[ . BACK to WORLDKIGO TOP . ]
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Food Crisis Worldwide
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India
December 2010
Prices of onions had more than doubled in the past week due to a shortage caused by unusually heavy rain in growing areas.
The agriculture ministry on Monday banned exports until Jan 15, and will import onions from Pakistan, as retail prices jumped to 80 rupees ($1.77) per kg from 35 rupees per kg last week, media reported.
source : timesofindia.indiatimes.com
December 21, 2010
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Sri Lanka
Oct 23, 2010 (LBO)
Sri Lanka coconut prices hit new highs amid trade protection
Sri Lanka's fresh coconut prices hit a new high at this week's auction in Colombo, compounded by state interventions that restrict trade and keep prices of substitutes at higher than global levels.
In Sri Lanka staple food supplies are insecure because of heavy state intervention in markets, and prices can also be more volatile as well as higher than the rest of the world.
The high volatility in coconut prices comes from state interventions that block market forces from working due to excessive agriculture protection.
Because of high import taxes even rice, a staple food, can shoot up above world market prices. Meanwhile the state also blocks access to close substitutes like wheat with high import duties.
Sri Lanka's poultry farmers have also been hit by high prices of maize, which is a key feed ingredient as imports have been blocked to 'help maize farmers.'
Protein prices including fish are now at record highs. Sri Lanka's city retail shops even ran out of chicken amid price controls a few months ago, a phenomenon not seen since the 1970s.
Coconut is another staple whose prices are high and volatile due to taxes on close substitutes.
source : www.lankabusinessonline.com
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Related words
***** WASHOKU : General Information
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Showing posts with label general. Show all posts
Showing posts with label general. Show all posts
12/30/2010
12/28/2010
Shufu Housewife
[ . BACK to WORLDKIGO TOP . ]
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Housewife (shufu)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
shufu 主婦 / 主夫 ... housewife, homemaker
This word is rather new, used since about 1880.
sengyoo shufu 専業主婦 "specialized housewife"
full-time housewife
she does not work outside the home.
Before the advent of modern times
okugata 奥方 the lady of the house
"the one in the back"
Madam
okusama 奥様 wife, first wife
Of a daimyo, aristocrat or high class family.
おくさま の 餠（もち）の形（かた）
okusama no mochi no kata
A "first wife", but only by name.
Today we say
Yamada san no okusama 山田さんの奥様 Mrs. Yamada
karisuma shufu カリスマ主婦 charisma housewife
A new word for a talented housewife, who saves money, cares for the family and maybe even handles the job of writing about it. Some are quite popular in Japanese TV.
.................................................................................
ryoosai kenboo 良妻賢母 good wife and wise mother
This ideal is painted in the magazine.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
主婦之友 Shufu no Tomo "Friend of the housewife"
One of the oldest magazines for the housewife, since 1917.
Since 1954 it is spelled 主婦の友
Shufu to Seikatsu 主婦と生活
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
fujin 婦人 woman, lady , wife
Often used for a high-class woman.
婦人之友 Fujin no Tomo
Magazine for the Lady
Fujin Seikatsu 婦人生活
*****************************
Worldwide use
Hausfrau
*****************************
Things found on the way
Modern Japanese cuisine:
food, power and national identity
By Katarzyna Joanna Cwiertka
source : googlebooks
*****************************
HAIKU and SENRYU
Woman Haiku Poets 女性俳句の世界
Well, Takahama Kyoshi called their works
"kitchen haiku" !
. Kitchen Haiku 台所俳句 .
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Housewife (shufu)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
shufu 主婦 / 主夫 ... housewife, homemaker
This word is rather new, used since about 1880.
sengyoo shufu 専業主婦 "specialized housewife"
full-time housewife
she does not work outside the home.
Before the advent of modern times
okugata 奥方 the lady of the house
"the one in the back"
Madam
okusama 奥様 wife, first wife
Of a daimyo, aristocrat or high class family.
おくさま の 餠（もち）の形（かた）
okusama no mochi no kata
A "first wife", but only by name.
Today we say
Yamada san no okusama 山田さんの奥様 Mrs. Yamada
karisuma shufu カリスマ主婦 charisma housewife
A new word for a talented housewife, who saves money, cares for the family and maybe even handles the job of writing about it. Some are quite popular in Japanese TV.
.................................................................................
ryoosai kenboo 良妻賢母 good wife and wise mother
This ideal is painted in the magazine.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
主婦之友 Shufu no Tomo "Friend of the housewife"
One of the oldest magazines for the housewife, since 1917.
Since 1954 it is spelled 主婦の友
Shufu to Seikatsu 主婦と生活
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
fujin 婦人 woman, lady , wife
Often used for a high-class woman.
婦人之友 Fujin no Tomo
Magazine for the Lady
Fujin Seikatsu 婦人生活
*****************************
Worldwide use
Hausfrau
*****************************
Things found on the way
Modern Japanese cuisine:
food, power and national identity
By Katarzyna Joanna Cwiertka
source : googlebooks
*****************************
HAIKU and SENRYU
Woman Haiku Poets 女性俳句の世界
Well, Takahama Kyoshi called their works
"kitchen haiku" !
. Kitchen Haiku 台所俳句 .
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
12/01/2010
DECEMBER NEWS
[ . BACK to WORLDKIGO TOP . ]
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December 。。。 juunigatsu 十二月
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December 18, 2010
Taiwan: Radium-Kagaya Grand Opening
Chairman of Radium-Kagaya. said:
“Radium-Kagaya is the first hotel with Japanese-style butler service introduced in Taiwan, and we hope to bring customers the top and authentic Japanese-style hotel experience. We have done a great job in the testing operation, and we believe the grand opening will increase the tourism business, bring back the prosperity of Beitou district and improve the overall tourism industry service standards.”
President of Japan Kagaya said:
"We decided to bring the traditional Japanese culture into the hot spring hotels in Taiwan. Most importantly, we would like to bring Kagaya’s true spirit of hospitality and butler service to the people of Taiwan. During the experience, we hope to promote cultural exchanges between Chinese and Japanese services. "
source : www.taiwannews.com.tw
I watched a special on TV about the training of the nakai personal room service . . . It was quite tough on the teaching side of Japan.
.................................................................................
December 05, 2010
Ministry Launches "Sato-Umi" Website
to Promote Sustainable Coastal Village and Fisheries Ecosystems
Japan's Ministry of the Environment launched a new website July 22, 2010, called Sato-Umi Net. The term "sato-umi" refers to coastal areas where the livelihoods of a community and nature coexist and intersect closely.
Sato means "home" and "umi" means ocean. The website supports activities to create harmonious interaction between people and the ocean, by explaining the concept and importance of sato-umi, as well as information on the topic, both domestic and international.
http://www.japanfs.org/en/pages/030439.html
. WASHOKU
Satoyama 里山
satoumi net 里海ネット
http://www.env.go.jp/water/heisa/satoumi/
http://www.env.go.jp/water/heisa/satoumi/en/index_e.html
.................................................................................
High Percentage of Food Waste
from Hotels in Food Service Industry in FY2009
Japan's Ministry of Agriculture, Forestry and Fisheries announced on August 6, 2010, an overview of the results by the Statistical Survey on Food Waste from the food service industry for fiscal 2009. According to the survey, waste per amount of food served (excluding beverages) was 3.2 percent for cafeterias and restaurants, 13.7 percent for wedding receptions, 10.7 percent for banquets and 14.8 percent for accommodations.
http://www.japanfs.org/en/pages/030416.html
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December 30, 2009
11th Eco-Products 2009 Exhibition
「エコプロダクツ2009」
December 10th to 12th
http://eco-pro.com/eco2009/english/
. . . CLICK here for Photos !
Tokyo International Exhibition Center,
"Tokyo Big Sight," in Ariake, Tokyo
Reference
エコプロダクツ東北2009
http://www.e-products.jp/2009-1/index.html
Some products introduced
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from old baseball clubs
The naming is a play of words with KAT .. KATSU .. to win or meaning "a super homerun". From each baseball bat they make about 5 pairs of chopsticks. Since there are so many broken bats in Japan, this is quite a number after this kind of "re-use".
. . . CLICK here for Photos !
Itoen, a Tea company 伊藤園 / 伊東園
http://www.itoen.co.jp/
Makes insoles out of the left-over tealeaves ! They are deodorizing and antibacterial in a natural way.
お茶殻入りインソール ochagara-iri insooru
http://item.rakuten.co.jp/kaiketu/10001048/
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... December 05, 2008
New varieties of potato reaching marketplace
jagaimo じゃがいも
At Koganezaki Farm at the foot of Mt. Iwaki in the Tsugaru region of Aomori Prefecture, workers have started harvesting many varieties of potatoes - red and purple spuds with skins that are either unusually bumpy or quite smooth.
The garden farm, which is operated by Koganezaki-farm, produces about 30 varieties of potato and sells them as a package containing five to 10 different types under the name of Tasting Potato, including such unfamiliar names as the Destroyer and Shadow Queen.
"Each type has a different taste, so we want consumers to select the appropriate variety depending on the dishes they are preparing," said Katsuko Nakamura, in charge of sales at the farm.
