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Appendix - Declaration of support for groups of processed crops focusing on functionality (Release date: March 15) [Koshi City, Kumamoto Prefecture] This declaration of support aims to encourage the commercialization of processed food or rice contributing to maintaining and improving people’s good health, such as products made of non-glutinous rice properties. (URL) http://www.city.koshi.lg.jp/kiji/pub/detail.aspx?c_id=322&type=top&id=3612 - Declaration of support for streetscape sightseeing at post-station Yakage (Release date: March 18) [Yakage Town, Okayama Prefecture] Yakage Town is a quaint, old town famous for Yakage Honjin and Yakage Wakihonjin, an old lodge and a sub-lodge for a lord and his men in the Edo period, which are designated as nationally important cultural properties. This declaration of support aims to vitalize the streetscape that the local people have been maintaining for generations, while maintaining the cultural remnants of the Edo period. (URL) http://www.town.yakage.okayama.jp/news/2016/03/post_92.html - Declaration of support for Ichihara, an attractive city bonding people with Kominato Railway (Release date: March 18) [Ichihara City, Chiba Prefecture] This declaration of support aims to facilitate the development of sightseeing resources bonding Komitato Railway and local resources, and encourage related activities and products, such as railway dining cars and commercialization of ekiben train lunch boxes. (URL) http://www-city-ichihara-chiba-jp/kanko/citysales/Furusatomeibutsu-html - Declaration of support for sake—pure water, delicious rice, sake storehouses best for yeast and lacquerware bringing out the flavor of sake— (Release date: March 26) [Kitakata City, Fukushima Prefecture] This declaration of support aims to promote to the public sake brewed under a nature-rich environment, the stylish streetscape of sake storehouses, and qualities of Aizu-nuri lacquerware, all of which will bring out the flavor and essence of sake. (URL) http://www-tohoku-meti-go-jp/s_cyusyo/chiikisigen/topics/pdf/160328-pdf - Declaration of support for national-largest quantity of safflower production —a town delivering rouge infused products throughout Japan (Release date: March 29) [Shirataka Town, Yamagata Prefecture] Shirataka Town has been promoting sightseeing initiatives for vitalizing communities, taking advantage of a climate suitable for cultivating safflower. This declaration of support aims to encourage these initiatives, such as safflower-gathering and other experienced-based sightseeing, as well as the development of related products. (URL) http://www-town-shirataka-lg-jp/item/4397-html#itemid4397 .

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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.
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Cuisine and Culture of Japan Tour Itinerary
Cuisine & Culture of Japan – Escorted Tour - Page 1 Day 1 – May 9 – Depart USA Day 2 – May 10 – Arrive Tokyo Transfer by private car to our four-star downtown hotel, conveniently located in the Marunouchi district, adjacent to Tokyo Station. Brief meet and greet orientation in the evening. Accommodations: Marunouchi Hotel Meals included: None Day 3 – May 11 – Tokyo After breakfast in the hotel, depart for a special-access tour of the wholesale floor of the new Toyosu Fish Market, followed by an introduction to the building blocks of Japanese cuisine on a guided walk through the historic Tsukiji Market, complete with snacking and shopping opportunities. At a sushi-making class, we’ll observe techniques for preparing fish and make our own sushi for lunch. This afternoon we will visit the one of the city's fine art museums. Tonight, get to know your fellow travelers at an informal welcome dinner of izakaya (Japanese pub-style) cuisine. Accommodations: Marunouchi Hotel Meals included: Breakfast, Lunch, Dinner Day 4 – May 12 – Tokyo We begin the day with an architectural walk through the Marunouchi and Ginza districts (including the Kitte Building and Tokyo International Forum), Japan’s priciest real estate of buildings by some of the world’s top architects. We end in time for a department store opening ceremony, in which the entire staff bows in welcome. After free time to experience one of Tokyo's famed depachika (department store basement food halls), we will have lunch at a longstanding soba noodle restaurant. Then we journey to the Asakusa neighborhood, center of Tokyo’s historic shitamachi (downtown).
