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DIJ-Mono 63 Utomo.Book
Monographien Herausgegeben vom Deutschen Institut für Japanstudien Band 63, 2019 Franziska Utomo Tokyos Aufstieg zur Gourmet-Weltstadt Eine kulturhistorische Analyse Monographien aus dem Deutschen Institut für Japanstudien Band 63 2019 Monographien Band 63 Herausgegeben vom Deutschen Institut für Japanstudien der Max Weber Stiftung – Deutsche Geisteswissenschaftliche Institute im Ausland Direktor: Prof. Dr. Franz Waldenberger Anschrift: Jochi Kioizaka Bldg. 2F 7-1, Kioicho Chiyoda-ku Tokyo 102-0094, Japan Tel.: (03) 3222-5077 Fax: (03) 3222-5420 E-Mail: [email protected] Homepage: http://www.dijtokyo.org Umschlagbild: Quelle: Franziska Utomo, 2010. Bibliografische Information der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind im Internet über http://dnb.d-nb.de abrufbar. Dissertation der Universität Halle-Wittenberg, 2018 ISBN 978-3-86205-051-2 © IUDICIUM Verlag GmbH München 2019 Alle Rechte vorbehalten Druck: Totem, Inowrocław ISBN 978-3-86205-051-2 www.iudicium.de Inhaltsverzeichnis INHALTSVERZEICHNIS DANKSAGUNG . 7 SUMMARY: GOURMET CULTURE IN JAPAN – A NATION OF GOURMETS AND FOODIES. 8 1EINLEITUNG . 13 1.1 Forschungsfrage und Forschungsstand . 16 1.1.1 Forschungsfrage . 16 1.1.2 Forschungsstand . 20 1.1.2.1. Deutsch- und englischsprachige Literatur . 20 1.1.2.2. Japanischsprachige Literatur. 22 1.2 Methode und Quellen . 25 1.3 Aufbau der Arbeit . 27 2GOURMETKULTUR – EINE THEORETISCHE ANNÄHERUNG. 30 2.1 Von Gastronomen, Gourmets und Foodies – eine Begriffs- geschichte. 34 2.2 Die Distinktion . 39 2.3 Die Inszenierung: Verstand, Ästhetik und Ritual . 42 2.4 Die Reflexion: Profession, Institution und Spezialisierung . 47 2.5 Der kulinarische Rahmen . 54 3DER GOURMETDISKURS DER EDOZEIT: GRUNDLAGEN WERDEN GELEGT . -
200406 EN Main-Menu Compressed.Pdf
appetisers Sakana Cheese Edamame $5.80 Boiled edamame beans Chawanmushi $3.40 Savoury steamed egg custard Chuka Kurage $5.80 Seasoned jellyfish Chuka Hotate $5.80 Seasoned scallop skirt Chuka Wakame $5.80 Seasoned seaweed Age Kaisen Tofu $6.90 Deep fried seafood tofu Age Dashi Tofu $4.60 Deep fried silken tofu in fish broth Gobo Fry $6.90 Deep fried burdock root fries Sakana Cheese $17.50 Deep fried fish stick with cheese Tori Karaage $9.30 Deep fried chicken Amaebi Karaage $6.90 Deep fried sweet shrimp Fugu Mirin Boshi $17.50 Dried pufferfish Eihire $9.30 Dried stingray fin Kakiage $17.50 Deep fried tempura mixed vegetables Soft-shell Crab Karaage $19.80 Deep fried soft-shell crab Sweet Potato Fry $8.10 Deep fried sweet potato fries Kimchi Gyoza $10.50 Deep fried kimchi dumplings En Drum Sticks $11.60 Deep fried chicken drumettes Ebi Fry $17.50 Deep fried prawns Amaebi Karaage Chef’s Recommendation Age Kaisen Tofu Sakana Cheese Fugu Mirin Boshi Eihire Chuka Wakame Chuka Kurage Chuka Hotate Amaebi Karaage appetisers 3-Kind Sensai $23.30 Chef selection of seasonal appetisers Oyster Ponzu $6.90 $35.00 Oyster with ponzu sauce per piece 1/2 dozen Oyster Mentai $6.90 $35.00 Oyster with fish roe per piece 1/2 dozen Green Daikon Salad $11.60 Sashimi Salad $17.50 Cha Soba Salad $19.80 Green tea buckwheat noodles salad Wakame Kyuri Su $5.80 Wakame seaweed and cucumber with vinegar sauce Uni Ikura Onsen Tamago $12.80 Hot spring egg with sea urchin and salmon roe Hotate Mentai Aburi $16.30 Torched scallops with fish roe Pitan Tofu $5.80 Century -
9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese. -
Luca Von Felten Final Report from Tokyo
Year in Tokyo, Luca von Felten, Final Report Year in Tokyo March 2015 to March 2016 Luca von Felten 1 Year in Tokyo, Luca von Felten, Final Report Table of contents Table of contents ......................................................................................................................................................... 2 Introduction ................................................................................................................................................................. 3 Why participating in the one Year in Japan program? ........................................................................................ 3 Planning my Year in Japan and changing my plans after ................................................................................... 3 Outline ................................................................................................................................................................. 4 I Everyday life in Greater Tokyo ................................................................................................................................ 6 Commuting ......................................................................................................................................................... 6 The Magic Triangle or Coordinating life ............................................................................................................ 8 The choice of Human Academy ................................................................................................................. -
