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Quantitative Risk Assessment for Korean Style Menu Items: a Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad)
Japan Journal of Food Engineering, Vol. 9, No. 1, pp. 9-20, Mar. 2008 Recent Progress in Food Science and Engineering Review Quantitative Risk Assessment for Korean Style Menu Items: A Case Study on the Exposure Assessment of Saengchae (A Korean Radish Salad) Seung Ju LEE•õ and Aeri PARK Department of Food Science and Technology, Dongguk University 26, 3-ga, Pil-dong, Chung-gu, Seoul, 100-715, Korea Today, Korean style dishes are being globalized, and with such a trend, it should be ensured that they can be safe from foodborne contamination. In this study, QRA, which is a quantitative technique to predict contamination levels and to perform sensitivity and scenario analyses , was performed in order to achieve better safety management for Korean style menu preparations. First, the hygienic conditions of Korean style dishes were surveyed, showing that these foods would not be safe if managed improperly. Saengchae, which was one of the dishes, proved vulnerable to pathogen contamination, and was selected for the case study. As a result, the hazard factor was determined as Staphylococcus aureus, and the hygienic conditions in the restaurant used for the case study were considered safe from food contamination. Through sensitivity analysis, the CCP in the preparation procedure was determined as the storage step. Through scenario analysis, the CL of the resultant CCP was estimated as a storage temperature lower than 15•Ž , when stored for 3-5 hours. In conclusion, we demonstrated that QRA, known as a versatile solution in quantitative analysis, can be applied successfully to aid conventional HACCP for the safety management of Korean style menu items. -
Kobe Shu-Shin-Kan Breweries, Ltd. Corporate Profile
Kobe Shu-Shin-Kan Breweries, Ltd. Corporate Profile A sake brewery that creates the future of food, agriculture, and local communities https://www.shushinkan.co.jp https://www.enjoyfukuju.com Sustainability Journey Kobe Shu-Shin-Kan Breweries, Ltd. CSR Report 1-8-17 Mikagetsuka-machi, Higashinada-ku, Kobe-shi 658-0044 Month of publication: August 2019 First Stage Production that keeps an eye on nature and people Kobe Shu-Shin-Kan contributes to society by creating sake and its culture, while pursuing the best quality and following the Nada region’s traditions of sake-making. Kobe Shu-Shin-Kan is a complex which is composed of four brewhouses. The “Fukuju” brewery, where “Fukuju” sake is brewed, the “Suimei” brewhouse, where the luxurious cellar restaurant “Sakabayashi” is located, the “Toumyou” brewhouse, which serves as our brewery shop, and the “Houmei” brewhouse (Shu- Shin-Kan Hall), which serves as a multipurpose hall. These are broadly classified into the three businesses i.e. brewery, restaurant, and sightseeing. Hand in hand with our customers, we are aiming at regional development by brewing sake and sharing seasonal cuisine, on the basis of local production and consumption. Outline of our business Brewery business Restaurant business Sightseeing business Fukuju brewery Suimei brewhouse Toumyou brewhouse Houmei brewhouse We offer our sake “Fukuju.” (Sakabayashi) (Brewery shop) (Shu-Shin-Kan Hall) We offer banquet-style dining which can We offer sake fresh from the brewery. We hold music concerts. be enjoyed with sake. We offer dishes that go well with sake, We hold performances such as classical We hold events where one can enjoy which are delivered from all over entertainment. -
Survey Results: Quality Attributes for Group 2
African Food Tradition rEvisited by Research FP7 n°245025 Start date of project: 01/09/2010 Duration: 45 months Deliverable number : D 1.1.2.2 Title of deliverable: Survey results: quality attributes for Group 2 Deliverable type ( Report, Prototype, Demonstration, Other ): Report Dissemination level (PU, PP, RE, CO)*: PU Contractual date of delivery: April 2011 Actual date of delivery: August 2011 Work-package contributing to the deliverable: WP 1 Organisation name of lead contractor for this deliverable: CSIR Authors: indicated by products in each report below This document has been send to : The coordinator by WP Leader Date: August 2011 To the Commission by the Coordinator Date: October 2011 * PU: Public; PP: Restricted to other programme participants (including the Commission Services); RE: Restricted to a group specified by the consortium (including the Commission Services); CO: Confidential, only for members of the consortium (including the Commission Services) AFTER (G.A n°245025) – Deliverable 1.1.2.3 Survey results: quality attributes for Group 3 Kitouza Identification of quality