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Spring 2012: IUC Newsletter
IUC NewsletterSpring 2012 Dear IUC Alumni and Friends, As the fiftieth anniversary of the IUC approaches, I am delighted to report that the state of the IUC community is stronger than ever. Thanks to the prodigious efforts of the IUC Alumni Association Executive Board, we are now in communication with 94% of all living alumni —a number that makes me beam with pride. As a sign of our ever-deepening network, many of you have been actively getting in touch with us and with each other, re-kindling friendships with former classmates, and making new connections with graduates from other classes. Oakland A’s vs Seattle Mariners game, Sunday, July 8, 2012 Getting to know our alumni has been the most exciting aspect at 1:00 p.m. in Oakland of my work as Executive Director. It has been an honor and privilege to meet with so many of you in person, and to get to 2013 Association for Asian know you through email, LinkedIn, and Facebook. IUC gradu- Studies IUC Reception, ates have made outstanding contributions to every dimension Saturday, March 23, 2013, in San Diego of the international understanding of Japan: from research, education, and translation to law, business, journalism, diplo- IUC 50th Anniversary Gala macy, the fine arts, popular culture, and cuisine. Each year, Celebration, Fall 2013 the number of alumni accomplishments grows and the di- See page 13 for details. versity of your endeavors expands to meet the needs of a changing world. Here are some choice facts about the IUC alumni com- munity that I have come to cherish, and that every gradu- ate should know and take pride in: *Eight IUC alumni have received the Order of the Rising Sun, undoubtedly more than any other U.S.
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ACADEMIC ENCOUNTER the American University in Japan and Korea R
ACADEMIC ENCOUNTER The American University in Japan and Korea r ACADEMIC ENCOUNTER The American University in Japan and Korea By Martin Bronfenbrennet THE FREE PRESS OF GLENCOE, INC. A division of the Crowell-Collier Publishing Co. New York t BUREAU OF SOCIAL AND POLITICAL RESEARCH Michigan State University f East Lansing, Michigan I Copyright@ 1961 BY THE BOARD OF TRUSTEES OF MICHIGAN STATE UNIVERSITY East Lansing, Michigan Library of Congress Catalog Card Number: 61-63703 i t , PREFACE • This study of some 18 American university affiliations with Japanese and Korean institutions is a small part of a larger study of the American university overseas. The larger study l is undertaken by the Institute for Research on Overseas Pro grams at Michigan State University. What is said here about programs in Japan and Korea can be compared with what other staff members of the Institute have saidabout programs in other countries, particularly other Asian countries such as India and !t Indonesia. , Many believe with ex-President Eisenhower that the American university should expand its foreign affiliations as a contribution t to economic and cultural reconstruction and development over seas, and to better international understanding between America and other countries. In this view, university affiliations are an j important type of "people to people" contacts across national boundaries. Others believe that the American university should f concentrate its limited manpower and resources on the domestic job it does best, and reduce the scale of its commitments abroad. Part of the decision (or compromise) between these viewpoints should be based on a knowledge of what the existing international programs are in fact attempting or accomplishing.
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Cuisine and Culture of Japan – Page 1
Cuisine and Culture of Japan – Page 1 Day 1 Depart USA Day 2 Arrive Tokyo Transfer by private car to our four-star downtown hotel in the centrally located Marunouchi district and adjacent to Tokyo Station. Brief meet and greet orientation in the evening. Accommodations: Marunouchi Hotel Meals included: None Day 3 Tokyo After breakfast in hotel, depart to tour the historic Tsukiji Outer MarketMarket****, for an introduction to the building blocks of Japanese cooking, with snacking and shopping opportunities. At a sushi making classclass, we will observe techniques for preparing fish and make our own sushi for lunch. This afternoon we will visit the Roppongi District and one of the city's most interesting contemporary art museums, amid futuristic architecture. Tonight’s dinner is informal izakaya (Japanese pub-style) cuisine. ***Although* the Tsukiji Fish Market is scheduled to close in October 2018, Tsukiji’s fascinating Outer Market will remain, with stalls selling fish, produce, seasonings, prepared foods and tableware lining its many narrow alleys. As of this writing, procedures for visitors to the new Toyosu Fish MarketMarket, across Tokyo Bay, were not officially announced and may change by the time of the tour. This itinerary may be updated pending further word. Accommodations: Marunouchi Hotel Meals included: Breakfast, Lunch, Dinner Day 4 Tokyo We begin the day with an architectural walkwalkwalk through the Marunouchi and Ginza districts (including the Kitte Building and Tokyo International Forum), Japan’s priciest real estate of buildings designed by some of the world’s top architects, arriving in time for a department store opening ceremony.
