Shikoku Food01.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Shikoku Food01.Pdf Table of Contents Shikoku Island Kochi Prefecture 1 Brief Introduction of Shikoku 26-27 Brief Intoroduction of Kochi 28-56 Food Products and Companies in Kochi 28 Bellepoch Co., Ltd. Tokushima Prefecture 29 B.G.M. Kochi Co., Ltd. 2-3 Brief Intoroduction of Tokushima 30 Café du glace 4-13 Food Products and Companies in Tokushima 31 Fukutatsu Ltd. 4 Kurio Shoten Co., Ltd. 32 Graziemille Co., Ltd. 5 Hikari Foods Co., Ltd. 33 Happy-Farm Co., Ltd 6 Honke Matsuura Brewery Co., Ltd. 34 Hayashi Katsuobushiten Co., Ltd. 7 Naruto Kintoki Distillery 35 Ikeichi Saikaen Co., Ltd. 8 Nissin Shurui Co., Ltd. 36 Izuri Konbu Kaisan Co., Ltd. 9 Shoei Co., Ltd. 37 Katsuma Japan Co., Ltd. 10 Torishin Inc. 38 Kameizumi Sake Brewing Co., Ltd. 11 Yachiyo Ltd. 39 Kensho Co., Ltd. 12 Yaosugi Co., Ltd. 40 Kitagawa Village Yuzu Kingdom Co., Ltd. 13 Yoshidaya Ltd. 41 Kochi Ice Co., Ltd. 42 Kochi Brewery Inc. Kagawa Prefecture 43 Marine Gold Co., Ltd. 14-15 Brief Introduction of Kagawa 44 Moriki Suikoen Co., Ltd. 16-18 Food Products and Companies in Kagawa 45 Agricultural Production Corporation Noyuen 16 Kimura Kaisan Co., Ltd. 46 Nomura Irimame Kakoten Co., Ltd. 17 Somenya 47 Okabayashi Noen Co., Ltd. 18 Yamaroku Shouyu Co., Ltd. 48 Hori Okazaki Noen Co., Ltd. 19 Festivals in Shikoku 49 Sakura-do Japan 50 Shimantoseisan Limited Company Ehime Prefecture 51 Sukumo Shuzo Co., Ltd. 20-21 Biref Intoroduction of Ehime 52 Tanakashoku Co., Ltd. 22-24 Food Products and Companies in Ehime 53 Tokuyayoshi Shoji Co., Ltd. 22 Morimatsu Suisan Reito Co., Ltd. 54 Tosameisankai Co., Ltd. 23 Ohgiya Shokuhin Co., Ltd. 55 Tosa Reihoku Agriculture Cooperatives 24 Seinan Kaihatsu Co., Ltd. 56 Yokoyama Seifusho Co., Ltd. 25 Food Products from Shikoku to the World 57 List of Photos Message This catalog of food products and companies located in four prefectures in Shikoku Island is published to introduce companies interested in exporting their products and to provide an overall picture of each prefecture as a background of their food products. Shikoku is a beautiful island with a mild climate and a rich natural environment. Each region boasts unique, high-quality food products that grew out of local histories, culture and natural environments. The island truly is one of the most ideal places to find genuine Japanese food products. Companies listed in this catalog are those who participated in the Food Business Meetings held in Kochi and Tokushima City, which were organized by JETRO in March 2011. We sincerely hope that this catalog will be of use to those searching for the best and most-genuine Japanese food products from Shikoku. JETRO Tokushima, Kagawa, Ehime and Kochi Brief Introduction of Shikoku Shikoku Island An Introduction to Major Products of Shikoku Overview Shikoku is one of Japan’s four principal islands, which is located south of Honshu and east of Kyushu, and is divided into four prefectures: Tokushima, Kagawa, Ehime and Kochi. These correspond to the four former provinces of Awa, Sanuki, Iyo and Tosa, giving the island its name, which means “Four Provinces”. The north coast of Shikoku faces the Seto Inland Sea, where many beautiful islands floating in a calm sea display impressive scenery. The south coast of Shikoku faces the Pacific Ocean, where the Kuroshio, or “Black Current,” flowing offshore makes for a rich fishing ground. The inland area is also covered by lush forests and high mountain ranges, including peaks such as Mt. Ishizuchi and Mt. Tsurugi, which reach nearly 2,000 meters. Running through these mountains are several beautiful rivers, such as Shimanto River and Yoshino River, offering sometimes wild, and sometimes gentle views. Besides the region’s impressive natural beauty, Shikoku also boasts rich cultural heritage, including Matsuyama Castle, the Dogo Onsen and Kagawa’s plentiful artworks, as well as a number of popular festivals, such as Kochi’s Yosakoi Dance and Tokushima’s Awaodori Dance. Each area of