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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 . -
Demae-Can / 2484
Demae-can / 2484 COVERAGE INITIATED ON: 2017.12.25 LAST UPDATE: 2021.06.25 Shared Research Inc. has produced this report by request from the company discussed herein. The aim is to provide an “owner’s manual” to investors. We at Shared Research Inc. make every effort to provide an accurate, objective, neutral analysis. To highlight any biases, we clearly attribute our data and findings. We always present opinions from company management as such. The views are ours where stated. We do not try to convince or influence, only inform. We appreciate your suggestions and feedback. Write to us at [email protected] or find us on Bloomberg. Research Coverage Report by Shared Research Inc. Demae-can / 2484 RCoverage LAST UPDATE: 2021.06.25 Research Coverage Report by Shared Research Inc. | https://sharedresearch.jp INDEX How to read a Shared Research report: This report begins with the Trends and outlook section, which discusses the company’s most recent earnings. First-time readers should start at the later Business section. Executive summary ----------------------------------------------------------------------------------------------------------------------------------- 3 Key financial data ------------------------------------------------------------------------------------------------------------------------------------- 5 Recent updates ---------------------------------------------------------------------------------------------------------------------------------------- 6 Highlights ------------------------------------------------------------------------------------------------------------------------------------------------------------ -
Golden Week Family Lunch Buffet
Lunch Menu GOLDEN WEEK FAMILY LUNCH BUFFET ゴールデンウィーク ファミリー ランチブッフェ 12:00 ~14:30 L.O. Adult 4,800 Child 2,800 (4-12years old) 親子3世代でお楽しみいただける季節の食材をふんだんに使用したランチブッフェ。 メインは 7 種より一品チョイスしてバラエティ豊かなサイドディッシュや スイーツを心ゆくまでお楽しみください。 KIDS ご予約特典 期間中ご予約いただいたお子様には子供の日をお祝いして 「ハーゲンダッツアイスクリーム」をプレゼントいたします。 ※写真はTomahawk Steak(2名様分)です。 Appetizer Buffet *お 好 きな 前 菜 をブッフェから Small Pasta Long Fresh Pasta, Vongole Bianco 生パスタ ボンゴレヴィアンコ Choice of *メインディッシュをお選びください Tomahawk Steak *Order from two +2,000 US 産牛のトマホークステーキ *2名 様 より Angus Beef Hanging Tender +1,000 アンガスビーフ ハンギング Angus Beef Roast Beef +500 アンガスビーフ ローストビーフ DAISEN Chicken 大山鶏 OHSAWA Pork Loin +2,000 大沢豚ロース Lobster&Scallop +500 オマール海老 1尾 & 帆立貝1個 White Fish 7120g 白身魚 Kid’s Main Dish *メインディッシュをお選びください Hamburg Steak / Mixed Grill / Diced Beef Steak ハンバーグステーキ / ミックスグリル / 牛肉のサイコロステーキ (ハンバーグ・チキン・ソーセージ) Dessert Buffet デ ザ ート ブ ッフェ Coffee コーヒー All prices are subject to 10% service charge and consumption tax. 上記料金に別途、サービス料(10%)および消費税を加算させていただきます。 Lunch Menu PRIX FIXE LUNCH COURSE プリフィックス ランチコース 6,500 Amuse アミュー ズ Appetizer your choice of STARTER アラカルトメニュー「STARTER」より1 品お選びください Soup your choice of SOUP アラカルトメニュー「SOUP」より1 品お選びください Main Dish Choice of *メインディッシュをお選びください CAB Angus Beef Sirloin CAB アンガスビーフ サーロイン or Salmon Steak サーモンの 筒 切り Dessert 本 日 の デ ザ ート Coffee コーヒー *Kindly inform your waiter prior to ordering if you are allergic to certain food stuff or are observing dietary restrictions. *Please be advised that occasionally menu items change based on availability on the market. *食材にアレルギーや食事制限がおありのお客様は ご注文の際にスタッフまでお申し付けください。 -
Izakaya Sushi Noodle Cafe Karaoke Otaku Play Spot Bakery Ramen