The Japanese potato market has long been dominated by two varieties - Danshaku and May Queen - in sharp contrast with other fruits and vegetables, such as tomatoes, apples and strawberries, for which new kinds are created all the time.
However, the situation has begun to change recently. Varieties called Cynthia, Chérie and Inka-no Mezame (or Inca's awakening, a seed potato from the Andes) are among the newcomers whose output has been increasing rapidly over the past several years. "A number of new varieties will be developed in the future," said Kimio Sasaki, who is responsible for overseeing operations at the farm.
The most promising of all is the Cynthia - an egg-shaped potato with a very smooth skin, thanks to the fine starch it contains. It is also easy to peel and quick to absorb seasonings, but does not become mushy when boiled. In March 2000, Kirin Agribio Co. and Koganezaki-farm jointly set up Japan Potato Corp., which sells seed potatoes including for the Cynthia and Chérie varieties.
Production of the Cynthia variety this fiscal year is estimated at about 3,000 metric tons, up 25% from a year earlier, and is expected to reach 4,500 tons next year, accounting for only a small percentage of total output. "We want Cynthia to grab about half the market shares from May Queen and Danshaku in 10 years," said Takao Aoki, chief executive officer of Japan Potato.
source : www.nni.nikkei.co.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... December 07, 2008
Samurai Cooking
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... December 09, 2008
Drop of imported Australian beef of about 30%.
Family restaurants and expensive coffee shops are closing down, whereas McDonalds is gaining about 13%. ... We are in a recession all right!
Quote from the Japan Times
Ice maker fearing a global thaw
By KO HIRANO
MINANO, Saitama Pref. — Tetsuo Asami in Nagatoro
As many as 100,000 people from Japan and abroad visit Tetsuo Asami's shaved ice parlor every summer in Minano, a small town in the Chichibu region of Saitama Prefecture, seeking out his products that use naturally frozen ice and are known for their rich taste.
Although Asami, 58, is happy with the thriving business, the threat of global warming makes him unsure whether he will still be able to make natural ice a decade from now.
"I think our customers travel all the way to Chichibu for shaved ice because they sense that they may not be able to eat it in 10 years' time given rising temperatures and deterioration in the environment of the mountains" which generate nutritious water for natural ice, Asami said.
Running the 117-year-old family business, Asami is one of only four existing natural ice makers in Japan, down from some 100 around the 1930s. The three others operate in Tochigi Prefecture.
"Given the major climate change I have seen in recent years, such as warm winters, it has become increasingly difficult to make decent natural ice," Asami said, citing his family records that show average temperatures in January in Chichibu have risen 3.5 degrees over the past 40 years.
Records by Asami's father from 1960 to 1991 show that there were many days in winter when temperatures hit minus 12 to minus 15 at 6 a.m., allowing him to "harvest" ice in December and then once again in January every year.
But since Asami took over the business in 1992, he has seen only three days or so when local temperatures fell below minus 10, making it difficult for him to harvest ice twice a season.
The declining quantity of ice has forced Asami to halt the shipment of natural ice to bars, hotels and department stores in Tokyo. Today, he only serves shaved ice at his parlor from March through November.
Natural ice forms only when it becomes very cold. Snow, meanwhile, damages the taste of the ice. With its favorable climate, the Chichibu area has long been an ideal place for making ice, in which workers form ice in ponds after drawing water from mountain streams.
"I'm very worried about the future of natural ice-making if the climate continues to change at the current pace," Asami said.
Asami believes the leadership of the United States — the world's biggest greenhouse gas emitter along with China — is vital if the world is to address global warming.
source : japantimes.co.jp/ December 10, 2008
WASHOKU : fresh clear water !
*****************************
Related words
JANUARY ... ichigatsu 一月
FEBRUARY ... nigatsu 二月
MARCH ... sangatsu 三月
APRIL ... shigatsu 四月
MAY ... gogatsu 五月
JUNE ... rokugatsu 六月
JULY ... shichigatsu 七月
AUGUST ... hachigatsu 八月
SEPTEMBER ... kugatsu 九月
OCOTBER ... juugatsu 十月
NOVEMBER ... juuichigatsu 十一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
December 。。。 juunigatsu 十二月
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
December 18, 2010
Taiwan: Radium-Kagaya Grand Opening
Chairman of Radium-Kagaya. said:
“Radium-Kagaya is the first hotel with Japanese-style butler service introduced in Taiwan, and we hope to bring customers the top and authentic Japanese-style hotel experience. We have done a great job in the testing operation, and we believe the grand opening will increase the tourism business, bring back the prosperity of Beitou district and improve the overall tourism industry service standards.”
President of Japan Kagaya said:
"We decided to bring the traditional Japanese culture into the hot spring hotels in Taiwan. Most importantly, we would like to bring Kagaya’s true spirit of hospitality and butler service to the people of Taiwan. During the experience, we hope to promote cultural exchanges between Chinese and Japanese services. "
source : www.taiwannews.com.tw
I watched a special on TV about the training of the nakai personal room service . . . It was quite tough on the teaching side of Japan.
.................................................................................
December 05, 2010
Ministry Launches "Sato-Umi" Website
to Promote Sustainable Coastal Village and Fisheries Ecosystems
Japan's Ministry of the Environment launched a new website July 22, 2010, called Sato-Umi Net. The term "sato-umi" refers to coastal areas where the livelihoods of a community and nature coexist and intersect closely.
Sato means "home" and "umi" means ocean. The website supports activities to create harmonious interaction between people and the ocean, by explaining the concept and importance of sato-umi, as well as information on the topic, both domestic and international.
http://www.japanfs.org/en/pages/030439.html
. WASHOKU
Satoyama 里山
satoumi net 里海ネット
http://www.env.go.jp/water/heisa/satoumi/
http://www.env.go.jp/water/heisa/satoumi/en/index_e.html
.................................................................................
High Percentage of Food Waste
from Hotels in Food Service Industry in FY2009
Japan's Ministry of Agriculture, Forestry and Fisheries announced on August 6, 2010, an overview of the results by the Statistical Survey on Food Waste from the food service industry for fiscal 2009. According to the survey, waste per amount of food served (excluding beverages) was 3.2 percent for cafeterias and restaurants, 13.7 percent for wedding receptions, 10.7 percent for banquets and 14.8 percent for accommodations.
http://www.japanfs.org/en/pages/030416.html
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
December 30, 2009
11th Eco-Products 2009 Exhibition
「エコプロダクツ2009」
December 10th to 12th
http://eco-pro.com/eco2009/english/
. . . CLICK here for Photos !
Tokyo International Exhibition Center,
"Tokyo Big Sight," in Ariake, Tokyo
Reference
エコプロダクツ東北2009
http://www.e-products.jp/2009-1/index.html
Some products introduced
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from old baseball clubs
The naming is a play of words with KAT .. KATSU .. to win or meaning "a super homerun". From each baseball bat they make about 5 pairs of chopsticks. Since there are so many broken bats in Japan, this is quite a number after this kind of "re-use".
. . . CLICK here for Photos !
Itoen, a Tea company 伊藤園 / 伊東園
http://www.itoen.co.jp/
Makes insoles out of the left-over tealeaves ! They are deodorizing and antibacterial in a natural way.
お茶殻入りインソール ochagara-iri insooru
http://item.rakuten.co.jp/kaiketu/10001048/
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... December 05, 2008
New varieties of potato reaching marketplace
jagaimo じゃがいも
At Koganezaki Farm at the foot of Mt. Iwaki in the Tsugaru region of Aomori Prefecture, workers have started harvesting many varieties of potatoes - red and purple spuds with skins that are either unusually bumpy or quite smooth.
The garden farm, which is operated by Koganezaki-farm, produces about 30 varieties of potato and sells them as a package containing five to 10 different types under the name of Tasting Potato, including such unfamiliar names as the Destroyer and Shadow Queen.
"Each type has a different taste, so we want consumers to select the appropriate variety depending on the dishes they are preparing," said Katsuko Nakamura, in charge of sales at the farm.
The Japanese potato market has long been dominated by two varieties - Danshaku and May Queen - in sharp contrast with other fruits and vegetables, such as tomatoes, apples and strawberries, for which new kinds are created all the time.
However, the situation has begun to change recently. Varieties called Cynthia, Chérie and Inka-no Mezame (or Inca's awakening, a seed potato from the Andes) are among the newcomers whose output has been increasing rapidly over the past several years. "A number of new varieties will be developed in the future," said Kimio Sasaki, who is responsible for overseeing operations at the farm.
The most promising of all is the Cynthia - an egg-shaped potato with a very smooth skin, thanks to the fine starch it contains. It is also easy to peel and quick to absorb seasonings, but does not become mushy when boiled. In March 2000, Kirin Agribio Co. and Koganezaki-farm jointly set up Japan Potato Corp., which sells seed potatoes including for the Cynthia and Chérie varieties.
Production of the Cynthia variety this fiscal year is estimated at about 3,000 metric tons, up 25% from a year earlier, and is expected to reach 4,500 tons next year, accounting for only a small percentage of total output. "We want Cynthia to grab about half the market shares from May Queen and Danshaku in 10 years," said Takao Aoki, chief executive officer of Japan Potato.
source : www.nni.nikkei.co.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... December 07, 2008
Samurai Cooking
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... December 09, 2008
Drop of imported Australian beef of about 30%.
