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Flute Fields Villagers Anissa (Farmer) / Birthday: Fall 16 / Best Gifts: Blue
Flute Fields Villagers Anissa (Farmer) / Birthday: Fall 16 / Best Gifts: Blue Herb, Pontata Root, Lavender, Hibiscus, Bluemist Flower, Hyacinth, Opal, Herb Tea, Strawberry Milk, Pickled Vegetables, Bajirikos Spaghetti, Cranberry Juice, Yogurt, Stamina Drink, Cold Medicine, Mint Candy Craig (Farmer) / Birthday: Fall 6 / Loves: Shining Corn, Shining Yam, Shining Pumpkin, Shining Eggplant, Shining Wheat, Stir fry Ruth (Farmer) / Birthday: Spring 6 / Loves: Bluemist Flower, Shining Corn, Shining Eggplant, Shining Yam, Shining Pumpkin, Spinach Cake, Spinach Risotto Taylor (Farmer’s Boy) / Birthday: Summer 19 / Loves: Fugue Mushroom, Shining Corn, Choco Banana, Choco Fondue, Choco Cake Renee (Rancher) / Birthday: Fall 5 / Best Gifts: Sunflower, Shining Strawberry, Shining Sugarcane, Shining Egg, Shining Ostrich Egg, Shining Mayonnaise, Shining Milk, Shining Goat Milk, Royal Jelly, Hot Milk, Hot Chocolate, Salmon Cream Stew, Salted King Salmon, Paella, Strawberry Ice Cream, Strawberry Milk, Yellow Perfume, Shining Perfume, Shining Sushi, Shining Sashimi, Seafood Stew, Shortcake Cain (Rancher) / Birthday: Summer 6 / Loves: Shining Egg, Shining Mayonnaise, Shining Corn, Yogurt, Seafood Stew, Coconut Cocktail Hanna (Rancher) / Birthday: Winter 4 / Loves: Sunflower, Morning Glory, Shining Egg, Shining Mayonnaise, Omelet, Cheese Omelet, Strawberry Milk Toby (Fisher) / Birthday: Spring 9 / Best Gifts: Cosmos, Shining Onion, Shining Tea Leaves, Shining Buckwheat, Skull Jellyfish, Green Tea, Shining Sashimi, Shining Sushi, Grilled Tai, Grilled Eel, -
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. -
Hiroshi Ehara · Yukio Toyoda Dennis V. Johnson Editors
Hiroshi Ehara · Yukio Toyoda Dennis V. Johnson Editors Sago Palm Multiple Contributions to Food Security and Sustainable Livelihoods Sago Palm Hiroshi Ehara • Yukio Toyoda Dennis V. Johnson Editors Sago Palm Multiple Contributions to Food Security and Sustainable Livelihoods Editors Hiroshi Ehara Yukio Toyoda Applied Social System Institute of Asia; College of Tourism International Cooperation Center for Rikkyo University Agricultural Education Niiza, Saitama, Japan Nagoya University Nagoya, Japan Dennis V. Johnson Cincinnati, OH, USA ISBN 978-981-10-5268-2 ISBN 978-981-10-5269-9 (eBook) https://doi.org/10.1007/978-981-10-5269-9 Library of Congress Control Number: 2017954957 © The Editor(s) (if applicable) and The Author(s) 2018, corrected publication 2018. This book is an open access publication. Open Access This book is licensed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made. The images or other third party material in this book are included in the book’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the book’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. The use of general descriptive names, registered names, trademarks, service marks, etc. -
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. -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
Establishes and Spreads a New Food Culture
