Das Pferd in Sage Und Brauchtum Japans
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The Culinary Institute of America at Greystone Napa Valley, California
Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms. -
Hasegawa Outlines the Ways Japan Can Help the World Watanabe to Convey Vision of Post-Disaster Future at Davos
Davos Special ISSN 0289-1956 116 TH YEAR NO. 40,482 ©THE JAPAN TIMES, LTD., 2012 Wednesday, January 25, 2012 明治30年3月22日第3種郵便物認可 B1 Hasegawa outlines the ways Japan can help the world Sayuri Daimon Staff writer It’s that time of year again,when world leaders gather in Davos, Switzerland, to discuss global, regional and industry agendas. And this year, Yasuchika Hasegawa, president of Takeda Pharmacetical Co., will be leading discussions as one of the six co-chairs of the World Economic Forum. Ranging from Europe’s debt crisis to aging population in industrialized economies, there are mounting problems that need to be tackled by global leaders, and Hasegawa is well aware of what Japan Inc. can contribute to the world. “Japan should seek ways to contribute to solving the problems that the world faces, while bringing back some benefits from success and growth (to Japan),” Hasegawa said in an interview with The Japan Times prior to the WEF conference, which will begin on Jan. 25. He cited the example of desalination Davos-Klosters, Switzerland, venue of the World Economic Forum, where leaders from government and the business world meet technology. It can help solve the world’s each year to discuss topics of vital importance to the world’s future. pHoto: SwiSS-image.CH water-supply problems, which are of growing concern in various parts of the He also said it is unfortunate that Japan completely shifted to emerging economies,” reach out to the world’s emerging markets. world, such as China, Africa and Australia. will miss a chance to express its Hasegawa said, referring to countries such According to mergers and acquisitions Likewise, Japan can help solve the energy determination to solve its debt problem to as China and Brazil. -
Shibumi LA Press Kit (Menus)
SHIBUMI ABOUT Shibumi is an intimate, 40 seat Japanese restaurant and bar located in the heart of downtown Los Angeles. Here, acclaimed chef and owner David Schlosser serves seasonally inspired and meticulously prepared cuisine in the traditional Japanese kappo style behind the restaurant’s striking, golden-hued 400-year-old cypress wood counter. Opened to much critical acclaim in 2016, Shibumi - a Japanese term roughly translated as creative restraint - is the confident culmination of chef Schlosser’s extensive experience working at the best restaurants in Los Angeles, Paris, New York, and Kyoto. Chef Schlosser’s intention for Shibumi is to introduce and educate Americans about the wide oferings of Japanese cuisine, outside of well-known sushi and ramen. At Shibumi, he and his team utilize the highest-quality seasonal ingredients to create nuanced, flavorful dishes that are deceptively simply composed and plated, and served to satiate guests in a dark, moody room that also feels approachable, intimate and comfortable. WHAT IS KAPPO? Kappo style cooking originated in Osaka, a large port city on the Japanese island of Honshu. Chefs who cook in the kappo style are trained to master the five diferent primary cooking techniques of grilling, steaming, frying, simmering, and raw preparations in front of a crowd. They must be able understand the importance of presentation, seasonality and quality of ingredients. While kappo style cooking is often compared to kaiseki style, kappo is less formal and defined by cooking in an open kitchen. Overall, the idea is to have the entire experience feel like a flawlessly executed and choreographed meal served in a casual, approachable atmosphere. -
Japanese Cuisine Garners Attention in the U.S. for Its Quality and Diversity
Japanese Cuisine Garners Attention in the U.S. for Its Quality and Diversity Healthy and Delightful Japanese Dishes A Report on the Worlds of Flavor International Conference & Festival 2010 JAPAN: FLAVORS OF CULTURE Text and photos by Kikkoman Institute for International Food Culture 13th Annual Worlds of Flavor® International Conference & Festival The 13th Worlds of Flavor International Conference & Festival (WOF), hosted Japanese Cuisine and Culture, by the Culinary Institute of America as Japanese Chefs Wish to (CIA), was held from November 4 to 6, Convey it to American Chefs 2010 at the CIA campus in Napa Valley, California. The annual WOF is 1.Traditions and Innovations in the world’s largest conference for the Japanese Cuisine: An Inquiry into culinary arts, with roughly 800 partici- the Source of Diversity pants, including chefs, culinary art Yoshiki Tsuji【President of the Tsuji z To showcase the diversity of experts and food service professionals. Culinary Institute】 Japanese cuisine, three chefs representing the Edo (Tokyo), Under the theme of “Japan: Flavors of Mr. Tsuji kicked off the first general session, Kyoto and Osaka styles of tradi- tional cuisine made presenta- Culture,” the 2010 program included and invited Chef Yosuke Imada (Ginza tions. 