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Additions 2009
Chopsticks (hashi, ohashi, o-hashi お箸） waribashi
somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier
kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs
Chopping board (manaita まな板 / 俎板)
mimiudon, mimi-udon 耳うどん "Udon noodles like ears" Sano town, Tochigi
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
from Kanbara, Shizuoka
Presents during all seasons
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"
yudeboshi daikon ゆで干し大根 cooked, dried radish stripes from Nagasaki prefecture
shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST
dentoo yasai 伝統野菜 traditional vegetables
heritage vegetables. a LIST
Restaurants and Menues
Tsukimi dango 月見団子 Dumplings for Moon Viewing and other kinds of DANGO
gyoojana 行者菜 Gyojana, "green chives for mountain ascetics" Yamagata
Milk and milk products LIST
Butter, Cheese, Sweets, Yoghurt
Pudding (purin プリン)
Ice cream (aisu アイス) Eiscreme
Chocolate チョコレート chocoreeto
Sho-Chiku-Bai shoochikubai 松竹梅 and the Menu ranking Pine Bamboo Plum
piiman ピーマン green sweet pepper, pimiento, pimento bell pepper. Paprika
okura オクラ Okra Abelmoschus esculentus. Gombofrucht
Aloe vera (aroe アロエベラ)
aisukuriimu アイスクリーム ice cream aisu: soft cream, ice candy, soft ice. Speiseeis, Eis
Cha 茶 O-Cha. tea, chai Tee
Imodango 芋だんごdumplings with sweet potatoes as base
Kagoshima local dishes
Naniwa yasai なにわ野菜 local vegetables from Naniwa (Osaka area) 浪花野菜
Suita kuwai 吹田くわい arrowhead from Suita town, Osaka
chanpuru チャンプル Champuru "mixed ingredients" and other dishes from Okinawa
Umeboshi 梅干 dried pickled salty plums
Salzpflaumen
Nara Prefecture 奈良県
Asukanabe 飛鳥鍋 hodgepodge from Asuka, with milk
so 蘇（そ）酥 / 蘇 milk products of old、Asuka no So 飛鳥の蘇
Miwa soomen 三輪そうめん somen from Miwa
kuzu ryoori 葛料理 dishes made from arrowroot starch
chagayu 大和の茶がゆ rice gruel cooked with tea
Karashi 芥子 mustard, the plant and the condiment
Himiko, Yamataikoku and Yoshinogari 卑弥呼 / 邪馬台国 / 吉野ヶ里 in Saga, Kyushu
Himiko senbei 卑弥呼せんべい
Himiko manju 卑弥呼饅頭
Yamataikoku manjuu 邪馬台国饅頭
noodles the old style 吉野ヶ里古代麺
Sablee from Yoshinogari 吉野ヶ里 サブレー and more
Saga prefecture 佐賀県 Local specialities
Watarikaki 渡利牡蠣（わたりかき）Oysters from Mie prefecture
Mukimono むきもの Vegetables cut to artistic figures
Sesame street セサミストリート cookies and lunchboxes
Akagai 赤貝 "red clam", arc clam
Edo wazurai 江戸患い "the Illness of Edo", and Kagurazaka 神楽坂
Bernd Siefert ベアンド ・ ジーフェルトPatisserie, Von Michelstadt nach Japan
Yufuin Hot Spring 湯布院 Specialities Oita, Kyushu.
Ariakekai 有明海 Ariake Sea Kyushu. Ariake Dishes 有明料理
Daikotaki 大根焚きDaikotaki Cooking Radishes for Saint Nichiren
and Yuzumeshi, yuzu gohan ゆず御飯
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama
Shusseuo, shusse uo 出世魚 "career fish"
Kyoto obanzai 京のおばんざい home-cooking from Kyoto (omawari おまわり, お雑用 ozayoo). obansai
Maguro 鮪 (まぐろ) tuna, tunafish, Thunfisch
Matsuura zuke, Matsuurazuke 松浦漬け whale pickles from Matsuura
Kintaro 金太郎 .. a sardine and a candy
mozuku もずく(水雲／海蘊) seaweed, Nemacystis decipiens
mokuzugani 藻屑蟹 / モクズガニ Japanese mitten crab
Food safety in Japan
Kabocha 南瓜 (かぼちゃ) pumpkin, squash
Unzen yusenpei ゆせんぺい senbei from hot sprint water Nagasaki, Mount Unzen
Gion doofu 祇園豆腐 Gion Tofu From Niken Chaya 二軒茶屋, Kyoto
Kanda Daruma 神田のたい焼き屋 達磨 with Daruma Taiyaki waffles in the form of a sea bream and Fudo yaki 不動焼き from the temple Sayama Fudoji 狭山不動寺.
Hatoyama apples 鳩山 リンゴ
and
政権交代紅白まんじゅう seiken kootai koohaku manjuu
yakiboshi 焼き干し "grilled and dried" small sardines
Hyogo Prefecture Dishes
horumon udon ホルモンうどん udon noodles with innards Tsuyama town, Okayama
Saitama Prefecture Dishes
Tochigi Santaka 栃木三鷹
"three hawk talons" from Tochigi chilli peppers
kachidokimeshi （かちどき飯）"rice to win the battle" in memory of Uesugi Kenshin
unagi manjuu うなぎ饅頭 bun with eel filling Mishima, Shizuoka.
Kurashiki specialities, Okayama prefecture Kurashiki Sushi.
shagiri manjuu しゃぎり饅頭 buns in the form of cart wheels Murakami, Niigata
Yokai nabe 妖怪鍋 Monster Soup and other monster dishes
Kiru 切る cutting food
Komaijiru 氷下魚汁（こまいじる）soup with saffron cod
hoshi komai 乾氷下魚（ほしこまい）dried saffron cod
niken chaya mochi 二軒茶屋餅（にけんちゃやもち） from Ise, Kakuya 角屋
Izushi 飯寿司 and hatahata ハタハタ dishes from Akita shottsuru しょっつる【塩汁】
Buri 鰤 (ぶり) yellowtail, Gelbschwanz Seriola quinqueradiata
mashumaro マシュマロ marshmallow and Guimauve, gimoobu ギモーブ.
Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.
Yahataimo, Yahata-imo やはたいも taro from Yahata Yamanashi prefecture
Mamori, omamori, o-mamori お守り Talismans, amuletts and food
Akagai and Matsuo Basho at the Temple Kanman-Ji, Kisakata
Japanese Table Manner 和食作法 Ishimura Kanae 石邨可奈江, Okayama Grace Finishing School グレースフィニッシングスクール. Table manners
bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け and furikake 振り掛け
Kanpyoo 干瓢calabash . Lagenaria siceraria var. hispida. Kampyo, Kanpyo.
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto
Kyuusu teapot 急須 (kyusu) for green tea
Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka
mentaiko 明太子 marinated roe of pollock and
Banana Fair in Mojiko Retro 門司港レトロ / バナナフェア. Fukuoka dishes. Yanagibashi Coop Market 柳橋市場
ikijime (活き締め) ikejime (いけじめ / 活けじめ) fast killing of a fish
Akita, Ugo Town and pretty girl sketches advertisements 秋田県羽後町 Aoi Nishimata 西又葵, rice Akita Komachi あきたこまち
Polititians and Food
Hatoyama Yukio Bisquits 鳩山民衆サブレー / 鳩山サブレー Hatoyama Sabure 鳩山由紀夫
Aso Taro 麻生太郎、Fujikawa Yuri 藤川ゆり, Ozawa Ichiro 小沢一郎 : Manju
Obama Manju
McDonald’s “Nippon All-Stars” series and Mr. James Mr.ジェームスの食べある記. 日本マクドナルド
Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"
yudebishi 茹菱（ゆでびし）boiled water chestnuts hishi . water chestnut and related kigo
Shabushabu しゃぶしゃぶ, sukiyaki 鋤焼 (すきやき) and other beef dishes wagyuu, wagyu 和牛 Japanese beef
Japanisches Essen im Laufe der Geschichte
Ein historischer Abriss
Dishes from Tochigo Prefecture 栃木県
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
suiton すいとん（法度汁）dumpling soup
yuba ryoori 湯波料理 dishes with yuba soymilk skin and many mroe
ninjin shirishiri 人参しりしり chopped carrots from Okinawa
Sweets from Western Japan
arare ochazuke あられお茶漬 arare senbei with green tea from Mie prefecture 三重県
Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki, Roswell Hosoki
Shibazuke しば漬け / 柴漬け Perilla pickles with eggplant Kyoto. and more tsukemono pickles.