Shikoku has its own special cuisine, many of Sapporo which are famous throughout Japan. These include Sanuki Udon (wheat noodle) in Kagawa, sudachi (citrus fruit) and Naruto Kintoki (sweet potato) in Tokushima, yellow tail and sea bream (fish) in Ehime, yuzu (citrus fruits) in Kochi. Sendai Kyoto Tokyo Fukuoka Nagoya Osaka Shikoku Tokushima Kagawa Ehime Kochi By Air : Regular flights connect Shikoku to Tokyo, Osaka, Sapporo and other major centers throughout Japan. By Land : Shikoku is connected to Honshu (the main island of Japan) by expressways going to Hyogo, Okayama, and Hiroshima Prefectures. Transport By Sea : Many ferries are operated around the Seto Inland Sea, for example, between Kagawa and Okayama, or Ehime and Hiroshima Prefectures. Japanese Food from Shikoku 1 Brief Introduction of Tokushima Tokushima Prefecture The Ideal Place to find the best and most-genuine Japanese foods Overview Tokushima prefecture is located on the eastern part of Shikoku Island, facing the Seto Inland Sea, the Kii Channel and the Pacific Ocean. Around 80% of the land is mountainous with bountiful forests and beautiful rivers. This rich nature in Tokushima yields various kinds of agricultural and marine products in abundance, and many of them are consumed in the Kansai Area, which includes Osaka, Kobe and Kyoto. Besides foods, Tokushima is well-known for the Awaodori Dance, which takes place around mid-August. Every summer season, over one million tourists from all over Japan - as well as overseas - come to enjoy the passionate and graceful Awaodori Dance. 2 Japanese Food from Shikoku Example of Main Food Products Handa Somen Noodle Somen noodles are one of the most popular noodles among Japanese people besides udon, soba and ramen noodles. Handa Somen is quite unique because it is thicker than normal somen noodles, and is well- known for its “springiness”, which is an important point for Japanese noodles. You can use this noodle for a variety of dishes, not only for Japanese cuisine but also for Western or Asian cuisines such as a pasta dish. (Picture: Handa Somen noodles in a salad style, which goes perfectly with hot summer days.) Naruto Kintoki (Sweet Potato) Naruto Kintoki is the most famous sweet potato in Japan, of which the price is highest among sweet potatoes. It is grown in sandy soil near the coastal area around Naruto City, which makes the potatoes as sweet as they can be. You can find many delicious processed foods, like sweets and cakes, made from Naruto Kintoki. Other main products in Tokushima (Rank by production volume among Japanese prefectures*) Awaodori Chiken (1)**, Japanese Conger (2), Wakame Seaweed (3), Fresh Shiitake Mushroom (1), Lotus Root (2), Cauliflower (1), Spring and Summer Carrots (1), Sudachi Citrus (1), Yuzu, Japanese Sake and Liqueur, Somen Noodle, Tokushima Ramen, etc. **Rank among “jidori” or local chickens. (*Source: Website of Tokushima Prefectural Government. http://www.pref.tokushima.jp/ docs/2010042100178/files/2010nourin.pdf) ▶ Population : 784,493 Average temperature and precipitation (Estimate, as of Sep. 1, 2010) (Tokushima City, 1971-2000) Climate Basic ▶ Population engaged in agriculture : 38,315 Information (Agriculture and Forestry Census, 2010) ▶ Population engaged in fishery : 2,999 (Fishery Census, 2008) ▶ Area : 4,147km2 ▶ Capital : Tokushima City Precipitation Temperature (high) Temperature (low) Regular flights connect Tokushima Awaodori Airport to Tokyo Haneda (70 minutes) and Fukuoka (90 minutes). *Flight times are averages. Regular container vessel services connect Tokushima to Busan three times a week. Cargo can be shipped to the world Transport through Busan and other major ports including Kobe Port, which is located 110 km away from Tokushima and easily accessible via express highway. Japanese Food from Shikoku 3 Kurio Shoten Co., Ltd. Company We at Kurio Shoten mainly produce and sell Japanese- Outline style confectionaries which are made of sweet potatoes called Naruto Kintoki. They are grown around Naruto. Our main