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Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd. -
Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. -
Til You Drop!
T W ES AY NOVEMBER THIRTEEN TWENTY FIFTEEN OL TO O S C A E V H SAVE E T ! $500 Off Solar AC! No HECO approval needed while supplies last OAHU 554-0634 Lic# C-25358 650 Kakoi St. (Walk-ins Welcome) PHOTO BY BODIE COLLINS BY PHOTO This is what Zak Noyle’s day job looks like. As a surf photographer, he travels the world, chasing the best waves — and the best photos. We caught up with him to learn more about what goes on behind the lens. See page 8. @metroHNL facebook.com/metroHNL MetroHNL.com AN EDITION OF APPLY TODAY this Holiday Season & Shop ‘til you Drop! at hawaiicentral.org/ cashback 4PVUI,JOH4Ut *New VISA accounts opened after 5/15/15 receive 5% cash back on up to $5,000 in net purchases made in the first 6 months. After introductory 6 months, receive 1% cash back on all net purchases. Cardholders in good standing will receive an additional 1% cash back for all net purchases made between November 15, 2015 - December 31, 2015. Net purchases are purchases minus credits and returns. Cash back credit will appear in your December 2015 statement. Not valid for cash advances and balance transfers. Hawaii Central Federal Credit Union membership is required. Certain restrictions apply. Please see Platinum Cash Rewards Credit Card Terms and Conditions for complete details or call our Consumer Loan Department at 536-0833. Platinum Cash Rewards program is subject to change at any time without notice. Federally insured by NCUA November 13, 2015 | THE METRO PROJECT 03 02 THE METRO PROJECT | NOVEMBER 13, 2015 AND NOW A KIND WORD FROM OUR EDITOR NOVEMBER 13, 2015 ne of the things I instance, through his very SERIOUS BUSINESS: love about winter proud father Ric Noyle, who Are hot dogs sandwiches? Defend your answer. -
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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ITEM DESCRIPTION PRICE ITEM DESCRIPTION PRICE ITEM DESCRIPTION PRICE 001 BAGELS & SANDWICHES 3103 Breadsticks 100ct 4010 Bread Crumbs 6-5lb 1002 Bagel, Onion 12-6ct 3105 Cheese Stuf. Brdsticks 108ct 4013 Jr Mads Breading 8-5lb bags 1003 Bagel, Plain 12-6ct 3106 Pepperoni Breadsticks 216ct 4014 Bulk Jr Mads breading 30lb 1004 Bagel, Rye 12-6ct 3202 #995 Hoagy Buns 72ct-8in 4015 Bulk Tenderloin Breading 30# 1005 Bagel, wheat & honey 6ct 3203 #996 Hoagy Buns 96ct-6in 4030 Alaskan All Purpose 12-16oz 1006 Bagel, Cinn. Raisin 12-6ct 3204 930 Baget.Hoagie bun 48ct 4045 Alaskan All Purpose 6-5# bags 1007 Bagel, Egg 12-6ct 3209 3ft Braided Party Bread 4065 Crispy Fry Breading 40lb box 1008 Bagel, Blueberry 12-6ct 3210 Pre-Bkd Parkerhouse 120ct 4075 Cajun Gourmet 6-5lb bags 1009 Mini Plain Bageletts 144ct 3211 Asst. Dinner Rolls 96ct 005 BUTTER 1057 Everything bagel lg, 45ct 3212 #480 White Dinner Roll 96ct 5003 Butter Solids 36-1lb ALL SANDWICHES ARE 12CT 3213 #482 Wheat Dinner Roll 96ct 5004 Butter Chips 17lb box 1101 Chicken Breaded 3301 Frzn. Pretzels 100-2.5oz 5005 Butter Quarters 36-1lb 1102 Steak Sub w/pizza sauce 3302 Jmb Frzn Pretzels 50-5.5oz 006 CANDY 1103 Italian Sausage Sub 3401 Choc. Chip Cookies 120ct 6092 Gummi Bears 5lb bag 1104 Rib Pork Sand. 3402 Oatml Raisin Cookies 120ct 6093 Neon Sour Gummi Worms 5# 1105 Two Fer cheeseburger 3403 Peanut Butter Cookies 216ct 6096 Gummi Worms 5lb bag 1106 Country Frd Steak sand. 3404 Snickerdoodle Cookies 384ct 6105 Bulk Pecan Party Paws 20lb 1107 Chicken Two Fer 3405 Sugar Cookie Dough 216ct 6106 Choc. -
Traditional Polish Food and Drink
TRADITIONAL POLISH FOOD Typical Polish meals are very good and tasty!!! The most typical ptoducts used in Polish cuisine are meat, cucumbers, beetroot, cabbage (sauerkraut),potatoes,bread, sour cream, kohlrabi, mushrooms, sausages and herrings These products have become an essential elements in Polish cooking. OBIAD The main meal in Poland is called „obiad”(dinner), which is eaten in the afternoon. A traditional „obiad” consists of soup, the main course and also dessert. SOUPS BARSZCZ CZERWONY http://www.wildboar.net/multilingual/easterneuropean/polish/przepisy/barszcz.j pg Barszcz czerwony: traditional Polish beetroot soup with sour cream or served clear with dumplings. ŻUREK Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. KAPUŚNIAK Kapuśniak: sour cabbage soup. http://kuchnia.o2.pl ROSÓŁ Rosół z kurczaka: rosół is a traditional Polish chicken soup, usually served with noodles. http://pl.wikipedia.org/wiki/Ros%C3%B3%C5%82 ZUPA POMIDOROWA Zupa pomidorowa: tomato soup, often with rice or noodles. http://www.strykowski.net/zdjecia_zywnosc_zupy_jedzenie_fotografie/Zupa_pomidorowa_271.ph p MAIN COURSE KOTLET SCHABOWY Kotlet schabowy: (pork chop) typical Polish meat dish, usually served with boiled potato or chips and salad. http://www.karczma- mysliwska.eu/pliki/potrawy/kotlet_schab.jpg KLOPSIKI http://m.onet.pl/_m/ab27e5dc5ce0fe2b31e9d1fa31c152bf, 5,12.jpg Klopsiki: meatloaf, often served with tomato sauce. BIGOS A stew, called bigos is a combination of http://images.google.pl cabbage, mushrooms, and various meats— http://images.google.pl traditionally pork, bacon, and delicious Polish sausage. FASOLKA PO BRETOŃSKU http://www.hortex.com.pl/repository/images/mrozonki/przepisy/dania/fasolka-po- bretonsku.jpg Fasolka po bretońsku: cheap bean and http://images.google.pl sausage stew served with bread. -
