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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. -
Communications Report of Special Procedures*
United Nations A/HRC/18/51 General Assembly Distr.: General 9 September 2011 English/French/Spanish only Human Rights Council Eighteenth session Agenda item 5 Human rights bodies and mechanisms Communications Report of Special Procedures* Communications sent, 1 December 2010 to 31 May 2011; Replies received, 1 February 2011 to 31 July 2011 Joint report by the Special Rapporteur on adequate housing as a component of the right to an adequate standard of living, and on the right to non-discrimination in this context; the Working Group on arbitrary detention; the Special Rapporteur on the situation of human rights in Cambodia; the Special Rapporteur on the sale of children, child prostitution and child pornography; the Independent Expert in the field of cultural rights; the Special Rapporteur on the right to education; the Working Group on enforced or involuntary disappearances; the Special Rapporteur on extrajudicial, summary or arbitrary executions; the Special Rapporteur on the right to food; the Special Rapporteur on the promotion and protection of the right to freedom of opinion and expression; the Special Rapporteur on the rights to freedom of peaceful assembly and of association; the Special Rapporteur on the promotion and protection of the right to freedom of opinion and expression; the Special Rapporteur on freedom of religion or belief; the Special Rapporteur on the right of everyone to the enjoyment of the highest attainable standard of physical and mental health; the Special Rapporteur on the situation of human rights defenders; -
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. -
Africans: the HISTORY of a CONTINENT, Second Edition
P1: RNK 0521864381pre CUNY780B-African 978 0 521 68297 8 May 15, 2007 19:34 This page intentionally left blank ii P1: RNK 0521864381pre CUNY780B-African 978 0 521 68297 8 May 15, 2007 19:34 africans, second edition Inavast and all-embracing study of Africa, from the origins of mankind to the AIDS epidemic, John Iliffe refocuses its history on the peopling of an environmentally hostilecontinent.Africanshavebeenpioneersstrugglingagainstdiseaseandnature, and their social, economic, and political institutions have been designed to ensure their survival. In the context of medical progress and other twentieth-century innovations, however, the same institutions have bred the most rapid population growth the world has ever seen. The history of the continent is thus a single story binding living Africans to their earliest human ancestors. John Iliffe was Professor of African History at the University of Cambridge and is a Fellow of St. John’s College. He is the author of several books on Africa, including Amodern history of Tanganyika and The African poor: A history,which was awarded the Herskovits Prize of the African Studies Association of the United States. Both books were published by Cambridge University Press. i P1: RNK 0521864381pre CUNY780B-African 978 0 521 68297 8 May 15, 2007 19:34 ii P1: RNK 0521864381pre CUNY780B-African 978 0 521 68297 8 May 15, 2007 19:34 african studies The African Studies Series,founded in 1968 in collaboration with the African Studies Centre of the University of Cambridge, is a prestigious series of monographs and general studies on Africa covering history, anthropology, economics, sociology, and political science. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Greetings from MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY and Meals on Wheels July 5 July 6 July 7 July 8 July 9 It’S July and the Middle of Able to Process Information
ARENA: Meals Cooked On Site. Serving at Noon. Call Candy at (608) 341-6859. S.U.N. AVOCA: Home Delivery Only, Monday, Wednesday and Friday. Call (608) 930-9845. NUTRITION CENTERS HIGHLAND: Meals provided by Betsy’s Restaurant. Call Naomi at (608) 929-7482. Senior Dining HOLLANDALE: Meals provided by Viking Café in Blanchardville. Call (608) 523-4327. Greetings from MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY and Meals on Wheels July 5 July 6 July 7 July 8 July 9 It’s July and the middle of able to process information. Medical JULY Italian Sausage Cobb Salad: Tilapia Scampi summer. We are ready to attention is needed with severe dehydration, INDEPENDENCE DAY on a Hard Roll w/Peppers, Bacon, Egg, Chicken, Pork Roast w/Applesauce Linguini w/Butter, get back to some degree since it can lead to confusion, kidney failure, OBSERVED Onions & Sauce Blue Cheese, Avocado, Scalloped Potatoes Parsley & Parmesan of normalcy, which makes heart problems and possibly death. It is also Potato Wedges Mixed Greens Sliced Carrots Peas me very happy. On July possible to become overhydrated. Although NO MEALS Black Bean Salad & Ranch Dressing Rye Roll Fresh Spinach Salad 2021 MENUS 29, we will return to our not as common, athletes and individuals SERVED Black Forest Cake Seasonal Fruit Pineapple Tidbits Blueberry Lemon annual steak cookout. All with certain medical conditions are at higher w/Cherries Sugar Cookie Frozen Dessert Suggested Donations: $5.00 Congregate and $5.50 Home Delivery of the participants and the risk. Confusion and seizures can occur. July 12 July 13 July 14 July 15 July 16 Cecile McManus, RD staff look forward to this Many factors affect how much water you HIGHLAND: Call Naomi at (608) 929-7482. -
