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Net Super

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Net Super - Online Shopping




quote from Japan Times
ONLINE SUPERMARKETS
'Net super' trend food for thought

By HIROKO NAKATA

Despite the economy's prolonged doldrums and the dim outlook for conventional stores, the online supermarket business is a rare bright spot in retailing, experts said.

Following are questions and answers about the trend:

What do Internet supermarkets offer?
The services offered by online supermarkets in Japan are basically the same as those offered in Europe and the United States. Consumers place orders for food, drinks and other daily necessities on websites, and the supermarket chains deliver them to the home.

The stores' major customers are housewives in their 30s and 40s, which similar to the shopping demographic for regular supermarkets.

But online supermarkets are gaining increasing attention in part because senior citizens find it difficult to go to the supermarkets in their communities because of limited mobility.

It is estimated there are some 6 million seniors nationwide who have difficulty purchasing daily goods, according to a trade ministry report in May. Many people live in huge housing complexes built around the 1960s, when the economy was booming. Others live in remote areas in the mountains. Since young people tend to move out of these communities, so, apparently, do retail outlets.

"Online supermarkets have been growing rapidly due to the widening area for services and an increasing number of customers," said a survey released in February by marketing and consulting firm Fuji Keizai Co.

Patronage is expected to increase because some supermarkets now accept orders via fax or telephone for seniors not conversant in the use of online services.

Fuji Keizai expects the scale of the online market to expand to ¥90 billion in 2012, from an estimated ¥78.1 billion in 2011 and ¥56.9 billion in 2010.


How have Internet supermarkets evolved?
The latest trend may be exemplified by Radish Lawson, which debuted Oct. 11, combining the convenience store giant Lawson with the Radish Boya grocery delivery system.

The new service offers fresh vegetables provided by Radish Boya, which has built a reputation for offering organic vegetables and other additive-free foods.

Radish Boya has contracts with more than 2,000 farmers so that consumers can trace each item to allay any concerns they may have about the vegetables.

"Unlike many other online supermarkets that pick up products from their outlets, Radish Lawson harvests vegetables soon after receiving the orders," said Lawson spokesman Yuki Takemoto. Food can be delivered as early as three days after an order is received, he added.

Radish Lawson had 16,000 online members as of Oct. 17, Takemoto said.

The company expects sales to reach ¥10 billion in three years and ¥50 billion in five years, he said.

The online trend has been picked up by all the major supermarket chains. Ito-Yokado, Aeon, Seiyu, Daiei and Summit each have websites for food orders, while others, including Maruetsu, Tokyu and Kinokuniya, maintain online shops on Internet shopping mall operator Rakuten.

Customers usually pay ¥100 to ¥500 for each delivery, but much less or even zero for bulk purchases.

Customers can also place online orders with grocery delivery firms, including Oisix, Radish Boya and Pal System, which is run by the Japanese Consumers' Co-operative Union.

Although the delivery firms themselves are not supermarkets, they attract customers because many have strict standards of food safety. Delivery costs vary, with some charging ¥200 to ¥400 each time and others requiring an initial membership fee of around ¥5,000 and annual membership fee of around ¥1,000.

How are orders placed?
First one must determine if the supermarket of choice has a nearby outlet to handle online orders.
Usually, shoppers must register on the online supermarket's website.

Then it's merely a case of placing the order and designating the delivery time. Many grocery deliveries are on a weekly or bimonthly basis, and the timing may be less flexible.

Customers need to be careful because many supermarkets require payment even if an order is canceled. When an order is delivered, generally someone must be present to receive it. Some services require orders be placed no later than least three hours or half a day before the scheduled delivery time.


How do the services stay competitive?
Some lure customers by boasting their advantages and unique services. Ito-Yokado touts its huge lineup and network; it has about 30,000 items available and outlets that can take online orders nationwide.

Summit leaves deliveries at the buyer's doorstep if the customer isn't home. Its waterproof packages may be locked, and if cold items are involved, insulation is provided.

Daiei via its website offers customers appetizers and platter-style dishes for Christmas and other special occasions.


How did retailers expand online shopping?

"The impact Ito-Yokado had on the market's expansion was quite big," said Shigeru Yoshino, assistant manager in charge of food under Fuji Keizai's survey on internet supermarkets.

Until the major supermarket chain succeeded and logged profits in recent years, the domestic online retailing business was slumping. Other supermarkets started online services in the early 2000s, but they had trouble turning a profit due to delivery costs, Yoshino said.

Ito-Yokado found that once it had established repeat customers for fresh vegetables and prepared foods, all of which came with detailed product information, customers would increase and profits would follow, he said.

According to the survey by Fuji Keizai, other retailers followed suit and the overall online supermarket business grew by more than 35 percent in 2010.

source : www.japantimes.co.jp. October 2011



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Related words

***** WASHOKU : General Information

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Deco Nakajima

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Deco Nakajima 中島デコ Nakajima Deko





Eco Farm Stay

Brown's Field gives you the chance to do just that. Tucked away in Chiba Prefecture's Boso Peninsula, Brown's Field consists of a traditional Japanese farmhouse, the Rice Terrace café (open at weekends), a yurt, a couple of rice fields and lots of ducks, goats and cats.

The farm was founded in 1999 by essayist and Macrobiotic cooking teacher Deco Nakajima and her husband, writer/photographer Everett Kennedy Brown.

source : www.insidejapantours.com






More of her books on natural cooking :
source : www.amazon.co.jp

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quote
American photojournalist combines traditional with modern in daily life
Everett Brown's lifestyle is a reflection of his philosophy on life.

The American photojournalist, who has lived in Japan for 24 years, says that the Japanese people should re-create their traditions by fusing classical ideas with modern technologies or ideas to lead happy, comfortable lives.

"So many Japanese people are thinking just about the future, the future, the future. . . . I really feel that so much of the richness and the beauty and the strength of Japan is in the cultural heritage," said Brown.

The American photojournalist, who has lived in Japan for 24 years, says that the Japanese people should re-create their traditions by fusing classical ideas with modern technologies or ideas to lead happy, comfortable lives.

"So many Japanese people are thinking just about the future, the future, the future. . . . I really feel that so much of the richness and the beauty and the strength of Japan is in the cultural heritage," said Brown.

Incorporating modern elements into traditional ideas is the central theme of both his profession and his daily life.

Aside from his job as a photographer, he owns a farm called Brown's Field in Isumi, southeastern Chiba Prefecture, that comprises rice paddies, woods, a cafe serving food made from local organically grown products, a guest house converted from a Meiji-era barn and hand-crafted tree-houses. This year, he bought a large farmhouse and renovated it into a country inn named Jiji no Ie.

Brown, 53, of slight build and with long platinum hair, has for the past 10 years served as chief photographer at the Japan branch of the German-based European Pressphoto Agency. He plans to leave the company in November, however, to pursue personal projects.

"It's time for new challenges. It's time to focus on articulating stories that I feel I need to tell. My lifework is to explore and articulate the historical memories hidden in the Japanese landscape," he said.

While he has taken mostly news photos for EPA, his personal work is taking collodion (wet plate) photographs of people and landscapes using an antique camera that "dates from end of the Edo Period." Such a classical technology, he says, creates a "timeless" aspect to the photos he takes.

He bought the farmhouse partly because he and his wife wanted to create an "eco-village."

"When my wife and I first had a look at the house, it was like a calling — that we need to buy this house and make it into a country inn where people can enjoy the best of farm living," he said.

After purchasing the property, they found out that the farmhouse had previously served as a gathering place for villagers during the annual harvest festival.

"It was the role of this house to provide food and sake for the villagers," Brown said.

In recent years the festival was stopped due to lack of young people to carry the portable mikoshi (shrine). It is Brown's dream to eventually restore the village festival.

The inn and the Brown's Field farm now offer workshops and farming internships to let people experience sustainable, organic living based on traditional wisdom.
Brown's wife, Deco Nakajima,
a best-selling natural foods cookbook writer, specializes in a type of diet with a variety of fermented foods and home-grown products, such as genmai (unpolished rice), beans and vegetables. She offers cooking classes at Jiji no Ie.

Most of the rice and vegetables served at the inn are grown at Brown's Field.

"Growing rice is especially important in order to understand Japan," he said, "because until the Meiji Era, 90 percent of Japanese people were living agrarian lifestyles and much of the culture is based on agrarian sensibility.

"In order to more fully understand Japan, I felt that I needed to be able to grow my own rice, make my own miso, to more deeply experience the changes in the seasons. Farming is a way for me to understand the Japanese sensitivity toward nature and to become aware of the subtle changes in the seasons," he said, adding that he finds it very interesting how the seasons "are very subtly overlapped" in Japan.

"In the middle of winter, you have the plum blossoms. You are already getting a hint of spring. This is where Japanese aesthetics were born — in this overlapping of the seasons," he said.

Brown uses the term "shibu-modern" to explain the theme in his lifestyle and his design for his country inn.

"Shibu-modern is a way of integrating traditional aspects of living with modern technology and design to provide a deeply rich Japanese aesthetic experience. Shibui means traditional, rustic atmosphere. Shibu-modern is not just old and rustic, but it the aesthetic merging with modern design elements," said Brown.

Several examples of shibu-modern can be seen at Jiji no Ie. One example is the suikinkutsu — an underground ceramic urn in the inn's Japanese garden that makes a beautiful sound when water drips into it.

Brown said he wanted to re-create the aesthetic of an Edo Period tea house garden. He asked Yosuke Yamaguchi, an award-winning gardener from Nagasaki, to design the garden, to build the suikinkutsu as an aesthetic feature in the inn's garden.

Suikinkutsu became nearly forgotten after the Edo Period as their chambers got clogged with fallen leaves. "By using modern hydraulic technology, we can now flush the leaves clear," he explained.

Brown and his wife moved to Isumi from Tokyo's Setagaya Ward in 1999 with their five children, because they wanted enough space for their children to play and to grow up in a healthy environment.

"A friend said a house was available in Chiba. When we saw it, we just fell in love with it," he said, adding that originally, they weren't thinking of opening an inn at all.

However, they started having friends come over for tea, and then stay overnight, so they thought, "Why not create a cafe and inn where more people can enjoy this great traditional farm lifestyle?"

Brown said that in France and Italy, there are traditional farmhouses where people can stay and experience rural life, and he felt there was "a need for such inns in Japan, too," he said.

Brown was born in Washington, D.C., to parents of Welsh and Scottish descent. His father was a well-read Presbyterian minister. The family moved to North Carolina when Brown was 3, and then to Missouri.

Brown started taking photographs at age 11. Having met and being inspired by the famed photographer William Eugene Smith, who is known for his photographs from the early 1970s depicting victims of Minamata disease in Japan, he decided to become a photojournalist when he was 13. He started taking photographs professionally the following year, starting out with wedding photos and portraits, and then taking on photographic work for publishing companies.

