DOCSLIB.ORG

ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
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. Foods Seika Wismettac Group Co., Ltd. Co., Ltd. Co., Ltd. Co., Ltd. Industry, Inc. Foods Co., Ltd. Japan Co., Ltd. Co., Ltd. Co., Ltd. Co., Ltd. Co., Ltd. C-031 C-035b C-037b C-043b C-045b C-047b C-049b Ochimizu- Japan Livestock Shinmei Onisi Foods Kushima Japonte Miyako- JETRO tadashi- Products Export Co., Ltd. Co., Ltd. AoiFarm Co. Ltd. ichi RECEPTION shouten Promotion Council Co., Ltd. Japan Livestock Products Export Promotion Council Kumamoto Prefecture Tokushima Ehime Prefectural Government Foreign Trade Association Prefecture B-030a B-034a B-036a B-038a B-040a B-044a B-046a B-048a Shindo Ehime Chiyono- KANERYO Miura Enseki Sake Hakutsuru Zen-Noh sono Fundodai Bando Shigeharu Seiki Brewers K.KOBAYASHI Koyama Sea Kaneku fermented Umami Co., Ltd. Aojiru & Co., Ltd. Sake Brewing International Sake Co., Ltd. Goyo Co., Ltd. foods Foods Shoten Co., Ltd. Associa- Co., Ltd. Europe Limited Vegetable Inc. Co., Ltd. Co., Ltd. Brewery CORP. Co., Ltd. tion Inc B-030 B-032 B-034 B-036 B-040 B-042 B-044 B-046 B-048 Shibanuma Kitagawa Kinjirushi Grazie- Tanaka- Village Shimane Momiki Inc. Soy Sauce KOCHIICE Kewpie Miyako Oriental Mitoku Azuma Foods Wasabi Europe Co., Ltd. mille shoku Yuzu Corporation Foods Inc. Organic Farm Co., Ltd. Co., Ltd. International Gmbh Co., Ltd. Co., Ltd. Co., Ltd Co., Ltd. Kingdom Co., Ltd. Kochi Prefectural Trade Association © 2019 Japan External Trade Organization (JETRO) 01 02 Somi Shokuhin Momiki Inc. Enseki Aojiru Co., Ltd. Azuma Foods Co., Ltd. Umami C-043 B-030 B-030a B-048 B-048a Co., Ltd. Seasoning VEGAN Black Garlic UMAMI Hot Sauce Organic ENSEKI Kale Japanese Perilla (SHISO) Sauce Organic YUZU Juice SOMI RAMEN Soup PAITAN G Shibanuma Soy Sauce Kinjirushi Wasabi Ebara Foods Ohyama Foods Graziemille Co., Ltd. Japonte Ltd. B-032 International Co., Ltd. B-034 Europe Gmbh B-036 C-043a Industry, Inc. C-045 Co., Ltd. C-045b Gluten free TONKATSU Sauce eswasabi RCE300 Grated WASABI Papaya & YUZU Dressing TERIYAKI Sauce Original Marcy YUZU Hot Sauce Authentic Japanese Ingredients Kitagawa Village Kewpie Corporation Fundodai Goyo Inc. B-036 Yuzu Kingdom Co., Ltd. B-040 B-040a C-047 Daisho Co., Ltd. Hall 2.1 FINE FOOD Fresh YUZU KEWPIE Mayonnaise Clear Soy Sauce HAKATA RAMEN GB / NAGAHAMA YATAI RAMEN GB Miyako Oriental Shimane Organic Ehime Sake K.KOBAYASHI & Kaneku Co., Ltd. B-034a B-042 Foods Inc. B-044 Farm Co., Ltd B-044a B-030a Brewers Association Co., Ltd. Sake / Alcoholic Beverages Japanese SAKE YAMAJIRUSHI Yuzu-It Organic Mulberry Leaf Powder Shredded YUZU Peel SUKIGOKORO SHIZUKUHIME JUNMAISHU - YAHATAGAWA Brand - DAIGINJO TENKOU Miura fermented Hakutsuru Sake Zen-Noh International