menjitsuyu 綿実油 cotton seed oil
Kurofune monaka 黒船最中 Black Ship wafers
Cup Noodles with Gundam ガンダム カップヌードル GUNPLA CUP NOODLES
Daruma pan だるまパン Daruma bread
Monaka 最中 もなかwafers, waffles
Daruma monaka だるまもなか Daruma wafers
Shiro 城 Castle Burgen. and related food items
Bunraku and Joruri 文楽.浄瑠璃 and wasabi
kenkoo shokuhin 健康食品 health food
Orio Kashiwameshi 折尾駅 かしわめし Kitakyushu
Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men
mizunasu, mizu nasu 水なす "water-eggplant" from Southern Osaka
karee カレー curry and many curry dishes
tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
WASHOKU : KYOTO SWEETS
WASHOKU :
YASAI . Vegetable Saijiki
WASHOKU : EKIBEN 駅弁
Train station lunch boxes ... ABC
NEXT
Addidions in 2008
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12/30/2012
12/29/2012
Additions 2008
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Additions in 2008
ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba
jamu ジャム jam
maamareedo マーマレード marmalade
omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles
tokoroten 心太, 心天 (ところてん) gelidium jelly
yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii
obansai おばんさい / お晩彩 small dishes from Kyoto
Yamato-ni 大和煮 simmering meat of wild animals and whale
Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba
odorigui 踊り食いeating "dancing" small life icefish (shirauo)
Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ｯ橋
Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji
funaryoori 船料理 (ふなりょうり) food served on board a ship or boat
tonsho mochi 屯所餅（とんしょもち）"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto
minazuki 水無月 (みなずき) Kyoto sweets for June
Sea bream (tai 鯛) sakuradai, ma-dai and many more
Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun
うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit
Ubatama 鳥羽玉 /老玉 "Black Lily Seed"
JULY NEWSPAPER
Food and Games 野菜かるた Karuta games and other card games
Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆
Fujisan 富士山 and food specialities
Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone
Hoorensoo ほうれん草 / 菠薐草 spinach
Sweets from the KANTO region
haabu ハーブ herbs, Gewürzkräuter
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Western vegetables used in Japan
Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)
Ningyooyaki, ningyoyaki 人形焼 figure waffles
Daruma Daikon だるま大根 a radish named Daruma
Chokoreeto チョコレート chocolate with many tasts
Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack
moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活（もやしうど）sprouts of spikenard
Kobiru, cobiru, kobilu （こびる） 小昼 "small lunch", rural lunch
Takachiho, Miyazaki
. 葷酒山門（くんしゅさんもん）kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!
Shookadoo Bentoo 松花堂弁当 Shokado Bento
karee raisu カレーライス curry rice Curryreis
Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes
Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture
gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.
Cookies だるまクッキー
Daruma cookies sweets
satoimo, sato imo 里芋 taro roots Taro-Kartoffel
. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !
JUNE NEWSPAPER
Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln
Red Beans, "small beans" , adzuki (azuki 小豆 )
udo 独活 (うど) udo Aralia cordata
Goheimochi 五平餅 and other food from Nagano
Dengaku 田楽 dance and food
Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef
Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)
Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish
Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets
Vegetables from SPRING ... List
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし
Miso みそ or 味噌 Miso paste and miso soup and miso culture
Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN
hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth
Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk
Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー
Fu, Wheat gluten (fu 麩) and FU products
Soba ryoori そば料理 dishes with soba Buckwheat noodles
Wagashi Sweets from Kanazawa 金沢に和菓子
Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz
Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen
Kaki 柿 Persimmon Persimone. Sharon fruit.
Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata
Ebisu sama 恵比寿様. Deity of the Fishermen
"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam
Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)
Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food
mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)
Morning Market (asa ichi, asa-ichi) Morgenmarkt
Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish
Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture
Sushi decorations and vocabulary 寿司の盛り方
corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋
Tenmusu 天むす rice balls with tempura
Roadside stations (michi no eki 道の駅) Highway Service Areas
Mottainai もったいない モッタイナイ Do not waste food !
Garlic (ninniku 蒜 (にんにく（ニンニク）) ) Knoblauch
Gyooza, gyoza ギョーザ / 餃子 Jiaozi Chinese dumplings
Pan パン bread
toosuto トースト toast
Shark 鮫 (さめ) same Haifisch
Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets
Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo
Umeboshi 梅干 dried pickled plums Salzpflaumen
Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring
Regional Sashimi ... LIST
Regional and local sushi types ... a LIST only
Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.
TEN GU jiru, tengujiru 十具汁 TENGU soup
Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki
Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch
warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi
momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern
"Tokyo Taste — the World Summit of Gastronomy 2009"
Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku
iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita
Day of Meat (niku no hi) Febraruy 9, NI KU
Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun
Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier
wasanbon 和三盆 Japanese sugar and other sweets from Shikoku
wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖
onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Yakumi やくみ (薬味) spices and condiments Gewürze
warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa
Juken fuuzu 受験フーズ Juken Food for the Examination Hell
Shikoku Sweets 四国スイーツ Sweets from Shikoku
Gifu Prefecture ... Regional Dishes
katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes
Museums, Food Museums and Food Theme Parks
Kyuushoku 給食 School Lunch Schulspeisung, Schulessen
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !
Shokuyoo no hana 食用の花 Edible blossoms, edible flowers
kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama
Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?
anpanman アンパンマン Mister Anpan
toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"
Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura
Daruma Senbei for the New Year 干支せんべい 2009
Daruma Manju だるま饅頭 (Daruma Manjuu)
Natural Ice for drinks ... declining
December 09, 2008
Samurai Cooking
Tsubaki abura 椿油) camellia oil
cha no hana 茶の花 (ちゃのはな) tea blossoms
Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto
Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß
Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Ecotarian Food エコタリアン
Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment
Hachimitsu 蜂蜜 はちみつ Honey, Honig
Red Beans, "small beans" (azuki 小豆 ) and DARUMA
Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田
nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker
yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)
McDonald's and Mr. James Mr.ジェームスのブログ
Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho
Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi
Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans
Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture
Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉
oyaki, o-yaki おやき , お焼き, 御焼（き）grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
ramune ラムネ lemonade and other Summer Drinks
biiru ビール
beer : Bier and local beer (jibiiru 地ビール)
budooshu ぶどうしゅ、葡萄酒 wine
shinsen 神饌（しんせん） Shinto - Food offerings
shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan
Rakkasei 落花生 (らっかせい) Peanuts from Chiba
FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山
Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN（ミーレ・キッチン）
gekiyasu bentoo 激安弁当 extremely cheap lunchbox
Osaka no kui-daore くいだおれ kuidaore
hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima
Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps
Haneki shibori sake 撥ね木搾り（はねぎしぼり）酒
Yakimochi Fudoo Son 焼き餅不動尊in Gunma
"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano
Firefly squid (hotaruika, hotaru ika ホタルイカ（蛍烏賊）)
Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)
Chinmi and fish roe dishes
Bean curd (tofu, toofu, dofu 豆腐) and haiku
Mamakari ままかり Fish dishes from Okayama
Koohii 黒だるまコーヒー Black Daruma Coffee
kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば
kinpira キンピラ simmered root vegetables
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Horse meat, baniku (ばにく/ 馬肉)
Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura
God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命
History of Japanese Food Culture
Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏
BUTA ... Pig and Pork (buta, ton 豚 ぶた)
Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏
Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画
Dishes from Tokyo 東京
Wrapping Paper Art / Food Art
Ramen, raamen ラーメン Chinese noodle soup
Hakata no shio 伯方の塩 salt from Hakata island
Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets
Ainu Dishes, Hokkaido アイヌ料理
Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa
Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima
World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Famine and Hunger periods during the Edo period . kikin 飢饉
Sweets from Tohoku 東北の甘いもの
Tottori dishes 鳥取
Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln
Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.
Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima
Kani 蟹料理 CRAB dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride
Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards
Cooking methods : yaku and ...yaki
Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀／飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ（湯呑み) small tea cups.
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WASHOKU ... SEASONAL DISHES SAIJIKI
WASHOKU : Regional Japanese Dishes
. WASHOKU
NEWSLETTER 2010
Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月
WKD ... Latest KIGO Additions
WorldKigo Database ... ABC INDEX
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SEARCH all my articles
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Additions in 2008
ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba
jamu ジャム jam
maamareedo マーマレード marmalade
omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles
tokoroten 心太, 心天 (ところてん) gelidium jelly
yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii
obansai おばんさい / お晩彩 small dishes from Kyoto
Yamato-ni 大和煮 simmering meat of wild animals and whale
Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba
odorigui 踊り食いeating "dancing" small life icefish (shirauo)
Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ｯ橋
Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji
funaryoori 船料理 (ふなりょうり) food served on board a ship or boat
tonsho mochi 屯所餅（とんしょもち）"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto
minazuki 水無月 (みなずき) Kyoto sweets for June
Sea bream (tai 鯛) sakuradai, ma-dai and many more
Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun
うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit
Ubatama 鳥羽玉 /老玉 "Black Lily Seed"
JULY NEWSPAPER
Food and Games 野菜かるた Karuta games and other card games
Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆
Fujisan 富士山 and food specialities
Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone
Hoorensoo ほうれん草 / 菠薐草 spinach
Sweets from the KANTO region
haabu ハーブ herbs, Gewürzkräuter
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Western vegetables used in Japan
Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)
Ningyooyaki, ningyoyaki 人形焼 figure waffles
Daruma Daikon だるま大根 a radish named Daruma
Chokoreeto チョコレート chocolate with many tasts
Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack
moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活（もやしうど）sprouts of spikenard
Kobiru, cobiru, kobilu （こびる） 小昼 "small lunch", rural lunch
Takachiho, Miyazaki
. 葷酒山門（くんしゅさんもん）kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!