16 general sessions, 26 small-group Kyubey), Chef Yoshihiro Takahashi (Hyotei) seminars and 17 kitchen workshops and Chef Kunio Tokuoka (Kyoto Kitcho) to that offered detailed explanations, the stage for respective presentations on demonstrations, questions and answers kaiseki, Edo-style sushi and hassun. z and, most importantly, tastings. ①Edomae Sushi (Gizzard Shad and Japan has been the only country Tuna) x except Spain (in 2006) to receive this Chef Imada explained that Edomae or Edo- sort of exclusive focus at the confer- style sushi must be eaten as soon as it is ence, and this is evidence of the made to appreciate its flavor. -
Japan for Students of Advanced Cooking: Japanese Cuisine
Culinary Tour of Japan for Students of Advanced Cooking: Japanese Cuisine JAPAN: Flavors of Culture From sushi and soba to Kaiseki, Japanese cuisine is a celebration of tradition, art, and global exchange. Explore all that Japan has to offer on this tour made possible by Suntory and additional supporters of The Culinary Institute of America’s Japanese Studies program. 12 JAPAN: Flavors of Culture With morning mist hanging over a field of MISO-INFUSED BROTH and CRISPY YOUNG GREENS, a Japanese master chef and PORK…Lacquered BENTO BOXES are artfully a LOCAL GROWER discuss flavor profiles and filled with tastes of the season…AROMATIC harvest schedules…Bidders jostle for position at perilla flowers are slipped into PREMIUM Tsukiji Market’s famed TUNA AUCTION… SAKE...In a 400-year-old kitchen, a fire of FRESH TOFU is cooled, cut, and packed off to BINCHO-TAN is stoked and readied for skewers area restaurants…Craftsmen pound and finish of IMPECCABLY FRESH FISH…Hungry office high-performance JAPANESE KNIVES, workers pour into OKONOMIYAKI stalls as continuing traditions reaching back to the hand- evening unfolds in Osaka…GREEN TEA is forged SAMURAI swords of earlier meticulously brewed and served in a RYOKAN eras…WAGYU is rushed to the market from a to guests who have come seeking THE BALM distant, southern island for the most OF NATURE and the comfort of hot discriminating URBAN PALATES…KOMBU springs…The brilliant autumn colors of a branch sun-dries along the coast of Hokkaido, destined of JAPANESE MAPLE animate a course in an for future pots of savory DASHI…Shinkansen exclusive Kyoto KAISEKI restaurant…smoky express ticket holders jam into popular sticks of YAKITORI and cold beer fuel appetites NOODLE shops for inviting BOWLS OF in LATE-NIGHT TOKYO.. -
An Analysis on the Japanese Omotenashi from the Service-Dominant Logic Perspective
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Kwansei Gakuin University Repository An analysis on the Japanese Omotenashi from the service-dominant logic perspective 学位名 博士 (先端マネジメント) 学位授与機関 関西学院大学 学位授与番号 34504甲第646号 URL http://hdl.handle.net/10236/00027329 1 Doctoral Dissertation for Doctoral Degree Kwansei Gakuin University An analysis on the Japanese Omotenashi from the service- dominant logic perspective Advisor: Professor Yamamoto Shoji Graduate Department of Advanced Management(Ph.D) June,2016 Institute of Business and Accounting 73013901 Alalsheikh Abdulelah 2 Structured Abstract: Purpose: The Service-Dominant logic, being a service-centered view of an organization, has been the subject of conceptual debate over the past decade. Given the fact that Japanese hospitality industry has been notably regarded as customer-oriented and the one aimed at providing one-of-a-kind experience to the guests in terms of the offered service, the extent of influence the Service Dominant logic premises have possibly made on Japanese hospitality industry is to be studied. Tea ceremony practice, kaiseki restaurant (Kitcho) and traditional Ryokan Inn (Kagaya) have been chosen for practical examination and analysis on the basis of the theoretical overview as those are commonly known as the main hospitality industry outlets preserving the traditions and cultural implications of the Japanese philosophy and Omotenashi. Therefore, the purpose of the dissertation is to theorize and explain the process of co-creation of pivotal customer value as an Omotenashi, on the basis of the theoretical and practical examination of service-dominant logic as evidenced in the Japanese conceptions of service hospitality in the kaiseki restaurant and the traditional Japanese inn settings. -
“My Name Is Vitalie. My Legacy Is Taittinger. My Passion Is Champagne.”
