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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. -
BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached. -
Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T
easyKatsu INTRODUCING KIKKOMAN KATSU SAUCE, A RICH, THICK ALL-PURPOSE TABLE SAUCE AND CONDIMENT. ITS DEEP, SAVORY FLAVOR, WITH A HINT OF TART APPLE SWEETNESS, GOES PERFECTLY WITH BREADED CUTLETS, STEAKS, CHOPS, GRILLED CHICKEN, FRIED FOODS AND MORE. EASY MENU IDEAS Over-the-top flavor. Classic Tonkatsu: Bread pounded pork Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin cutlets with Kikkoman Panko; fry, slice into pork cutlet coated with crispy panko bread crumbs and quickly fried to a golden strips and serve over rice or shredded cabbage; brown finish, tonkatsu is traditionally served with a rich brown sauce made from top with Kikkoman Katsu Sauce. apples, soy sauce and other flavorful ingredients. And that’s where our new Katsu Mayo: Mix mayonnaise with Kikkoman Kikkoman Katsu Sauce gets its inspiration. Katsu Sauce to taste; use as a sandwich spread Katsu means “cutlet” in Japanese, but this versatile sauce has all kinds of tasty or serve with french fries, sweet potato fries or applications. A perfectly balanced blend of apples, onions, tomato paste, carrots fried appetizers. and naturally brewed Kikkoman Soy Sauce, it’s the perfect match for grilled steaks, Katsuburger: Brush on beef or pork burgers pork chops, chicken, burgers, seafood and vegetables, too. Kikkoman Katsu Sauce during the last minute of grilling; serve is also great in sandwiches and as a dipping sauce for crispy finger-food appetizers. Katsu Mayo on the side. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce naturally Fuji Fries: Mound sweet potato fries on a enhances the flavors of whatever it’s paired with because it’s rich in umami, the serving plate and drizzle with Kikkoman Katsu “fifth taste” that gives foods depth, body and intensity. -
Dashi-Rich Wagyu Nikujaga Rump
Dashi-Rich Wagyu Nikujaga Rump 25 Nikujaga is a popular dish in the Japanese home 853kcal hrs （per serving） 2.5 kitchen, here gently stewed to bring out the sweetness of the vegetables and Wagyu deliciousness. A dish that will appeal to everyone. Makes 2 servings 1. Make the dashi. In a pot, add water and kombu. Heat Wagyu rump 200 g over medium heat and turn off just before boiling. Carrot 1/3 medium (70g) Remove kombu and add katsuobushi. After 2 or 3 Potatoes minutes, strain katsuobushi and reserve dashi. 3 and 1/2 medium (400 g) 2. Peel carrot and potatoes. Dice into large bite-size Onion 1/2 large (150 g) pieces along with onion. Sake 1 tablespoon 3. In a pot, heat sesame oil over high heat. When oil is Beer 60 ml hot, add Wagyu rump (cut into bite-sized) and brown Sugar 20 g over medium-low heat. Add sake and beer. 4. Add a quarter of the dashi to the pot and simmer. Soy sauce 1 and 1/2 tablespoons Skim off any scum and add sugar, soy sauce, and Mirin 1 and 1/2 teaspoons mirin. Simmer over low heat for about 50 minutes, Sesame oil 1 teaspoon skimming as needed. Dashi 5. Add carrots and just enough of the remaining dashi Water 2 to 2.5 L to cover the carrots. Simmer over low heat for about Kombu 25 g 40 minutes. Add more dashi if needed. Katsuobushi 40 g 6. Add diced onions and simmer for about 5 minutes, then add potatoes. -
Download Dinner Menu
