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Sky-High Landmark District
BROOKLYN’S REAL NEWSPAPERS Including The Brooklyn Heights Paper, Carroll Gardens-Cobble Hill Paper, DUMBO Paper, Fort Greene-Clinton Hill Paper and Downtown News Published every Saturday — online all the time — by Brooklyn Paper Publications Inc, 55 Washington St, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2005 Brooklyn Paper Publications • 16 pages •Vol.28, No. 10 BWN • Saturday, March 5, 2005 • FREE SKY-HIGH BKLYN STATE SENATOR TO CITY: LANDMARK DISTRICT Heights civics seek to protect buildings near Borough Hall By Jess Wisloski buildings or larger complexes The Brooklyn Papers under the Downtown Brooklyn Rezoning Plan approved last With the help of a preserva- summer. tion group, the Brooklyn “These are very distin- Heights Association is pro- guished commercial buildings moting a plan to preserve sev- built by the best architects of eral high-rise office buildings the day,” said Herrera, technical just outside the Brooklyn services director of the Land- Heights Historic District. marks Conservancy. Herrera Calling it the “Borough Hall said the movement came about Skyscraper Historic District,” after St. Francis College began BHA President Nancy Bowe demolition of the McGarry Li- touted the proposal at her brary last year at 180 Remsen group’s annual meeting last St. month. “Some of them have been The compact district would abused and knocked around, “butt up against” the Brooklyn but they could be restored and Heights Historic District, ac- really bought back to their cording to the proposal’s coor- best,” he said, and called the dinator, BHA governor Alex proposed district a “real history Showtime Herrera, who also works for the lesson” on the days when “the New York Landmarks Conser- best architects in New York vancy. -
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. -
Cuisine and Culture of Japan Tour Itinerary
Cuisine & Culture of Japan – Escorted Tour - Page 1 Day 1 – May 9 – Depart USA Day 2 – May 10 – Arrive Tokyo Transfer by private car to our four-star downtown hotel, conveniently located in the Marunouchi district, adjacent to Tokyo Station. Brief meet and greet orientation in the evening. Accommodations: Marunouchi Hotel Meals included: None Day 3 – May 11 – Tokyo After breakfast in the hotel, depart for a special-access tour of the wholesale floor of the new Toyosu Fish Market, followed by an introduction to the building blocks of Japanese cuisine on a guided walk through the historic Tsukiji Market, complete with snacking and shopping opportunities. At a sushi-making class, we’ll observe techniques for preparing fish and make our own sushi for lunch. This afternoon we will visit the one of the city's fine art museums. Tonight, get to know your fellow travelers at an informal welcome dinner of izakaya (Japanese pub-style) cuisine. Accommodations: Marunouchi Hotel Meals included: Breakfast, Lunch, Dinner Day 4 – May 12 – Tokyo We begin the day with an architectural walk through the Marunouchi and Ginza districts (including the Kitte Building and Tokyo International Forum), Japan’s priciest real estate of buildings by some of the world’s top architects. We end in time for a department store opening ceremony, in which the entire staff bows in welcome. After free time to experience one of Tokyo's famed depachika (department store basement food halls), we will have lunch at a longstanding soba noodle restaurant. Then we journey to the Asakusa neighborhood, center of Tokyo’s historic shitamachi (downtown). -
Iftar Special!