japanese sweets 01 天ぷらきよし Tenpura Kiyoshi ★ 01 31Ice cream Baskin Robbins Tenpura restaurant *run by family ice cream 370yen~ 10:30-22:00 Tenpura set menu 850yen~ for lunch fast food ★ izakaya 02/06 不二家 fujiya 12:00-14:30, 17:00-21:00(tue-sun) 01 Freshness Burger Japanese style drinking place. Normally, cake take out 300yen~10:00-21:00 ★ there is a table charge for small dish. 02 /11 松屋 Matsuya Japanese Burger shop, Burgers 350yen~ 03 梅家 Umeya Traditional sweets Gyudon(Beef bowl) many kind dishes Vegie burger,Hot dogs 8:00-23:00 At first, order drink & otsumami from many kind of dishes and enjoy drinking! Many typeJapanese sweets 400yen~ Beef bowl 280yen(M), 24hrs open Season Lunch set 800yen 9:30-20:00 03 Subway Sandwich300yen~ 8:00-21:00 01 ビール工房 Beer Koubou ★ 03 かもん&あっこ kamon&Akko Craft Beer, Food, All 500yen 04 コージーコーナー cozy corner 04/12 モスバーガー Mos Burger cake take out 330yen~ 10:00-22:00 Okonomiyaki/Monjayaki 840yen~ Japaese Burger shop has Rice burgers 18:00-23:00, 15:00-21:00(weekend) 17:00-23:00(mon-sat)16:00-22:00(sun) Mos burger 320yen 9:00-23:00 05 おやき処 れふ亭 Refutei 03 秋吉 Akiyoshi Cheap Yakitori Japanese pancake 120yen~9:00-21:00 04 名代 宇奈とと Unatoto 05/10 McDonalds 24hrs open Negima(Chicken&Green onion) Cheap Unagi(Eel) restaurant ★ 400yen/5sticks 17:00-23:00 07 いさわ Isawa japanese sweets 500yen~ for Unadon 11:00-23:00 06 コロッケ西郷亭 Korokke Saigou Tei Dango110yen take out 11:00-20:30 Croquette 120yen~ Bento boxes 04 馬肉食堂さくら Horsemeat Sakura 05 かつや Katsuya 10:00-21:00,-20:00(sat,sun) Raw horse450yen Grilled horse150yen S ★ Beer 400yen 18:00-23:00 closed sun supermarket Cheap pork cutlet restaurant 07 健康食卓 わしや Washiya Enjoy Japanese supermarket! They have Katsudon 490yen~ 7:00-25:30 Try many Japanese dishes selling by 05 加賀屋 Kagaya old-fashioned Place discount daily food before their closing. -
Hotel Restaurant Institutional Japan
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/26/2013 GAIN Report Number: JA 3526 Japan Food Service - Hotel Restaurant Institutional Japan HRI Food Service Sector Report 2014 Approved By: Steve Shnitzler, Director, ATO Japan Prepared By: Masayuki (Alex) Otsuka, Marketing Specialist, ATO Tokyo Report Highlights: The $361 billion food service industry has finally recovered from the negative impacts affected by the Great Earthquake in 2011. Per capita spending (including company spending) for HRI spending has made a significant contribution to the food service industry’s step by step growth. In addition, increased tourism has also contributed to the re-invigoration of the industry as HRI outlets are offering more international cuisines throughout the market place. Competition remains intense and the sophisticated Japanese consumer continues to demand high quality food products. U.S. suppliers are well positioned to compete in many products categories provided they are willing to adjust to changing market demand. - Table of Contents - I. MARKET SUMMARY A. Market Volume and Trends B. Sectors C. Value of Total Imported Food vs. Domestic Products D. Advantages and Challenges II. ROAD MAP FOR MARKET ENTRY A. Entry Strategy 1. Market Access 2. Competitive Analysis 3. Comparative Advantage of the Products 4. Receptivity of the Distribution Trade 5. Ability of Willingness to Meet Market Requirements B. Market Structure 1. Distribution 2. Segmentation i. Large Increase of Foreign Travelers to Japan ii. Spending More Time at Roadside Rest Areas and Airport Terminals iii. -
Wheel Cake: Nostalgia Flavor Vs. Young Generation 作者: 李瑀喬。
