Examining the Phenomenon of Wasei Eigo
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Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T
easyKatsu INTRODUCING KIKKOMAN KATSU SAUCE, A RICH, THICK ALL-PURPOSE TABLE SAUCE AND CONDIMENT. ITS DEEP, SAVORY FLAVOR, WITH A HINT OF TART APPLE SWEETNESS, GOES PERFECTLY WITH BREADED CUTLETS, STEAKS, CHOPS, GRILLED CHICKEN, FRIED FOODS AND MORE. EASY MENU IDEAS Over-the-top flavor. Classic Tonkatsu: Bread pounded pork Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin cutlets with Kikkoman Panko; fry, slice into pork cutlet coated with crispy panko bread crumbs and quickly fried to a golden strips and serve over rice or shredded cabbage; brown finish, tonkatsu is traditionally served with a rich brown sauce made from top with Kikkoman Katsu Sauce. apples, soy sauce and other flavorful ingredients. And that’s where our new Katsu Mayo: Mix mayonnaise with Kikkoman Kikkoman Katsu Sauce gets its inspiration. Katsu Sauce to taste; use as a sandwich spread Katsu means “cutlet” in Japanese, but this versatile sauce has all kinds of tasty or serve with french fries, sweet potato fries or applications. A perfectly balanced blend of apples, onions, tomato paste, carrots fried appetizers. and naturally brewed Kikkoman Soy Sauce, it’s the perfect match for grilled steaks, Katsuburger: Brush on beef or pork burgers pork chops, chicken, burgers, seafood and vegetables, too. Kikkoman Katsu Sauce during the last minute of grilling; serve is also great in sandwiches and as a dipping sauce for crispy finger-food appetizers. Katsu Mayo on the side. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce naturally Fuji Fries: Mound sweet potato fries on a enhances the flavors of whatever it’s paired with because it’s rich in umami, the serving plate and drizzle with Kikkoman Katsu “fifth taste” that gives foods depth, body and intensity. -
Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL:https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd. -
Download Dinner Menu
APPETIZER 1. Yakitori (Chicken on 2 bamboo skewers) 4.50 2. Gyoza (Pork Dumplings, 6pcs) 4.50 3. Shumai (Shrimp&Vegetables, deep fried,6pcs) 4.50 4. Egg Rolls (4pcs) 6.95 Yakitori Gyoza 5. Fried Calamari w/Special Dip Sauce 7.95 6. Mix Tempura (Shrimp & Vegetables) 6.95 7. Shrimp Tempura Only (4pcs) 6.95 8. Mix Vegetable Tempura 5.95 Egg Roll Fried Calamari 9. Soft Shell Crab (Tempura battered and fried) 7.95 10. Fried Fish (Breaded deep fried) 6.95 11. Pork Cutlet (tonkatsu) (Breaded deep fried) 7.95 Shrimp Tempura 12. Chicken Cutlet (Breaded deep fried) 7.95 Soft Shell Crab 13. Chicken Teriyaki 6.95 14. Fish Tempura Roll 6.95 (Fish rolled w/rice in seaweed, tempura battered and Tempura Sauce) 15. Edamame (Soy beans) 4.50 Fish Tempura Roll 16. Garlic Edamame (Soy beans) 4.95 Pork Catlet 17. Karaage (Fried Chicken w/Garlic Sauce) 6.95 S A L A D 1. Salmon Skin Salad 8.95 Cucumber, Lettuce, Seaweeds & Crispy cooked Salmon Skin w/Vinegar Sauce 2. Ocean Salad (No Fish, Mixed Seaweeds) 7.95 Salmon Skin Salad Ocean Salad Cucumber, Seaweeds & Fish Eggs(Masago) w/Vinegar Sauce 3. Seafood Salad 12.95 Cucumber, Seaweeds, Variety of Raw Fish, Cooked Fish & Fish Eggs w/Vinegar Sauce 4. Avocado Salad 8.95 Cucumber, Avocado, Lettuce, Crab, Chili Oil & Fish Eggs(Masago) 5. Sashimi Salad 13.95 Sashimi Salad Avocado Salad Lettuce, Baby Spinach, Tomato, Bell Pepper, Cucumber, Tuna, Salmon w/Vinegar Sauce 6. Tofu Salad 8.95 Tofu, Lettuce, Tomato, Cucumber, w/Vinegar Sauce 7. -
Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. -
Notes and References
Notes and References Introduction 1. Simon Lee, The Cost of Free Speech (London: Faber, 1990) p. ix. 2. The wonderfully judicious and precise phrase ‘adequate to the predicament’ is one of the gifts bequeathed by the late Seamus Heaney, in his collection North. 3. An example is Peter Jones’s otherwise brilliant essay ‘Respecting Beliefs and Rebuking Rushdie’, British Journal of Political Science, 20:4, 1990, pp. 415–37. 4. Andrew Gibson, Postmodernity, Ethics and the Novel: From Leavis to Levinas (London: Routledge, 1999). 5. The phrase ‘civilization-speak’ is Heiko Henkel’s. See his essay, ‘“The journalists of Jyllands-Posten are a bunch of reactionary provocateurs”: The Danish Cartoon Controversy and the Self-Image of Europe,’ Radical Philosophy, 137, 2006, p. 2. 