobayashi ironware store) Shodo-shima Onikuno Yamashita (Yamashita Meat Shop) <Mentaiko (seasoned cod roe)> <Ginshari hagama (white rice hagama)> <Kurukuru nibuta (round simmered and grilled pork) 22 Imamura Hosuien Honpo 44 Bimi Ryori Kenkyujo Purinya-san Demonstration2 <Ikkyu Roll> <Okuzawa pudding> Tsuruta-ya 45 <Tottori Hawaiian specialty, To-chan's (pop's) croquette> 23 Shinsei Kawagoe Kaiundo <Hakusai Kimuchi (kimchi made with Chinese cabbage)> <Hoshiimo (dried sweet potato)> Kawakyu3 24 46 < Mafugu karaage (fried globefish)> Akizuno Chokubaisho (direct sales store) Kitera Fukuya <Nanko-ume (Japanese apricot) juice> <Ichigo daifuku (rice cake stuffed with strawberries)> Maeda4 Kaisan 25 47 <Karashimentaiko> Kashuen Moricho Fujimi-do <Han-jukusei-castella (soft boiled raw sponge cake)> <Atsuyaki-senbei (thick rice cracker)> Koyo5 Freeze 26 48 <Warayaki toro katsuo no tataki Demonstration Yamaki Jozo (Yamaki Brewage), Mamean (straw baked marbled tuna lightly roasted bonito)> Misaki Maguro Club<Toroman> <Tonyu (soy milk) rare cheese> 27 Tosa Ikiikidokoro Sonomanma 49 Edo-ichi Demonstration6 Oyakiya Sohonke <Banno Warishita (all-purpose warishita sauce)> <Ika-arare (squid cubic rice cracker)> <Monzen oyaki> 28 DM Central Kitchen 50 Torito <Roast beef> <Tebasaki karamiyaki (spicy grilled wing tip)> Demonstration7 SAN-EI 29 Delicatessen 51 Ohmi-ya Gyuniku-ten (Ohmi-ya Beef Store) <Tekone zushi> Hans-hohlweck <Fleischkaese> <Jyoshu Mugibuta no yakibuta (roast pork)> Suyakame8 30 Sugisei 52 Tsukiji Tanaka Shoten <Gokoku miso okoge (five grain, miso burnt rice)> <Satsuma-age (fried sweet potato)> <Gindara Kasuzuke (Japanese bluefish preserved in sake cake)> Hida9 Senri-an 31 Onsen Ichiba 53 Tosui Foods <Aka kabura chojuku-zuke (whole pickled red turnip)> <Benizake arashio tsukuri kirimi (red salmon coarse salted fillet)> <Gibasa (seaweed) made in Akita Prefecture> <Unagi kabayaki (broiled eel) made in Kagoshima Prefecture> 10 Arachu Shoten 32 Homare Shokuhin <Fugunoko nuka zuke (pickled globefish ovary)> <Surume-kazunoko (dried cuttlefish and herring egg) Matsumae-zuke> 54 Suita Shoten <Ume-konbu (Japanese plum kelp)> 11 Yoshiyuki 33 Hakodate Carl Raymon <Ojiya furusato-soba (Ojiya hometown soba)> <Bacon> 55 Oshokuji-dokoro (restaurant) <Nama bafun uni ikura don 12 Sushiko 34 Toden Farm (raw horse-dung sea urchin salmon roe bowl) > <Konbujime sashimi (sashimi pressed with kelp)> <Honetsuki sausage (bone-in sausage)> 56 Oshokuji-dokoro (restaurant) 13 Tsukuda no Tsukudani (food boiled down in soy) 35 Hokkaido-Kaisan (Hokkaido Seafood) Tsukiji Tiroto Bunten (branch store) <Noto gaki (Noto oyster)> <Boiled zuwaigani sugata (whole boiled snow crab)> <Special Oyakodon (a bowl of rice topped with chicken and eggs> 14 Demonstration 36 Maruka Suisan (Maruka Fishery) 57 Toranomon Ichiba (Toranomon Market)Recommendations Shijyo Meshi Cho KIZASHI <Gindara misozuke (Japanese bluefish preserved in miso)> ・Abe Gyuniku Kako (Abe beef processing) <Cho Bento (box lunch) (seafood lunch)> 37 Kamiwada Yukimai Seisan Kumiai <Dousan gyusuji nikomi curry (Hokkaido beef tendon stewed curry> ・Nishikiya 15 Demonstration (Kamiwada Organic Rice Growers' Association) <Gyutan curry (ox tongue curry)> Sakanaya Ichiren Kura<Kani Jyumai (crab shumai)> <Endo Goichi-san no Koshihikari (Mr. Endo Goichi's Koshihikari)> ・Ni Hao 16 Crepe Kobo (Factory) 38 Motsu horumon Nara-ya <Hanetsuki gyoza (winged dumpling)> <Black & White Milles Crepe> ・Kaga Morioka-ya <Stewed horumon (pig innards)> <Yaki-inari (toasted inari)> 17 Sweet Orchestra 39 Niku no Kobayashi (Kobayashi's Meat) ・Junkei Nagoya Cochin Kobo <Sweet potato> <Yamagata gyu sakuranbozuke <Nagoya Cochin kunsei (smoke-dried)> (Yamagata beef preserved in sakuranbo (cherry))> ・Milk-Kobo 18 Okhotsk Terroir <Jersey Milkpis> <Steamed pumpkin> 40 Sannriku Kaisen Ryori Nakamura-ya ・Yamato Kamaboko (Sanriku Seafood Nakamura-ya) <Kaiho-zuke> <Yamato Hamachidori> 19 NARUMIYA ・Hamasui <Agodashi mentai (agodashi seasoned cod roe)> 41 Mitani Bokujyo (Mitani Stock Farm) <Fukaura madai no gomadaredon no moto <Kin no Yogurt (Golden Yogurt)> (Fukaura sea bream sesame sauce bowl filling)> 20 Demonstration ・Makurazaki Shi Gyogyo Kyodo Kumiai (Fisheries Cooperatives) Kakuni-ya Kojima 42 Kuji Farm <Makurazaki katsuo yukke (bonito yukhoe> <Kakuni-man (pork steamed bun)> <Nikomi-hamburger (boiled hamburger)> ・Ganju <Beni buta ro-su no misozuke (red pork loin preserved in miso)> 裏面には売場図面がございます。お品選びにご利用ください。※記載の記号は裏面地図の場所を示しています。 ■2月25日（火）→3月3日（月）：7日間 ■11階 催会場 ※連日午後8時まで開催。 ただし3月1日（土）は午後8時30分まで、最終日は午後6時閉場。 市場めし 兆 ＫＩＺＡＳＨＩ【兆弁当（海鮮弁当）】 。。。。。。。。 Ｃ－14 実演 おやきや総本家 【門前おやき】 。。。。。。。。 