“My name is Vitalie. My legacy is Taittinger. My passion is Champagne.” – VI TALIE T AITTINGER VITALIE T AITTINGER IS AN ACTIV E MEMBER OF THE FAMILY C HAMPAGNE H OUSE. ©2009 Kobrand Corporation, New York, NY www.kobrandwineandspirits.com York, New Corporation, ©2009 Kobrand ttg_ad_HauteLife_vitalie_1009.inddBrushstroke S11.indd 1 1 11/6/095/2/11 12:26:19 1:13 PM RecDivsionPrintAd_HauteLife.pdf 1 4/23/10 1:33 PM Publisher MICHAEL GOLD Editor-in-hief PAMELA JOUAN Be More Popular at Parties. Design Director Especially Your Own. JANA POTASHNIK BAIRDesign, The Recreational Division at The International Culinary Center teaches the caliber of cooking that Copy Editor draws a crowd. Like at our sister school The French KELLY SUZAN WA Culinary Institute (The FCI), you’ll work in cutting- edge facilities with renowned Chef-Instructors. Contributing NICOLE BA E These intimate, hands-on courses are available for PAMELA JOUAN a fraction of the time and cost of The FCI’s career CLAUDIO LOCASCIO programs. With skills like these, you’ll need a velvet YOSHI MUTO rope to keep your guests out of the kitchen. www.kitamaruyuji.com Photography NICOLE BA E www.tribecanative.com KENJI TAKI www.kenjitakigami.com THOMASR www.schauer.cc Artisan TAKASHI POTATO www.superpotato.jp YOSHIYUKI O Moto Co, OSAMU AKAI www.hikari-design.jp C AKI MIYAZONO+ ATA www.yt-design.com M YEOHLEE www.yeohlee.com Y Special thanks to Jake Martz, CM Keiko Ito, numaru, and Jamie Graves for their energy on all fronts. MY Advertising CY [email protected] CMY HauteLife Press a division of . -
Hikonyan (Hikone, Shiga Prefecture) Hikonyan, the Official Mascot for the City of Hikone, Was Created in 2007 to Celebrate the 400Th Anniversary of Hikone Castle
January 2011 Vol. 4 No. 9 The Spirit of Hospitality CONTENTS COVER STORY 4 The Spirit of Hospitality If there is one thing visitors to Japan are certain to experience on their MASATOSHI SAKAMOTO MASATOSHI travels it is the Japanese people’s inexhaustible spirit of hospitality. We Front cover: Travelers pass through the Edo-period inspired shopping and dining introduce some of the many forms this hospitality takes. area in the new international terminal at Haneda Airport. Haneda is conveniently located less than half an hour both from central Tokyo and neighboring Yokohama. 6 Arrivals and Departures W i t h t h e 14 Attracting MICE with opening of Japanese Treats the new in- What is Japan—recent host of COP 10 and APEC— ternational doing to attract more international meetings to its terminal at advanced conference facilities? H a n e d a MASATOSHI SAKAMOTO MASATOSHI Airport last 16 Character year, Tokyo has a greater capacity than ever to Reference welcome visitors from overseas. In Japan, mascots often lead 8 Ryokan Comforts the way in the promotion of tourism-related activities. Service comes from the heart at the Kagaya spa and ryokan inn in Ishikawa Prefecture. YUICHI ITABASHI 10 The Word on the Street 18 Visiting Japan: Director’s Cut We spoke to some tourists on the streets of Tokyo and found everyone buzzing about their experi- Screenwriter Kundo Koyama is your guide on an ence in Japan. unconventional tour of Japan. 12 Tips for the Traveler 20 Japan. Endless Discovery. 13 Checking Into Japan Commissioner of the Japan Tourism Agency Japan is gearing itself up to welcome visitors from Hiroshi Mizohata outlines the Government’s lat- overseas for health checks and medical treatment.