PACIFIC CITIZEN, 125 Weller St., L.A., Calif
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Japanese Immigration History
CULTURAL ANALYSIS OF THE EARLY JAPANESE IMMIGRATION TO THE UNITED STATES DURING MEIJI TO TAISHO ERA (1868–1926) By HOSOK O Bachelor of Arts in History Colorado State University Fort Collins, Colorado 2000 Master of Arts in History University of Central Oklahoma Edmond, Oklahoma 2002 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY December, 2010 © 2010, Hosok O ii CULTURAL ANALYSIS OF THE EARLY JAPANESE IMMIGRATION TO THE UNITED STATES DURING MEIJI TO TAISHO ERA (1868–1926) Dissertation Approved: Dr. Ronald A. Petrin Dissertation Adviser Dr. Michael F. Logan Dr. Yonglin Jiang Dr. R. Michael Bracy Dr. Jean Van Delinder Dr. Mark E. Payton Dean of the Graduate College iii ACKNOWLEDGMENTS For the completion of my dissertation, I would like to express my earnest appreciation to my advisor and mentor, Dr. Ronald A. Petrin for his dedicated supervision, encouragement, and great friendship. I would have been next to impossible to write this dissertation without Dr. Petrin’s continuous support and intellectual guidance. My sincere appreciation extends to my other committee members Dr. Michael Bracy, Dr. Michael F. Logan, and Dr. Yonglin Jiang, whose intelligent guidance, wholehearted encouragement, and friendship are invaluable. I also would like to make a special reference to Dr. Jean Van Delinder from the Department of Sociology who gave me inspiration for the immigration study. Furthermore, I would like to give my sincere appreciation to Dr. Xiaobing Li for his thorough assistance, encouragement, and friendship since the day I started working on my MA degree to the completion of my doctoral dissertation. -
Joseph Heco and the Origin of Japanese Journalism*
Journalism and Mass Communication, Mar.-Apr. 2020, Vol. 10, No. 2, 89-101 doi: 10.17265/2160-6579/2020.02.003 D DAVID PUBLISHING Joseph Heco and the Origin of Japanese Journalism* WANG Hai, YU Qian, LIANG Wei-ping Guangdong University of Foreign Studies, Guangzhou, China Joseph Heco, with the original Japanese name of Hamada Hikozo, played an active role in the diplomatic, economic, trade, and cultural interactions between the United States and Japan in the 1850s and 1860s. Being rescued from a shipwreck by an American freighter and taken to San Francisco in the 1850s, Heco had the chance to experience the advanced industrial civilization. After returning to Japan, he followed the example of the U.S. newspapers to start the first Japanese newspaper Kaigai Shimbun (Overseas News), introducing Western ideas into Japan and enabling Japanese people under the rule of the Edo bakufu/shogunate to learn about the great changes taking place outside the island. In the light of the historical background of the United States forcing Japan to open up, this paper expounds on Joseph Heco’s life experience and Kaigai Shimbun, the newspaper he founded, aiming to explain how Heco, as the “father of Japanese journalism”, promoted the development of Japanese newspaper industry. Keywords: Joseph Heco (Hamada Hikozo), Kaigai Shimbun, origin of Japanese journalism Early Japanese newspapers originated from the “kawaraban” (瓦版) at the beginning of the 17th century. In 1615, this embryonic form of newspapers first appeared in the streets of Osaka. This single-sided leaflet-like thing was printed irregularly and was made by printing on paper with tiles which was carved with pictures and words and then fired and shaped. -
GOHAN「 Rice 」 OKAZU
