Explain About Enkai in General & Subsequent Parties
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HCS Website List As of 31 Dec 2020.Xlsx
HCS Product List - By Brand Name (January 2021) Brand Name & Product Name Package Size (Lim Traders) Chicken Breaded Patties 1.8kg 100PLUS ACTIVE Non-Carbonated Drink 1.5L 100PLUS ACTIVE Non-Carbonated Drink 12X300ml 100PLUS ACTIVE Non-Carbonated Drink 300ml 100PLUS ACTIVE Non-Carbonated Drink 500ml 100PLUS ACTIVE Non-Carbonated Drink 6X300ml 100PLUS Blackcurrant 1.5L 100PLUS Blackcurrant 12X1.5L 100PLUS Blackcurrant 24X500ml 100PLUS Blackcurrant 500ml 100PLUS Hydration Bar 4X75ml 100PLUS Hydration Bar 75ml 100PLUS Lemon Lime 1.5L 100PLUS Lemon Lime 325ml 100PLUS Lemon Lime 500ml 100PLUS Orange 1.5L 100PLUS Orange 500ml 100PLUS Original 1.5L 100PLUS Original 12X1.5L 100PLUS Original 12X325ml 100PLUS Original 24X325ml 100PLUS Original 24X500ml 100PLUS Original 325ml 100PLUS Original 500ml 100PLUS Original 6X325ml 100PLUS Zero Sugar 1.5L 100PLUS Zero Sugar 12X1.5L 100PLUS Zero Sugar 24X325ml 100PLUS Zero Sugar 24X500ml 100PLUS Zero Sugar 325ml 100PLUS Zero Sugar 500ml 100PLUS Zero Sugar 6X325ml 333 Super Refined Blended Vegetable Oil 1X17kg 3A 100% Pure Black Sesame Oil 320ml 3A 100% Pure Black Sesame Oil 750ml 3A 100% Pure White Sesame Oil 320ml 3A 100% Pure White Sesame Oil 750ml 3A Black Pepper Sauce 250ml 3A Brown Rice Vermicelli 500g 3A Crispy Prawn Chilli 180g 3A Crispy Prawn Chilli 320g 3A Ginseng Herbal Soup Mix 40g 3A Instant Tom Yum Paste 227g 3A Klang Bakuteh Herbs & Spices Mix 35g 3A Premium Sugar Free Black Soybean Soy Sauce 400ml 3-Elephants Thai Organic Hom Mali Brown Rice 1kg 3-Elephants Thai Organic Hom Mali Brown Rice 2kg -
TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars .............................................................................................................................. -
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 . -
Evaluation of the Relative Available Energy of Several Dietary Fiber Preparations Using Breath Hydrogen Evolution in Healthy Humans
J Nutr Sci Vitaminol, 60, 246–254, 2014 Evaluation of the Relative Available Energy of Several Dietary Fiber Preparations Using Breath Hydrogen Evolution in Healthy Humans Tsuneyuki OKU and Sadako NAKAMURA Graduate School of Human Health Science, University of Nagasaki, Siebold, Nagasaki 851–2195, Japan (Received December 9, 2013) Summary A standardized simple, indirect method for assessing the relative energy of dietary fiber carbohydrates is not yet established. There is a need for a standardized in vivo assay. The objective of the present study was to evaluate the relative available energy (RAE) for 9 major dietary fiber materials (DFMs) based on fermentability from breath hydrogen excretion (BHE) in subjects. Fructooligosaccharide (FOS) was used as a reference. The study was conducted using a within-subject, repeated measures design and approved by the Ethi- cal Committee of University of Nagasaki. After DFM ingestion, end-expiratory gas (750-mL) was collected at 1-h intervals for 8 h, as well as at 2-h intervals between 8 h and 14 h, and 30 min after waking up and 24 h after DFM ingestion. Breath hydrogen concentration was assessed with a gas chromatograph. The RAE of DFMs tested was evaluated based on the area under the curve (AUC) of BHE of FOS. Based on the ratio of AUC for 8 h, the RAE of polydextrose, partially hydrolysed guar gum, resistant maltodextrin and partially hydrolysed alginate was 1 kcal/g, and that of glucomannan, heat-moisture treatment and high-amy- lose cornstarch and cellulose was 0 kcal/g, while the RAE of all tested DEMs including cel- lulose and glucomannan was 1 kcal/g in the calculation based on AUCs for 14 h and 24 h in subjects. -
A Revealing Carbon Assessment of Brew Dr. Kombucha's Supply Chain