投稿類別:英文寫作類 篇名: Wheel Cake: Nostalgia Flavor vs. Young Generation 作者: 李瑀喬。國立苗栗高商。應外三零一 陳郁如。國立苗栗高商。應外三零一 楊宗恩。國立苗栗高商。應外三零一 指導老師: 陳文惠老師 Wheel Cake: Nostalgia Flavor vs. Young Generation I. Introduction I.1.Background Wheel cake is also called red bean cake in Taiwan. It can be found at any roadside vendor. Although the wheel cake was invented by the Japanese, Taiwanese sellers have adopted innovative ideas and business practices to sell wheel cake on a large scale. This seemingly ordinary traditional snack can develop many brands such as Wandan (萬丹), Guan Pei (關北), and Wu (伍師傅). Sometimes Red Bean (有時候紅豆餅), after investing 400,000 NT on the renovation and equipment, the business now brings in 300,000 NT per month with daily sales of around 700 hot wheel cakes (Tricky Taipei, 2016). Wheel cake is the taste of childhood in everyone's heart. You’ll find millions of Taiwanese that the old and the young recalling some of the best memories while munching on one of these wheel cakes (Foodamentals, 2017). Even former President Ma Ying-jeou loves sweets, especially red bean products, most like wheel cakes. Although wheel cakes were invented in Japan, Taiwanese have used innovative techniques to make many different flavors of wheel cakes. Nobility and civilians like to eat wheel cake suffaf and now it is one of Taiwan's most popular snacks. Why is this ancient food still the most popular snack in this age of innovation? Therefore, the purpose of this study is to explore the origin, history and business practices of the national snack "wheel cake", and provide consumers and the public for reference and learning. -
PE & QSR: Ambition on a Bun Asian Venture Capital Journal | 06
PE & QSR: Ambition on a bun Asian Venture Capital Journal | 06 November 2019 Many private equity investors think they can make a fast buck from fast dining, but rolling out a Western-style brand in Asia requires discipline on valuation and competence in execution Gondola Group was among the last remaining assets in Cinven’s fourth fund, and as one LP tells it, exit prospects were uncertain. The portfolio company’s primary business was PizzaExpress, which had 437 outlets in the UK and a further 68 internationally as of June 2014. Expansion in China by the brand’s Hong Kong-based franchise partner had been measured, with about a dozen restaurants apiece in Hong Kong and the mainland. Cinven wasn’t willing to be so patient. In May 2014, Gondola opened a directly owned outlet in Beijing – as a showcase of what the brand might achieve in China when backed by enough capital and ambition. Two months after that, PizzaExpress was sold to China’s Hony Capital for around $1.5 billion. By the start of the following year, Cinven had offloaded the remaining Gondola assets and generated a 2.4x return for its investors. The LP was “pleasantly surprised” by the outcome. Hony’s experience with the restaurant chain hasn’t be as fulfilling. Adverse commercial conditions in the UK – still home to 480 of its approximately 620 outlets – has eaten into margins and left PizzaExpress potentially unable to sustain an already highly leveraged capital structure. Hony is considering restructuring options for a GBP1.1 billion ($1.4 billion) debt pile. -
Spatial Competition and Marketing Strategy of Fast Food Chains in Tokyo
