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ON-YASAI Ice Cream Hiyashi Udon ON-YASAI's Chilled Udon Noodles Strawberry Cheese Tart ON-YASAI Aisu Ichigo No Chizu Taruto
Enjoy dishes with the added touch of delicious ingredients, perfect with alcoholic beverages. ON-YASAI Special Stir it all up, Snacks "Tsumire" (Meatball) Choice of Tsumire add it into the Hashi-Yasume ON-YASAI Tokusei Tsumire Okonomi Tsumire pot, and enjoy. Plum Pulp and Cartilage Dressing Dish Basil and Cheese Tsumire Pickled Plum and Perilla Spicy Cod Roe, Cheese, Bainiku to Nankotsu no Aemono Standard Tsumire on Brown Sugar and Bajiru Chizu Tsumire Leaf Rice Cake Tsumire and Rice Cake Tsumire Broad Beans Half-Cut Bamboo, Ume Shiso Mochi Tsumire Mentai Chizu Mochi Tsumire Hitokuchi Kokuto Soramame beloved for over 10 years 1 2 3 Seasoned Quail Eggs Uzura no Ajitama toHow make a "Tsumire" (meatball) Add the ingredients. Stir well. Add to the pot, and that's it. Kimchee Amakara Kimuchi Italian Herbs and Cheese Tomato Salad Tomato no Itarian Sarada Namuru-Style Meat Peanut Sprouts Namuru-fu Pinattsu Moyashi Colorful Pickled Vegetables Irodori Yasai no Pikurusu Fluy Bell Pepper Mousse Meats dier depending on the course. Funwari Papurika Musu Please see the separate “Tabehoudai Course Menu (All-You-Can-Eat Menu)” Recommended Recommended for the Meat Menu. Peanut Fluy Bell Sprouts Pepper Mousse A characteristic of peanuts is their sweetness and aroma, Enjoy the sweetness of vegetables and scent as well as their vitamin E, which helps with anti-aging; of basil with the widely enjoyed taste of bell protein, which is linked to beautiful skin; and dietary peppers in mousse. Recommended for ber, which helps to promote bowel movements. children who don't like vegetables. - Enjoy Shabu-Shabu More with ON-YASAI Curry - is curry makes the most of vegetables' sweetness, and is perfect with meat and udon noodles Top it o with meat Pour it on udon noodles Curry and Rice (Available in a half serving) Curry with Meat Curry with Udon To have great tasting Shabu-Shabu, one important thing is the e importance of thickness of the meat. -
Seven Weeks on the Henro Michi Steps Along the Shikoku Island 88 Temple Pilgrimage Marc Pearl
Seven Weeks on the Henro Michi Steps along the Shikoku Island 88 Temple Pilgrimage Marc Pearl The Settai Offering (Temples #7- #11) The Settai Offering is a fundamental aspect of the Henro Pilgrim experience. Offerings and services of all kinds are given to the Pilgrim as he makes his way along the island paths. Meals, snacks and cups of tea, items necessary to the Henro such as incense sticks and candles and coins, as well as places to spend the night, are donated by the kind people of Shikoku. Although the Henro is a stranger traveling but briefly through the neighborhood, he is greeted as a friend, and invited to sit on the veranda or inside the front genkan entrance, leaving the hot sun and dusty road for some moments to relax and share a few words. During my second day of walking, between Temples #7 and #8, I got caught in a gentle sunshower, so I stood under the eaves of a house alongside the road. From the open doorway of the genkan, a grandmother motioned me inside. We sat quietly and drank green tea and nibbled some crackers while we watched the rain and talked about the Pilgrimage. In Spring and Summer there are a lot of chartered buses whizzing by her door, she told me. In the fall, it was calmer. She doesn’t see very many walking pilgrims nowadays, not like the old days after the war when, for a lack of jobs or anything else to do, many people would do the Pilgrimage, before they had cars or those fancy taxis and buses. -
Food Byways: the Sugar Road by Masami Ishii