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Japan Week Planned for Grand Central Terminal
Japan Week planned for Grand Central Terminal By Rick Lundstrom on February, 1 2013 | Airline & Terminal News Japan Week, a public-private partnership that promotes Japanese culture, food and beverages to encourage tourism to Japan will hold its 2013 program March 19-21 Grand Central Terminal's Vanderbilt Hall in New York. "Through our Japan Week program this year, we want to showcase Japan's regional cultures and local flavors that make it so enticing, both for new and seasoned travelers," said Yuki Tanaka, Executive Director, Japan National Tourism Organization (JNTO). "We'll be showcasing hidden cultural gems that will capture the imaginations of our guests and inspire them to explore Japan in all of its beauty and possibilities." A March 19 kickoff will commemorate Tokyo Station's "sister station" relationship with Grand Central Terminal. Tokyo Station, now in its 99th year, is the first station to be chosen by the Metropolitan Transit Authority (MTA) for the designation. Representatives from Japan Railways (JR) and the MTA will be present at a special ceremony. The venerable New York station is also noting a milestone of its own. A corner of the hall will be devoted to Japanese ekiben bento boxes sold at railway train stations throughout Japan. Ekiben often contain local specialties from the region in which they are sold, and their debut at Japan Week will allow attendees to experience a culinary tour of Japan's diverse regions. 1 Copyright DutyFree Magazine. All rights reserved. To replicate a traditional tachinomiya (standing bar), the event will construct a Japanese "pop-up" bar in the evenings selling jizake, which is local sake (rice wine) that is produced by small craft brewers and is prized across Japan, as well as shochu, the country's distilled spirit.
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Bento: Packaging Good Food and Human Warmth
http://www.tjf.or.jp/takarabako/ Japanese Culture Now Our favorite okazu dishes For Healthy and Colorful Bento Bento-making shortcuts Q: What is your favorite okazu? One of the pleasures of eating bento is the excite- for bento Making a nutritionally bal- just as they are in the bento; by lunch hour they are defrosted and ment, upon opening the box, of seeing what is The most popular okazu (main All bento, whether home made or commercially made, are attrac- features on health and nutrition. Not only when making a bento 1st place 2nd placeウィンナー 3rd place 4th place anced and colorful bento with ready to eat. inside. The person who makes the bento, too, en- and additional side dishes) taste tively packed with several kinds of okazu dishes. Their selection but when buying one, most people gauge the nutritional balance Bento: Packaging several kinds of okazu day joys giving thought to the process of creating a good even when cold and go well and arrangement is based on considerations of nutrition, color, of the meal it offers by the color and variety of its okazu. How much time do you with rice. People often have spe- after day is no easy task. Ex- boxed meal that will please the person eating it. and variety. It is also well known that what makes a meal appetizing is spend making bento? 1 hour or more 0.9% cial memories of the taste of such perienced bento makers take Good Food and A bento can be a very eloquent medium of mes- In Japan the importance of eating as great a variety of foods as not only aroma and flavor but appearance.
