#Tokushima ingredients

[summary-cooking]

料理トリビアのまとめ #0023

#阿波尾鶏（あわおどり） #Tokushima ingredients #料理トリビア #JapaneseCooking #Iyotama Konnyaku #四万十川料理 #Salt-grilled Shimanto River sweetfish #土佐のかつお醤油漬け #高知の料理 #四万十川鮎の塩焼き #Shimanto River cuisine #Tosa bonito pickled in soy sauce #徳島の食材 #Kochi cuisine #愛媛の料理 #伊予玉こんにゃく #Ehime cuisine #Awa Odori (Awa Odori)

[cooking256]

阿波尾鶏（あわおどり） 徳島の食材

阿波尾鶏（あわおどり）は、徳島県を中心に飼育されている地鶏の一種です。この鶏は、徳島県阿波地方に古くから伝わる在来種の地鶏で、その風味豊かな肉質が特徴です。 1. 風味豊かな肉質 阿波尾鶏は、しっかりとした肉質と深いコク、そしてほどよい脂身が特徴です。地鶏特有の風味があります。 2. 地元での飼育 山間部や里山などの自然環境で、地元農家によって飼育されています。健康的な飼育環境で育て���れた鶏です。 3. 美味しい料理への利用 さまざまな料理に使用されますが、特に地元では炭火焼きや煮物、唐揚げなどで愛されています。 4. 地域の特産品として親しまれる 徳島県の特産品の一つとして、地域の食文化やイベントにも関連付けられています。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Awa Odori (Awa Odori) Tokushima ingredients

Awaodori is a type of free-range chicken raised mainly in Tokushima Prefecture. This chicken is a native breed of chicken that has been passed down in the Awa region of Tokushima Prefecture for a long time, and is characterized by its flavorful meat quality. 1. Flavorful meat quality Awaodori chicken is characterized by firm meat quality, deep flavor, and just the right amount of fat. It has a flavor unique to local chicken. 2. Local breeding The animals are bred by local farmers in natural environments such as mountainous areas and satoyama. These chickens are raised in a healthy environment. 3. Used in delicious dishes It is used in a variety of dishes, but it is especially loved locally for charcoal-grilled dishes, boiled dishes, and fried chicken. 4. Popular as a local specialty As one of Tokushima Prefecture's special products, it is also associated with local food culture and events.

#阿波尾鶏（あわおどり） #徳島の食材 #Awa Odori (Awa Odori) #Tokushima ingredients #料理トリビア #JapaneseCooking

[tweedlebat]

Part 13 of A Treatise of Embroidery, crochet, and knitting with illustrations

By George C. Perkins, Anna Grayson Ford, and M. Heminway & Sons Silk co circa 1899

Please note, this book was written in 1899, and as such uses a racist term to refer to the dyes that were used for the thread. If you'd like to read more about this period in time, the term, and the stereotypes that the Victorians had, I've actually linked the wikipedia article here that goes more in depth. It's not the end all be all of it, but it's a good starting place for anyone wanting to educate themselves on the topic.

So the lily that is shown on this page, when I looked it up is called Lilium Speciosum. This lily is native to Southeast China, Japan, and Taiwan, and was introduced to English Gardeners in 1830. Trying to find the common names for it by the way has been a nightmare. In English it took me longer than it should have to find that it's called the Japanese Lily, Japanese show lily, or Rubrum Lily nowadays. Japanese Wikipedia when translated gives me Kanokoyuri, Doyou Lily, and Tanabata Lily as common names and much more information on the background than I can find on any of the English language websites I came across, so I've included a DeepL translated version of the Japanese Wikipedia page below. "Kanokoyuri (scientific name: Lilium speciosum) is a perennial herb in the lily family, Liliaceae. It is also known as the Doyou lily and the Tanabata lily. Characteristics:

The distribution is Kyushu (mainly from the Satsuma Peninsula to the coast of Nagasaki Prefecture), Shikoku (in the mountains of Ehime and Tokushima Prefectures), northern Taiwan, and Jiangxi Province, China, with the highest density of native plants in Japan in the Koshijima Islands. The grass is 1 to 1.5 m tall, and the flowering season is from July to September. The flowers, which are about 10 cm in length, are beautiful and have been cultivated for ornamental purposes since ancient times. The Japanese name is derived from the petals, which are spotted with a fawn pattern.