Vol. 27 No. 3 October 2013 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food SPOTLIGHT JAPAN: JAPANESE STYLE: Ohagi and Botamochi 5 MORE ABOUT JAPANESE COOKING 6 Japan’s Evolving Train Stations 4 DELECTABLE JOURNEYS: Nagano Oyaki 5 KIKKOMAN TODAY 8 THE JAPANESE TABLE Food Byways: The Sugar Road by Masami Ishii This third installment of our current Feature series traces Japan’s historical trade routes by which various foods were originally conveyed around the country. This time we look at how sugar came to make its way throughout Japan. Food Byways: The Sugar Road From Medicine to Sweets to be imported annually, and it was eventually According to a record of goods brought to Japan from disseminated throughout the towns of Hakata China by the scholar-priest Ganjin (Ch. Jianzhen; and Kokura in what is known today as Fukuoka 688–763), founder of Toshodaiji Temple in Nara, Prefecture in northern Kyushu island. As sugar cane sugar is thought to have been brought here in made its way into various regions, different ways the eighth century. Sugar was considered exceedingly of using it evolved. Reflecting this history, in the precious at that time, and until the thirteenth 1980s the Nagasaki Kaido highway connecting the century it was used solely as an ingredient in the cities of Nagasaki and Kokura was dubbed “the practice of traditional Chinese medicine. Sugar Road.” In Japan, the primary sweeteners had been After Japan adopted its national seclusion laws maltose syrup made from glutinous rice and malt, in the early seventeenth century, cutting off trade and a sweet boiled-down syrup called amazura made and contact with much of the world, Nagasaki from a Japanese ivy root. -
Consuming Nostalgia in a Bowl of Noodle Soup at the Shin Yokohama Rāmen Museum
ISSN: 1500-0713 ______________________________________________________________ Article Title: Consuming Nostalgia in a Bowl of Noodle Soup at the Shin Yokohama Rāmen Museum Author(s): Satomi Fukutomi Source: Japanese Studies Review, Vol. XVII (2013), pp. 51 – 69 Stable URL: https://asian.fiu.edu/projects-and-grants/japan-studies- review/journal-archive/volume-xvii-2013/fukutomi-consuming- nostalgia.pdf ______________________________________________________________ CONSUMING NOSTALGIA IN A BOWL OF NOODLE SOUP AT THE SHIN YOKOHAMA RĀMEN MUSEUM Satomi Fukutomi University of St. Thomas Welcome to the year Shōwa 33 (1958). Our museum brings you back to your childhood. In this reconstructed town from the past, you can enjoy regional variations of rāmen and recover something that was lost during the rapid postwar economic development.1 In the wake of the collapse of Japan’s economic bubble in the early 1990s, nostalgia for a specific era began to suffuse Japanese consumer culture. In 1994, the Shin Yokohama Rāmen Museum (SRM) opened to aid the development of Shin Yokohama, a relatively new business center outside of Tokyo.2 The SRM is a site that “sells” nostalgia for the Shōwa 30s (1955-1964) and the Japanese hometown, or furusato. The museum’s curator, Iwaoka Yoji, creates this nostalgia via the “national dish” of rāmen. Rāmen, a noodle soup of Chinese origin, is widely available throughout Japan as fast food for the masses. While rāmen’s distinctive features of commonplace and foreign origins are often excluded from nationalistic narratives, these characteristics are an integral part of how rāmen has become a nostalgic object and even a national symbol in the museum. -
Japan Studies Review
JAPAN STUDIES REVIEW Volume Seventeen 2013 Interdisciplinary Studies of Modern Japan Steven Heine Editor John A. Tucker Book Review Editor Editorial Board Yumiko Hulvey, University of Florida John Maraldo, Emeritus, University of North Florida Matthew Marr, Florida International University Mark Ravina, Emory University Ann Wehmeyer, University of Florida Brian Woodall, Georgia Institute of Technology Copy and Production Jennylee Diaz María Sol Echarren Maria Magdaline Jamass Kristina Loveman Gabriela Roméu JAPAN STUDIES REVIEW VOLUME SEVENTEEN 2013 A publication of Florida International University and the Southern Japan Seminar CONTENTS Editor’s Introduction i Re: Subscriptions, Submissions, and Comments ii ARTICLES Language Conflict and Language Rights: The Ainu, Ryūkyūans, and Koreans in Japan Stanley Dubinsky and William Davies 3 A Bakery Attack Foiled Again Masaki Mori 29 Consuming Nostalgia in a Bowl of Noodle Soup at the Shin Yokohama Rāmen Museum Satomi Fukutomi 51 A Counter Culture of the 1980s: Ozaki Yutaka’s Songs Shuma Iwai 71 The Effectiveness and Learners’ Perception of Teacher Feedback on Japanese-as-a-Foreign Language Writing Nobuaki Takahashi 93 ESSAYS The Rise in Popularity of Japanese Culture with American Youth: Causes of the ‘Cool Japan’ Phenomenon Jennifer Ann Garcia 121 Arousing Bodhi-Mind: What is the ‘Earth’ in Dōgen’s Teachings? Shohaku Okumura 143 BOOK REVIEWS Doing Business with the New Japan: Succeeding in America’s Richest International Market By James D. Hodgson, Yoshihiro Sano, and John L. Graham Reviewed by Don R. McCreary 155 Demystifying Pearl Harbor: A New Japanese Perspective By Takeo Iguchi Reviewed by Daniel A. Métraux 157 The Art of the Gut: Manhood, Power, and Ethics in Japanese Politics By Robin M. -