Family restaurants and expensive coffee shops are closing down, whereas McDonalds is gaining about 13%. ... We are in a recession all right!
Quote from the Japan Times
Ice maker fearing a global thaw
By KO HIRANO
MINANO, Saitama Pref. — Tetsuo Asami in Nagatoro
As many as 100,000 people from Japan and abroad visit Tetsuo Asami's shaved ice parlor every summer in Minano, a small town in the Chichibu region of Saitama Prefecture, seeking out his products that use naturally frozen ice and are known for their rich taste.
Although Asami, 58, is happy with the thriving business, the threat of global warming makes him unsure whether he will still be able to make natural ice a decade from now.
"I think our customers travel all the way to Chichibu for shaved ice because they sense that they may not be able to eat it in 10 years' time given rising temperatures and deterioration in the environment of the mountains" which generate nutritious water for natural ice, Asami said.
Running the 117-year-old family business, Asami is one of only four existing natural ice makers in Japan, down from some 100 around the 1930s. The three others operate in Tochigi Prefecture.
"Given the major climate change I have seen in recent years, such as warm winters, it has become increasingly difficult to make decent natural ice," Asami said, citing his family records that show average temperatures in January in Chichibu have risen 3.5 degrees over the past 40 years.
Records by Asami's father from 1960 to 1991 show that there were many days in winter when temperatures hit minus 12 to minus 15 at 6 a.m., allowing him to "harvest" ice in December and then once again in January every year.
But since Asami took over the business in 1992, he has seen only three days or so when local temperatures fell below minus 10, making it difficult for him to harvest ice twice a season.
The declining quantity of ice has forced Asami to halt the shipment of natural ice to bars, hotels and department stores in Tokyo. Today, he only serves shaved ice at his parlor from March through November.
Natural ice forms only when it becomes very cold. Snow, meanwhile, damages the taste of the ice. With its favorable climate, the Chichibu area has long been an ideal place for making ice, in which workers form ice in ponds after drawing water from mountain streams.
"I'm very worried about the future of natural ice-making if the climate continues to change at the current pace," Asami said.
Asami believes the leadership of the United States — the world's biggest greenhouse gas emitter along with China — is vital if the world is to address global warming.
source : japantimes.co.jp/ December 10, 2008
WASHOKU : fresh clear water !
*****************************
Related words
JANUARY ... ichigatsu 一月
FEBRUARY ... nigatsu 二月
MARCH ... sangatsu 三月
APRIL ... shigatsu 四月
MAY ... gogatsu 五月
JUNE ... rokugatsu 六月
JULY ... shichigatsu 七月
AUGUST ... hachigatsu 八月
SEPTEMBER ... kugatsu 九月
OCOTBER ... juugatsu 十月
NOVEMBER ... juuichigatsu 十一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
11/17/2010
Worlds of Flavor
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
CIA Worlds of Flavor
2010 Worlds of Flavor ®
Conference November 4–6, 2010
The theme of this year
Japan: Flavors of Culture
テーマは「日本の味と食文化」
This annual three-day forum is widely acknowledged as one of our country's most influential professional forums on world cuisines and trends. Each November, the Worlds of Flavor® Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.
The 13th Annual Worlds of Flavor Conference will represent one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years.
Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the "gold standards" of Japan and Japanese food culture.
"Japan: Flavors of Culture,"
will both celebrate the increasing interest in Japanese flavors in American foodservice as well as provide access to an unprecedented gathering of culinary talent from Japan—talent who represent mastery in their respective areas of endeavor. The conference faculty will include more than 60 leading chefs and other experts on the food and culinary traditions of Japan. Participating chefs from Japan will represent a variety of Japanese regional culinary traditions and types of cooking from casual to high cuisine and from traditional to modern. American chefs and operators will discuss how they are adopting and translating Japanese flavors for a range of new-generation U.S. foodservice concepts.
Highlighted themes will include traditional Japanese techniques for farming and fishing, the Japanese heritage of preserved foods from soy sauce to miso and nori, the world of Japanese noodles from soba and udon to ramen, sushi and sashimi traditions, Japanese cooking techniques from tempura to the Japanese live fire kitchen, an insider's view of the legendary kaiseki kitchens of Japan, the philosophy and art of Japanese cooking and food presentation, Japanese kitchen tools, Japanese desserts, Japanese green tea, sake, beverage pairings, and much more.
source : www.ciaprochef.com
. Rererence .
Worlds of Flavor conference adds Japan to its menu
Japan Times, Nov. 18, 2010
.................................................................................
料理界のハーバードと言われる米国の名門料理大学
CIA（The Culinary Institute of America）
では毎年11月上旬の3日間にわたり、世界最大級の料理会議“
World of Flavor Conference &Festival（WOF）”を行っている。全米から集まる料理人や料理研究家をはじめ、世界の食に携わるプロフェッショナルやそれを支えるさまざまな分野の人を対象とした、料理の世界に大きな影響を与えると評価される国際会議とされている。
source : 英文イベント概要）
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
CIA Worlds of Flavor
2010 Worlds of Flavor ®
Conference November 4–6, 2010
The theme of this year
Japan: Flavors of Culture
テーマは「日本の味と食文化」
This annual three-day forum is widely acknowledged as one of our country's most influential professional forums on world cuisines and trends. Each November, the Worlds of Flavor® Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.
The 13th Annual Worlds of Flavor Conference will represent one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years.
Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the "gold standards" of Japan and Japanese food culture.
"Japan: Flavors of Culture,"
will both celebrate the increasing interest in Japanese flavors in American foodservice as well as provide access to an unprecedented gathering of culinary talent from Japan—talent who represent mastery in their respective areas of endeavor. The conference faculty will include more than 60 leading chefs and other experts on the food and culinary traditions of Japan. Participating chefs from Japan will represent a variety of Japanese regional culinary traditions and types of cooking from casual to high cuisine and from traditional to modern. American chefs and operators will discuss how they are adopting and translating Japanese flavors for a range of new-generation U.S. foodservice concepts.
Highlighted themes will include traditional Japanese techniques for farming and fishing, the Japanese heritage of preserved foods from soy sauce to miso and nori, the world of Japanese noodles from soba and udon to ramen, sushi and sashimi traditions, Japanese cooking techniques from tempura to the Japanese live fire kitchen, an insider's view of the legendary kaiseki kitchens of Japan, the philosophy and art of Japanese cooking and food presentation, Japanese kitchen tools, Japanese desserts, Japanese green tea, sake, beverage pairings, and much more.
source : www.ciaprochef.com
. Rererence .
Worlds of Flavor conference adds Japan to its menu
Japan Times, Nov. 18, 2010
.................................................................................
料理界のハーバードと言われる米国の名門料理大学
CIA（The Culinary Institute of America）
では毎年11月上旬の3日間にわたり、世界最大級の料理会議“
World of Flavor Conference &Festival（WOF）”を行っている。全米から集まる料理人や料理研究家をはじめ、世界の食に携わるプロフェッショナルやそれを支えるさまざまな分野の人を対象とした、料理の世界に大きな影響を与えると評価される国際会議とされている。
source : 英文イベント概要）
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
11/15/2010
Music and Food
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Music and Food
Some people think that animals and plants grow better if you let them listen to soothing music for some time every day.
Mozart seems to be a favorite among the classical music showers.
Music is also played to food that needs a period of ripening, like fruit, soy sauce, miso paste, mushrooms and even the dough for a good bread.
A good sake might spend some time with classical music, as they to in Fukushima, at Ohara Shuzo.
. Chicken, Hinaidori and other local brands
. Cows, beef and music ... Wagyu 和牛
Matsuzaka Beef
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mozart Bananas モーツアルトバナナ
from Toyoka Chuo Seika, Hyogo prefecture
兵庫県の豊岡中央青果
The unripe bananas from the Philippines are ripened in a store room with Mozart music playing for them.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Harada Star Drop Tomatoes
原田 星のしずく トマト
source : ~ha-ra-da
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mozart's growing influence on food
The music of Mozart happens to be rich in such frequencies (1/f noise, pink noise) above 8,000 Hz - which is why sound and music therapy both tend to use it.
source : The Japan Times, Nov. 25, 2010
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Music and Food
Some people think that animals and plants grow better if you let them listen to soothing music for some time every day.
Mozart seems to be a favorite among the classical music showers.
Music is also played to food that needs a period of ripening, like fruit, soy sauce, miso paste, mushrooms and even the dough for a good bread.
A good sake might spend some time with classical music, as they to in Fukushima, at Ohara Shuzo.