In the Edo period (1603-1867), Philipp Franz von Siebold brought bulbs of the canary lily out of Japan, and it is said to be the first Japanese lily to become known in Europe. During the Meiji period, the bulbs were boiled and dried and exported to China as a confectionery ingredient. In the Taisho era (1912-1926), bulbs were exported to the United States and used as fresh flowers for Christmas and Easter. In the postwar period, demand for lilies as ornamental flowers increased overseas, and during the period of rapid economic growth, breeding efforts were made to produce high-quality lilies, but from the 1970s onward, overseas demand declined.

Translated with DeepL.com (free version)"

I also translated the Chinese Wikipedia page, which gave me a common name of Deer Lily due to the spots. The translated Chinese Wikipedia Page via DeepL gives me a ton more information so I've also included it here: "also known as Lilium glaucum (Taiwanese: iām-hông lo̍k-á pik-ha̍p), Lilium beautifulum, Lilium medicum, Lilium glaucum, Lilium magenta, Lilium septuagenarianum, Lilium hyacinthum, and Lilium speciosum, is a species of lily in the family Liliaceae. It is a plant of the genus Lilium, with the species addition speciosum meaning "beautiful", and is found in Kyushu and Shikoku, Japan, Taiwan, and southern China, and is named for its flowers, which are covered with brilliant spots that resemble deer stripes. In Taiwan, there is a variety of red deer lily (Lilium speciousm var. gloriosoides) covered with reddish spots, which is endemic to Taiwan, and is also the curatorial flower of the National Museum of Natural Science in Taiwan, and is regarded as "the most beautiful lily in East Asia".

The bulbs are nourishing, strengthening, diuretic, cough suppressant, antipyretic and anti-inflammatory. In Japan, the flower language of the Kagoshima lily is "solemnity" and "compassion".

Growth:

It grows in the low altitude mountains of northern Taiwan, on rocky, exposed, sunny slopes." "Uses:

The bulbs are edible, rich in starch, and taste like potatoes. Deerberry lilies are so popular that there has been a lot of research into breeding them, and as a result there are cultivars of deerberry lilies in many gardens. People have crossed Deer Lily with Lily of the Valley to produce some valuable varieties, such as the "Imperial" series, and in 1964, the Japanese selected and bred the "Uchida" deep pink flower disease-resistant varieties from the Deer Lily. Problems" The red deer lily is currently endangered, with a small growing area, few breeding sites, and a decreasing number of growing areas and populations."

I've included the translations as is, but as we know, translation programs are dubious at best and unfortunately I lack the language skills to make sure that it translated properly. So if anyone who speaks Japanese, Chinese, or any of the other languages of the different areas this plant is native, can verify if the translation is accurate, tell me other common names of these lilies, and/or give me more information if possible, it would be much appreciated! Onward to the diagram description:

Flower. Description of accompanying Spray.

Pink: 1655 = Shade number 1, 404 = 2, 0405 = 3, 405 = 4, 406 = 5, 407 = 6.

Pistil & Stem:

432 = 7.

Pollen and Stamens:

647 = 8, 650 = 9.

Leaves and Stems.

Green: 0428 = Shade letter A, 428 = B, 429 = C, 430 = D.

Brown 230 1/2 = E, 230 3/4 = F.

A graceful stem with alternating leaves going up it has a single speckled lily branching off to the right and further up a larger bud is bowed over facing the left.

The stem starts with D and changes to C as it reaches the first leaf on the right side.

Leaf 1: Starting from the bottom of the leaf and going row by row upwards, E, D, D C, B, F.

Leaf 2 is slightly higher on the stem and roughly the same size, but this time is on the left side. Leaf 2: D, C, B, A.

Leaf 3 is a tiny leaf on the right side slightly higher up. Leaf 3: C, B.