Geographical Review of Japan Vol. 68 (Ser. B), No. 1, 86-93, 1995 Spatial Competition and Marketing Strategy of Fast Food Chains in Tokyo Kenji ISHIZAKI* Key words: spatial competition,marketing strategy, nearest-neighbor spatial associationanalysis, fast food chain, Tokyo distributions of points, while Clark and Evans I. INTRODUCTION (1954) describe a statistic utilizing only a single set of points. This measure is suitable for de One of the important tasks of retail and res scribing the store distribution of competing taurant chain expansion is the development of firms such as retail chains. a suitable marketing strategy. In particular, a The nearest neighbor spatial association location strategy needs to be carefully deter value, R, is obtained as follows: mined for such chains, where store location is often the key to the successful corporate's R=ƒÁ0/ƒÁE (1) growth (Ghosh and McLafferty, 1987; Jones and The average nearest-neighbor distance, ƒÁ0, is Simmons, 1990). A number of chain entries into given by the same market can cause strong spatial com petition. As a result of this, retail and restaurant (2) chains are anxious to develop more accessible and well-defined location strategies. In restau where dAi is the distance between point i in type rant location, various patterns are respectively A distribution and its nearest-neighbor point in presented according to some types of restau type B distribution and dBj is the distance from rants (i.e. general full service, ethnic, fast food point j of type B to its nearest neighbor point of and so on) and stores of the same type are type A. -
Food Service - Hotel Restaurant Institutional
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/20/2016 GAIN Report Number: ID1640 Indonesia Food Service - Hotel Restaurant Institutional Food Service Hotel Restaurant Institutional Update Approved By: Ali Abdi Prepared By: Fahwani Y. Rangkuti and Thom Wright Report Highlights: The Indonesian hotel and restaurant industries grew 6.25 and 3.89 percent in 2015, respectively. Industry contacts attribute the increase to continued urbanization, tourism, and MICE (Meeting, Incentive, Conference, and Exhibitions) development. The Bank of Indonesia expects that economic growth will fall around 4.9 to 5.3 percent in 2016 and 5.2 to 5.6 percent in 2017. Post: Jakarta I. MARKET SUMMARY Market Overview Indonesia is the most populous country in the ASEAN region with an estimated 2017 population of 261 million people. It is home to approximately 13,500 islands and hundreds of local languages and ethnic groups, although the population is mostly concentrated on the main islands of Java, Sumatra, Kalimantan, Sulawesi and Papua. It is bestowed with vast natural resources, including petroleum and natural gas, lumber, fisheries and iron ore. Indonesia is a major producer of rubber, palm oil, coffee and cocoa. In 2015, Indonesian GDP declined to 4.79 percent. The Bank of Indonesia expects economic growth will reach between 4.9 and 5.3 percent in 2016 and 5.2 to 5.6 percent in 2017. This contrasts with growth rates above 6 percent during 2007 to 2012 period. Inflation has ranged between 2.79 (August) and 4.45 (March) during the January-October 2016 period, while the rupiah has remained weak vis-à- vis the U.S. -
Support Your Favourite Eateries
SUPPORT YOUR FAVOURITE EATERIES Eatery Unit No In Operation Contact No. Find them online https://www.absolutethai.com. Absolute Thai MBLM #B2-16 Open 6634 2371 my/absolute-thai Aloha Poke MBLM #B2-46 Open 66340730 www.alohapoke.com.sg https://m.facebook.com/arcad Arcade Fish Soup MBLM #B2-69 Open 8566 9077 efishsoup/ Awfully Chocolate MBLM #B2-33 Open 6509 9422 www.awfullychocolate.com Boost MBLM #B2-64 Open www.boostjuicebars.com.sg https://m.facebook.com/living. Botanica MBLM #B2-37 Open 6634 2330 botanica.sg/ Boulevard Bayfront MBFC T1 #01-02 Closed 6634 8761 www.Boulevard.sg Breadtalk MBLM #B2-18 Open 6509 4644 www.breadtalk.com.sg Closed but delivery available via Burger Burger King MBLM #B2-03 6634 1530 www.burgerking.com.sg King