. Chicken, Hinaidori and other local brands
. Cows, beef and music ... Wagyu 和牛
Matsuzaka Beef
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mozart Bananas モーツアルトバナナ
from Toyoka Chuo Seika, Hyogo prefecture
兵庫県の豊岡中央青果
The unripe bananas from the Philippines are ripened in a store room with Mozart music playing for them.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Harada Star Drop Tomatoes
原田 星のしずく トマト
source : ~ha-ra-da
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mozart's growing influence on food
The music of Mozart happens to be rich in such frequencies (1/f noise, pink noise) above 8,000 Hz - which is why sound and music therapy both tend to use it.
source : The Japan Times, Nov. 25, 2010
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
10/14/2010
Lodgings (hatago)
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lodgings, inn (hatago)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Hatago (旅籠, 旅篭)
were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
They were also called hatagoya (旅籠屋).
Hatago means "traveling basket."
The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.
Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
© More in the WIKIPEDIA !
. shukuba 宿場 post station, postal station .
. kujiyado, kuji yado 公事宿 lawsuit inn, "lawyers' inn” .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tokaido, Akasaka by Hiroshige
meshimori hatago 飯盛旅籠（めしもりはたご)
lodgings serving food (and women)
Travellers could ask for food being brought by women who would serve them "anything".
A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).
Tokaido, Goyu 御油(ごゆ) by Toyokuni
- Goyu 御油 and Akasaka 赤 on the Tokaido Road - Basho is visiting
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.
Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
A licensed hatago would provide two meals, breakfast and evening meal.
Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).
Travellers would often have to share a simple room with others.
When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.
Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.
.Toyokawa Inari Shrine 豊川稲荷 i .
. tarai 盥 - たらい tub, basin, washing bowl, wash tub .
.................................................................................
Tokaido, Hiratsuka, by Hiroshige
Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
For a slow traveller, Hiratsuka was the second stop-over on the trip.
Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
This is quite a delicious evening meal. Fish was not served in the morning.
. Reference : 旅籠 in 江戸 .
*****************************
Worldwide use
*****************************
Things found on the way
Modern Hatago and Food 旅籠料理
. . . CLICK here for Photos !
ryokan 旅館 Japanese inn
Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.
honjin 本陣 feudal lord's lodging in the Edo period
... waki honjin 脇本陣
. sankin kootai 参勤交代 Sankin Kotai Daimyo attendance in Edo .
hoteru ホテル hotel
minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
a private home providing meals and lodging (for tourists)
shukubo, shukuboo 宿坊 lodging in a temple
*****************************
HAIKU and SENRYU
かすむ日や大旅籠屋のうらの松
kasumu hi ya oohatagoya no ura no matsu
misty day--
behind the big inn
a pine
Kobayashi Issa
(Tr. David Lanoue)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
時の日や昔旅籠の掛時計
toki no hi ya mukashi hatago no kakedokei
time memorial day -
this wall clock
in the old inn
Sankei 山渓
. toki no kinenbi 時の記念日 (ときのきねんび)
time memorial day, time day
*****************************
Related words
. Restaurants
. Train Station Lunch Box (ekiben)
. Palanquin, sedan chair (kago 篭 or かご)
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #hatago #yado -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lodgings, inn (hatago)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Hatago (旅籠, 旅篭)
were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
They were also called hatagoya (旅籠屋).
Hatago means "traveling basket."
The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.
Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
© More in the WIKIPEDIA !
. shukuba 宿場 post station, postal station .
. kujiyado, kuji yado 公事宿 lawsuit inn, "lawyers' inn” .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tokaido, Akasaka by Hiroshige
meshimori hatago 飯盛旅籠（めしもりはたご)
lodgings serving food (and women)
Travellers could ask for food being brought by women who would serve them "anything".
A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).
Tokaido, Goyu 御油(ごゆ) by Toyokuni
- Goyu 御油 and Akasaka 赤 on the Tokaido Road - Basho is visiting
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.
Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
A licensed hatago would provide two meals, breakfast and evening meal.
Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).
Travellers would often have to share a simple room with others.
When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.
Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.
.Toyokawa Inari Shrine 豊川稲荷 i .
. tarai 盥 - たらい tub, basin, washing bowl, wash tub .
.................................................................................
Tokaido, Hiratsuka, by Hiroshige
Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
For a slow traveller, Hiratsuka was the second stop-over on the trip.
Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
This is quite a delicious evening meal. Fish was not served in the morning.
. Reference : 旅籠 in 江戸 .
*****************************
Worldwide use
*****************************
Things found on the way
Modern Hatago and Food 旅籠料理
. . . CLICK here for Photos !
ryokan 旅館 Japanese inn
Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.
honjin 本陣 feudal lord's lodging in the Edo period
... waki honjin 脇本陣
. sankin kootai 参勤交代 Sankin Kotai Daimyo attendance in Edo .
hoteru ホテル hotel
minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
a private home providing meals and lodging (for tourists)
shukubo, shukuboo 宿坊 lodging in a temple
*****************************
HAIKU and SENRYU
かすむ日や大旅籠屋のうらの松
kasumu hi ya oohatagoya no ura no matsu
misty day--
behind the big inn
a pine
Kobayashi Issa
(Tr. David Lanoue)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
時の日や昔旅籠の掛時計
toki no hi ya mukashi hatago no kakedokei
time memorial day -
this wall clock
in the old inn
Sankei 山渓
. toki no kinenbi 時の記念日 (ときのきねんび)
time memorial day, time day
*****************************
Related words
. Restaurants
. Train Station Lunch Box (ekiben)
. Palanquin, sedan chair (kago 篭 or かご)
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #hatago #yado -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
10/13/2010
Japan Foodways
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japan Foodways, Past and Present
304 pages
The first English-language compilation of research
on Japanese cooking and food culture
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods.
Framed by two reoccurring themes--
food in relation to place and
food in relation to status --
the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world.
Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.
"A pathbreaking volume on Japanese culinary history with great depth and scope."
--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval
"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"
--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese
Eric C. Rath
is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Art.
Stephanie Assmann
is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.
source : www.press.uillinois.edu
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Food and Fantasy in Early Modern Japan
Eric C. Rath
December 2010
ISBN: 9780520262270
How did one dine with a shogun?
Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
source : www.ucpress.edu
*****************************
Related words
***** REFERENCE - External LINKS and Resources
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Japan Foodways, Past and Present
304 pages
The first English-language compilation of research
on Japanese cooking and food culture
Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods.
Framed by two reoccurring themes--
food in relation to place and
food in relation to status --
the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world.
Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.
"A pathbreaking volume on Japanese culinary history with great depth and scope."
--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval
"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"
--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese
Eric C. Rath
is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Art.
Stephanie Assmann
is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.
source : www.press.uillinois.edu
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Food and Fantasy in Early Modern Japan
Eric C. Rath
December 2010
ISBN: 9780520262270
How did one dine with a shogun?
Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
source : www.ucpress.edu
*****************************
Related words
***** REFERENCE - External LINKS and Resources
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
7/15/2010
Sex and Food
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sex, Fertility and Food
Read this first !
. Penis Festivals
for a bountiful harvest
Honen Matsuri (Hoonen Matsuri 豊年祭)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Special food is prepared for these festivals.
Penis and vagina candy
penis for 600 yen
pussy for 600 yen
.................................................................................
Penis Lollipops
.................................................................................
Daikon Radish Penis
.................................................................................
fuufu mochi 夫婦餅 His and Hers Mochi
MORE : penis souveniers
www.loneleeplanet.com
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
***** . Temple and Shrine Festivals and Food
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sex, Fertility and Food
Read this first !
. Penis Festivals
for a bountiful harvest
Honen Matsuri (Hoonen Matsuri 豊年祭)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Special food is prepared for these festivals.
Penis and vagina candy
penis for 600 yen
pussy for 600 yen
.................................................................................
Penis Lollipops
.................................................................................
Daikon Radish Penis
.................................................................................
fuufu mochi 夫婦餅 His and Hers Mochi
MORE : penis souveniers
www.loneleeplanet.com
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
***** . Temple and Shrine Festivals and Food
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
7/13/2010
Gopan Bread Maker
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gopan Bread Maker
quote
SANYO Announces the World First
Rice Bread Cooker "GOPAN"
that Can Easily Bake Rice Bread from Rice Grain at Home
Tokyo, July 13, 2010 -
SANYO Electric Co., Ltd. (SANYO) is pleased to announce the release of the world first rice bread cooker "GOPAN " that can easily bake rice bread in every home from rice grain. The product will be released for sale on October 8, 2010.
The Gopan looks similar to a rice cooker. Just add 220 grams of rice, 210 grams of water, sugar, salt and shortening in the bread pan, and gluten and dry yeast in the unit's automatic dispenser, and the machine grinds the grain, and kneads and bakes the dough in about four hours.
Rice is the principal food in Japan. However, the consumption of domestic rice has decreased by half compared to 1962. It is feared that the decreasing rice demand may negatively impact the development of technology in the agriculture field, and therefore slow improvement in the taste of rice, which will further contribute to the domestic consumption decrease. Meanwhile, the number of people concerned about the reliability of food has increased. Also, more and more people are checking farm producer's information before buying cooking ingredients.