The Improvement of Nutrition Quality and Organoleptic Characteristics of Indonesian Milkfish Meatball by Adding Kelor (Moringa Oleifera Lam) Leaves
International Food Research Journal 26(1): 263 - 268 (February 2019) Journal homepage: http://www.ifrj.upm.edu.my The improvement of nutrition quality and organoleptic characteristics of Indonesian milkfish meatball by adding kelor (Moringa oleifera Lam) leaves *Minantyo, H., Purnomo, H., Winarno, P.S. and Kartikawati, M. Department of Culinary Business, Faculty of Tourism, Ciputra University, Surabaya, East Java, Indonesia. Article history Abstract Received: 28 April, 2017 The awareness on healthier foods has increased in the past decades. Therefore, the incorporation Received in revised form: of healthier ingredients which are rich in phytochemicals beneficial for health is also drawing 3 November, 2017 huge attention by food technologists worldwide. Kelor (Moringa oleifera) leaves are highly Accepted: 5 September, 2018 valued as food with high nutritional value, and regarded as supplement of protein and calcium besides containing phytochemicals, glucosinalates and isothyiocyanates. The aim of the present work was to improve the protein, calcium, and fibre contents and organoleptic characteristics Keywords of milkfish (Chanos chanos) meatballs. Organoleptic test, and protein, calcium and fibre content measurements were therefore conducted to evaluate the resulting milkfish meatballs Moringa oleifera, with and without the addition of kelor leaves. Results obtained showed that the addition of Kelor, kelor leaves increased calcium but decreased the protein content of milkfish meatballs. Boiled Meatballs, treatment reduced the protein content of milkfish meatballs but increased the fibre content. For Milkfish, Nutrition. all the organoleptic characteristics tested, original milkfish meatballs were more acceptable than samples with the addition of kelor leaves. Among the addition treatments for boiled and unboiled leaves, milkfish meatballs added with 10% boiled kelor leaves were the most accepted by panellists with colour, aroma, taste, texture, and overall acceptance scores of 2.65, 3.20, 2.88, 2.87 and 2.85, respectively. -
A Bigger Zen Box to Play In
ZEN BOX IZAKAYA classics, with the addition of some noodle DISH 602 Washington Ave. S., Minneapolis and ramen dishes and even a curry, and 612.332.3936 a strong emphasis on their own version items $3.50-$12 of comfort food. There’s a selection of fried things (agemono) like dumplings, croquettes, and crispy popcorn chicken; Zen Box Izakaya’s bar food, a list of grilled things (yakimono) like like grilled Yaki Tofu, can salmon, short ribs, and tofu; and a bunch double as full meals of “izakaya classics” that don’t in either category. The menu standouts combine the best attributes of drinking food—spicy, salty, crunchy, and packed with e still being substantial enough to build a meal around. The Buta Kimchi tops this list. Thick, chewy, fatty slices of pork belly are sautéed and smothered with kimchi. As fermented cabbage goes, it’s on the mellow end of the spectrum, but still tangy and deep. Another pork belly dish, the Chashu Yaki, also sent chopsticks and - ing over the last bit. Rings of pork belly, almost devoid of fat, take a light hit of citrusy ponzu sauce, contrasting with a smoky charred note from the grill. And the went all the way down through the bed of grilled sweet onions, which got snatched up, too. Comfort food meets bar food—and fantastic things happen—in a plate of teba- saki. Tender, meaty chicken wings with a Pages decadently fatty layer of skin are coated in sea salt and just enough pepper. If a wing went to school to learn a little class, it might come out like these simple, subtle, and wings. -
Japanese Seafood Business Matching in Chicago Product List
