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| osaka fried rice: Just One Cookbook Namiko Chen, 2021 |
| osaka fried rice: Nanban Tim Anderson, 2016-04-26 Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food. |
| osaka fried rice: Lonely Planet Japan Lonely Planet, Rebecca Milner, Ray Bartlett, Andrew Bender, Craig McLachlan, Kate Morgan, Simon Richmond, Tom Spurling, Benedict Walker, Wendy Yanagihara, 2017-08-01 #1 best-selling guide to Japan Lonely Planet Japan is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Explore a bamboo grove in Arashiyama, marvel at Shinto and Buddhist architecture in Kyoto, or relax in the hot springs of Noboribetsu Onsen; all with your trusted travel companion. Get to the heart of Japan and begin your journey now! Inside Lonely Planet Japan Travel Guide: Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - history, festivals, hiking, onsen, cuisine, architecture, sport, traditional accommodation, geisha, visual arts, performing arts, literature, music, environment, cinema Covers Tokyo, Mt Fuji, Nikko, Narita, Kamakura, Hakone, Nagoya, Gifu, Kanazawa, Nagano, Kyoto, Kansai, Hiroshima, Okayama, Osaka, Kobe, Nara, Matsue, Sapporo, Shikoku, Tokushima, Fukuoka, Okinawa and more eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet Japan, our most comprehensive guide to Japan, is perfect for both exploring top sights and taking roads less travelled. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You’ll also find our content online, and in mobile apps, video, 14 languages, nine international magazines, armchair and lifestyle books, ebooks, and more. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition. |
| osaka fried rice: Counting the Days Craig B. Smith, 2012-05-08 Counting the Days is the story of six prisoners of war imprisoned by both sides during the conflict the Japanese called the Pacific War. As in all wars, the prisoners were civilians as well as military personnel. Two of the prisoners were captured on the second day of the war and spent the entire war in prison camps: Garth Dunn, a young Marine captured on Guam who faced a death rate in a Japanese prison 10 times that in battle; and Ensign Kazuo Sakamaki, who suffered the ignominy of being Japanese POW number 1. Simon and Lydia Peters were European expatriates living in the Philippines; the Japanese confiscated their house and belongings, imprisoned them, and eventually released them to a harrowing jungle existence caught between Philippine guerilla raids and Japanese counterattacks. Mitsuye Takahashi was a U.S. citizen of Japanese descent living in Malibu, California, who was imprisoned by the United States for the duration of the war, disrupting her life and separating her from all she owned. Masashi Itoh was a Japanese soldier who remained hidden in the jungles of Guam, held captive by his own conscience and beliefs until 1960, 15 years after the end of the war. This is the story of their struggles to stay alive, the small daily triumphs that kept them going—and for some, their almost miraculous survival. |
| osaka fried rice: Real Japanese Cooking Makiko Itoh, 2025-08-05 Maki Itoh has succeeded in creating a treasure trove in her exploration of Japanese recipes and culinary traditions…Perfect for the Japanese food loving home cook. —Elise Bauer, Founder, SimplyRecipes.com The first comprehensive cookbook to fully cover all aspects of Japanese cuisine—with 600 recipes! This book has been a lifetime in the making. Bicultural author Makiko Itoh was born in Tokyo and grew up in New York, where her mother ran the leading Japanese restaurant for two decades. She has since developed a career as a successful bilingual food writer and translator, uniquely positioned to explain the cuisine to non-Japanese. Her book answers all the questions foreigners typically have about one of the world's greatest cuisines, including: Why is Japanese food so unique? A full overview—from umami to seasonality to aesthetics Essential ingredients like miso, mirin, dashi, sake and soy—how and why they are used How to design a Japanese meal—from tableware to equipment to etiquette Which recipes are right for you? The 600 recipes in this book cover everything from bento boxes to nimono simmered dishes to izakaya, sushi and hotpots. But which ones should you try? Itoh's mission is to demystify Japanese cuisine for non-Japanese. Her book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan's unique food culture. A must-read book for every Japanese food lover! |
