Koda Farms, Hakubai Or Shirakiku5 Lbs
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Evaluation of Japonica Rice (Oryza Sativa L.) Varieties and Their Improvement in Terms of Stability, Yield and Cooking Quality by Pure-Line Selection in Thailand
ESEARCH ARTICLE R ScienceAsia 46 (2020): 157–168 doi: 10.2306/scienceasia1513-1874.2020.029 Evaluation of japonica rice (Oryza sativa L.) varieties and their improvement in terms of stability, yield and cooking quality by pure-line selection in Thailand Pawat Nakwilaia, Sulaiman Cheabuc, Possawat Narumona, Chatree Saensukb, Siwaret Arikita,b, a,b, Chanate Malumpong ∗ a Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140 Thailand b Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom 73140 Thailand c Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat 96000 Thailand ∗Corresponding author, e-mail: [email protected] Received 3 Aug 2019 Accepted 3 Apr 2020 ABSTRACT: Many companies in Thailand have encouraged farmers, especially those in the northern regions, to cultivate DOA1 and DOA2 japonica rice varieties. Recently, the agronomic traits of DOA1 and DOA2 were altered, affecting yield and cooking quality. Thus, the objectives of this study were to evaluate the agronomic traits and cooking quality of DOA1 and DOA2 and those of exotic japonica varieties in different locations, including the Kamphaeng Saen and Phan districts (WS16). DOA2 was improved by pure-line selection. The results showed that the Phan district was better suited to grow japonica varieties than the Kamphaeng Saen district and that DOA2 produced high grain yields in both locations. Furthermore, DOA2 was selected by the pure-line method in four generations, after which five candidate lines, Tana1 to Tana5, were selected for yield trials. The results of yield trials in three seasons (WS17, DS17/18, WS18) confirmed that Tana1 showed high performance in terms of its agronomic traits and grain yield. -
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. -
21011110 Instant Coffee
21011110 INSTANT COFFEE MSK 21011110 INSTAN COFFE TYPE A 21069030 KERRYKREEM F-8196 (NON DAIRY CREAMER) 21069030 NON DAIRY CREAMER 14 PT ANTA TIRTA KIRANA 04021041 High Heat Heat Stable Skim Milk Powder 04021041 Instant Skim Milk Powder 04021041 Nonfat Dry Milk 04021041 Skim Milk Powder 04021041 SKIMMED MILK POWDER 04022120 Full Cream Milk Powder 04022120 Whole Milk Powder 04022120 Whole Milk Powder Instantised 04039010 Buttermilk Powder 04041010 DEMINERALIZED WHEY POWDER 04041010 Non Hygroscopic Whey Powder 04041010 Premium Deproteinized Whey 04041010 Rochester Whey Powder 04041010 Sweet Dairy Whey 04041010 Sweet Whey Powder 04041010 Whey Protein Concentrate 04041010 Whey Protein Concentrate 35% 04051000 Butter Unsalted 04059010 Anhydrous Milk Fat 04061010 Cream Cheese 04062090 Dominos Shredded Pizza Cheese 04063000 Cheese Bega American Burger Processed Cheese Cheese Burger King Coloured Burger Processed Cheddar 04063000 Cheese 04063000 Cheese Burger King Coloured Burger Processed Cheese Cheese Burger Kings Swiss Burger Processed Cheddar 04063000 Cheese 04063000 Cheese Burger Kings Swiss Burger Processed Cheese 04063000 Cheese Cateres Processed Cheese 04063000 Cheese Chefs Choice Cateres Processed Cheese 04063000 Cheese Chefs Choice Coloured Burger Processed Cheese 04063000 Cheese Chefs Choice White Burger Processed Cheese 04063000 Cheese Coloured Burger Processed Cheese 04063000 Cheese White Burger Processed Cheese 04063000 FROZEN STRING CHEESE 04069000 Cheddar Cheese 04069000 Mozzarella Cheese 15 PT ARTHA KARYA UTAMA 20029010 TOMATO -
Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. -
Exploring Asian Studies at Colgate and Beyond
Asian Studies at Colgate Spring 2018 NEWSLETTER Exploring Asian Studies at Colgate and Beyond The Chinese character above, fú, is a powerful and proud cultural symbol. Posted in homes every year during Spring Festival wherever Chinese people are found, it means “good fortune,” but implies much more. Its presence brings positive, hopeful energy to the peoples and places around it. When posted upside-down, as in the images above, we can know that fú dào le: that its power has arrived and is among us. Pasted on or above doorways and gates, welcomes you in, to share as one family your hope for tomorrow, to make a better day for all. The Program in Asian Studies at Colgate stands in firm solidarity with all who oppose racism, discrimination, and xenophobia on our campus. We especially support international students from Asia, and everywhere around the world. These students enrich our campus, bringing with them the spirit of learning that pulls our world together. If you are concerned about our international community, and would like to contribute to making a better Colgate and a better world, please review the shared document “A Plea to the Community” composed by EALL Professor Yukari Hirata and take action. Let your stand and your story be known. 1 From the Director A great part of teaching at Colgate is the chance to travel for research, study groups, and planning new courses. While on leave last spring and autumn, I broke from my usual China orbit for first-time visits to Japan and Thailand. Though I wasn’t long in either place, it was long enough to reaffirm what our majors discover year aer year: that Asia is a diverse, yet deeply interconnected region whose complexity demands a plural, interdisciplinary approach. -
Menu-Maido-2018.Pdf
Siamo felici di accompagnarti in questo breve viaggio gastronomico alla scoperta dell’Okonomiyaki, il piatto tipico di Osaka, la seconda città più grande del Giappone. Okonomiyaki significa “ciò che ti piace, alla piastra”. Si tratta di una frittella salata e cotta sul teppan, composta da una base di cavolo, farina e uova cui vengono aggiunti, secondo i gusti, una serie di ingredienti come carne, formaggi o pesce. Quando la piastra smette di sfrigolare e l’Okonomiyaki è pronto, viene guarnito con una speciale salsa okonomi, una maionese giapponese e i topping. L’Okonomiyaki è un piatto da Street Food, ma i suoi ingredienti sono sani, scelti con cura ed attenzione. Ma Maido non è solo Okonomiyaki! Il nostro menu ti accompagnerà in un viaggio per tappe: dagli Onigiri, i famosi triangoli di riso ripieni, agli Okonomiyaki, dal Rice Burger ai Takoyaki, passando per i deliziosi YakiSoba e YakiUdon, terminando con i Dorayaki e tutte le nostre proposte dolci. Ad accompagnare il tutto, una selezione di birre giapponesi e di immancabili varietà di Tè. Nel salutarti, ti sveliamo un segreto: l’Okonomiyaki è la “polpetta” che Zio Marrabbio preparava ad Andrea e Giuliano in “Kiss me Licia” e che da bambino ti avrà fatto venire più di un languorino… Buon viaggio e benvenuto da “Maidò!”, uno scorcio di Osaka nel cuore di Milano. Otsunami / Antipasti EDAMAME 3,50 € Fagioli di soia con sale marino ZUPPA DI MISO 3,50 € Tradizionale zuppa giapponese con tofu e alghe INSALATA DI TOFU 4,00 € Insalatina con tofu condita con salsa di sesamo MOYASHI TONNO 3,50 -