Ｂ－ 6 実演 肴や一蓮 蔵【かにじゅうまい】 。。。。。。。。 Ｃ－15 実演 サンエイ 【てこね寿司】 。。。。。。。。 Ｂ－ 7 実演 クレープ工房【ブラック＆ホワイトミルクレープ】 。。。。。。。。 Ｃ－16 すや亀 【五穀みそおこげ】 。。。。。。。。 Ｂ－ 8 スイートオーケストラ【スイートポテト】 。。。。。。。。 Ｃ－17 ひだ千利庵 【赤かぶら長熟漬】 。。。。。。。。 Ｂ－ 9 オホーツク・テロワールの店【蒸しかぼちゃ】 。。。。。。。。 Ｃ－18 荒忠商店 【ふぐの子糠漬】 。。。。。。。。 Ｂ－10 温泉市場【紅鮭荒塩造り 切身】 。。。。。。。。 Ｆ－31 吉雪 【小千谷ふるさとそば】 。。。。。。。。 Ｂ－11 誉食品【するめ数の子松前漬】 。。。。。。。。 Ｆ－32 すし幸【昆布〆刺身】 。。。。。。。。 Ｂ－12 函館カール・レイモン【ベーコン】 。。。。。。。。 Ｆ－33 佃の佃煮【能登がき】 。。。。。。。。 Ｂ－13 トンデンファーム【骨付きソーセージ】 。。。。。。。。 Ｆ－34 北海道海産【ボイルずわいがに姿＆山わさび漬たらこ】 。。。。。。。。 Ｆ－35 丸加水産【銀だら味噌漬】 。。。。。。。。 Ｆ－36 今村芳翠園本舗 【一休ロール】 。。。。。。。。 Ｄ－22 新世 【白菜きむち】 。。。。。。。。 Ｄ－23 上和田有機米生産組合【遠藤五一さんのこしひかり】 。。。。。。。。 Ｇ－37 秋津野直売所きてら 【南高梅ジュース】 。。。。。。。。 Ｄ－24
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    to Kanazawa In this issue to JoetsuJCT Toyoda-Iiyama I.C P.12 Nakano City Shinsyu-Nakano I.C P.14 Yudanaka Station Shinsyu-Nakano P.04 P.10 Station Nagano Yamanouchi Town Nagano City Obuse Town Snow Monkey Obuse Dentetsu Station Line Obuse P.A P.08 Suzaka Station Takayama Vill Nagano Zenkoji Temple Station P.06 Nagano I.C Expressway Suzaka City Nagano Expressway Joshinetsu Koshoku J.C.T Nagano Prefecture Nagano City Suzaka City Greetings from Northern 1Zenkoji × Soba× Oyaki p04 2 What´s Misosuki Don ? p06 Nagano! Come take a JoshinetsuExpressway Shinshu Matsumoto Airport Mathumoto I.C JR Hokuriku Shinkansen to Tokyo journey of 24 stations ! 02 Enjoy a scenic train ride through the 03 Nagano Hongo Kirihara Kamijyo Hino Kita-suzaka Entoku Nakano-Matsukawa Fuzokuchugakumae Murayama Shiyakushomae Shinano-Yoshida Suzaka Sakurasawa Shinsyu-Nakano Shinano-Takehara Gondo Obuse Zenkojishita Asahi Tsusumi Yomase Yudanaka Yanagihara Nagano countryside on the Nagano Dentetsu line. Nicknamed “Nagaden”, min 2 min 2 min 2 min 2 min 2 min 2 min 3 min 2 min 2 min 3 min 2 min 3 min 4 min 4 min 2 min 4 min 3 min 4 min 3 min 4 min 2 min 2 min 3 the train has linked Nagano City with Suzaka, Obuse, Nakano and Yamanouchi since it opened in 10- June, 1922. Local trains provide min 2 min 2 min 3 min 2 min 3 min 8 min 6 min 9 12min Limited B express leisurely service to all 24 stations min 2 14min min 6 min 9 12min along the way, while the express trains Limited A express such as the “Snow Monkey” reaches Takayama Village Obuse Town 【About express train 】 Yudanaka from Nagano Station in as quickly as 44 minutes.