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The Taste of Japan
Leiden University Date: 21-8-2014 MA Asian Studies: East Asian Studies Melvin de Kuyper (0985678) The Taste of Japan Connections between local dishes and travel in the contemporary food culture of Japan. Word Count: 14.984 Supervisor of Thesis: Prof. Dr. Smits Table of Contents: Introduction_________________________________________________ p. 3 Chapter 1: Modern Cuisine of Japan _____________________________ pp. 4 - 7 Chapter 2: Nostalgia and Travel in Japan _________________________ pp. 8 - 11 Chapter 3: Local Heritage Branding _____________________________ pp. 12 – 18 Final Remarks on Chapters 1 - 3 ________________________________ pp. 19 – 20 Case Study 1: Local Brand in Japanese gourmet television programs ____ pp. 21 – 30 Case Study 2: Local Food Advertisement in Travel Guides and Websites _ pp. 31 – 34 Conclusion __________________________________________________ pp. 35 – 36 Reference List _______________________________________________ pp. 38 - 42 2 Introduction Food is inextricably linked to culture. This is the case for everywhere in the world. As such, the food culture of Japan has also been a popular topic for numerous scholars to understand Japanese society. This thesis seeks to understand why local dishes and foodstuffs are popular in Japan, and why travel is closely connected to the food culture of Japan. To that aim, I will review the historical process and transformation of the food culture of Japan The first part of my thesis consist of building a historical and theoretical framework; the second part is devote to case studies. I will explain in the first chapter why the modern cuisine of Japan has been characterized as a “national cuisine”. I will show that contemporary studies have been focusing mainly on the creation of a single, more or less standardized Japanese cuisine, rather than on variations in local cuisine.
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What Is the Importance and Role of Food in Modern Japanese Society?
Háskóli Íslands Hugvísindasvið B.A í Japönsku máli og menningu What is the importance and role of food in modern Japanese society? Why is Japanese food classified as world heritag and what makes Japanese food stand apart from the food culture of other countries? Ritgerð til BA / MA-prófs í Japönsku máli og menningu César Vladimir Rodríguez Cedillo Kt: 040892-5089 Leiðbeinandi: Gunnella Þórgeirsdóttir May 20017 1 Abstract. In Japanese society, a meal goes beyond the food and eating it. It is known that Japanese food was influenced by China and Korea due to the geographical proximity. Traditional food is an important aspect of the culture and it is considered a world heritage. Thus, a traditional meal is not only aiming for the taste, but also aiming to protect the nature and transmit knowledge to future generations. The climate in Japan varies considerably, which allowed each city to develop their own traditional dishes representing the area. This has encouraged culinary tourism, where people travel throughout Japan to experience different flavours. Culinary tourism benefited Japanese culture and economy by supporting local villages and smaller communities. A convenient way to experience dishes from different regions, is by buying ekiben (lunch boxes sold at the train stations) while riding the train from one city to another. Seasonal food is important for society, because the diet is based on each season of the year. To stay healthy throughout the year, Japanese children learn important values and skills such as cooperation, teamwork and responsibility in their school lunches during elementary school. Bento boxes (lunch boxes) influenced, to some extent, the personality of Japanese children either by helping them to socialize easier with their classmates or excluded them out of a group.
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This and That from the Food Cultures of the World
mountains, that sometimes require ThisThis andand thatthat fromfrom thethe special ordering. Some ekiben are self-heating, and others come with FoodFood CulturesCultures ofof thethe WorldWorld wine or the local sake, all helping to make traveling more enjoyable. Part 9: The Station Box Lunch— The makuno-uchi bento, or box The Traveler’s Friend throughout Japan lunches consisting of rice and a variety of side dishes, enjoys a deep-rooted Ekiben, the box lunches sold at train stations throughout popularity at all stations. It offers Japan, are one of the delights of traveling. They have become rice formed into rectangular shapes and topped with sesame seeds, side so popular that they can even be seen at the dinner table dishes such as broiled fish, Japanese- from time to time. From the ekiben available at Japan style fried egg, steamed fish paste, a Railways (JR) and private railway stations to the soraben deep-fried food, a boiled food, and available at airports, these prepared box lunches exhibit pickles. The origin of the makuno- uchi bento lies in theatergoing. During tremendous variety. the intermission between acts, or makuno-uchi, the well-to-do ate at the theater’s tearoom. For those who It All Began with Two Rice Balls today’s private JR, to operate within could not afford the tearoom, box Department store ekiben fairs always station premises. These vendors lunches similar to today’s makuno-uchi attract a good number of customers. formed an organization that survived bento were sold during intermission. Some supermarkets and department stores regularly carry popular ekiben.