BREADS CATERING & GROUP PACKAGES AVAILABLE PLAIN/BUTTER/GARLIC NAAN $3 Order through our website or call us at 905-889-8000 for details! TANDOORI ROTI $3 VEG) LACCHA PARANTHA $4 ROOMALI ROTI $8 PARANTHA (ALOO/PANEER/MIXED) $5 Iftar Thali KULCHA (ALOO/PANEER/MIXED) $5 $22 per person RICE chicken & lamb gravy, tandoori appetizer saffron rice, garlic naan, seviyan VEGETARIAN BIRYANI $12 CHICKEN BIRYANI $14 rose sharbat, fruit, dates LAMB BIRYANI $15 PRAWN BIRYANI $16 SMALL TRAY (10-12 people) STEAMED RICE $5 IFTAR SPECIAL! DALS $45 JEERA RICE $6 VEGETARIAN $45 SAFFRON RICE $8 PANEER $50 CHICKEN $55 SIDES FISH $55 LAMB $60 ONION SALAD/GARDEN SALAD/RAITA $3 SHRIMP $75 CHUTNEYS (TAMARIND/MINT) $2 PICKLE $2 MEDIUM TRAY (15-20 people) DALS $55 DESSERTS VEGETARIAN $60 WE DELIVER! PANEER $65 GULAB JAMUN $4 CHICKEN $75 Order Delivery & Take-Out RAS MALAI $4 FISH $75 LAMB $85 ADRAK.CA/ORDER SHRIMP $115 COMBOS Minimum $100 order for Delivery Free Delivery!* THALI (APPETIZER, 2 GRAVIES, LENTIL, RICE, BREAD, DESSERT) LARGE TRAY (25-30 people) *within 10 kms VEG $16 DALS $90 NON-VEG $18 VEGETARIAN $90 PANEER $95 adrak.ca | 905-889-8000 KEBAB BOX (KEBAB, SAFFRON RICE, SALAD, CHUTNEY, POP) CHICKEN $100 15 Wertheim Crt., Richmond Hill VEG $16 FISH $100 HAWK SE HAKKA & SOUTHERN TADKA CHICKEN $18 LAMB $105 LAMB $18 SHRIMP $130 AVAILABLE ON SKIP OR ADRAK.CA/ORDER STARTERS STARTERS MAINS SAMOSA CHAAT $9 RAAN-E-SIKANDARI (HALF) $55 BUTTER CHICKEN $14 samosa (2) mixed with chickpeas and sweet chutney braised leg of lamb, small naan, potatoes, tomatoes boneless -
Fine Persian Cuisine Starters
Fine Persian Cuisine Starters Persian starters are made for sharing and include a selection of cold and warm dips with a platter of fresh mixed herbs, radishes, spring onions and feta cheese: delicious eaten with warm, freshly baked Persian bread straight from the oven. A selection of starters are the best introduction to Persian food. Nush-e jan! Bon appetit! 1. Zeytun Hafez (marinated olives) - chef’s own recipe 4.90 Persian style marinated olives with walnuts, pomegranate and herbs 2. Salad-e Olivieh 4.90 Finely diced chicken blended with eggs, potato, gherkins, olive oil and mayonnaise 3. Kashk-e Bademjan (served warm) 5.50 Baked, crushed, aubergine slow-cooked with seasoned yogurt and sprinkled with crushed walnuts, sautéed chopped mint and kashk (traditional Persian preserved yogurt whey) 4. Baba Ghanoush 4.90 Baked, crushed aubergine with tahini, cumin and fresh coriander 5. Mirza Ghasemi (served warm) 5.50 Baked, crushed aubergine, slow cooked with tomatoes, garlic and eggs 6. Sabzi-Khordan 5.50 A variety of fresh mixed seasonal herbs, spring onion, radishes, walnuts and feta cheese 7. Torshi (Persian mixed pickle) 4.90 Mixed vegetable pickle, preserved in herb vinegar 8. Hafez Salad 5.90 Mixed leaves, beetroot, feta cheese, cucumber, tomato and walnuts 9. Salad-e Shirazi 4.90 Finely chopped cucumber, tomato and red onion served with optional olive oil and lemon 10. Mast-o Khiar 4.90 Yogurt mixed with finely chopped cucumber and mint 11. Mast-o Mousir 4.90 Yogurt and finely chopped wild shallots 12. Hummus 4.90 Crushed chickpeas with tahini, olive oil, lemon juice and garlic 13. -
Download Our Menu In
Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched -
Local Dishes Loved by the Nation
Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles -
FROM the GRILL Sandwiches