While studying anthropology at a U.S. university, Brown went to study Buddhism in India as part of his course work for half a year, and traveled to 50 countries while still in his 20s.

He said India was where he initially encountered Japanese aesthetic sensibility. He went to a Zen temple in northern India's Bodh Gaya — a place where Buddha is said to have obtained enlightenment — and sat zazen on New Year's Day.

"By sitting, I found that I was able to see the world with much clearer eyes, and things had more detail, everything had more of an aesthetic quality. I felt that this sensitivity was very, very useful for my photography," he said, adding that he decided to go to Japan after he graduated from university — also because he was studying oriental medicine and wanted to study acupuncture in Japan.

Brown says his family had old ties with Japan. Eliphalet Brown (1816-1886) — his distant ancestor — came to Japan as a photographer for Commodore Matthew Perry of the U.S. Navy, when Perry came to open Japan on a black-hulled frigate in 1853.

Brown's father and uncle also traveled to Japan while serving in the U.S. Navy. "My house and my grandmother's house were full of Japanese pottery, lacquerware and carvings," Brown said.

"Life is just a continuous, unfolding journey," Brown said with a serene smile.

"There's always this feeling of achieving completeness, and then the journey begins again, and there are other areas of myself to explore. In terms of photography, in the past few years, my personal vision has come together in the collodion photographic process. It's taken a long time to integrate all the different experiences in my life into a distinct style and philosophy."


For information on Brown's Field and Jiji no Ie :

www.brownsfield-jp.com and
jijinoie.com.



source : Japan Times, August 2012



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Related words

***** . WKD : Main Index .


. WASHOKU - GENERAL INFORMATION .

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Wasara dishes

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Wasara dishes






ワインカップ wine cup
コーヒーカップ coffee cup
角皿・丸皿 plates and many more


The organic forms that can be accepted comfortably and the texture that gives a handcrafted feel are functional beauty rooted in the Japanese custom of holding dishes as we eat

source : www.wasara.jp



wasara
is a japanese company making disposable dishes from paper. these paper dishes are made from reed pulp and sugar cane waste making them a more eco-friendly option than standard paper plates.
separating themselves further from the average disposable dishes, wasara dishes boast a unique simplicity that is thoroughly japanese. the elegant shapes are subtle and specifically designed for holding in your hands, for events like cocktail parties.
source : www.designboom.com



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Things found on the way



'siwa' paper products by naoto fukasawa for onao

source : www.designboom.com


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Related words

***** - Tableware -

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Eel catch problems

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Eel catch problems

Prices soar as eel catch continues downtrend


Prices for young eel have surged to their highest amid a string of extremely poor catches, and the government is looking for countermeasures, it was learned Monday.

Fishermen mainly go after wild glass eel caught at the headwaters of rivers so they can produce farm-raised eel to satisfy high summer demand for "unagi."

This is because the complete cycle for artificially breeding eel fry from eggs has not entered practical use yet. But catches for glass have plunged over 95 percent since peaking in 1963.

The eel-fishing season has suffered an unprecedented third consecutive year of bad hauls. The 2009 haul for glass eel was believed to be 24.7 tons, but that plunged to 9.2 tons in 2010 and 9.5 tons in 2011, according to the Fisheries Agency.

The catch so far this year has fallen to less than half of what it was in the previous year for the same time period, and this trend appears prevalent in almost all of the major fishing grounds in western Japan, agency and industry sources said.

Transaction prices for freshwater glass eel have tripled from last year's nationwide average of about ¥850,000 per kg, to ¥2 million to ¥2.5 million this year — about 10 times the ¥250,000 quoted in 2004.

Fisheries experts have voiced concern about the lack of regulations against overfishing. But agency officials said it is difficult to take effective measures because they do not know what is behind the drop in catches.

Ninety-nine percent of the unagi sold are farm-raised. Experts have attributed the drastic decline of the wild Japanese eel catch, for both glass and mature eel, in recent years to overfishing as well as dam construction and other environmental damage to rivers.

source : Japan Times, February 2012



. WKD : Eel (unagi 鰻) .


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Related words

***** WASHOKU : General Information

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Mindful Eating

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Mindful eating

This buzzword is suddenly sprouting in the Japanese media.




quote
Mindful Eating as Food for Thought
TRY this:
place a forkful of food in your mouth. It doesn’t matter what the food is, but make it something you love — let’s say it’s that first nibble from three hot, fragrant, perfectly cooked ravioli.

Now comes the hard part. Put the fork down. This could be a lot more challenging than you imagine, because that first bite was very good and another immediately beckons. You’re hungry.

Today’s experiment in eating, however, involves becoming aware of that reflexive urge to plow through your meal like Cookie Monster on a shortbread bender. Resist it. Leave the fork on the table. Chew slowly. Stop talking. Tune in to the texture of the pasta, the flavor of the cheese, the bright color of the sauce in the bowl, the aroma of the rising steam.

Continue this way throughout the course of a meal, and you’ll experience the third-eye-opening pleasures and frustrations of a practice known as mindful eating.

Eat more HERE
source : www.nytimes.com


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Mindfulness teachings from
Thich Nhat Hanh and Dr. Lilian Cheung


マインドフル イーティング
mindful eating(意識して食べる, 賢く食べる)
mindless eating(無意識に食べる)

- more reference -


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HAIKU and SENRYU




source : www.meditation-tips.org



mindful eating -
the Zen cook gets
an extra bite


. Gabi Greve .



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contribution from Larry
Circumstances arose one day which delayed preparation of the dinner of a Soto Zen master, Fugai [I don't know if this is Fuugai Ekun (ca. 1568-1654?) or Fuugai Hoonko (1779-1847)], and his followers. In haste the cook went to the garden with his curved knife and cut off the tops of green vegetables, chopping them together, and made soup, unaware that in his haste he had included a part of a snake in the vegetables.

The followers of Fugai thought they had never tasted such good soup. But when the master himself found the snakes head in his bowl, he summoned the cook.
"What is this?" he demanded, holding up the head of the snake.

"Oh, thank you master," replied the cook, taking the morsel and eating it quickly.

--from Zen Flesh, Zen Bones:
A Collection of Zen and Pre-Zen Writings,
compiled by Paul Reps

source : Zen Koans Database



'mindful eating' (headnote)

"Don't chew with your mouth open!"
"Don't talk with your mouth full!"
--Buddha's mom too, I bet!


or maybe she said,

"Don't chew with your mouth full!"
"Don't talk with your mouth open!"




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Related words

. Vegetarian Temple Food
(shoojin ryoori 精進料理) .


. Tenzo 典座 the Zen Cook .


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Oishi hanashi Okayama

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Oishii hanashi Okayama
おいしいおはなし 岡山


An event from February to March 13, 2012

本に出てくる食べものって、とびきりおいしそう!

Local coffeshops and restaurants have prepared special food, each one with respect to a children's book where the dish is mentioned.

There are 12 restaurants participating, so mothers with children can walk their way through picture books.

Take a look at the cafes and books and the dishes here

source : www.city.okayama.jp/bungaku






Okayama Bungaku Festival


おかやま文学フェスティバル2012
おいしいおはなし~本の世界の素敵なひと皿~



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HAIKU and SENRYU


はらぺこあおむし




a hungry worm
finds a sweet bite -
Okayama spring





Animal Tales, issued 10 January 2006, was the first set of commemorative stamps issued by the Royal Mail in Great Britain in 2006.


quote
The Very Hungry Caterpillar
is a children's picture book designed, illustrated and written by Eric Carle, first published by the World Publishing Company in 1969, later published by Penguin Putnam.

The book follows a caterpillar as it eats its way through a wide variety of foodstuffs before pupating and emerging as a butterfly. The winner of many children's literature awards and a major graphic design award, it has sold 30 million copies worldwide.

It features distinctive collage illustrations (Carle's third book, and a new style at the time), 'eaten' holes in the pages and simple text with educational themes – counting, the days of the week, foods, and a butterfly's life stages. There have been a large number of related books and other products, including educational tools, created in connection to the book.

Whilst the caterpillar's diet is fictional, rather than scientifically accurate, The Very Hungry Caterpillar introduces concepts of Lepidoptera life stages where transformations take place including the ultimate metamorphosis from 'hungry caterpillar' to 'beautiful butterfly', and the book has been endorsed by the Royal Entomological Society.
It has been described as "one of the greatest childhood classics of all time."

Synopsis
The book starts with an egg on a leaf, in the light of the moon.
The sun comes up and a tiny caterpillar emerges and looks for food.
On consecutive days, the caterpillar eats through a single red apple, two (green) pears, three (purple) plums, four strawberries, and five oranges, which takes us from Monday to Friday.
Saturday: the caterpillar eats its way through many different foods: chocolate cake, ice-cream, a pickle, Swiss cheese, salami, a lollipop, cherry pie, a sausage, a cupcake, and a slice of watermelon. The caterpillar gets stomach ache as a result of eating all this food.
Sunday: the caterpillar eats through a single leaf, which makes the caterpillar feel better.
The now big caterpillar forms a cocoon (since the titular character is not a moth larva, this is poetic license).
On the final pages the caterpillar is now a 'beautiful' butterfly.
© More in the WIKIPEDIA !



Die kleine Raupe Nimmersatt

ist ein Bilderbuch des US-Kinderbuchautors und -Illustrators Eric Carle, das im Jahr 1969 erschien.
© More in the German WIKIPEDIA !


Die kleine Raupe Nimmersatt
frisst sich seit nunmehr 40 Jahren durch die Kinderzimmer dieser Welt. Ihr Schöpfer Eric Carle liest den Kinderbuch-Klassiker vor.
"Und satt war sie noch immer nicht..."
LISTEN here
source : www.youtube.com



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Related words

***** WASHOKU - OKAYAMA



. Green Caterpillar, aomushi 青虫 .
leaf-eating caterpiller, namushi 菜虫
picking leaf-caterpillars 菜虫取る

kigo for all autumn


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Takana mustard greens

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Mustard greens, Senfkraut (takana)

***** Location: Japan
***** Season: Summer
***** Category: Plant


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Explanation

takana 高菜 mustard greens, Senfkraut
Leaf mustard, Indian mustard, Rai, Brown mustard, wild mustard
Brassica juncea var. integlifolia




quote
Young tender leaves of mustard greens are used in salads or mixed with other salad greens. Older leaves with stems may be eaten fresh, canned or frozen, for potherbs, and to a limited extent in salads. Mustard greens are often cooked with ham or salt pork, and may be used in soups and stews. Although widely and extensively grown as a vegetable, it is being grown more for its seeds which yield an essential oil and condiment. Easier to grow than Black Mustard (B. nigra), it has nearly replaced it in brown mustard preparations since 1945.