Geography in Japan
GeographyReligion in in Japan Japan Purpose: This lesson will enable students to develop basic knowledge of Japan’s physical geography including absolute and relative location, factors contributing to climate, and temperature comparisons with the United States. Target Grade Level: 6-7 Essential questions: · What are the physical features of Japan? · Where is Japan located? · What effects do location, elevation, and ocean currents have on the climate of Japan? · How do temperatures in Japan compare to temperatures in the United States? Rationale: Location and physical features of a country affect climate. Key Ideas: · Japan is an island nation. · Japan is an archipelago similar to other archipelagoes in the Pacific (Hawaii, Philippines, Micronesia). · Japan is an archipelago similar to other archipelagoes in the Pacific (Hawaii, Philippines, Micronesia). · Japan stretches from 25 to 45 degrees N latitudes and from 128 to 145 degrees E longitudes. · Japan is an island nation consisting of four main islands (Honshu, Hokkaido, Shikoku, and Kyushu) and many small islands. · The Pacific Ocean is on the south and east of Japan and the Sea of Japan is on the north and west of Japan. · Japan is east of Korea and China, north of the equator, and east of the Prime Meridian. · If super imposed on the U. S., Japan would stretch from Tampa Florida to Montreal. · Japan has many of the same climates, as we would find in the United States. Learning AboutLessons Our Worldabout Japan - 143 GeographyReligion in of Japan Japan Materials: · Wall maps, globes, -
Hakata-Rou Grand Menu
All prices are tax excluded. Simmered Dishes Sashimi (sliced raw fish) We will serve selected seasonal ingredients Local speciality of old Chikuzen province, a standard dish of the Hakata people from around Kyushu in the best condition.En- joy the good taste of Yobuko squid and the Kyushu Delicacies Hakata Gameni 780 yen Chicken and root vegetables simmered in a sweet and savory sauce Fukuoka taste of Gomasaba Mackerel. Original salt ponzu (citrus sauce) with a refreshing taste Local speciality of old Buzen province, the taste of mom’s cooking Our Most Popular Gomasaba Mackerel with Secret Sauce 1,000 yen Motsu in Ponzu 520 yen Mackerel Nukadaki 820 yen Mackerel simmered in a mildly spicy sweet and savory sauce Live Squid Sashimi from the sea near Kyushu from 2,000 yen Recommendation (pork dumplings) After sashimi, choose from tempura, baked with salt, Boiled White Motsu of Hakata New-taste Soup Gyoza 880 yen Boiled White Motsu of baked with garlic oil or simmered. Domestic Cattle in Ponzu 680 yen Domestic Cattle in Ponzu Freshly Deep-fried Lotus Champon noodles to finish 300 yen (citrus sauce) (citrus sauce) Root Stuffed with Mustard Marbled Raw Horse Meat, direct from Kumamoto 2,580 yen With our proud tangy ginger dashi stock Our Most Popular Gomasaba Mackerel Hakata New-taste Soup Gyoza with Secret Sauce Live Squid Sashimi from the sea near Kyushu Spicy and addictive flavor, with boiled and rolled wakegi green onion Whale Meat Negima (with green onion) 980 yen Assorted Seasonal Sashimi 2,480 yen Freshly Deep-fried Lotus Root Stuffed -
Revival of Old Shimbashi Station
Special Revival of Old Shimbashi Station Revival of Old Shimbashi Station Yukio Tahara Chief Architect, Old Shimbashi Station Project History Terminal in 1986, the abandoned 22-ha site with the top three courses above ground Tokyo lost many important historic was sold to the private sector as part of the level. Only the lower courses of the buildings as a result of the massive JNR privatization. An archaeological platform retaining wall were found (Fig. 6). damage inflicted by the 1923 Great Kanto excavation in 1991 by Tokyo Metropolitan Figure 7 shows the projection of the walls Earthquake, bombing during WWII, and Government led to the discovery of the on the scale drawing of the remains. sometimes overenthusiastic station site and unearthing of the platform redevelopment in the postwar high- and foundations of the station. In 1996, Policy for Exterior and Interior growth period. The old Shimbashi Station the government designated the remains of Design building, Japan’s first railway terminus, the station building and part of the platform Apart from the photographs taken in 1872 was destroyed by the earthquake. The