6. Glen Newey, ‘Unlike a Scotch Egg’, London Review of Books, 35:23, 5 December 2013, p. 22. 1 From Blasphemy to Offensiveness: the Politics of Controversy 1. In using the term ‘the Rushdie affair’ as a shorthand for the controversy over The Satanic Verses, I concur with Paul Weller who notes the Muslim objections to it on the grounds that it seemingly trivialized what was, in fact, an event of momentous significance. It does retain, however, a certain currency even now and was the dominant marker at the time, used in many documents and sources that I will have occasion to quote. I will therefore use it alongside other descriptive terminol- ogy such as ‘The Satanic Verses controversy’. 2. Paul Weller, A Mirror for Our Times: ‘The Rushdie Affair’ and the Future of Multiculturalism (London: Continuum, 2009). -
Biol. Pharm. Bull. 37(5): 709-721 (2014)
May 2014 Biol. Pharm. Bull. 37(5) 709–721 (2014) 709 Review Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia Kiyoko Kaneko,*,a Yasuo Aoyagi,b Tomoko Fukuuchi,a Katsunori Inazawa,a and Noriko Yamaokaa a Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma Sciences, Teikyo University; 2–11–1 Kaga, Itabashi, Tokyo 173–8605, Japan: and b Department of Health and Nutrition, Kagawa Nutrition University; 3–9–21 Chiyoda, Sakado, Saitama 350–0288, Japan. Received December 14, 2013; accepted February 17, 2014; advance publication released online February 20, 2014 Purines are natural substances found in all of the body’s cells and in virtually all foods. In humans, purines are metabolized to uric acid, which serves as an antioxidant and helps to prevent damage caused by active oxygen species. A continuous supply of uric acid is important for protecting human blood vessels. However, frequent and high intake of purine-rich foods reportedly enhances serum uric acid levels, which re- sults in gout and could be a risk factor for cardiovascular disease, kidney disease, and metabolic syndrome. In Japan, the daily intake of dietary purines is recommended to be less than 400 mg to prevent gout and hy- peruricemia. We have established an HPLC method for purine analysis and determined purines in a total of 270 foodstuffs. A relatively small number of foods contained concentrated amounts of purines. For the most part, purine-rich foods are also energy-rich foods, and include animal meats, fish meats, organs such as the liver and fish milt, and yeast. -
General Catalogue 2021 - 2022
4. Auflage 05.2021 GENERAL CATALOGUE 2021 - 2022 SSP Trade & Consult GmbH Philipp-Reis-Str. 15 B3/B4 63128 Dietzenbach Germany Tel.: +49 (0)6074-481610 Fax: +49 (0)6074-4816110 http: //www.ssp-trade.eu 【 Content / Inhalt 】 Dry products / Trockenprodukte A Seasoning / Würzsaucen 1 - 7 Soy sauce / Sojasauce 1 - 2 Vinegar / Essig 2 - 3 Seasoning sauce / Würzsaucen 3 - 4 Concentrated soup stock / Suppenkonzentrat 5 Mayonnaise & Dressing 6 A/O Mirin & Sweet rice wine for cooking / Mirin & Süßer Kochreiswein 7 B Oil / Öl 7 C Soybean paste / Sojabohnenpaste 8 D/T Japanese curry / Japanisches Curry 9 - 10 E Japanese tea / Japanischer Tee 11 F/H Soup stock & Bonito / Suppenbrühen & Bonito 12 A/G Wasabi & Spices / Wasabi & Gewürze 13 - 14 G Starch & Flour / Speisestärke & Mehl 14 - 15 H Seasoning & Soup / Würzmischungen & Suppen 15 - 16 I/J Seaweed / Meeresalgen 17 - 18 Sushi Nori 17 - 18 Other seaweed products / Sonstige Meeresalgenprodukte 18 J/K Prepared vegetables / Gemüsezubereitungen 19 - 20 J/K Sesame / Sesam, Tofu 21 L Pickled vegetables / Eingelegtes Gemüse 22 - 23 Pickled sushi ginger / Sushi Ingwer 22 L/G Other pickled vegetables / Sonstiges eingelegtes Gemüse 22 - 23 M Noodles & Instant noodles / Nudeln & Instant-Nudeln 24 - 27 Noodles (Dry & Long life) / Nudeln (Trockenwaren) 24 - 25 Instant noodles / Instant-Nudeln 26 - 27 N Snacks & Sweets / Knabbereien & Süßigkeiten 28 O/P Rice / Reis 29 O Alcoholic beverages / Alkoholische Getränke 30 - 38 Beer / Bier 30 Rice wine (Sake), Plum wine / Reiswein (Sake), Pflaumenwein 31 - 36 Japanese -
From the Grill Greenery Starting Line Raw
