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What S What In Japanese Restaurants Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of What S What In Japanese Restaurants book. This book definitely worth reading, it is an incredibly well-written.
Author : Robb Satterwhite
Publisher : Unknown
Page : 178 pages
File Size : 42,5 Mb
Release : 1996
Category : Cooking, Japanese
ISBN : OCLC:1245902682
Author : Robb Satterwhite
Publisher : Kodansha
Page : 196 pages
File Size : 43,5 Mb
Release : 1996
Category : Cooking
ISBN : 4770020864
This guide offers practical tips on what to order and how to enjoy it.longside sample menus, this volume also explores the history of Japaneseestaurant etiquette, the emphasis on visual presentation, and regionalariations.
Author : Daniel Humphreys
Publisher : Independently Published
Page : 86 pages
File Size : 50,7 Mb
Release : 2019-01-14
Category : Cooking
ISBN : 1794083685
If you love the taste of Japanese food and would love to make your own homemade Japanese dishes from the comfort of your own home, you don't have to travel all of the way to Japan in order to do so. You can do it easily with the help of this book. This book contains everything you will love about Japanese food. Not only will you learn how to make this food from scratch within your own home, but you are going to discover 25 of the most delicious Japanese dishes from some of the most popular Japanese restaurants in Japan today. So, what are you waiting for? Grab a copy of this book and start making authentic Japanese food today!
Author : Motoko Jitsukawa,K. K. Cornucopia K. K.
Publisher : Tuttle Publishing
Page : 176 pages
File Size : 54,6 Mb
Release : 2012-06-26
Category : Architecture
ISBN : 9781462906673
This Japanese interior design and architecture book is filled with fresh ideas for restaurateurs and foodies alike. The Japanese approach of introducing classical aesthetics to innovative and exciting dinning spaces expresses the fundamentals of Japanese architecture and design. With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers.
Author : Elisabeth Lambert Ortiz,Mitsuko Endo
Publisher : Rowman & Littlefield
Page : 259 pages
File Size : 53,8 Mb
Release : 2014-04-09
Category : Cooking
ISBN : 9781590772843
Bring the authentic cuisine of Japan to your own home with these master recipes that highlight the elegant simplicity of Japanese cuisine. Every aspect of Japanese cooking is here in an easy-to-follow format: soups, rice, sushi, tempura, noodles, sukiyaki, teriyaki, noodles, pickles, desserts, beverages and more. In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.
Author : Lonely Planet Food
Publisher : Lonely Planet
Page : 224 pages
File Size : 51,8 Mb
Release : 2020-09-15
Category : Travel
ISBN : 1838690514
The complete companion to Japanese culinary culture Whether it's rubbing your chopsticks together, handing money to a sushi chef or setting your foot directly on the floor when removing your shoes, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Japan. To help you feel prepared for the Japanese food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Japan is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods The visually appealing layout will help first-time food lovers get the most from their trip About Lonely Planet: Lonely Planet is a leading travel media company, 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, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, eBooks, and more.
Author : Iori Hamada
Publisher : Taylor & Francis
Page : 134 pages
File Size : 48,9 Mb
Release : 2023-08-04
Category : Social Science
ISBN : 9781000921960
This book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japaneseness’ as the ‘inferior other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity, this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
Author : Takashi Sugimoto,Marcia Iwatate
Publisher : Tuttle Publishing
Page : 272 pages
File Size : 53,9 Mb
Release : 2013-01-15
Category : Cooking
ISBN : 9781462907144
Winner of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs. Sections include: The Seasonal Kitchen Spring foods Summer foods Autumn foods Winter foods
Author : Dave Lowry
Publisher : ReadHowYouWant.com
Page : 466 pages
File Size : 41,6 Mb
Release : 2010
Category : Antiques & Collectibles
ISBN : 9781458764140
Sushi restaurants have become more popular than ever, with new locations popping up every day in big cities and small towns all across the country. Though Westerners are quickly learning to appreciate the unique flavors and textures of sushi, few truly understand the intricacies of the preparations, terminology, and culture they find at sushi restaurants. Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant (including the types of fish and sushi available) and the more adventurous offerings and toppings. There are also sections on sushi accompaniments, such as pickled vegetables, wasabi, beverages, etc.; on sushi etiquette; and on what to look for in a good sushi restaurant. Advice and anecdotes abound, ensuring that those who read this book will feel confident (and maybe even a little smug) the next time they go out for sushi.
Author : James Farrer,David Wank
Publisher : University of Hawaii Press
Page : 261 pages
File Size : 51,9 Mb
Release : 2023
Category : Business & Economics
ISBN : 9780824895266
"With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the "global Japanese restaurant" in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the "West" to refocus the story on Japan's East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization"--
Author : Yasuhiko Yoshida
Publisher : Unknown
Page : 128 pages
File Size : 48,8 Mb
Release : 2017-12
Category : Cooking, Japanese
ISBN : 0958029059
The Food Of Ocha-Modern Japanese Cuisine is a rarity: a cookbook by a Japanese- born, second generation chef, who has run one of Melbourne¿s leading Japanese restaurants for 20+ years, after coming to Australia on a cooking adventure. Ocha began life as a 25-seater in the inner Melbourne suburb of Kew; as it grew in popularity, it outgrew its space and is now a re ned gem, providing a wonderful mix of the food of Japan, often with a western twist. The Food Of Ocha explains the origins of the renowned dishes of Japan, and describes simply and clearly how to create these wonderful recipes in the home environment. It¿s all here-from sushi and sashimi, to oden, sukiyaki, and tempura. As well, you¿ll also nd a classic chocolate sauce, and learn how to make a tempura dish using Greek pastry.
Author : Minori Fukada,Kit Shan Li
Publisher : Chronicle Books
Page : 80 pages
File Size : 52,8 Mb
Release : 2013-08-13
Category : Cooking
ISBN : 9781452132785
For the uninitiated, sushi restaurants can be intimidating. But no more. Just like its irresistible predecessor Dim Sum, Sushi can be tucked into a purse or pocket for instant-expert reference. Fifty of the most popular sushi items are presented as colorfully as a Japanese restaurant's display case with clear photographs for easy identification, descriptions of flavors and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual sushi items (blowfish, anyone?), Japanese foodophiles can take it easy by ordering the crowd-pleasing California Roll, or go for broke and sample uni (sea urchin), an acquired taste, but a favorite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of out-of-the-ordinary ingredients, Sushi is the definitive guide to one of Japan's most intriguing culinary specialties. Itadakimasu! (enjoy).
Author : James Farrer,David L. Wank
Publisher : University of Hawaii Press
Page : 393 pages
File Size : 51,9 Mb
Release : 2023-05-31
Category : Social Science
ISBN : 9780824895273
With more than 150,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the “global Japanese restaurant” in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the “West” to refocus the story on Japan’s East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization.
Author : Michael Booth
Publisher : Picador
Page : 336 pages
File Size : 51,6 Mb
Release : 2016-09-06
Category : Cooking
ISBN : 9781250099792
From the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score a surprising victory over—sumo wrestlers, pamper the world’s most expensive cows with massage and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.
Author : Donald Richie
Publisher : Kodansha
Page : 120 pages
File Size : 41,9 Mb
Release : 1992
Category : Cooking
ISBN : IND:30000102906124
This volume aims to enlighten anyone who dines in Japanese restaurants andishes to have a better understanding of the various dishes on the menu andow to eat them.