Food Culture in Japan
Food Culture in Japan MICHAEL ASHKENAZI JEANNE JACOB GREENWOOD PRESS Food Culture in Japan Cartography by Bookcomp, Inc. Food Culture in Japan MICHAEL ASHKENAZI AND JEANNE JACOB Food Culture around the World Ken Albala, Series Editor GREENWOOD PRESS Westport, Connecticut . London Library of Congress Cataloging-in-Publication Data Ashkenazi, Michael. Food culture in Japan / Michael Ashkenazi and Jeanne Jacob. p. cm. — (Food culture around the world, 1545–2638) Includes bibliographical references and index. ISBN 0–313–32438–7 (alk. paper) 1. Cookery, Japanese. 2. Food habits—Japan. I. Jacob, Jeanne. II. Title. III. Series. TX724.5.J3A88 2003 394.1Ј0952—dc22 2003049317 British Library Cataloguing in Publication Data is available. Copyright © 2003 by Michael Ashkenazi and Jeanne Jacob All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2003049317 ISBN: 0–313–32438–7 ISSN: 1545–2638 First published in 2003 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10987654321 Illustrations by J. Susan Cole Stone. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher ac- cepts no responsibility for the outcome of any recipe included in this volume. -
Travel Through Tastebuds and Fingertips in Edo Japan: a Study of Shinpan Gofunai Ryūkō Meibutsu Annai Sugoroku by Bianca
Travel Through Tastebuds and Fingertips in Edo Japan: A Study of Shinpan gofunai ryūkō meibutsu annai sugoroku By Bianca Man Yan Chui Course: HIST 449, Honours Graduating Essay Instructor: Dr. Robert Brain A graduating thesis submitted in partial fulfilment of the requirements for the degree of Bachelor of Arts (Honours) in The Faculty of Arts History Department We accept this thesis as conforming to the required standard. Supervisor: Dr. Kelly Midori McCormick Committee Member: Dr. Robert Brain and Dr. Joshua S. Mostow University of British Columbia 5 May 2021 Chui 1 Table of Contents Acknowledgements ....................................................................................................................................................... 2 Note to Readers ............................................................................................................................................................ 4 List of Figures and Tables ........................................................................................................................................... 5 Introduction: Furidashi ............................................................................................................................................... 8 Significance and Historiography ............................................................................................................................ 10 Structure ................................................................................................................................................................. -
Japan's Food Culture
VOL. 138 NOVEMBER 2019 Japan’s Food Culture 6 12 Local Produce the Building Blocks Dashi: The Foundation of of Washoku Traditional Japanese Food An interview with food writer Mukasa Umami-rich dashi stock underpins and Chieko. defines a wide variety of Japanese dishes. 8 The Rice That Nurtures Storks A return to wet-paddy rice farming in Toyooka City, Hyogo Prefecture, has revived the local stork population while producing superior rice. 14 A Festive Feast for Family and Friends Features In Karatsu City, Saga Prefecture, a number of families maintain an age-old banqueting tradition. 10 Kanazawa’s Kitchen and Its 300- Year History In the era of online shopping, a covered market in Kanazawa City, Ishikawa Prefecture, continues to pull in the crowds. 