“DASHI” is a traditional stock of bonito skipjack tuna (katsuo) and konbu seaweed, making a broth brimming with umami, the savory fifth taste sensation. Enjoy a cultural taste of Japan through Ramen. ひのでやは日本古来の食文化の根本である かつおや昆布の“だし”の旨みを食材より存分に引き出し、 この街・サンフランシスコでも身近な日本食の一つ「ラーメン」を通じて和風のだし文化を皆様にお届けします。 YASAI 「 vegetables 」 OKAZU 「 side dish 」 Shishito Peppers 5 Gyoza ( 5pcs ) 7 lightly fried and coated in a savory dashi soy pork and chicken dumpling w/ dashi sauce glaze. 1 in 10 might be extra spicy ! Hinodeya Salad 8 Green Gyoza(5pcs) 7 Half Salad 5 vegetables and edamame dumpling w/sesame sauce organic mizuna mix w/ home made vegetable dressing Crispy Fried Yam 8 naga-imo potato lightly fried w/ sesame sauce OTSUMAMI 「 tapas 」 Gyouza Tebasaki ( stewed chicken wings ) 8 Edamame 4 traditional Japanese braised chicken wings Izakaya style snap peas snack Spicy Menma 4 young bamboo shoots in hot chili oil Oysters Fried 9 Takowasa 5 from Hiroshima Japan chopped raw octopus in a wasabi sauce Spicy Edamame 5 Kara-Age ( 5pcs ) 10 spicy and savory, cooked in a hot oil, Fried juicy boneless cage free organic chicken garlic, and dashi sauce 肉味噌(Niku Miso) 5 GOHAN 「 rice 」 chopped pork w/spicy Miso ,topping endive Aburi Chashu 7 Quinoa Small Rice Bowl 4 w/traditional konbu and shiitake dashi taste flame torched pork belly full of flavor and steamed rice and quinoa fragrance. garnished with green onions & sriracha = Indicates item is vegan/ can be made vegan vegan and non-vegan items prepared using same kitchen and equipment RAMEN Hinodeya Ramen ( House -
4 Analyse Des Bildes Der Bösartigen Alten Frauen in Der
4 Analyse des Bildes der bösartigen alten Frauen in der Edo- zeitlichen Trivialkultur 4.1 Allgemeine Charakteristika der trivialen Kulturproduktion 4.1.1 Inhalte und Darstellungsweisen: Fantastik, Zerstückelung, Sensa- tionslust, und ihr problematischer Realitätsbezug Kehren wir nun zu den Edo-zeitlichen Abwandlungen des Themas zurück, so muss zunächst gesagt werden, dass jene Genres der bürgerli- chen Kultur, der die in Kapitel 2 beschriebenen Werke mit ihren Figu- ren bösartiger, mörderischer alter Frauen zuzurechnen sind – sei es das weite Feld der Holzschnitte, die Heftchen-Literatur oder das Kabuki- und Puppentheater –, von der Forschung bislang nur unzureichend be- rücksichtigt worden sind, zumal was ihre Inhalte und Bezüge zur sozia- len Realität betrifft. Zwar sind Kabuki und Bunraku als Theaterformen Teil der Weltkultur geworden und haben, was Darstellungstechniken betrifft, westliche Theatermacher auf der Suche nach Auswegen aus einer gewissen Sackgasse beeinflusst, in die zu viel Realismus und Sachlichkeit das europäische Theater geführt zu haben schienen. Doch richtet sich dieses Interesse auf Aufführungspraxis und Ästhetik beider unterschiedlicher, wenn auch einander nahe stehender Gattungen. Inhaltliche Untersuchungen waren und bleiben eher selten, denn, wie es Faubion Bowers 1956 formulierte, kursieren vorwiegend zwei Mei- nungen über das Kabuki: „die eine, die der westlichen Besucher, lautet, dass der Inhalt nicht wichtig ist, weil Kabuki vor allem ein Spektakel ist; die andere, meist von Japanern geäußerte, besagt, dass -
Tustin-Menu-2021.6-Newsmall.Pdf
Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME . -
Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture. -
Ichiju Sansai
Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Contents The Four Characteristics of Washoku Culture Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Diverse, fresh ingredients, The Four Characteristics of Washoku Culture and respect for their What is Washoku as Cuisine? individual flavors The land of Japan extends a Washoku Ingredients long way from north to south, • Rice, Vegetables, Seafood, Wagyu and is covered by an expressive expanse of nature through seas, Washoku Condiments mountains, and villages. Diverse ingredients with local roots are Dashi used in each part of the country, Fermented Condiments and preparation techniques and implements have developed to • Soy Sauce, Miso, Sake, Vinegar, Mirin, make the most of their flavors. Fish sauce Yakumi • Wasabi (Japanese horseradish), Shoga (ginger), Negi (green onions), Shiso (perilla), Yuzu (Japanese citron) Nutritional balance Washoku Style to support a healthy Ichiju sansai diet The diet based on ichiju sansai Cha-kaiseki and Kaiseki (one soup and three dishes) makes it easy to get a good Nihonshu (Japanese sake) nutritional balance, makes the most of the umami of dashi stock Wagashi (Japanese cakes) and Nihoncha and of fermented ingredients, (Japanese tea) and keeps down the intake of animal fats. That helps the Chopsticks and the Manners of Eating With Japanese people live long and Them resist obesity. • Ohashi • Manners of eating Expression of the beauty of nature and the changing seasons Dishes are decorated with items Definition such as seasonal flowers and leaves, and furnishings and “Washoku”, as registered by UNESCO, goes utensil are used that match beyond the food itself, referring to Japan’s the season. -
