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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. -
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 -
Feel More Alive / in Higashi-Matsushima
Tohoku Shinkansen Shinkansen Tohoku Tohoku 4 Ishinomaki city Tsukidate IC JR Rikuu-East Line 47 45 Furukawa IC 108 JR Ishinomaki Line Sanriku Expressway Furukawa Misato Town Tohoku Expressway Naruse Ishinomaki Onagawa Oku-Matsushima IC JR Senseki Line Tomiya JCT Ishinomaki port IC JR Senzan Line Rifu JCT Sendai Higashi-Matsushima City Sendai Minami IC Higashi- 4 Wakabayashi JCT Matsushima City Sanriku Expressway Murata JCT Rikuzen-Akai Station Yamoto IC Higashi-Yamoto Station To Ishinomaki Higashi-Matsushima City Hall 45 Yamoto station Naruse Oku-Matsushima IC Japan Air Self-Defense Force, Matsushima Air Base Naruse JR Senseki Line River your Higashi-Matsushima guidebook! Discovery Center Higashi-Matsushima City Hall, Naruse Office Kazuma station Higashi-Matsushima Tourist Association Yamoto Seaside Park Rikuzen-Ono Station Town of Matsushima Yoshida River To Matsushima・ Nobiru Station Sendai Rikuzen-Otsuka Station Higashimatsushima City Great East Japan Earthquake Recovery Memorial Park Tona Station Ishinomaki Bay Oku-Matsushima Nobiru Beach Lane Hotel Oku-Matsushima Clubhouse Matsushima Bay KIBOTCHA Oku-Matsushima Pleasure Boat Information Center (in Aomina) Otakamori Satohama The Historical Museum of Jomon Village, Miyato Oku-Matsushima Island Murohama Oku-Matsushima Experience Network Ohama Sagakei Gorge Feel More Alive / Tsukihama in Higashi-Matsushima Transportation Guide Sendai station Tohoku Shinkansen Tokyo JR Senseki-Tohoku Line about 95 minutes about 40 minutes To the land of whispering winds and blue seas JR Senseki Line Matsushima -
Yakiniku Matsuyama the Three Top Brands of Wagyu Kobe Beef Kobe Beef Is Premium Branded Beef That Japan Boasts to the World
焼 肉 松 山 Yakiniku Matsuyama The three top brands of Wagyu Kobe beef Kobe beef is premium branded beef that Japan boasts to the world. Please enjoy highest grade beef. ◆ Kobe beef loin 神戸牛ロース 7,000yen(includes tax 7,560 yen) ◆ Kobe beef rib 神戸牛リブ 7,000yen(includes tax 7,560yen) Nagano premium branded beef Shinshu beef “Shinshu beef” is a type of Wagyu characterized by a delicate, rich flavor and prime quality that is the pride of Japan worldwide ◆ Premium beef loin プレミアム牛ロース 2,300yen(includes tax 2,484yen) ◆ Premium beef rib プレミアム牛リブ 2,300yen(includes tax 2,484yen) Yukhoe ◆ Choice yukhoe 1,200yen 特選ユッケ (includes tax1,296 yen) It uses one by one carefully Yakiniku selected high-quality meat ◆ Special 'salted tongue' 1,300yen includes tax 1,404 厚切り上塩タン ( yen) ◆ Beef tongue with salt and green onions ねぎ塩タン 980yen(includes tax 1,058yen) ◆ Salted tongue 900yen(includes tax 972yen) Loin 塩タン ◆ Special loin 1,200yen(includes tax 1,296yen) 上ロース ◆ Loin 900yen(includes tax 972yen) ロース ◆ Deluxe Chuck Rib 1,200yen(includes tax 1,296yen) 上カルビ ◆ Chuck rib 850yen(includes tax 918yen) Lean meatカルビ ◆ Outside Skirt 850yen ◆ Sirloin butt 1,100yen ハラミ (includes tax 918yen) ラムヘレ (includes tax 1,188yen) ◆ Top blade 1,100yen ◆ Esophagus 1,100yen ミスジ (includes tax 1,188yen) ネクタイ (includes tax 1,188yen) ◆ Aitchbone 1,100yen イチボ (includes tax 1,188yen) Pork・Chicken ◆ Shinshu Pork 650yen 信州ポーク (includes tax 702yen) ◆ Fatty pork 650yen 豚トロ (includes tax 702yen) ◆ Shinshu Herb Chicken 650yen 信州ハーブチキン (includes tax 702yen) Beef offal ◆ First stomach 700yen 上ミノ (includes tax 756yen) ◆ Liver 650yen 上レバー (includes tax 702yen) ◆ Beef offal 600yen ホルモン (includes tax 648yen) ◆ Third stomach 550yen センマイ (includes tax 594yen) ◆ Herb sausage 400yen ハーブソーセージ (includes tax 432yen) ◆ Thick-sliced bacon 400yen 厚切りベーコン (includes tax 432yen) ◆ Roasted garlic 400yen にんにくオイル焼き (includes tax 432yen) ◆ Seafood set 800yen ( shrimp/squid/Scallops ) (includes tax 864yen) 海鮮セット ( 海老 / イカ / ホタテ ) ◆ Seasonal vegetables set 500yen ※Please ask our staffs if you would like to know specific ingredients. -