TRIPLEWIN ADVISORY CASE STUDY | BREW DR. KOMBUCHA A Revealing Carbon Assessment of Brew Dr. Kombucha’s Supply Chain THE CLIENT TripleWin Advisory approached Brew Dr. Kombucha (BDK) about conducting a Scope 3 carbon inventory across its value chain. The company, anticipating their B Lab re-certifi cation process in the Fall of 2020 and with a mind on fulfi lling its business com- mitment to NetZero2030, eagerly said “Yes” to working together. THE CONTEXT TripleWin’s main point of contact was Danny Metcalf, Director of Sustainability and former Head of Business Operations. The company had begun calculating its Scope 1 and 2 greenhouse gas (GHG) emissions the year prior and off setting those totals by purchasing carbon off sets and renewable energy certifi cates (RECs) through Bonneville Environmental Foundation. Danny recognized that a Scope 3 or full value chain analysis of BDK’s GHG emissions was an opportunity to better understand the company’s total environmental impact and to highlight activities and processes in the supply chain that could be optimized, changed or eliminated altogether. Brew Dr. Kombucha (BDK) is an 11-year old, Portland, Oregon-based consumer products goods company that serves the market through three distinct product off erings: ✓ Brew Dr. Tea Houses: zen retail spaces where customers can select hot and cold to-order tea drinks and light snacks. ✓ Brew Dr. Kombucha: bottled fermented tea sold in glass bottles and aluminum cans throughout the U.S., Canada and parts of Mexico. ✓ Townshend Distillery: a spirits distillery. BDK operates in a high-growth sector of the Food & Beverage industry, the Kombucha market, sized at 1.35 billion (US$) and is expected to grow to 8.15 billion by 2026. -
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. -
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. -
ANNUAL REPORT 2016 Corporate Philosophy
ANNUAL Otsuka Holdings Co., Ltd. ANNUAL REPORT 2016 REPORT 2016 For the year ended December 31, 2016 Corporate Philosophy Creating innovative products These words embody our commitment to: Contributing Improving to the human health lives of people worldwide In keeping with this corporate philosophy and the Otsuka mottos of Jissho (Actualization) and Sozosei (Creativity), the Otsuka Group strives to utilize its unique resources and skills to develop differentiated scientific solutions which contribute to the lives of people worldwide in the form of innovative and creative products ranging from pharmaceuticals to consumer products. We are striving to cultivate a culture and a dynamic corporate climate reflecting our vision as a healthcare company. Consistent with this approach, we are dedicated to achieving global sustainability, to our relationships with local communities, and to the protection of the natural environment. Contents About Otsuka Creating Corporate Value Corporate Philosophy Corporate Governance ............. 42 Directors, Audit & Supervisory Business Model ......................... 02 Board Members ........................ 48 Corporate Social Business Segments ................... 04 Responsibility ........................... 50 Financial and Non-Financial Finance & General Information Highlights ................................. 06 Financial Summary ................... 54 Consolidated Financial Statements ................ 56 Message from the President ..... 08 Group Structure & Overview of Main Operating Companies ..... -
Assessment of Kombucha Tea Recipe and Food Safety Plan
Environmental Health Services FFoooodd IIssssuuee Notes from the Field Food Safety Assessment of Kombucha Tea Recipe and Food Safety Plan Request received from: Regional Health Authority Date of request: January 27, 2015. Updated March 9, 2020. Issue (brief description): Assessment of kombucha tea recipe and food safety plan Disclaimer: The information provided in this document is based on the judgement of BCCDC’s Environmental Health Services Food Safety Specialists and represents our knowledge at the time of the request. It has not been peer-reviewed and is not comprehensive. Summary of search information: 1. Internet sources: general search for “kombucha” 2. OVID and PubMed search “kombucha” AND “illness” 3. Personal communication with federal and provincial agencies Background information: Kombucha Tea (KT, sometimes called Manchurian tea or Kargasok tea) is a slightly sweet, mildy acidic tea beverage consumed worldwide, which has seen significant sales growth in North American markets from recent years.1 KT is prepared by fermenting sweetened black or green tea preparations with a symbiotic culture of bacteria and yeast (SCOBY), often referred to as the “mushroom” (misnamed because of its appearance) or as a “mother” (for its ability to reproduce). The floating mat is a biofilm layer made up of bacteria and cellulose that is more correctly referred to as a pellicle. The culture comes in different varieties, but is generally made up of a variable amount of Gluconacetobacter, Lactobacillus, and Acetobacter (genera of acetic acid bacteria) -