January • February • March • 2019 Class Calendar
JANUARY • FEBRUARY • MARCH • 2019 CLASS CALENDAR Cooking Classes Healthy Lifestyle Classes Superbowl Snacks Winter Break Camps Breakfast with the Easter Bunny ...And More! AMHERST 3980 Maple Road/ N. Bailey Phone: 716-515-2000 WEST SENECA 355 Orchard Park Road Phone: 716-517-3006 TOPS COOKING SCHOOL ONLINE - TopsMarkets.com > Departments > The Cooking School TOPS FACEBOOK PAGE - Pages > click on the Amherst/ West Seneca page Message from the Manager I hope the holidays were good to you. As we welcome in the New Year, how many of you made New Year’s Resolutions to change your lifestyle by eating healthy, exercising more AND having fun doing it? We can help you with some of the above. MESSAGE FROMMESSAGE THE MANAGER Our classes this quarter are packed with healthy, nutritious meals that you can prepare yourselves in no time at all. Our Healthy Lifestyle section has Dieticians/ Nutritionist offering Diabetic, Healthy Heart, Family Cooks and Eat Well Stay Fit Programs. The fun is in attending the classes, learning new techniques, meeting people, and tasting these fine creations made right before your eyes! Whether you are a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations, so come on in, bring a friend, join in the party, and have some fun, where at The Cooking School, a “Good Cook is Born Each Day!” Grace Hanusin Regional Cooking School Manager KIDS KITCHEN PAGE 2-6 Calling all kids to the Cooking School! The winter winds are blowing, but it’s warm inside the Cooking School! We’ve got some great classes for you; we have classes tailored for all age groups, starting at age 3, as well as our “Kids Night Out” classes for the Future Chefs. -
Mysterious Czernina Dumplings. on Swedish Dishes and Their Translated Names in the Polish Emil of Lönneberga
Przekładaniec. A Journal of Literary Translation 22–23 (2009/2010): 213–226 doi:10.4467/16891864ePC.13.011.0865 HANNA DYMEL-TRZEBIATOWSKA MYSTERIOUS CZERNINA DUMPLINGS. ON SWEDISH DISHES AND THEIR TRANSLATED NAMES IN THE POLISH EMIL OF LÖNNEBERGA Abstract: This article starts with a short overview of the fundamental role played by food in children’s literature. The motif of food can convey deep psychological as well as philosophical meanings, and Astrid Lindgren made use of it with various purposes in mind: symbolical, comical, anti-didactic or educational. The main analysis is limited to the Polish translation of the name of one dish in the old Swedish cuisine – palt – which appears in different contexts in Astrid Lindgren’s trilogy about Emil of Lönneberga. Keywords: food, Swedish palt, children’s literature, didacticism, Astrid Lindgren, cultural translation In children’s literature the motif of food and broadly understood cooking has always occupied a major position. It may be simply explained as an expression of greed that is typical of many children, or as a manifestation of an obvious human pleasure derived from food, to which the young can totally abandon themselves, especially when it comes to sweets. A frequent reappearance of this motif, however, may also be viewed from a broader perspective, with regard to its origins and a deeper psychological, socio- logical and even philosophical meaning. Maria Nikolayeva (1999) interprets the motif of food in children’s lit- erature as a continuation of the reformulated rite of passage characteristic of myths and folktales. The hero is often eaten or, once he is resurrected to a new life, he frequently consumes ritual food as part of the initiation process. -
The Physics of Chinese Cuisine)