Roof Typology and Composition in Traditional Japanese Architecture
Roof Typology and Composition in Traditional Japanese Architecture I Introduction…………………………………………………………………...1 II Basic Roof Forms, Structures and Materials………………………………….3 II.1 Basic Roof Forms II.1.1 Kirizuma, Yosemune and Irimoya II.1.2 Combined Roofs II.1.3 Gable Entered (tsuma-iri) and Side Entered (hira-iri) II.2 Roof Trusses II.2.1 Sasu-gumi II.2.2 Wagoya II.2.3 Shintsuka-gumi II.2.4 Noboribari-gumi II.2.5 Combined Systems II.3 Roofing Materials II.3.1 Tile II.3.2 Thatch II.3.3 Wood: Planks, Shingle and Bark III Traditional Japanese Architecture III.1 Prehistoric and Antique Architecture………..………………………………11 III.1.1 Tateana Jukyo III.1.2 Takayuka Jukyo III.1.3 Nara Period Residences III.1.4 Menkiho III.2 Shinto Shrines……………………………………………………………….18 III.2.1 Shimei, Taisha and Sumiyoshi Styles III.2.2 Nagare and Kasuga Styles III.2.3 Later Styles III.3 Aristocrats’ Houses………………………………………………………….25 III.3.1 Shinden Style III.3.2 Shoin Style III.4 Common People Houses: Minka…………………………………………….29 III.4.1 Structure III.4.2 Type of Spaces III.4.3 Plan Evolution III.4.4 Building Restrictions III.4.5 Diversity of Styles III.4.5.1.1 City Dwellings, machiya III.4.5.1.2 Farmers’ Single Ridge Style Houses III.4.5.1.3 Farmers’ Bunto Style Houses III.4.5.1.4 Farmers’ Multiple Ridges Style Houses IV Relation Between Different Functional Spaces and the Roof Form………….48 IV.1 Type 1 ……………………………………………………………………..50 IV.2 Type 2 ……………………………………………………………………..67 IV.3 Type 3 ……………………………………………………………………..80 V The Hierarchy Between Functionally Different Spaces Expressed Trough the Roof Design………………………………………………………………….109 VI Conclusion……………………………………………………………..…….119 I- Introduction The purpose of this study is to analyze the typology and the composition of the roofs in Japanese traditional architecture. -
February 2017 Ajet
AJET News & Events, Arts & Culture, Lifestyle, Community FEBRUARY 2017 Closeted: A CIR’s take on being out in Japan Valentine’s Day Guide: What makes a great Valentine’s Day date? Love, that’s what What a Musical World: AJET Charity Musical Spotlight Fear Factor: Nabe style - Yeah you can actually eat this stuff Saga International Balloon Festival: As sensational and uplifting as the balloons she was watching The Japanese Lifestyle & Culture Magazine Written by the International Community in Japan1 CREDITS & CONTENT HEAD EDITOR HEAD OF DESIGN & SOCIAL MEDIA Timothy Saar LAYOUT Abbie Philpott Ashley Hirasuna Farrah Hasnain ASSITANT EDITOR Lilian Diep ASSISTANT DESIGNER COPYEDITING Leia Atkinson Korellia Schneider SECTION EDITORS Amy Brown Lauren Hill Kelsey Lechner COVER PHOTO Sarah Pragnell CONTRIBUTORS Annamarie Carlson Dawn Wyruchowski Michael Sosnick Joji Suzuki Sabrina Zirakzadeh TABLE OF CONTENTS Kymberlee Morris Travis Shaver PHOTO Michelle Belmont Pameline Kang Illaura Rossiter Monique Coutour Jessica Williams Nick Lavin Dylan Brain ART & PHOTOGRAPHY Richard Thornton Lara Bigotti Giovanni Perez Ruth Gadia Subane Abdi May Zhang Sam Ramdani Emma Riley Christopher Meneses Steffi Kowlesar Joshua Francis Orrin Heath Steven Thompson Marissa Beale Illaura Rossiter Xan Wetherall Jennifer Sherman Sarah Pragnell Emma Hanashiro Francesca Abbondanza-Bergeron Erica Grainger Jaymie Udan Roxanne Ghezzi Joji Suzuki Kymberlee Morris Maria Chaverri Michelle Belmont Monique Coutour Ruth Gadia Sam Ramdani Steffi Kowlesar Steven Thompson Leia Atkinson This magazine contains original photos used with permission, as well as free-use images. All included photos are property of the author unless otherwise specified. If you are the owner of an image featured in this publication believed to be used without permission, please contact the Head of Graphic Design and Layout, Ashley Hirasuna, at [email protected]. -