| osaka fried rice: Food Cultures of Japan Jeanne Jacob, 2021-12-06 This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingredients that play an important role in daily cooking and consumption, meals and dishes for every occasion, and what food is like when dining out or stopping for snacks from street vendors. An additional chapter examines food issues and dietary concerns. Recipes accompany every chapter. A chronology, glossary, sidebars, and bibliography round out the work. |
| osaka fried rice: Richard Richard Arlen Sullivan, 2015-10-30 To say it was interesting does not give the book the total credit it deserves. It is a compelling story of Richard Sullivan's life journey. To endure what he has in his life, he will remain a hero. Now, as he shares the whole story, it becomes even more evident that he has faced many difficult challenges and hurdles. His service in the army for our country is another tribute to the great man that he is. The ravages of war leave many unable to cope with daily life, but he did his duty and found a way to carry on. |
| osaka fried rice: My Grandmother's Son Johnny L. Thompson, 2024-04-04 Ever since he was a small child, Johnny L. Thompson strived to one day be famous and make his family proud. But growing up in 1950s America as a black man, that dream seemed impossible. In My Grandmother’s Son, Johnny illustrates what America was truly like for a black man in the 50s—abiding by the Jim Crow laws and enduring prejudice and racism while generally being treated as less-than. Johnny also examines the politics of that era—and also of today—with observations on how America can be better. Despite his many obstacles, Johnny has had a wonderful life—a life that includes traveling the world with his daughter Angela and being able to appreciate the small things. Join him on his incredible journey. About the Author My hobbies are Travel and Photography. There is nothing in life more important than my family. They are foremost in my mind. I Worked in the Advertising field for 25 years. Retired from the U.S. Postal Service after serving 10 years at Radio City Post Office in New York City. |
| osaka fried rice: マンガで日本語 Marc Bernabe, 2006 Like the first two volumes in the Japanese in MangaLand series, this third volume combines the phenomenal popularity of manga with language instruction to make learning Japanese easier and a lot more fun than with traditional approaches. Japanese in MangaLand 3 picks up where Vol. 2 left off, with 15 lessons designed to help students consolidate and further expand their Japanese skills at the intermediate level. The book offers an intensive study of grammar and conversation combined with examples from manga that introduce real life spoken Japanese - not typical textbook language. The conversational lessons will help students communicate in various everyday situations in Japan, from ordering in a restaurant to speaking the Osaka dialect, from using the honorific language (keigo) to the casual, colloquial, idiomatic and vulgar expressions found in manga. Japanese in MangaLand 3 covers all the requirements of grammar, vocabulary and kanji of Level 3 (Intermediate) of the Japanese Language Proficiency Test, as well as offering many exercises, grammar and vocabulary reference appendixes (especially designed for Proficiency Test candidates) and many other features. |
| osaka fried rice: DK Eyewitness Travel Guide: Japan John Benson, 2011-04-01 The DK Eyewitness Travel Guide to Japan will lead you straight to the best attractions Japan has to offer, with over 1000 detailed maps of Japan, stunning colour photographs and illustrations. You’ll find detailed background information on the best things to do in Japan region by region; from exploring the bustling streets of Tokyo to climbing Mount Fuji. Packed with cutaways and floor plans of all Japan’s major sights, as well as 3D aerial views of stunning shrines and street-by-street maps of Japan’s most exciting neighbourhoods. Fully updated and expanded, features include everything from a visual guide to Japan’s traditional arts and crafts, to Japan’s amazing history and cuisine. The DK Eyewitness Travel Guide Japan includes a comprehensive list of hotel reviews, recommended restaurants and first-class tips for shopping and entertainment, whatever your budget. Don't miss a thing with the DK Eyewitness Guide to Japan. |