The main stem is done in D, and changes to C higher up. The stem branches off to the right, and ends in the lily blossom. Stem Branch: C, B.

The lily has 6 petals that are randomly speckled. We will be starting with the petal closest to the stem, which is horizontal with the tip of the petal curling under to face right.

Petal 1 starting from tip and working our way back to the center in columns as the petal is horizontal, we will be going from the bottom up to the top in each column.:

Column 1: 3 (petal underside), 2 (petal topside), 3 (Petal Topside) Column 2: 4, 5. Column 3: 5. Column 4: 6.

Moving Clockwise to the next petals:

Petal 2, going by row now instead of columns, left to right:

Row 1: 2, 3. Row 2: 4 (petal underside), 4 (topside), 3 (topside) Row 3: 5, 4.

Petal 3:

Row 1: 1(underside). Row 2: 3. Row 3: 4. Row 4: 5. Row 5: 6.

Petal 4 is horizontal pointing to the right, row one is also going horizontal up the petal from left to right, starting from the top down. Petal 4: Row 1: 5, 4, 3. Row 2: 6, 3, 2.

Petal 5 is going in rows from center to tip: Row 1: 5, 4. Row 2: 5, 3.

Petal 6 emerges from under petal 5 and also goes in rows from center to tip:

Row 1: 4, 3. Row 2: 3. Row 3: 2, 3. Row 4: 2.

The stamens are done in 8 and 9 with the ones closer to the center of the flower being 9 and the ones further out being 8. The pistil and stems of the stamens are done in 7.

Moving on to the other fork on the original stem, we have a tiny leaf alternating left and one alternating right. The left leaf starts at C and ends in B at the tip. The right leaf starts at B and ends in A at the tip.

The stem continues up and then bows steeply to the left in a gradient from B to A. It ends in an oblong bud that starts in rows from top to bottom:

#historical embroidery #embroidery #embroidery pattern #victorian embroidery #historical sewing #sewing #needlework #needlecraft #fiber arts #fibre arts #fibre crafts #fiber art #fiber crafts

[seventhdecrees]

[ COMFORT ]

Kissing prompts

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⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rarely does the shogun humor festivals anymore. As much as she adores seeing the burst of colors in the sky from the fireworks but it's a fleeting spectacle and flash of an old memory clouding the beauty. Though she was invited to the Otsukimi festival, more peaceful and had fewer fireworks — a moment to wish for another perfect harvest in the coming year.

She looks down at her heavier garments to keep her warm in more frigid weather and take over. Hopefully, she wasn't overdressed with this kimono — she hasn't touched it in decades or so! Ei’s mind wanders a bit while she brushes through her hair and later ties it up with her hairpin. Well, she was ready to see her companion for the festival! Inazuma was beautiful under the night sky — the lanterns will guide them through what the citizens had in store.

Ei stood close by the retainer while they look around the city’s streets. First trying, tsukimi dango since the shogun didn’t make it subtle at all from her staring — they resemble so much as the moon! The more autumnal ingredients simply steamed to enhance their natural flavour. Not the same as their sweeter counterpart but still delicious. She seems to enjoy the mooncakes more.

Thoma wanted to challenge her at who can finish the notorious boiling hot ramen test. During the Japanese Moon Festival, people tend to crack a raw egg into a bowl of soba or udon noodles and boiling-hot broth, just like the Tokushima Ramen! To much a surprise to see that the Almighty shogun won the challenge and patted the loser’s back while he recovers after the broth. Ei tried her best not to laugh though for good sportsmanship.

After the food and watching a traditional dance performance by the shrine, the two settle down on top of Tenshukaku’s roof to see the full moon better. Ei looked a bit excited before the flash of an old memory struck causing her to clench her fist and look down immediately.

Warmth started to creep up making her look over and see the retainer’s hand on top of her and his thumb rubbing against the tensed flesh to ease her. He leans in closer and presses a kiss on her forehead causing her to be stunned for a moment. Sweet words to comfort her soon after — while the shogun’s ears still rang.

Her face shifted to deep crimson and touch the spot he kissed. He was soothing her so why is her heart going crazy-? She shakes off the feeling and smiles and cups his cheek.