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  • Food Byways: the Sugar Road by Masami Ishii
    Vol. 27 No. 3 October 2013 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food SPOTLIGHT JAPAN: JAPANESE STYLE: Ohagi and Botamochi 5 MORE ABOUT JAPANESE COOKING 6 Japan’s Evolving Train Stations 4 DELECTABLE JOURNEYS: Nagano Oyaki 5 KIKKOMAN TODAY 8 THE JAPANESE TABLE Food Byways: The Sugar Road by Masami Ishii This third installment of our current Feature series traces Japan’s historical trade routes by which various foods were originally conveyed around the country. This time we look at how sugar came to make its way throughout Japan. Food Byways: The Sugar Road From Medicine to Sweets to be imported annually, and it was eventually According to a record of goods brought to Japan from disseminated throughout the towns of Hakata China by the scholar-priest Ganjin (Ch. Jianzhen; and Kokura in what is known today as Fukuoka 688–763), founder of Toshodaiji Temple in Nara, Prefecture in northern Kyushu island. As sugar cane sugar is thought to have been brought here in made its way into various regions, different ways the eighth century. Sugar was considered exceedingly of using it evolved. Reflecting this history, in the precious at that time, and until the thirteenth 1980s the Nagasaki Kaido highway connecting the century it was used solely as an ingredient in the cities of Nagasaki and Kokura was dubbed “the practice of traditional Chinese medicine. Sugar Road.” In Japan, the primary sweeteners had been After Japan adopted its national seclusion laws maltose syrup made from glutinous rice and malt, in the early seventeenth century, cutting off trade and a sweet boiled-down syrup called amazura made and contact with much of the world, Nagasaki from a Japanese ivy root.
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  • Appetizers (Tempura)
    Appetizers from the kitchen Appetizers from the sushi bar Appetizers (Tempura) Entrees ( served with miso soup and rice ) 1 Edamame $3.95 1 Sashimi Sampler $14.45 1 Shrimp Tempura $7.45 3 Avocado Tempura $5.25 Steamed Japanese green bean Chefs choice of 9 kinds of seasonal raw fish Crispy battered shrimp and vegetables Crispy battered avocado with honey 1 Bibimbab $11.95 s Bulgogi $16.95 Beef, vegetables, rice and egg with spicy sauce Marinated sliced beef sirloin pan fried with vegetables 2 Agedashi Tofu $5.45 2 Sushi Sampler $8.25 2 Vegetable Tempura $5.95 Crispy fried tofu served in flavorful broth Chefs choice of 4 pieces of sushi Crispy battered vegetables 2 Hot Stone Bowl Bibimbab $13.95 Bibimbab in a hot stone bowl 6 Seafood Soondubu $10.95 Soft tofu with assorted seafood in spicy soup 3 Ebi Shumai $5.25 3 Tuna Tataki $9.45 Steamed shrimp dumplings Lightly seared tuna with chefs special sauce Soup 3 Hot Stone Spicy Seafood Bibimbab $14.95 Marinated seafood in a hot stone bowl bibimbab 1 Oyaki Pa Jeon $13.95 Pancake with scallion, seafood and julienned green 4 Gyoza $6.45 4 Salmon Tataki $8.45 1 MisoSoup Somen Noodles Soup $7.95 $2.45 3 pepper Classic pan fried beef dumplings (homemade) Lightly seared salmon with chefs special sauce Soybean soup Chicken and enoki mushroom in chicken broth 4 Kalbi $19.95 Beef short rib marinated in special sauce s Yasai Croquette $5.45 s Beef Tataki $9.45 2 GyozaSoup $8.95 4 Spicy SeafoodSoup $9.25 Crispy fried potato with vegetable Lightly seared beef with chefs special sauce Beef dumplings in vegetable
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  • With Special Reference to the Ornamental Prefix O
    COVERlNG AND COVERED FORMS OF WOMEN'S LANGUAGE IN JAPANESEf With Special Reference to the Ornamental Prefix o- By TAKASHI KAMEI* Preliminary Remarks In connection with human behaviour, differences in sex between male and female assume multifarious phases in social and cultural terms ; and this' applies to the case of language as well. However, this does not imply that differences in the language of men and women are necessarily of direct import or relevance to the society in which the phenomena can be seen. In this sense women's language can be divided into two categories (however the demarcation between the two groups, such as it may be, can be extremely fluid in borderline cases) : 1) The female style outside the context of the position (status) of women in society, i.e., their style, so to speak, in terms of physiognomy (women's voices being often suited to sing in alto or soprano, imparting to their ex- pressions particular female overtones). 2) The special expressions (usages)-whether they belong to phonology, mor- phology, syntax or vocabulary-which correlate directly, if tacitly, with position of women, relative to men, in the society. This paper chiefly deals wrth the latter m terms of lexicography, in reference to Ja panese. I There may exist no such thing as an objective reality per se which can be absolutely independent of human understanding ; however, Ieaving to the domain of epistemology the matter of whether it will be possible for any research worker to educe data (as they pre- sumably exist) in a form completely free from any interpretation, I hope I may be allowed to quote the following research policy from the writing of the distinguished anthropologist, Clyde Kluckhohn : "In social science it is of crucial importance that fact and inference should always be as clearly distinguished as possible.