APPETIZER 1. Yakitori (Chicken on 2 bamboo skewers) 4.50 2. Gyoza (Pork Dumplings, 6pcs) 4.50 3. Shumai (Shrimp&Vegetables, deep fried,6pcs) 4.50 4. Egg Rolls (4pcs) 6.95 Yakitori Gyoza 5. Fried Calamari w/Special Dip Sauce 7.95 6. Mix Tempura (Shrimp & Vegetables) 6.95 7. Shrimp Tempura Only (4pcs) 6.95 8. Mix Vegetable Tempura 5.95 Egg Roll Fried Calamari 9. Soft Shell Crab (Tempura battered and fried) 7.95 10. Fried Fish (Breaded deep fried) 6.95 11. Pork Cutlet (tonkatsu) (Breaded deep fried) 7.95 Shrimp Tempura 12. Chicken Cutlet (Breaded deep fried) 7.95 Soft Shell Crab 13. Chicken Teriyaki 6.95 14. Fish Tempura Roll 6.95 (Fish rolled w/rice in seaweed, tempura battered and Tempura Sauce) 15. Edamame (Soy beans) 4.50 Fish Tempura Roll 16. Garlic Edamame (Soy beans) 4.95 Pork Catlet 17. Karaage (Fried Chicken w/Garlic Sauce) 6.95 S A L A D 1. Salmon Skin Salad 8.95 Cucumber, Lettuce, Seaweeds & Crispy cooked Salmon Skin w/Vinegar Sauce 2. Ocean Salad (No Fish, Mixed Seaweeds) 7.95 Salmon Skin Salad Ocean Salad Cucumber, Seaweeds & Fish Eggs(Masago) w/Vinegar Sauce 3. Seafood Salad 12.95 Cucumber, Seaweeds, Variety of Raw Fish, Cooked Fish & Fish Eggs w/Vinegar Sauce 4. Avocado Salad 8.95 Cucumber, Avocado, Lettuce, Crab, Chili Oil & Fish Eggs(Masago) 5. Sashimi Salad 13.95 Sashimi Salad Avocado Salad Lettuce, Baby Spinach, Tomato, Bell Pepper, Cucumber, Tuna, Salmon w/Vinegar Sauce 6. Tofu Salad 8.95 Tofu, Lettuce, Tomato, Cucumber, w/Vinegar Sauce 7. -
Chugoku・Shikoku Ｊａｐａｎ
in CHUGOKU・SHIKOKU ＪＡＰＡＮ A map introducing facilities related to food and agriculture in the Chugoku-Shikoku Tottori Shimane Eat Okayama Hiroshima Yamaguchi Stay Kagawa Tokushima Ehime Kochi Experience Rice cake making Sightseeing Rice -planting 疏水のある風景写真コンテスト2010 Soba making 入選作品 題名「春うらら」 第13回しまねの農村景観フォトコンテスト入賞作品 第19回しまねの農村景観フォトコンテスト入賞作品 Chugoku-shikoku Regional Agricultural Administration Office Oki 26 【Chugoku Region】 7 13 9 8 Tottori sand dunes 5 3 1 Bullet train 14 2 25 4 16 17 11 Tottori Railway 36 15 12 6 Izumo Taisha 41 Matsue Tottori Pref. Shrine 18 Kurayoshi Expressway 37 10 Shimane Pref. 47 24 45 27 31 22 42 43 35 19 55 28 Iwami Silver Mine 48 38 50 44 29 33 34 32 30 Okayama Pref. 39 23 20 54 53 46 40 49 57 Okayama 21 Okayama 52 51 Kurashiki Korakuen 59 Hiroshima Pref. 60 64 79 75 76 80 62 Hiroshima Fukuyama Hagi 61 58 67 56 Atom Bomb Dome Great Seto Bridge 74 Yamaguchi Pref.Yamaguchi Kagawa Pref. 77 63 Miyajima Kintaikyo 68 69 Bridge Tokushima Pref. Shimonoseki 66 65 72 73 Ehime Pref. 70 71 78 Tottori Prefecture No. Facility Item Operating hours Address Phone number・URL Supported (operation period) Access language Tourism farms 1206Yuyama,Fukube-cho,Tottori city Phone ：0857-75-2175 Mikaen Pear picking No holiday during 1 English 味果園 (Aug.1- early Nov.) the period. 20 min by taxi from JR Tottori Station on the Sanin http://www.mikaen.jp/ main line 1074-1Hara,Yurihama Town,Tohaku-gun Phone ：0858-34-2064 KOBAYASHI FARM Strawberry picking 8:00～ 2 English 小林農園 (early Mar.- late Jun.) Irregular holidays. -
NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1
NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13. -
Sushi & Sashimi Nimono Noodle Donburi
Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked -
List of Information for Items of the 2015-Base Consumer Price Index