| osaka fried rice: Course Corrections LARRY J. NEVELS, 2011-07-07 In this new memoir, Commander Larry Nevels describes the course corrections he has made throughout his life. He takes a critical look at the various places he has been in his life and considers how he got there and if it was where he wanted to be. He observes that people should learn to validate the sacrifices others have made for them by the way they live. From the neighbor who saved his life when he was four years old to the family who gave him a home during his last high school years, Nevels acknowledges the people who served as role models on his journey. He explores both personal and professional events in the course of his life. He recalls his relationship with his wife, Linda, examining the depth of their relationship as it grew from the giggle stage into a loving marriage. They raised and nurtured their daughters and are very proud of the young women they have become. He paints an unflinching picture of his time in the Vietnam War, during which he was a pilot with a finely tuned skill for dead-reckoning flyinga skill that took him to many of the most dangerous areas during the war. Nevels experienced an exciting life made better by making vital course corrections along the way. |
| osaka fried rice: Rice, Noodle, Fish Matt Goulding, 2015-10-27 Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism. |
| osaka fried rice: The Essence of Japanese Cuisine Michael Ashkenazi, Jeanne Jacob, 2013-10-11 The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine. |
| osaka fried rice: Blue Ginger Ming Tsai, Arthur Boehm, 1999 Presents a collection of more than 125 innovative recipes for dishes that blend the best in Western and Eastern ingredients and cooking techniques. |
| osaka fried rice: The Just Bento Cookbook Makiko Itoh, 2018-12-24 Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados. |
| osaka fried rice: The Handbook of Phonetic Sciences William J. Hardcastle, John Laver, Fiona E. Gibbon, 2012-09-17 Thoroughly revised and updated, the second edition of The Handbook of Phonetic Sciences provides an authoritative account of the key topics in both theoretical and applied areas of speech communication, written by an international team of leading scholars and practitioners. Combines new and influential research, along with articulate overviews of the key topics in theoretical and applied areas of speech communication Accessibly structured into five major sections covering: experimental phonetics; biological perspectives; modelling speech production and perception; linguistic phonetics; and speech technology Includes nine entirely new chapters on topics such as phonetic notation and sociophonetics, speech technology, biological perspectives, and prosody A streamlined and re-oriented structure brings all contributions up-to-date with the latest research, whilst maintaining the features that made the first edition so useful |
| osaka fried rice: The Untold History of Ramen George Solt, 2014-02-22 A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture. Ramen’s popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. occupation of Japan (1945–1952), the reindustrialization of Japan’s labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s–2000s), all contributed to the establishment of ramen as a national dish. This book is essential reading for scholars, students of Japanese history and food studies, and anyone interested in gaining greater perspective on how international policy can influence everyday foods around the world. |
| osaka fried rice: Giant Robot Eric Nakamura, 2024-10-22 Celebrating the pop culture phenomenon that redefined what it meant to be Asian-American with tributes from Margaret Cho, Randall Park, Jia Tolentino, and more. Los Angeles, 1994. Two Asian-American punk rockers staple together the zine of their dreams featuring Sumo, Hong Kong Cinema and Osamu Tezuka. From the very margins of the DIY press and alternative culture, Giant Robot burst into the mainstream with over 60,000 copies in circulation annually at its peak. Giant Robot even popped right off the page, setting up a restaurant, gallery, and storefronts in LA, as well as galleries and stores in New York and San Francisco. As their influence grew in the 90s and 00s, Giant Robot was eventually invited to the White House by Barack Obama, to speak at Harvard University’s Graduate School of Design, and to curate the GR Biennale at the Japanese American National Museum. Home to a host of unapologetically authentic perspectives bridging the bicultural gap between Asian and Asian-American pop culture, GR had the audacity to print such topics side-by-side, and become a touchstone for generations of artists, musicians, creators, and collectors of all kinds in a pre-social media era. Nowhere else were pieces on civil rights activists running next to articles on skateboarding and Sriracha. Toy collectors, cartoonists, and street style pioneers got as many column inches as Michelle Yeoh, Karen O, James Jean, and Haruki Murakami. Giant Robot: Thirty Years of Defining Asian-American Pop Culture features the best of the magazine’s sixty-eight issue run alongside never-before-seen photographs, supplementary writing by long-term contributing journalist Claudine Ko, and tributes from now-famous fans who’ve been around since day one. Margaret Cho, Daniel Wu, and Randall Park celebrate Giant Robot’s enduring legacy alongside pioneering pro-skateboarder Peggy Oki, contemporary art giant Takashi Murakami, culinary darling Natasha Pickowicz, and critically acclaimed essayist Jia Tolentino. |