product Naruto Uzuimo was developed by our former president. He began cooking sweet potatoes - called Muya Imo at that time - with honey and sugar. Then he started to produce and sell his products to local customers. Now we have agreements to sell our products to famous Japanese department stores. As the name Naruto Uzuimo has been spread by word of mouth, we now receive many orders from all over Japan. Product 1. Japanese Sweet Potato (Wasanbon) Outline This Japanese-style sweet potato cake features selected ingredients such as the top-of-the-line sweet potato Naruto Kintoki, Awa Wasanbon sugar with sophisticated sweetness and an authentic Shochu made from baked sweet potatoes. 2. Naruto Uzuimo Monde Selection Gold Award for the fourth consecutive year. Our confectioners painstakingly cut sweet potatoes one by one with a knife, steam them thoroughly and confit in a special syrup called “Mitsudoko” that we have been using for over 80 years. This product with a rich aroma and flavor of both Naruto Kintoki sweet potatoes and our special syrup is strongly recommended. Contact Info ● Address : 47-10 Aza Umade, Sadamitsu, Tsurugi-cho, Mima-gun, Tokushima, 779-4101 Japan ● TEL : +81-88-362-2715 ● FAX : +81-88-362-5051 ● E-mail : [email protected] (Mr. Kurio) ● Website : http://www.kurio.jp/ 4 Japanese Food from Shikoku Hikari Foods Co., Ltd. Company Our company mainly produces and sells seasonings Outline (sauce, ketchup, ponzu soy sauce with citrus, seasoning soy sauce, dressings) and juice (vegetable/fruit juice, carbonated drinks, citrus juice) which were accredited by JAS organic standards. We have also macrobiotic products for vegetarians, and have seasonings and juice which use Japanese native ingredients, such as soy sauce, miso, ume (Japanese plum), Japanese green basil and yuzu. Product 1. Organic Oil Free Dressing (Shiso Flavor) 200ml Outline This is an oil-free dressing which was accredited by JAS organic standards.
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]
  • Biogeography and Evolution of the Carassius Auratus-Complex in East
    Takada et al. BMC Evolutionary Biology 2010, 10:7 http://www.biomedcentral.com/1471-2148/10/7 RESEARCH ARTICLE Open Access Biogeography and evolution of the Carassius auratus-complex in East Asia Mikumi Takada1,2*, Katsunori Tachihara1, Takeshi Kon2, Gunji Yamamoto2, Kei’ichiro Iguchi3, Masaki Miya4, Mutsumi Nishida2 Abstract Background: Carassius auratus is a primary freshwater fish with bisexual diploid and unisexual gynogenetic triploid lineages. It is distributed widely in Eurasia and is especially common in East Asia. Although several genetic studies have been conducted on C. auratus, they have not provided clear phylogenetic and evolutionary descriptions of this fish, probably due to selection bias in sampling sites and the DNA regions analysed. As the first step in clarifying the evolutionary entity of the world’s Carassius fishes, we attempted to clarify the phylogeny of C. auratus populations distributed in East Asia. Results: We conducted a detailed analysis of a large dataset of mitochondrial gene sequences [CR, 323 bp, 672 sequences (528 sequenced + 144 downloaded); CR + ND4 + ND5 + cyt b, 4669 bp in total, 53 sequences] obtained from C. auratus in East Asia. Our phylogeographic analysis revealed two superlineages, one distributed mainly among the Japanese main islands and the other in various regions in and around the Eurasian continent, including the Ryukyus and Taiwan. The two superlineages include seven lineages with high regional specificity that are composed of endemic populations indigenous to each region. The divergence time of the seven lineages was estimated to be 0.2 million years ago (Mya) by a fossil-based method and 1.0-1.9 Mya by the molecular clock method.
    [Show full text]
  • DIJ-Mono 63 Utomo.Book
    Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT .
    [Show full text]
  • Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
    Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods.