EPOK Student Forum 2015 年春期 EPOK 受入れ学生フォーラム JULY 31, 2015 @ Presentation Room EPOK (Exchange Program of Okayama) Course
Spring 2015 EPOK Student Forum 2015 年春期 EPOK 受入れ学生フォーラム JULY 31, 2015 @ Presentation Room EPOK (Exchange Program of Okayama) Course Center for Global Partnerships & Education Okayama University 2015 年夏、EPOKを修了するみなさん、修了おめでとうございます。 岡山大学での留学生活の中でみなさんがしてきた経験や出会いのすべてが、こ れからの人生の宝になることと信じます。 岡山大学のEPOKプログラムはみなさんが参加することによって、その経 験を通じてより生き生きとした力強いものになってきました。この留学を通じ て、岡山大学がみなさんにとっての学び舎のひとつになったことを光栄に思い ます。 皆さんの未来に祝福あれ。 Congratulations on your completion of EPOK at Okayama University. All of your experiences and encounters in your life in Japan will be indispensable treasure in your life. It would be our great pleasure to share a part of your treasure. I am also pleased that you have made a part of the EPOK history which will continue to grow. Best wishes for your bright future. July 30, 2015 山本洋子 (Yoko YAMAMOTO) Director Center for Global Partnerships and Education Okayama University 祝 EPOK 修了! 2014 年秋期および 2015 年春期 EPOK 生のうち 17 名が、2015 年 8 月、岡山大学 での留学生活を修了します。それぞれが努力して、日本語の力を伸ばし、日本社会や 文化について教室の内外で学びました。EPOK の修了プロジェクトは、そうした学習 成果の中から各自が最も興味深かったテーマを一つ選び、共有するものです。 EPOKを修了するみなさんは、家族や友や慣れた日常と離れ、日本という異文化 の中で暮らす経験を通して、良いことも困難なことも合わせて、個人としてより強く たくましくなった自分を発見したことと思います。 この留学生活の中であたらしく得た自分と友達がなによりの宝になることでしょう。 みなさん、修了おめでとうございます。 In August 2015, the twelve of 2014-Fall students and five of 2015-Spring students are to complete EPOK program at Okayama University. In this EPOK Essay collection, the students share their individual research interest, findings and analysis as their final EPOK project. The compilation of the writing whose topic was chosen by each student shows a good variety of the student’s interest in studying “Japan.” In the course of EPOK these students have well achieved their own goals by strengthening Nihon-go and intercultural communication skill as they furthered the understandings of society and cultures of Japan through own experiences. -
Japan Heritage: Telling the Tales Behind Historical Sites
Series Policy-Related News Japan Heritage: Telling the Tales Behind Historical Sites World Heritage Site listings and Town of Early-Modern Times the designation of Cultural Properties -Tomonoura,with its Sepia Tones are primarily intended to protect Enveloped in the Evening Calm of sites. But Japan Heritage introduces the Seto Inland Sea.” Sixty-seven the stories and historical context Japan Heritage stories have been behind local Tangible and Intangible recognized so far. Cultural Properties in various regions, Mitsunobu Nakajima from showcasing their appeal in a new the cultural resources utilization light. The recognizing body of Japan division at the Agency for Cultural Heritage—the Agency for Cultural Affairs explains that the Japan Affairs—shares its aims for the project. Heritage project was created to recognize the value of cultural 1 properties in local communities TAKAYOSHI YAMABE in greater historical and and outside Japan. For example, geographical contexts rather than the story of Misasa Town in Tottori INCE 2015, the Agency for independently. Prefecture, which was recognized Cultural Affairs has been “Learning the historical and as Japan Heritage in 2015, “A Site for recognizing Japan Heritage cultural background of fine arts Purifying the Six Roots of Perception stories, responding to