Shookadoo Bentoo 松花堂弁当 Shokado Bento
karee raisu カレーライス curry rice Curryreis
Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes
Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture
gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.
Cookies だるまクッキー
Daruma cookies sweets
satoimo, sato imo 里芋 taro roots Taro-Kartoffel
. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !
JUNE NEWSPAPER
Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln
Red Beans, "small beans" , adzuki (azuki 小豆 )
udo 独活 (うど) udo Aralia cordata
Goheimochi 五平餅 and other food from Nagano
Dengaku 田楽 dance and food
Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef
Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)
Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish
Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets
Vegetables from SPRING ... List
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし
Miso みそ or 味噌 Miso paste and miso soup and miso culture
Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN
hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth
Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk
Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー
Fu, Wheat gluten (fu 麩) and FU products
Soba ryoori そば料理 dishes with soba Buckwheat noodles
Wagashi Sweets from Kanazawa 金沢に和菓子
Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz
Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen
Kaki 柿 Persimmon Persimone. Sharon fruit.
Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata
Ebisu sama 恵比寿様. Deity of the Fishermen
"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam
Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)
Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food
mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)
Morning Market (asa ichi, asa-ichi) Morgenmarkt
Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish
Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture
Sushi decorations and vocabulary 寿司の盛り方
corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋
Tenmusu 天むす rice balls with tempura
Roadside stations (michi no eki 道の駅) Highway Service Areas
Mottainai もったいない モッタイナイ Do not waste food !
Garlic (ninniku 蒜 (にんにく（ニンニク）) ) Knoblauch
Gyooza, gyoza ギョーザ / 餃子 Jiaozi Chinese dumplings
Pan パン bread
toosuto トースト toast
Shark 鮫 (さめ) same Haifisch
Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets
Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo
Umeboshi 梅干 dried pickled plums Salzpflaumen
Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring
Regional Sashimi ... LIST
Regional and local sushi types ... a LIST only
Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.
TEN GU jiru, tengujiru 十具汁 TENGU soup
Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki
Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch
warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi
momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern
"Tokyo Taste — the World Summit of Gastronomy 2009"
Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku
iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita
Day of Meat (niku no hi) Febraruy 9, NI KU
Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun
Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier
wasanbon 和三盆 Japanese sugar and other sweets from Shikoku
wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖
onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Yakumi やくみ (薬味) spices and condiments Gewürze
warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa
Juken fuuzu 受験フーズ Juken Food for the Examination Hell
Shikoku Sweets 四国スイーツ Sweets from Shikoku
Gifu Prefecture ... Regional Dishes
katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes
Museums, Food Museums and Food Theme Parks
Kyuushoku 給食 School Lunch Schulspeisung, Schulessen
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !
Shokuyoo no hana 食用の花 Edible blossoms, edible flowers
kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama
Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?
anpanman アンパンマン Mister Anpan
toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"
Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura
Daruma Senbei for the New Year 干支せんべい 2009
Daruma Manju だるま饅頭 (Daruma Manjuu)
Natural Ice for drinks ... declining
December 09, 2008
Samurai Cooking
Tsubaki abura 椿油) camellia oil
cha no hana 茶の花 (ちゃのはな) tea blossoms
Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto
Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß
Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Ecotarian Food エコタリアン
Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment
Hachimitsu 蜂蜜 はちみつ Honey, Honig
Red Beans, "small beans" (azuki 小豆 ) and DARUMA
Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田
nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker
yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)
McDonald's and Mr. James Mr.ジェームスのブログ
Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho
Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi
Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans
Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture
Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉
oyaki, o-yaki おやき , お焼き, 御焼（き）grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein
Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
ramune ラムネ lemonade and other Summer Drinks
biiru ビール
beer : Bier and local beer (jibiiru 地ビール)
budooshu ぶどうしゅ、葡萄酒 wine
shinsen 神饌（しんせん） Shinto - Food offerings
shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan
Rakkasei 落花生 (らっかせい) Peanuts from Chiba
FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山
Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN（ミーレ・キッチン）
gekiyasu bentoo 激安弁当 extremely cheap lunchbox
Osaka no kui-daore くいだおれ kuidaore
hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima
Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps
Haneki shibori sake 撥ね木搾り（はねぎしぼり）酒
Yakimochi Fudoo Son 焼き餅不動尊in Gunma
"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano
Firefly squid (hotaruika, hotaru ika ホタルイカ（蛍烏賊）)
Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)
Chinmi and fish roe dishes
Bean curd (tofu, toofu, dofu 豆腐) and haiku
Mamakari ままかり Fish dishes from Okayama
Koohii 黒だるまコーヒー Black Daruma Coffee
kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば
kinpira キンピラ simmered root vegetables
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Horse meat, baniku (ばにく/ 馬肉)
Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura
God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命
History of Japanese Food Culture
Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏
BUTA ... Pig and Pork (buta, ton 豚 ぶた)
Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏
Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画
Dishes from Tokyo 東京
Wrapping Paper Art / Food Art
Ramen, raamen ラーメン Chinese noodle soup
Hakata no shio 伯方の塩 salt from Hakata island
Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets
Ainu Dishes, Hokkaido アイヌ料理
Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa
Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima
World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Famine and Hunger periods during the Edo period . kikin 飢饉
Sweets from Tohoku 東北の甘いもの
Tottori dishes 鳥取
Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln
Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.
Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima
Kani 蟹料理 CRAB dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride
Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards
Cooking methods : yaku and ...yaki
Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀／飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ（湯呑み) small tea cups.
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11/03/2012
Yoshiko Tatsumi
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Yoshiko Tatsumi
quote
source : Japan Times, November 2012
By TOMOKO OTAKE
Cookery guru serves wisdom with her soups
"Never fight a war with Chinese people, because we would lose," Yoshiko Tatsumi sternly warned, "with absolute certainty," a 40-strong group of mostly middle-aged women gathered recently in her spacious three-story residence set in gardens in Kamakura, Kanagawa Prefecture.
And so continued Tatsumi's sobering lecture at her monthly soup-cooking class that draws attendees from across the nation, all united in their eagerness to feast on the 87-year-old cookery expert's tips, knowledge and all-round wisdom.
She then let the soup ingredients simmer slowly on a low heat in a pot with the lid on, stirring only occasionally and "making the vegetables sweat." This is a technique she said helps to best bring out the ingredients' umami (pleasant savory taste) — the so-called fifth basic taste (along with sweet, sour, bitter, salty and metallic) that, chemically speaking, is created by amino acids including glutamic acid, inosinic acid and guanylic acid that are abundantly present in both soups and dashi (a Japanese soup stock made from bonito flakes, konbu [kelp] and/or dried shiitake mushrooms).
But Tatsumi's wisdom-sharing is not limited to soups — as was evident from her remark about China. In the same lesson, she also recalled, for example, her experience of caring for her bedridden father and how she succeeded in feeding him pieces of beef steak, which he loved but had almost given up eating as he had difficulty in swallowing.
Tatsumi would even sprinkle words of advice on living well — often, indeed, waxing philosophical. Example: "You can only have an epiphany if you sincerely think of someone — but to do that, you must seriously put your mind to it on a daily basis. If you don't, you won't have an epiphany. And remember, an epiphany and an idea are worlds apart."
Whatever Tatsumi is talking about, though, it always reflects her long-held belief that food affects every facet of people's lives — and that cooking is an act of love and the most basic human freedom.
She also believes that soups and soup stocks are the most sophisticated foods, since they condense the blessings of nature — whether from the ocean, the mountains or the fields.
It's a philosophy, she says, that was onlpassed down to her by her mother, Hamako, who is widely known in Japan as an early home-cooking expert.
However, Hamako was also the proud "manager" of the Tatsumi family, comprising her husband, Yoshio — an executive with a major construction company before the war — Yoshiko and her two brothers. Whether in Tokyo's Meguro district where the family lived when she was very young, or later after they'd moved to Kamakura, it was her mother who taught Tatsumi how to live her own credo through cooking.
As an example of this, Tatsumi has told of her mother coming up with an ingenious way to send a soup for soba noodles to China when her husband was based there with the Imperial Japanese Army. She also recounts how her mother started spreading her expertise through giving cookery classes at home and later by appearing on television and in magazine articles.
Tatsumi has surely followed in her mother's footsteps, having for years taught a monthly soup-cookery school at home, where she lives with her head apprentice, Chikako Tsushima.
Tatsumi has stayed single since being separated from her husband just three weeks after their wedding, when he was drafted into the wartime armed forces and died off the coast of the Philippines. She occasionally appears on NHK's "Kyo no Ryori" ("Today's Cooking") TV program as an instructor, and also writes books and magazine articles on all things related to food.