For Your Safety for Happy Hour Times Kobe Style Nakaochi Rib* Sweet Soy Tare/S&P $11.95 | $10.95 HH 270 Cal GF Chimi Trio $7.95 850 Cal V Our Grill Is Very Hot
Salads & Soup GF =Gluten-Free V =Vegetarian Friendly Gyu-Kaku Salad $8.95 | $7.95 HH 310 Cal V IN CASE A Half Gyu-Kaku Salad $5.95 | $4.95 HH 160 Cal V To Complete Your Dining... FIRE OCCURS REMAIN CALL A Tofu Salad $8.95 240 Cal V CALM SERVER Half Tofu Salad $5.95 120 Cal V Desserts Welcome Back menu Egg Soup $3.95 80 Cal GF V S’mores 2 pcs $2.95 220 Cal V Miso Soup $2.95 35 Cal GF Gyu-Kaku Ice Cream $4.95 470 Cal GF V Crunchy Green Tea Ice cream $4.95 480 Cal GF V HH = Happy Hour Price BBQ Items - Beef (3.5 oz each) Prime Kalbi Short Rib* Sweet Soy Tare/S&P $13.95 390 Cal GF Ice Cream Vanilla / Green Tea $2.95 220 Cal GF V PLEASE ASK YOUR SERVER Harami Skirt Steak* Miso/Shio $10.95 250 Cal GF Hot Fudge Cake $6.95 550 Cal V For Your Safety FOR HAPPY HOUR TIMES Kobe Style Nakaochi Rib* Sweet Soy Tare/S&P $11.95 | $10.95 HH 270 Cal GF Chimi Trio $7.95 850 Cal V Our grill is VERY HOT. Keep children away from the grill and Appetizers Beef Tongue* 3 oz w/Lemon $12.95 | $11.95 HH 190 Cal GF Bread Pudding Bites $7.95 730 Cal V don’t ever touch it! Black Pepper Wings $8.95 330 Cal Beef Tongue* 3 oz w/Lemon $13.95 | $12.95 HH 300 Cal GF Dorayaki w/ Ice Cream $6.95 700 Cal V Japanese Chicken Karaage $7.45 390 Cal w/ Scallion Sauce Taiyaki w/ Ice Cream $5.95 440 Cal V Children AVOID PATHWAYS Hot plates are on the way! Miso Chili Wings $9.95 580 Cal Kalbi Chuck Rib* Sweet Soy Tare/Garlic $9.75 | $8.75 HH 240 Cal GF *No baby chairs and strollers are allowed within pathways!! Spicy Tuna Volcano* $7.95 | $6.95 HH 430 Cal Bistro Hanger Steak* Miso/Garlic -
ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT
ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT. 2019 Address ARK Mori Building 6F, 12-32, Akasaka 1-chome, Koelnmesse, Cologne, Germany Minato-ku, Tokyo 107-6006, JAPAN Hall 2.1, 7.1 and 9.1 TEL +81-3-3582-5546 URL https://www.jetro.go.jp/en/ JETRO Berlin JAPAN PAVILION LOCATION Address Friedrichstadt Passagen, Quartier 205, Friedrichstr. 70, 10117 Berlin BUNDESREPUBLIK DEUTSCHLAND TEL +49-30-2094-5560 1 URL https://www.jetro.go.jp/germany/jetro_deutschland/berlin.html HOT BEVERAGES JETRO Düsseldorf Address Berliner Allee 10, 40212 Düsseldorf, BUNDESREPUBLIK DEUTSCHLAND FINE FOOD 2.1 TEL +49-211-136020 45 6 7.1 URL https://www.jetro.go.jp/germany/jetro_deutschland/duesseldorf.html 3 Ministry of Agriculture, Forestry and Fisheries Address 1-2-1, Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, JAPAN 11 10 TEL +81-3-3502-8111 9.1 URL http://www.maff.go.jp/e/index.html MEAT This material is distributed by JETRO Berlin on behalf of Japan External Trade Organization, Tokyo, Japan. *All information in this publication is verified to the best of JETRO's ability. However, JETRO does not accept responsibility for any loss or damage arising from any reliance on it. Please visit our website for details https://www.jetro.go.jp/en/trends/foods/catalogue.html © 2019 Japan External Trade Organization (JETRO) © 2019 Japan External Trade Organization (JETRO) Seasoning Sake / Confectionery Processed Foods Alcoholic Beverages Hall 4 Hall 2.1 FROZEN FOOD Rice / Seafood / Processed Fruit and Vegetables Milk / FINE FOOD Processed Rice Seafood Products Dairy Products Hall 3 FINE FOOD / BREAD & BAKERY Tochigi Prefectural Government C-031 C-033 C-035 C-037 C-039 C-041 C-043 C-043a C-045 C-047 C-047a C-049 Rokko Butter Kurata Tokunaga Nishimoto Itsuki foods Ia-Foods Tokyo Noodle Somi Shokuhin Ebara Foods Ohyama Daisho Lead AJIKYOU Co., Ltd. -