    [Show full text]
  • Geography & Climate
    Web Japan http://web-japan.org/ GEOGRAPHY AND CLIMATE A country of diverse topography and climate characterized by peninsulas and inlets and Geography offshore islands (like the Goto archipelago and the islands of Tsushima and Iki, which are part of that prefecture). There are also A Pacific Island Country accidented areas of the coast with many Japan is an island country forming an arc in inlets and steep cliffs caused by the the Pacific Ocean to the east of the Asian submersion of part of the former coastline due continent. The land comprises four large to changes in the Earth’s crust. islands named (in decreasing order of size) A warm ocean current known as the Honshu, Hokkaido, Kyushu, and Shikoku, Kuroshio (or Japan Current) flows together with many smaller islands. The northeastward along the southern part of the Pacific Ocean lies to the east while the Sea of Japanese archipelago, and a branch of it, Japan and the East China Sea separate known as the Tsushima Current, flows into Japan from the Asian continent. the Sea of Japan along the west side of the In terms of latitude, Japan coincides country. From the north, a cold current known approximately with the Mediterranean Sea as the Oyashio (or Chishima Current) flows and with the city of Los Angeles in North south along Japan’s east coast, and a branch America. Paris and London have latitudes of it, called the Liman Current, enters the Sea somewhat to the north of the northern tip of of Japan from the north. The mixing of these Hokkaido.
    [Show full text]
  • Product Japan : Food Processing Sector - Health and Functional Foods Company Profiles
    Foreign Agricultural Service GAIN Report Global Agriculture Information Network Approved by: Date: 07/23/99 Sarah D. Hanson GAIN Report #JA9087 U.S. Embassy Market Brief - Product Japan : Food Processing Sector - Health and Functional Foods Company Profiles This report was prepared by the USDA’s Foreign Agricultural Service for U.S. exporters of food and agricultural products. This information is in the public domain and may be reprinted without permission. Use of commercial or trade names does not imply approval nor constitute endorsement by USDA/FAS. Tokyo[JA1], JA GAIN Report #JA9087 Page 1 of 24 Company Name Amway Japan Product Sector(s) Health and Functional Food Address 1-8-1, Shimo-Meguro Number Of Employees 728 Meguro-ku, Tokyo 153-8686 Number of Factories Overseas Contact Phone Number 03-5434-8484 Fax Number 03-5434-4923 Email Web Page Address www.amway.co.jp/amway_japan/ Contact Person Masura Iwata Executive Driector, External Affairs and Public Relations Sales and Net Profits Main Suppliers Year Sales (Mil. \) Net Profits 1995 177,991 22,424 1996 212,195 25,130 1997 203,361 26,638 Key Products % of Total Company Profile and Strategies Home Care Products 9 Japanese corporation of nonstore sales operator Amway (US). Housewares 30 Registered sales personnel involved in direct sales of detergents, Personal Care 34 cosmetics, kitchenware and nutritional supplements. Nutritional Supplements 23 Others 4 Main Brands Triple X (vitamin and mineral supplement), Nutri Protein, Acerola C (vitamin supplement), Salmon-Omega 3, Hon-E-Cece, Ironics, Beta Carotene A, Wheat Germ E. Main Ingredients Vitamins, protein concentrates, iron concentrates, calcium concentrates, beta caroten, wheat germ.
    [Show full text]
  • An Empirical Study on New Product Introductions in the Japanese Soft-Drink Industry
    Who Imitates Whom? An Empirical Study on New Product Introductions in the Japanese Soft-drink Industry Shigeru Asaba Gakushuin University Department of Economics 1-5-1 Mejiro Toshima-ku Tokyo, 171-8588 JAPAN E-mail: [email protected] Tel: +81-3-5992-3649 FAX: +81-3-5992-1007 Marvin B. Lieberman The Anderson School at UCLA Box 951481 Los Angeles, CA 90095-1481 E-mail: [email protected] Tel: 310-206-7665 Fax: 310-206-3337 February 19, 2011 1 Who Imitates Whom? A Study on New Product Introductions in the Japanese Soft-drink Industry ABSTRACT Imitation is observed in various contexts in the business world and numerous theories on imitation have been proposed. Incumbent theories on imitation are organized into two broad categories: information-based theories and rivalry-based theories. Information-based theories propose that firms follow others that are perceived as having superior information. Rivalry-based theories propose that firms imitate others to maintain competitive parity or limit rivalry. This study tries to distinguish among the theories by examining when and what kinds of firms are more likely to be followed by others in their new product introductions in the Japanese soft-drink industry. The empirical analysis shows that in brand-new product imitation, firms follow large competitors, while in product proliferation within established product categories, firms do not tend to follow large firms but mimic others of similar size. These contrasting results are reasonable, suggesting that two theories on imitation coexist and environmental uncertainty may be one of key distinguishing characteristics. In the case of brand-new products, firms face much uncertainty.