世界の人々に健康で楽しい、お米ライフを提案する
おうちのお米で、毎日手軽に「パン」がつくれる
世界初！ライスブレッドクッカー「GOPAN（ゴパン）」を発売
source : sanyo.com/news
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
GOPAN is a play of words with
GOHAN, cooked rice
and
PAN, Japanese for Bread
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
. WASHOKU
Bread (pan) Brot
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gopan Bread Maker
quote
SANYO Announces the World First
Rice Bread Cooker "GOPAN"
that Can Easily Bake Rice Bread from Rice Grain at Home
Tokyo, July 13, 2010 -
SANYO Electric Co., Ltd. (SANYO) is pleased to announce the release of the world first rice bread cooker "GOPAN " that can easily bake rice bread in every home from rice grain. The product will be released for sale on October 8, 2010.
The Gopan looks similar to a rice cooker. Just add 220 grams of rice, 210 grams of water, sugar, salt and shortening in the bread pan, and gluten and dry yeast in the unit's automatic dispenser, and the machine grinds the grain, and kneads and bakes the dough in about four hours.
Rice is the principal food in Japan. However, the consumption of domestic rice has decreased by half compared to 1962. It is feared that the decreasing rice demand may negatively impact the development of technology in the agriculture field, and therefore slow improvement in the taste of rice, which will further contribute to the domestic consumption decrease. Meanwhile, the number of people concerned about the reliability of food has increased. Also, more and more people are checking farm producer's information before buying cooking ingredients.
世界の人々に健康で楽しい、お米ライフを提案する
おうちのお米で、毎日手軽に「パン」がつくれる
世界初！ライスブレッドクッカー「GOPAN（ゴパン）」を発売
source : sanyo.com/news
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
GOPAN is a play of words with
GOHAN, cooked rice
and
PAN, Japanese for Bread
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
*****************************
Related words
. WASHOKU
Bread (pan) Brot
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
7/01/2010
JULY NEWS
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
JULY ... shichigatsu 七月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 12, 2010
Announces Japan-wide Sale of
Pizzas made from Domestic Rice Flour
Pizza Hut Inc., a major pizza delivery chain with branches all over Japan, has been selling pizzas made using domestic rice flour since May 2010. In support of the activities of "Food Action Nippon," which runs national campaigns to improve Japan's food self-sufficiency, and its Rice Flour Club, which promotes rice flour consumption, Pizza Hut has begun using rice flour in its pizza dough.
Pizza Hut has refined its dough recipe to maintain its unique texture and flavor over the past three years, as this was the company's highest priority regarding the introduction of rice flour. To ensure safety and reliability, as well as consistency in the quality and quantity of rice, the company opted to use Koshihikari brand rice from contracted farmers in Tainai City, Niigata Prefecture, and succeeded in creating good rice flour by milling the Koshihikari using two-step milling technology.
Pizza Hut became a partner in the "Food Action Nippon" promotion in September 2009, aiming to promote domestic agricultural production. It has also joined the Rice Flour Club as part of its sale of pizzas made from rice flour. Pizza Hut now aims to develop other rice flour products in order to act as a bridge between rice producers and consumers.
source : www.japanfs.org
ピザハットでは、国産米粉を使用したピザ生地4種類
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 3, 2009
"The Niigata Sake Book"
新潟県酒造組合 (編集)
Translated from Japanese, publisher: Japan Times
"Niigata Seishu Tatsujin Kentei Koshiki Tekisuto Bukku"
「新潟清酒達人検定」
Japanese published in 2007
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tobacco Cafe / Cafe Tobacco 喫煙カフェ 新宿
Near Shinjuku station
Since most places in Tokyo are now non-smoking areas, this is an oasis for smokers.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 4, 2009
宮崎ビーフバーガー Biggest Burger at Miyazaki Seagaia
The world's biggest hamburger.
It weighs 136.2 kilograms -- bigger than the world record of 84.14 kilograms. Here is is at Sunbeach Hitsotsuba in Miyazaki on Saturday, July 4. The burger was made by 15 Phoenix Seagaia 宮崎シーガイア Resort chefs over eight hours, using 70 kilograms of beef and 30 kilograms of pork. It will be submitted for registration in the Guinness Book of Records if one sells over the next year. It sells for 150.000 Yen a piece.
source : yummy-honey.cocolog-nifty.com
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 3, 2009
OKUTA,
an environmentally conscious home renovation company based in Saitama Prefecture, Japan, started procuring organic rice for its employees in March 2009. The objective of its Komé-Mamé Project (Komé-Mamé (kome mame) means rice and beans) is to increase employee interest in food and agriculture while supporting organic farmers within Saitama.
Shimosato farm in Ogawa, Yoshinori Kaneko
source : www.japanfs.org
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 9, 2009
Ramen robot replaces fleshy chef at Yamanashi eatery
桃園ロボットラーメン
Yamanashi -- "Momozono Robot Ramen," a ramen shop that opened here in November last year, is gaining popularity not only for its delicious ramen noodles, but for its robotic chef.
The ramen-making robot was built by 60-year-old shop owner Yoshihira Uchida, who spent about 20 million yen on its construction. Customers can place their orders on a computer in the shop, customizing various aspects such as the levels of soy sauce, salt, and richness of the soup. Uchida says there are 40 million different flavor permutations.
The noodles themselves are cooked by a human, with the robot creating a perfectly blended soup which is then delivered to the human chef via a conveyor belt, who adds the noodles and toppings. The whole process takes only about two minutes, a minute shorter than instant cup noodles. Prices of ramen per bowl are 500 yen for regular size and 300 yen for small size.
Uchida developed a love of electronics during elementary and junior high school, which he went on to study at the Musashi Institute of Technology (now Tokyo City University) and the University of Toyama's graduate school, focusing on electronic circuits and motors. After graduating, Uchida worked on noodle-packing machines at a food manufacturer until he retired from the company last year.
While working for the company, Uchida, a huge noodle lover, opened a soba noodle shop 10 years ago. He later started to make ramen -- which received mixed comments from friends, with some saying the taste was strong, and others too weak. In the end, Uchida hit upon the idea of creating a robot that can allow customers to choose the flavor they want.
source : (Mainichi Japan) July 4, 2009
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 13, 2009
Suntory Holdings Ltd and Kirin Holdings Co
Japan's top two beverage makers, Kirin and Suntory, are considering merging their operations, a Suntory spokesman said Monday.
A merger would help the companies overcome a saturated domestic market with an aging population and compete more strongly with large international brands.
source : Mainichi Shinbun, July 13
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 18, 2009
Miele Guide
The Miele Guide is a regional guide book to restaurants in Asia.
It is published by Singapore-based Ate Media, and officially sponsored by the German home appliance maker Miele.
They will launch a charity month in Asia, with more than 50 hotels participating.
They promise to donate 15 percent of this to the United Nations World Food Program.
............................................
International Tokyo Toy Show 2009
Jul 17, 2009 - Jul 19, 2009
The International Tokyo Toy Show kicked off Thursday at Tokyo Big Sight.
Cooking toys are a great hit this year.
Reference
WASHOKU : Toys and Food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 24, 2009
Beer for 100 Yen !
Sapporo Beer, Ebisu Stout Creamy Top
エビス スタウト クリーミートップ
Yebisu Creamy Top Stout
イオン１００円ビール
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 29, 2009
Chewing gum FITs (フィッツ)ロッテ Fit's ミックス / ロッテ Fit's シトラス
in three flavors and easy out of the box
CLICK here for PHOTOS !
Lotte
Reference
*****************************
Related words
JANUARY ... ichigatsu 一月
FEBRUARY ... nigatsu 二月
MARCH ... sangatsu 三月
APRIL ... shigatsu 四月
MAY ... gogatsu 五月
JUNE ... rokugatsu 六月
JULY ... shichigatsu 七月
NOVEMBER ... juuichigatsu 十一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU ... SEASONAL DISHES SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
JULY ... shichigatsu 七月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 12, 2010
Announces Japan-wide Sale of
Pizzas made from Domestic Rice Flour
Pizza Hut Inc., a major pizza delivery chain with branches all over Japan, has been selling pizzas made using domestic rice flour since May 2010. In support of the activities of "Food Action Nippon," which runs national campaigns to improve Japan's food self-sufficiency, and its Rice Flour Club, which promotes rice flour consumption, Pizza Hut has begun using rice flour in its pizza dough.
Pizza Hut has refined its dough recipe to maintain its unique texture and flavor over the past three years, as this was the company's highest priority regarding the introduction of rice flour. To ensure safety and reliability, as well as consistency in the quality and quantity of rice, the company opted to use Koshihikari brand rice from contracted farmers in Tainai City, Niigata Prefecture, and succeeded in creating good rice flour by milling the Koshihikari using two-step milling technology.
Pizza Hut became a partner in the "Food Action Nippon" promotion in September 2009, aiming to promote domestic agricultural production. It has also joined the Rice Flour Club as part of its sale of pizzas made from rice flour. Pizza Hut now aims to develop other rice flour products in order to act as a bridge between rice producers and consumers.
source : www.japanfs.org
ピザハットでは、国産米粉を使用したピザ生地4種類
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 3, 2009
"The Niigata Sake Book"
新潟県酒造組合 (編集)
Translated from Japanese, publisher: Japan Times
"Niigata Seishu Tatsujin Kentei Koshiki Tekisuto Bukku"
「新潟清酒達人検定」
Japanese published in 2007
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tobacco Cafe / Cafe Tobacco 喫煙カフェ 新宿
Near Shinjuku station
Since most places in Tokyo are now non-smoking areas, this is an oasis for smokers.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 4, 2009
宮崎ビーフバーガー Biggest Burger at Miyazaki Seagaia
The world's biggest hamburger.