| osaka fried rice: Food Culture in Japan Michael Ashkenazi, Jeanne Jacob, 2003-12-30 Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture. |
| osaka fried rice: The Handbook of Phonological Theory John A. Goldsmith, Jason Riggle, Alan C. L. Yu, 2011-09-15 The Handbook of Phonological Theory, second edition offers an innovative and detailed examination of recent developments in phonology, and the implications of these within linguistic theory and related disciplines. Revised from the ground-up for the second edition, the book is comprised almost entirely of newly-written and previously unpublished chapters Addresses the important questions in the field including learnability, phonological interfaces, tone, and variation, and assesses the findings and accomplishments in these domains Brings together a renowned and international contributor team Offers new and unique reflections on the advances in phonological theory since publication of the first edition in 1995 Along with the first edition, still in publication, it forms the most complete and current overview of the subject in print |
| osaka fried rice: 100 Top Chinese Restaurants of the World（2020） 莊布忠（CH’NG Poh Tiong）, 2020-01-21 100 Top Chinese Restaurants of the World 2020 is into its second edition. I hope readers agree with the majority of my choices. As a Singaporean of Chinese descent, I proudly admit that the annual guide is a labour of love – and greed – for the great cuisines of China. My two favourite are Yue (my maternal family comes from Shunde) and Huaiyang (particularly the delicate cold dishes). My father came to Singapore as a child from Huai’an, Quanzhou, so I also love Min cuisine. And Lu, Chuan, Chaozhou, Kejia and many other branches of Chinese cuisine. I write about cuisine from a cultural, historical point of view. So, 100 does not contain recipes. But, you will discover that xiao long bao does not come from Shanghai but were already very popular in Kaifeng during the Northern Song Dynasty (960 – 1127). Or that Cantonese food should properly be called Yue cuisine which has its origins from the Kingdom of Nanyue (204 BC – 111 BC). 100 has Chinese restaurants from New York, London, Paris, Mumbai, Bangkok, Ipoh, Kuala Lumpur, Singapore, Foshan, Guangzhou, Quanzhou, Hangzhou, Yangzhou, Suzhou, Shanghai, Yokohama, and lots more. The restaurants are not rated from 1 to 100 but there is a Restaurant of the Year, 10 Top 10, 10 Top 20, 10 Top 30, and 69 other restaurants to make a total of 100. You may be surprised to learn that the best char siew may actually be from Malaysia. Or that there is a tea house in Yangzhou that makes up to 50,000 baos a day! And that the Restaurant of the Year 2020 was started by a woman. CH’NG Poh Tiong Publisher/Author of 100 Top Chinese Restaurants of the World |
| osaka fried rice: Uniquely Japan Abby Denson, 2022-03-22 Lavishly decorated manhole covers, pink polka-dotted backhoes, toilets with warmable seats, blow dryers (and other bells and whistles). It's just another day in Japan, where the futuristic and zany stands side-by-side with the rooted and the venerable, and there's a festival going on somewhere almost every day of the year. In Uniquely Japan, Abby Denson—author of Cool Japan Guide and Cool Tokyo Guide—uses her own personal drawings and photos to highlight the things that make Japan truly different from every other place on the planet. From the ramen and sushi we've all come to love to the fantastic creatures who now star in their own video games and anime, the comic artist takes you on a romp through Japan's distinctive popular and traditional culture. Here are just a few of the favorite bits and pieces Abby presents: Vending machines for everything from eggs to electronics Tiny alleyways where you may come across a shrine—or a hip-hop bar Silly mascots promoting serious businesses Whimsical architecture for neighborhood police stations Stamps for your name (no signature is complete without one), or to collect at railway stations and castles Colorfully painted, hardworking construction vehicles that beep and talk as you pass by And, of course, the ridiculously delicious food: noodles, bento boxes, and gorgeous sweets From kimono to kawaii, Japan has endless ways to astonish visitors. This book offers a fun opportunity for armchair travel and reminds you to keep your eyes wide open when you do get to visit Japan in person! |