    [Show full text]
  • Japan's Friendship Ties Program
    Japan’s Friendship Ties Program (USA/Canada) KAKEHASHI Project The Winners of Japanese Speech Contest (USA) Japanese Language Communication (Canada) Program Report 1. Program Overview Under the “KAKEHASHI Project” of Japan’s Friendship Ties Program, 9 participants from the U.S. and 9 participants from Canada visited Japan from January 9 to January 16, 2018 to participate in the program aimed at promoting their understanding of Japan with regard to Japanese politics, economy, society, culture, history, and foreign policy. Through lectures by ministries, observation of historical sites, Japanese cultural experience, and opinion exchanges at various institutions, the participants enjoyed a wide range of opportunities to improve their understanding of Japan and shared their individual interests and experiences through social media. Based on their findings and learning in Japan, participants made a presentation in the final session and reported on the action plans to be taken after returning to their home country. 【Participating Countries and Numbers of Participants】 United States of America: 9 participants Canada: 9 participants 【Prefectures Visited】 Tokyo, Ehime 2. Program Schedule January 09 (Tue) Arrival January 10 (Wed) 【Orientation】 【Lecture】North American Affairs Bureau, Ministry of Foreign Affairs 【Observation】Asakusa January 11 (Thu) 【Observation】Fukagawa Edo Museum 【Lecture】About Japan’s animation Move to Ehime January 12 (Fri) 【Courtesy Call】Ehime Prefectural Government 【School Exchange】Matsuyama University 【Observation】Dogo-onsen district January 13 (Sat) 【Observation】Ishite-ji Temple, Matsuyama Castle with Matsuyama University students 1 【Homestay】 January 14 (Sun) 【Farewell Party with Host Family】 【Workshop】 January 15 (Mon) Move to Tokyo 【Courtesy Call】Mr. Yasutoshi Nishimura, Deputy Chief Cabinet Secretary 【Reporting Session】 January 16 (Tue) 【Observation】Meiji Jingu Shrine, Harajuku Departure 3.
    [Show full text]
  • Local Dishes Loved by the Nation
    Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
    [Show full text]
  • The Kahala Hotel & Resort Hosts First Ever Ramen At
    NEWS RELEASE FOR IMMEDIATE RELEASE March 26, 2019 Media Contacts: Dara Lum Amy Higa The Kahala Hotel & Resort iQ 360 for Sun Noodle [email protected] [email protected] (808) 739-8854 (808) 386-6790 THE KAHALA HOTEL & RESORT HOSTS FIRST EVER RAMEN AT THE BEACH EVENT WITH SUN NOODLE HONOLULU – The Kahala Hotel & Resort has partnered with Sun Noodle to host Ramen at the Beach, a three-night culinary event featuring world-renowned Ramen restaurateur, Chef Shigetoshi Nakamura at the Plumeria Beach House. Nakamura will serve his specialties – Torigara Shoyu Ramen and Steak Mazemen – as part of the Seafood Buffet at the oceanfront restaurant on April 5 and 6 from 5:30 to 10 p.m. The Buffets featuring Chef Nakamura’s dishes are $68 for adults and $34 for children (ages 6-12). Plumeria Beach House will also serve A la Carte Lunch and Dinner Sets featuring Nakamura’s Torigara Shoyu Ramen or Steak Mazemen with a cold Mapo Tofu side dish starting Sunday, April 7 and ending with Lunch on Friday, April 12. The Lunch Set costs $27 for Ramen or $31 for Mazemen. The Dinner Set costs $37 for Ramen or $42 for Mazemen and includes a choice of Beer, Wine, Sake or Dessert. Nakamura will make his final appearance for a “Pop-Up” Dinner service on Sunday, April 7 from 5:30 to 9 p.m. Reservations are required and the Ramen & Mazemen quantities are limited. To make reservations, please call The Kahala’s Dining Reservations at (808) 739-8760. “We are excited to partner with Sun Noodle, a local business with a long history of attention to quality and care,” said Gerald Glennon, general manager of the Kahala Hotel & Resort.