attributes by survey Part of D 1.1.2.2: Survey results: quality attributes for Group 2 Authors: Danielle Rakoto Victor Jeannoda 1 AFTER (G.A n°245025) – Deliverable 1.1.2.3 Survey results: quality attributes for Group 3 INTRODUCTION For the Malagasy, zebu (or beef) is kept to produce meat for consumption. The meat of beef is subjected to diverse preparation and/or preservation techniques. These range from the production of kitoza (strips of dried meat) to that of « varanga » (fried shredded meat) and of « jaka » (meat preserved in fat). -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Avalon Store, South Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Earth's Best (Cont'd) Pears Second Stage Dr. Bronner's Mild Liquid Baby Soap - 16 oz. Pears & Mangos Second Stage Mild Liquid Baby Soap - gallon Pumpkin Cranberry Apple Baby Food Puree Mild Baby Bar Soap Organic Squash and Sweet Peas Mild Liquid Baby Soap - 32 oz. Organic Green Beans and Rice Dr. Bronner's Magic HAPPYBABY Pouches Baby Unscented Organic Magic -
Sake Essential Guide
THE ESSENTIAL GUIDE TO Copyrighted material, April 2021 BREWERY & DISTILLERY PREFECTURES JAPAN MAP Hokkaido CHINA RUSSIA AMA NO TO Yuzawa, Akita TOKO NORTH KOREA GINGA SHIZUKU Yonezawa, Yamagata KANBARA Aga, Higashikanbara, Niigata SEA OF JAPAN SHIOKAWA Nishi-ku, Niigata City, Niigata YUHO TENTAKA Hakui, Ishikawa Nasu, Tochigi YAMADA SHOTEN Yaotsu, Gifu MANTENSEI Yazu, Tottori MANA 1751 Ono, Fukui MT. FUJI TOKYO RIHAKU Matsue, Shimane TENSEI Chigasaki, Kanagawa TAKAHIRO Ube, Yamaguchi TAKATENJIN Kakegawa, Shizuoka FUKUCHO TOZAI Akitsu, Hiroshima BUSHIDO KONTEKI KAWATSURU Fushimi, Kyoto Kan’onji, Kagawa RIHEI CHIYONOSONO Kagamizu, Miyazaki Yamaga, Kumamoto PACIFIC OCEAN SAKE RICE VARIETIES IN JAPAN A.D. 700 TOTAL ~ USED IN VINE CONNECTIONS SAKE = YEAR SAKE IS BELIEVED 100 17 TO HAVE ORIGINATED IN JAPAN 1,000 NUMBER OF SAKE BREWERIES IN JAPAN TODAY SAKE RICE VS. TABLE RICE 55% HEIGHT: WEIGHT: OF JAPAN’S FARMLAND IS RICE PADDIES sake rice is at sake rice is least 25% taller heavier (weighs 15%-17% than table rice 25-30 grams) AVERAGE ALCOHOL WIDTH: CONTENT: BY VOLUME IN SAKE a grain of sake sake rice has more rice is 20% larger starch, less fat, & LESS THAN 6% than table rice less protein OF ALL JAPANESE SAKE IS CONSIDERED SUPER PREMIUM SAKE GRADE LEVELS 31 NON JUNMAI JUNMAI RICE NUMBER OF PREMIUM Brewed using Rice, Brewed using Rice, MILLED SAKE IMPORTED BY Water, Koji Mold, Water, & Koji Mold only VINE CONNECTIONS & Distilled Alcohol (NO Distilled Alcohol) TO: Increasing quality, price, fragrance, complexity Increasing quality, SUPER PREMIUM JUNMAI AT LEAST 50% 2.6% DAIGINJO (50% or more 3.2% DAIGINJO milled away) high quality 6.2% JUNMAI AT LEAST 60% GINJO (40% or more GINJO milled away) 14.2% PREMIUM AT LEAST 70% HONJOZO (30% or more milled away) 73.8% ALL SAKE MADE LOW GRADE LOW JUNMAI FUTSU “TABLE SAKE” FUTSU “TABLE SAKE” Table sake often uses NONO MMINIMUMINIMUM RREQUIREEQUIRE- automated brewing MENTSMENTS processes and high amounts of distilled Futsu represents about 75% alcohol. -
Non-GMO Project Verified Products
Non-GMO Project Verified Products Montgomery Store, South Region Whole Foods Market, as a part of its mission to offer food in its most natural state, has created a Non-GMO Project Verified Product shopping list. Developed in partnership with the Non-GMO Project, a non-profit organization dedicated to allowing consumers to make informed choices and to ensuring sustained availability of non-GMO options, this shopping list highlights products that have been reviewed and verified by an independent third party to ensure that food production follows rigorous best practices for GMO avoidance. We hope that this proves to be a valuable shopping tool for you! Products that have been verified have the easy -to-recognize seal featured at the top of this shopping list. Unfortunately, due to cross-contamination and pollen drift, very few products in the U.S. are completely free of GMOs. The Non-GMO Project standard is a process-based standard that avoids the intentional use of GMO ingredients by providing suppliers with procedures and best practices for minimizing the presence of GMO ingredients. Thank you for shopping Whole Foods Market and your support of the Non-GMO Project! Baby & Child Products Earth's Best (Cont'd) Baby Food Breakfast Sweet Potato Cinn Dr. Bronner's Mild Baby Bar Soap Whole Grain Oatmeal Cereal Mild Liquid Baby Soap Apples & Blueberries Second Stage Mild Liquid Baby Soap - 16 oz. Organic Carorts and Broccoli Mild Liquid Baby Soap - 32 oz. Apples & Apricots Second Stage Pumpkin Apple Dr. Bronner's Magic Baby Unscented Organic -
A QUALITY SUPPLY BRAND Wherever You Are SAME Quality Same Service WHY Same Packaging YPS?