The Conversion of the Japanese Cuisine Finalized in the Edo Era to Japanese-style Western and Chinese Cuisine The Acceptance and Modification of Foreign Cuisine Establishes and Spreads a New Food Culture The Opening and Westernization of Japan Zenjiro Watanabe and the Influx of Western Foods Mr. Watanabe was born in Tokyo in 1932 and graduated from Waseda University in 1956. In 1961, he received his Ph.D in commerce from The history of Japanese cuisine is a history full of the the same university and began working at the acceptance and modification of foreign cuisine. Since the rice National Diet Library. Mr. Watanabe worked at the National Diet Library as manager of the culture of the Yayoi Period (200B.C.—250A.D.), Japan has department that researches the law as it applies to agriculture. He then worked as manager of skillfully accepted new food cultures—from Tang-style grand the department that researches foreign affairs, and finally he devoted himself to research at the banquet dishes to the vegetarian dishes of the Kamakura Library. Mr. Watanabe retired in 1991 and is now head of a history laboratory researching Period (1185—1333) to the Portuguese dishes of the Warring various aspects of cities, farms and villages. Mr. Watanabe’s major works include Toshi to States Period (1482—1558)—and adapted them to the Noson no Aida—Toshikinko Nogyo Shiron, 1983, Japanese palate as if they had always been a part of the Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, Nobunkyo; Kyodai Toshi Edo ga Washoku Japanese food culture. wo Tsukutta, 1988, Nobunkyo; Nou no Aru Machizukuri, edited 1989, Gakuyoshobo; Tokyo The Edo Era saw the finalization of the Japanese food culture ni Nochi ga Atte Naze Warui, collaboration 1991, Gakuyoshobo; Kindai Nihon Toshikinko into what we today consider Japanese cuisine. -
Yoko Breckenridge
Japan America Society of Minnesota The Tsūshin is a membership publication of the Japan America Society of Minnesota February 2018 VOL. 27, No. 02 Shinnenkai Celebration Welcomes 2018 J-Quiz 2018: Students Test their with Fun for Everyone! Knowledge on Feb. 17th Despite the J-Quiz is an event for High School student teams snow and the from all over the upper Midwest to compete using incredible Vikings their knowledge of Japanese Language and Culture. game, JASM’s Increasing cultural awareness and understanding is annual 2018 one of JASM’s main goals, and by bringing together Shinnenkai Celebration on young people with an interest in Japan, we hope to Sunday, January encourage the next generation of Japan experts! 14th was well- J-Quiz will take place on February 17th at attended. The 2018 Normandale Community College with competing Shinnenkai was held at Washington Technology Magnet School in St. Paul, Minnesota. Shinnenkai is JASM’s High Schools from Minnesota and Wisconsin. annual traditional Japanese New Year’s celebration, an Students utilize their Japanese skills to write event in which cultural exchange is promoted through compositions, participate in cultural activities, and various activities. Shinnenkai is a fun environment filled compete against the other schools to win the Grand with delicious Japanese food, live performances, a silent Prize, a trip to the annual Cherry Blossom Festival in auction, and activities people of all ages can enjoy. Washington D.C., and a chance to compete in the The venue hosted a wide-array of exhibitors, such National Japan Bowl. as the JASM marketplace, where generously donated items (Japanese trinkets, ceramics, toys, etc.) could be Everyone is welcome to watch the Final Rounds in purchased. -
Recipe Packet