Mustard Oil is one of the major edible oils in India, the fixed oil content of rai varying between 28.6% and 45.7%. Oil is also used for hair oil, lubricants and, in Russia, as a substitute for olive oil. Adding 1.1–2.2% mustard oil to fresh apple cider retards fermentation.
Seed residue is used as cattle feed and in fertilizers.

Folk Medicine
Reported to be anodyne, apertif, diuretic, emetic, rubefacient, and stimulant, Indian Mustard is a folk remedy for arthritis, footache, lumbago, and rheumatism (Duke and Wain 1981).
Seed used for tumors in China.
Root used as a galactagogue in Africa. Sun-dried leaf and flower are smoked in Tanganyika to "get in touch with the spirits."
Ingestion may impart a body odor repellent to mosquitoes (Burkill, 1966). Believed to be aperient and tonic, the volatile oil is used as a counterirritant and stimulant.
In Java the plant is used as an antisyphilitic emmenagogue. Leaves applied to the forehead are said to relieve headache (Burkill, 1966).
In Korea, the seeds are used for abscesses, colds, lumbago, rheumatism, and stomach disorders. Chinese eat the leaves in soups for bladder, inflammation or hemorrhage. Mustard oil is used for skin eruptions and ulcers (Perry, 1980).
source : www.hort.purdue.edu

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Kagawa

. hyakka 万葉(ひゃっか)"onethousand leaves".

This is a special green leaf vegetable of Kagawa prefecture,the naming is of Western Sanuki. It is quite bitter and needs to be soaked in water over night to get rid of the bitterness (akunuku). It can then be prepared like hakusai or komatsuna leaves.
In Takamatsu, it is called "manba". takana, oona 高菜 (大からし菜)
ひゃっかのドレッシングあえ hyakka no doresshingu ae
dressing with mustard green


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Fukuoka



. takana raisu 高菜ライス fried rice with takana .


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Mie

. nuberizushi, nuberi sushi めばり寿司
sushi with takana leafy vegetable .

a form of takanazushi. 高菜 takana leaves are marinated in nibaizu or sanbaizu vinegar and then the warm leaf wrapped around sushi rice.

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Nara

. meharizushi, mehari sushi めはり寿司
rice wrapped in leaves .


... toobazushi, tooba sushi とう菜寿司
From the Back Yoshino area 奥吉野, made from wild takana, 高菜, (mana マナ, harumana 春真菜) wrapped around hot cooked rice. It is the first harbinger of spring in Yoshino. Woodworkers and forest workers used it as a bento lunch paket.
The names comes from a wordplay, with "opeinig your eyes wide when seeing this huge lunch paket" "me o miharu hodo okii".
Also eaten in Mie and Wakayama prefecture.

. takanazushi, takana sushi 高菜ずし sushi from takana leaves .
Wakayama


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Worldwide use

Punjab, India

kigo for winter

female fingers
washing mustard greens
in hot water


Charan Gill

. INDIA SAIJIKI ..... (WKD - INDIA) .




quote
Beautiful mustard green (“Sarson”) fields
adorn the Indian state of Punjab (my homeland!). During the Sarson season, Punjabis will eat a puree of mustard greens and spinach literally every day for lunch.
These greens have a deliciously addictive bitter taste that is insanely good for you.
This particular recipe is inspired by my love of Chinese stir-fried greens with garlic :
• Sauteed mustard greens in garlic, spiced with fennel, cumin and coriander seeds
source : kasaindian.com


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Things found on the way



In parts of Northern Russia they are planted in summer to fight the weeds in the fields.

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HAIKU and SENRYU


亡き父の耳たぶ揺るる高菜畑 
naki chichi no mimitabu yururu takanabata

the earlobe
of my dead father shakes -
field of mustard greens


Ikegami 池上樵人

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火山灰洗ひ流して高菜漬く
kazanbai arai-nagashite takana tsuku

I wash off
all the volcanic ash -
pickling mustard leaves


Yoshino Michiko 吉野みち子



Takanazuke 高菜漬 pickled mustard greens are a well-liked side-dish in Western Japan.
Many housewifes still do their own mix.


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Related words




***** . Nanohana 菜の花 rape seed flowers
Sometimes called mustard flowers.
Rapeseed (Brassica napus)

***** . Mustard plant (karashina 芥菜).
and more about MUSTARD !


. VEGETABLE SAIJIKI .

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Tohoku Food


- Tokyo News -

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quote
Helping Tokyo menus to get found in translation

One of the longtime complaints of English-speaking foreigners visiting restaurants in Japan is that few of them offer menus in English. Well, the Tokyo Metropolitan Government is doing what it can to help eateries translate their menus into English and other languages, to help them become more hospitable to expats and tourists.



A website run by the metropolitan government's tourism division, named Restaurants with Multilingual Menus (www.menu-tokyo.jp/menu), lists 263 restaurants with menus in English, Korean, traditional and simplified Chinese, German and French. While this is far from comprehensive, you can search for eateries by area (such as Ginza, Tsukiji and Roppongi), type of cuisine (like sushi, noodles, eel and monja pan-fried snacks) and by language.

Takashi Kitajima, director of the tourism division at the metro government, says his office started offering translation assistance to restaurants in the capital in 2002, starting from such basics as how to explain the difference between nigiri (hand-formed sushi) and makimono (rolled sushi).

"We want to make the dining experience in Tokyo more enjoyable for foreigners," says Kitajima. "The truth is, not many restaurants in Tokyo have menus in languages other than Japanese, and not many restaurants welcome foreign visitors. It's not that they don't want business from foreigners. They just don't know what to do."

Thus the metro government has held numerous workshops around Tokyo over the years, through which thousands of establishments have received computer-based tutorials on how to create multilingual menus, Kitajima says.

Hidenori Kiba, owner of Erika, a German restaurant in Ikebukuro, who attended one of the workshops this month, says he found the program very helpful. While his restaurant has a Polish employee who speaks English and German, he hopes that the restaurant's now-fully-multilingual menu will also make it easier for Chinese and Korean customers to stop by.

On the other hand, three other Japanese-cuisine restaurants contacted by The Japan Times this week were surprisingly reluctant to share their views, saying bluntly that they were either busy serving customers or that whomever in charge was not available.

Kitajima acknowledges that more work needs to be done for foreigners to feel comfortable visiting restaurants in Tokyo, saying that the key is to "nurture a welcoming attitude."

He adds that he hopes to expand the program, noting that the somewhat shabby current website will soon be merged with another tourism-information portal run by the Tokyo Convention & Visitors Bureau, and will go through a major revamp around June. Hopefully by then the metro government can increase the number of restaurants, fix the site's many dead links and make it more visible through searches. But as our quick phone calls to the eateries suggest, what's missing in the menus of many restaurants in Tokyo is probably not just foreign languages, but an all-embracing marketing mentality and a true sense of hospitality.

TOMOKO OTAKE
source : Japan Times




2011 Tokyo Ramen Show
“B-rank gourmet.”
source : Tokyo Metropolitan Gevernment


Justin ist auf seiner ersten Besichtigungsreise in Tokio. Andrew führt ihn auf der Tokyo Ramen Show 2011 (Komazawa-Park) herum.
„B-Klasse-Delikatessen“ (jap: B-Klasse-Gourmet)
source : Tokyo Metropolitan Gevernment - Deutsch


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. B Grade Gourmet .

. Dishes from Tokyo 東京 .


. WASHOKU - GENERAL INFORMATION .

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UNESCO nomination WASHOKU

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UNESCO nomination

Cuisine targeted for UNESCO list

An ad hoc committee set up by the Cultural Affairs Council endorsed a plan Monday to get Japanese food culture listed on UNESCO's intangible cultural heritage list.

The government will present its formal nomination to the U.N. Educational, Scientific and Culture Organization by the end of March so a decision on the listing can be made as early as autumn 2013.

UNESCO has put 20 Japanese cultural traditions ranging from the performing arts of kabuki and noh to festivals and traditional crafts on the list so far.

The Agriculture, Forestry and Fisheries Ministry, which is backing the nomination, said the traditional Japanese meal is a customary social practice expressing respect for nature and serves to strengthen the bonds between family members and the community.
source : Japan Times, February 2012






Panel pushes for UNESCO recognition of Japanese food

Panel screens plan to seek UNESCO recognition for Japanese food

VOX POPULI:
Japanese food deserves UNESCO cultural heritage recognition

Japanese cuisine should be registered as the intangible cultural heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization).



quote
Friday, February 17, 2012
Japan to propose food as UNESCO heritage
Japan's cultural affairs agency plans to propose adding its traditional cuisine and food culture to the UNESCO-designated intangible cultural heritage list next month.

The Agency for Cultural Affairs says Japanese cuisine expresses the respect of the country's people for nature and its close relationship with New Year's festivities, rice transplanting and other traditional annual events.
The agency also says Japanese food is closely linked to traditional crafts such as dishware.
Japan's proposal is expected to be examined by a UNESCO committee in November.
UNESCO's intangible cultural heritage system was set up 9 years ago to protect traditional performing arts, craftsmanship, festivals and others.

The UN cultural body's list of such heritages includes 20 Japanese events and performing arts including Noh, Kabuki and the Gion Festival in Kyoto.
French, Italian and two other culinary cultures are also on the list.
source : www3.nhk.or.jp/daily

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Thursday, March 22, 2012


'Washoku' served up as heritage

As the world acquires a taste for sushi and other Japanese treats, the government is hoping that its application to have "washoku" placed on UNESCO's World Heritage list will prove irresistible.

Japanese cuisine, or washoku — characterized by its use of fresh, seasonal ingredients and attractive presentation — is gaining adherents across the globe who are drawn to its taste, appearance and healthy qualities.

The government is now aiming to get "Washoku: Traditional Dietary Cultures of the Japanese" put on the list of UNESCO intangible cultural heritage assets.

It will file a formal nomination with the U.N. Educational, Scientific and Cultural Organization by the end of March but will have to wait until November 2013 at the earliest before UNESCO issues its judgement.

In the government's definition, washoku is a customary social practice expressing "respect for nature" and serving to strengthen the bonds of family and community. The nomination will highlight three features of washoku — various fresh ingredients, balanced nutrition and seasonal aesthetic presentation.

"Japanese cuisine is becoming global food," said star chef Yoshihiro Murata, one of the first people to call on the public sector to help get washoku status as an intangible cultural heritage.



"Chefs from high-ranked restaurants across the world are enthusiastic about learning how to cook Japanese food and also learning about the tableware and culture," Murata said.

The 60-year-old president of Kikunoi, whose flagship restaurant in Kyoto was awarded three stars in the 2012 Michelin Guide, said UNESCO recognition of Japanese food would help Japanese people recognize the splendor of their culture as a whole and encourage more people to work in the traditional food industry.

"Sometimes culture blends in so naturally with our lives that we don't appreciate its value," he said. "As a chef, I started out with Japanese food. If washoku gets UNESCO heritage status, it will motivate Japanese chefs across the globe — and also enhance the quality of chefs in this country."