    [Show full text]
  • KYUSHU GRAND TOUR September 20-30, 2014
    KYUSHU GRAND TOUR September 20-30, 2014 Please join us for the a special post-conference tour of Kyushu – the third largest island of Japan. The EWCA Alumni Endowment Fund for Student Scholarships Committee has organized this tour and it starts in Okinawa the day after the EWC Alumni Conference ends and includes the major sites of the island of Kyushu. The tour concludes on September 30, 2014 in Fukuoka City. Kirishima Shrine (day 1) This tour is organized through the Waikiki Branch of H.I.S. Hawaii Photo courtesy H.I.S. Hawaii and they will donate $200 to the EWC Endowment Fund for Student Scholarships for each person who signs up for this tour. Join us on this adventure of Kyushu and support the future students of the EWC. The tour is not limited to conference participants so invite your friends to join the tour. Visit these places and more on your adventure. Kirishima Shinto Shrine, Sakurajima Island, Mt. Aso, Yufuin, Beppu, Yanagawa, Suizenji Garden, Kumamoto Castle, Unzen, Nagasaki Peace Park, Mt. Inasayama, Arita Porcelain Park, Fukuoka, Dazaifu Day 1 September 20, 2014 (Naha, Kagoshima Prefectures) Shiroyama Kanko Hotel, Kagoshima City (L,BD) We will depart Naha Airport in Okinawa and arrive at Kagoshima Airport where our guide will meet us. After lunch, we will tour Kirishima Shinto Shrine, experience shochu (Japanese distilled alcohol) and stroll through Senganen Garden, a Japanese style landscape garden with views of Sakurajima Island and Kagoshima Bay. Day 2 September 21, 2014 (Kagoshima Prefecture) Shiroyama Kanko Hotel, Kagoshima City (B,L,BD) We will tour the Museum of the Meiji Restoration to learn about the key figures from Kagoshima.
    [Show full text]
  • Sumitomo Chemical 100 Years Sumitomo Chemical 100 Years Published: August 2014 Published by Sumitomo Chemical Co.,Ltd
    Sumitomo Chemical 100 Years Sumitomo Chemical 100 Years Published: August 2014 Published by Sumitomo Chemical Co.,Ltd. Production and editing : Sumitomo Chemical Co.,Ltd., Corporate History Editorial Office 27-1, Shinkawa 2-chome, Chuo-ku, Tokyo, Japan Production assisted by Dai Nippon Printing Co.,Ltd. Printed in Japan by Dai Nippon Printing Co.,Ltd. CONTENTS Chairman’s Message President’s Message The Path to a Global Chemical Company 1. The History of Sumitomo 8 2. History of Sumitomo Fertilizer Works 10 3. Going from a Fertilizer Manufacturer to a Chemical Company 14 4. Moving into Fine Chemicals 16 5. Post-war Recovery 18 6. Moving into the Agricultural Chemicals Business 20 7. Growth of the Pharmaceuticals Sector 22 8. Entering the Field of Petrochemicals 24 9. Dealing with the Oil Crises 26 10. Rise and Decline of Aluminum Business 28 11. Construction of Singapore Petrochemical Complex 32 12. Separation of Pharmaceutical Business from Sumitomo Chemical and Inauguration 34 of Dainippon Sumitomo Pharma Co., Ltd. 13. Expansion of Agricultural Chemicals Business 36 14. IT-related Chemicals Sector Established and Business Grows 38 15. Progress of the Rabigh Project 40 16. Aiming to be a Truly Global Chemical Company 42 17. For a Better Tomorrow 46 Reports from Regional Headquarters 48 Report from Beijing by Sumitomo Chemical (China) Co., Ltd. 48 Report from Singapore by Sumitomo Chemical (Asia Pacific) Pte Ltd 50 Report from Brussels by Sumitomo Chemical Europe S.A./N.V. 52 Report from New York by Sumitomo Chemical America, Inc. 54 The Sumitomo Spirit and Sumitomo Chemical’s Business Philosophy 56 Recent Sales and Profits 57 Sumitomo Chemical Locations in Japan 58 Major Companies of Sumitomo Chemical Group: Japan 59 Major Companies of Sumitomo Chemical Group: International 60 Chronology of Sumitomo Chemical 62 Chairman’s Message In October 2015, Sumitomo Chemical will cele- triggered by the fall of Lehman Brothers and the sub- brate its 100 year anniversary.
    [Show full text]