and crafts allows us to appreciate and Healing the Six Senses—Japan’s Sapplications from municipal and them on a deeper level,” he Most Dangerous National Treasure prefectural governments across explains. “For instance, the and a World-Famous Radon Hot Japan. This project recognizes local knowledge that another piece of Spring,” integrated the arduous community efforts to introduce art in a distant region affected mountain paths and steep slopes their culture and traditions through the creation of an Important up to Nageiredo, a small Buddhist the unique historical elements Cultural Property creates a new temple designated as a National and cultural properties they prize, dimension for enjoying the Treasure, into the tale. -
Japan and Inner Asia: Some Connections
SINO-PLATONIC PAPERS Number 209 April, 2011 Japan and Inner Asia: Some Connections by Mark A. Riddle Victor H. Mair, Editor Sino-Platonic Papers Department of East Asian Languages and Civilizations University of Pennsylvania Philadelphia, PA 19104-6305 USA [email protected] www.sino-platonic.org SINO-PLATONIC PAPERS FOUNDED 1986 Editor-in-Chief VICTOR H. MAIR Associate Editors PAULA ROBERTS MARK SWOFFORD ISSN 2157-9679 (print) 2157-9687 (online) SINO-PLATONIC PAPERS is an occasional series dedicated to making available to specialists and the interested public the results of research that, because of its unconventional or controversial nature, might otherwise go unpublished. The editor-in-chief actively encourages younger, not yet well established, scholars and independent authors to submit manuscripts for consideration. Contributions in any of the major scholarly languages of the world, including romanized modern standard Mandarin (MSM) and Japanese, are acceptable. In special circumstances, papers written in one of the Sinitic topolects (fangyan) may be considered for publication. Although the chief focus of Sino-Platonic Papers is on the intercultural relations of China with other peoples, challenging and creative studies on a wide variety of philological subjects will be entertained. This series is not the place for safe, sober, and stodgy presentations. Sino- Platonic Papers prefers lively work that, while taking reasonable risks to advance the field, capitalizes on brilliant new insights into the development of civilization. Submissions are regularly sent out to be refereed, and extensive editorial suggestions for revision may be offered. Sino-Platonic Papers emphasizes substance over form. We do, however, strongly recommend that prospective authors consult our style guidelines at www.sino-platonic.org/stylesheet.doc. -
Ema: Display Practices of Edo Period Votive Paintings
EMA: DISPLAY PRACTICES OF EDO PERIOD VOTIVE PAINTINGS A DISSERTATION SUBMITTED TO THE DEPARTMENT OF ART AND ART HISTORY AND THE COMMITTEE ON GRADUATE STUDIES OF STANFORD UNIVERSITY IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY Hilary Katherine Snow July 2010 © 2010 by Hilary Katherine Snow. All Rights Reserved. Re-distributed by Stanford University under license with the author. This work is licensed under a Creative Commons Attribution- Noncommercial 3.0 United States License. http://creativecommons.org/licenses/by-nc/3.0/us/ This dissertation is online at: http://purl.stanford.edu/rd900xq7448 Includes supplemental files: 1. (Snow_Figures.pdf) ii I certify that I have read this dissertation and that, in my opinion, it is fully adequate in scope and quality as a dissertation for the degree of Doctor of Philosophy. Melinda Takeuchi, Primary Adviser I certify that I have read this dissertation and that, in my opinion, it is fully adequate in scope and quality as a dissertation for the degree of Doctor of