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  • Title Pre-Marketing Strategy for Developing New Dishes Sub Title
    Title Pre-marketing strategy for developing new dishes Sub Title Author 張, 櫂亮(Chang, Chao Liang (Louis)) 前野, 隆司(Maeno, Takashi) Publisher 慶應義塾大学大学院システムデザイン・マネジメント研究科 Publication year 2018 Jtitle Abstract Notes 修士学位論文. 2018年度システムデザイン・マネジメント学 第304号 Genre Thesis or Dissertation URL https://koara.lib.keio.ac.jp/xoonips/modules/xoonips/detail.php?koara_id=K040002001-0000201 8-0003 慶應義塾大学学術情報リポジトリ(KOARA)に掲載されているコンテンツの著作権は、それぞれの著作者、学会または出版社/発行者に帰属し、その権利は著作権法によって 保護されています。引用にあたっては、著作権法を遵守してご利用ください。 The copyrights of content available on the KeiO Associated Repository of Academic resources (KOARA) belong to the respective authors, academic societies, or publishers/issuers, and these rights are protected by the Japanese Copyright Act. When quoting the content, please follow the Japanese copyright act. Powered by TCPDF (www.tcpdf.org) Master’s Dissertation 2018 Pre-Marketing Strategy for Developing New Dishes Chao Liang (Louis) Chang Student ID Number: 81634545 Supervisor: Professor Takashi Maeno September 2018 Graduate School of System Design and Management Keio University Major in System Design and Management SUMMARY OF MASTER’S DISSERTATION Student Identification 81634545 Name Chao Liang (Louis) Chang Number Title Pre-Marketing Strategy for Developing New Dishes Abstract With the rise of social media, more local businesses, such as restaurants, create their online communication platforms to not only maintain their relationship with existing customers but also to reach out to a greater base of potential customers. Establishing their own pre-marketing strategy and pre-launching their restaurants to create a buzz would help survive through the crucial start-up phase. However, for a start-up restaurant, even an unconventional one such as fusion food restaurant (fusion food is a combination of at least 2 different types of existing conventional food cuisines), it would be a great challenge to define its market place.
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  • Japan's Tasty Secrets
    Japan's tasty secrets Local food that satisfies the world's most demanding eaters Think you've already tried the best that Japan has to offer? It appreciation of Japanese ingredients and their applications. might be time to think again. And one or two delicacies may strike you as extreme cuisine: enjoyable only by those whose palate is completely attuned to Japan is packed with delicious dishes. All over the country the full range of tastes and textures found in Japan, surely the people are constantly cooking up new ways to satisfy a nation's world's most diverse culinary culture. hunger for culinary perfection. Hundreds of gourmet treats come and go, some starting out as a local favorite and then That easy-to-extreme diversity is evident even in our initial sweeping the land. Occasionally a food fad will last, or maybe selection of local cuisines loved all over Japan—but you the nation grows to love a local delicacy over a period of years. probably won't have to read long before something gets your The greatest success stories are rewarded with a place in the mouth watering. Our second selection focuses on food that nation's heart. has won a loyal local following in the region where it originated. Here, too, you will find many dishes that can be— While various dishes are popular for showcasing local ingredi- or already are—cherished across regional or national boundar- ents, many others succeed for the most basic reason of all: they ies. And even if occasionally you catch yourself thinking, "I'm taste great! And once a local food becomes established at the not sure I could eat that," remind yourself that each dish is a national level, it's made it.