Home-Made Curry Powder Grocery list: 2 tbs ground coriander 2 tsp ground turmeric 1/2 tsp brown mustard 1/4 tsp fenugreek 6-8 dried curry leaves (optional) 2 tbs cumin seed 1 tsp black peppercorns 1 tsp hot pepper flakes 1 tsp cardamom seeds 1/2 tsp ground cinnamon 5-6 cloves 1/4 tsp ground ginger Combine the ingredients in a bowl. Use a clean, dry pan over medium-low heat and toast the spices, stirring continuously. Toast until the spices become fragrant. Remove from the heat and transfer to a bowl. Let the spices cool to room temperature, then grind to a powder in a clean coffee grinder or spice mill. Store in an airtight container. Chicken Tikka Masala � Grocery list: 6 garlic cloves (finely minced) 4 tsp peeled ginger (finely chopped) 4 tsp ground turmeric 2 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 1½ cups whole-milk yogurt 1tsp kosher salt 2 lb. skinless, boneless chicken breasts, cut into long strips 3 tbs ghee (clarified butter) or vegetable oil 1 small onion (thinly sliced) ¼ cup tomato paste 6 cardamom pods, crushed ½ tsp. crushed red pepper flakes 1 28-oz. can whole peeled tomatoes ¾ cup chopped cilantro, plus sprigs for garnish fresh basmati rice (for serving) Mix together the garlic, ginger, turmeric, garam masala, coriander, cumin, whole milk yogurt, and salt. Put the chicken strips in the mixture, fully coating them. Cover, and refrigerate for 4-6 hours. Heat a pot over medium heat and sauté the onions in oil or ghee. -
Yoshida Asian Fusion Dining
TM totalokinawa www. www.totalokinawa.com December 2011 & January 2012 to talokinawa.com Merry Xmas & Happy NewTotalokinawa Year Magazine December 2011 2 www.totalokinawa.com Totalokinawa Magazine December 2011 Totalokinawa CONTENTS December 2011 Issue 7 www. Merry Christmas & Happy to talokinawa.com {}New Year From Total Okinawa! elcome to Total Okinawa’s Christmas magazine. This month we’ve got a Wfeature on Christmas in Okinawa, including some ideas on how to spend the holidays here, as well as Japanese traditions at Christmas and New Year. We’ve also got two restaurant reviews, one from Kababs Indian restaurant and another from Yoshida Asian Fusion. There’s also our regular dive update from Reef Encounters, Tricks & Tips and Weird & Wonderful. Enjoy! As usual you can also view the magazine online at: www.totalokinawa.com 10 FEATURE Xmas In Oki Pg.10 XMAS IN OKI Restaurants - Kababs 4 Dive Report 6 Published in Okinawa by Totalokinawa.com Weird & Wonderful 9 All content is Copyright 2011. All Rights Reserved Tips & Tricks 12 For advertising information - www.totalokinawa.com Totalokinawa and it’s partners are not responsible for the Cartoon Corner 15 content of any external advertising. Restaurants - Yoshida 16 What is TotallySmart? This is the new SMART way to read a magazine. Use your mobile phone to scan the QR Code on relevant pages and jump straight to a customized mobile phone page with all the information on that business. Directions, opening hours, telephone number and more right in your hand. Great for out and about! Most Japanese phones have a QR reader or check out the iPhone www.totalokinawa.mobi app store or the Andoid Market. -
Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part. -
Haikan Menu 8.24