The Japanese Culinary Academy, of which Murata is chairman, initially proposed nominating washoku to the Kyoto Prefectural Government last summer. It soon became a national project led by the Agriculture, Forestry and Fisheries Ministry.

In the initiative, the ministry is stressing washoku as a factor behind the nation's low obesity rate and longevity. Japan's obesity rate stands at 3.9 percent, which compares favorably with rates of more than 20 percent for the United States and other Western countries, while the average life expectancy for Japanese men and women comes to 83, the highest in the world, according to data by the Organization for Economic Cooperation and Development.

The ministry attributes the healthfulness of Japanese cuisine to minimal use of animal oil and fat as well as the nutritional balance provided by rice in combination with different fermented foods, such as miso and soy sauce.

"All cuisines, except for Japanese food, are based on oils and fats. Japanese cuisine is built on 'umami,' " said Murata, referring to the savory fifth basic taste along with bitter, salty, sweet and sour.

He said basic Japanese stock, called "dashi," which brings out umami flavor, contains zero calories. This makes it possible to serve a course of dishes with 65 food items totaling 1,000 kilocalories. By contrast, one plate of spaghetti carbonara packs 1,200 kilocalories.

Promoting the culture of Japanese food via UNESCO will help "contribute to worldwide health," Murata said.

UNESCO adopted the Convention for the Safeguarding of Intangible Cultural Heritage in 2003 to safeguard and raise awareness of culture at local and international levels.

The number of Japanese cultural traditions on the UNESCO heritage list totals 20, including kabuki and noh. So far, only four types of food culture — French, Mexican, Mediterranean and Turkish — have been registered on the UNESCO list.

Makoto Osawa, director of policy planning of the agriculture ministry, said, "Japan, thanks to its shifting seasons, has a rich variety of food ingredients, while cooking methods vary depending on local conditions."

As an example of the diversity found in Japanese cuisine, the ministry cites "nabe" pot cooking from the Tohoku region, which developed out of the cold winters and active fishery industry.

"Japan has been concerned to raise awareness of protecting food culture," Osawa said. "This can be seen in the establishment in 2005 of the Basic Law on Shokuiku (Food and Nutrition Education)." The law encourages people to learn more about food and make proper food choices, and Osawa says few countries have legislation that promote public health in this way.

"The Westernization of food in Japan is not necessarily a bad thing, but the move (toward an UNESCO listing) will be an opportunity to urge Japanese not to let their food culture fade,"
he said.

It may not be easy for washoku to be registered as a UNESCO intangible cultural heritage, however.

South Korea is seeking to have its traditional royal court cuisine registered but missed out in last year's screening, with the body seeking more information on its connection with current society.

Japan is expected to underscore the cultural uniqueness of washoku and efforts to maintain the nation's culinary traditions to clear the hurdles in UNESCO's registration regimen.

A government online survey shows strong public support for registration, with 92 percent of the respondents in favor, while nearly 100 percent said they want to see the washoku tradition passed down to succeeding generations.

Also behind the government's efforts to win over UNESCO is its hope to regain global trust in the country's farm and marine products after the damage inflicted on their reputation by the Fukushima nuclear crisis.

Exports of Japanese agricultural and marine products were hit hard by radiation concerns, so international endorsement of washoku would be seen as a big plus.

"We are hoping that recognition of Japanese food by UNESCO will spur recovery from the disaster," Osawa said.

source : Japan Times

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Washoku on World Heritage menu?
By AMY CHAVEZ

Let's talk about food cultures of the world. And I don't mean yogurt.

Japan, home to 16 World Heritage sites, is now hoping to add another World Heritage accolade with washoku (Japanese food). The only other cuisines deemed worthy of the UNESCO list of intangible cultural heritage assets are French, Mexican, Turkish, Mediterranean and most recently, Korean imperial food. And you know, if Korea is on the list, then Japan sure as heck better be. And there is no doubt that Japanese cuisine deserves to be on the list.

In fact, Japanese cuisine is said to include 1,500 different items. Hmm, let's count: Rice, sushi, sashimi; nabe, okonomiyaki, udon; sea anemone, chicken cartilage, fish sperm . . . I could probably come up with 100 more, but another 1,491? Maybe that's why the classification reads "intangible cultural heritage" — it can be left to the imagination.

From a local Kyoto movement, the push for UNESCO status went on to become a national project led by the Agriculture, Forestry and Fisheries Ministry. I don't know about you, but I just can't see the fish going for this one.

I'm not sure what it takes to get washoku placed on UNESCO's World Heritage list, but to get Mount Fuji considered as a World Heritage site took an application fee of ¥10 million and a 300-page document including drawings, figures and specific reasons why the sacred mountain is worthy of the listing under cultural heritage sites.

So I can only suspect that Japanese food will be put through the same rigorous application process. In addition to drawings, color charts, prescribed knife cutting angles and regulations on noodle lengths, the food items will also have to prove culturally important to the Japanese people. Noodles will have to show they are so popular they have spawned noodle-eating contests nationwide, octopus will have to prove they are hailed as the one food where absolutely all parts of it are used (including the head and all eight armpits), and natto (fermented beans) will have to show evidence it can be inhaled at a rate of 530 grams per 27.7 seconds (with a footnote congratulating the recent feat accomplished by Yasuharu Kimori at the 2012 natto speed-eating competition).

Furthermore, chefs will have to demonstrate that studies show that eating sazae (turban shells) does not induce nightmares of giant snails taking over the world, that sea urchin will not be thrown as ninja stars. Lastly, they will have to promise that mochi will not be given to the elderly.

Some foods thought to be uniquely Japanese are, in fact, shared by other Asian cultures. Miso, soy and even natto is eaten in other parts of Asia. However, umami, the mysterious fifth flavor, (after bitter, salty, sweet and sour) is uniquely Japanese, so we could include dashi in washoku. And probably okayu and green tea.

Okay, only 1,482 to go.

There is also shokuyo no hana (edible flowers) and leaves. I'm not just talking about your daily intake of digestible pollen, nor the opportunity to get buzzed and pollinated by bees (Hey, I'm here, pollinate me!). This is Japanese cuisine that includes carnations, cosmos, pansies, roses, and even cherry blossoms. I don't think it includes cherry blossom-flavored beer, however. Leave it to the Japanese, who also eat mitsuba and shiso, some of the tastiest greens around. I grow my own shiso and often see caterpillar shiso addicts, hanging out in hammocks at the bottom of my plants, drugged by the fragrance and heavenly taste. I even sometimes see other bugs shooting up the stems. 1,475.

As it turns out, however, the number of Japanese food items is only one small part of getting the cuisine recognized as a UNESCO World Heritage. Other factors include: visual presentation, fresh and seasonable ingredients, eating rituals, tableware and utensils, and the overall healthiness of the food that adds to longevity and quality of life.

Japanese food is certainly beautifully presented. Dandelions, autumn-colored maple leaves and bento grass, all inedible, are common decorations for food. And Japanese people do amazing things with food other than ingesting it, such as pounding it (mochi), throwing it (Shinto ceremonies) and offering it to the gods (Shinto and Buddhist ceremonies).

Eating utensils, in addition to chopsticks, would have to include the hari needles used to pierce and extract the corpses of sazae.

Although Japanese food is generally very healthy, I cannot agree with the claim that the cuisine has successfully resisted junk food. Personally, I consider cherry blossom-flavored potato chips and green-tea flavored Kit-Kats more on the junk side than the food side. I'm not letting my caterpillars get close to that stuff.

All in all, however, I think Japanese food will have no trouble making it onto the World Heritage list. And with help of Wasao, the dog appointed by the National Federation of UNESCO Associations in Japan as a special ambassador for World Heritage-related activities, washoku should attain this status even faster. This diplomat dog is said to "promote the connection between people and nature, as well as the importance of life."

With Wasao barking for us, maybe even Japanese dog food has a chance to be included. Japan is a country where discerning canines can get miso soup, freeze-dried natto, and even okara (from tofu) doggie treats from gourmet dog food companies. 1,472.

We'll find out in November 2013, when UNESCO issues its final judgment. Woof-woof!
http://www.japantimes.co.jp/text/fl20120407cz.html



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- Reference -




My Diary

. Japan after the BIG earthquake March 11, 2011 .



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Related words

***** WASHOKU : General Information

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Michelin

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Michelin about Japan

Michelin has been active to rate restaurants in Tokyo.

CLICK for more photos


The tour guide Michelin awarded 191 stars to 150 restaurants in the Japanese capital, Tokyo, the most number of stars awarded in any city.
Paris so far had the most stars, 65.

Michelin and Tokyo Food


 List of some Tokyo Restaurants


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quote December 2007

Michelin Tokyo takes Japan by storm
Guide sells out nationwide, but critics question rating system's validity

By REIJI YOSHIDA
Japan Times

A new book released last month has created a sensation and is selling like hotcakes in Japan, with bookstores being picked clean of the initial stock of 120,000 copies in only three days.

Michelin guides Director Jean-Luc Naret speaks about the famous restaurant guide during a recent interview in Tokyo's Iidabashi district. YOSHIAKI MIURA PHOTO

Its publisher printed an additional 150,000 copies and put them on shelves on Dec. 12, but they also quickly disappeared from bookstores up and down the country.
The book in question is the Japanese version of Michelin Tokyo 2008, the first Asian edition of the prestigious gastronomic guidebook.

Kazumi Kawashima, an employee at Yaesu Book Center near Tokyo Station, said the only book she can remember selling like this was the "Harry Potter" series.

"We started selling the book at 8 a.m. (on Nov. 22) outside the store — two hours before the store itself opened. We ran out of our stock before noon the same day," Kawashima said.

..... But what has surprised people the most is perhaps not the book's impressive sales, but the fact that all of the 150 restaurants listed in Michelin Tokyo carry at least one prestigious star.

..... That means Tokyo is now considered the world leader in terms of the sheer number of Michelin stars awarded.

..... Before launching the Tokyo project, Naret visited other Asian cities, including Hong Kong and Singapore. He said he was particularly impressed with Japanese people's passion for food and the quality of restaurants in Japan.

At a reception party to celebrate the publication of the book last month, he kiddingly urged reporters to buy a copy immediately because, he joked, all the copies would soon be gone from bookstores.

 source: Japan Times . Dec. 29, 2007


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Critics dispute Michelin regard for Tokyo food

By ERIC TALMADGE,
Associated Press Writer
Mon Aug 25, 2008


TOKYO - Paris might still be good if you've got a big wad of cash and want the best of the best. But Tokyo is really where it's at food-wise, at least according to the French people who keep track of these things.

When the venerable Michelin guide came out with its first Tokyo edition, it was so full of praise that it almost read like a press release for the Japan Restaurant Association. Its conclusion — Tokyo is the culinary capital of the world.