What's more, in 2004, at the age of 80, and prompted by her alarm at the nation's low food self-sufficiency (which is only 7 percent for soybeans), she started a group named Daizu Hyakutsubu Undo wo Sasaeru Kai (The Group to Support the Planting of 100 Soybean Seeds). Under the umbrella of that group, Tatsumi launched a campaign to get children in elementary schools to plant 100 soybean seeds each, as well as to grow and harvest them, since they play a vital role in the Japanese diet. The movement has now spread to more than 300 schools across the country.
Tatsumi is bound to get even busier with the Nov. 3 release of "Ten no Shizuku" ("Drops from Heaven"), a 113-minute documentary film themed on her life and philosophy. Shot by Atsunori Kawamura and featuring breathtaking imagery of food and nature as she travels around Japan, the movie's subtext is a rumination on the links between food and its producers, and food and our lives.
Ahead of the film's release, Tatsumi, dressed elegantly in a pink-purple sweater and sporting her signature pompadour hairdo, took time out with The Japan Times to share her thoughts in the comfort of her own home. The following are excerpts from the hour-long interview:
Well, in fact she was extremely offended by that label. She said she didn't cook for that kind of purpose. My mother used to say, "There is no manager more important than a homemaker."
Why was she so offended?
She was immensely proud of being a homemaker. Being a homemaker was her lifelong theme. So she was disgusted by the idea of being labeled a cookery expert. She almost felt insulted by that. I feel the same way. I hate that expression.
Why do you feel disgusted by that?
Well ... it just feels unbalanced. She was called that because there was no other way to describe what she was doing, and then the media got used to using that label.
I guess there was a burgeoning group of people like her, and the media could not find a phrase to categorize these people, so that's why they came up with that phrase to refer to them.
What was your mother like around the house?
There are many ways to express love. The way my mother expressed her love to my father is a good example. With the outbreak of the Second Sino-Japanese War (in 1937), my father was drafted and sent to the war. In those days, the men were formed into groups and were given a public send-off. Toward the end of World War II as Japan's defeat became imminent, soldiers began to be sent off quietly and privately.
Anyway, what my mother did for my father's send-off was to somehow have a chrysanthemum flower pinned to the soldiers' uniforms. On the day of departure, all the men in his party wore one of those flowers! I've always been really amazed at how in the world she made that happen. There were all kinds of rules and restrictions in the military and it was inconceivable that members of Party No. 3 would have flowers and not those in Party No. 1 and Party No. 2. I've always wondered how and from whom she got permission to do that.
The flowers were attached to the men's empty cartridge cases. I remember a nice scent of chrysanthemum wafting from my father's party. I know she probably went overboard on that one, but when she had an idea she would work out a plan and realize it.
So she was a natural at showing her compassion.
There were dried noodles, and yakumi spices could also be sent in a dried form; my mother knew he was able to source the same kind of negi (green onions) in China. What about the soup to put noodles in, though? She shaved five pieces of katsuo (dried, fermented and smoked bonito) into flakes (with a tool like a wood plane). I mean, people today would struggle to shave just one bonito off! She crushed the shavings into smaller flakes, let sake, mirin (sweet sake) and soy sauce seep into them, and then roasted them.
In effect, she created what could be considered today an "instant soup stock." I don't know when she came up with the idea, but I remember her toiling at it in the kitchen, shaving and shaving and shaving. She felt hot in the process so took some layers of her clothes off and carried on.
*****************************
Related words
***** Washoku - General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yoshiko Tatsumi
quote
source : Japan Times, November 2012
By TOMOKO OTAKE
Cookery guru serves wisdom with her soups
"Never fight a war with Chinese people, because we would lose," Yoshiko Tatsumi sternly warned, "with absolute certainty," a 40-strong group of mostly middle-aged women gathered recently in her spacious three-story residence set in gardens in Kamakura, Kanagawa Prefecture.
"What we eat today is no match for what they eat. Nobody (in Japan) has vitality in a true sense. We used to get energy from everyday food; we've forgotten how to."
And so continued Tatsumi's sobering lecture at her monthly soup-cooking class that draws attendees from across the nation, all united in their eagerness to feast on the 87-year-old cookery expert's tips, knowledge and all-round wisdom.
The primary subject of the day, of course, was soup. Tatsumi demonstrated preparing two sorts — a beef consomme and a sweet-potato potage. Her tips included stirring vegetables in cooking oil before putting them on a stove, as that coating helps the even absorption of heat.
She then let the soup ingredients simmer slowly on a low heat in a pot with the lid on, stirring only occasionally and "making the vegetables sweat." This is a technique she said helps to best bring out the ingredients' umami (pleasant savory taste) — the so-called fifth basic taste (along with sweet, sour, bitter, salty and metallic) that, chemically speaking, is created by amino acids including glutamic acid, inosinic acid and guanylic acid that are abundantly present in both soups and dashi (a Japanese soup stock made from bonito flakes, konbu [kelp] and/or dried shiitake mushrooms).
But Tatsumi's wisdom-sharing is not limited to soups — as was evident from her remark about China. In the same lesson, she also recalled, for example, her experience of caring for her bedridden father and how she succeeded in feeding him pieces of beef steak, which he loved but had almost given up eating as he had difficulty in swallowing.
Tatsumi would even sprinkle words of advice on living well — often, indeed, waxing philosophical. Example: "You can only have an epiphany if you sincerely think of someone — but to do that, you must seriously put your mind to it on a daily basis. If you don't, you won't have an epiphany. And remember, an epiphany and an idea are worlds apart."
Whatever Tatsumi is talking about, though, it always reflects her long-held belief that food affects every facet of people's lives — and that cooking is an act of love and the most basic human freedom.
She also believes that soups and soup stocks are the most sophisticated foods, since they condense the blessings of nature — whether from the ocean, the mountains or the fields.
It's a philosophy, she says, that was onlpassed down to her by her mother, Hamako, who is widely known in Japan as an early home-cooking expert.
However, Hamako was also the proud "manager" of the Tatsumi family, comprising her husband, Yoshio — an executive with a major construction company before the war — Yoshiko and her two brothers. Whether in Tokyo's Meguro district where the family lived when she was very young, or later after they'd moved to Kamakura, it was her mother who taught Tatsumi how to live her own credo through cooking.
As an example of this, Tatsumi has told of her mother coming up with an ingenious way to send a soup for soba noodles to China when her husband was based there with the Imperial Japanese Army. She also recounts how her mother started spreading her expertise through giving cookery classes at home and later by appearing on television and in magazine articles.
Tatsumi has surely followed in her mother's footsteps, having for years taught a monthly soup-cookery school at home, where she lives with her head apprentice, Chikako Tsushima.
Tatsumi has stayed single since being separated from her husband just three weeks after their wedding, when he was drafted into the wartime armed forces and died off the coast of the Philippines. She occasionally appears on NHK's "Kyo no Ryori" ("Today's Cooking") TV program as an instructor, and also writes books and magazine articles on all things related to food.
What's more, in 2004, at the age of 80, and prompted by her alarm at the nation's low food self-sufficiency (which is only 7 percent for soybeans), she started a group named Daizu Hyakutsubu Undo wo Sasaeru Kai (The Group to Support the Planting of 100 Soybean Seeds). Under the umbrella of that group, Tatsumi launched a campaign to get children in elementary schools to plant 100 soybean seeds each, as well as to grow and harvest them, since they play a vital role in the Japanese diet. The movement has now spread to more than 300 schools across the country.
Tatsumi is bound to get even busier with the Nov. 3 release of "Ten no Shizuku" ("Drops from Heaven"), a 113-minute documentary film themed on her life and philosophy. Shot by Atsunori Kawamura and featuring breathtaking imagery of food and nature as she travels around Japan, the movie's subtext is a rumination on the links between food and its producers, and food and our lives.
Ahead of the film's release, Tatsumi, dressed elegantly in a pink-purple sweater and sporting her signature pompadour hairdo, took time out with The Japan Times to share her thoughts in the comfort of her own home. The following are excerpts from the hour-long interview:
I understand you were born in Meguro, Tokyo, and that your mother was a pioneering ryōri kenkyū-ka (cookery expert). Is that right?
Well, in fact she was extremely offended by that label. She said she didn't cook for that kind of purpose. My mother used to say, "There is no manager more important than a homemaker."
 |
| Sitting pretty: Yoshiko Tatsumi (second from left) seen in a posed photograph with her brother Kazuo and their parents, Yoshio and Hamako, in the early 1930s. YOSHIKO TATSUMI |
Why was she so offended?
She was immensely proud of being a homemaker. Being a homemaker was her lifelong theme. So she was disgusted by the idea of being labeled a cookery expert. She almost felt insulted by that. I feel the same way. I hate that expression.
Why do you feel disgusted by that?
Well ... it just feels unbalanced. She was called that because there was no other way to describe what she was doing, and then the media got used to using that label.