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  • Download PDF Version of Menu
    CHILLED APPETIZERS 7-Spice Seared Ahi Tuna* $12.95 HOT Sunomono $6.95 quickly seared rare tuna rubbed in 7-spice tako, ebi, seaweed, cucumbers, ponzu sauce Cucumber Salad $3.95 Tako or Ika Salad $8.95 sliced cucumbers in ponzu sauce marinated tako or ika, cucumbers, ponzu sauce, chili paste, scallions, sesame seeds Fresh Oysters on the Half Shell market price Tuna Avocado Tartare* $11.95 Jalapeño Hamachi Sashimi* $14.95 HOT maguro & avocado, topped with wasabi tobico, hamachi, habanero masago, jalapeño, cilantro uzura, sprouts Seaweed Salad $5.95 Tsukemono $3.95 assortment of marinated seaweed Japanese pickles, pickled burdock, ao-kappa, daikon Simon Sashimi Salad* $19.95 West Coast Salad $6.95 chef’s choice seven piece sashimi over ika & tako kani kama, ebi, seaweed salad, cucumber, spicy salad, cucumbers, ponzu sauce, sesame seeds sauce, tempura crunch, 7-spice HOT APPETIZERS Agemono Oysters $7.95 Eggrolls $4.95 panko-breaded oysters chicken or pork, vermicelli noodles, vegetables Agedashi Tofu $4.95 Fried Kama $7.95 fried tofu with sweet tempura sauce yellowtail, sea bass, salmon, or ocean trout collar Appetizer Sampler $10.95 (Mix & Match 3) served with teriyaki, shioyaki, or sweet & sour sauce crab cakes, cream cheese wontons, fried oysters, Hot Crab & Cheese Dip $6.95 coconut shrimp, ika tempura, lobster wontons, blend of crab & four cheeses house made gyoza House Made Gyoza $6.95 Baked Mussels $5.95 sautéed shrimp, salmon, or pork dumplings mussels baked in a sweet or spicy sauce Ika Tempura (Fried Calamari) $5.95 Baked Scallops
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  • Nozawa Onsen Restaurant and Bar Guide
    ONSEN,JAPAN Restaurant, Cafe & Bar Guide Compliments of: www.nozawaholidays.com Restaurant, Cafe & Bar Guide Open wide and say Nozawa. Nozawa Onsen has one of the best village atmospheres of any Ski Resorts in Japan. The town is steeped in history and is really just a quiet and charming farming community. This translates into delicious fresh local produce and some amazing eating delights. As all the venues cater to the locals all year round the prices are very good value all the time. You can easily get a terrific meal in many places for less than 1000 yen. So can afford to eat out every night and there are some unique and memorable splurges too. Along with the great restaurants on the mountain there are far too many eating-places and quaint bars in Nozawa to mention here, but we would like to introduce you to a few of our favourites. Some are on the map and a few we try and keep a bit secret just for our guests, so be sure to ask our staff for their suggestions – we’ll be delighted to share. The amazing skiing, breathtaking scenery and relaxing hot springs are not the only reason to visit Nozawa Onsen If you are a foodie then could come to Nozawa just to give your taste buds an adventure. Something unique to Nozawa is cooking in the Onsens be sure to try an Onsen Egg or corn while here. Other specialties on the main street Oyu Dori are the Oyaki or steamed buns and Onsen Manju in the wooden boxes perfect on a cold day to warm the hands! Of course you are welcome in any of the many restaurants around the village so get out and explore.