“ Thank you but you still smell like ramen broth~ ”

Ei teased and sneaks it a soft peck on the cheek as a thank you.

#. ic #scarletooyoroi #// it’s unnecessary long BUT

[vegan-in-japan]

*taps mic*

hi hello!

This is Alessa, the original founder of this blog. I will move back to Japan in August for work, to Tokushima to be exact! 

I’ve been brushing up this blog a little, editing the theme (hope you guys like wannabe-lime-green), editing tags, etc etc. I can’t wait to post content again on a regular basis!

Thank you to everyone still following! Please also remember to use this blog as an archive, I made lots of general posts on vegan ingredients/ convenience store food/ info on living conditions in Japan years ago. I won’t reblog them again to preserve the orderliness of the blog but they should be well-tagged and easy to find. If not, please let me know!

See you around soon!

#about #vegan in japan

[syncro89]

Finally these 🇯🇵 Japanese Bitters have arrived in my Ginroom. Waiting exciting cocktail mixing with a drop or two of Japanese Tradition and Pride. . The Japanese Bitters is the world's first domestically produced aromatic bitters that uses only the finest ingredients born from the natural blessings of Japan. Yuki Yamazaki has served as JCC AGENT representative of Asian brand ambassador of Bobby's Gin. After five years of training, his vision was to manufacture his own brand of high-quality bitters. Packaging Designer, Mr. Sagara, Master of Ink Painting and Design . Umami Bitters is Carefully selected high quality materials from all over Japan from kelp, bonito flakes, and dried shiitake mushrooms, which contain the most UMAMI components . The balance between each ingredients and citrus is created to the finest attention to details. . Shiso Bitters is Prepared using only blue shiso, carefully selected from the long-life Aoba plantation, which grows the highest quality of shiso in Chiba Prefecture, which is also the heart of the production for Japanese Bitters. . Yuzu Bitters is Purchased directly from the farmers in Tokushima prefecture, known as the yuzu production district. Made with only from fragrant fresh citrus junos. . @the_japanese_bitters @yukiyamazaki0608 @alcolux_oy (at Chiba-shi, Chiba, Japan) https://www.instagram.com/p/B3d1OaVFI45/?igshid=2ox81xydhydt

[acuaticamber06]

S.

S for Sudachi-kun, the mascot of Tokushima, Japan!

We lived in Tokushima, located on the island of Shikoku, back in 2014. Sudachi limes come from Tokushima, and are a popular ingredient across the country. They were as popular there as Key limes are popular here in the US.

So Sudachi-kun is a wonderful citrus superhero! ^_^

#asks #answered ask #dovahdez

[umaburo]

当ブログで県庁の食堂を紹介するのは、徳島県庁の食堂に続いて２軒目。秋田県の県庁にある「県庁食堂 本庁店」では、秋田県の食材にこだわった料理を提供！定期的に行われるフェアや限定食に注目です。 

This is the second restaurant in this blog to introduce the cafeteria of the prefectural office, following the cafeteria of the Tokushima prefectural office. At the "Prefectural Office Cafeteria Main Office Store" in the prefectural office of Akita Prefecture, we offer dishes that are particular about the ingredients of Akita Prefecture! Pay attention to the regular fairs and limited meals.

続きはこちら(Click here for more)⇒http://fanblogs.jp/souguru/archive/584/0

#japan #akita #limited meals

[english-fruit-sake]

Aged raw plum sake

　

Kobe Shushinkan

Brewery Kobe Shushinkan co.,ltd. Raw liquor Sake, brewed alcohol (sugar cane) Ingredients Sake, plum, crystal sugar, brewed alcohol Alcohol content 18% Volume（ml） 720 ml Manufacture process Made with Japanese sake as its base, this is a fully-fledged plum sake made using only large, domestically-produced Oshuku plums. Fruits & vegetables used Plum Origin Tokushima Prefecture Characteristics of used fruit and vegetables We use only large, domestically-produced Oshuku plums. Tasting comment You can enjoy the aroma of the concentrated honey, marmalade, and Andes melon, besides the fullness of the plums. Rich and smooth, it has a good balance between sweetness and sourness, with a hint of orange. Recommended drinking temperature 10℃ Recommended drinking method Serve with hot water, cold water, soda, or with ice Storage method Store at room temperature Compatible local cuisine and ingredients Peking duck, curry, sesame-oil flavored mooncake, yodare chicken