PROVISIONS CATALOGUE A QUALITY SUPPLY BRAND WHerever you are SAME quality same service WHY same packaging YPS? Born from an independent idea while serving the global yachting industry, emerges a new entry in the field of specialized high quality food and beverage provision. YPS - Yacht Provisions Specialist, a new high-end brand conceived from the careful analysis of the market to meet and satisfy the needs of professionals working aboard the world’s most prominent yachts. The companies displaying this new brand will work in synergy to ensure a consistently high level of service, quality, and packaging. YPS affiliated companies will be certified as professional and reliable, deriving from proven experience in assisting and supplying yachts in the area. Authorization to use the YPS logo will be granted only after careful analysis of the candidate. A YPS certified company will guarantee: • Consistent high quality products • Quality control methodology: All the products will be re-packaged inside YPS cartons/boxes to guarantee that all the products have been individually checked. YPS companies will apply independent price policy and there will be no commission to pay to anyone. What are the advantages for suppliers to be YPS affiliated??? • For example, after an initial YPS experience, yachts using YPS Greece will prefer to receive supplies by YPS Spain when in the area, and vice versa; business will grow for all YPS companies due to the positive association and recognition of the YPS brand. What are the advantages for yachts using YPS • Consistent high quality products • Consistent high quality packaging • Assurance that they are dealing with professional companies Products will be selected from a genuine typicality found in both local and world markets. -
Our Tables Can Save Tidal Flats
Our tables can save tidal flats Joon Kim Gwangju Jeonnam Research Institute Contents Tidal Flats & Slow Fish Traditional Knowledge & Tidal Flats Ark of Taste & Tidal Flats Sustainable Tidal Flats Tidal Flats & Slow Fish ▪ Protection of the marine ecosystem and small fishing communities ▪ Must we continue eating endangered fish species? ▪ How should we consume such fish? ▪ What is the future of small-scale fishers? ▪ Sustaining of both large-scale food mechanisms and small-scale fishing ▪ Consumer participation: enjoyment, interest, and responsibility ▪ Traditional knowledge and eating habits ▪ Restoration of fishing communities and ecological sustainability Tidal Flats & Slow Fish ▪ Fish and shellfish grown normally in healthy seas and tidal flats ▪ Small-scale (livelihood) fishing, not large-scale corporate fishing ▪ Fish and shellfish grown in marine ecological environments ▪ Preservation of fishing villages, fishers, and fishing culture ▪ Sustainable fishing districts and methods ▪ Urban consumers whose purchases are based on intrinsic value rather than price ▪ Chefs who cook with dedication and care Tidal Flats & Slow Fish ▪ We are the net! ▪ Protection of marine biodiversity and provision of the opportunity to enjoy seafood ▪ Australia, Congo, Denmark, Ecuador, France, Ireland, Italy, Japan, Morocco, the Netherlands, Russia, Senegal, Korea, Spain, Sweden, Tunisia, Uganda, and the United States ▪ Slow Fish Network: participated in by fishing communities, biologists, chefs, consumers, and relevant experts Tidal Flats & Slow Fish ▪ Humans are part of a system of closely intertwined living beings. ▪ The “net” is not merely a tool for fishing but a tightly knit network of water, soil, microorganisms, fish, fishers, and consumers. ▪ Meetings with producers and fishers ▪ Meetings with Brittany Cave Presidium, small-scale fishers, and traditional fishers of Wadden Sea ▪ Event (Taste Workshop) operated by biologists, fishers, and chefs Tidal Flats & Slow Fish ▪ An international movement that began in 1986 with the objection to McDonalds’ entry into Italy. -
BASIC RECIPE for Soy-Stewed Fish 2020