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  • Food Comprising a Low Gel Strength Agar
    Europaisches Patentamt European Patent Office Office europeen des brevets (11) EP 0 873 691 A2 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) |nt CI A23L 1/0532, A23L 1/308, 28.10.1998 Bulletin 1998/44 A23|_ 1/24, A23C 9/137, A23D 7/00, A23L 1/314, v(21)to 1 ;\ Appa hcation, ♦■ number:k 98107465.1a«nT>i«i ' ' A23L 1/06, A23G 3/00, (22) Date of filing: 28.04.1993 A23L 1/39, A23L 1/16 (84) Designated Contracting States: • Tabata, Kazuhiro DE DK ES FR GB Ina-shi, Nagano-ken (JP) • Uzuhashi, Yuji (30) Priority: 17.05.1992 JP 148855/92 Ina-shi, Nagano-ken (J P) 23.07.1992 JP 217250/92 • Ito, Yoshiki 03.08.1992 J P 226398/92 Ina-shi, Nagano-ken (J P) (62) Document number(s) of the earlier application(s) in (74) Representative: Giraud, Frangoise et al accordance with Art. 76 EPC: Cabinet Beau de Lomenie 93401102.4/0 570 252 158, rue de I'Universite 75340 Paris Cedex 07 (FR) (71) Applicant: INA FOOD INDUSTRY CO., LTD. Ina-shi, Nagano-ken (JP) Remarks: This application was filed on 23 - 04 - 1 998 as a (72) Inventors: divisional application to the application mentioned • Kojima, Masaaki under INID code 62. Ina-shi, Nagano-ken (JP) (54) Food comprising a low gel strength agar (57) The invention relates to food comprising a low to be 250 g/cm2 or below at 1 .5% agar concentration. gel strength agar. The agar gels are mainly used in said food as fat I n those foods, the molecules of agar are cut to short replacers, texture-improving agents, aging-preventing fragments, and the gel strength of the agar is adjusted agents, or dietary fibres.
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  • Download Restaurant and Bar Guide
    ONSEN, JAPAN Restaurant, Cafe & Bar Guide Compliments of: www.nozawaholidays.com Restaurant, Cafe & Bar Guide Open wide and say Nozawa. Nozawa Onsen has one of the best village atmospheres of any Ski Resort in Japan. The town is steeped in history and is really just a quiet and charming farming community. This translates into delicious fresh local produce and some amazing eating delights. As all the venues cater to the locals all year round so the prices are very good value. You can easily get a terrific meal in many places for less than 1000 yen, so you can afford to eat out every night and there are some unique and memorable splurges too. Along with the great restaurants on the mountain there are so many eating-places and quaint bars in Nozawa. We cannot fit them all in here, but we would like to introduce you to many of our favourites. Some are on the map and a few we try and keep a bit secret, so be sure to ask our staff for their suggestions – we’ll be delighted to share. The amazing skiing, breathtaking scenery and relaxing hot springs are not the only reason to visit Nozawa Onsen. If you are a foodie then come to Nozawa just to give your taste buds an adventure. Something unique to Nozawa is cooking in the Onsens so be sure to try an Onsen Egg or corn while you are here. Other specialties on the main street, Oyu Dori, are the Oyaki or steamed buns. The Onsen Manju in the wooden boxes are perfect on a cold day to warm the hands! Of course you are welcome in any of the many restaurants around the village so get out and explore.
