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DAFTAR PUSTAKA About Wagashi. http://www.kitchoan.com/E/wagashi.html Agar-agar. http://www.answers.com/topic/agar-agar Agar-agar With Orange Juice. http:// www.chameleonneus.com/year2003/oct2 003/ baby-feeding/agar-agar/agar-agar.html Anmitsu. http://www.answers.com/topic/anmitsu Arare. http://www.answers.com/topic/arare Arare – Japanese Rice Crackers. http://alohaworld.com/ono/viewrecipe-php?= 105120 98228category=japanese Daifuku. http://www.answers.com/topic/daifuku Dango. http://www.answers.com/topic/dango Hanabiramochi. http://www.answers.com/topic/hanabiramochi Hanabiramochi. http://www.midorikai.org/glenn-hanabiramochi.html Kushi Dango (Skewered Sweet Dumpling). http://www.recipe zaar.Com / 12 0390 Manju. http://www.answers.com/topic/manju Marshmallow Recipe. http://www.cuisinedumande.com/marshmallow.html Matsunoyuki. http://www.answers.com/topic/matsunoyuki Microwave Momo Daifuku (Peach Mochi). http://www.midorikai.org/janet- peach-mochi.html Mochi. http://www.answers.com/topic/mochi Mushi Manju. http://www.midorikai.org/mushimanju.html vi Universitas Kristen Maranatha Penganan Khas Jepang : Senbei. Aneka Jepang no.270, hal 11. 1997. Pinkoski Aiko. Cha-tea-manju Recipe. http://www.fatfree.com/recipes/japa nese/cha-teamanjuu Recipe of Dango. http://www.angelfire.com/de/wagashi/dango.html Senbei. http://www.answers.com/topic/senbei Senbei Recipe. http://www.japanesefood101.com/index.php/recipes/senbei Senbei (thing). http://everything2.com/index.pl?node_id=1005881 Soko Kimika. Hanami Dango. http://www.midorikai.org /glenn_hanamida ngo.html Sugawara, Makoto. Zen and Zoni (The Culture Behind Japanese Cuisine), hal 85- 94. The East Publications Tokyo Japan. 1993. Takayuki, Kusaki. The Food of Japan (Authentic Recipes from The Land of The Rising Sun), hal 11. PT. Wira Mandala Pustaka (Java Books – Indonesia). 1999. Takayuki, Kusaki. The Food of Japan (Authentic Recipes from The Land of The Rising Sun), hal 19. PT. Wira Mandala Pustaka (Java Books – Indonesia). 1999. Wagashi. http://www.answers.com/topic/wagashi Yoshizuka Setsuko. Anmitsu Recipe-Japanese Dessert. Recipe http://www. Cook book.com/anmitsu Yoshizuka Setsuko. Daifuku Mochi. http://japanesefood.about.com/od/ japanese dessert sweet/r/daifuku.htm vii Universitas Kristen Maranatha Yoshizuka Setsuko. Ichigo Daifuku recipe – Japanese Sweet. http://japanesefood. about.com/od/japanesedessertsweet/r/ichigodaifuku.htm Yoshizuka Setsuko. Kashiwamochi Resipe. http://japanesefood.about.com/od /japanese cake/r/kashiwamochi.htm Yoshizuka Setsuko. Kurumi (Walnuts) Manju Recipe. http://japanese food.ab out. Com /od/japanese/r/walnutmanju.htm Yoshizuka Setsuko. Sakuramochi. http://japanesefood.about.com/od/japanese dessert sweet /r/sakuramochi.htm viii Universitas Kristen Maranatha .

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Washoku Guidebook(PDF : 3629KB)
和食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
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Press Release
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Azabu Food Menu 1.20
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Read Book Wagashi and More: a Collection of Simple Japanese
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(12) Patent Application Publication (10) Pub. No.: US 2011/0189348 A1 NOUE Et Al
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Pouring Plates from Prepared Bottled Media
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Maki Sushi ASHI N S MI Peppers
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Production of Vitamin B-12 in Tempeh, a Fermented Soybean Food
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Tofu Fa with Sweet Peanut Soup
Tofu Fa with Sweet Peanut Soup This a recipe for the traditional Taiwanese dessert made with soy milk. Actually it is a soy custard served with sweet peanut soup. It is a lighter version of tofu in terms of texture. This recipe might sound strange for you if you were never been exposed to it. If you are familiar with dim sum, you might have encountered this dessert, but if you have never tried I encourage you to give this a try. Tofu Fa or toufa…it is a traditional Chinese snack based on soy, like tofu, but much tender and silkier. In Taiwan it is served with cooked peanut soup (sweet), red bean, oatmeal, green beans or a combination of these items, depending of your taste. Here I have it with a sweet peanut soup…yes, it sounds strange right? Yes, but once you try, might my get addicted to it…like my husband… I kind of use the short cut, I used the tofu-fa from a box (comes with a package of dry soy powder and gypsum) but if you want you can make your own soy milk and add gypsum, which is a tofu coagulant. Gypsum is used in some brewers and winemakers to adjust the pH. Some recipes call for gelatin or agar-agar…but these are different from tofu, they are more jelly like, and the texture and consistency are different from tofu. Going back to tofu-fa, I followed the instructions from the box, please make sure that you add the appropriate amount of water for tofu-fa, otherwise you will end up with regular tofu and not the custard like texture.
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Japan Resource Packet
Learning About Japan: A Resource Guide 1150 18th Street, NW, Suite 100, Washington, DC 20036 Tel: 202-238-6900・Fax: 202-822-6524・ [email protected]・www.us.emb-japan.go.jp/jicC/index.html This resourCe guide is intended to enhanCe the study of Japan and its culture in your classroom or for your own self-study. The handouts inCluded in the paCket are some of the Japan Information & Culture Center’s most requested topiCs from teachers and students. The following resources are also available from the JICC upon request: Coloring Book paCket Japanese Folk Tales Kenta: My Life in Japan Elementary School Life packet Junior High School Life packet Senior High School Life packet NiponiCa Magazine Map of Japan Japanese Tourism Information The JICC also has videos and Cultural items for loan. For more information and to reserve items, email [email protected] 2 Table of Contents Overview of Japan ----------------------------------------------------------------------------------------------------------------------- 4 School Life in Japan: Overview -------------------------------------------------------------------------------------------------------- 6 School Life in Japan: Sample Schedule -------------------------------------------------------------------------------------------- 8 Japanese Language: 日本語 (Nihongo) ----------------------------------------------------------------------------------------------- 9 Useful Phrases -------------------------------------------------------------------------------------------------------------------------
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