It weighs 136.2 kilograms -- bigger than the world record of 84.14 kilograms. Here is is at Sunbeach Hitsotsuba in Miyazaki on Saturday, July 4. The burger was made by 15 Phoenix Seagaia 宮崎シーガイア Resort chefs over eight hours, using 70 kilograms of beef and 30 kilograms of pork. It will be submitted for registration in the Guinness Book of Records if one sells over the next year. It sells for 150.000 Yen a piece.
source : yummy-honey.cocolog-nifty.com
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 3, 2009
OKUTA,
an environmentally conscious home renovation company based in Saitama Prefecture, Japan, started procuring organic rice for its employees in March 2009. The objective of its Komé-Mamé Project (Komé-Mamé (kome mame) means rice and beans) is to increase employee interest in food and agriculture while supporting organic farmers within Saitama.
Shimosato farm in Ogawa, Yoshinori Kaneko
source : www.japanfs.org
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 9, 2009
Ramen robot replaces fleshy chef at Yamanashi eatery
桃園ロボットラーメン
Yamanashi -- "Momozono Robot Ramen," a ramen shop that opened here in November last year, is gaining popularity not only for its delicious ramen noodles, but for its robotic chef.
The ramen-making robot was built by 60-year-old shop owner Yoshihira Uchida, who spent about 20 million yen on its construction. Customers can place their orders on a computer in the shop, customizing various aspects such as the levels of soy sauce, salt, and richness of the soup. Uchida says there are 40 million different flavor permutations.
The noodles themselves are cooked by a human, with the robot creating a perfectly blended soup which is then delivered to the human chef via a conveyor belt, who adds the noodles and toppings. The whole process takes only about two minutes, a minute shorter than instant cup noodles. Prices of ramen per bowl are 500 yen for regular size and 300 yen for small size.
Uchida developed a love of electronics during elementary and junior high school, which he went on to study at the Musashi Institute of Technology (now Tokyo City University) and the University of Toyama's graduate school, focusing on electronic circuits and motors. After graduating, Uchida worked on noodle-packing machines at a food manufacturer until he retired from the company last year.
While working for the company, Uchida, a huge noodle lover, opened a soba noodle shop 10 years ago. He later started to make ramen -- which received mixed comments from friends, with some saying the taste was strong, and others too weak. In the end, Uchida hit upon the idea of creating a robot that can allow customers to choose the flavor they want.
source : (Mainichi Japan) July 4, 2009
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 13, 2009
Suntory Holdings Ltd and Kirin Holdings Co
Japan's top two beverage makers, Kirin and Suntory, are considering merging their operations, a Suntory spokesman said Monday.
A merger would help the companies overcome a saturated domestic market with an aging population and compete more strongly with large international brands.
source : Mainichi Shinbun, July 13
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 18, 2009
Miele Guide
The Miele Guide is a regional guide book to restaurants in Asia.
It is published by Singapore-based Ate Media, and officially sponsored by the German home appliance maker Miele.
They will launch a charity month in Asia, with more than 50 hotels participating.
They promise to donate 15 percent of this to the United Nations World Food Program.
............................................
International Tokyo Toy Show 2009
Jul 17, 2009 - Jul 19, 2009
The International Tokyo Toy Show kicked off Thursday at Tokyo Big Sight.
Cooking toys are a great hit this year.
Reference
WASHOKU : Toys and Food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 24, 2009
Beer for 100 Yen !
Sapporo Beer, Ebisu Stout Creamy Top
エビス スタウト クリーミートップ
Yebisu Creamy Top Stout
イオン１００円ビール
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. July 29, 2009
Chewing gum FITs (フィッツ)ロッテ Fit's ミックス / ロッテ Fit's シトラス
in three flavors and easy out of the box
CLICK here for PHOTOS !
Lotte
Reference
*****************************
Related words
JANUARY ... ichigatsu 一月
FEBRUARY ... nigatsu 二月
MARCH ... sangatsu 三月
APRIL ... shigatsu 四月
MAY ... gogatsu 五月
JUNE ... rokugatsu 六月
JULY ... shichigatsu 七月
NOVEMBER ... juuichigatsu 十一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU ... SEASONAL DISHES SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
6/19/2010
Gyaru ... Gals and Food
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gyaru Gals, Girls
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
noogyaru 農ギャル / ノギャル no gyaru, farming girls
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ugyaru 魚ギャル / ウギャル fishing girls
some are even trying to grow oysters in Iwate.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
The idea was to promote local farming by bringing in some city girls to do a spot of harvesting. The word nogyaru is a combination of nogyo (農業 - agriculture) and gyaru. Well, you might be interested to know that the fishing industry has decided that the farmers had the right idea and have now launched the Ugyaru Project.
The "u" of ugyaru comes from uo (魚 - fish, also read as sakana) and umi (海 - sea). Fisherman are frustrated that females have been forsaking fish in favour of fast food and want to foster fashionable faith in traditional folk food culture.
The new face of fish is charisma model Lie (rhymes with rye), who also seems to be known as Kei (rhymes with ray) as you can see here where she copies Lady Gaga's styling for the "No Wig, No Life" section of Gal Research Press. Lie will aim to counter the impression that fish is difficult to prepare and eat as well as encouraging more young people to work in the fisheries industry. There are plans is to arrange tours for gyaru mama - gyaru with kids - launch lines of stylish fishing workwear and set up classes to teach proper fish preparation. Lie herself has been working with restaurant chefs learning how to cut fish which is why she is pictured holding some slabs of maguro.
source : www.fuckedgaijin.com
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
八月のジムガガくちづさんで蹴る
hachigatsu no jimu gaga kuchizusande keru
August gym
humming Lady Gaga
I shoot
Tr. Fay Aoyagi
Taniguchi Toriko 谷口鳥子
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gyaru Gals, Girls
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
noogyaru 農ギャル / ノギャル no gyaru, farming girls
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ugyaru 魚ギャル / ウギャル fishing girls
some are even trying to grow oysters in Iwate.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
The idea was to promote local farming by bringing in some city girls to do a spot of harvesting. The word nogyaru is a combination of nogyo (農業 - agriculture) and gyaru. Well, you might be interested to know that the fishing industry has decided that the farmers had the right idea and have now launched the Ugyaru Project.
The "u" of ugyaru comes from uo (魚 - fish, also read as sakana) and umi (海 - sea). Fisherman are frustrated that females have been forsaking fish in favour of fast food and want to foster fashionable faith in traditional folk food culture.
The new face of fish is charisma model Lie (rhymes with rye), who also seems to be known as Kei (rhymes with ray) as you can see here where she copies Lady Gaga's styling for the "No Wig, No Life" section of Gal Research Press. Lie will aim to counter the impression that fish is difficult to prepare and eat as well as encouraging more young people to work in the fisheries industry. There are plans is to arrange tours for gyaru mama - gyaru with kids - launch lines of stylish fishing workwear and set up classes to teach proper fish preparation. Lie herself has been working with restaurant chefs learning how to cut fish which is why she is pictured holding some slabs of maguro.
source : www.fuckedgaijin.com
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
八月のジムガガくちづさんで蹴る
hachigatsu no jimu gaga kuchizusande keru
August gym
humming Lady Gaga
I shoot
Tr. Fay Aoyagi
Taniguchi Toriko 谷口鳥子
*****************************
Related words
***** WASHOKU : General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
6/12/2010
Tsuchinoko
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
"Hammerspawn" (tsuchinoko )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Japanese Resource
with many illustrations according to the sightings in parts of Japan
http://www.d1.dion.ne.jp/~k_nozaki/maborosi.htm
nozuchi 野槌 / tsuchinoko ツチノコ
五八寸 / 杵の子蛇 / 鋤の床蛇 / こうがい蛇
About the size of a beer bottle. Light black with spots. Sharp eyes and ears. Snors when sleeping. Smells terribly bad. Rolls to the side (korokoro コロコロ) and then runs (dotandotan ドタンバタン). Poisonous bite.
.................................................................................
The Tsuchinoko (ツチノコ or 槌の子)
literally translating to "hammerspawn," is a legendary snake-like cryptid from Japan. The name tsuchinoko is prevalent in Western Japan, including Kansai and Shikoku; the creature is known as bachi hebi (バチヘビ) in Northeastern Japan.
Tsuchinoko are described as being between 30 and 80 centimeters in length, similar in appearance to a snake, but with a central girth that is much wider than its head or tail, and as having fangs and venom similar to that of a viper. Some accounts also describe the tsuchinoko as being able to jump up to a meter in distance.
According to legend, some tsuchinoko have the ability to speak and a propensity for lying, as well as a taste for alcohol. Legend also records that it will sometimes swallow its own tail so that it can roll like a hoop, similar to the mythical Hoop snake.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History
Drawings resembling tsuchinoko on stoneware dating back to the Jomon Period have been discovered in Gifu and Nagano. An encyclopedia from the Edo Period contains a description of the tsuchinoko under the name yatsui hebi. Accounts of the tsuchinoko can also be found in the Kojiki.