site as the Old Shimbashi Station Historic Site. (Figs. 1 and 2), there are many later was formerly used as a huge railway In 1998, the Japanese National Railways photographs (Fig. 8 shows a different type complex accommodating Shimbashi Settlement Corporation (JNRSC), the land of carriage porch roofing from Fig. 1) and Station and later Shiodome Freight owners, decided to rebuild the station on ukiyoe wood-block prints (Fig. 9). Terminal. The entire district is now being its original location as a memorial to its However, none gives accurate information re-born as a new business, commercial important role in Japan’s modern history about what kinds of stone were actually and residential complex nicknamed ‘Sio- and East Japan Railway Culture Foundation used and what colour was really presented. -
Acceptability Evaluation by Vietnamese About Non-Toxic Cultured Pufferfish in Comparison with Grouper and Mackerel
Asian Journal of Dietetics 2019 ORIGINAL Acceptability Evaluation by Vietnamese about Non-toxic Cultured Pufferfish in Comparison with Grouper and Mackerel Linh Vu Thuy1, Tuyen Le Danh3, Hien Vu Thi Thu3, Bat Nguyen Khac4, Ngoc Vuong Thi Ho3, Nghia Nguyen Viet4, Hien Bui Thi Thu4, Fumio Shimura1, Sumiko Kamoshita1, Yoshinari Ito2, Shigeru Yamamoto1 1 International Nutrition, Graduate School of Human Life Sciences, Jumonji University,Saitama 352-8510, Japan 2Mitsui Marine Products Inc, Miyazaki 889-0511, Japan 3 Vietnam National Institute of Nutrition, Hanoi, Vietnam 4 Vietnam Marine Fisheries Research Institute, Hai Phong, Vietnam (Recived June 4,2019) ABSTRACT Background and purpose. World-wide there are few countries in which pufferfish (fugu) is eaten as in Japan. In Vietnam, pufferfish has been banned since it’s toxic ocurred due to lack of knowledge about distinguish non-toxic species. Consequently, there is a huge amount of pufferfish inhabiting in Vietnamese water, but whenever accidentally catching it, we have to throw or use as fertilizer. To develop culinary culture of non-toxic pufferfish in Vietnam, it is very important and essential to recognize safe species and culture them in good condition, then apply proper method to process that become safety foods. In order to initial setting up for such purpose, we carried out a sensory study in Vietnamese to test whether they can accept foods made from fugu by method of Japanese. Methods. We compared the sensory reaction to Japanese cultured Takifugu rubripes and fish from Vietnamese waters: grouper and mackerel. The 107 panelists were Vietnamese volunteers working in the field of nutrition, employees of marine companies, or government officials who could influence the relevant laws. -
Shinto, Primal Religion and International Identity
Marburg Journal of Religion: Volume 1, No. 1 (April 1996) Shinto, primal religion and international identity Michael Pye, Marburg eMail: [email protected] National identity and religious diversity in Japan Questions of social and political identity in Japan have almost always been accompanied by perceptions and decisions about religion. This is true with respect both to internal political issues and to the relations between Japan and the wider world. Most commonly these questions have been linked to the changing roles and fortunes of Shinto, the leading indigenous religion of Japan. Central though Shinto is however, it is important to realize that the overall religious situation is more complex and has been so for many centuries. This paper examines some of these complexities. It argues that recent decades in particular have seen the clear emergence of a more general "primal religion" in Japan, leaving Shinto in the position of being one specific religion among others. On the basis of this analysis some of the options for the Shinto religion in an age of internationalization are considered. The complexity of the relations between religion and identity can be documented ever since the Japanese reception of Chinese culture, which led to the self-definition of Shinto as the indigenous religion of Japan. The relationship is evident in the use of two Chinese characters to form the very word Shinto (shen-dao), which was otherwise known, using Japanese vocabulary, as kannagara no michi (the way in accordance with the kami).1 There are of course some grounds for arguing, apparently straightforwardly, that Shinto is the religion of the Japanese people. -
Teppen-Yaki-Menu-Price.Pdf