But is it, really?

Here's a Michelin morsel:

"Tokyo is a shining star in the world of cuisine," Michelin Guides Director Jean-Luc Naret said shortly after its Tokyo edition came out last November. "We found the city's restaurants to be excellent, featuring the best ingredients, culinary talents and a tradition passed on from generation to generation and refined by today's chefs."

Michelin's Tokyo guide awarded a whopping 191 stars to 150 restaurants in the Japanese capital, the most number of stars awarded in any city. Previously, Paris had the most stars, at 65. Eight restaurants in Tokyo — three French, two sushi bars and three traditional Japanese — received Michelin's highest three-star rating.

Paris can still claim to have the most top-rated restaurants — with 10. New York has just three.

The announcement was a godsend for Japan, which has been trying for years to put a shine on a tourist industry muted by the country's notoriously high prices and a powerful lineup of rival attractions just beyond its shores — such as the fabled shopping districts of Hong Kong, the beaches of Thailand, and the rapid rise of Shanghai as one of Asia's most interesting cityscapes.

Treated as front-page news and trumpeted on TV broadcasts, Michelin's glowing review was also seen as confirmation of the value of something that the Japanese have long seen as a source of national pride — their mastery of sushi, raw fish and all the other famously subtle elements of Japan's indigenous cuisine.

The guide sold 120,000 copies in just three days.

It was a hard-won honor for Tokyo.

A team of three undercover European and two Japanese inspectors spent a year and a half visiting 1,500 of Tokyo's estimated 160,000 restaurants to decide on the ratings, according to Michelin. The guidebook series rates restaurants on excellence in cooking, service, decor and upkeep.

But the Michelin hype has met with a great deal of skepticism — especially from other reviewers.

One particularly controversial pick was a sushi bar that — though on just about everybody's list for quality — is located in a basement, is cramped even by Tokyo standards and shares its restroom with other tenants. Ambiance, it would seem, is pretty subjective.

Some of Michelin's competitors say there are bigger problems with Michelin's whole premise. Why, for example, are so many French restaurants at the top of the Tokyo list? Why no Chinese, no Italian, no palaces of tofu?

"There are a lot of great cities in the world," Tim Zagat, founder of the Zagat guides, told The Associated Press. "Tokyo is an exciting place to eat. But Paris is an exciting place to eat. So is Rome."

The question, he says, is whether Tokyo is better.

"I don't think it is helpful to make that kind of statement," Zagat said. "Tokyo has the best Japanese food in the world. But it is nowhere near as diverse as other cities."

There is no doubt Tokyo — the land of the Iron Chef — has an exceptionally well-developed restaurant scene.

Zagat said the reasons are many — not least of which being the fact that the Japanese like good food, they have money to spend on it and their native cuisine is highly refined and places a very strong emphasis on tradition, freshness and the natural balance of ingredients.

Another reason, however, is that dining in is often not an option, especially for business-related meals. Homes continue to be relatively small and cramped, and getting there often involves a long commute for all. Thus, restaurants have thrived, from the neighborhood bar to the whole areas of town that are built around after-hours entertaining.

Yasuo Terui, the editor of "Tokyo Ii Mise, Umai Mise (Tokyo Good Restaurant, Delicious Restaurant)" whose first edition went on sale in 1967, was also critical of Michelin, saying that it only scratched the surface of what there is to be had in Tokyo.

"I don't think Michelin knows anything about Japan," he said.

But he basically agreed with the rating of Tokyo as the world's best place to eat.

"I think we can call it the culinary capital of the world," he said. "If you try any cuisine, it's hard to go wrong in Tokyo."

Terui said part of the secret of Tokyo's success is that many of emerging Japanese chefs have studied Italian, French, Chinese and other international cuisines all over the world, and are trying to be creative by adding to them a fusion of Japanese tradition.

He added, however, that guides have limitations — some good places are bound to be overlooked.

"You can find many places that are not publicized at all but are still good, especially when you are traveling rural Europe," he said. "I'm sure it's similar in Japan, too."

___

AP writer Mari Yamaguchi contributed to this report.

___

If You Go...

According to the Michelin Guides, Tokyo is the world's capital of good food. Of course, not everybody agrees. But when the lists come out, there are a few places that just seem to please everybody. Here are three that got Michelin's highest ranking, three stars, and also tend to get the nod in other lists as well. Dinner prices can range from $180-$280.

L'OSIER:
7-5-5 Ginza, Chuo-ku, Tokyo, phone 011-81-3-3571-6050,http://www.shiseido.co.jp/e/losier/htmlver/index.htm
French food in Tokyo's swanky Ginza shopping and nightlife area under French chef Bruno Menard. Claims to be "More French than France." Ambiance is a mix of Japonism, art deco and 20th century French painters.

HAMADAYA:
3-13-5 Ningyo-cho, Nihonbashi, Chuo-ku, Tokyo, phone 011-81-3-3661-5940,http://www.hamadaya.info/pc/english
Very Japanese. Meals may or may not include the services of geisha, depending on what kind of a dining experience the customer is looking for. Food is elegant classical Japanese cuisine, with a strong emphasis on seasonal elements, the finest ingredients and service on beautiful dishes. Location is an old geisha establishment by the Nihon Bridge, an older Tokyo neighborhood.

SUKIYABASHI JIRO:
4-2-15 Ginza Chuo-ku, Tokyo, near JR Yurakucho Station/Ginza Station, phone 011-81-3-3535-3600.
Located near a subway exit in the basement of an office building, this place is the stuff of sushi legend. Chef Jiro Ono is a national treasure. The restaurant is tiny, seating only about 20 people at its counter and tables. Chefs make their way each day to the huge Tsukiji fish market, a short walk away, to find the best and freshest.

source: news.yahoo.com
By ERIC TALMADGE, Associated Press Writer



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October 2009

Michelin Guide Kyoto, Osaka, Kobe
Keihanshin (京阪神)


October 13, 2009

Michelin Gives 3 Stars to 7 Kyoto, Osaka Restaurants

The Michelin Guide said it gave top billing to six traditional restaurants in Japan’s ancient capital of Kyoto and one French eatery in Osaka in its debut coverage of the cities that pays homage to local cuisine.

The best-possible three-star rating was awarded to Kyoto outlets such as Chihana, a six-decade-old, family-run restaurant in the geisha district of Gion; Osaka’s Hajime, which opened last year and serves French food under owner-chef, Hajime Yoneda, won the title in Japan’s second-biggest business center. Kyoto won a combined 110 stars, shared among 85 restaurants and traditional hotels, known as “ryokans,” while Osaka had 79 stars among 65 restaurants, Michelin said in a statement.

“We are shocked,” said Yoshihiro Murata, owner of Kyoto- based Kikunoi, one of six restaurants awarded three stars. “We didn’t even know the judges had come by and had been focused on serving to satisfy our customers.”

The Kyoto-Osaka guide is Michelin’s second in Japan after the Tokyo edition, first released in November 2007 to media controversy over the French company’s perceived leaning toward foreign cuisines. Michelin has repeatedly denied that bias and defended its understanding of local food.

Kyoto Restaurants With Three Michelin Stars

Chihana (Traditional Japanese):
584 Minamigawa, Gionmachi, Higashiyama-ku, Kyoto, Japan.
Tel:+81-75-561-2741; http://kyotochihana.com/e/

Hyo-tei (Traditional Japanese):
35 Nanzen-ji Kusakawa-cho Sakyo-ku, Kyoto, Japan.
Tel: +81-75-771-4116; http://hyotei.co.jp/

Kikunoi Honten (Traditional Japanese):
459 Shimo Kawaramachi, Yasaka Torii Mae, Shimo Kawara dori,
Higashiyama-ku, Kyoto, Japan.
Tel: +81-75-561-0015; http://kikunoi.jp/store/

Kitcho Arashiyama Honten (Traditional Japanese):
58, Susukinobaba, SagaTenryuji, Ukyo, Kyoto, Japan
Tel: +81-75-881-1101;
http://www.kitcho.com/kyoto/english/about/index.html

Mizai (Traditional Japanese):
Maruyama park Higashiyama-ku Kyoto,Japan
Tel: +81-75-551-3310; http://www.mizai.net/annai.html

Tsuruya (Traditional Japanese):
30, Okazakihigashi-Tennocho, Sakyo-ku, Kyoto, Japan
Tel: +81-75-761-0171; http://www.kyoto-tsuruya.co.jp/kyoto.html

Osaka Restaurants With Three Michelin Stars

Hajime (French):
1-9-11,Edohori,Nishi-ku, Osaka, Japan
Tel: +81-6-6447-6688; http://www.hajime-artistes.com/

source : www.bloomberg.com


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Friday, April 20, 2012

quote
Hokkaido's diverse cuisine recognized by Michelin

Hiroshi Nakamichi dreamed of becoming a great one-star restaurateur when he went to Lyon, France, with a Michelin guide in his hands, to work at Michelin-starred restaurants. More than 30 years later, his dream came more than true when his "bible" gave three stars to his Sapporo-based French restaurant Molière.

"I never thought three stars was possible," says owner-chef Nakamichi, 60.



The "Michelin Guide Hokkaido 2012,"
which hit store shelves today, brought tears and cheers to 69 restaurants and hotels awarded with the treasured Michelin stars. This is the first time Michelin has put Hokkaido on its reputable gastronomic map; the guide introduces 699 restaurants and hotels in the region.

The highest honor of three Michelin stars went to Japanese restaurants Sushi Tanabe and Nukumi, as well as to Nakamichi's Molière, all in the city of Sapporo. Michel Bras Toya Japon, which offers French cuisine in the town of Toyako, is also listed among the three-starred restaurants, all of which Michelin designates as "worth a special journey."

Nakamichi says Michelin's Hokkaido guide gave credit to restaurants that showcase Hokkaido's rich and diverse harvest.

"I thought Michelin made a bold decision by awarding stars to my restaurant, which serves very authentic French cuisine, leaving not so much room for creativity — even though creativity is something Michelin valued in its Tokyo guide," says Nakamichi.
Nakamichi's observation might be true.

After Michelin's eight famously anonymous food connoisseurs journeyed around Japan's largest chunk of land to wine and dine at 1,500 restaurants and hotels, they decided that Hokkaido offers too wide a variety of culinary experiences to apply their usual tack. In order to the embrace the gastronomic diversity, Michelin's inspectors took unusual steps.

For the first time in a Japanese Michelin restaurants and hotels guide, they added a Bib Gourmands selection, introducing 121 nonstar restaurants that offer reasonable gourmet experiences for under ¥3,500. They also listed 288 restaurants featuring local cuisine such as the mutton barbecue jingisukan, a dish named after Genghis Khan, whose Mongolian soldiers were said to have grilled mutton on their own helmets.