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  • Environment Discover the Wonder
    N ICHIGO PRESS issue 11 2010 / 11 issue 11 2010 / FREE The Japan you are looking for is right here! Japanese corporate leaders enhance the Environment Discover the wonder of Japan FG0221_FPC_NP_RHS.indd 1 16/9/10 5:26:43 PM Contents 8 Special feature ©Zao Tourism Association ©Zao Tourism Japanese corporate leaders enhance the environment 8 14 Travel top picks 14 Ski 16 Heritage 18 Dine 19 Accommodation 14 History 20 Entertainment 21 Activity 22 ©Kyoto Tourism Council ©Kyoto Tourism 23 Travel jstyle 24 Hokkaido 32 Tohoku 41 Nagano and Niigata 23 52 Tochigi and Gunma 54 Tokyo 58 Gifu and Ishikawa 62 Kyoto and Shiga 66 Osaka Kii Peninsula 68 Hiroshima and Shikoku 72 ©Kagoshima Prefectural Tourist Federation / ©JNTO Tourist ©Kagoshima Prefectural 74 Kyushu and Okinawa 76 Travel yellow pages 79 JNTO brings you 7 experiences 83 Living jstyle 85 Ikebana 86 Sake 89 Food 89 93 Onsen 94 Pop culture 96 Event calendar 96 Nishi / ©JNTO ©Yasufumi 4 jstyle 2010/11 The winner of the 2009 “FlightStats On-Time Performance Service (OPS) Award” Airlines issue 11 Editorial Director Tadasu Harada Feature writers Aya Murasawa Yuki Fukutomi ©APPI Resort / ©JNTO / ©Japanese Ryokan Takinami Translators & writers Lisa Narroway Victoria Oyama Benn Watson Consultants Julie Ihle jstyle is published by Nichigo Press Pty. Ltd. Level 5, 630 George St., Sydney NSW 2000 Australia Caroline Gladstone General Inquiries Tel: (02) 9283-2877 Fax: (02) 9283-7646 Email: [email protected] Design Websites: www.25today.com jstyle.25today.com Art director Junko Wakimura Have the annual issue of jstyle delivered to your door! Advertising To place a mail order, send a cheque or money order for $10 Business manager Masato Fujikawa (includes GST and postage and handling) Sydney sales manager Miyako Nishizawa together with your name and address to: Gold Coast sales manager Aiko Yamashita NICHIGO PRESS Account executives Ayumi Nitta PO BOX A2612, Sydney South NSW 1235 Yuriko Niwa Disclaimer: Delivery may be subject to postal system delays.
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  • Download Majalah Bright Edisi Januari Secara Gratis Melalui Website Www
    67th Edition 67 January 2019 Bekasi Lifestyle & Entertainment Magazine INSIGHT VACATION 10THE YEAR 145 TEMPAT WISATA OF YOU MENARIK LIBURAN MUSIM DINGIN January 2019 Hello SMB Friends, etiap pergantian tahun selalu ada menu wajib untuk menunjukan resolusi hingga pertanyaan apa yang akan membuat tahun ini beda dibandingkan dengan tahun lalu! Jawabannya sudah tentu, setiap tahun akan selalu banyak kejutan dan berbagai program menarik yang ditawarkan khusus untuk pengunjung Summarecon Mall Bekasi. Rangkaian penutup akhir Stahun dibawakan secara meriah oleh hiburan artis ternama dari Kahitna. Sebagai rangkuman kemeriahan selama 1 tahun, juga kami hadirkan Kaleidoskop yang menghadirkan kegiatan event tahunan serta sajian konten paling favorit berdasarkan social media. Ulasan mengenai tahun baru juga dihadirkan melalui tren make up, tren interior dan eksterior hingga peruntungan Shio anda di 2019. Januari juga menjadi momen pergantian tahun baru China atau Imlek. Dalam edisi ini kami hadirkan hidangan khusus menyambut Imlek yang bisa anda coba bersama keluarga. Simak liputan selengkapnya di rubric Food Story. Ada yang punya resolusi memiliki bentuk tubuh ideal di 2019! Kami hadirkan tips untuk anda yang ingin 5 berolahraga dirumah tanpa harus repot pergi ke pusat kebugaran. Simak juga liputan ringan tips menjadi vlogger yang tengah menjadi pekerjaan yang digandrungi anak muda saat ini. Mulai edisi ini, Win it akan kami hadirkan di Instagram @summareconmal.bekasi dan untuk mencari tahu Magazine jawabannya, anda hanya perlu mendownload majalah
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