SANDWICHES Grilled Panini | Tapenade-laced Freshly Baked Panini with Prosciutto, Buffalo Mozzarella, Vine-ripened Tomato and Basil The Surf & Turf | Grilled Florida Lobster Medallions, Sliced Black Angus Filet Mignon, Tomato on Toasted Ciabatta, Garlic Roasted Jus and Remoulade dipping Sauce with Parmesan dusted Truffle Fries Grilled Reuben Sandwich | Corned Beef Brisket, Sauerkraut, Swiss Cheese and our Special Russian Dressing on Rye Bread Oceania Q-BAN Sandwich | Slow Roasted Marinated Pork on Toasted Crusty French Baguette, Sweet Ham, Swiss Cheese and Cornichons Grilled in a Buttered Press FROM THE GRILL Signature Black Angus Burgers THE CLASSIC | With Swiss or American Cheese THE TEXAN | Cheddar Cheese, Grilled Red Onions, Bacon and Bourbon BBQ Sauce THE SWISS | Swiss Cheese and Garlic Sautéed Button Mushrooms THE ROMANO | Provolone Cheese, Roasted Peppers, Pesto Sauce on Ciabatta Bread THE KOBE BUrgER | Wagyu Beef, Black Truffle Sauce and Baby Cress THE ALASKAN | Salmon Burger, Bernaise Tartar Sauce and Spicy Slaw THE MAGUro | Soy and Ginger Marinated Ahi Tuna Seared Rare with Wasabi-Garlic Mayonnaise ALL DISHES ARE SERVED WITH CRISPY FRENCH FRIES, ColeslAW, ICEBerg LettUCE, SLICED TomAto AND RED ONION FROM THE GRILL All-Beef Hot Dogs DRIVE-IN CLASSIC | Mustard, Ketchup, Onions and Relish SWEDISH | With Dill Shrimp Salad and Crisp Fried Onions MEXICAN | With Chili Con Carne and Jalapeño Cheddar Broiled Cajun Chicken Paillard Grilled Veggie Burger | Topped with Caribbean Mango Salsa Grilled Herb Marinated Mahi Mahi Curried & Grilled -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Spring 2012: IUC Newsletter
IUC NewsletterSpring 2012 Dear IUC Alumni and Friends, As the fiftieth anniversary of the IUC approaches, I am delighted to report that the state of the IUC community is stronger than ever. Thanks to the prodigious efforts of the IUC Alumni Association Executive Board, we are now in communication with 94% of all living alumni —a number that makes me beam with pride. As a sign of our ever-deepening network, many of you have been actively getting in touch with us and with each other, re-kindling friendships with former classmates, and making new connections with graduates from other classes. Oakland A’s vs Seattle Mariners game, Sunday, July 8, 2012 Getting to know our alumni has been the most exciting aspect at 1:00 p.m. in Oakland of my work as Executive Director. It has been an honor and privilege to meet with so many of you in person, and to get to 2013 Association for Asian know you through email, LinkedIn, and Facebook. IUC gradu- Studies IUC Reception, ates have made outstanding contributions to every dimension Saturday, March 23, 2013, in San Diego of the international understanding of Japan: from research, education, and translation to law, business, journalism, diplo- IUC 50th Anniversary Gala macy, the fine arts, popular culture, and cuisine. Each year, Celebration, Fall 2013 the number of alumni accomplishments grows and the di- See page 13 for details. versity of your endeavors expands to meet the needs of a changing world. Here are some choice facts about the IUC alumni com- munity that I have come to cherish, and that every gradu- ate should know and take pride in: *Eight IUC alumni have received the Order of the Rising Sun, undoubtedly more than any other U.S. -
Lutefisk: Secrets of the Taste, Texture, and Aroma Revealed by Scanning