#plum #hyogo #sake #kobeshushinkan

[hoppidehoppu]

Summary of War Council Snack Menu from Stage Play Touken Ranbu: Moeyuru Honnouji -Saien-

Tokyo Stage

15 Dec ’16

★ 19:00 : Ohagi

16 Dec ‘16

★ 14:00 : Boiled Egg

★ 19:00 :  Roasted Sweet Potato

17 Dec ‘16

★ 14:00 :  Umeboshi (pickled plums) ★ 19:00 :  Pudding with horse milk

18 Dec ‘16

★ 12:00 : Shokupan (Japanese White bread) + Cinnamon Chigiri pan ★ 17:00 : Oden

19 Dec ‘16

★ 19:00 : Taiyaki

20 Dec ‘16

★ 19:00 : Dango

21 Dec ‘16

★ 14:00 : Su Kombu

★ 19:00 : Pancake/Hot cake

22 Dec ‘16

★ 19:00 : Castella Cake

23 Dec ‘16

★ 14:00 : Salad Jar

★ 19:00 : Konpeitō

24 Dec ‘16

★ 12:00 : Cake

★ 17:00 : Chicken

25 Dec ‘16

★ 12:00 : Macaroon

★ 17:00 : Cream Puff

27 Dec ‘16

★ 19:00 : Meat and Potato Stew

28 Dec ‘16

★ 14:00 : Senbei

★ 19:00 : Rusk

29 Dec ‘16

★ 19:00 : Donut with horse milk

30 Dec ‘16

★ 12:00 : Kinstuba

★ 17:00 : Hamburger

Fukuoka Stage

7 Jan ‘17

★ 17:00 : Kuri Kinton

8 Jan ‘17

★ 12:00 : Ramen

★ 17:00 : Mentaiko

Osaka Stage

12 Jan ‘17

★ 19:00 : Marshmallow

13 Jan ‘17

★ 14:00 : Wasanbon

★ 19:00 : Nikuman

14 Jan ‘17

★ 12:00 : Mitarashi dango

★ 17:00 : Gummi candy

15 Jan ‘17

★ 12:00 : Yōkan

★ 17:00 : Popcorn

16 Jan ‘17

★ 19:00 : Hijiki

17 Jan ‘17

★ 14:00 : Katsudon

★ 19:00 : Zunda Mochi

*The list is compiled from the casts’ twitter. For Osaka senshuraku I can’t find any info from the cast, usually Wada, Makki and Tonchan updated the menu after the stage finished.

*I found on twitter that in the Osaka senshuraku stage, the cast made mochi, but I can’t really confirm if mochi is the menu of war council for that stage. So I will leave it blank, if anyone can make sure about this please do tell me I will update the list right away. (source: @nooouli )

Notes:

Kombu pickled in vinegar (Su Kombu) is commonly served as a snack with tea and dessert. Often flavored with a sweet and sour topping. (credit: http://www.japan-talk.com/jt/new/kombu)

Konpeitō, also spelled kompeitō, is a Japanese sugar candy. They are often colored but unflavored. (credit: http://jpninfo.net/konpeito)

Senbei are a type of Japanese rice crackers. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment. (credit: http://traditionalkyoto.com/shopping/senbei-crackers/)

Kintsuba is the Japanese sweets which are made from flour and base was twined around the surroundings of  grain bean paste, and were roasted with the copperplate. It looks like a shell of a sword, which was called Gintsuba.But people thought that gold is better than silver.So It was called Kintsuba. Generally,bean paste is coated with agar and them hardened. (credit: http://www.fukuoka-h.tym.ed.jp/en/04wp/5/26/kinntuba.html)

