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Page 1 S a K E C O C K T a I L S BUNRAKU ONIWAKA Saitama

SAKE 50ML 300ML BUNRAKU ONIWAKA Saitama 4 24 TOKUBETSU JUNMAI ‘Heart of Oak’, Kyoto 5 27 DEWAZAKURA OKA GINJO ‘Cherry Bouquet’, Yamagata 6 30 SOHOMARE KIMOTO JUNMAI DAIGINJO ‘Tuxedo’, 9 54 KAMOIZUMI NIGORI GINJO ‘Summer Snow’, Hiroshima 6 33 TOYONAGA HONKAKU Rice Shochu, ‘Land of Plenty’, Kumamoto 7 42 KAMOIZUMI UMESHU ‘Umelicious’, Hiroshima – SWEET 6 COCKTAILS ALL 11 YUZU SPLASH Finlandia grapefruit, yuzu sake, cucumber, kombucha BANANA BOULEVARDIER Woodford Reserve infused with banana, Campari, Martini Rosso ADIOS TOMMY Centenario Plata, Aperol, agave, pink grapefruit, lime, shichimi pepper salt JASMINE SOUR Bombay Sapphire, jasmine, lemon, egg white, flower MATCHA ESPRESSO Nikka from the Barrel, Kahlua, espresso, matcha AFTERNOON TEA MISO COLADA Bacardi Carta Blanca & Oro, pineapple, from 2pm to 5pm coconut cream, miso, lime AFTERNOON TEA- TEA & COFFEE SET 30 TEMARI SUSHI salmon tuna TEA PICKLE ONIGIRI english breakfast pouchong green tea lemongrass & ginger earl grey jasmine pearls peppermint SEAWEED SALAD kaiso hayashi lapsang souchong silver needle chamomile RICE CREAM azuki bean, shiso COFFEE WAGASHI yuzu, almond espresso piccolo latte macchiato flat white mocha TOFU PUDDING miso caramel, multi seed shortbread (v) americano cappuccino hot chocolate BLACK SESAME CHOUX Sandows cold brew sesame caramel tuille STEAM BUN alternative milks available: soy, almond, oat and coconut Kaia curd, kumquat compote includes tea or coffee REFILLS temari sushi 3 CHAMPAGNE pickle onigiri ginger 2 125ML 750ML seaweed salad 1 rice cream 1.5 PROSECCO TREVISO DOC Luna Argenta, Brut NV 9 42 wagashi 2 PERRIER–JOUET Grand Brut NV 13 70 tofu pudding 1.5 PERRIER–JOUET BLASON ROSE Brut NV 88 black sesame choux 1.5 steam bun 1.5 (V) = Vegetarian. Please inform your server if you have any allergies or require information on ingredients used in our dishes. There is a discretionary 12.5% service charge added to your bill all of which is distributed among staff. All above prices are inclusive of VAT..

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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.
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Read Book Wagashi and More: a Collection of Simple Japanese
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COX-DISSERTATION-2018.Pdf (5.765Mb)
Copyright Copyright by Benjamin Davis Cox 2018 Signature Page The Dissertation Committee for Benjamin Davis Cox certifies that this is the approved version of the following dissertation: Gods Without Faces Childhood, Religion, and Imagination in Contemporary Japan Committee: ____________________________________ John W. Traphagan, Supervisor ____________________________________ A. Azfar Moin ____________________________________ Oliver Freiberger ____________________________________ Kirsten Cather Title Page Gods Without Faces Childhood, Religion, and Imagination in Contemporary Japan by Benjamin Davis Cox Dissertation Presented to the Faculty of the Graduate School of the University of Texas at Austin in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy The University of Texas at Austin May 2018 Dedication For my mother, who tirelessly read all of my blasphemies, but corrected only my grammar. BB&tt. Acknowledgments Fulbright, CHLA This research was made possible by the Fulbright-Hays Doctoral Dissertation Fellowship, a Hannah Beiter Graduate Student Research Grant from the Children’s Literature Association, and a grant from the Mitsubishi Heavy Industries Endowment in the College of Liberal Arts, University of Texas at Austin. I would additionally like to thank Waseda University for sponsoring my research visa, and in particular Glenda Roberts for helping secure my affiliation. Thank you to the members of my committee—John Traphagan, Azfar Moin, Oliver Freiberger, and Kirsten Cather—for their years of support and intellectual engagement, and to my ‘grand-advisor’ Keith Brown, whose lifetime of work in Mizusawa opened many doors to me that would otherwise have remained firmly but politely shut. I am deeply indebted to the people of Mizusawa for their warmth, kindness, and forbearance.
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