| osaka fried rice: Japanese Soul Cooking Tadashi Ono, Harris Salat, 2013-11-05 A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time. |
| osaka fried rice: Menu Design Albin G. Seaberg, 1991-01-16 Here in a single, thoroughly updated volume, is everything you must know to develop a menu that will dramatically enhance a restaurant's image. The Fourth Edition addresses the full spectrum of restaurant establishments and the entire gamut of menu possibilities from the perspective of design. |
| osaka fried rice: Dining Guide to Japan Boye Lafayette De Mente, 2011-12-20 Dining in Japan is both an art and an adventure-- an experience that is made memorable by the variety of unique dishes, their gourmet quality, and the style in which they are served! With Dining Guide to Japan, you will have an extensive list of Japanese restaurants and exquisite food dishes. Dining Guide to Japan acts as a perfect Japan travel guide which includes: Dining and Transportation Maps Japanese Dining Vocabulary and Pronunciation Additional Food Vocabulary Detailed Descriptions of Japanese Cuisine Japan is literally a diner's paradise, with restaurants featuring the world's leading cuisine, from Chinese, French, German, Greek, Indian, Italian, Korean and Russian to Vietnamese. Japan's traditional food is world famous for its health and longevity enhancing properties and is not all rice and raw fish. In fact, Japanese cuisine is both varied in ingredients and cooking styles, and most foreign visitors quickly develop a taste for such things as miso soup, nori, oyako-don, ramen, shabu-shabu, soba, sukiyaki, tofu, tonkatsu, udon, unagi, yaki-tori… and yes, even fugu, the deadly globefish! |
| osaka fried rice: Japanese New York Olga Kanzaki Sooudi, 2014-10-31 Spend time in New York City and, soon enough, you will encounter some of the Japanese nationals who live and work there—young English students, office workers, painters, and hairstylists. New York City, one of the world’s most vibrant and creative cities, is also home to one of the largest overseas Japanese populations in the world. Among them are artists and designers who produce cutting-edge work in fields such as design, fashion, music, and art. Part of the so-called “creative class” and a growing segment of the neoliberal economy, they are usually middle-class and college-educated. They move to New York for anywhere from a few years to several decades in the hope of realizing dreams and aspirations unavailable to them in Japan. Yet the creative careers they desire are competitive, and many end up working illegally in precarious, low paying jobs. Though they often migrate without fixed plans for return, nearly all eventually do, and their migrant trajectories are punctuated by visits home. Japanese New York offers an intimate, ethnographic portrait of these Japanese creative migrants living and working in NYC. At its heart is a universal question—how do adults reinvent their lives? In the absence of any material or social need, what makes it worthwhile for people to abandon middle-class comfort and home for an unfamiliar and insecure life? Author Olga Sooudi explores these questions in four different venues patronized by New York’s Japanese: a grocery store and restaurant, where hopeful migrants work part-time as they pursue their ambitions; a fashion designer’s atelier and an art gallery, both sites of migrant aspirations. As Sooudi’s migrant artists toil and network, biding time until they “make it” in their chosen industries, their optimism is complicated by the material and social limitations of their lives. The story of Japanese migrants in NYC is both a story about Japan and a way of examining Japan from beyond its borders. The Japanese presence abroad, a dynamic process involving the moving, settling, and return to Japan of people and their cultural products, is still underexplored. Sooudi’s work will help fill this lacuna and will contribute to international migration studies, to the study of contemporary Japanese culture and society, and to the study of Japanese youth, while shedding light on what it means to be a creative migrant worker in the global city today. |
| osaka fried rice: History of Soy Sauce (160 CE To 2012) William Shurtleff, Akiko Aoyagi, 2012 |
| osaka fried rice: History of Kikkoman Corporation (1661-2022) William Shurtleff; Akiko Aoyagi, 2022-06-23 A comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 105 photographs and illustrations - many color. Free of charge in digital PDF format. |