4 22 24 PRIME MINISTER’S POLICY-RELATED NEWS SCIENCE & TECHNOLOGY DIARY Promoting Reduction of Food Low-Cost Bioplastic to Reduce Also Loss and Waste Plastic Waste COPYRIGHT © 2019 CABINET OFFICE OF JAPAN WHERE TO FIND US The views expressed in this magazine by the interviewees Tokyo Narita Airport terminals 1 & 2 ● JR East Travel Service Center (Tokyo Narita Airport) ● JR Tokyo and contributors do not necessarily represent the views of Station Tourist Information Center ● Tokyo Tourist Information Center (Haneda Airport, Tokyo Metropolitan the Cabinet Office or the Government of Japan. No article Government Building, Keisei Ueno Station) ● Niigata Airport ● Chubu Centrair International Airport Tourist or any part thereof may be reproduced without the express Information & Service ● Kansai Tourist -
Place-Making Under Japan's Neoliberal Regime: Ethics, Locality, and Community in Rural Hokkaido by Cheng-Heng Chang Dissertati
PLACE-MAKING UNDER JAPAN’S NEOLIBERAL REGIME: ETHICS, LOCALITY, AND COMMUNITY IN RURAL HOKKAIDO BY CHENG-HENG CHANG DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Sociology in the Graduate College of the University of Illinois at Urbana-Champaign, 2015 Urbana, Illinois Doctoral Committee: Associate Professor Zsuzsa Gille, Chair Associate Professor Behrooz Ghamari-Tabrizi Assistant Professor Markus S. Schulz Associate Professor Kristen Schultz Lee, University at Buffalo, SUNY ABSTRACT How should people live in rural Japan today? And how can they live together in declining communities? As counter-urbanization and the trend of rural revitalization have become a major scene of cultural politics in contemporary Japan, these fundamental questions become more and more important. To respond to the puzzle, it is necessary to re-conceptualize community for the sake of capturing the changing nature of rural society and delineating the current configuration of rural communities. Rather than viewing the countryside as a construct of urban consumerism, the active role and subjective meaning of local advocates of rural revitalization require systematic study. Only with a better understanding of rural community can researchers make a fair evaluation of the practices of place-making in Japan today. To answer the questions, I conducted a yearlong fieldwork on a rural revitalization project called the BVP in a rural town of Hokkaido, the northern island of Japan. A local non-profit organization, the ODC, sponsors this project, which aims to recruit retired urbanites to settle in their depopulated town to practice pesticide-free farming. During my residency in Hokkaido, I did participant observation in the activities and events of the BVP, and followed the daily practices of the major participants. -
The Kyoto Brand: Protecting Agricultural and Culinary Heritage
THE KYOTO BRAND: PROTECTING AGRICULTURAL AND CULINARY HERITAGE by Greg de St. Maurice B.A., Colby College, 2000 M.A., American University, 2008 M.A., Ritsumeikan University, 2008 M.Sc., University of Oxford, 2009 Submitted to the Graduate Faculty of the Kenneth P. Dietrich School of Arts & Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Pittsburgh 2015 UNIVERSITY OF PITTSBURGH KENNETH P. DIETRICH SCHOOL OF ARTS & SCIENCES This dissertation was presented by Greg de St. Maurice It was defended on May 26, 2015 and approved by Dr. Joseph Alter, Professor, Department of Anthropology Dr. Keith Brown, Professor Emeritus, Department of Anthropology Dr. Akiko Hashimoto, Professor, Department of Sociology Dr. Alice Julier, Associate Professor, Food Studies Program, Chatham University Dr. Gabriella Lucaks, Associate Professor, Department of Anthropology Dissertation Advisor: Dr. Richard Scaglion, Professor, Department of Anthropology ii Copyright © by Greg de St. Maurice 2015 iii THE KYOTO BRAND: PROTECTING AGRICULTURAL AND CULINARY HERITAGE Greg de St. Maurice, PhD University of Pittsburgh, 2015 Farmers, chefs, government officials, and consumers in Kyoto, Japan have worked to protect their gastronomic heritage and promote the local food industry using place brands that allow them to engage with outside actors and resources, resulting in a comparatively open and inclusive localism. Stakeholders in Kyoto’s agricultural and food sector have sought to minimize the negative impacts of globalization not by trying to close their borders or enact rules that strictly define and demarcate Kyoto’s food culture as separate, pure, and resistant to change but rather by allowing for the development of multiple place brands that can help better position Kyoto’s agriculture and food industry on the global stage. -
