A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and ...
Author: Luiz Hara
Publisher: White Lion Publishing
A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and techniques that are easy to acquire and will transform their everyday cooking. Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking, or beyond the one or two recipes for which we may bought such ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces you to a host of delicious and versatile Japanese ingredients which are easy to get hold of in most parts of the world and can be used to create the most mouth-watering and interesting dishes. Categorized by main ingredient, grab that packet of miso paste from your fridge, buy some ponzu or yuzu from your local grocery store or the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.
The redeployed Nipponese soldiers were now issued the last rations in the Japanese larder, two crackers and one piece of candy each. Even Imperial soldiers who were taught to make do with minimal supplies could not continue to fight ...
Author: Victor Brooks
Publisher: Rowman & Littlefield
Military historian Victor Brooks argues that the year 1943 marked a significant shift in the World War II balance of power from the Axis to Allied forces. Brooks presents a global narrative of the American experience of war during the year, ranging from the tiny blood-drenched island of Tarawa to the vast expanses of North Africa. At no other period was the course of the war in such precarious balance, the author argues, as both Axis and Allies possessed roughly equivalent power, and as both sides still had reasonable expectations that victory could be achieved. At the beginning of 1943, the tide was slowly turning for the Americans and their allies, Still, the shame of terrible defeats on Bataan and in the Java Sea, at Dieppe and Savo Island were very recent memories. Early on, Americans had high hopes for a massive improvement in the direction of the war; by the end of the year, those hopes were becoming realities. The year 1943 is also the period in which the titans of the war were just emerging. Douglas MacArthur, Dwight Eisenhower, Chester Nimitz, William Halsey, George Patton, Holland Smith and other iconic leaders had begun surfacing as household names in 1943 and would form a nucleus of the command structure that shattered the Axis in 1944 and 1945. In 1943, Brooks presents the history of the year when some of the most exciting and important moments occurred on the road to Allied victory.
These are harvested and assembled in terraced and apartment areas, in hilly terrain, and in woods.
Author: Sahil Mahajan
THE CLASSIC JAPANESE LARDER brims with an incredible diversity of shelf-stable sea and terrestrial items, dried, salted, fermented, and other maintained foodstuffs that reinforce fresh produce, meat, poultry, tofu products, eggs, and fish. Exactly what the Japanese refer to as umi no sachi, or "bounty of the ocean," includes both cultivated and wild plants and animals (and their by-products) obtained from rivers, ponds, streams, as well as the open sea. Similarly, Yama no sachi, or "structure of this mountain," typically encompasses both farmed and found-in-nature foods, such as stalks and roots, sprouts and herbs, apples, fungi, fruits, leafy vegetables and flowering plants, beans, grains, seeds, and nuts. These are harvested and assembled in terraced and apartment areas, in hilly terrain, and in woods.
Japanese crafts have a reputation for their discipline and their precision, and Japanese bartending is no exception. ... the characteristic Japanese attention to detail and drawing deeply from the Japanese drinks cabinet and larder, ...
Author: Masahiro Urushido
Publisher: Houghton Mifflin
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
THE VEGAN JAPANESE LARDER SEVEN ESSENTIAL ITEMS I believe we are living in a golden age of grocery shopping. In 15 years or so, catastrophic climate change will cause worldwide crop failures and a collapse of international trade and ...
Author: Tim Anderson
Publisher: Hardie Grant Publishing
Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it’s super-easy to make! In Vegan JapanEasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choice! With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you’re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!
Although there is no special delicacy in my winter larder, I hope at least to be able to offer Tachimenbo [a fictitious dish], and Iʼve already have started preparation for it.ʼ Because few people in Japan were conversant in Chinese, ...
Author: Yoko Hasegawa
Publisher: Cambridge University Press
The linguistic study of Japanese, with its rich syntactic and phonological structure, complex writing system, and diverse sociohistorical context, is a rapidly growing research area. This book, designed to serve as a concise reference for researchers interested in the Japanese language and in typological studies of language in general, explores diverse characteristics of Japanese that are particularly intriguing when compared with English and other European languages. It pays equal attention to the theoretical aspects and empirical phenomena from theory-neutral perspectives, and presents necessary theoretical terms in clear and easy language. It consists of five thematic parts including sound system and lexicon, grammatical foundation and constructions, and pragmatics/sociolinguistics topics, with chapters that survey critical discussions arising in Japanese linguistics. The Cambridge Handbook of Japanese Linguistics will be welcomed by general linguists, and students and scholars working in linguistic typology, Japanese language, Japanese linguistics and Asian Studies.
NON-JAPANESE. STUFF. Japanese cuisine has by this point incorporated so much from around the world that I think it's fair to include some non-Japanese ingredients in a typical Japanese larder. For example, depachika will always have a ...
Author: Tim Anderson
Publisher: Hardie Grant Publishing
WINNER OF THE JOHN AVERY AWARD 2019 at the André Simon Awards Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim’s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef – without cutting corners. The real thrill of eating in Tokyo is in the sense of discovery – of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an ‘oh my god’ sushi moment, or just the best damn bowl of ramen you’ve ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.
And once the pickles are done, they are extremely useful to have in the larder to pull out for drinks before dinner, casual buffets, or as a palate cleanser for almost any meal. There are plenty of simple pickling methods in this book, ...
Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
a larder well-stocked. Ever alert to the magnitude of this philosophy, he brought to Japan with him his own mobile larder. Well stocked. I mean, gosh! What if famine struck when he least expected it? Daddy was—and this is true—an Eagle ...
Author: Peggy Keener
Memoir of a Minnesota housewife who finds herself raising her two young sons in Tokyo after her husband moves the family there in 1962.
Besides, our country's larder was under stress to begin with. In usual times, rice production in our country, in an average year, is 63 to 64 million koku" domestically [that is, in the Home Islands], Korean rice production is 20 ...
Author: David C. Earhart
This unique window on history employs hundreds of images and written records from Japanese periodicals during World War II to trace the nation's transformation from a colorful, cosmopolitan empire in 1937 to a bleak "total war" society facing imminent destruction in 1945. The author draws upon his extensive collection of Japanese wartime publications to reconstruct the government-controlled media's narrative of the war's goals and progress - thus providing a close-up look at how the war was shown to Japanese on the home front. Many of these visual and written sources are rare in Japan and were previously unavailable in the West. Strikingly, the narrative remains consistent and convincing from victory to retreat, and even as defeat looms large. Earhart's nuanced reading of Japan's wartime media depicts a nation waging war against the world and a government terrorizing its own people. At once informed, scholarly, and readily accessible, this lavishly illustrated volume offers an accurate representation of the official Japanese narrative of the war in contemporary terms. The images are fresh and compelling, revealing a forgotten world by turns familiar and alien, beautiful and stark, poignant and terrifying.
These he would graciously receive and carry off to the larder. In return I would be given my cup oftea and a talk. It was always about Zen and I never understood a word. Or, rather, it was the words alone I understood—and sometimes the ...
Author: Donald Richie
Publisher: Stone Bridge Press
"Wonderfully evocative and full of humor, but also honest, introspective, and often poignant."--The New York Times
L & K Oriental Foods and Imports 7743 85th Street Tel : ( 780 ) 469-2770 Open Monday - Saturday 10:00 AM – 8 : 00 PM Sunday 12:30 PM – 6 : 00 PM V , MC , DEBIT Almost everything you'd need to stock a basic Korean or Japanese larder can ...
Author: Mary Bailey
Publisher: TouchWood Editions
Celebrate the best of Alberta's culinary, home-grown slow food. The Food Lover's Trail Guide to Alberta will make even the armchair traveler hungry for the road. This is the motherlode of appetizing information-a must for every glove box, briefcase and bookshelf.
Hokkaido is the larder of Japan, often talked about by the Japanese with a twinkle in their eye and a romantic longing for authentic Japanese food. the origin of robata stems from the Hokkaido region, where fishermen would cook their ...
Author: Silla Bjerrum
Publisher: Jacqui Small
Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes.
One thing which gladdened our hearts was their promise to send us some tins of sardines by a native runner to help to stock our larder. As soon as they pulled away from the jetty, Hall and I were hard at work. Now we were alone, ...
Author: Captain Mick Jennings
Mick and Margery Jennings's comfortable life in Singapore ended with the Japanese invasion in late 1941. Margery was captured in Sumatra after HMV Mata Hari, the ship taking her and other families to safety in Australia, was bombed. Mick left Singapore after the surrender in February 1942 when he and other soldiers commandeered a junk and sailed to Sumatra. After crossing the island, he and Bombardier Jackson set sail for Australia in a seventeen-foot dinghy. After an appalling ordeal at sea he too was captured and, having recovered in hospital, was incarcerated on Sumatra until moved to Changi Goal in May 1945. Despite not being far apart, Mick and Margery never saw each other again, although they managed to exchange a few letters. Tragically Margery died of deprivation and exhaustion in May 1945, shortly before VJ day, while Mick miraculously survived. Based on personal accounts and Margery’s secret diary, this outstanding book describes in graphic detail their attempted escapes and horrific imprisonments. Above all it is a moving testimony to the couple’s courage, resilience and ingenuity.
Camera - trapping revealed that the large Japanese field mouse Apodemus speciosus is the legitimate seed disperser ( Hoshizaki 1999 ) ... 7.3.3 Scatter- vs. larder - hoarding Rodents placed mostly scatterhoard over larderhoard caches .
Author: Hitoshi Sakio
Publisher: Springer Science & Business Media
Riparian forests along streams and rivers are diverse in species, structure, and regeneration processes, and have important ecological functions in maintaining landscape and biodiversity. This book discusses riparian forests from subpolar to warm-temperate zones, covering headwater streams, braided rivers on alluvial fans, and low-gradient meandering rivers. It presents the dynamics and mechanisms that govern the coexistence of riparian tree species, tree demography, the response to water stress of trees, and the conservation of endangered species, and focuses on natural disturbances, life-history strategies, and the ecophysiology of trees. Because many riparian landscapes have been degraded and are disappearing at an alarming rate, the regeneration of the remaining riparian ecosystems is urgent. With contributions by more than 20 experts in diverse fields, this book offers useful information for the conservation, restoration, and rehabilitation of riparian ecosystems that remain in world streams and rivers.
The New Japan (Continued) * Ill-mil I__nr ' z -..5 K a.“ Tranquil waters. rFood from the sea helps supplement Japan's larder, providing 85 percent of all animal protein. But 20 percent of Japan's food must be imported.
Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.