Kuri kinton is a heavenly dish made from candied chestnuts and mashed Japanese sweet potatoes mixed with the syrup from the candied chestnuts. (credit : http://www.lafujimama.com/2011/12/kuri-kinton/)

Wasanbon is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures Tokushima and Kagawa. The sugar is often used for Japanese sweets. (credit: https://en.wikipedia.org/wiki/Wasanbon)

Nikuman is the Japanese name for the Chinese baozi made from flour dough, and filled with cooked ground pork, beef or other ingredients. (credit: https://en.wikipedia.org/wiki/Nikuman)

Yōkan is a thick, jellied dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. (credit: https://en.wikipedia.org/wiki/Y%C5%8Dkan)

Hijiki is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. (credit: https://en.wikipedia.org/wiki/Hijiki)

Fun Facts:

On 27 Dec ‘16, the war council menu is meat and potato stew.

Higashi Keisuke (Shokudaikiri Mitsutada actor) explained how to make it on the stage and apparently Kento (Tsurumaru Kuninga) fell asleep while listening to his *very long* explanation. (source: twitter)

In addtion, after coming home, Higashi Keisuke updated on his twitter saying that his dinner menu is  meat and potato stew because his mom also cooked the same menu at home.

On 12 Jan ‘17, the war council menu is marshmallow .

As maybe some of you already know, on the previous stage play there’s also a time when marshmallow is brought as war council snack and Wada Masanari (Heshikiri Hasebe actor) stuffed his mouth only with 5 marshmallow. but this time on the re-run stage he updated on his twitter that he Aramaki Yoshihiko (Yamanbagiri Kunihiro actor) was able to stuffed 8 marshmallow. That’s why Makki reply to his tweet saying that he won.

On 17 Jan ‘17, senshuraku stage war council menu is Zunda Mochi 

Various fan reports say that zunda mochi is the snack for the last war council. They're also saying that it must have been a hint of the announcement they did at the end of the play. (Date Masamune was known to love zunda, and Shokudaikiri served zunda in a few of Tourabu's recollections with Sayo, Kara, and Tsuru. :)  (credit: @sandreeen)

#touken ranbu #touken ranbu stage #touken ranbu butai #touken ranbu stage play #stage play #butai #tousute #war council #war council snack menu #Stage Play Touken Ranbu: Moeyuru Honnouji -Saien-

[cooking256]

うずしお鍋 香川の料理

「うずしお鍋」は、香川県や徳島県など四国地方で親しまれている郷土料理の一つです。この料理は、讃岐地方や阿波地方で食べられています。 - 鰹節を使用した出汁 うずしお鍋のベースとなる出汁は、鰹節を主に使って作られます。澄んだ出汁が特徴的で、魚介の旨味が凝縮されています。 - 魚介類と野菜の鍋料理 鰹節出汁で魚介類（主に魚や貝類）と季節の野菜を煮込んだ鍋料理です。新鮮な海の幸と山の幸を組み合わせたバラエティ豊かな具材が使用されます。 - 家庭料理や宴会料理として親しまれる 地域によって具材や調理法は異なりますが、家庭料理や親しい仲間同士で楽しむ宴会料理として人気があります。 うずしお鍋は、季節や地域によって具材が変わることがありますが、その地域の新鮮な食材を使い、家庭的な温かさを楽しめる郷土料理です。四国地方を訪れた際には、地元のレストランや旅館でこの郷土料理を味わってみると良いでしょう。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Whirlpool hot pot Kagawa cuisine

``Uzushio nabe'' is a local dish that is popular in the Shikoku region, including Kagawa and Tokushima prefectures. This dish is eaten in the Sanuki and Awa regions. - Dashi soup using dried bonito flakes The soup stock that is the base of whirlpool hotpot is mainly made using dried bonito flakes. The clear soup stock is distinctive, and the flavor of the seafood is concentrated. - Seafood and vegetable hot pot dish A hot pot dish made with seafood (mainly fish and shellfish) and seasonal vegetables simmered in bonito flakes soup stock. A wide variety of ingredients are used, combining fresh seafood and mountain ingredients. - Popular as a home-cooked meal or banquet dish Although the ingredients and cooking methods vary depending on the region, it is popular as a home-cooked meal or a banquet dish enjoyed with close friends. The ingredients for whirlpool hotpot may change depending on the season and region, but it is a local dish that uses fresh local ingredients and allows you to enjoy the warmth of home. When visiting the Shikoku region, be sure to sample this local cuisine at local restaurants and inns.