Chiyonosono Mitoku Co., Ltd. Bando Foods Co., Ltd. B-046 B-046a B-046a foods Co., Ltd. B-036a Brewing Co., Ltd. B-038a Europe Limited B-040a Sake Brewery Inc Organic TAMARI Soy Sauce (Gluten-Free Soy Sauce) Organic SUDACHI Juice NESASHI MISO JUNMAI DAI GINJO "HAKUTSURU-NISHIKI" Japanese Rice Beer CHIYONOSONO JUNMAI SHUHAI © 2019 Japan External Trade Organization (JETRO) 03 04 Shindo Shigeharu Kushima Seiki Co., Ltd. KOCHIICE Co., Ltd. B-030a B-030a Shoten Co., Ltd. B-036 C-043b AoiFarm Co. Confectionery Fruit and Vegetables WARABIMOCHI YUZU Peel YUZU Sherbet YAKI-IMO (Baked Japanese Sweet Potato) Ochimizutadashi- Tokunaga Seika Rokko Butter B-040a Koyama Co., Ltd. C-031 shouten C-033 Co., Ltd. C-031 Co., Ltd. Processed Foods Milk / Dairy Products IKINARI DANGO Castella Soybean Snack - WASABI Flavor - EMINA Fromajewel Chocolate Tanakashoku Nishimoto Representative Exhibitors Kurata Foods Co., Ltd. C-035 B-036 Co., Ltd. C-033 Wismettac Group B-030a Hall 2.1 Ehime Prefectural FINE FOOD Government B-036 Rice / Processed Rice Kochi Prefectural TOFU Jerky "HYAKU-SAN-CHIN" Vegan Soy Sauce RAMEN Dry 2P Gluten Free, Vegetarian GYOZA Trade Association C-037 Itsuki foods Co., Ltd. C-039 Ia-Foods Co., Ltd. C-041 Tokyo Noodle Co., Ltd. C-035b Shinmei Co., Ltd. B-040a Kumamoto Prefecture Foreign Trade Association B-046a Tokushima Seafood / Prefecture Concocted TONKOTSU RAMEN J-konjac Noodle with Konjac (with Tomato Soup) TOKYO NOODLE Chicken Flavor Processed Seafood Products TOYAMA KOSIHIKARI Rice KANERYO C-031 Japan Livestock C-047a Lead Japan Co., Ltd. Miyakoichi Co., Ltd. AJIKYOU Co., Ltd. Onisi Foods Co., Ltd. C-047b C-049 B-040a Sea Vegetable CORP. C-037b Products Export Promotion Council C-041 Tochigi Prefectural Government Freeze Baked Sweet Potato YUDE UDON (1P) Perish Guard Alfa (Coocked Rice Improver) Japanese Sea Vegetable Salad (Dried) Rice Cookie MATCHA © 2019 Japan External Trade Organization (JETRO) 05 06 Hall 8 DRINKS Hall 7.1 Japanese Tea HOT BEVERAGES Hall 6 MEAT Kochi Prefectural Trade Association F-033a Kyoto Traiding Corporation F-033 Ryutsu Service Co., Ltd. F-031a Kagoshima Tea Market Place F-031 ODANI KOKUFUN Co., Ltd. Japanese MATCHA - Green Tea Bio FUJI MATCHA Organic MATCHA New Family Organic Green Tea 20P F-031b Ujinotsuyu Seicha Co., Ltd. GR MATCHA E-032a Yamama Masudaen Co., Ltd. E-032 Jugetsudo E-030a Shohokuenchaten Co., Ltd. E-030 Japan Greentea Co., Ltd. Japanese Green Tea Organic Natural MATCHA Organic MATCHA Organic MATCHA © 2019 Japan External Trade Organization (JETRO) 07 08 Meat Hall 9.1 Hall 6 MEAT MEAT Hall 10 DAIRY Japan Livestock Products Export Promotion Council B-048 B-048 ANZCO Foods Ginkakuji Onishi Harada Foods Kagoshima Meat Marufuku Toriyama Europe Co., Ltd. International Export Federation Inc. Co., Ltd. WAGYU for New Taste WAGYU KYOTO Beef MIYABI and Palatability KAGOSHIMA WAGYU Japan Beef HIDAGYU TORIYAMA UMAMI WAGYU © 2019 Japan External Trade Organization (JETRO) 09 10 Exhibitor’s Information JAPAN PAVILION＠Hall2.1-7.1-9.1/ANUGA 2019, 5(Sat.)-9(Wed.) October 2019 Fruit and Vegetables Kushima AoiFarm Co. URL: https://aoifarm-gr.com/en/about-us C-043b Contact Information Contact Person Shoto Horiuchi Country / State Japan / Miyazaki E-mail [email protected] TEL +81-987-71-2117 FAX +81-987-71-2118 We are a/an… Manufacturer Our target / sales markets are… USA / Canada / Middle East / Germany / Western Europe / Northern Europe / Southern Europe / Russia / Turkey / Others Eastern Europe We‘re offering… Products (Manufacturer's brand) for the food wholesale and retail trade Provided products (private label) for the food wholesale and retail trade Products for food service and catering Main Items Trend Topics Yaki-Imo(Baked Japanese Sweet Potato) / Kosher products / Vegetarian products / Vegan products / Japanese Sweet Potato(Fresh) Functional & Free from products / Superfoods Seafood / Processed Seafood Kaneryo Sea Vegetable Corp. URL: https://www.kaneryo.co.jp/en/ B-040a Contact Information Contact Person Hidenori Akamatsu Country / State Japan / Kumamoto E-mail [email protected] TEL +81-70-7639-1679 FAX We are a/an… Sales organisation Our target / sales markets are… USA / Canada / Mexico / Brazil / Others America / South East Asia / Middle East / Germany / Western Europe / Northern Europe / Southern Europe / Russia / Turkey / Others Eastern Europe / Oceania We‘re offering… Products (Manufacturer's brand) for the food wholesale and retail trade Products for food service and catering Main Items Trend Topics Japanese Sea Vegetable Salad (Dried) / Japanese Sea Vegetable (1. FUNORI 2. WAKAME) / Organic products / Kosher products / Halal food / Vegetarian products / Japanese MEKABU Vegan products / Non-GMO products / Ready-to-eat products / Superfoods © -DSDQ ([WHUQDO 7UDGH 2UJDQL]DWLRQ -(752 Exhibitor’s Information JAPAN PAVILION＠Hall2.1-7.1-9.1/ANUGA 2019, 5(Sat.)-9(Wed.) October 2019 Milk / Dairy Products Rokko Butter Co., Ltd. URL: www.qbb.co.jp/ C-031 Contact Information Contact Person Keisuke Motodamari Country / State Japan / Hyogo E-mail [email protected] TEL +81-78-231-4658 FAX We are a/an… Sales organisation Our target / sales markets are… Germany / Western Europe / Northern Europe / Southern Europe ‘ We re offering… Products (Manufacturer's brand) for the food wholesale and retail trade Provided products (private label) for the food wholesale and retail trade Products for food service and catering Main Items Trend Topics EMINA Froma Jewel Chocolat Functional & Free from products Confectionery Tokunaga Seika Co., Ltd.
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Umami Café by AJINOMOTO CO
    Umami Café BY AJINOMOTO CO. The Tea Experience For centuries, green tea has been treasured throughout Asia for its healthful, restorative qualities. In Japan, Zen priests drank green tea to keep them awake through long hours of meditation. In the 16th century, a man named Sen no Rikyù, influenced by the study of Zen, envisioned a path to enlightenment through the simple act of sharing a bowl of tea among friends in the spirit of peace and harmony—a practice he called wabi-cha. For Rikyu, making tea while mindfully engaging all the senses was to have a complete Zen experience. We are pleased to have you share a moment of quiet joy with us and experience the spirit of Japanese culture through a simple bowl of tea. Tea Sets We’ve paired traditional teas with Japanese sweets. A great place to start. Matcha with Hanabira Mochi GF V $14 Sencha with Fried Rice A bowl of hand-whisked, jade green matcha is paired with a traditional Japanese tea ceremony sweet. Tender sheets of mochi rice dough The light, sweetness of our Sencha balances nicely with the strong umami flavors of either our Yakitori Chicken Style Fried Rice ($14) or our are folded over candied burdock root and filled with sweetened white bean paste infused with a hint of miso. Takikomi Gohan Style Vegetable Fried Rice V ($12). Additional tea steepings available upon request. Sencha with Castella Cake $12 Matcha with Mochi Ice Cream GF $12 Genmaicha with Manju $11 Hojicha with Shortbread Cookies $9 The light, mild sweetness of the Sencha is enhanced by this A bowl of our hand-whisked matcha is paired with a premium Genmaicha, with its roasted rice and earthy flavor, is a perfect These bitter chocolate and vanilla cookies highlight the aromatic popular Japanese sponge cake.
    [Show full text]
  • Uganda, the Greater City of Kambula, Sewage Treatment
    Restoring agricultural wetlands benefits both farmers and geese Author: Hiroshi Nishimiya Short title: Flooding rice paddies for migrating birds, Japan Key Message: The Kabukuri-numa wetlands have been restored as agricultural wetlands and the goose population has increased because of paddy field flooding in the winter. Suggested citation: TEEBcase by Hiroshi Nishimiya (2010) Flooding rice paddies for migrating birds, Japan, available at: TEEBweb.org. Picture 1: Geese in Kabukuri-numa Courtesy: Kiichiro Hayashi What is the problem? Since the beginning of the 20th century, most Japanese wetlands have been converted to rice paddies (Kurechi, 2010). Historically, this change involved converting wetlands to wet paddy farms. However, over time, dry paddies have gradually become the norm – due to the influence of new civil engineering technologies. Recently, however, restoration of wetland habitat through wet-paddy rice farming is occurring. In the Kabukuri-numa wetland and surrounding paddies in the Miyagi prefecture in the northern part of the country, 423ha of paddies have been registered as protected wetlands under the Ramsar Convention in 2005. Modern rice production methods that keep rice paddies dry during winter (in pursuit of higher productivity and efficiency), seriously impact many wetland-dependent species (Kurechi, 1 2010). Restoration, therefore, involves flooding rice paddies during winter. In this particular 1 Also, information provided by personal communication with Osaki City at the site visit in Nov. 2009. Version 1.2; Last update: October/2010; Further information at: www.teebweb.org 1 case, both the rice paddies and the wetlands were registered under the Ramsar convention, demonstrating that both the wetlands and wet paddy farms provide wetland habitat.2 Which ecosystem services were examined? And how? According to Osaki City3, restoration is not intended to restore wetlands to some previous “natural” state, but rather to restore the wetland function of these areas through winter- flooding.
    [Show full text]
  • Sashimi Teishoku $24( Sushi Udon $24( Yasai Itame Assorted Raw Fish Set Sushi & Noodle Set Pan Fried Mixed Veg Set $13( 628 629 630
    Business Hours Lunch: 11.30 am to 3.00 pm Dinner: 6.00 pm to 10.00 pm Full Color logo type DinnerPANTONE Reservations P Process Black C (2 Shifts) C=0, M=0, Y=0, K=100 PANT6.00ONE P 155-7 pm C to 7.45 pm C= 56 , M=0, Y= 91, K=24 or PAN8.00TONE 5535 pm C to 10.00 pm C= 81.32 , M=55.79, Y= 70.34, K=65.17 Terms & Conditions We do not allow holding time for reservations * Please arrive 10 minutes before your reservation time * Food images shown are for illustration purposes only and may not represent actual food served * Corkage charge at $30 per 720 ml bottle * All prices are subject to 10% Service Charge and prevailing Goods & Services Tax _________________________________________________ MITSUBA(JAPANESE(RESTAURANT(PTE(LTD( 6 Eu Tong Sen Street #03-88 The Central, Singapore 059817 T: (65) 6227 0388 / F: (65) 6221 7678 www.mitsuba.com.sg www.Facebook.comblack and/eatMitsuba white black and white w/o tag 614 615 613 $22 Gindara Nitsuke $24 Gindara Teriyaki Gindara Mentaiyaki $24 Simmered Cod Fish Set $30( Cod Fish Set $28( Cod Fish & Roe Set $30( 616 617 618 $22 $12 $8 Unagi Kabayaki Ebi Mentaiyaki Shishamo Eel Set $28( Prawn Set $18( Barbecued Smelt Set $14( 619 620 621 $9 Sanma Shioyaki $9 Hotate Mentaiyaki $12 Saba Shioyaki Mackerel Pike Set $15( Scallop Set $18( Mackerel Set $15( 622 623 624 Yakitori $8 Wakatori Teriyaki $10 Tebasaki $8 Chicken in Skewer Set $14( Grilled Chicken Set $16( Chicken Mid Wing Set $14( 611 612 637 Rice $2 638 Miso Soup $2 639 Daily Appetizer $3 640 Udon $3 Udon Set $6( Rice Set $6( 625 626626 627 $7 Sashimi
    [Show full text]
  • Japanese Cooking School in Kyoto RECIPE -Spring 2014
    Japanese Cooking School in Kyoto おいしい日本食を 作ってみよう！ Enjoy cooking Japanese food! RECIPE -Spring 2014- www.cookingsun.co.jp [email protected] Funayo-cho 679, Shimogyo-ku, Kyoto, JAPAN +81-(0)75-746-5094 Morning & Afternoon classes だし - Dashi Key Ingredient of Japanese Meal Makes about 700 - 800ml 1L spring or filtered water 10g konbu, dried kelp seaweed (weight 1% of water) 20g katsuo bushi, fermented and dried bonito flakes (weight 2% of water) (for vegetarians, substitute shiitake mushroom for katsuo bushi) 一番だし - Ichiban-dashi (The first dashi) 1. Soak the konbu in cold water, heat until just before the water starts to boil. 2. Remove the konbu from the water then remove from the heat. 3. Add the katsuo bushi to the heated water and wait until it sinks. 4. Skim the white foam then filter out the katsuo bushi (do not squeeze it) and you are done! If you want to make 二番だし - Niban-dashi, the second dashi Mix both konbu and katsuo bushi in 1/3 amount of water, and boil it for 15 minutes. Filter out the katsuo bushi and squeeze it. Morning & Afternoon classes お椀 - Owan Dashi Based Japanese Soup Miso Soup (morning class) Suimono (afternoon class) Serves about 4 Serves about 3 600ml dashi 500ml dashi 4 teaspoons miso 1/3 teaspoon salt 100g tofu 2-3 drops light soy sauce 2 teaspoons dried wakame seaweed 1 teaspoon sake 2 teaspoons dried wakame seaweed 25g radish sprouts 1. Heat the dashi. 2. Mix in the remaining ingredients. 3. Cook thoroughly, being careful not to let the soup boil.
    [Show full text]
  • MIYAKO LETTER Tel.:201-933-9555, 212-564 4094 HIGHLIGHT of AUGUST HANDMADE SEAFOOD APPETIZERS SEAFOOD OKOWA NEW SHRIMP ROLL POTATO SHRIMP EBI FRY EBI TEMPURA
    NY MUTUAL TRADING INC, NO59 25 Knickerbocker Rd. Moonachie, NJ 07074-1613 MIYAKO LETTER Tel.:201-933-9555, 212-564 4094 HIGHLIGHT OF AUGUST HANDMADE SEAFOOD APPETIZERS SEAFOOD OKOWA NEW SHRIMP ROLL POTATO SHRIMP EBI FRY EBI TEMPURA Okowa is the name given to a type of rice dish in which sticky glutinous rice Deep-fried Vietnamese rice net is mixed with all kinds of vegetables or A succulent tail-on shrimp is Breaded and deep fried shrimp are This deep-fried, crisp, fluffy batter meat and steamed. It’s related to Chi- rolled with shrimp. Don’t defrost sp- wrapped in shoestring pota- called ebi fry in Japan. It’s good to surrounding juicy, perfectly cooked nese sticky rice, which you might have ing roll. Dip one by one in sufficient toes for a truly unique visual serve ebi fry with tartar sauce with prawns is very easy to use. Just had as part of a dim sum meal. This cooking oil in at the temperature Seafood Okowa contains edamame, presentation and flavor profile. Tonkatsu Sauce or eat as a topping microwave it for few min to make of about 170C. take them out when small scallops and shrimps. Comes Deep fry untill golden brown. for Japanese curry rice. Shrimp rolls or use as a topping for they turn brownish. Great with Soba and udon noodle dishes. in a very cute square box made with sweet and sour sauce. bamboo leaves. #70190 16G (30PCS) # 71521 F-POTATO SHRIMP # 70345 PRE COOKED # 71151 EBI TENPURA (26/30) # 71524 F-SEAFOOD OKOWA #70191 35G (20PCS) 20/300G (10PCS) SHRIMP (10pc) 100pc/CS 16/600G (15PCS) New Items Recommended Items Fish of August SESAME SEEDS PRODUCTS AKAFUJI RICE UNAGI KABAYAKI BITS Rice is such an impor- IRI-GOMA tant component of The best quality roasted sasame the Japanese diet and seeds, produced by KUKI company one of the most crucial in Japan.
    [Show full text]
  • Download Donburi: Japanese Home Cooking Free Ebook
    DONBURI: JAPANESE HOME COOKING DOWNLOAD FREE BOOK Aki Watanabe | 144 pages | 07 Apr 2014 | Marshall Cavendish International (Asia) Pte Ltd | 9789814398510 | English | Singapore, Singapore Donburi Rice Bowl Jenna, very similar one is salmon and egg Donburi. Is there something I can use as a substitute? By Donburi: Japanese Home Cooking way it certainly tastes better when its Shitake mushrooms and Kikkoman soy sauce. Potato Korokke croquette Recipe February 15, It was delicious! This soboro beef recipe is just really, really easy. Join our Newsletter. Prep Time: 5 minutes Cook Time: 15 minutes. A typical sauce might consist of dashi stock broth flavored with soy sauce Donburi: Japanese Home Cooking mirin rice wine. Archived from the original on Most helpful positive review cookinmama. Probably an okay recipe but I doubled it for my family and it seemed too eggy. Stacie Nakagawa January 15, at pm What would be a good substitute for the dashi? To make richer flavor we sometimes blend kezuri gatsuo bonito flakes or mixed fish flakes. Soboro donburi is classically served with white rice, but brown rice would be fine, too. Do You Donburi? Noriko and Yuko, the authors of this site, are both from Donburi: Japanese Home Cooking but now live in California. Supplies are limited, but we were able to find fresh fiddle heads and bamboo Donburi: Japanese Home Cooking at local markets. It is a healthy dish since everything is boiled with no added oil. After the hour-long simmer I take out the kelp and add the salmon head, and simmer till done. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes.
    [Show full text]
  • How National Narratives of Japanese Cuisine Collide with Localized
    The University of San Francisco USF Scholarship: a digital repository @ Gleeson Library | Geschke Center Master's Projects and Capstones Theses, Dissertations, Capstones and Projects Spring 5-18-2018 Currents of Consumption: How National Narratives of Japanese Cuisine Collide with Localized Forms of Sushi in Northern California John Ostermiller University of San Francisco, [email protected] Follow this and additional works at: https://repository.usfca.edu/capstone Part of the Asian American Studies Commons, Asian Studies Commons, Critical and Cultural Studies Commons, Digital Humanities Commons, International and Intercultural Communication Commons, International Business Commons, International Relations Commons, Japanese Studies Commons, Mass Communication Commons, Other Arts and Humanities Commons, Sales and Merchandising Commons, Social and Cultural Anthropology Commons, Social Influence and Political Communication Commons, Social Media Commons, and the Tourism and Travel Commons Recommended Citation Ostermiller, John, "Currents of Consumption: How National Narratives of Japanese Cuisine Collide with Localized Forms of Sushi in Northern California" (2018). Master's Projects and Capstones. 728. https://repository.usfca.edu/capstone/728 This Project/Capstone is brought to you for free and open access by the Theses, Dissertations, Capstones and Projects at USF Scholarship: a digital repository @ Gleeson Library | Geschke Center. It has been accepted for inclusion in Master's Projects and Capstones by an authorized administrator
    [Show full text]
  • Onigiri Rice Balls Recipe
    Onigiri Rice Balls Recipe Onigiri is rather easy to make with only three ingredients: cooked rice, seasoning, and nori seaweed to decorate. Each resident can make their own. The shapes you make will improve with practice! You will need: Japanese rice - 2 cups Furikake seasoning - 1 tablespoon Nori seaweed A bowl of warm water with 2 teaspoons of salt Optional: drained flaked tinned salmon NOTE: Furikake is rice seasoning and comes in many flavors. Don’t buy any seasoning with chilli or wasabi. Cook the rice: Make 2 cups of rice in a rice cooker according to instructions or use the absorption method below. Cooking rice by absorption method (if rice cooker is not available) Wash 2 cups of rice 3 times until the water runs clear. Drain and place rice in a heavy-bottomed pot with 2 cups of water over high heat. Cover and allow to boil, then turn the heat down to low. Cook for 15 minutes - do not open the lid! After 15 minutes, remove from heat and wait another 10 minutes, with lid on. After 10 minutes, remove the lid and turn rice 3 or 4 times from the bottom with a spatula. Make the Onigiri Wash your hands thoroughly. Sprinkle the seasoning over the rice and lightly mix. Wet your hands in the salty water (each participant should have their own salty water) and start to form a triangle with your hands (without squishing the rice - it must remain fluffy). Watch someone making Onigiri in this video. If it's too difficult, make a fluffy ball instead.
    [Show full text]
  • 79 $37 S a On' at Ng
    1 Offers Good Dec. 5 to 18, 2018 Saon' atng www.ktasuperstores.com serving suggestion Maru or Kiri Shirakiku 49 f Mochi Good Fortune o ¢ Saiwai-gami Paper 1 ct. ........2 r99 9.17 to 10.58 oz. 4 ea. SUPER COUPON Watanabe Koda Farms Good December 5 to 18, 2018 Bakery Sho-Chiku-Bai Whole Wheat Premium Selected Designs or White Sweet Fuji Bread Rice Shirakiku 22 oz. loaf 5 lbs. Luggage Tag Kuromame Takarani 1 count Prepared Black Soy Beans 29 99 49 f in Syrup 6.34 oz. 2ea. 4 8 o$ Yoneya Neri, Limited in supply, sorry no rainchecks! 2 r 4 ea. set Cpn price good on set purchase only. Maccha or Without cpn 2 for 4.50, Limit 2 sets per cpn. Ogura Yokan 3-50 Mini Sweet Red Bean Confection HOT COUPON 4 count Good December 5 to 18, 2018 49 Taimatsu 59 Tiger $ 3ea. Kiri Mochi 1.2 lbs. 5 Mochi Cutter 1 count 79 Whole Grain Sukoyaka Limited in supply, sorry no rainchecks! Whole Limited in supply, sorry no rainchecks! Genmai Brown Family Brand Rice 15 lbs. Abalone Type 59 Shellfish 16 oz. ea. Marukyo Japanese 1.9 or 2.2 liter 24 Snack Cakes Without cpn 24.99, Limit 2 per cpn. Kuriiri Dorayaki 8 ct. 99 99 Tiger Brand $ 4-40 or Aji no Meisaku 12 ct. 8ea. 8 ea. Air Pot 1 count 37ea. Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Applicable beverage containers are subject to HI State Beverage fee and deposit.
    [Show full text]