Menú Okazu Mayo 2021
Olio Extravergine di Oliva BIOLOGICO ITALIANO BY CHEF ERIK MALMSTEN DISPONIBLE Bibenda 2021 Italian Sommelier Association Nomina a ARGIANO como uno mejores aceites de oliva procedentes de la Toscana. “ A perfect example of Italian olive oil at its best” Bernardino Sani CEO/ Wine Maker, Argiano “A fantastic olive oil” Luca Gardini Mejor Sommelier del mondo 2010 NORDIC | JAPANESE CUISINE ANOCHE CUBRÍ MIS HIJOS DORMIDOS Y EL RUIDO DEL MAR. WATANABE HAKUSEN L UNC H M ENU | 1 2 : 0 0 p m a 4 : 0 0 p m C O R T E S Í A Nordic Miso Soup OPCIÓN I. S U S H I L U N C H Sashimi de Atún o Salmón Niguiri Mixto de Salmón, Atún y Camarón Veggies Tempura Sushi Maki (Rolls) o Riceless A elección Café - Té O P C I Ó N II. C OCIN A C A L I E N T E Shrimp Gyoza Tomato Dashi / Fennel / Dill Oil Mushroom Gyoza Dashi Trufado / Cebolla Encurtida Okazu Fried Rice Arroz Koshihikari / Shiitake / Cebolla / Egg / Arroz Inflado Camarón - Pato - Picaña - Salmón Café - Té O P C I Ó N III . M I X T O Sashimi de Atún o Salmón Niguiri Mixto Salmón, Atún y Camarón Veggies Tempura Okazu Fried Rice Arroz Koshihikari / Shiitake / Cebolla / Egg / Arroz Inflado Camarón - Pato - Picaña - Salmón Café - Té BEBI D A S A E L E C CIÓ N Copa Vino Tinto / Blanco Jarra de Sake RD$ 1, 450 + imp. SNACKS Edamame & Sea Salt 335 Edamame Okazu Style 335 Fire Kissed with Togarashi Squid Chicharrón & Yuzu Kewpie 250 Shishitos 490 Soya Ahumada / Limón / Furikake SASHIMI() Hamachi 795 Atún 495 Atún Blanco 495 Salmón 550 Pulpo 550 Carite 450 Sashimi Mixto Pescado (12 cortes) 725 3 Cortes de 4 Variedades -
Product List July 2021
PRODUCT LIST JULY 2021 WWW .FOODCHAIN .CO .NZ SALES @FOODCHAIN .CO .NZ ORDERS @FOODCHAIN .CO .NZ PH 09 579 1880 Table of Contents SEAFOOD ................................................................................................................................................ 7 FISH FILLETS FRESH .......................................................................................................................................... 7 FROZEN FISH FILLETS ........................................................................................................................................ 7 SMOKED, BATTERED, CRUMBED FISH ............................................................................................................... 7 TUNA & GAME FISH ......................................................................................................................................... 8 SALMON - FRESH .............................................................................................................................................. 8 SALMON - SMOKED .......................................................................................................................................... 8 PRAWNS - WHOLE & CUTLETS .......................................................................................................................... 8 SQUID & OCTOPUS ........................................................................................................................................... 9 SHELLFISH - MUSSELS ...................................................................................................................................... -
The Japanese Treaty Ports 1868- 1899: a Study