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MICE MENU (Shizuoka Central Area) Planning Your MICE Event Here We Introduce Some Special Ideas for MICE
Shizuoka MICE Guide MICE MENU (Shizuoka Central Area) Planning Your MICE Event Here we introduce some special ideas for MICE. Why don’t you plan your conference or party in an unusual and unique way such as below? Please direct the enquiries to Shizuoka Convention Bureau. ［638/6('5($0)(55<］Ocean Princess (QMR\WKHEHVWRI-DSDQDWWKLVRQERDUGSDUW\ 10-80 Hinode-cho, Shimizu-ku, Shizuoka-shi, Shizuoka 424-0922 https://www.dream-ferry.co.jp/ Aboard a gorgeous sailing ship said to be the Lady of the sea, from Japan’s deepest waters, Suruga Bay, enjoy this elegant onboard party admiring Japan’s highest mountain, Mount Fuji. [Ocean Princess] Length: 37.0 meters Weight: 232.1 tons Sea Speed: 8.5 knots Max Capacity: 141 people ［0$5,1(6&,(1&(086(80 62&,$/('8&$7,21&(17(572.$,81,9(56,7<］ 3DUW\LQIURQWRIWKH$TXDULXP7DQNDIWHU&ORVLQJ+RXUV 2389 Miho, Shimizu-ku, Shizuoka-shi, Shizuoka 424-8620 http://www.umi.muse-tokai.jp/ How about planning a party at a marine museum where over 1000 fish of 50 species(including sharks and rays) swim right up close? You can enjoy the mystical atmosphere that can only be experienced at this museum. Ŷ$YDLODEOH7LPH Ŷ&DSDFLW\SHRSOH *Food is offered in buffet style. Beverages with free refills include both soft drinks and alcoholic drinks. ［)XJHWVXUR］ 3DUW\DWWKHUHPDLQVRIWKHUHVLGHQFHRIWKHORQJOLQHDJH7RNXJDZD+RXVHKROG 11-1 Konya-cho, Aoi-ku, Shizuoka-shi 420-0852 https://fugetsuro.co.jp/ It is a historical place where Lord Yoshinobu lived for 20 years. Following this, it became a reception hall of Shizuoka for the next 120 years.
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Sharing Travel Treats with the World
Sharing Travel Treats with the World Japan’s Ekiben Win Favor in France Railways developed as a major means of long-distance travel in Japan from the 1880s on, and along with this came demand for food to eat during the many hours on the train. From the start, rice balls called onigiri were sold on station platforms, but as time went on, there gradually emerged supplies of boxed meals, bento , featuring local food products or evoking local attractions. These came to be called ekiben , eki meaning train station and ben being short for bento , and they won recognition as local specialties. So well established is their position on the Japanese travel scene that some people actually take trips for the express purpose of eating them. The ekiben , which people can buy on a station platform and then eat on the train, making good use of their time in transit, has become an element of Japan’s food culture. Now a move is underway to share the railway bento familiar to Japanese with travelers elsewhere. An ekiben kiosk has been opened for a two-month period at Gare de Lyon, one of the main railway terminals in Paris. It is the first such international initiative. As the operator of the kiosk explains, France has a culture of long-distance rail travel similar to Japan’s, and recently French people have become more familiar with Japanese culture; this was the basis for the decision to undertake trial sales of ekiben in Paris with the objective of spreading this typically Japanese railway cuisine.
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