I guess there was a burgeoning group of people like her, and the media could not find a phrase to categorize these people, so that's why they came up with that phrase to refer to them.
What was your mother like around the house?
How should I describe her ... She was very passionate — three times more passionate than me! And she was extremely good at giving shape to her sincerity for her loved ones.
There are many ways to express love. The way my mother expressed her love to my father is a good example. With the outbreak of the Second Sino-Japanese War (in 1937), my father was drafted and sent to the war. In those days, the men were formed into groups and were given a public send-off. Toward the end of World War II as Japan's defeat became imminent, soldiers began to be sent off quietly and privately.
Anyway, what my mother did for my father's send-off was to somehow have a chrysanthemum flower pinned to the soldiers' uniforms. On the day of departure, all the men in his party wore one of those flowers! I've always been really amazed at how in the world she made that happen. There were all kinds of rules and restrictions in the military and it was inconceivable that members of Party No. 3 would have flowers and not those in Party No. 1 and Party No. 2. I've always wondered how and from whom she got permission to do that.
The flowers were attached to the men's empty cartridge cases. I remember a nice scent of chrysanthemum wafting from my father's party. I know she probably went overboard on that one, but when she had an idea she would work out a plan and realize it.
So she was a natural at showing her compassion.
Yes. My father would write us (from China) what he wanted to eat — in pictures. He missed Japanese food and once drew soba noodles. So my mother wanted him to be able to eat soba there.
 |
All together: Yoshiko Tatsumi (second from right, front row) with a group of family and friends on the day in 1937 when her father, Yoshio (center), was enlisted into the Imperial Army at the age of 41. He was afterward sent to serve in China. YOSHIKO TATSUMI |
There were dried noodles, and yakumi spices could also be sent in a dried form; my mother knew he was able to source the same kind of negi (green onions) in China. What about the soup to put noodles in, though? She shaved five pieces of katsuo (dried, fermented and smoked bonito) into flakes (with a tool like a wood plane). I mean, people today would struggle to shave just one bonito off! She crushed the shavings into smaller flakes, let sake, mirin (sweet sake) and soy sauce seep into them, and then roasted them.
In effect, she created what could be considered today an "instant soup stock." I don't know when she came up with the idea, but I remember her toiling at it in the kitchen, shaving and shaving and shaving. She felt hot in the process so took some layers of her clothes off and carried on.
Had nobody else thought about sending soba soup to China back then?
Nobody.
How did having such a woman as a mother impact you?
I grew up taking it for granted, thinking that mothers everywhere were doing what my mother was doing. Then I realized that it wasn't the case. I've never seen any other mother like her.
*****************************
Related words
***** Washoku - General Information
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
7/02/2012
Tokuho health label
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Tokuho health label
特定保健用食品
quote
Health: It's in 'tokuho' label
Colas, teas, toothpastes claiming to cut health risks gain accreditation
By MINORU MATSUTANI
Kirin Beverage Co.'s hit beverage Mets Cola has gained Consumer Affairs Agency recognition as "tokuho," which is short for "tokutei hokenyou shokuhin," or foods with special healthy qualities.
Cola drinks are generally not believed to contribute to good health, but consumers have snapped up Mets Cola because of its official distinction.
Following are questions and answers regarding the tokuho status and its bona fides:
What is the origin of the tokuho status?
The health ministry began in 1991 attaching tokuho status to certain foods and drinks to promote their healthy qualities, including ingredients that are high in fiber, good for digestion or help slow tooth decay.
By cluing consumers in to food items that promote health, the government hoped to also mitigate the nation's future health insurance burden, said Akira Yabuki, a director at the Japan Health & Nutrition Food Association, which is run with funds pooled from member companies — mostly food and drink makers.
Since September 2009, when the Consumer Affairs Agency was created under the health ministry, the agency has taken over the role of granting tokuho status.
How has the tokuho product market been growing?
Products given the status have seen a consistent increase, reaching 1,000 in May.
Included among them are Lotte Co.'s Xylitol gum, which boasts the ability to protect teeth from cavities, Otsuka Pharmaceutical Co.'s fiber-rich drink Fibe-Mini, which aids digestive organs, as well as yogurts and many kinds of oolong and green teas.
Tokuho-status product sales amounted to ¥679.8 billion in 2007, but have declined since then and stood at ¥517.5 billion in 2011, according to the association, which compiles data in odd-numbered years.
The sales decline can be attributed in part to the 2008 financial crisis as well as product development that was put on hold because the Consumer Affairs Agency was planning to change the rules on tokuho recognition, Yabuki said.
With new rules in place, the development of tokuho products has gotten back into full swing, he said.
How is tokuho status earned?
To obtain the status, food and drink makers must conduct various experiments to demonstrate the healthy effects of their products. Afterward, the Consumer Affairs Agency must review the results of these tests and issue its judgment accordingly.
If the product experiment documents pass muster, the manufacturers will be authorized to attach the tokuho designation and list the specific health-supporting ingredients on their labels, Yabuki said.
What experiments are required?
The manufacturers have to test their products on individuals.
In the case of Mets Cola, Kirin Beverage divided 82 people with no significant health problems into two groups. One was served Mets Cola, which contains indigestible dextrin — a nutrient that restricts the rise in body fat after a meal — while the other group drank cola that did not contain the substance for a day, Kirin Beverage spokesman Mitsutake Matano said.
A week later the two groups reversed roles for a day.
Afterward, the subjects were tested for the density of fat in their blood, Matano said.
Overconsumption was also gauged for any harmful effects.
For example, manufacturers conducted experiments in which people consumed triple the amounts of food or drinks to determine if such activities posed damage to health, Yabuki said.
"Tokuho products can be useful in maintaining your health, but that may not be the case if one binge eats and drinks," Yabuki said.
The Consumer Affairs Agency reportedly issued Suntory Holdings Ltd. a warning to halt a TV commercial pushing Suntory's black oolong tea because the ad could mislead consumers into believing they did not have to be careful about what they ate as long as they drank the company's product.
What nutrients will the Consumer Affairs Agency let makers boast on their products as promoting health?
Diacylglycerol and other nutrients that make it difficult for fat to be stored in the body can be listed on product labels, according to the website of the Tokyo Metropolitan Government's Bureau of Social Welfare and Public Health.
Other nutrients listed include bifidobacteria, chitosan and L-arabinose, which can lower blood pressure, blood sugar and cholesterol.
The Mets Cola label says its indigestible dextrin restricts absorption of fat and increases the excretion of fat.
The Consumer Affairs Agency does not disclose the specific components, only the products granted tokuho recognition, agency official Noriko Yokota said. She added, however, that the information on the metro government's website is correct.
How popular is Mets Cola?
Between April 24, when Kirin Beverage began selling 480-milliter bottles, and the end of May, 1.5 million cases, or 36 million bottles, were sold, company spokesman Mitsutake Matano said.
This compares with the 30 million cases of Pepsi cola sold last year, of which 20.95 million were the zero-calorie Pepsi Nex, said Midori Takahashi, a spokeswoman at Suntory Holdings Ltd., the parent of Nihon Pepsi Cola Ltd.
A case basically can mean 24 250-ml cans or 6 2-liter bottles.
Kirin Beverage has sold Kirin Cola only in vending machines since June 2010. It sells no other kinds of cola, and the product is nowhere near comparable with Mets Cola, Matano said.
Why is Mets Cola doing so well?
Cola drinks in general are popular worldwide, even if they generally are not associated with the promotion of health.
Throwing in the tokuho component only lends to the boom, Yabuki said.
"People have the impression that cola has lots of sugar, and thus tokuho cola has had a big impact on consumers," he said.
The TV commercial for Mets Cola using characters from the popular boxing "anime" series "Ashita no Jo" also gives the product added punch, he said.
How will future tokuho products evolve?
Tokuho status has been granted to many kinds of tea, which even before such designation attracted health-conscious consumers, Yabuki said.
"I expect diet-related tokuho products will continue to grow. Also, makers will probably take new directions, including foods and drinks that promote healthy skin," he said.
source : Japan Times, July 03, 2012
消費者庁 Consumer Affairs Agency, Government of Japan
http://www.caa.go.jp/
特定保健用食品（トクホ） 許可 tokuho
特定保健用食品許可
. . . CLICK here for Photos of more products!
*****************************
Related words
. WASHOKU - GENERAL INFORMATION .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tokuho health label
特定保健用食品
quote
Health: It's in 'tokuho' label
Colas, teas, toothpastes claiming to cut health risks gain accreditation
By MINORU MATSUTANI
Kirin Beverage Co.'s hit beverage Mets Cola has gained Consumer Affairs Agency recognition as "tokuho," which is short for "tokutei hokenyou shokuhin," or foods with special healthy qualities.
Cola drinks are generally not believed to contribute to good health, but consumers have snapped up Mets Cola because of its official distinction.
Following are questions and answers regarding the tokuho status and its bona fides:
What is the origin of the tokuho status?