PHYSICS FOR ECONOMY vol. 1/2018, pp. 55-68 Andrey VARLAMOV 1 Zheng ZHOU 2 Yan CHEN 3 BOILING, STEAMING OR RINSING? (THE PHYSICS OF CHINESE CUISINE) Some physical aspects of Chinese cuisine are discussed. We start from the cultural and historical particularities of Chinese cuisine and their food production technolo- gies. What is the difference between raw and boiled meat? What is the difference in the physical processes of heat transfer during either the steaming of dumplings or during cooking them in boiling water? Why is it possible to cook meat stripes in a "hot pot" in ten seconds, whilst baking a turkey requires several hours? This article is devoted to a discussion of these questions. Keywords: complex organic molecules, proteins, damplings, heat transfer, temper- ature conductivity, Fourier law, Newton’s law of cooling Globalization, which is rapidly taking place throughout the world, is vividly manifested by the ubiquitous availability of dishes of various cuisines from all over the world. Of course, as a rule, these have only some semblance of the true masterpieces of culinary art: in addition to the skill of the cook, the creation of the latter requires the corresponding products. As our familiar Italian gastronomic critic, Sergio Grasso, says, "food does not go to a person, this person should travel to food." Chinese cuisine is one of the richest and most interesting cuisines in the world. Here everything, or, well, almost everything, can be eaten. And the ways of cooking are very different. One of the authors (AV) had a chance during a visit to Shanghai to open a small door into this wide world and, under the guidance of the two other authors, make some first steps in it, being interested not only in the exotic tastes but also in the underlying unusual physical processes. -
Northeast Product Catalog
PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6 -
Japanese American Community Redevelopment in Postwar Los Angeles and South Bay
California State University, San Bernardino CSUSB ScholarWorks Electronic Theses, Projects, and Dissertations Office of aduateGr Studies 6-2017 FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY Heather Kaori Garrett California State University - San Bernardino Follow this and additional works at: https://scholarworks.lib.csusb.edu/etd Part of the Asian American Studies Commons, Cultural History Commons, Ethnic Studies Commons, Food Studies Commons, Leisure Studies Commons, and the Social History Commons Recommended Citation Garrett, Heather Kaori, "FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY" (2017). Electronic Theses, Projects, and Dissertations. 477. https://scholarworks.lib.csusb.edu/etd/477 This Thesis is brought to you for free and open access by the Office of aduateGr Studies at CSUSB ScholarWorks. It has been accepted for inclusion in Electronic Theses, Projects, and Dissertations by an authorized administrator of CSUSB ScholarWorks. For more information, please contact [email protected]. FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY A Thesis Presented to the Faculty of California State University, San Bernardino In Partial Fulfillment of the Requirements for the Degree Master of Arts in Social Sciences and Globalization by Heather Kaori Garrett June 2017 FESTIVALS, SPORT, AND FOOD: JAPANESE AMERICAN COMMUNITY REDEVELOPMENT IN POSTWAR LOS ANGELES AND SOUTH BAY A Thesis Presented to the Faculty of California State University, San Bernardino by Heather Kaori Garrett June 2017 Approved by: Cherstin M. Lyon, Committee Chair, History Arthur A. Hansen, Committee Member Ryan W. Keating, Committee Member © 2017 Heather Kaori Garrett ABSTRACT This study fills a critical gap in research on the immediate postwar history of Japanese American community culture in Los Angeles and South Bay. -
Washington DC 2010 Chocolate
WASHINGTON DC 2010 CHOCOLATE .................................................1 BAR SERVICE FRUIT PUREES ............................... 12 CORN CEREALS & GRITS ....................................... 26 COCOA BUTTER ...................................................... 2 FRUIT COULIS .......................................................... 12 PIZZA SHELLS & DOUGH ........................................ 26 UNSWEETENED CHOCOLATE ................................ 2 FRUIT ZEST .............................................................. 12 OAT CEREALS & OATMEAL ..................................... 26 BITTERSWEET CHOCOLATE .................................. 2 FRUIT PUREES ........................................................ 14 RICE CEREALS ........................................................ 26 SEMISWEET CHOCOLATE ...................................... 2 SWEETENED CEREALS .......................................... 26 MILK CHOCOLATE ................................................... 2 FRUIT ...........................................................15 WHEAT CEREALS .................................................... 26 WHITE CHOCOLATE ................................................ 2 COCONUT ................................................................. 15 ASSORTED CEREAL MIXES .................................... 26 FLAVORED CHOCOLATE......................................... 3 DRIED FRUIT ............................................................ 15 COCOA POWDER ..................................................... 3