The biggest surprise came when Michelin recognized 19 ramen eateries, its first inclusion of the noodle dish in Michelin's five-year history in Japan.

"I did not even really know what the Michelin Guide was about," says Machimi Terui, 43, the owner-chef of ramen noodle shop Gentle-men in the town of Kyowa. The restaurant's name is a play on words, since men is Japanese for "noodle."

Hokkaido Prefecture has high hopes that the Michelin guide will bolster its already-robust tourism industry, especially in attracting visitors from outside of Japan. But how much the guide will contribute has yet to be tested, as the Hokkaido edition, unlike the guides for the Kanto and Kansai areas, is published in Japanese only. The prefecture says it will put an English translation on its official tourism website by summer.
source : www.japantimes.co.jp


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Poetry and Food

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Food and Poetry


. Haiku Sweets (haika ) .


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Waka 和歌 Japanese waka poems

. Cherry blossoms in Kyoto .



Arare cracker devoted to the poetry collection
. Hyakunin Isshu 百人一首 .
Ogurayama shunjuu おぐら山春秋 
Spring and Autumn at Mount Ogura


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Things found on the way





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HAIKU and SENRYU



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Tokyo Sky Tree Senbei

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Tokyo Sky Tree 東京スカイツリー

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation


東京そらの木煎餅(R)


Tokyo Sky Tree Senbei

from the shop Mirin Doみりん堂
source : allabout.co.jp

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The people of Edo loved . puns (dajare 駄洒落) .
and the poeple of Tokyo do too, even in our modern times.

Tokyo is situated in the Musashi plain 武蔵平野
MU SA SHI 。。。六三四 - 6 3 4
So when the tower had to be just a bit higher than the tower in China, they decided to make it

634 meters high.

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World's tallest Tokyo Sky Tree to open

The world's tallest tower, Tokyo's 634-meter Sky Tree, opens on Tuesday.
The tower has two panoramic observation decks, at 350 and 450 meters above ground. On a clear day, it offers a view of Mt. Fuji on the horizon.

After a ribbon-cutting ceremony at 10AM, the woman who named the tower will visit the observatory. At noon, the doors will open to the public.
7,500 people won a lottery to ascend the broadcasting tower on its first day.

The tower's operator issued advance tickets for the first 50 days.
It is recommending that visitors use public transportation as the roads around the tower are likely to be congested.

Tokyo Sky Tree opens to the public
Tokyo's latest landmark has opened to an eager public. Standing 634 meters high, the Tokyo Sky Tree is the world's tallest tower.
The broadcasting tower with a modern truss exterior stands in the old quarters of Sumida Ward in Tokyo. It has two observation decks at 350 and 450 meters.

After a ribbon-cutting ceremony on Tuesday morning, a woman who named the structure and her son became the first to ascend.
On the ground, many more were waiting in line from early morning. They were welcomed in at noon, and quickly boarded elevators for the 50-second ride to the first observation deck.
Rain and clouds unfortunately hampered the tower's panoramic view of Tokyo -- and the sight of Mount Fuji in the distance on a very clear day.
But the visitors still appeared to enjoy the climb, the structure's brand new interior, and its displays of maps and other items.

8,000 people are due to visit the tower on the opening day. They are the lucky ones who won lotteries to purchase advance tickets.
The tower's adjoining commercial complex also opened. Together, about 200,000 people are expected to visit the tower and complex on Tuesday.


Skytree may pump over $2 bil into Japan's economy
Local municipal officials estimate that the economic ripple effects of Tokyo Skytree will bring more than 2 billion dollars a year to Japan.
They say the tower and nearby commercial facilities are expected to attract nearly 21 million visitors annually.
Those visitors are forecast to spend about 990 million dollars in admission fees for the tower's observation decks and at restaurants and shops.
The officials say sales of various businesses across the country will also increase by about 1.2 billion dollars.
The actual total economic impact is believed to be even greater as the estimate does not include revenues from the aquarium and the planetarium located in the tower compound.

source : NHK World News - May 21, 2012




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Tokyo Skytree (東京スカイツリー, Tōkyō Sukai Tsurī
is a broadcasting, restaurant, and observation tower in Sumida, Tokyo, Japan. It became the tallest structure in Japan in 2010 and reached its full height of 634.0 metres (2,080 ft) in March 2011, making it the tallest tower in the world, displacing the Canton Tower, and the second tallest structure in the world after Burj Khalifa (829.84 m/2,723 ft).
© More in the WIKIPEDIA !


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東京スカイツリー

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Worldwide use



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Things found on the way


Daruma and the Sky Tree
山田るまブログ




source : yamadaruma.laff.jp


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solamachi ソラマチ  - the shopping mall

soramachi 空町  "village in the sky"
Many shops imitate the atmosphere of Edo.


もんじゃ お好み焼き Monja and Okonomi yaki
One of the many shops in the Sky Tree compound.




source : barbee.exblog.jp


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Skytree has elevator glitch on first day

Despite cold and rainy springtime weather Tuesday, Tokyo Skytree attracted thousands of people to the new landmark as the world's tallest tower opened to the public.
But the first day didn't go off without a hitch. High winds forced two elevators to halt at around 6 p.m., stranding visitors in the No. 2 observatory, 450 meters above the ground.
The elevators soon resumed operations, but at 7:36 p.m. the No. 2 observatory was closed due to the wind.

Skytree Town is a commercial complex combining the 634-meter-tall broadcast tower, an aquarium, a planetarium and the Tokyo Solamachi complex, which boasts 312 shops and restaurants.
source : Japan Times, May 23, 2012


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Tower Donburi タワー丼 tawaa don
sold at a shop in Asakusa



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HAIKU and SENRYU



Tokyo Sky Tree -
a new inspiration
for new hights


Gabi Greve, May 22, 2012


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Rolling Stones Bar Suntory

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Rolling Stones Bar Suntory
ストーンズバー サントリー








source : www.suntory.co.jp/stonesbar/


quote
Can Suntory Get ‘Stones Bar’ Satisfaction?
It’s not really beer, in the true sense, and it’s got a lower alcohol content. So just how much of a kick can a young Japanese hipster get from drinking something like the “Rolling Hop?”

According to drinks maker Suntory Liquors Ltd., plenty. And in case drinkers were in any doubt, Suntory has lined up a new ploy to convince them: A “Stones Bar” series of specially themed alcoholic beverages stamped with none other than the iconic Rolling Stones lips and tongue logo on “stylishly designed” bottles and cans.

The use of the brand made famous by Mick, Keef and the “boys” is aimed at customers “in their 20s who are attuned to fashion,” according to Suntory, who want a stylish container that fits with their trendy image “as they go to clubs and darts bars, or karaoke.”

The beverages are designed to appeal to younger consumers, still developing a taste for beer, with a less bitter taste and an alcohol content of between 4% and 5%, noticeably lower than Japan’s mainstay brews. The “Rolling Hop,” for example, has a 4% alcohol content and is more carbonated than normal.

In a 2010 online survey, both men and women in their 20s were less likely to drink “almost every day” than middle-aged respondents. But Suntory’s own research suggests that Japanese in their 20s are now spending more money on alcohol, at least 17.8% reporting that they had increased the amount they spent on booze, as well as more of the sweeter, less alcoholic beverages.

In fact, like a range of similar drinks in Japan, the “Stones Bar” products aren’t regular beers that contain malt, nor low-malt alternatives: Falling into what’s called the “third beer” category, they contain no malt at all, but are designed to taste like beer, and were developed by Japan’s brewers in an attempt to offset a slow decline in the sale of traditional beers. The line also includes ready-to-drink cocktail beverages, which promise gin or whiskey flavors without the high alcohol content.

Of course, it’s tough to keep track of all the gimmickry, including links with rock and pop stars, that has been wheeled out by brewers in Japan and elsewhere in attempts to persuade picky consumers to choose their brand. Just last year, in arguably one of the least likely hookups, the all-but-forgotten mid-90s American pop sensation Hanson resurfaced when the band said it plans to launch its own “Mmmhop” Indian pale ale, named after the “Mmmbop” global smash, according to reports from the U.K.

With a combined age of 272, the four principal members of the Rolling Stones are, of course, well beyond Suntory’s target demographic for the “Stones Bar” line. A Suntory official said that while the band may be aware of the use of the logo, they haven’t made any official comment. But then the lip and tongue image is actually owned by Universal Music, with which Suntory negotiated the rights for the “Stones Bar” label. Suntory declined to comment on the amount paid to use the logo.

In any case, fans of the band and “third beers” alike will have to wait to get some satisfaction: the drinks don’t go on sale until June 19.

source : Sarah Berlow



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snap dish photos

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SnapDish for food photos



Food Camera App
http://snapdi.sh/ja/


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quote
The first bite is with the camera

When Misako Fukuda, 40, went to a cherry-blossom viewing party at Tokyo's Inokashira Park in April, she did not know the other 30 people who had gathered nor their professions. The only thing she knew about them was what they ate or cooked every day —
through SnapDish, a smartphone social-networking app.



Each day, Fukuda, a Tokyo-based freelance Web director, chronicles her dietary life with iPhone snapshots. Before she takes a bite, she takes a photo of the dish and quickly uploads it via SnapDish to share with her friends.

"It's part of my life log," says Fukuda, who has been keeping her photographic food diary since she got an iPhone in 2009.

Fukuda is one of millions of people who are obsessed with food photos and sharing their culinary experiences with virtual and real friends on the Web. In the old days, many shied away from taking pictures of the food at restaurants for fear of being rude, but it has become such an everyday tool for socializing in Japan that people now take photos of anything from rice balls at a convenience store to the culinary arts at three-Michelin-star restaurants.

"In the past, I did feel it wasn't kosher to take such pictures, especially at fine restaurants," says Moto Tomita, a Japanese-American executive for a luxury brand.

"I have a circle of friends who really enjoy sharing such culinary experiences from other countries," says Tomita, who moved to Tokyo from Silicon Valley four years ago. "Some live in rural areas, where they don't have regular access to such cuisine."

As smartphone users become more savvy, apps catering to food bloggers, such as SnapDish, have started to sprout in Japan. Unlike Instagram or other photo-sharing apps, SnapDish is exclusively designed for people wanting to share food photos.

"Some don't want to be labeled as being obsessed with food by their friends on Facebook, where they might be connected with their bosses. I wanted to create a community for those food lovers," says Zen Funada, the CEO of Tokyo-based Vuss Inc., which operates SnapDish.

Just as Instagram's tools can make photos look more artistic, SnapDish makes the food in photos look more appetizing, with color and light correcting functions. The Rare function lightly retouches the photos, Medium makes the color more vivid and Well-done applies the maximum correction and effects to the images.

Since the app's launch in May 2011, users have grown to 250,000. The app is available in English, Japanese and two forms of Chinese. Some 30 percent of its users are overseas, mostly from Asian countries such as China, Taiwan and Singapore.