The health ministry began in 1991 attaching tokuho status to certain foods and drinks to promote their healthy qualities, including ingredients that are high in fiber, good for digestion or help slow tooth decay.
By cluing consumers in to food items that promote health, the government hoped to also mitigate the nation's future health insurance burden, said Akira Yabuki, a director at the Japan Health & Nutrition Food Association, which is run with funds pooled from member companies — mostly food and drink makers.
Since September 2009, when the Consumer Affairs Agency was created under the health ministry, the agency has taken over the role of granting tokuho status.
How has the tokuho product market been growing?
Products given the status have seen a consistent increase, reaching 1,000 in May.
Included among them are Lotte Co.'s Xylitol gum, which boasts the ability to protect teeth from cavities, Otsuka Pharmaceutical Co.'s fiber-rich drink Fibe-Mini, which aids digestive organs, as well as yogurts and many kinds of oolong and green teas.
Tokuho-status product sales amounted to ¥679.8 billion in 2007, but have declined since then and stood at ¥517.5 billion in 2011, according to the association, which compiles data in odd-numbered years.
The sales decline can be attributed in part to the 2008 financial crisis as well as product development that was put on hold because the Consumer Affairs Agency was planning to change the rules on tokuho recognition, Yabuki said.
With new rules in place, the development of tokuho products has gotten back into full swing, he said.
How is tokuho status earned?
To obtain the status, food and drink makers must conduct various experiments to demonstrate the healthy effects of their products. Afterward, the Consumer Affairs Agency must review the results of these tests and issue its judgment accordingly.
If the product experiment documents pass muster, the manufacturers will be authorized to attach the tokuho designation and list the specific health-supporting ingredients on their labels, Yabuki said.
What experiments are required?
The manufacturers have to test their products on individuals.
In the case of Mets Cola, Kirin Beverage divided 82 people with no significant health problems into two groups. One was served Mets Cola, which contains indigestible dextrin — a nutrient that restricts the rise in body fat after a meal — while the other group drank cola that did not contain the substance for a day, Kirin Beverage spokesman Mitsutake Matano said.
A week later the two groups reversed roles for a day.
Afterward, the subjects were tested for the density of fat in their blood, Matano said.
Overconsumption was also gauged for any harmful effects.
For example, manufacturers conducted experiments in which people consumed triple the amounts of food or drinks to determine if such activities posed damage to health, Yabuki said.
"Tokuho products can be useful in maintaining your health, but that may not be the case if one binge eats and drinks," Yabuki said.
The Consumer Affairs Agency reportedly issued Suntory Holdings Ltd. a warning to halt a TV commercial pushing Suntory's black oolong tea because the ad could mislead consumers into believing they did not have to be careful about what they ate as long as they drank the company's product.
What nutrients will the Consumer Affairs Agency let makers boast on their products as promoting health?
Diacylglycerol and other nutrients that make it difficult for fat to be stored in the body can be listed on product labels, according to the website of the Tokyo Metropolitan Government's Bureau of Social Welfare and Public Health.
Other nutrients listed include bifidobacteria, chitosan and L-arabinose, which can lower blood pressure, blood sugar and cholesterol.
The Mets Cola label says its indigestible dextrin restricts absorption of fat and increases the excretion of fat.
The Consumer Affairs Agency does not disclose the specific components, only the products granted tokuho recognition, agency official Noriko Yokota said. She added, however, that the information on the metro government's website is correct.
How popular is Mets Cola?
Between April 24, when Kirin Beverage began selling 480-milliter bottles, and the end of May, 1.5 million cases, or 36 million bottles, were sold, company spokesman Mitsutake Matano said.
This compares with the 30 million cases of Pepsi cola sold last year, of which 20.95 million were the zero-calorie Pepsi Nex, said Midori Takahashi, a spokeswoman at Suntory Holdings Ltd., the parent of Nihon Pepsi Cola Ltd.
A case basically can mean 24 250-ml cans or 6 2-liter bottles.
Kirin Beverage has sold Kirin Cola only in vending machines since June 2010. It sells no other kinds of cola, and the product is nowhere near comparable with Mets Cola, Matano said.
Why is Mets Cola doing so well?
Cola drinks in general are popular worldwide, even if they generally are not associated with the promotion of health.
Throwing in the tokuho component only lends to the boom, Yabuki said.
"People have the impression that cola has lots of sugar, and thus tokuho cola has had a big impact on consumers," he said.
The TV commercial for Mets Cola using characters from the popular boxing "anime" series "Ashita no Jo" also gives the product added punch, he said.
How will future tokuho products evolve?
Tokuho status has been granted to many kinds of tea, which even before such designation attracted health-conscious consumers, Yabuki said.
"I expect diet-related tokuho products will continue to grow. Also, makers will probably take new directions, including foods and drinks that promote healthy skin," he said.
source : Japan Times, July 03, 2012
消費者庁 Consumer Affairs Agency, Government of Japan
http://www.caa.go.jp/
特定保健用食品（トクホ） 許可 tokuho
特定保健用食品許可
. . . CLICK here for Photos of more products!
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. WASHOKU - GENERAL INFORMATION .
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6/28/2012
snap dish photos
[ . BACK to WORLDKIGO TOP . ]
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SnapDish for food photos
Food Camera App
http://snapdi.sh/ja/
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quote
The first bite is with the camera
When Misako Fukuda, 40, went to a cherry-blossom viewing party at Tokyo's Inokashira Park in April, she did not know the other 30 people who had gathered nor their professions. The only thing she knew about them was what they ate or cooked every day —
through SnapDish, a smartphone social-networking app.
Each day, Fukuda, a Tokyo-based freelance Web director, chronicles her dietary life with iPhone snapshots. Before she takes a bite, she takes a photo of the dish and quickly uploads it via SnapDish to share with her friends.
"It's part of my life log," says Fukuda, who has been keeping her photographic food diary since she got an iPhone in 2009.
Fukuda is one of millions of people who are obsessed with food photos and sharing their culinary experiences with virtual and real friends on the Web. In the old days, many shied away from taking pictures of the food at restaurants for fear of being rude, but it has become such an everyday tool for socializing in Japan that people now take photos of anything from rice balls at a convenience store to the culinary arts at three-Michelin-star restaurants.
"In the past, I did feel it wasn't kosher to take such pictures, especially at fine restaurants," says Moto Tomita, a Japanese-American executive for a luxury brand.
"I have a circle of friends who really enjoy sharing such culinary experiences from other countries," says Tomita, who moved to Tokyo from Silicon Valley four years ago. "Some live in rural areas, where they don't have regular access to such cuisine."
As smartphone users become more savvy, apps catering to food bloggers, such as SnapDish, have started to sprout in Japan. Unlike Instagram or other photo-sharing apps, SnapDish is exclusively designed for people wanting to share food photos.
"Some don't want to be labeled as being obsessed with food by their friends on Facebook, where they might be connected with their bosses. I wanted to create a community for those food lovers," says Zen Funada, the CEO of Tokyo-based Vuss Inc., which operates SnapDish.
Just as Instagram's tools can make photos look more artistic, SnapDish makes the food in photos look more appetizing, with color and light correcting functions. The Rare function lightly retouches the photos, Medium makes the color more vivid and Well-done applies the maximum correction and effects to the images.
Since the app's launch in May 2011, users have grown to 250,000. The app is available in English, Japanese and two forms of Chinese. Some 30 percent of its users are overseas, mostly from Asian countries such as China, Taiwan and Singapore.
Willin Low, a Singapore-based SnapDish user who has posted more than 1,000 photos since the launch, says he feels food represents community in Asia.
"I think it is very much an Asian thing," says Low, a Singapore-based lawyer turned chef and restaurateur. "It is traditional here when eating to place all the dishes in the center of the table to be shared by everyone, rather than to be served individual dishes. So I think culturally we like to share our food with others, even if it means virtually via the Internet." Low was named as one of the world's top emerging culinary stars by fellow contemporary chefs in the Phaidon Press book "Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs."
Fukuda says that sharing her food experiences has helped expand her circle of friends.
"Food is such a happy topic for everybody," she says. "By sharing photos, we feel as if we were there to break bread with them."
By AYAKO MIE
source : Japan Times June 29, 2012
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***** . WKD : Main Index .
. WASHOKU - GENERAL INFORMATION .
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SnapDish for food photos
Food Camera App
http://snapdi.sh/ja/
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
The first bite is with the camera
When Misako Fukuda, 40, went to a cherry-blossom viewing party at Tokyo's Inokashira Park in April, she did not know the other 30 people who had gathered nor their professions. The only thing she knew about them was what they ate or cooked every day —
through SnapDish, a smartphone social-networking app.
Each day, Fukuda, a Tokyo-based freelance Web director, chronicles her dietary life with iPhone snapshots. Before she takes a bite, she takes a photo of the dish and quickly uploads it via SnapDish to share with her friends.
"It's part of my life log," says Fukuda, who has been keeping her photographic food diary since she got an iPhone in 2009.
