Oishinbo Japanese Cuisine

Author: Tetsu Kariya
Editor: VIZ Media LLC
ISBN: 9781421521398
Size: 17,44 MB
Format: PDF, ePub, Docs
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Follow journalist Yamaoka Shiro on a rich cullinary adventure as he hunts for the "ultimate menu". To commemorate its 100th anniversary the heads of newspaper Tozai Shimbun come up with a plan to publish the “Ultimate Menu”. The assignment is given to journalist Yamaoka Shiro, the protagonist of the series. With the help of a female coworker, Kurita Yuko, Yamaoka starts off on what can only be termed an epic saga to find the dishes hat will go into the “Ultimate Menu”. The subject of volume 1 is Nishon ryori, or Japanese cuisine, featuring stories on subjects like how to prepare a proper dashi (broth that is one of the building blocks of Japanese cooking), or matcha (the powdered green tea used in the tea ceremony), or red snapper sashimi. The subjects of the later volumes are: 2) sake, 3) fish, 4) vegetables, 5) rice dishes, 6) udon, and 7) izakaya or “pub” food. To commemorate its 100th anniversary the heads of newspaper Tozai Shimbun come up with a plan to publish the “Ultimate Menu”. The assignment is given to journalist Yamaoka Shiro, the protagonist of the series. With the help of a female coworker, Kurita Yuko, Yamaoka starts off on what can only be termed an epic saga to find the dishes hat will go into the “Ultimate Menu”.

Oishinbo A La Carte

Author: Tetsu Kariya
Editor:
ISBN:
Size: 10,56 MB
Format: PDF, Mobi
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Manga

Author: Toni Johnson-Woods
Editor: A&C Black
ISBN: 0826429386
Size: 19,92 MB
Format: PDF, ePub, Mobi
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A collection of essays by an international cast of scholars, experts, and fans, providing a definitive, one-stop Manga resource.

Fukushima And The Arts

Author: Barbara Geilhorn
Editor: Routledge
ISBN: 1317208390
Size: 15,77 MB
Format: PDF, Docs
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The natural and man-made cataclysmic events of the 11 March 2011 disaster, or 3.11, have dramatically altered the status quo of contemporary Japanese society. While much has been written about the social, political, economic, and technical aspects of the disaster, this volume represents one of the first in-depth explorations of the cultural responses to the devastating tsunami, and in particular the ongoing nuclear disaster of Fukushima. This book explores a wide range of cultural responses to the Fukushima nuclear calamity by analyzing examples from literature, poetry, manga, theatre, art photography, documentary and fiction film, and popular music. Individual chapters examine the changing positionality of post-3.11 northeastern Japan and the fear-driven conflation of time and space in near-but-far urban centers; explore the political subversion and nostalgia surrounding the Fukushima disaster; expose the ambiguous effects of highly gendered representations of fear of nuclear threat; analyze the musical and poetic responses to disaster; and explore the political potentialities of theatrical performances. By scrutinizing various media narratives and taking into account national and local perspectives, the book sheds light on cultural texts of power, politics, and space. Providing an insight into the post-disaster Zeitgeist as expressed through a variety of media genres, this book will be of interest to students and scholars of Japanese Studies, Japanese Culture, Popular Culture, and Literature Studies.

Devouring Japan

Author: Nancy K. Stalker
Editor: Oxford University Press
ISBN: 0190240423
Size: 12,16 MB
Format: PDF, ePub
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In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

Oishinbo The Joy Of Rice

Author: Tetsu Kariya
Editor: VIZ Media LLC
ISBN: 9781421521442
Size: 12,54 MB
Format: PDF, Kindle
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A quest for the ultimate menu! R to L (Japanese Style). "The Joy of Rice" In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the basis of countless other dishes, rice is an important component not only of the Japanese kitchen but also of Japanese culture. When Yamaoka is asked by TMzai's head chef for help in coming up with a new rice dish, what starts out as a simple culinary request rapidly grows into a disquisition into the past, present and future of Japan's food culture. As part of the celebrations for its 100th anniversary, the publishers of the TMzai News have commissioned the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka ShirM, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food. Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the highlights from the hundred-plus volume series have been selected and compiled into A la Carte editions: bite-sized chunks of story arranged by subject that add up to a full-course manga meal!

Oishinbo Izakaya Pub Food

Author: Tetsu Kariya
Editor: VIZ Media LLC
ISBN: 9781421521459
Size: 15,31 MB
Format: PDF, Kindle
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A quest for the ultimate menu! A quest for the ultimate menu! R to L (Japanese Style). "Izakaya--Pub Food" Izakaya occupy the same vital space in the Japanese culinary landscape as tapas bars in Spain or tavernas in Greece. Unpretentious, frequently boisterous, they're places to meet with friends or business partners to unwind over drinks and small dishes that range from hearty standards to refined innovations. In this volume of Oishinbo, Yamaoka and Kurita investigate classic izakaya foods such as edamame and yakitori, devise new dishes to add to the menu of an old shop, and discover how the concept of "play" is essential to the enjoyment of food. As part of the celebrations for its 100th anniversary, the publishers of the TMzai News have commissioned the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka ShirM, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food. Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the highlights from the hundred-plus volume series have been selected and compiled into A la Carte editions: bite-sized chunks of story arranged by subject that add up to a full-course manga meal!

Oishinbo Ramen And Gyoza

Author: Tetsu Kariya
Editor: VIZ Media LLC
ISBN: 9781421521411
Size: 16,60 MB
Format: PDF, Mobi
Read: 822
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R to L (Japanese Style) As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject. Noodles are an integral part of world cuisine, from East (pad thai) to West (lasagna), refined (lobster fettuccine) to humble (mac n’ cheese). But few noodle dishes evoke as much passion, ignite as much debate, or inspire such loyal devotees as ramen does in Japan. At first it seems like a simple thing: a bowl of noodles in broth with toppings. But as Yamaoka discovers in this volume, sometimes the simplest things are the best—and the hardest to perfect. Starting from scratch, with the flour to make the noodles and the meat to make the broth, he embarks a mission to find “The Soul of Ramen.”

Oishinbo Sake

Author: Tetsu Kariya
Editor: VIZ Media LLC
ISBN: 9781421521404
Size: 12,52 MB
Format: PDF, Kindle
Read: 255
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R to L (Japanese Style) As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject. In this volume, the focus shifts from food to drink--specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment at a local pub, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on!

Tsukiji

Author: Theodore C. Bestor
Editor: Univ of California Press
ISBN: 0520923588
Size: 11,60 MB
Format: PDF, ePub, Docs
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Located only blocks from Tokyo's glittering Ginza, Tsukiji—the world's largest marketplace for seafood—is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands in Tsukiji's auctions and in the marketplace's hundreds of tiny stalls. In this absorbing firsthand study, Theodore C. Bestor—who has spent a dozen years doing fieldwork at fish markets and fishing ports in Japan, North America, Korea, and Europe—explains the complex social institutions that organize Tsukiji's auctions and the supply lines leading to and from them and illuminates trends of Japan's economic growth, changes in distribution and consumption, and the increasing globalization of the seafood trade. As he brings to life the sights and sounds of the marketplace, he reveals Tsukiji's rich internal culture, its place in Japanese cuisine, and the mercantile traditions that have shaped the marketplace since the early seventeenth century.