Japanese Seafood Business Matching in Chicago Product List Date: Thursday, March 12, 2020 Venue: Virgin Hotels Chicago (203 N Wabash, Chicago IL 60601) Schedule: 1:00-2:00 PM Sushi Seminar @Miss Ricky (1st floor) 2:00-5:00 PM Business Matching @The Manor & The Sandbox (3rd floor) RSVP(free): https://jetroseafood2020.eventbrite.com JETRO Japanese Seafood Business Matching Floor map (3rd Floor) (Lobby) Registration The Sandbox The Manor ① Kyokuyo Co., Ltd. ⑥ Misaki Megumi Suisan Co., Ltd. ② RUMI JAPAN ⑦ KANEFUKU USA, INC ③ YOSHIMURA Co., LTD & ⑧ KANERYO Sea Vegetable CORP. FUKUSUI SHOJI LTD. ⑨ Kanematsu USA Inc. ④ G japan foods Inc. ⑩ China-Japan Corporation ⑤ Sanwa Foods Co., Ltd. ⑪ Uozu Fisheries Cooperative ⑫ JC TREND CO., LTD. ⑬ Maruni Sapporo Kiyota Foods ⑭ HACHIYO SUISAN CO., LTD. ⑮ Daiei Foods Co., Ltd. ⑯ KANEDAI Co.,Ltd. [Booth No.1] Kyokuyo Co., Ltd. Web: http://kamec.us/index.htm Imitation crabmeat products (Gluten free) Recipe: Salad, Pasta, Stir-fry, Deep-fry, Sandwich, and Soup PR: We use crab meat extract to give you high quality imitation crab. Easy to use. Steamed octopus Recipe: Sushi, Sashimi, Salad, Steak, Marinade, Carpaccio, Pasta PR: Steamed ready to use octopus. “TUNAGU” brand Bluefin tuna Recipe: Sushi, Sashimi PR: Sustainable farm raised Bluefin tuna from Ehime, Japan. [Booth No. 2] Rumi Japan Web: http://www.rumijapan.co.jp/en/company/ Frozen TS Hamachi Fillet Recipe: Sashimi, Sushi PR: Yellow tail smoked to retain natural color. Bisen Seabream Recipe: Sashimi, Sushi PR: Eco-friendly farmed seabream. Fed high quality feed which improves the quality of meat and color. [Booth No. 3] YOSHIMURA Co.,Ltd. Web (JP Only): http://yoshimura888.com Fish and Vegetable Dumplings Recipe: Grill, Fry, or Boil Microwave (600w about 3-4min.) PR: Certified HALAL. -
Resource Management in the Baltic Sea - a Background Document and a Summary of Findings of an International Workshop
Resource management in the Baltic Sea - a background document and a summary of findings of an international workshop Mikael Hildén, Riku Varjopuro, Heta Rousi, Milla Mäenpää Finnish Environment Institute 15.8. 2008 Abstract The management of the fishery resources of the Baltic Sea is a typical example of a socio- ecological complex in which the ecological basis for the exploitation is intimately intertwined with social and political factors. This report has explored the complex from a social science perspective by examining the nature of a set of problems and challenges, and by discussing possible solutions using the collective expertise of approximately 30 researchers and experts representing different fields. The general conclusion is that there is a need to bring in views that can change the current constellations of the management regime, which has focused on total allowable catches as the main instrument. For political, social and practical reasons the regime has not been able to bring about significant improvement in the management of the Baltic Sea resources, notably the cod stocks. Therefore one should try to explore alternatives that can bring about changes in the management regime, at the same time realizing that what is needed is a suite of measures. There is no panacea for the resource management and therefore several approaches and measures have to be used in concert. 1 Contents Executive summary ............................................................................................................................. -
Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an -
Primary School Lunch Menu W| September 2020
Primary School Lunch Menu W| September 2020 LUNCH MORNING SNACK MAIN COURSE SIDE DISHES NOODLE SOUP FRESH FRUITS BBQ Pork Shoulder Dinner rolls Steam rice MONDAY Watermelon Szechuan tofu w Pork Watermelon Salad bar Meat ball noodle Fresh Milk Braised bamboo w mushroom, wood ear, lotus Watermelon juice 31 Aug 20 Wok fried white cabbage soya sauce seed V Sweet and sour soup Baked Potato Chicken nuggets Steam rice TUESDAY Pumpkin muffins Pho ga Dragon fruit Minced pork w quail egg Salad bar 1 Sept 20 Passion fruit juice (chicken noodle) Lemon tea Mushroom sautéed w sweet corn V Sauteed green bean Chicken mushroom soup WEDNESDAY 2 Sept 20 Bibimbap Salad bar Bun bo Banana THURSDAY Bread pudding Fried egg Bibimbap Veggies (beef noodle) Passion fruit juice 3 Sept 20 Yogurt Kimchi V Seaweed Soup Mashed Pumpkin Steam rice Cheese stick Meatball w sweet & Sour Sauce Pho ga Mango FRIDAY Salad bar Pomegranate Juice Deep fried fish finger w cream sauce (Chicken noodle) Pomegranate Juice 4 Sept 20 Mix steam veggies Vegetable Omelette V Cream of Potato soup V=VEGETARIAN Primary School Lunch Menu W2 September 2020 LUNCH MORNING NOODLE SNACK MAIN COURSE SIDE DISHES FRESH FRUITS SOUP Chicken Stick Fried With Cheese Thai’s Style Fried Beef Stick Salad Bar MONDAY Mini Sponge Cake Wok Fried Nappa Cabbage With Mushroom French Fried Pho Bo Seasonal Fruit & 7 Sept 20 Fresh Milk Mix Veggie Soup Steam Rice (Beef Noodle) Juice Tofu Curry w Mushroom V Shrimp w Passion Fruit Sauce Chachiu Pork Salad Bar TUESDAY Mantou Sauteed Pumpkin w Garlic Baked Sweet Potato Sour