| osaka fried rice: Advances in Bacillaceae Research and Application: 2011 Edition , 2012-01-09 Advances in Bacillaceae Research and Application: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Bacillaceae. The editors have built Advances in Bacillaceae Research and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Bacillaceae in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Advances in Bacillaceae Research and Application: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/. |
| osaka fried rice: Mo' Dirty Darrell King, 2008 Whiskey Battle's life as an enforcer for a local gang in Savannah, Georgia, spirals downward after he gets rid of a meddlesome police chief. |
| osaka fried rice: Official Gazette of the United States Patent and Trademark Office , 1983 |
| osaka fried rice: Seventeen Hideo Yokoyama, 2018-11-13 “A meditative and multilayered narrative that is as much about a man at a mid-life crossroads as it is about journalism or a plane crash.” —Los Angeles Review of Books 1985. Kazumasa Yuuki, a seasoned reporter at the North Kanto Times, runs a daily gauntlet of the power struggles and office politics that plague its newsroom. But when an air disaster of unprecedented scale occurs on the paper’s doorstep, its staff is united by an unimaginable horror and a once-in-a-lifetime scoop. 2003. Seventeen years later, Yuuki remembers the adrenaline-fueled, emotionally charged seven days that changed his and his colleagues’ lives. He does so while making good on a promise he made that fateful week—one that holds the key to its last solved mystery and represents Yuuki’s final, unconquered fear. From Hideo Yokoyama, the celebrated author of Six Four, comes Seventeen—an investigative thriller set amid the aftermath of disaster. “Adrenaline-filled.” —The New Yorker “Tense and powerful.” —The Wall Street Journal “An astringent, unforgiving picture of modern Japanese society.” —Barry Forshaw, The Guardian “Seventeen is a thrilling, thought-provoking, and important book, and one for anyone who cares about the state of journalism.” —Hans Rollmann, PopMatters “An engrossing thriller . . . Readers will be deeply moved.” —Publishers Weekly “A darkly humorous tale.” —Booklist |
| osaka fried rice: The Candy Box Lock Cee Mangum, 2021-08-31 English teacher by day turned hostess by night. Meet Elizabeth, a privileged, spoiled rich party girl from America’s Los Angeles, who has decided that in order to prove to her parents she isn’t a slacker, a year or two living and working in Japan will be the perfect pit-stop for her and boyfriend / future husband, Eddie. Life overseas will all be a breeze, easy money, and fun, right? WRONG. Not only does living abroad come with its share of challenges, it also comes with culture shock and danger as her unresolved substance abuse problems and craving for excitement get her into trouble and put a strain on her relationship. Will it survive? Her brushes with the underworld place her in life-threatening situations that can get her chopped up and dumped into the East Sea, because somewhere along the way, she has made enemies uninterested in fun and games! Based on and a true story and real-life events |
| osaka fried rice: Koreans in Japan Sonia Ryang, 2000 This book covers a wide range of topics pertaining to the everyday lives of Koreans in Japan. It is a pioneering study which fills a gap in existing literature for students and researchers in the fields of asian studies, politics and sociology. |
| osaka fried rice: Insight Guides Japan Insight Guides, 2016-02-01 One of the world's most captivating countries, Japan is a land of many fascinating contrasts, taking in some of the world's most futuristic cities alongside stunning natural landscapes and a wonderfully preserved ancient culture. Be inspired to visit by the fully-updated new edition of Insight Guide Japan, a comprehensive full-colour guide to this unique country. Inside Insight Guide Japan: A fully-overhauled edition by our knowledgable authors. Stunning, specially-commissioned photography that brings this extraordinary country and its people to life. Highlights of the country's top attractions, including the iconic Mount Fuji, Kyoto's 15th-century Ginkaku-ji Temple and Gardens, and Tokyo's coolest districts. Descriptive region-by-region accounts cover the whole country from Hokkaido and Honshu to Shikoku and Kyushu in detail, and suggest excursions to the smaller surrounding islands. Detailed, high-quality maps throughout will help you get around and travel tips give you all the essential information for planning a memorable trip, including our independent selection of the best places to eat. About Insight Guides: Insight Guides has over 40 years' experience of publishing high-quality, visual travel guides. We produce around 400 full-colour print guide books and maps as well as picture-packed eBooks to meet different travellers' needs. Insight Guides' unique combination of beautiful travel photography and focus on history and culture together create a unique visual reference and planning tool to inspire your next adventure. 'Insight Guides has spawned many imitators but is still the best of its type.' - Wanderlust Magazine |