Willin Low, a Singapore-based SnapDish user who has posted more than 1,000 photos since the launch, says he feels food represents community in Asia.

"I think it is very much an Asian thing," says Low, a Singapore-based lawyer turned chef and restaurateur. "It is traditional here when eating to place all the dishes in the center of the table to be shared by everyone, rather than to be served individual dishes. So I think culturally we like to share our food with others, even if it means virtually via the Internet." Low was named as one of the world's top emerging culinary stars by fellow contemporary chefs in the Phaidon Press book "Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs."

Fukuda says that sharing her food experiences has helped expand her circle of friends.

"Food is such a happy topic for everybody," she says. "By sharing photos, we feel as if we were there to break bread with them."


By AYAKO MIE
source : Japan Times June 29, 2012






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Tokuho health label

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Tokuho health label

特定保健用食品

quote
Health: It's in 'tokuho' label
Colas, teas, toothpastes claiming to cut health risks gain accreditation


By MINORU MATSUTANI

Kirin Beverage Co.'s hit beverage Mets Cola has gained Consumer Affairs Agency recognition as "tokuho," which is short for "tokutei hokenyou shokuhin," or foods with special healthy qualities.



Cola drinks are generally not believed to contribute to good health, but consumers have snapped up Mets Cola because of its official distinction.

Following are questions and answers regarding the tokuho status and its bona fides:

What is the origin of the tokuho status?
The health ministry began in 1991 attaching tokuho status to certain foods and drinks to promote their healthy qualities, including ingredients that are high in fiber, good for digestion or help slow tooth decay.

By cluing consumers in to food items that promote health, the government hoped to also mitigate the nation's future health insurance burden, said Akira Yabuki, a director at the Japan Health & Nutrition Food Association, which is run with funds pooled from member companies — mostly food and drink makers.

Since September 2009, when the Consumer Affairs Agency was created under the health ministry, the agency has taken over the role of granting tokuho status.

How has the tokuho product market been growing?
Products given the status have seen a consistent increase, reaching 1,000 in May.

Included among them are Lotte Co.'s Xylitol gum, which boasts the ability to protect teeth from cavities, Otsuka Pharmaceutical Co.'s fiber-rich drink Fibe-Mini, which aids digestive organs, as well as yogurts and many kinds of oolong and green teas.

Tokuho-status product sales amounted to ¥679.8 billion in 2007, but have declined since then and stood at ¥517.5 billion in 2011, according to the association, which compiles data in odd-numbered years.

The sales decline can be attributed in part to the 2008 financial crisis as well as product development that was put on hold because the Consumer Affairs Agency was planning to change the rules on tokuho recognition, Yabuki said.

With new rules in place, the development of tokuho products has gotten back into full swing, he said.

How is tokuho status earned?
To obtain the status, food and drink makers must conduct various experiments to demonstrate the healthy effects of their products. Afterward, the Consumer Affairs Agency must review the results of these tests and issue its judgment accordingly.

If the product experiment documents pass muster, the manufacturers will be authorized to attach the tokuho designation and list the specific health-supporting ingredients on their labels, Yabuki said.

What experiments are required?
The manufacturers have to test their products on individuals.

In the case of Mets Cola, Kirin Beverage divided 82 people with no significant health problems into two groups. One was served Mets Cola, which contains indigestible dextrin — a nutrient that restricts the rise in body fat after a meal — while the other group drank cola that did not contain the substance for a day, Kirin Beverage spokesman Mitsutake Matano said.

A week later the two groups reversed roles for a day.

Afterward, the subjects were tested for the density of fat in their blood, Matano said.

Overconsumption was also gauged for any harmful effects.

For example, manufacturers conducted experiments in which people consumed triple the amounts of food or drinks to determine if such activities posed damage to health, Yabuki said.

"Tokuho products can be useful in maintaining your health, but that may not be the case if one binge eats and drinks," Yabuki said.

The Consumer Affairs Agency reportedly issued Suntory Holdings Ltd. a warning to halt a TV commercial pushing Suntory's black oolong tea because the ad could mislead consumers into believing they did not have to be careful about what they ate as long as they drank the company's product.

What nutrients will the Consumer Affairs Agency let makers boast on their products as promoting health?
Diacylglycerol and other nutrients that make it difficult for fat to be stored in the body can be listed on product labels, according to the website of the Tokyo Metropolitan Government's Bureau of Social Welfare and Public Health.

Other nutrients listed include bifidobacteria, chitosan and L-arabinose, which can lower blood pressure, blood sugar and cholesterol.

The Mets Cola label says its indigestible dextrin restricts absorption of fat and increases the excretion of fat.

The Consumer Affairs Agency does not disclose the specific components, only the products granted tokuho recognition, agency official Noriko Yokota said. She added, however, that the information on the metro government's website is correct.




How popular is Mets Cola?
Between April 24, when Kirin Beverage began selling 480-milliter bottles, and the end of May, 1.5 million cases, or 36 million bottles, were sold, company spokesman Mitsutake Matano said.

This compares with the 30 million cases of Pepsi cola sold last year, of which 20.95 million were the zero-calorie Pepsi Nex, said Midori Takahashi, a spokeswoman at Suntory Holdings Ltd., the parent of Nihon Pepsi Cola Ltd.

A case basically can mean 24 250-ml cans or 6 2-liter bottles.

Kirin Beverage has sold Kirin Cola only in vending machines since June 2010. It sells no other kinds of cola, and the product is nowhere near comparable with Mets Cola, Matano said.

Why is Mets Cola doing so well?
Cola drinks in general are popular worldwide, even if they generally are not associated with the promotion of health.

Throwing in the tokuho component only lends to the boom, Yabuki said.

"People have the impression that cola has lots of sugar, and thus tokuho cola has had a big impact on consumers," he said.

The TV commercial for Mets Cola using characters from the popular boxing "anime" series "Ashita no Jo" also gives the product added punch, he said.

How will future tokuho products evolve?
Tokuho status has been granted to many kinds of tea, which even before such designation attracted health-conscious consumers, Yabuki said.

"I expect diet-related tokuho products will continue to grow. Also, makers will probably take new directions, including foods and drinks that promote healthy skin," he said.

source : Japan Times, July 03, 2012



消費者庁 Consumer Affairs Agency, Government of Japan
http://www.caa.go.jp/


特定保健用食品(トクホ) 許可 tokuho
特定保健用食品許可




. . . CLICK here for Photos of more products!


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Yoshiko Tatsumi

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Yoshiko Tatsumi

quote
source : Japan Times, November 2012
By TOMOKO OTAKE


Cookery guru serves wisdom with her soups

"Never fight a war with Chinese people, because we would lose," Yoshiko Tatsumi sternly warned, "with absolute certainty," a 40-strong group of mostly middle-aged women gathered recently in her spacious three-story residence set in gardens in Kamakura, Kanagawa Prefecture.


"What we eat today is no match for what they eat. Nobody (in Japan) has vitality in a true sense. We used to get energy from everyday food; we've forgotten how to."

And so continued Tatsumi's sobering lecture at her monthly soup-cooking class that draws attendees from across the nation, all united in their eagerness to feast on the 87-year-old cookery expert's tips, knowledge and all-round wisdom.
The primary subject of the day, of course, was soup. Tatsumi demonstrated preparing two sorts — a beef consomme and a sweet-potato potage. Her tips included stirring vegetables in cooking oil before putting them on a stove, as that coating helps the even absorption of heat.

She then let the soup ingredients simmer slowly on a low heat in a pot with the lid on, stirring only occasionally and "making the vegetables sweat." This is a technique she said helps to best bring out the ingredients' umami (pleasant savory taste) — the so-called fifth basic taste (along with sweet, sour, bitter, salty and metallic) that, chemically speaking, is created by amino acids including glutamic acid, inosinic acid and guanylic acid that are abundantly present in both soups and dashi (a Japanese soup stock made from bonito flakes, konbu [kelp] and/or dried shiitake mushrooms).

But Tatsumi's wisdom-sharing is not limited to soups — as was evident from her remark about China. In the same lesson, she also recalled, for example, her experience of caring for her bedridden father and how she succeeded in feeding him pieces of beef steak, which he loved but had almost given up eating as he had difficulty in swallowing.

Tatsumi would even sprinkle words of advice on living well — often, indeed, waxing philosophical. Example: "You can only have an epiphany if you sincerely think of someone — but to do that, you must seriously put your mind to it on a daily basis. If you don't, you won't have an epiphany. And remember, an epiphany and an idea are worlds apart."

Whatever Tatsumi is talking about, though, it always reflects her long-held belief that food affects every facet of people's lives — and that cooking is an act of love and the most basic human freedom.

She also believes that soups and soup stocks are the most sophisticated foods, since they condense the blessings of nature — whether from the ocean, the mountains or the fields.

It's a philosophy, she says, that was onlpassed down to her by her mother, Hamako, who is widely known in Japan as an early home-cooking expert.

However, Hamako was also the proud "manager" of the Tatsumi family, comprising her husband, Yoshio — an executive with a major construction company before the war — Yoshiko and her two brothers. Whether in Tokyo's Meguro district where the family lived when she was very young, or later after they'd moved to Kamakura, it was her mother who taught Tatsumi how to live her own credo through cooking.

As an example of this, Tatsumi has told of her mother coming up with an ingenious way to send a soup for soba noodles to China when her husband was based there with the Imperial Japanese Army. She also recounts how her mother started spreading her expertise through giving cookery classes at home and later by appearing on television and in magazine articles.

Tatsumi has surely followed in her mother's footsteps, having for years taught a monthly soup-cookery school at home, where she lives with her head apprentice, Chikako Tsushima.

Tatsumi has stayed single since being separated from her husband just three weeks after their wedding, when he was drafted into the wartime armed forces and died off the coast of the Philippines. She occasionally appears on NHK's "Kyo no Ryori" ("Today's Cooking") TV program as an instructor, and also writes books and magazine articles on all things related to food.

What's more, in 2004, at the age of 80, and prompted by her alarm at the nation's low food self-sufficiency (which is only 7 percent for soybeans), she started a group named Daizu Hyakutsubu Undo wo Sasaeru Kai (The Group to Support the Planting of 100 Soybean Seeds). Under the umbrella of that group, Tatsumi launched a campaign to get children in elementary schools to plant 100 soybean seeds each, as well as to grow and harvest them, since they play a vital role in the Japanese diet. The movement has now spread to more than 300 schools across the country.

Tatsumi is bound to get even busier with the Nov. 3 release of "Ten no Shizuku" ("Drops from Heaven"), a 113-minute documentary film themed on her life and philosophy. Shot by Atsunori Kawamura and featuring breathtaking imagery of food and nature as she travels around Japan, the movie's subtext is a rumination on the links between food and its producers, and food and our lives.