app, Deliveroo and FoodPanda https://www.facebook.com/bus Bushido MBLM GP #01-02 Closed 6634 8879 hidoasia/ Closed but delivery Cedele MBFC T3 #01-07 6443 8553 https://www.cedelemarket.com available via website .sg/ Cedele ORQ ST #B2-02 TBC 6423 4882 Chopsticks by ORQ ST#B2-04 Open 6534 9168 www.theasiankitchen.com.sg The Asian Kitchen Closed but delivery Copper Chimney MBFC T3 #02-06 9238 1272 www.copperchimney.com.sg available via website Crave MBLM #B2-63 Open - www.crave.com.sg MBFC T1 #01- Dimbulah Open - www.dimbulahcoffee.com 01A Dimbulah ORQ ST #01-10 Open - www.dimbulahcoffee.com Din Tai Fung MBLM #B2-05 Open 6634 7877 www.dintaifung.com.sg Erwin's Gastrobar MBLM GP#01-01 Open 6634 8715 www.erwins.com.sg Forbidden Duck MBLM GP #02-02 Open 6509 8767 www.forbiddenduck.sg Harry's Bar MBLM GP#01-03 Open 6634 6318 http://harrys.com.sg/ Hey Bo MBLM #B2-41 Open 6974 6209 www.heybo.sg https://m.facebook.com/Men- ya-KAIKO- 616389838505564/menu/?p_r Hokkaido Ramen ef=pa&refsrc=https%3A%2F% MBFC T3 #01-01 Open 6509 8150 Men-ya KAIKO 2Fm.facebook.com%2Fpg%2 FMen-ya-KAIKO- 616389838505564%2Fmenu %2F&_rdr Shops operating hours may vary due to exigencies. -
The Restaurant: from Concept to Operation, Sixth Edition
This page intentionally left blank The Restaurant From Concept to Operation Sixth Edition John R. Walker, DBA,CHA,FMP McKibbon Professor of Hotel and Restaurant Management and Fulbright Senior Specialist, University of South Florida Sarasota-Manatee JOHN WILEY & SONS, INC. Photos were taken by the author unless otherwise noted. This book is printed on acid-free paper. Copyright © 2011, 2008, 2005 by John Wiley & Sons, Inc. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at http://www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. -
Americans Celebrate with Food, Whether New Year's Eve, the 4Th Of
Corn-Pork-Beef-Wheat Evening Presentation Iowa State University Ames, Iowa Americans celebrate with food, whether New Year’s eve, the 4th of July, Thanksgiving, or a host of local or regional, secular and religious festivities. American food has evolved and diversified through the centuries, from the simple, sustaining dishes of Colonial times to the complex food combinations that characterize the new millennium. Behind each food lies a history of use at different times at different geographical regions of America. Today, my objective is to briefly explore four of these foods: corn and pork; beef and wheat. And I begin with corn. Some call it maize, others call it corn. Regardless of name it is the same food, Zea mais. The word maize comes from the Taino language, spoken by the Arawaks, a Caribbean Native American nation, who greeted Columbus in 1492. The word maize subsequently transferred to Spanish, and entered other European languages as well. The alternative word, corn, originally spelled corne, is an Old English generic term for grain, whose meaning subsequently shifted to designate wheat. American-style English, however, continues to use the word corn in the sense of maize, usage that has continued into the 21st century. Maize was domesticated and first cultivated in the central valley of Mexico, perhaps 6,000 years ago, and ultimately became the primary dietary staple throughout Mesoamerica. Cultural exchange and trade gradually brought maize and other Mesoamerican crops northward into the geographical region now defined by the United States, where the grain was adopted in the semi- arid lands of the American southwest about 1,000 years ago, and about 800 years ago in the eastern seaboard region of North America.