List of information for items of the 2015-Base Consumer Price Index [Explanatory Notes] Groups･Items * : Surveyed in Okinawa prefecture only Classification of items by survey area of the Retail Price Survey (RPS) (Trend Survey) Blank : Surveyed in all sample municipalities 1) : Surveyed in sample cities with population of 50,000 or more 2) : Surveyed in sample cities with population of 150,000 or more 3) : Surveyed in cities with prefectural government 4) : Surveyed in appropriate areas in each prefecture 5) : Surveyed in appropriate areas in Japan Characteristics of items surveyed by the RPS (Trend Survey) A : Items which consumers purchase mainly at their neighbouring areas, and the prices differ among areas B : Items which are usually sold at representative commercial areas and large retail stores, and the prices differ among outlets C : Items whose price differences are comparatively small among areas or outlets D : Items of a single price or negligible price differences within the municipality or the prefecture E : Items of a single price throughout the country or the region S : Items whose prices are surveyed at any place of the municipality without fixing survey districts House rent : House rent of household living in rented house Accommodation : Lodging charges for general Hotels POS : Items which calculated using prices are collected from the POS information data Frequency of price survey by the RPS (Trend Survey) * : Three times a month (every 10-days in a month) Blank : Once, in the middle of the month Method of price substitution, -
Tustin-Menu-2021.6-Newsmall.Pdf
Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME . -
378 FAX: 0898-24-2738 SUGOWAZA Products Offices: Tokyo BO Founded: June 2008 Capital: 1 M Yen Revenue: 3.8 B Yen (As of Aug
The 2020-2021 Guidebook for Really Incredible! the Database of “SUGOWAZA” Manufacturing Companies in EHIME Database of “SUGOWAZA”Manufacturing Canpanies in EHIME Ehime Leading-edge Technologies & Prefecture Sophisticated Techniques A Selection of 194 Companies! inEHIME Inquiries Leading-edge Technologies & ●Inquiries about "SUGOWAZA" database and registered companies Sophisticated Techniques Leading-edge Technologies & Sophisticated Techniques group, Industry Policy Division｠Economy and Labor Department, Ehime Prefecture 4-4-2 Ichiban-cho, Matsuyama 790-8570 TEL: +81-89-912-2473 ｠ FAX: +81-89-912-2259（For International） TEL: 089-912-2473 ｠ FAX: 089-912-2259（Domestic） E-mail:[email protected] in EEHIMEHIMAE Selection of http://www.sugowaza-ehime.com/ 194 Companies! ehime sugowaza Search Mascot of Ehime Prefecture Mican ehime sugowaza Search http://www.sugowaza-ehime.com/ 2020.11 message The industrial structure of Ehime Prefecture is defined by a balance rarely seen anywhere else in Japan, with each prefectural region having its own unique industrial concentrations: secondary industry is abundant in the Toyo Region (eastern area of the prefecture), tertiary industry thrives in the Chuyo Region (the central area of the prefecture around Total Value of Manufa ctured Goods Shipped Matsuyama City), and primary industry is dominant in the Nanyo Region (southwestern area of the prefecture). for Major Cities in Ehi me Prefecture Tokihiro Nakamura, There is a wide array of industrial cities in the Toyo Region, Governor of Ehime Prefecture which are home to numerous manufacturing companies boasting advanced technology unparalleled elsewhere in Japan and producing top-quality products. In the field of manufacturing, a number of papermakers and paper processing companies have been around since long ago in Shikokuchuo City, its shipment value of the pulp / paper and paperproducts is the greatest in Japan. -
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