Lutefisk:Secrets of the Taste, Texture, andA roma Revealed by Scanning Electron Microscopy Howard D. Mooers & B. Bandli, University of Minnesota Duluth Introduction Every Advent we entered the purgatory of lutefisk, a repulsive Lutefisk (lyefish) is a traditional delicacy gelatinous fishlike dish that tasted of that today is generally served as an Advent soap and gave off an odor that would gag celebration treat for the whole family, but was a goat. We did this in honor of once a staple of Scandinavian diets. During the Norwegian ancestors, much as if late 1800s and early 1900s, Scandinavian survivors of a famine might celebrate immigrants brought traditional foods like their deliverance by feasting on elm barIc. lutefisk to the USA. The focus of this paper is I always felt the cold creeps as Advent on secrets of lutefisk but is based primarily on approached, knowing that this dread anecdotal data from Minnesota; however, we delicacy would be put before me and I~d fully expect the data to represent Scandinavian be told, ((Just have a little." Eating a lzttle immigrant communities through North America. was like vomiting a little, just as bad as a Children growing up in rural Minnesota spend lot. the year in anticipation of this seasonal feast. This seasonal delicacy is commonly found in all After years of tabulating anecdotal evidence, fine markets from October through December in the authors have identified a correlation areas where large numbers of people of between the preparation and cooking methods Scandinavian descent live. The testimonials of of lutefisk and the general tolerance of lutefisk true lutefisk eaters are all you need to dish up eaters. -
Appetizers Sushi Rolls
Served between 4 pm - 1 am SUSHI APPETIZERS Edamame Cooked soybean 7 Prawn Crackers Prawn Crackers 14 SUSHI ROLLS (6 Pieces) Sesame California Roll 14 Surimi, Avocado, Cucumber, Cream cheese, Sesame-coated Tobiko California Roll 16 Surimi, Avocado, Cucumber, Cream cheese, Tobiko-coated Spicy Salmon Roll Vegetarian Roll 13 Asparagus, Avocado, Cucumber, Sesame-coated Avocado Roll 12 Cucumber, Avocado-coated Spicy Salmon Roll 15 Salmon, Avocado, Cucumber, Cream cheese, Coated with Panko (breadcrumbs) and spicy sauce Gravlax Roll Gravlax Roll 18 Avocado, Cucumber, Cream cheese, Coated with Gravlax salmon, Lime and Coriander Boston Roll 16 Salmon, Avocado, Cucumber, Cream cheese, Sesame-coated Boston Avocado Roll 18 Salmon, Avocado, Cucumber, Cream cheese, Coated with Avocado & Sesame Philadelphia Roll 16 Inside Out Maguro Avocado, Cucumber, Cream cheese, Coated with Salmon Maguro Inside Out 16 Avocado, Cucumber, Cream cheese, Coated with Tuna fish Tokyo Roll 17 Tuna fish, Avocado, Cucumber, Cream cheese, Coated with Sea bass Rainbow Roll 19 Rainbow Roll Crab, Avocado, Cucumber, Cream cheese, Coated with Tuna fish, Sea bass, Salmon and Avocado Chef’s Special 17 CRUNCHY ROLLS California Crunchy (6 Pieces) 17 Surimi, Avocado, Cucumber, Cream cheese, Coated with Tobiko and Teriyaki Sauce California Crunchy Crunchy Roll (5 Pieces) 13 Avocado, Cream cheese, Salmon, Crab, Sea bass Crunchy Shrimp Roll (6 Pieces) 16 Avocado, Tobiko, Cream cheese, Sesame, Coated with Crispy Potato Dragon Roll (6 Pieces) 21 Dragon Roll Cucumber, Avocado, Coated with Eel, Teriyaki Sauce and Sesame Teriyaki Roll (4 Pieces) 15 Sea bass, Avocado, Crab, Coated with Salmon and Teriyaki Sauce Please inform staff if you have a specific food allergy.