Ahead of the film's release, Tatsumi, dressed elegantly in a pink-purple sweater and sporting her signature pompadour hairdo, took time out with The Japan Times to share her thoughts in the comfort of her own home. The following are excerpts from the hour-long interview:

I understand you were born in Meguro, Tokyo, and that your mother was a pioneering ryōri kenkyū-ka (cookery expert). Is that right?

Well, in fact she was extremely offended by that label. She said she didn't cook for that kind of purpose. My mother used to say, "There is no manager more important than a homemaker."

News photo
Sitting pretty: Yoshiko Tatsumi (second from left) seen in a posed photograph with her brother Kazuo and their parents, Yoshio and Hamako, in the early 1930s. YOSHIKO TATSUMI

Why was she so offended?

She was immensely proud of being a homemaker. Being a homemaker was her lifelong theme. So she was disgusted by the idea of being labeled a cookery expert. She almost felt insulted by that. I feel the same way. I hate that expression.

Why do you feel disgusted by that?

Well ... it just feels unbalanced. She was called that because there was no other way to describe what she was doing, and then the media got used to using that label.

I guess there was a burgeoning group of people like her, and the media could not find a phrase to categorize these people, so that's why they came up with that phrase to refer to them.

What was your mother like around the house?
How should I describe her ... She was very passionate — three times more passionate than me! And she was extremely good at giving shape to her sincerity for her loved ones.

There are many ways to express love. The way my mother expressed her love to my father is a good example. With the outbreak of the Second Sino-Japanese War (in 1937), my father was drafted and sent to the war. In those days, the men were formed into groups and were given a public send-off. Toward the end of World War II as Japan's defeat became imminent, soldiers began to be sent off quietly and privately.

Anyway, what my mother did for my father's send-off was to somehow have a chrysanthemum flower pinned to the soldiers' uniforms. On the day of departure, all the men in his party wore one of those flowers! I've always been really amazed at how in the world she made that happen. There were all kinds of rules and restrictions in the military and it was inconceivable that members of Party No. 3 would have flowers and not those in Party No. 1 and Party No. 2. I've always wondered how and from whom she got permission to do that.

The flowers were attached to the men's empty cartridge cases. I remember a nice scent of chrysanthemum wafting from my father's party. I know she probably went overboard on that one, but when she had an idea she would work out a plan and realize it.

So she was a natural at showing her compassion.
Yes. My father would write us (from China) what he wanted to eat — in pictures. He missed Japanese food and once drew soba noodles. So my mother wanted him to be able to eat soba there.

News photo


All together: Yoshiko Tatsumi (second from right, front row) with a group of family and friends on the day in 1937 when her father, Yoshio (center), was enlisted into the Imperial Army at the age of 41. He was afterward sent to serve in China. YOSHIKO TATSUMI

There were dried noodles, and yakumi spices could also be sent in a dried form; my mother knew he was able to source the same kind of negi (green onions) in China. What about the soup to put noodles in, though? She shaved five pieces of katsuo (dried, fermented and smoked bonito) into flakes (with a tool like a wood plane). I mean, people today would struggle to shave just one bonito off! She crushed the shavings into smaller flakes, let sake, mirin (sweet sake) and soy sauce seep into them, and then roasted them.

In effect, she created what could be considered today an "instant soup stock." I don't know when she came up with the idea, but I remember her toiling at it in the kitchen, shaving and shaving and shaving. She felt hot in the process so took some layers of her clothes off and carried on.

Had nobody else thought about sending soba soup to China back then?
Nobody.

How did having such a woman as a mother impact you?
I grew up taking it for granted, thinking that mothers everywhere were doing what my mother was doing. Then I realized that it wasn't the case. I've never seen any other mother like her.


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Related words

***** Washoku - General Information

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Additions 2008

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Additions in 2008


ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba

jamu ジャム jam
maamareedo マーマレード marmalade


omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles

tokoroten 心太, 心天 (ところてん) gelidium jelly

yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii

obansai おばんさい / お晩彩 small dishes from Kyoto

Yamato-ni 大和煮 simmering meat of wild animals and whale

Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba

odorigui 踊り食いeating "dancing" small life icefish (shirauo)

Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ッ橋

Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

tonsho mochi 屯所餅(とんしょもち)"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto

minazuki 水無月 (みなずき) Kyoto sweets for June

Sea bream (tai 鯛) sakuradai, ma-dai and many more

Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit

Ubatama 鳥羽玉 /老玉 "Black Lily Seed"

JULY NEWSPAPER

Food and Games 野菜かるた Karuta games and other card games

Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆

Fujisan 富士山 and food specialities

Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone

Hoorensoo ほうれん草 / 菠薐草 spinach

Sweets from the KANTO region

haabu  ハーブ herbs, Gewürzkräuter

Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more

Western vegetables used in Japan

Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)

Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Daikon だるま大根 a radish named Daruma

Chokoreeto チョコレート chocolate with many tasts

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack

moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活(もやしうど)sprouts of spikenard

Kobiru, cobiru, kobilu (こびる) 小昼  "small lunch", rural lunch
Takachiho, Miyazaki

. 葷酒山門(くんしゅさんもん)kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!

Shookadoo Bentoo 松花堂弁当 Shokado Bento

karee raisu カレーライス curry rice Curryreis

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture

gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.

Cookies だるまクッキー
Daruma cookies sweets


satoimo, sato imo 里芋 taro roots Taro-Kartoffel

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !

JUNE NEWSPAPER

Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln

Red Beans, "small beans" , adzuki (azuki 小豆 )

udo 独活 (うど) udo Aralia cordata

Goheimochi 五平餅 and other food from Nagano

Dengaku 田楽 dance and food

Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef

Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)


Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish

Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets

Vegetables from SPRING ... List

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer

Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし

Miso みそ or 味噌 Miso paste and miso soup and miso culture

Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN

hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk

Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー

Fu, Wheat gluten (fu 麩) and FU products

Soba ryoori そば料理 dishes with soba Buckwheat noodles

Wagashi Sweets from Kanazawa 金沢に和菓子

Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz

Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen

Kaki 柿 Persimmon Persimone. Sharon fruit.

Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara

hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata

Ebisu sama 恵比寿様. Deity of the Fishermen

"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八

Konnyaku plant and food (Amorphophallus konjac) . Elephant jam

Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food

mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)

Morning Market (asa ichi, asa-ichi) Morgenmarkt

Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish

Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture

Sushi decorations and vocabulary 寿司の盛り方

corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋

Tenmusu 天むす rice balls with tempura

Roadside stations (michi no eki 道の駅) Highway Service Areas

Mottainai もったいない モッタイナイ Do not waste food !

Garlic (ninniku 蒜 (にんにく(ニンニク)) ) Knoblauch

Gyooza, gyoza  ギョーザ / 餃子 Jiaozi Chinese dumplings

Pan パン bread
toosuto トースト toast

Shark 鮫 (さめ) same Haifisch

Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets

Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)

Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo

Umeboshi 梅干 dried pickled plums Salzpflaumen

Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring

Regional Sashimi ... LIST

Regional and local sushi types ... a LIST only

Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.

TEN GU jiru, tengujiru 十具汁 TENGU soup

Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki

Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch

warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi

momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern

"Tokyo Taste — the World Summit of Gastronomy 2009"

Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku

iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita

Day of Meat (niku no hi) Febraruy 9, NI KU

Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun

Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier

wasanbon 和三盆 Japanese sugar and other sweets from Shikoku

wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖

onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Yakumi やくみ (薬味) spices and condiments Gewürze

warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa

Juken fuuzu 受験フーズ  Juken Food for the Examination Hell

Shikoku Sweets 四国スイーツ Sweets from Shikoku

Gifu Prefecture ... Regional Dishes

katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes

Museums, Food Museums and Food Theme Parks

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama

Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?

anpanman アンパンマン Mister Anpan  

toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"

Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura

Daruma Senbei for the New Year 干支せんべい 2009

Daruma Manju だるま饅頭 (Daruma Manjuu)

Natural Ice for drinks ... declining
December 09, 2008

Samurai Cooking

Tsubaki abura 椿油) camellia oil

cha no hana 茶の花 (ちゃのはな) tea blossoms

Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto

Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß

Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet

Ecotarian Food エコタリアン

Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Hachimitsu 蜂蜜 はちみつ Honey, Honig

Red Beans, "small beans" (azuki 小豆 ) and DARUMA

Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田


nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker

yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)

McDonald's and Mr. James Mr.ジェームスのブログ

Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho

Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi

Chuukanabe, wok 中華なべ囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans

Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture

Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉

oyaki, o-yaki おやき , お焼き, 御焼(き)grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein

Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

ramune ラムネ lemonade and other Summer Drinks

biiru ビール
beer : Bier
and local beer (jibiiru 地ビール)

budooshu ぶどうしゅ、葡萄酒 wine

shinsen 神饌(しんせん) Shinto - Food offerings

shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan

Rakkasei 落花生 (らっかせい) Peanuts from Chiba

FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山

Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN(ミーレ・キッチン)

gekiyasu bentoo 激安弁当 extremely cheap lunchbox

Osaka no kui-daore くいだおれ kuidaore

hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima

Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps


Haneki shibori sake 撥ね木搾り(はねぎしぼり)酒

Yakimochi Fudoo Son 焼き餅不動尊in Gunma

"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano

Firefly squid (hotaruika, hotaru ika ホタルイカ(蛍烏賊))

Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)  

Chinmi and fish roe dishes

Bean curd (tofu, toofu, dofu 豆腐) and haiku

Mamakari ままかり Fish dishes from Okayama

Koohii 黒だるまコーヒー Black Daruma Coffee

kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば

kinpira キンピラ simmered root vegetables

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes

Horse meat, baniku (ばにく/ 馬肉)

Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura

God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命

History of Japanese Food Culture

Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb

Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

BUTA ... Pig and Pork (buta, ton 豚 ぶた)

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画


Dishes from Tokyo 東京

Wrapping Paper Art / Food Art

Ramen, raamen ラーメン Chinese noodle soup

Hakata no shio 伯方の塩 salt from Hakata island

Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets

Ainu Dishes, Hokkaido アイヌ料理

Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa

Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima

World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken

Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.

Famine and Hunger periods during the Edo period . kikin 飢饉

Sweets from Tohoku 東北の甘いもの

Tottori dishes 鳥取

Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.

Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima

Kani 蟹料理 CRAB dishes

Oiri, yomeiri おいり 嫁入り sweets for the bride

Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards

Cooking methods : yaku and ...yaki

Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ(湯呑み) small tea cups.



Washoku .. Onegai Daruma


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WASHOKU ... SEASONAL DISHES SAIJIKI


WASHOKU : Regional Japanese Dishes



. WASHOKU
NEWSLETTER 2010
 



Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月



WKD ... Latest KIGO Additions


WorldKigo Database ... ABC INDEX

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