煮付け NITSUKÉ Soy-Simmering or Soy-Stewing Soy-Simmered or Soy-Stewed Fish is most flavorful when cooked on-the-bone. In addition to slices with bone intact (some with roe, also), various fish parts including heads, collars, and fins are suitable. snapper slices with bone (tai kirimi) mackerel (saba) “steaks” mackerel 2-strip fillet with bone one side flounder (karei) flounder with roe (komochi karei) buri collars (kama) with fins golden-eye snapper “helmet” (kinmedai kabuto) yellowtail chunks (buri ara) Prepping kinmedai: removing scales (fish in bag to make cleanup easier) + split head (kabuto) Frequently encountered at fish markets and packaged in supermarkets in Japan: 筒切り tsutsu-giri “steaks” (chunks cut from the body of the fish with the center bone intact) 二枚おろし ni mai oroshi (fillet with one side bone-in, the other without bone; slices cut from the half with bone-in) 兜 kabuto (literally “helmet”) uses the heads of fish (especially in snapper family) カマ kama (literally “hoe”) collars (especially in yellowtail family) 鰈(かれい)karei (flounder; right-eyed) 子持ちかれい komochi karei right-eyed flounder with roe 比目魚(ヒラメ)hiramé (flounder; left-eyed) 鯛切り身 tai kirimi (snapper, slices with bone intact) 金目鯛(キンメダイ)kinmédai (golden-eye red snapper) © Copyright 2020. All rights reserved by Elizabeth Andoh. 1 MASTER RECIPE for SOY-STEWED FISH This recipe works especially well with fish in the SNAPPER FAMILY tai & kinmedai and buri YELLOWTAIL. Snappers are usually paired with gobō (burdock root) while daikon radish is more commonly paired with fish in the yellowtail family. The root vegetables are prepared in the same manner with parboiling in togi-jiru (the starchy water left after rinsing rice). -
History of Fermented Black Soybeans 1
HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi -
A Dietary Study of Moroteuthis Ingens and Other Southern Ocean Squid Species: Combined Stomach Contents and Fatty Acid Analyses
A dietary study of Moroteuthis ingens and other Southern Ocean squid species: combined stomach contents and fatty acid analyses by Katrina L. Phillips Bachelor of Science (Biochemistry, Zoology), University of Tasmania Bachelor of Antarctic Studies (Honours), University of Tasmania Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy University of Tasmania (October, 2003) ii "EMBRIAGADO por la evidencia del prodigio, en aquel momenta se olvid6 de la frustraci6n de sus empresas delirantes y del cuerpo de Melquiades abandonado al apetito de los calamares." "INTOXICATED by the evidence of the miracle, he forgot at that moment about the frustration of his delirious undertakings and Melquiades' body, abandoned to the appetite of the squids." Gabriel Garcia Marquez Cien aiios de soledad (One hundred years of solitude) (1967) "No shortage of explanations for life's mysteries. Explanations are two a penny these days. The truth, however, is altogether harder to find." Salman Rushdie The ground beneath her feet (1999) iii This thesis contains no material which has been accepted for a degree or diploma by the Unjversity or any other institution, except by way of background information and which has been duly acknowledged, and to the best of my knowledge and belief no material previously published or written by another person except where due acknowledgment has been made in the text. Thjs thesis may be made available for loan and limited copying in accordance with the Copyright Act 1968. Katrina L. Phillips ABSTRACT The squid fauna are a key component of the Southern Ocean ecosystem, although unfortunately little is known of their distribution, biology and ecology. -
The Symbol of Korean Culture
J Ethn Foods - (2016) 1e11 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Aesthetics of Korean foods: The symbol of Korean culture * * Hae-Kyung Chung a, , Hye Jeong Yang b, Dayeon Shin c, Kyung Rhan Chung d, a Department of Food and Nutrition, Hoseo University, Asan, South Korea b Korea Food Research Institute, Songnam, Kyongki-do, South Korea c Department of Nutrition and Dietetics, University of North Dakota, Grand Forks, ND, USA d The Academy of Korea Studies, Songnam, Kyongki-do, South Korea article info abstract Article history: Advances in transportation and communication have broken down critical barriers within the global Received 5 September 2016 economy, pushing us towards a more unified world. In keeping with this trend, processes of commu- Accepted 5 September 2016 nication, transportation, and production are becoming increasingly standardized, mechanized, and Available online xxx automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the Keywords: world are working to counteract such identity confusion. As globalization progresses, groups and na- aesthetics tionalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. ethnic food food culture Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous Korean food traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for symbolic analysis them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures.