(12) Patent Application Publication (10) Pub. No.: US 2012/0121734 A1 Inoue Et Al
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Ippudo Ny Signature Appetizers Ippudo Ramen
APÉRITIF Specialty Sake Paired with Cheese チーズと合わせてお召し上がりください 一本義 吟香梅般若刀 甘辛梅酒 勝山 純米大吟醸「元」 HANNYA PLUM SAKE 7 KATSUYAMA “GEN” 12 Junmai Daiginjo Chili-infused spicy plum sake. Full-bodied, Originally created over 300 years ago rich, and sweet with a spicy dry finish by Katsuyama brewery as an offering to legendary samurai lord Date Masamune 1 OZ 1 OZ IPPUDO NY SIGNATURE APPETIZERS 一風堂バンズ 一風堂手羽 IPPUDO BUNS IPPUDO WINGS 7 PORK OR CHICKEN 9, VEGETABLE 8 V Fried chicken wings (3pc) glazed with Steamed buns (2pc) filled with your choice of Ippudo’s special black pepper sauce pork, chicken, or eggplant & eringi, served Additional piece, $2 with Ippudo’s original spicy sauce and mayo 一風堂サラダ US和州牛のタタキ IPPUDO SALAD V IPPUDO WASHUGYU TATAKI 28 ADD TOFU 2, AVOCADO 3 Sliced US washugyu beef grilled medium- Noodle-cut cucumber, carrot, chopped kale, rare, served with an Ippudo original Fuji and mixed greens with Ippudo’s original apple sauce soy dressing STARTERS KISETSU MAKI 季節の巻き V 5 Sushi-style roll with seasonal vegetables in a soy paper EDAMAME 枝豆 V, G 6 with yuzu citrus salt GOMA-Q 胡麻きゅうり V, G 6 Cucumber seasoned with Ippudo’s original sesame oil sauce IPPUDO FRIES フライドポテト V 7 French fries tossed in Ippudo’s original spicy seasoning salt SHISHITO しし唐の素揚げ V 8 Flash-fried Japanese peppers with yuzu salt IPPUDO BUNS 一風堂バンズ (V) 9 Steamed buns (2pc) filled with your choice of pork, chicken, or eggplant & eringi mushrooms, served with Ippudo’s original spicy sauce and mayo IPPUDO RAMEN Ippudo’s Tonkotsu pork-bone ramen soup is perfected by blending soups in three stages of preparation. -
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. -
CULINARY OFFERINGS at STUDIO CITY Studio City Offers a Diverse Range of World-Class Restaurants, Cafes and a Number of Relaxed B
CULINARY OFFERINGS AT STUDIO CITY Studio City offers a diverse range of world-class restaurants, cafes and a number of relaxed bars and lounges. Over 20 food and beverage outlets are located throughout the property, from authentic traditional Cantonese, northern Chinese, South East Asian, Japanese, Italian, western and international cuisines to Macau local delicacies. Gourmet dining – unrivalled in Macau – is also on the menu at Studio City with a stellar range of signature restaurants including one-Michelin-starred ‘Pearl Dragon’; Michelin- recommended Bi Ying; Italian ‘Trattoria Il Mulino’ from New York; and Japanese ‘Hide Yamamoto’; Chinese Pearl Dragon Pearl Dragon, helmed by Chef de Cuisine Lam Yuk Ming, is a one-Michelin-starred Cantonese restaurant (2017-18) that offers a truly exquisite dining experience at Studio City. It also received a Four-Star Award from the prestigious Forbes Travel Guide (2018). With a dedication to perfection, Pearl Dragon offers a menu showcasing refined provincial Chinese flavors, innovative culinary creations and the finest delicacies to tempt your palate. Pearl Dragon was also named Top 20 Best Restaurants in the Hong Kong Tatler Best Restaurants Hong Kong & Macau Edition 2017 and received SCMP’s 100 Top Tables award in 2017-18. Location: Shop 2111, Level 2, Star Tower Operating Hours: Monday – Friday, 12 noon – 3pm / 6pm – 11pm Saturday, Sunday and Public Holidays, 11am – 3pm / 6pm – 11pm Bi Ying Bi Ying, which has been recommended in the Michelin Guide Hong Kong Macau 2017-18, invites guests to indulge in a culinary tour of China through dishes from the North and the South. Provincial favorites such as clay pot congee, tasty stir-fried dishes, as well as Cantonese and Northern style dim sum are made to order in the open kitchen. -
Language in the USA
This page intentionally left blank Language in the USA This textbook provides a comprehensive survey of current language issues in the USA. Through a series of specially commissioned chapters by lead- ing scholars, it explores the nature of language variation in the United States and its social, historical, and political significance. Part 1, “American English,” explores the history and distinctiveness of American English, as well as looking at regional and social varieties, African American Vernacular English, and the Dictionary of American Regional English. Part 2, “Other language varieties,” looks at Creole and Native American languages, Spanish, American Sign Language, Asian American varieties, multilingualism, linguistic diversity, and English acquisition. Part 3, “The sociolinguistic situation,” includes chapters on attitudes to language, ideology and prejudice, language and education, adolescent language, slang, Hip Hop Nation Language, the language of cyberspace, doctor–patient communication, language and identity in liter- ature, and how language relates to gender and sexuality. It also explores recent issues such as the Ebonics controversy, the Bilingual Education debate, and the English-Only movement. Clear, accessible, and broad in its coverage, Language in the USA will be welcomed by students across the disciplines of English, Linguistics, Communication Studies, American Studies and Popular Culture, as well as anyone interested more generally in language and related issues. edward finegan is Professor of Linguistics and Law at the Uni- versity of Southern California. He has published articles in a variety of journals, and his previous books include Attitudes toward English Usage (1980), Sociolinguistic Perspectives on Register (co-edited with Douglas Biber, 1994), and Language: Its Structure and Use, 4th edn. -
Onigiri Fried Sandwiches Salads Pasta Plates Cakes
ONIGIRI BEEF 4 sesame / soy SALMON 4 11 AM - 10 PM DAILY togarashi PICKLED VEGETABLE 4 PASTA red shiso / daikon GNOCCHI 16 CHICKEN SALAD 4 sage / pork / sweet potato classic MENTAIKO CREME FRAICHE 14 udon / nori gama FRIED MISO MUSHROOM BOLOGNESE 14 cavatelli / piave POTATO KOROKKE 8 ginger yuzu KANI CREAM KOROKKE 8 crab / kamameshi PLATES OMURICE 15 EBI FURAI 8 demi glace / pickles shrimp / bang bang A U JAPANESE CURRY 15 NORI FRIES 5 T U summer squash / rice fermented chili M add chicken katsu / ebi furai / salmon 8 N 27 2 LOBSTER RISOTTO SANDWICHES 0 fennel / cucumber / radicchio 2 EGG SALAD 9 0 SMOKED WAGYU STEAK 30 cayenne seasonal veg / caramelized onion CHICKEN KATSU 11 tonkatsu / pickles CAKES TOMATO 9 thai basil / tofu BROOKLYN 10 cocoa / banana SALADS LONDON 10 earl grey / crepe GOMA-AE 12 sesame / kale MYKONOS 10 triple-layer cheesecake TIGER SALAD 12 endive / anchovy SONG SAA 10 add chicken katsu / ebi furai / salmon 8 chiffon / coconut / lime TUNA TATAKI 15 NEXT VACATION 12 ponzu / wasabi Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let your server know of any allergies or dietary restrictions. AMETORA YOUTH, CULTURE, & REBELLION BAR IVY STARTED IT 11 AM - 11 PM (SUN-THURS) Rieger’s Vodka / Lemongrass Mizu Sochu / Yuzu 11 AM - 12 AM (FRI & SAT) COCKTAILS $15 PER DC GUIDELINES, WE REQUIRE I’M FEELING VERY HIP BUT VERY BITTER THE PURCHASE OF AT LEAST ONE FOOD Don Ciccio Luna Amaro / Nikka Gin / Grapefruit ITEM PER TABLE A DASTARDLY PAST WON’T STOP -
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. -
Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd. -
Azabu Food Menu 1.20
OTSUMAMI STARTERS HOT EDAMAME 6 TORI KARA-AGE JIKASEI TARTAR 14 Fresh boiled edamame, sea salt Japanese style boneless fried chicken served with housemade tartar sauce KARI KARI BACON POTATO SALADA 7 House potato salad topped with crispy bacon TOMOROKOSHI TEMPURA CURRY SALT 8 Crispy corn tempura, curry salt SANSHU TOMATO TO OKRA PONZU JELLY 8 Colorful tomatoes and okra with ponzu jelly CHIKUWA ISOBE-AGE SWEET CHILI SAUCE 10 dressing Nori seasoned fish cake tempura bites, sweet chili sauce TORI TO INGEN GOMA-AE 8 String chicken and green beans LOBSTER TEMPURA BUBU ARARE 15 in sesame marinade with green grapes TO SPICY MAYO AE Slipper lobster tempura finished with spicy mayo and crispy bubu rice crackers EBI TO YASAI TEMPURA MORIAWASE SALADA SALADS 18 Shrimp and vegetable tempura, tempura dashi sauce AZABU HOUSE SALADA 11 Fresh greens and citrus topped with crunchy SALMON CHAN CHAN YAKI 23 vegetable chips, kelp dashi dressing Salmon on a bed of rich miso sauce with cabbage and shimeji mushrooms, served on sizzling plate SMOKED SALMON TO KALE SALADA 14 Smoked Salmon and Kale salad, wasabi dressing GINDARA SAIKYO YAKI OROSHI PONZU 26 Miso black cod, grated radish and ponzu ROKU-SHU ORGANIC YASAI SEIRO MUSHI, 15 SANSHU DIP SAKURA PORK TONKATSU SURI-GOMA 21 Bamboo steamed organic vegetables, TONKATSU SAUCE moromi miso, yuzu kosho mayo, sesame sauc Sakura Pork cutlet, tonkatsu sauce & grated sesame COLD REISEI YASAI NO TAKI AWASE 11 Seasonal vegetables cooked in dashi, served chilled HAMACHI JALAPENO AZABU STYLE 15 Daikon and cucumber wrapped with -
20180910 Matcha ENG.Pdf
Matcha served with wagashi Sencha served with wagashi Whole tea leaves ground into fine, ceremonial grade Choose from three excellent local teas curated by powder and whipped into a foamy broth using a our expert staff. Select one Kagoshima wagashi to method unchanged for over 400 years. Choose one accompany your tea for a refreshing break. Kagoshima wagashi to accompany your drink for the perfect pairing of bitter and sweet. ¥1,000 ¥850 Please choose your tea and wagashi from the following pages. All prices include tax. Please choose your sencha from the options below. Chiran-cha Tea from fields surrounding the samurai town of Chiran. Slightly sweet with a clean finish. Onejime-cha Onejime produces the earliest first flush tea in Kagoshima. Sharp, clean flavour followed by a gently lingering bitterness. Kirishima Organic Matcha The finest organically cultivated local matcha from the mountains of Kirishima. Full natural flavour with a slightly astringent edge. Oku Kirishima-cha Tea from the foothills of the Kirishima mountain range. Balanced flavour with refined umami and an astringent edge. Please choose your wagashi from the options below. Seasonal Namagashi（+¥200） Akumaki Sweets for the tea ceremony inspired by each season. Glutinous rice served with sweet toasted soybean Ideal with a refreshing cup of matcha. flour. This famous snack was taken into battle by tough Allergy information: contains yam Satsuma samurai. Allergy information: contains soy Karukan Hiryu-zu Local yams combined with refined rice flour and white Sweet bean paste, egg yolk, ginkgo nuts, and shiitake sugar to create a moist steamed cake. Created 160 mushrooms are combined in this baked treat that has years ago under the orders of Lord Shimadzu Nariakira. -
Maki Sushi ASHI N S MI Peppers
Tombo Ice Creams Matcha & Hojicha Pick from Matcha or Hojicha (roasted, low caffeine tea). Choose from Matcha green tea, Hojicha roasted tea or half & half Oat & Coconut milk available +0.40 Matcha Shot 3.00 Soft Serve Ice Cream 4.85 Matcha Tea 3.00 Served in a waffle cone or cup. Hot or Iced Tokio Sundae 6.60 Latte (sweet or unsweet matcha or hojicha) 3.95 Soft serve, mini mochi (shiratama), monaka wafer, azuki red bean, Hot or Iced matcha brownie & granola and Kuromitsu black sugar syrup. Flat White 3.95 London Sundae 6.60 Vanilla or Salted Caramel Latte 4.15 Japanese Café Soft serve, miso caramel brownie, oreo cookie, choco stick, granola Hot or Iced SOUTH KENSINGTON & chocolate sauce. Frappé 4.95 Milkshake 5.80 Matcha Mango Juice 4.40 Matcha only とんぼ With whipped cream, oreo cookie and choco sauce. TOPPINGS FOR ICE CREAM Crushed Oreo 1.00 Flake 1.00 Miso Brownie Bites 0.80 Matcha Brownie Bites 0.80 Beer, Saké Mochi 1.00 & Soft Drinks Chocolate sauce 0.20 Green Tea Black sugar sauce 0.20 Asahi Lager 300ml Bottle 4.60 Award winning Tombo Teas straight from Shizuoka Japan. ALL 3.40 / CUP 500ml Bottle 6.95 Zen Sencha Organic tea Prosecco 200ml Bottle 8.95 Energizing classic deep steamed green tea Umeshu Plum Wine 100ml Glass 7.40 Cakes & Dessert Bonsai Genmaicha Organic tea Cold Saké (Taruzake Junmai) 100ml Glass 5.60 Nutty taste with matcha – best seller 300ml Bottle 15.70 Purple Potato & Matcha Roll 4.85 Sakura Kukicha Organic tea Hot Saké (Taruzake Junmai) 180ml Carafe 9.60 Green tea with a hint of cherry blossom Marble Cheesecake 4.85 House White Wine 175ml Glass 6.60 Yuzu Kukicha Organic tea 750ml Bottle 24.50 Vegan Matcha Cheesecake 4.95 Green tea with a hint of citrus House Red Wine 175ml Glass 6.60 Matcha Brownie GF 3.60 Haiku Hojicha Organic tea. -
Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report. -
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 -------------------------------------------------------------------------------------------------------------------------