#うずしお鍋 #香川の料理 #Whirlpool hot pot #Kagawa cuisine #料理トリビア #JapaneseCooking

[claricebiehl1-blog]

Inti Raymi A Brief Background Of The Festivity of the Sunshine".

Today denoted the first day from our Second Yearly Indigenous Sunlight Employee Effective Weight Loss Competition! When instruction, let the actions from your feets and also palms coincide as when functioning the stances during the two previous stages. Your right hand together spins external from its one-quarter active setting, upper arm straightening, as well as brushes up in a downward-bulging fifty percent circle till arriving at the ideal side in a complete passive position. Keep in mind that the honesty as well as finality in qualified plant ingredients-the high degree of vitamins, minerals, important fatty acids, amino acids, phytosterols, enzymes, organic sweets, as well as more-provide an important sphere from perks for the thoughts, physical body, hair, skin, as well as scalp. His love possesses such an airy, hard-to-find high quality, it could seem to be to be without the down-to-earth passion from other Sun signs. When this electricity is utilized in the punching is actually that the shape, character, and also power (spirit definition the motive) are actually combined, what takes place. If you should contribute some additional dough to secure more straight flights as well as reduce your time in airports, at that point do that. We flew overnight coming from Los Angeles, to Panama City, at that point in to San Jose (on from both main airports in Costa Rica.) We had to pay for additional to avoid being schlepped around the country to Florida, then up to Costa Rica, and also this cost every last Benjamin. That corrects, 98% from the income in fact stemmed from Reddish Sunlight as well as Personal Label cigarettes & cigars (Our experts presume Magic sales are actually de minimis considering that the company focused all advertising & purchases efforts on Reddish Sun because 2015 - pg 11 from 2016, 10-K). On Mercury, the sun looms concerning 3 times higher this performs in the world. The approach of this particular punching fine art is the guideline of beneficial power to cultivate oneself. Additionally if left behind for much more than 3 times, they begin to reveal stalks (uncertain if that is the correct condition - but little bit of thin asparagus appearing traits - which develop into total bamboo culms). During the course of the divine month of Ramadan, which started on May 26, a lot of Muslims quickly off sunrise to sunset and also involve in spiritual and also area activities. That was the closest I have reaped a cardiac arrest (I operated downstairs in lightning speed and got them on time though). Overall, when the wind is blasting, the sunlight is actually radiating, and gas is being pumped, NextEra Power Allies is making money. In Psalms is actually composed: Absolutely nothing is hidden off God's sun" (Psalms 19:7) while in Task III, 9 and XLI, 10 we read of the eyelids of the dawn". Your appropriate lower leg raises as high as it can, the shoe flexed downward, as your right arm at that point stretches, the palm wrapping incoming until the hand is actually experiencing up, the hand appearing to have a goal of beveraging, gymportal2018.info while your left wrist twists exterior as for that could therefore the hand is experiencing exterior, as well as the hands ought to be actually functioning in unison. Her moods will definitely change on the standard of 4 times a month, with each fourth Moon plus slight variations twice a day- demonstrating the trends. That's about 9.5 times even farther compared to the span coming from Earth to the sun. Wrapping internal from the half passive posture up until the center from the palm is slanted upwards to the left - this is the one-quarter energetic setting. Both of you know one another, whether one likes to utilize one's shoes or even excels at using one's palms, you each possess the overall significance from one another, therefore which will lose or even gain would be actually somewhat tough to claim. Great deals of individuals will tell you an Aries lady is actually fully manly, but do not you believe all of them. Saginaw partnered with its own sister urban area, Tokushima, Asia, to hire well-known engineer Tsutomu Takenaka to design a traditional tea home at Saginaw's Eastern Social Facility.