A Simple Bowl of Tea: Power Politics and Aesthetics in Hideyoshi's Japan, 1582-1591
Dublin Gastronomy Symposium 2018 – Food and Power A Simple Bowl of Tea: Power Politics and Aesthetics in Hideyoshi’s Japan, 1582–1591 Cathy Kaufman Abstract: The traditional Japanese tea gathering, or Hideyoshi entertained with sake.3 So why choose tea to chanoyu, embodies the Zen values of respect, harmony, mark this important occasion? Because chanoyu offered purity, and tranquility, expressed through a rigorously- unique opportunities during the concluding years of the scripted, and now largely feminized, ritual. Although it Warring States Period (ca. 1467–1603) to express the host’s seems far removed from centres of political power, it was sophistication, social standing, and, in Hideyoshi’s case, brilliantly put to political ends in Japan’s Warring States political legitimacy. Hideyoshi’s 1582 tea gathering was the Period (ca. 1467–1603) by Toyotomi Hideyoshi, son of a first among many designed to convince key actors in peasant, who, through palace intrigues and military Japanese society to accept him as the de facto ruler of prowess, helped unify Japan, becoming its de facto ruler. A Japan. Although the practice of tea had become a regular crucial step in Hideyoshi’s consolidation of power was his activity among much of Japan’s daimyō and merchant series of tea gatherings, in which he demonstrated cultural classes, hosting a chanoyu was risky; the performance was favour that translated into political dominance. Assisting judged by the guests/audience, and a poor performance Hideyoshi was the tea master Sen Rikyū. This paper would undermine, rather than reinforce, the host’s status. explores how Hideyoshi and Rikyū used tea gatherings as Hideyoshi knew that he needed help to use tea effectively: part of the political and military strategy of the time. -
Eating Japanese
Consuming Identities: Contemporary Japanese Foodways in a Global Locale Micah David James Peters Thesis submitted for the degree of Doctor of Philosophy Discipline of Anthropology School of Social Sciences University of Adelaide Contents Contents i Synopsis iv Declaration v Acknowledgements vi Chapter 1: Food and Identity in the Global Locale 1 A Man is Whatever Room He is in: Contextual Identities in Process 4 Rooms Within Rooms: Food and Identity in the Global Context 12 Where in the World?: Locating the Locale 15 Inquisitive Observation and Methodology 17 Chapter 2: Common Foodways and Everyday Identities 25 Managing Home and Identity with Food 27 Consumption Practices Within the Home and Food Provision Roles 34 Food and Eating Outside the Home 42 Round-the-Clock Convenience 49 Conclusion 56 Chapter 3: Locally Grown Identities 59 Local Families Local Foods 60 Food from Nature 67 Foods from the Fields 74 Vegetable Connections 82 Eating Local 85 Conclusion 89 Chapter 4: Being Japanese: Eating Japanese 91 National Cuisine 93 Consuming the Past: Traditional Dining in Contemporary Japan 97 Endorsing a National Cuisine 108 Everyday Culinary Nationalism 116 Cooking the Image of Japan 125 Conclusion 134 i Chapter 5: Global Goods: The International and Everyday Life 137 Sweet Globalisation 143 Blurring and Defining the Boundaries 150 An Instance of Incorporation 161 Conclusion 162 Chapter 6: Food Safety and Risk 164 Dubious Origins and Guests Bearing Unwanted Gifts 165 Co-oping with Mistrust 179 Domestic Concerns: Problems at Home 182 Conclusion 185 Chapter 7: Constantly Consuming Identities 186 Reference List 201 Cover Image: Micah Peters 2008 ii iii Synopsis This thesis is the outcome of 12 months of fieldwork undertaken in a semi-rural community in Osaka, a major city in Western Japan, and examines how food and foodways are central to the articulation and maintenance of Japanese identity.