RAMEN NIBBLINGS COCKTAILS SAKE & SHOCHU * DRAFT SAN-GU-RIA KIZAKURA KYO-NO-TOKURI, JUNMAI DAIGINJO WE SERVE SAPPORO STYLE RAMEN. OUR NOODLES ARE MAPO TOFU POUTINE WINE, HAKUTAKE SHIRO SHOCHU, YUZU, CALPICO, $15.00 CUSTOM MADE FOR US IN SAPPORO, JAPAN. THE STOCK FRENCH FRIES, MAPO TOFU, MOZARELLA CURDS, HIBISCUS SYRUP/BERRY SYRUP THAT WE USE IS CALLED “CHINTAN”. IT’S FRESHLY GROUNDED SZECHUAN PEPPERCORN. $10.00 KIKUSUI FUNAGUCHI KUNKO, HONJOZO. CHARACTERIZED BY IT’S CLEAR APPEARANCE AND $8.00 $15.00 DELICATE, YET COMPLEX FLAVOR. MUKASHIFU (OLD FASHIONED) ROASTED KABOCHA SQUASH IWAI, MIRIN, BITTERS KAORI MIKAN, FRUIT SAKE SHIO WARM SQUASH, RICOTTA CHEESE, KALE, BROWNED $14.00 $12.00 THIS RAMEN SHOWS OFF THE DELICATE AND COMPLEX BUTTER-HONEY VINAIGRETTE CHINTAN STOCK THE BEST. OUR SHIO HAS A HINT OF $7.00 *WASABI PEAS OKUDEN KANTSUKURI “MIRROR OF TRUTH”, JUNMAI SEAFOOD FLAVOR. EDINBURGH GIN, YUZU, SNOWPEAS, WASABI $30.00/$90.00 $12.25 ‘PEA-SAR’ SALAD $12.00 SNOW PEAS, PEA SHOOTS, EDAMAME, SEA BEANS, SOFT YOKAICHI MUGI SHOCHU - BARLEY SHOYU BOILED EGG, SHAVED PARMESAN CHEESE, FRIED BABY *GUREPU-FURUTSU $8.00 OUR SHOYU IS A TASTE OF THE CLASSIC SHOWA PERIOD. SARDINES. YOKAIICHI SHOUCHU, HONEY & GRAPEFRUIT SODA THE FIRST GOLDEN AGE OF RAMEN. THE COMPLEX $8.00 $10.00 BENIOTOME SHOCHU - SESAME STOCK IS BRIGHTENED BY FRESH SOY SAUCE FLAVOR. $9.00 TOPPED WITH HALF EGG. “CAPRESE SALAD” SMOKE SHOW $12.50 BURRATA CHEESE, STRAWBERRIES, HEIRLOOM TOMA- RYUKYU AWAMORI, DOLIN BLANC VERMOUTH, BLACK SATSUMA SHIRANAMI SHOCHU - SWEET POTATOE TOE, YUZU VINAIGRETTE, BASIL, TOMATO-DASHI GELEE PEPPERCORN TINCTURE, CEDAR $9.00 MISO $10.00 $14.00 WE USE A LIGHTER, GENTLER MISO WITH SESAME SEEDS HAKUTAKE “SHIRO”” SHOCHU - RICE TO MATCH OUR STOCK. -
Nori Tofu Kikkoman Spam Musubi Pocky Dashi Manju Sushi Ramen
Nori Tofu Kikkoman Spam Musubi Pocky Dashi Manju Sushi Ramen Tempura Yakitori Musubi Takoyaki Taiyaki Umeboshi Sashimi Ochazuke Yakisoba Donburi Chirashi Unagi Uni Mochi Tsukemono Anpan Sapporo Ichiban Sake Mikan Bento Gohan Sekihan Dango Miso Teriyaki Kokuho Rose Katsu Curry Ramune Green Tea Kaki / Persimmon Cherry Blossom / Ume / Plum Ozoni Sakura Benihana Daiso Nijiya Marukai Kinokuniya Uniqlo Zojirushi Toyota Nissan Seiko Butsudan Incense / Senko Kodomo no Hi Matsuri Kimono Children's Day Hinamatsuri Koinobori Festival Mochitsuki Oshogatsu Obon Sumo Karaoke Odori Ikebana Taiko Bonsai Mikoshi Shamisen Chanoyu Kenjinkai Fujinkai Ohaka Mairi Executive Order Japan Pearl Harbor 9066 February 19, 1942 December 7, 1941 Assembly Center Day of Topaz Tanforan Remembrance Military Intelligence Manzanar Tule Lake Service (MIS) Civil Liberties Act Dorthea Lange Concentration Camp 442nd Regimental Go For Broke No-No Boy Combat Team Shib Sibs Jake Shimabukuro Purple Heart (Alex & Maia Shibutani) Yuri Kochiyama Eric Shinseki Pat Morita Sessue Hayakawa Ellison Onizuka George Takei Isamu Noguchi Yoko Ono Nikkei Wat(aru) Misaka Norm Mineta Daniel Inouye Tommy Kono Kristi Yamaguchi Apolo Ohno Wally Yonamine Ruth Asawa Fred Korematsu Issei Nisei Sansei Yonsei Hapa Nihonjin Obaachan Ojiichan Sensei (Baachan) (Jiichan) Blanket Boy Angel Island Immigration Gentlemen's Picture Brides Immigration Act Agreement (1965 - abolish national quota) Kodomo no Gambatte Gaman Tame ni Itadakimasu Mottainai Konnichiwa Arigatou Oishii (O)hashi Daruma Tsuru (Crane) Kokeshi Manga Anime Nintendo Playstation Kendama Jan Ken Po Japantown Community Nihonmachi Emperor Empress Samurai Yukata Momotaro Kabuto Geta Tabi Obi.