Philosophy. Bissera Pentcheva I certify that I have read this dissertation and that, in my opinion, it is fully adequate in scope and quality as a dissertation for the degree of Doctor of Philosophy. Richard Vinograd I certify that I have read this dissertation and that, in my opinion, it is fully adequate in scope and quality as a dissertation for the degree of Doctor of Philosophy. Karen Wigen Approved for the Stanford University Committee on Graduate Studies. Patricia J. Gumport, Vice Provost Graduate Education This signature page was generated electronically upon submission of this dissertation in electronic format. -
Miyako Letter
NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO.125 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 07/01/17 TSUKEMEN “Dipping Noodle” SESAME SEEDS LA-YU MENMA PORK BELLY CHASHU SLICED CHILI HIROSHIMA STYLE SPICY TSUKEMEN SOUP GYOKAI TSUKEMEN MOMI-NORI NARUTO GARLIC CHIPS KIZAMI-NORI TEMOMI MEN CURL RAMEN Hiroshima has it’s own style of ramen called This is a seafood flavored dipping #52360 1 IRI SHIRO GOMA, KUKI 12/2.2lbs. #52799 10# MIYAKO IRI SHIROGOMA 3/10lbs. “Hiroshima-Fu Tsukemen.” This Hiroshima soup-base from Wakou. They used pork #20737 KUKI JUNSEI GOMA LA-YU 6/1.8lit. #30409 1 KARAKUCHI LA-YU CHIYODA 6/1.65lit. Tsukemen dipping sauce is made from soy bones and chicken dashi to create this #62886 MTC SHOYU MENMA AJITSUKE 12/2.2lbs.#62887 RAMEN-YO MENMA AJITSUKI 15/2.2lbs. sauce, vinegar and chili oil. Add sesame full-bodied soup base, blended with dried seeds and more chili oil if you prefer. Also bonito and fish powder. This soup base #70442 F-ORGNL PORK BELLY CHASHU 22lbs./cs. (ab.14-18pcs.) #4265 3 SLICED PEPPER 3825/1oz. you can use this dipping sauce as a salad can be used for making regular ramen and #7110 F-SUN TEMOMI RAMEN #18 50/5.5oz. #40089 F-#20 W CURL NAMA RAMEN, NO EGG 50/5.0oz. dressing, tofu or gyoza dipping sauce. Maze-men mixed noodle as well. No MSG. #52689 GARLIC CHIPS 1kg, S&B 10/1kg #64394 1 MOMI NORI, URASHIMA 30/20g (0.7oz.) #23000 HIROSHIMA STYLE TSUKEMEN #15454 TSUKEMEN SOUP BASE, WK #63893 TOKUYO KIZAMI NORI 12/3.5oz.(2mm) #62009 KIZAMINORI URASHIMA 20/0.35oz.(2mm) SAUCE 6/1L 12/2.2lbs. -
COVID-19 Has Changed Everything, but Stripes Is Still Here For
VOLUME 7 NO. 18 SEPTEMBER 25 – OCTOBER 1, 2020 SUBMIT STORIES TO: [email protected] STRIPESJAPAN.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO ChiHon from Korea ZAMA BIDS FAREWELL TO MILITARY WORKING DOG PAGES 2-3 BELOVED YOKOTA CASHIER DEPARTS COMMISSARY Shoji PAGE 4 from Okinawa Hiro from Yokosuka CELEBRATE THE RISE OF JAPAN’S RAILWAYS ON OCT. 14 PAGES 6-7 COVID-19 has changed everything, but Stripes is still here for you JAPANESE DISHES YOU MUST TRY AT BY DENISSE RAUDA, butter — but how do we write about plac- LEAST ONCE! STRIPES JAPAN PAGES 12-13 es we can no longer visit or are no longer he Stripes community paper office safe to visit? It’s easy — we don’t. has been empty since April. Yet, Like you, we’re no longer dining out at T the designers who layout the ar- restaurants. We’ve traded in our cubicles, LIKE US ON ticles in the newspaper, the team who up- travel assignments, and restaurant re- FACEBOOK dates the websites, and your writing team views for workstations at home, recipes are still as busy as ever. in the kitchen with our families, and get- Like you, our daily life and our daily ting creative with bringing you a break work life have changed. Though our writ- from the hard news we’re constantly get- ing team, spread out in Okinawa, Korea ting bombarded with. and in Japan, is used to working togeth- We’re looking for ways to keep you (and er, but apart, what we write about had to ourselves, too) entertained.