RAW STUFF GREENERY WHITE STURGEON CAVIAR & NEW ZEALAND SALMON TARTARE $23 PREMIUM TOFU SALAD WITH SESAME VINAIGRETTE $8 キャビアとサーモンタルタル すくい豆腐のサラダ ROASTED CAULIFLOWER MOUSSE, GREEN ONION, DASHI VINAIGRETTE JAPANESE TOFU, CHINESE CABBAGE, DAIKON, TOMATO VUELVE A LA VIDA $16 IZAKAYA CAESAR SALAD $9 トマト味のホタテとタコ、海老のセビチェ 居酒屋風シーザーサラダ SCALLOP, SHRIMP, OCTOPUS, RED ONIONS, GARLIC, AVOCADO, YUZU HOT SAUCE, CRUSHED SEA SALT ROASTED BEETS & ARUGULA SALAD $11 ビーツとアルーグラのサラダ、チーズアイスク ORIGINAL PERUVIAN CEBICHE $14 リーム添え ぺルー風白身とタコのセビチェ WALNUTS, DRUNKEN GOAT CHEESE ICE CREAM, HONEY, CIABATTA MADAI AND OCTOPUS MARINATED IN GARLIC, CELERY, GINGER, AGNA AUDA WITH ENTAIKO IP AJI LIMO, VINEGAR, LIME, SALT, CANCHA, YUYO B C M D $8 バーニャカウダの明太子ディップ HAMACHI CRUDO $13 ASSORTED FRESH VEGETABLES, MENTAIKO DIP おしゃれなハマチのマリネ VIETNAMESE-STYLE SCALLOPS $15 TOMATO POWDER, SHIMEJI MUSHROOM, MICRO CILANTRO ホタテのソテーベトナム風 LAMB HEART TIRADITO $12 PAN-SEARED U10 SCALLOP, VIETNAMESE SLAW, NUOC MAM 子羊の心臓のカルパッチョ GRILLED SHRIMP & GREEN PAPAYA SALAD, THAI STYLE $12 AJI AMARILLO VINAIGRETTE, CUCUMBER, CABBAGE, CANCHA, YUYO グリーン パパイアサラダ、海老添え TUNA POKE $15 鮪のポキ居酒屋風 GINGER, SOY SAUCE, LIME JUICE, SHIMEJI MUSHROOM, PICKLED TOMATO, BONE MARROW VINAIGRETTE FROM THE GRILL “NEGIMA” CHICKEN WITH GREEN ONION (2) $5 ネギま (塩、たれ) TERIYAKI OR SALT OR MENTAIKO MAYO “TORI KAWA” CHICKEN SKIN (2) $6 とり皮 (塩、たれ) SALT AND LEMON OR TERIYAKI STARTING LINE “SUNA GIMO” CHICKEN GIZZARD (2) $5 BRANDY-CURED FOIE GRAS IN A JAR $19 砂肝 居酒屋風フォワグラのパテ BONITO FLAKE, TONKATSU SAUCE DASHI ASPIC, BRANDIED CHERRIES PORTUGUESE -
A Classical View of the Business Cycle
NBER WORKING PAPER SERIES A CLASSICAL VIEW OF THE BUSINESS CYCLE Michael T. Belongia Peter N. Ireland Working Paper 26056 http://www.nber.org/papers/w26056 NATIONAL BUREAU OF ECONOMIC RESEARCH 1050 Massachusetts Avenue Cambridge, MA 02138 July 2019 We are especially grateful to David Laidler for his encouragement during the development of this paper and to John Taylor, Kenneth West, two referees, and seminar participants at the Federal Reserve Bank of Atlanta for helpful comments on previous drafts. All errors that remain are our own. Neither of us received any external support for, or has any financial interest that relates to, the research described in this paper. The views expressed herein are those of the authors and do not necessarily reflect the views of the National Bureau of Economic Research. NBER working papers are circulated for discussion and comment purposes. They have not been peer-reviewed or been subject to the review by the NBER Board of Directors that accompanies official NBER publications. © 2019 by Michael T. Belongia and Peter N. Ireland. All rights reserved. Short sections of text, not to exceed two paragraphs, may be quoted without explicit permission provided that full credit, including © notice, is given to the source. A Classical View of the Business Cycle Michael T. Belongia and Peter N. Ireland NBER Working Paper No. 26056 July 2019 JEL No. B12,E31,E32,E41,E43,E52 ABSTRACT In the 1920s, Irving Fisher extended his previous work on the Quantity Theory to describe, through an early version of the Phillips Curve, how changes in the money stock could be associated with cyclical movements in output, employment, and inflation. -
What Classical Music Is (Not the Final Text, but a Riff on What
Rebirth: The Future of Classical Music Greg Sandow Chapter 4 – What Classical Music Is (not the final text, but a riff on what this chapter will say) In this chapter, I’ll try to define classical music. But why? Don’t we know what it is? Yes and no. We’re not going to confuse classical music with other kinds of music, with rock, let’s say, or jazz. But can we say how we make these distinctions? You’d think we could. And yet when we look at definitions of classical music—either formal ones, in dictionaries, or informal ones, that we’d deduce by looking around at the classical music world—we run into trouble. As we’ll see, these definitions imply that classical music is mostly old music (and, beyond that, old music only of a certain kind). And they’re full of unstated assumptions about classical music’s value. These assumptions, working in the background of our thoughts, make it hard to understand what classical music really is. We have to fight off ideas about how much better it might be than other kinds of music, ideas which—to people not involved with classical music, the very people we need to recruit for our future audience—can make classical music seem intimidating, pompous, unconvincing. And so here’s a paradox. When we expose these assumptions, when we develop a factual, value-free definition of classical music, only then can we find classical music’s real value, and convincingly set out reasons why it should survive. [2] Let’s start with common-sense definition of classical music, the one we all use, without much thought, when we say we know what classical music is when we hear it. -