Weekend Special
THE NEST WEEKEND SPECIAL JUNE 6 & 7, 2020 Member Standard JUNE 13 & 14, 2020 Member Standard BRAISED KAMPUNG 22.5 24.5 ‘KUNG PAO’ PRAWN 22.5 24.5 SPRING CHICKEN (HALF) Sautéed Prawn with Dried Chilli, Onion, Ginger, Spring Marinated with Dark Soy Sauce, Japanese Shoyu and Onion, Tri-Colour Capsicum Garnished with Cashew Nuts Ginger, Slight Deep-Fried then Braised with Garlic, Shallot, Ginger, Leek, Superior Oyster Sauce and Ginseng Roots LEMON CHICKEN CUTLET 15.5 16.5 Deep-Fried Boneless Chicken Thigh Coated with OATMEAL SEABASS 22.5 24.5 Breadcrumbs Accompanied with Homemade Lemon Sauce Crispy Seabass Fillet Stir-Fried with Oatmeal, Curry Leaves, Chilli Padi and Margarine BLACK GAROUPA (WHOLE) 32.5 34.5 Deep-Fried Black Garoupa Served with Caramelized Onion SALTED EGG YOLK BITTER GOURD 12.5 13.5 and Dark Sauce Sautéed Bitter Gourd with Salted Egg Yolk All prices are in Singapore dollars and subject to prevailing government tax PLEASE CALL +65 6248 1711 FOR ORDERS SELF-COLLECT AND DELIVERIES AVAILABLE 10% OFF SELF-COLLECT ORDERS OPERATING HOURS: 11AM TO 7PM 11 LAGUNA GOLF GREEN SINGAPORE 488047 THE NEST WEEKEND SPECIAL FATHER’S DAY LUCKY DRAW PROMOTION Every $58 spent (single receipt, before GST) in June entitled one entry for our lucky draw! Prize worth more than $1,000 includes: One round of Weekday Golf at Masters Course for two persons Two $58 F&B vouchers One bottle of Lagavulin 16 Years Single Malt Scotch Whisky *Preorder required. Last order on June 18, 2020 before 3.00pm JUNE 20 & 21, 2020 FATHER’S DAY SPECIALS ADD-ONS (SERVING FOR 4 – 6 PERSONS) Member Standard (SERVING FOR 4 – 6 PERSONS) Member Standard * ROASTED DUCK – CHINESE STYLE 58 68 * ASIAN SIDE DISHES 38 48 (WHOLE) Mixed Salad Greens with Kombu Dressing, Stir-Fried Roasted Duck Served with Plum Sauce Kai Lan with Mushrooms and Chef’s Special Fried Rice * ROASTED BEEF BRISKET (APPROX. -
Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. -
Japan Energy and Sports Drink Market: Sample Report
1 © This is a licensed product of Ken Research and should not be copied TABLE OF CONTENTS 1. Asia Energy and Sports Drinks Market Introduction 2. Asia Energy and Sports Drinks Market Size, 2007-2012 3. Japan Energy and Sports Drinks Market Introduction 4. Japan Energy and Sports Drinks Market Size, 2007-2012 5. Japan Energy and Sports Drinks Market Segmentation by Functionality, 2007-2012 5.1. For Consumers at Work, 2007-2017 5.2. For Consumers at Play, 2007-2017 5.3. For Consumers at Leisure, 2007-2017 6. Japan Quasi Drug Energy Drink Market Segmentation by Distribution Channel, 2007-2012 6.1. For Drug Stores, 2007-2017 6.2. For Convenience Stores, 2007-2017 6.3. For Supermarkets and Hypermarkets, 2007-2017 6.4. For Others (Small Independent Retailers and Conventional Grocery Stores), 2007-2017 7. Japan Energy Drink Market Segmentation by Distribution Channel, 2007-2012 7.1. For Vending Machines, 2007-2017 7.2. For Convenience Stores, 2007-2017 7.3. For Supermarkets and Hypermarkets, 2007-2017 7.4. For Others (Small Independent Shops and Retailers), 2007-2017 8. Japan Sports Drink Market Segmentation by Distribution Channel, 2007-2012 8.1. For Hypermarkets and Supermarkets, 2007-2017 8.2. For Convenience Stores, 2007-2017 8.3. For Vending Machines, 2007-2017 8.4. For Others (Small Independent Retailers and Grocery Stores), 2007-2017 9. Japan Energy and Sports Drinks Market Trends and Developments Surge in the Number of Vending Machines in Japan Increasing Number of Fitness Clubs and Programs 2 © This is a licensed product of Ken Research and should not be copied Increase in the Expenditure on Food and Beverage Products 10.