H I B A C H I SAKIZUKE APPETIZERS S U S H I 21. EDAMAME 7.00 Japanese green soybeans S A K E 14. SHRIMP TEMPURA 13.00 Lightly battered fried shrimp and vegetables 16. HARUMAKI 7.00 Japanese spring roll 19. GYOZA 8.00 Sauteed dumpling stuffed with pork and vegetables IRASHAIMASE 67. SASHIMI APPETIZER (8pcs) 14.00 (WELCOME) Tuna, salmon, snapper, octopus, crab You are about to experience something truly 04. SUNOMONO 12.00 different in dining. It is Teppan Yaki cooking. Minced octopus, crab, shrimp, cucumber served with rice vinegar Teppan Yaki in Japanese means: to cook on an iron skillet. You will find our tableside cooking 06. TUNA TAKAKI 14.00 to be a joy to watch and we hope the selection of Thin slices of seared tuna served with radish food will please both your eyes and your palate. and ponzu sauce 68. SUSHI APPETIZER (8pcs) 12.00 4 pcs California roll, crab, salmon, tuna, snapper 08. SALMON CARPACCIO 13.00 Razor thin slices of fresh salmon in our special sauce 09.HIYASHI WAKAME 8.00 Seaweed salad 10. IKA SANSAI 9.00 Squid salad Dishes are accompanied with our authentic sodium restricted soya sauce. Allergy and religious diets will be respected at the chef’s discretion. All our dishes are made to order. Please allow us the appropriate time to prepare dishes to your liking. NOTICE Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have medical conditions. TEPPAN YAKI DINNERS All dinners are served with shrimp appetizer, soup, salad, zucchinnis, onions, fresh mushrooms, fried rice and noodles. -
Preparation of Articles for the Symposium Report
Improvement of Shimbashi Station on the Ginza Subway Line (the first subway in the East) Atsushi NUMATA1, Yasushi ARAI2 1Design Section Chief of the Renovation & Construction Department of Railway Headquarters, Tokyo Metro Co.,Ltd, 3-19-6, Higashi-ueno, Taito-ku, Tokyo, Japan, [email protected] 2 Design Section Deputy Manager of the Renovation & Construction Department of Railway Headquarters, Tokyo Metro Co.,Ltd, 3-19-6, Higashi-ueno, Taito-ku, Tokyo, Japan, [email protected] ABSTRACT: The Tokyo Metro railway network opened in December 1927 as the first subway in the east, with a 2.2-km stretch between Asakusa and Ueno on what is now the Ginza Line(Figure 1).By the time the Fukutoshin Line opened in June 2008, the network had expanded to include nine lines over a 195.1 km span of open tracks. Shimbashi Station is located at about the middle of the Ginza Line. It is a transfer station for JR, Toei subway lines, and the AGT system (the Yurikamome). Increases in the number of passengers in recent years have caused major obstructions to passenger flow. In addition, the structure of Shimbashi Station is integrated with the piers of the JR Bridge, and is adjacent to the piers of the Tokaido Shinkansen Bridge. Based on passenger flow simulations under the configurations of the existing station, this plan proposed sweeping changes to the layout of the station to alleviate congestion on the platforms and facilitate smooth transfers to other modes of transportation. INTRODUCTION The Tokyo Metro Ginza Line (“Ginza Line”) became the first subway in the eastern hemisphere when the 2.2-km stretch between Asakusa and Ueno stations opened on December 30, 1927. -
Construction of Ueno–Tokyo Line
Special Feature Construction of Ueno–Tokyo Line JR East Construction Department Introduction to support through services between the Utsunomiya, Takasaki, Joban, and Tokaido lines (Fig. 1). The Council East Japan Railway Company (JR East) has a wide-ranging for Transport Policy Report No. 18 published in January operations area from Kanto and Koshin’etsu to Tohoku. When 2000, targeted opening of the Ueno–Tokyo Line (A1) by JR East was established in 1987, traffic conditions on most 2015. In November 2007, the Minister of Transport gave sections of conventional (narrow-gauge) lines in the Tokyo permission to change the basic plan to a plan for laying area, including major sections of lines radiating from central new tracks between Tokyo Station and Ueno Station and Tokyo (Tokaido, Chuo, Joban, Sobu lines), the Yamanote then permission was given in March 2008 to change the Line, etc., had morning rush-hour congestion rates in excess railway facilities. Construction started in May 2008 and was of 200%. As a result, enhancing transportation capacity completed in about 6 years. The line opened on 14 March to alleviate congestion was a major issue. Furthermore, 2015, following 5–month training run. with subsequent diversification of values accompanying social changes, users’ railway needs went beyond merely Expected Effects alleviating congestion to shorter travel times and improved comfort while travelling, etc., so problems related to Alleviating congestion on Yamanote and Keihin-Tohoku improving transportation in the Tokyo area also diversified. In lines this context, JR East has taken various initiatives to improve The sections between Ueno Station and Okachimachi the quality of railway services.