Rice In Hokkaido
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Author | : Ann B. Irish |
Publisher | : McFarland |
Total Pages | : 379 |
Release | : 2009-10-21 |
Genre | : History |
ISBN | : 0786454652 |
Japanese people have lived on the country's other three main islands--Honshu, Kyushu, and Shikoku--for many centuries, but ethnic Japanese, or Wajin, began coming to Hokkaido in large numbers only in the latter half of the nineteenth century. This book tells the story of Japan's aboriginal people, the Ainu, followed by that of foreign explorers and ethnic Japanese pioneers. The book pays close attention to the Japanese-Russian conflicts over the island, including Cold War confrontations and more recent clashes over fishing rights and the Hokkaido-administered islands seized by the U.S.S.R. in 1945.
Author | : Namiko Chen |
Publisher | : |
Total Pages | : 287 |
Release | : 2021 |
Genre | : Cooking, Japanese |
ISBN | : |
Author | : Matt Goulding |
Publisher | : HarperCollins |
Total Pages | : 240 |
Release | : 2015-10-27 |
Genre | : Travel |
ISBN | : 0062394045 |
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.
Author | : Naoko Takei Moore |
Publisher | : Ten Speed Press |
Total Pages | : 330 |
Release | : 2015-10-27 |
Genre | : Cooking |
ISBN | : 1607747006 |
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
Author | : Yuki Gomi |
Publisher | : Penguin UK |
Total Pages | : 309 |
Release | : 2016-04-28 |
Genre | : Cooking |
ISBN | : 0241278805 |
A beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home! Do you miss buying sushi for lunch, enjoying Japanese restaurants, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be. You'll learn: - Everything you need to know about how to buy and prepare fish, from salmon and scallops to tuna - The joys of cling film and why a hairdryer is essential for making the all-important perfect rice - Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi) - Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing) This book is all you need to master the art of making light, delicious and healthy sushi in your own kitchen.
Author | : Paul Hansen |
Publisher | : State University of New York Press |
Total Pages | : 382 |
Release | : 2024-02-01 |
Genre | : Social Science |
ISBN | : 1438496486 |
Hokkaido Dairy Farm offers a historical and ethnographic examination of the rapid industrialization of the dairy industry in Tokachi, Hokkaido. It begins with a history of dairy farming and consumption in Hokkaido from a macro perspective, mapping the transition from survival to subsistence and then from mixed family farms to monoculture and "mega" industrial operations. It then narrows the focus to examine concrete changes in a Tokachi-area dairying community that has undergone rapid sociocultural upheaval over the last three decades, with shifts in human relationships alongside changes in human and cow connections through new technologies. In the final chapters, the scope is further narrowed to a detailed history and ethnography of a single industrializing dairy farm and the morphing cast of individuals attached to it, centering on their idiosyncratic searches for economic, social, and even ontological security in what is popularly considered a peripheral region and industry. The culmination of over fifteen years of ethnographic, policy, and historical research, Hokkaido Dairy Farm argues that the dairy industry in Japan has always been entwined with notions of Otherness and security seeking, notably in terms of frontiers.
Author | : Pradyumna Karan |
Publisher | : University Press of Kentucky |
Total Pages | : 414 |
Release | : 2010-09-12 |
Genre | : Business & Economics |
ISBN | : 0813127637 |
The ancient civilization of Japan, with its Shinto shrines and Buddhist temples, is also closely associated with all that is new and modern. Looking outward, Japan sees what it has become since Hiroshima: the world’s second-largest economy, a source of fury and wonder, a power without arms. Looking inward, Japan sees old ways shaken and new ones developing at a hectic pace. Japan in the Twenty-first Century offers compelling insights into the current realities of the country and investigates the crucial political, economic, demographic, and environmental challenges that face the nation. A combination of text, maps, and photographs provides an essential understanding of Japan’s geography, cultural heritage, demography, economic and political development, and of many other important issues. Pradyumna P. Karan explores the obstacles and opportunities that will shape Japan and affect the world community in the coming years. He highlights strategies and policies that will facilitate economic and political change and stimulate the development of effective institutions for long-term, sustainable prosperity and economic vitality. Unique field reports drawn from direct observations of events and places in Japan illuminate Japanese traditions and sensibilities. The first full-length English-language textbook on Japan’s geography, culture, politics, and economy to appear in nearly four decades, Japan in the Twenty-first Century will be a vital resource for researchers, academics, general readers, and students of Japan. Pradyumna P. Karan, professor of geography and Japan studies at the University of Kentucky, is the author or editor of numerous books on Asian geography and culture, including The Japanese City and Japan in the Bluegrass.
Author | : Ryusuke Hatano |
Publisher | : Springer Nature |
Total Pages | : 372 |
Release | : 2021-02-18 |
Genre | : Nature |
ISBN | : 9811582297 |
This book provides an overview of the distribution, properties, and function of soils in Japan. First, it offers general descriptions of the country’s climate, geology, geomorphology, and land use, the history of the Japanese soil classification system and characteristics and genesis of major soil types follow. For each region – a geographic/administrative region of the country – there is a chapter with details of current land use as well as properties and management challenges of major soils. Maps of soil distribution, pedon descriptions, profile images, and tables of properties are included throughout the text and appendices.
Author | : Makiko Itoh |
Publisher | : Vertical Inc |
Total Pages | : 359 |
Release | : 2018-12-24 |
Genre | : Cooking |
ISBN | : 1568365934 |
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.
Author | : United States Tariff Commission |
Publisher | : |
Total Pages | : 416 |
Release | : 1944 |
Genre | : Industries |
ISBN | : |