Matsumoto's Speciality
DELUXE HOUSE SPECIAL Chef’s recommended MATSUMOTO’S signature dish – top quality sushi, sashimi, maki rolls SPECIALITY served on a traditional sushi boat regular (for 2) $65 large (for 3) $92 DELUXE SASHIMI Premium selection of sashimi (Hokkaido scallop, surf clam, tuna, salmon belly, king sh belly, oyster and tobiko) entrée $24 main $34 WAGYU BEEF SUSHI 2 pieces ame-seared marble $9 beef sushi Deluxe House Special JYO SUSHI Premium selection of sushi (ame-seared $28 scallop & salmon, tuna, eel, prawn, tobiko, surf clam & sushi rolls) ABURI SALMON SUSHI 3 pieces of ame-seared $11 salmon belly sushi YUZU SALMON TATAKI Seared salmon served with Japanese $18 Jyo Sushi pomelo dressing HAMACHI KAMA Grilled yellow tail’s collar with salt or $22 teriyaki (subject to availability) TOFU SALAD Fresh tofu salad with sesame dressing $10 Seared Wagyu Beef Sushi CHEF’S SELECTION BANQUET (min for 2 people) $58 pp 1. TOBIKO SALAD (mixed greens topped with avocado, meat, ying sh roe & mayo) 2. MISO SOUP 3. SUSHI BAR SPECIALS (ame-seared salmon & scallop sushi, tuna & salmon sashimi & Aburi Salmon Sushi salmon sushi rolls) 4. NAMAKAKI (fresh oyster) or KAKI FRY (fried crumbed oyster) 5. GARLIC PRAWN TEPPANYAKI 6. WAGYU BEEF SUKIYAKI OR SHABU SHABU (table top cooking served with rice or udon noodle) 7. FRESH FRUIT PLATTER or TEMPURA BANANA WITH Tempura Banana GREEN TEA ICE-CREAM 8. COFFEE OR JAPANESE TEA ***Images may vary and are only for illustration purposes SUSHI entrée $15 SUSHI & SASHIMI Chef’s selection of assorted (or salmon only) nigiri & maki -
Menu 1 JAPANESE VS CHINESE BUFFET DINNER
Menu 1 JAPANESE VS CHINESE BUFFET DINNER APPETIZER/SALAD Seasonal seaweed, Marinated baby octopus, Boiled snow beans, Taro with Thai chili sauce, Honey dew melon Prawn, Deep fried bean curd with spicy and sweet sauce, Fried eggplant with dengaku sauce, assorted fresh lettuce, cucumber Japanese, tomatoes cherry, Slice of onion, corn kernel ** Served with Japanese wafu sauce, Sesame dressing, Thousand Island dressing, Caesar dressing, French dressing, Vinaigrette sauce *** SOUP Boiled wantan dumpling with vegetables soup *** SUSHI COUNTER Salmon sashimi, Tuna sashimi, White tuna sashimi, Cucumber roll, Egg roll, California roll, River eel roll, Egg mayo gunkan, Salmon mayo gunkan, corn mayo gunkan, Inari sushi Served with Soya sauce, Wasabi, Pickle Ginger *** TEPPANYAKI AND SHABU-SHABU COUNTER Chicken thigh, Fish, Prawn, Beef, Squid, Mix Vegetables ** Fish ball, Squid ball, Crab ball, Prawn ball, Cocktail sausage, Chicken ball, Chikuwa, Fish cake, Hard boil egg, Quail egg, Fuchuk, Prawn, Crab stick, Narutomaki, Sausage, Tauhu pok, Taro, Carrot, Lotus root, Ladies Finger fish cake, tau pok fish cake, eggplant fish cake, Green capsicum, Red capsicum, Yellow capsicum, Enoki mushroom, Shimeji mushroom, Shitake mushroom, Iringi mushroom, Oyster mushroom, Squid Fresh, Clam, Green half shell mussel, Cockle ** Cha soba, Yamaimo soba, Sanuki udon, Maggie, Chee Chong Fun ** Miso soup, Kim Chee soup, Chicken soup, Bonito soup ** Served with Goma tare sauce, Ponzu sauce, Japanese momeji chili sauce, teriyaki sauce, Chili sauce, Tomato sauce, Japanese -
Ichiju Sansai
Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Contents The Four Characteristics of Washoku Culture Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Diverse, fresh ingredients, The Four Characteristics of Washoku Culture and respect for their What is Washoku as Cuisine? individual flavors The land of Japan extends a Washoku Ingredients long way from north to south, • Rice, Vegetables, Seafood, Wagyu and is covered by an expressive expanse of nature through seas, Washoku Condiments mountains, and villages. Diverse ingredients with local roots are Dashi used in each part of the country, Fermented Condiments and preparation techniques and implements have developed to • Soy Sauce, Miso, Sake, Vinegar, Mirin, make the most of their flavors. Fish sauce Yakumi • Wasabi (Japanese horseradish), Shoga (ginger), Negi (green onions), Shiso (perilla), Yuzu (Japanese citron) Nutritional balance Washoku Style to support a healthy Ichiju sansai diet The diet based on ichiju sansai Cha-kaiseki and Kaiseki (one soup and three dishes) makes it easy to get a good Nihonshu (Japanese sake) nutritional balance, makes the most of the umami of dashi stock Wagashi (Japanese cakes) and Nihoncha and of fermented ingredients, (Japanese tea) and keeps down the intake of animal fats. That helps the Chopsticks and the Manners of Eating With Japanese people live long and Them resist obesity. • Ohashi • Manners of eating Expression of the beauty of nature and the changing seasons Dishes are decorated with items Definition such as seasonal flowers and leaves, and furnishings and “Washoku”, as registered by UNESCO, goes utensil are used that match beyond the food itself, referring to Japan’s the season. -
“Mino Yaki” Mino Pottery
HOJICHA ICE CREAM GENMAI CHA ICE CREAM DORAYAKI SKIN Highlight of February GYUHI ANKO MOCHI SHEET RED BEAN PASTE The roasted flavors of hojicha are compared Genmaicha is a Japanese Green tea Dorayaki is one of the most popular Japanese sweets. It is Anko (sweet red by some to coffee. It is nutty and earthy with roasted brown rice. It creates a bean paste) sandwiched between sweet pancakes. This product contains the while retaining the creamy undertones Dorayaki pancake only, so you can put ice cream, mochi or anything you like to associated with green teas. This Hojicha ice really soothing and satisfying flavor. create your own not-so-traditional variations! cream is lush, creamy, and it is dense with This is a delicious ice cream with a slightly smoky aroma. #4079 F-DORAYAKI NO KAWA 40x2PC/CS a roasted, borderline caramelized, hojicha #50288 F-GYUHI CREPE(WHITE) 24/10PC (1.2oz.) flavor. #20128 RED BEAN PASTE (TSUBUSHI AN) 33Lbs.(2x16.5Lbs.)/CS #40592 F-UJI HOJICHA ICE #40591 F-UJI GENMAICHA ICE #1205 F-BLACK SESAME ICE CREAM 2.5gal. CREAM 1gal. CREAM,MY 1gal. #4913 F-RED BEAN ICE CREAM 2.5gal. Recipe Spicy Tuna Tartare with Kimchee Sauce Sake of February Ingredient (4 portions) •TUNA SAKU 200~250g Sparkling Nigori Sake •KUKI SESAME OIL 1 Tbs. Perfect for a celebration and Sake beginners! •MIYAKO KIMCHEE SAUCE 2 Tbs. HAKKAISAN •Scallions (thinly sliced) 1 Tbs. Sparkling Nigori JUNMAI (SMV:-25) NY • NJ PRICE •Soy Sauce 1/2 Tbs. DASSAI 50 •Roasted Pine Nuts 2 Tbs. Sparkling Nigori JUNMAI DAIGINJO (SMV:+-0) •julienned Cucumbers 1 Cucumber NAGARAGAWA •Quail Egg 4 eggs Sparkling Nigori HONJOZO (SMV: -4) 1.Use a sharp knife to slice the tuna into 1/4-inch pieces Are you a little tired of the same old champagne? Try 2.Keeping the tuna very cold, toss gently with scallions, soy sauce, Sparking Nigori Sake! A touch of nigori adds a bit of sesame oil, and MIYAKO Kimchi Sauce.