Fukuda is one of millions of people who are obsessed with food photos and sharing their culinary experiences with virtual and real friends on the Web. In the old days, many shied away from taking pictures of the food at restaurants for fear of being rude, but it has become such an everyday tool for socializing in Japan that people now take photos of anything from rice balls at a convenience store to the culinary arts at three-Michelin-star restaurants.
"In the past, I did feel it wasn't kosher to take such pictures, especially at fine restaurants," says Moto Tomita, a Japanese-American executive for a luxury brand.
"I have a circle of friends who really enjoy sharing such culinary experiences from other countries," says Tomita, who moved to Tokyo from Silicon Valley four years ago. "Some live in rural areas, where they don't have regular access to such cuisine."
As smartphone users become more savvy, apps catering to food bloggers, such as SnapDish, have started to sprout in Japan. Unlike Instagram or other photo-sharing apps, SnapDish is exclusively designed for people wanting to share food photos.
"Some don't want to be labeled as being obsessed with food by their friends on Facebook, where they might be connected with their bosses. I wanted to create a community for those food lovers," says Zen Funada, the CEO of Tokyo-based Vuss Inc., which operates SnapDish.
Just as Instagram's tools can make photos look more artistic, SnapDish makes the food in photos look more appetizing, with color and light correcting functions. The Rare function lightly retouches the photos, Medium makes the color more vivid and Well-done applies the maximum correction and effects to the images.
Since the app's launch in May 2011, users have grown to 250,000. The app is available in English, Japanese and two forms of Chinese. Some 30 percent of its users are overseas, mostly from Asian countries such as China, Taiwan and Singapore.
Willin Low, a Singapore-based SnapDish user who has posted more than 1,000 photos since the launch, says he feels food represents community in Asia.
"I think it is very much an Asian thing," says Low, a Singapore-based lawyer turned chef and restaurateur. "It is traditional here when eating to place all the dishes in the center of the table to be shared by everyone, rather than to be served individual dishes. So I think culturally we like to share our food with others, even if it means virtually via the Internet." Low was named as one of the world's top emerging culinary stars by fellow contemporary chefs in the Phaidon Press book "Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs."
Fukuda says that sharing her food experiences has helped expand her circle of friends.
"Food is such a happy topic for everybody," she says. "By sharing photos, we feel as if we were there to break bread with them."
By AYAKO MIE
source : Japan Times June 29, 2012
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. WASHOKU - GENERAL INFORMATION .
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6/24/2012
Rolling Stones Bar Suntory
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Rolling Stones Bar Suntory
ストーンズバー サントリー
source : www.suntory.co.jp/stonesbar/
quote
Can Suntory Get ‘Stones Bar’ Satisfaction?
It’s not really beer, in the true sense, and it’s got a lower alcohol content. So just how much of a kick can a young Japanese hipster get from drinking something like the “Rolling Hop?”
According to drinks maker Suntory Liquors Ltd., plenty. And in case drinkers were in any doubt, Suntory has lined up a new ploy to convince them: A “Stones Bar” series of specially themed alcoholic beverages stamped with none other than the iconic Rolling Stones lips and tongue logo on “stylishly designed” bottles and cans.
The use of the brand made famous by Mick, Keef and the “boys” is aimed at customers “in their 20s who are attuned to fashion,” according to Suntory, who want a stylish container that fits with their trendy image “as they go to clubs and darts bars, or karaoke.”
The beverages are designed to appeal to younger consumers, still developing a taste for beer, with a less bitter taste and an alcohol content of between 4% and 5%, noticeably lower than Japan’s mainstay brews. The “Rolling Hop,” for example, has a 4% alcohol content and is more carbonated than normal.
In a 2010 online survey, both men and women in their 20s were less likely to drink “almost every day” than middle-aged respondents. But Suntory’s own research suggests that Japanese in their 20s are now spending more money on alcohol, at least 17.8% reporting that they had increased the amount they spent on booze, as well as more of the sweeter, less alcoholic beverages.
In fact, like a range of similar drinks in Japan, the “Stones Bar” products aren’t regular beers that contain malt, nor low-malt alternatives: Falling into what’s called the “third beer” category, they contain no malt at all, but are designed to taste like beer, and were developed by Japan’s brewers in an attempt to offset a slow decline in the sale of traditional beers. The line also includes ready-to-drink cocktail beverages, which promise gin or whiskey flavors without the high alcohol content.
Of course, it’s tough to keep track of all the gimmickry, including links with rock and pop stars, that has been wheeled out by brewers in Japan and elsewhere in attempts to persuade picky consumers to choose their brand. Just last year, in arguably one of the least likely hookups, the all-but-forgotten mid-90s American pop sensation Hanson resurfaced when the band said it plans to launch its own “Mmmhop” Indian pale ale, named after the “Mmmbop” global smash, according to reports from the U.K.
With a combined age of 272, the four principal members of the Rolling Stones are, of course, well beyond Suntory’s target demographic for the “Stones Bar” line. A Suntory official said that while the band may be aware of the use of the logo, they haven’t made any official comment. But then the lip and tongue image is actually owned by Universal Music, with which Suntory negotiated the rights for the “Stones Bar” label. Suntory declined to comment on the amount paid to use the logo.
In any case, fans of the band and “third beers” alike will have to wait to get some satisfaction: the drinks don’t go on sale until June 19.
source : Sarah Berlow
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Related words
***** . WKD : Main Index .
. WASHOKU - GENERAL INFORMATION .
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Rolling Stones Bar Suntory
ストーンズバー サントリー
source : www.suntory.co.jp/stonesbar/
quote
Can Suntory Get ‘Stones Bar’ Satisfaction?
It’s not really beer, in the true sense, and it’s got a lower alcohol content. So just how much of a kick can a young Japanese hipster get from drinking something like the “Rolling Hop?”
According to drinks maker Suntory Liquors Ltd., plenty. And in case drinkers were in any doubt, Suntory has lined up a new ploy to convince them: A “Stones Bar” series of specially themed alcoholic beverages stamped with none other than the iconic Rolling Stones lips and tongue logo on “stylishly designed” bottles and cans.
The use of the brand made famous by Mick, Keef and the “boys” is aimed at customers “in their 20s who are attuned to fashion,” according to Suntory, who want a stylish container that fits with their trendy image “as they go to clubs and darts bars, or karaoke.”
The beverages are designed to appeal to younger consumers, still developing a taste for beer, with a less bitter taste and an alcohol content of between 4% and 5%, noticeably lower than Japan’s mainstay brews. The “Rolling Hop,” for example, has a 4% alcohol content and is more carbonated than normal.
In a 2010 online survey, both men and women in their 20s were less likely to drink “almost every day” than middle-aged respondents. But Suntory’s own research suggests that Japanese in their 20s are now spending more money on alcohol, at least 17.8% reporting that they had increased the amount they spent on booze, as well as more of the sweeter, less alcoholic beverages.
In fact, like a range of similar drinks in Japan, the “Stones Bar” products aren’t regular beers that contain malt, nor low-malt alternatives: Falling into what’s called the “third beer” category, they contain no malt at all, but are designed to taste like beer, and were developed by Japan’s brewers in an attempt to offset a slow decline in the sale of traditional beers. The line also includes ready-to-drink cocktail beverages, which promise gin or whiskey flavors without the high alcohol content.
Of course, it’s tough to keep track of all the gimmickry, including links with rock and pop stars, that has been wheeled out by brewers in Japan and elsewhere in attempts to persuade picky consumers to choose their brand. Just last year, in arguably one of the least likely hookups, the all-but-forgotten mid-90s American pop sensation Hanson resurfaced when the band said it plans to launch its own “Mmmhop” Indian pale ale, named after the “Mmmbop” global smash, according to reports from the U.K.
With a combined age of 272, the four principal members of the Rolling Stones are, of course, well beyond Suntory’s target demographic for the “Stones Bar” line. A Suntory official said that while the band may be aware of the use of the logo, they haven’t made any official comment. But then the lip and tongue image is actually owned by Universal Music, with which Suntory negotiated the rights for the “Stones Bar” label. Suntory declined to comment on the amount paid to use the logo.
In any case, fans of the band and “third beers” alike will have to wait to get some satisfaction: the drinks don’t go on sale until June 19.
source : Sarah Berlow
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Related words
***** . WKD : Main Index .
. WASHOKU - GENERAL INFORMATION .
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5/22/2012
Tokyo Sky Tree Senbei
[ . BACK to WORLDKIGO TOP . ]
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Tokyo Sky Tree 東京スカイツリー
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
東京そらの木煎餅（R）
Tokyo Sky Tree Senbei
from the shop Mirin Do みりん堂
source : allabout.co.jp
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The people of Edo loved . puns (dajare 駄洒落) .
and the poeple of Tokyo do too, even in our modern times.
Tokyo is situated in the Musashi plain 武蔵平野
MU SA SHI 。。。六三四 － 6 3 4
So when the tower had to be just a bit higher than the tower in China, they decided to make it
634 meters high.