Classical Music Consumer Segmentation Study How Americans Relate to Classical Music and Their Local Orchestras Commissioned by 15 American Orchestras and the John S
Classical Music Consumer Segmentation Study How Americans Relate to Classical Music and Their Local Orchestras Commissioned by 15 American Orchestras and the John S. and James L. Knight Foundation INSIDE THE CULTURAL Consumer’s Mind Classical Music Consumer Segmentation Study Final Report FINAL REPORT Classical Music Consumer Segmentation Study How Americans Relate to Classical Music and Their Local Orchestras October 2002 Commissioned by the John S. and James L. Knight Foundation and 15 American Orchestras: Brooklyn Philharmonic Orchestra Charlotte Symphony Orchestra Colorado Symphony Association Detroit Symphony Orchestra Hall Fort Wayne Philharmonic Orchestra Kansas City Symphony Long Beach Symphony Association Louisiana Philharmonic Orchestra New World Symphony Oregon Symphony Association The Philadelphia Orchestra Association Saint Louis Symphony Orchestra Saint Paul Chamber Orchestra Symphony Society of San Antonio Wichita Symphony Society © 2002 Audience Insight LLC Page 1 Classical Music Consumer Segmentation Study Final Report ABOUT The Study Abstract Orchestras are adrift in a sea of classical music consumers who rarely, if ever, attend live orchestra concerts. With more than 25,000 interviews with potential classical consumers and orchestra ticket buyers in 15 cities, the Classical Music Consumer Segmentation Study offers a sweeping view of an art form in transition and an orchestra field increasingly detached from its potential customers. The study paints a detailed picture of how consumers fit classical music into their lives — listening to classical radio and recordings in their automobiles and homes, and attending live concerts in churches, schools and traditional concert venues. Roughly 10 percent to 15 percent of Americans have what might be termed a close or moderately close relationship with classical music, and again as many have weaker ties. -
Chapter Eight Anglicisms
CHAPTER EIGHT ANGLICISMS The phenomenon of the anglicism in Canadian French is an ancient one: it goes all the way back to the earliest contacts in the Eighteenth century. It is inevitable that languages in contact will borrow from each other, and Canadian English has also borrowed extensively from Canadian French: words such as portage, lacrosse, cache, and prairie, borrowed originally from Canadian French, are now part of standard English, and known around the world. Marcel Juneau (1977:49) reports that he estimated that there are some 1000 words in the Dictionary of Canadianisms that are borrowings from Canadian French. Many of the anglicisms in Canadian French are immediately noticeable, especially those that replace items of standard French vocabulary; others are more subtle, such as the use of a French word or expression in an English way: année académique for année scolaire, for example. Still others may only be spotted by highly trained observers such as Jean Darbelnet, with an extensive linguistic background in both languages, and a vast knowledge of the difference between European and North American usages. Anglicisms are also considered a problem, because those that are not used by other speakers of French are not readily understood, and may thus lead to incomprehension and confusion. The problem has frequently been grossly exaggerated, however: studies of Canadian French have shown that average conversations heard on the street contain only about 1% of anglicisms. We have already seen that certain typical pronunciations — the laxing of high vowels in closed syllables — has been quite erroneously blamed on the influence of English, and many items of grammar and lexicon have been labelled anglicisms that are likewise not from English at all.