| osaka fried rice: Insight Guides Japan (Travel Guide eBook) Insight Guides, 2020-02-01 Insight Guides Japan Travel made easy. Ask local experts. Comprehensive travel guide packed with inspirational photography and fascinating cultural insights. Get Olympic ready with this inspirational full-colour guidebook to Japan. It's all a traveller needs to explore Japan in-depth during their Tokyo 2020 Olympic adventure. From deciding when to go, to choosing what to see when you arrive, this guide to Japan is all you need to plan your perfect trip, with insider information on must-see, top attractions like Tokyo, Kyoto and Mount Fuji, and cultural gems like watching a thrilling sumo match, feeling at peace in spiritual temples and being amazed by Japan's high-tech society. Features of this travel guide to Japan: - Inspirational colour photography: discover the best destinations, sights and excursions, and be inspired by stunning imagery - Historical and cultural insights: immerse yourself in Japan's rich history and culture, and learn all about its people, art and traditions - Practical full-colour maps: with every major sight and listing highlighted, the full-colour maps make on-the-ground navigation easy - Editor's Choice: uncover the best of Japan with our pick of the region's top destinations - Key tips and essential information: packed full of important travel information, from transport and tipping to etiquette and hours of operation - Covers: Kanto Plain and Chubu; Tokyo; the north; Kansai region; the south Looking for a specific guide to Tokyo? Check out Insight Guides Explore Tokyo for a detailed and entertaining look at all the city has to offer. About Insight Guides: Insight Guides is a pioneer of full-colour guide books, with almost 50 years' experience of publishing high-quality, visual travel guides with user-friendly, modern design. We produce around 400 full-colour print guide books and maps, as well as phrase books, picture-packed eBooks and apps to meet different travellers' needs. Insight Guides' unique combination of beautiful travel photography and focus on history and culture create a unique visual reference and planning tool to inspire your next adventure. |
| osaka fried rice: As the Japanese See It Michiko Y. Aoki, Margaret B. Dardess, 2021-05-25 Text adopted at University of Kansas; University of Missouri, Columbia. |
| osaka fried rice: Commercial Food Patents, U.S. , 1979 |
| osaka fried rice: Rubbish Dummy Lock Cee Mangum, 2021-12-12 RUBBISH DUMMY: A story of a young British couple who relocate to Japan for English teaching jobs, but break up soon upon arrival. They both decide to remain in the country and see their experience abroad through--one with hopes of reconciliation, while the other seeks to immerse headlong into Japanese society producing cataclysmic results... As bizarre relationships develop in their personal lives, combined with the complications of culture shock, their predicaments take a turn for the worst and shockingly perilous... Based on / Inspired by True Story |
| osaka fried rice: Modern Chinese Foodways Jia-Chen Fu, Michelle T. King, Jakob A. Klein, 2025-03-04 An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present. Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four prominent areas of change: commodification of food production; the scientization of expertise and the development of new food technologies; the creation of new culinary identities based on gender, ethnicity, and nation; and the circuits of migration taking place since the nineteenth century. This collection argues that Chinese food and foodways are very much modern—not a given in the face of the chorus of voices that insists on emphasizing its ancient roots—in ways that both recall the experiences of other cultures, as well as in ways unique to China’s own historical trajectory. The book combines incisive, original scholarship by thirteen leading voices in the field with editorial essays on the past and future of Chinese food studies to frame the field of inquiry for the next generation of Chinese food studies scholars. Demonstrating the significance of modern Chinese foodways to the phenomenon of culinary modernity writ large, which is still largely shaped by Euro-American perspectives and priorities, Modern Chinese Foodways is the first book of its kind. |
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Review: LHNYC Luna Osaka Me Sideways | AMP Reviews
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