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World's tallest Tokyo Sky Tree to open
The world's tallest tower, Tokyo's 634-meter Sky Tree, opens on Tuesday.
The tower has two panoramic observation decks, at 350 and 450 meters above ground. On a clear day, it offers a view of Mt. Fuji on the horizon.
After a ribbon-cutting ceremony at 10AM, the woman who named the tower will visit the observatory. At noon, the doors will open to the public.
7,500 people won a lottery to ascend the broadcasting tower on its first day.
The tower's operator issued advance tickets for the first 50 days.
It is recommending that visitors use public transportation as the roads around the tower are likely to be congested.
Tokyo Sky Tree opens to the public
Tokyo's latest landmark has opened to an eager public. Standing 634 meters high, the Tokyo Sky Tree is the world's tallest tower.
The broadcasting tower with a modern truss exterior stands in the old quarters of Sumida Ward in Tokyo. It has two observation decks at 350 and 450 meters.
After a ribbon-cutting ceremony on Tuesday morning, a woman who named the structure and her son became the first to ascend.
On the ground, many more were waiting in line from early morning. They were welcomed in at noon, and quickly boarded elevators for the 50-second ride to the first observation deck.
Rain and clouds unfortunately hampered the tower's panoramic view of Tokyo -- and the sight of Mount Fuji in the distance on a very clear day.
But the visitors still appeared to enjoy the climb, the structure's brand new interior, and its displays of maps and other items.
8,000 people are due to visit the tower on the opening day. They are the lucky ones who won lotteries to purchase advance tickets.
The tower's adjoining commercial complex also opened. Together, about 200,000 people are expected to visit the tower and complex on Tuesday.
Skytree may pump over $2 bil into Japan's economy
Local municipal officials estimate that the economic ripple effects of Tokyo Skytree will bring more than 2 billion dollars a year to Japan.
They say the tower and nearby commercial facilities are expected to attract nearly 21 million visitors annually.
Those visitors are forecast to spend about 990 million dollars in admission fees for the tower's observation decks and at restaurants and shops.
The officials say sales of various businesses across the country will also increase by about 1.2 billion dollars.
The actual total economic impact is believed to be even greater as the estimate does not include revenues from the aquarium and the planetarium located in the tower compound.
source : NHK World News - May 21, 2012
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Tokyo Skytree (東京スカイツリー, Tōkyō Sukai Tsurī
is a broadcasting, restaurant, and observation tower in Sumida, Tokyo, Japan. It became the tallest structure in Japan in 2010 and reached its full height of 634.0 metres (2,080 ft) in March 2011, making it the tallest tower in the world, displacing the Canton Tower, and the second tallest structure in the world after Burj Khalifa (829.84 m/2,723 ft).
© More in the WIKIPEDIA !
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東京スカイツリー
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Worldwide use
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Things found on the way
Daruma and the Sky Tree
山田るまブログ
source : yamadaruma.laff.jp
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solamachi ソラマチ － the shopping mall
soramachi 空町 "village in the sky"
Many shops imitate the atmosphere of Edo.
もんじゃ お好み焼き Monja and Okonomi yaki
One of the many shops in the Sky Tree compound.
source : barbee.exblog.jp
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Skytree has elevator glitch on first day
Despite cold and rainy springtime weather Tuesday, Tokyo Skytree attracted thousands of people to the new landmark as the world's tallest tower opened to the public.
But the first day didn't go off without a hitch. High winds forced two elevators to halt at around 6 p.m., stranding visitors in the No. 2 observatory, 450 meters above the ground.
The elevators soon resumed operations, but at 7:36 p.m. the No. 2 observatory was closed due to the wind.
Skytree Town is a commercial complex combining the 634-meter-tall broadcast tower, an aquarium, a planetarium and the Tokyo Solamachi complex, which boasts 312 shops and restaurants.
source : Japan Times, May 23, 2012
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Tower Donburi タワー丼 tawaa don
sold at a shop in Asakusa
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HAIKU and SENRYU
Tokyo Sky Tree -
a new inspiration
for new heights
Gabi Greve, May 22, 2012
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Silent Night-
the Tokyo Sky Tree
luminescent green
Angelee Deodhar
Winter 2013
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Related words
***** . Tall buildings and towers and haiku .
. WASHOKU - GENERAL INFORMATION .
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Tokyo Sky Tree 東京スカイツリー
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
東京そらの木煎餅（R）
Tokyo Sky Tree Senbei
from the shop Mirin Do みりん堂
source : allabout.co.jp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The people of Edo loved . puns (dajare 駄洒落) .
and the poeple of Tokyo do too, even in our modern times.
Tokyo is situated in the Musashi plain 武蔵平野
MU SA SHI 。。。六三四 － 6 3 4
So when the tower had to be just a bit higher than the tower in China, they decided to make it
634 meters high.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
World's tallest Tokyo Sky Tree to open
The world's tallest tower, Tokyo's 634-meter Sky Tree, opens on Tuesday.
The tower has two panoramic observation decks, at 350 and 450 meters above ground. On a clear day, it offers a view of Mt. Fuji on the horizon.
After a ribbon-cutting ceremony at 10AM, the woman who named the tower will visit the observatory. At noon, the doors will open to the public.
7,500 people won a lottery to ascend the broadcasting tower on its first day.
The tower's operator issued advance tickets for the first 50 days.
It is recommending that visitors use public transportation as the roads around the tower are likely to be congested.
Tokyo Sky Tree opens to the public
Tokyo's latest landmark has opened to an eager public. Standing 634 meters high, the Tokyo Sky Tree is the world's tallest tower.
The broadcasting tower with a modern truss exterior stands in the old quarters of Sumida Ward in Tokyo. It has two observation decks at 350 and 450 meters.
After a ribbon-cutting ceremony on Tuesday morning, a woman who named the structure and her son became the first to ascend.
On the ground, many more were waiting in line from early morning. They were welcomed in at noon, and quickly boarded elevators for the 50-second ride to the first observation deck.
Rain and clouds unfortunately hampered the tower's panoramic view of Tokyo -- and the sight of Mount Fuji in the distance on a very clear day.
But the visitors still appeared to enjoy the climb, the structure's brand new interior, and its displays of maps and other items.
8,000 people are due to visit the tower on the opening day. They are the lucky ones who won lotteries to purchase advance tickets.
The tower's adjoining commercial complex also opened. Together, about 200,000 people are expected to visit the tower and complex on Tuesday.
Skytree may pump over $2 bil into Japan's economy
Local municipal officials estimate that the economic ripple effects of Tokyo Skytree will bring more than 2 billion dollars a year to Japan.
They say the tower and nearby commercial facilities are expected to attract nearly 21 million visitors annually.
Those visitors are forecast to spend about 990 million dollars in admission fees for the tower's observation decks and at restaurants and shops.
The officials say sales of various businesses across the country will also increase by about 1.2 billion dollars.
The actual total economic impact is believed to be even greater as the estimate does not include revenues from the aquarium and the planetarium located in the tower compound.
source : NHK World News - May 21, 2012
.................................................................................
Tokyo Skytree (東京スカイツリー, Tōkyō Sukai Tsurī
is a broadcasting, restaurant, and observation tower in Sumida, Tokyo, Japan. It became the tallest structure in Japan in 2010 and reached its full height of 634.0 metres (2,080 ft) in March 2011, making it the tallest tower in the world, displacing the Canton Tower, and the second tallest structure in the world after Burj Khalifa (829.84 m/2,723 ft).
© More in the WIKIPEDIA !
.................................................................................
東京スカイツリー
*****************************
Worldwide use
*****************************
Things found on the way
Daruma and the Sky Tree
山田るまブログ
source : yamadaruma.laff.jp
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solamachi ソラマチ － the shopping mall
soramachi 空町 "village in the sky"
Many shops imitate the atmosphere of Edo.
もんじゃ お好み焼き Monja and Okonomi yaki
One of the many shops in the Sky Tree compound.
source : barbee.exblog.jp
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Skytree has elevator glitch on first day
Despite cold and rainy springtime weather Tuesday, Tokyo Skytree attracted thousands of people to the new landmark as the world's tallest tower opened to the public.
But the first day didn't go off without a hitch. High winds forced two elevators to halt at around 6 p.m., stranding visitors in the No. 2 observatory, 450 meters above the ground.
The elevators soon resumed operations, but at 7:36 p.m. the No. 2 observatory was closed due to the wind.
Skytree Town is a commercial complex combining the 634-meter-tall broadcast tower, an aquarium, a planetarium and the Tokyo Solamachi complex, which boasts 312 shops and restaurants.
source : Japan Times, May 23, 2012
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Tower Donburi タワー丼 tawaa don
sold at a shop in Asakusa
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HAIKU and SENRYU
Tokyo Sky Tree -
a new inspiration
for new heights
Gabi Greve, May 22, 2012
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Silent Night-
the Tokyo Sky Tree
luminescent green
Angelee Deodhar
Winter 2013
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Related words
***** . Tall buildings and towers and haiku .
. WASHOKU - GENERAL INFORMATION .
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