In 1989 the town of Mikata, Hyogo Prefecture offered a reward of 330 square meters of land to anybody who could capture a tsuchinoko and, in 2001, it put a large black snake on display under the claim that the creature was a tsuchinoko.
Theories
Excluding Hokkaido and the southern Japanese islands, tsuchinoko sightings have been reported all over Japan. As an actual tsuchinoko has never been formally cataloged by science, there is some speculation that other animals have been mistaken for the creature. Some believe the tsuchinoko legend to be based on encounters with snakes that recently swallowed a meal. The blue-tongued lizard, which became legal to own in Japan in the 1970s, also seems to be easily mistakable for a tsuchinoko; its only major difference in appearance is its four legs.
source
http://www.monstropedia.org/index.php?title=Tsuchinoko
ツチノコの民俗学―妖怪から未確認動物へ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Findings of these mythical reptiles have been made is some parts of Japan, for example in Mikata, Hyogo prefecture and Yoshii, Okayama prefecture.
tsuchi no ko are already mentioned in the old records of the Kojiki.
Towns where these snake-like reptiles have been found were soon producing many artefacts and even food in the name.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko goheimochi つちのこ五平餅
source
http://www.47news.jp/topics/b-gourmet/2009/05/
from the "Tsuchinoko Festa" 「つちのこフェスタ」
岐阜県加茂郡東白川村神土426-1, Gifu Prefecture, in May 2009
The Town of Higashi Shirakawa has even opened a small museum,
tsuchinoko kan つちのこ館.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
chokoeggu tsuchinoko チョコエッグ ツチノコ
chocolate eggs "tsuchi no ko"
from Furuta
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko wain つちのこワイン "tsuchinoko wine"
from Akaiwa city 赤磐
Akaiwa City, located in southeast Okayama Prefecture
http://www.city.akaiwa.lg.jp/tutinoko/syohin.html
and from Yoshii Town, in Okayama, where this animal has been sighted too, we have
tsuchinoko senbei つちのこせんべい
Sembei a la Tsuchinoko
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko manjuu つちのこまんじゅう bean paste cakes
From Itoigawa, Niigata
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
It seems this littlel monsterlin has spawned a lot of gourmet thinking.
槌の子 Tsuchi no Ko Yokai Monster
Character from GEGEGE no Kitaro
http://www.toei-anim.co.jp/tv/kitaro/charactor/subchara.html
. Ge Ge Ge no Kitaro (ゲゲゲの鬼太郎) and Daruma San
*****************************
Worldwide use
*****************************
Things found on the way
. Legends and Tales from Japan 伝説 - Introduction .
. Gero Onsen 下呂温泉 Gero Hot Spring Spa legends .
. shakuhachihebi 尺八蛇 Shakuhachi Serpent .
source : nazo108.sblo.jp/article
40 legends to explore
- source : yokai database -
. Legends about animals 動物と伝説 .
*****************************
HAIKU and SENRYU
tsuchi no ko ya
do I find you in my garden
or in my kitchen ?
Gabi Greve, June 2010
*****************************
Related words
***** WASHOKU : General Information
. Japanese Monsters and Ghosts
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #tsuchinoko #nozuchi -
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"Hammerspawn" (tsuchinoko )
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Japanese Resource
with many illustrations according to the sightings in parts of Japan
http://www.d1.dion.ne.jp/~k_nozaki/maborosi.htm
nozuchi 野槌 / tsuchinoko ツチノコ
五八寸 / 杵の子蛇 / 鋤の床蛇 / こうがい蛇
About the size of a beer bottle. Light black with spots. Sharp eyes and ears. Snors when sleeping. Smells terribly bad. Rolls to the side (korokoro コロコロ) and then runs (dotandotan ドタンバタン). Poisonous bite.
.................................................................................
The Tsuchinoko (ツチノコ or 槌の子)
literally translating to "hammerspawn," is a legendary snake-like cryptid from Japan. The name tsuchinoko is prevalent in Western Japan, including Kansai and Shikoku; the creature is known as bachi hebi (バチヘビ) in Northeastern Japan.
Tsuchinoko are described as being between 30 and 80 centimeters in length, similar in appearance to a snake, but with a central girth that is much wider than its head or tail, and as having fangs and venom similar to that of a viper. Some accounts also describe the tsuchinoko as being able to jump up to a meter in distance.
According to legend, some tsuchinoko have the ability to speak and a propensity for lying, as well as a taste for alcohol. Legend also records that it will sometimes swallow its own tail so that it can roll like a hoop, similar to the mythical Hoop snake.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History
Drawings resembling tsuchinoko on stoneware dating back to the Jomon Period have been discovered in Gifu and Nagano. An encyclopedia from the Edo Period contains a description of the tsuchinoko under the name yatsui hebi. Accounts of the tsuchinoko can also be found in the Kojiki.
In 1989 the town of Mikata, Hyogo Prefecture offered a reward of 330 square meters of land to anybody who could capture a tsuchinoko and, in 2001, it put a large black snake on display under the claim that the creature was a tsuchinoko.
Theories
Excluding Hokkaido and the southern Japanese islands, tsuchinoko sightings have been reported all over Japan. As an actual tsuchinoko has never been formally cataloged by science, there is some speculation that other animals have been mistaken for the creature. Some believe the tsuchinoko legend to be based on encounters with snakes that recently swallowed a meal. The blue-tongued lizard, which became legal to own in Japan in the 1970s, also seems to be easily mistakable for a tsuchinoko; its only major difference in appearance is its four legs.source
http://www.monstropedia.org/index.php?title=Tsuchinoko
ツチノコの民俗学―妖怪から未確認動物へ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Findings of these mythical reptiles have been made is some parts of Japan, for example in Mikata, Hyogo prefecture and Yoshii, Okayama prefecture.
tsuchi no ko are already mentioned in the old records of the Kojiki.
Towns where these snake-like reptiles have been found were soon producing many artefacts and even food in the name.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko goheimochi つちのこ五平餅
source
http://www.47news.jp/topics/b-gourmet/2009/05/
from the "Tsuchinoko Festa" 「つちのこフェスタ」
岐阜県加茂郡東白川村神土426-1, Gifu Prefecture, in May 2009
The Town of Higashi Shirakawa has even opened a small museum,
tsuchinoko kan つちのこ館.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
chokoeggu tsuchinoko チョコエッグ ツチノコ
chocolate eggs "tsuchi no ko"
from Furuta
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko wain つちのこワイン "tsuchinoko wine"
from Akaiwa city 赤磐
Akaiwa City, located in southeast Okayama Prefecture
http://www.city.akaiwa.lg.jp/tutinoko/syohin.html
and from Yoshii Town, in Okayama, where this animal has been sighted too, we have
tsuchinoko senbei つちのこせんべい
Sembei a la Tsuchinoko
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tsuchinoko manjuu つちのこまんじゅう bean paste cakes
From Itoigawa, Niigata
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
It seems this littlel monsterlin has spawned a lot of gourmet thinking.
槌の子 Tsuchi no Ko Yokai Monster
Character from GEGEGE no Kitaro
http://www.toei-anim.co.jp/tv/kitaro/charactor/subchara.html
. Ge Ge Ge no Kitaro (ゲゲゲの鬼太郎) and Daruma San
*****************************
Worldwide use
*****************************
Things found on the way
. Legends and Tales from Japan 伝説 - Introduction .
. Gero Onsen 下呂温泉 Gero Hot Spring Spa legends .
. shakuhachihebi 尺八蛇 Shakuhachi Serpent .
source : nazo108.sblo.jp/article
40 legends to explore
- source : yokai database -
. Legends about animals 動物と伝説 .
*****************************
HAIKU and SENRYU
tsuchi no ko ya
do I find you in my garden
or in my kitchen ?
Gabi Greve, June 2010
*****************************
Related words
***** WASHOKU : General Information
. Japanese Monsters and Ghosts
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #tsuchinoko #nozuchi -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
6/01/2010
JUNE NEWS
[ . BACK to WORLDKIGO TOP . ]
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JUNE ... rokugatsu 六月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 7, 2010
MSC-certified Pole-and-Line
Skipjack Tuna Goes on Sale
Organic food delivery services provider DAICHI WO MAMORUKAI (in English, The Association to Preserve the Earth) started on March 29, 2010, to sell Tosakatsuo Suisan's pole-and-line skipjack tuna products, certified by the international Marine Stewardship Council (MSC). The seafood produced by the local fishery group from Kochi Prefecture is the first of its kind allowed to use the MSC's seafood eco-label.
The MSC is a UK-based global organization that supports environmentally friendly and well-managed fisheries through its certification and eco-labeling program for sustainable seafood.