THE JAPANESE TREATY PORTS 1868- 1899: A STUDY THE FOREIGN SETTLEMENTS by JAMES EDWARD HOARE School of Oriental and African Studies A thesis presented for the degree of Doctor of Philosophy of the University of London December 1970 ProQuest Number: 11010486 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a com plete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 11010486 Published by ProQuest LLC(2018). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States C ode Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106- 1346 Abstract The opening of Japan to foreign residence brought not only the same system of treaty ports and foreign settlements as had developed in China to solve the problem of the meeting of two very different cultures, but also led to the same people who had known the system in China operating it or living under it in Japan* The events of 1859— 1869 gave foreigners fixed ideas about the Japanese which subsequent changes could do little to alter* The foreign settlers quickly abandoned any ideas they may have had about making close contact with the Japanese* They preferred to recreate as near as possible the life they had lived in Europe or America. -
Observations of the First Japanese to Land in Hawai'i
HIDETO KONO KAZUKO SINOTO Observations of the First Japanese to Land in Hawai'i HIRAHARA ZENMATSU WAS A JAPANESE SEAMAN who lived among the people of the island of O'ahu for about three and a half months in 1806. Zenmatsu was a native of the province of Aki, now Hiroshima prefecture, during the reign of the Tokugawa feudal government (1603—1867). He and seven others aboard the Inawaka-maru, a small Japanese cargo ship, were shipwrecked off Japan and remained adrift in the Pacific for more than seventy days.1 An American trading ves- sel, the Tabour, sailing eastward in the northern Pacific on her return voyage from China, rescued the emaciated crew of the Inawaka-maru and deposited them on O'ahu on May 5, 1806. There they remained until August 17, when they departed from the island with the hope of returning to Japan. This essay is based on the official record of Zenmatsu's testimony compiled in a document titled Iban Hyoryu Kikokuroku.2 The testimony was given at the time Zenmatsu was summoned by Lord Asano of Hiroshima after he had finally returned to his homeland on Novem- ber 29, 1807. This occurred six months after his arrival in Nagasaki, where he was severely interrogated by officials of the bakufu (shogu- nate government). Hideto Kono and Kazuko Sinoto are members of the Joseph Heco Society of Hawai'i, which was organized in 1991 to undertake research on records of Japanese who touched the shores of Hawai'i prior to 1868, when the first group of Japanese was brought to the Islands to work on the sugar plantations. -
What He Has Seen and the People He Has Met in the Course of the Last Forty Years
The narrative of a Japanese; what he has seen and the people he has met in the course of the last forty years. By Joseph Heco. Edited by James Murdoch THE NARRATIVE OF A JAPANESE; What he has seen and the people he has met in the course of the last forty years. BY JOSEPH HECO. Edited BY JAMES MURDOCH, M.A. VOL. II. [ALL RIGHTS RESERVED.] PLATE 1. BIRD's-EYE VIEW OF THE CITY OF YEDO, AS IT APPEARED IN 1863. The narrative of a Japanese; what he has seen and the people he has met in the course of the last forty years. By Joseph Heco. Edited by James Murdoch http://www.loc.gov/resource/calbk.112 I. August 4th. This morning the U.S. Consulate was found to be minus its national coat-of-arms over the gate-way. This seemed to ruffle the worthy Consul very considerably. He at once issued a notice offering a reward for information leading to the apprehension and conviction of the thief who had been tampering with Uncle Sam's fowl-yard. But all to no purpose,—for what really became of that American Eagle remains a mystery even unto this day. On August 6th the English fleet under Admiral Kupper steamed out of the bay in line. It was said to be bound for Kagoshima, Satsuma's Capital, to exact reparation from that Daimio for the outrage committed by his men at Namamugi on the Tokaido in September, 1862. August 8th. The foreign representatives were notified by the Shogun's Government that Ogasawara, Dzosho-no-kami had been released from his membership of the Gorojiu.