The practice of pole-and-line fishing, a traditional and environment-conscious technique, is in decline nowadays, as less-expensive imported fish dominate the market. Through marketing of the skipjack tuna products, DAICHI WO MAMORUKAI intends to inform consumers about the importance of the fishing practice, a proud tradition among Japanese fishermen since ancient times.
source : www.japanfs.org
世界初、鰹漁業にMSC認証。
漁師の誇り「一本釣り」を守るため、大地を守る会で取り扱いスタート
CLICK for Japanese Text
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June, 2010
Beer Festival
Great Japan Beer Festival 2010 is planned to be held in Tokyo, Osaka, and Yokohama. The Tokyo event takes place at Ebisu Garden Place on June 5 and 6, 2010.
There are over 120 kinds of Japanese craft beer and imported beer available at each event.
July 17-19: Kyosera Dome Osaka 9F
source : gojapan.about.com
日本最大のクラフトビール・フェスティアバル
「beerfes! 2010」 ジャパン・ビアフェスティバル2010
http://www.beertaster.org/gjbf/date.htm
. WASHOKU
jibiiru ... local regional beer
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 9, 2009
FOOMA
(International Food Machinery & Technology Exhibition)
。 国際食品工業展
Japan Food Machinery Manufacturers' Association (FOOMA).
Food manufacturing and processing, cooking machinery (bread and confectionery, meat and sea products, noodles, prepared food, beverages and dairy products, agricultural products, tofu, brewing and distilling, other food), food materials processing, food preservation, quality maintenance, engineering, production control systems, packaging and distribution, storage, conveyance and transfer, measurement, analysis and inspection, food sanitation control, environmental protection, conservation and recycling, equipment, machineries, engineering parts, food materials, processed foods, information services ...
source : www.foomajapan.jp
Okonomiyaki Robot お好み焼きロボット
by Toyo Riki Co.
. . . CLICK here for Photos !
Sushi Robot 寿司ロボット
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 3, 2009
vegetable factory
Vegetable factories in Japan
They grow in artificial light,usually in outdated factory rooms. Everything is controlled, humidity, temperature, carbon dioxid emission and all. The produce is about double the price than other natural grown stuff, but it is the same throughout the year.
There are now about 30 of this kind, but the ministry wants to encourage more than 150.
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 25, 2009
KFC
The statue of Kentucky Fried Chicken founder Colonel Sanders had been recovered in March from a river in Osaka, 24 years after frenzied Hanshin Tigers fans threw the statue into the river when the baseball team won the Central League championship. The statue is 180 cm high and weighs 26 kg.
It has been consecrated in a Shinto Shrine in Osaka.
Fans of Japanese baseball’s Hanshin Tigers hoped to exorcize a 24-year “curse” today by honoring a statue of Colonel Sanders at a local shrine. A turnaround by the team might aid business in the region, as economist hope.
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Michael Joseph Jackson
August 29, 1958 – June 25, 2009
Michael Jackson マイケル・ジャクソン
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 30, 2009
Cola Shock
by Kirin Beer Company
Mixing vodka with Coca Cola for an alcoholic drink with 5% alcohol.
Sold in cans of 350 or 500 ml. Starting to sell on July 8.
RTD ... Ready to Drink
大人の夜コーラ（コーラ×ウォッカ）
Cola for the Night of Grown Ups
キリン コーラショック
http://www.kirin.co.jp/brands/colashock/index.html
Green Tea Coke
CLICK here for PHOTOS !
Shiso Pepsi Shiso (since June 23)
CLICK here for PHOTOS !
Shiso (Veggie) Pepsi / Veggie Pepsi
Pepsi Ice Cucumber
CLICK here for PHOTOS !
Nihon Coca Cola / 日本コカ・コーラ
http://www.cocacola.co.jp/
Coca-Cola Museum
http://www.cocacola.co.jp/study/museum/
Nihon Pepsi Cola 日本ペプシコーラ販売
http://www.pepsi.co.jp/menu.html
WASHOKU
koora, kokakoora コーラ, コカコーラ Coca Cola, coke KIGO for Summer
*****************************
Related words
JANUARY ... ichigatsu 一月
FEBRUARY ... nigatsu 二月
MARCH ... sangatsu 三月
APRIL ... shigatsu 四月
MAY ... gogatsu 五月
JUNE ... rokugatsu 六月
NOVEMBER ... juuichigatsu 十一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU ... SEASONAL DISHES SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
JUNE ... rokugatsu 六月
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 7, 2010
MSC-certified Pole-and-Line
Skipjack Tuna Goes on Sale
Organic food delivery services provider DAICHI WO MAMORUKAI (in English, The Association to Preserve the Earth) started on March 29, 2010, to sell Tosakatsuo Suisan's pole-and-line skipjack tuna products, certified by the international Marine Stewardship Council (MSC). The seafood produced by the local fishery group from Kochi Prefecture is the first of its kind allowed to use the MSC's seafood eco-label.
The MSC is a UK-based global organization that supports environmentally friendly and well-managed fisheries through its certification and eco-labeling program for sustainable seafood.
The practice of pole-and-line fishing, a traditional and environment-conscious technique, is in decline nowadays, as less-expensive imported fish dominate the market. Through marketing of the skipjack tuna products, DAICHI WO MAMORUKAI intends to inform consumers about the importance of the fishing practice, a proud tradition among Japanese fishermen since ancient times.
source : www.japanfs.org
世界初、鰹漁業にMSC認証。
漁師の誇り「一本釣り」を守るため、大地を守る会で取り扱いスタート
CLICK for Japanese Text
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June, 2010
Beer Festival
Great Japan Beer Festival 2010 is planned to be held in Tokyo, Osaka, and Yokohama. The Tokyo event takes place at Ebisu Garden Place on June 5 and 6, 2010.
There are over 120 kinds of Japanese craft beer and imported beer available at each event.
July 17-19: Kyosera Dome Osaka 9F
source : gojapan.about.com
日本最大のクラフトビール・フェスティアバル
「beerfes! 2010」 ジャパン・ビアフェスティバル2010
http://www.beertaster.org/gjbf/date.htm
. WASHOKU
jibiiru ... local regional beer
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 9, 2009
FOOMA
(International Food Machinery & Technology Exhibition)
。 国際食品工業展Japan Food Machinery Manufacturers' Association (FOOMA).
Food manufacturing and processing, cooking machinery (bread and confectionery, meat and sea products, noodles, prepared food, beverages and dairy products, agricultural products, tofu, brewing and distilling, other food), food materials processing, food preservation, quality maintenance, engineering, production control systems, packaging and distribution, storage, conveyance and transfer, measurement, analysis and inspection, food sanitation control, environmental protection, conservation and recycling, equipment, machineries, engineering parts, food materials, processed foods, information services ...
source : www.foomajapan.jp
Okonomiyaki Robot お好み焼きロボット
by Toyo Riki Co.
. . . CLICK here for Photos !
Sushi Robot 寿司ロボット
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 3, 2009
vegetable factory
Vegetable factories in Japan
They grow in artificial light,usually in outdated factory rooms. Everything is controlled, humidity, temperature, carbon dioxid emission and all. The produce is about double the price than other natural grown stuff, but it is the same throughout the year.
There are now about 30 of this kind, but the ministry wants to encourage more than 150.
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 25, 2009
KFC
The statue of Kentucky Fried Chicken founder Colonel Sanders had been recovered in March from a river in Osaka, 24 years after frenzied Hanshin Tigers fans threw the statue into the river when the baseball team won the Central League championship. The statue is 180 cm high and weighs 26 kg.It has been consecrated in a Shinto Shrine in Osaka.
Fans of Japanese baseball’s Hanshin Tigers hoped to exorcize a 24-year “curse” today by honoring a statue of Colonel Sanders at a local shrine. A turnaround by the team might aid business in the region, as economist hope.
Reference
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Michael Joseph Jackson
August 29, 1958 – June 25, 2009
Michael Jackson マイケル・ジャクソン
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.............. June 30, 2009
Cola Shock
by Kirin Beer Company
Mixing vodka with Coca Cola for an alcoholic drink with 5% alcohol.
Sold in cans of 350 or 500 ml. Starting to sell on July 8.
RTD ... Ready to Drink
大人の夜コーラ（コーラ×ウォッカ）
Cola for the Night of Grown Ups
キリン コーラショック
http://www.kirin.co.jp/brands/colashock/index.html
Green Tea Coke
CLICK here for PHOTOS !
Shiso Pepsi Shiso (since June 23)
CLICK here for PHOTOS !
Shiso (Veggie) Pepsi / Veggie Pepsi
Pepsi Ice Cucumber
CLICK here for PHOTOS !
Nihon Coca Cola / 日本コカ・コーラ
http://www.cocacola.co.jp/
Coca-Cola Museum
http://www.cocacola.co.jp/study/museum/
Nihon Pepsi Cola 日本ペプシコーラ販売
http://www.pepsi.co.jp/menu.html
WASHOKU
koora, kokakoora コーラ, コカコーラ Coca Cola, coke KIGO for Summer
*****************************
Related words
JANUARY ... ichigatsu 一月
FEBRUARY ... nigatsu 二月
MARCH ... sangatsu 三月
APRIL ... shigatsu 四月
MAY ... gogatsu 五月
JUNE ... rokugatsu 六月
NOVEMBER ... juuichigatsu 十一月
DECEMBER ... juunigatsu 十二月
***** WASHOKU ... SEASONAL DISHES SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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