[elishafaithlove-blog]

Dominion Group International: Restaurants in Japan Tied to Scam

In 2013, some restaurants in Japan have been linked to food scam. Their menu has deceived the diners and lied about their profit.

Hankyu Hanshin Hotels Co. disclosed that dozens of its restaurants misrepresented the food on their menus. The “revelations” that emerged affected several other establishments around the nation that did the same thing.

The Ritz-Carlton hotel in Osaka, another famous hotel, along with the Renaissance Sapporo Hotel in Hokkaido also admitted in using some ingredients and products that are cheaper and low quality. They did not use the premium items to cook the meals advertised on their menus. Another prestigious accommodation, the Imperial Hotel Ltd., admitted they had served frozen juice that was labelled as “fresh” at the restaurants in their Tokyo and Osaka branches.

According to the Renaissance Sapporo General Manager Hiroshi Harata, they call the big prawns as Japanese tiger and the small ones as ‘shiba’ shrimp. In reality, the hotel was using cheap shrimp at its Chinese restaurant. It is far different from the shrimp they had listed on their menu.

The Imperial Hotel admitted that they had served orange and grapefruit juices from May 2006 until May 2007. They disclosed that the freshly squeezed juice was procured in frozen form from a Tokyo supplier. Due to controversy, the hotel now serves their “fresh” juices using freshly squeezed fruits.

The high-end restaurants in luxury hotels often promote their sophisticated services, along with the quality of their food products. However, their air of exclusivity may not match the costs in the kitchen. The government has imposed the regulations on food labelling. The directive also includes the posting the origin of the products for the items sold in their shops. However, the regulations of the government do not apply to restaurant menus.

The food fraud cases in Japan fall under the scope of a general law. The Consumers Affairs Agency studies about the cases. It is linked to the competition policy law that prevents all types of businesses from mislabelling their products. The credibility of the restaurant menus can only be left in the hands of those who run the food business.

The menu serves as one of the promotional materials of the restaurants. It entices the diners because it depicts the ingredients they use to cook their meals. However, this is false advertising which has also surfaced at other restaurants in Japan. The Shikoku Railway Co. subsidiary in Tokushima and Ehime prefectures, as well as the hotels in Hamamatsu, Shizuoka Prefecture, and Otsu, Shiga Prefecture, admitted that they have also fooled the people using their menu.

Food labelling can easily be confused with upscale products that are regulated by the Agricultural Standards Law. The sad thing is, a lot of restaurants think they are above the law. They are also above the new food labelling law that includes the Agricultural Standards Law. According to the government, they restaurants are unregulated which empowers them to trick the customers with their menu scam.

[koumeworks]

#小梅 #うさぎ の #秘密な #工場 #工作人 #募集 #笑Koume's #facrory for #the #secret!Got #ingredients from #Tokushima

[syncro89]

Finally these 🇯🇵 Japanese Bitters have arrived in my Ginroom. Waiting exciting cocktail mixing with a drop or two of Japanese Tradition and Pride. . The Japanese Bitters is the world's first domestically produced aromatic bitters that uses only the finest ingredients born from the natural blessings of Japan. Yuki Yamazaki has served as JCC AGENT representative of Asian brand ambassador of Bobby's Gin. After five years of training, his vision was to manufacture his own brand of high-quality bitters. Packaging Designer, Mr. Sagara, Master of Ink Painting and Design . . Umami Bitters is Carefully selected high quality materials from all over Japan from kelp, bonito flakes, and dried shiitake mushrooms, which contain the most UMAMI components . The balance between each ingredients and citrus is created to the finest attention to details. . Shiso Bitters is Prepared using only blue shiso, carefully selected from the long-life Aoba plantation, which grows the highest quality of shiso in Chiba Prefecture, which is also the heart of the production for Japanese Bitters. . Yuzu Bitters is Purchased directly from the farmers in Tokushima prefecture, known as the yuzu production district. Made with only from fragrant fresh citrus junos. . . @the_japanese_bitters #party #drinks #friends #drink #alcohol #cheers #beer #cocktails #tequila #drunk #wine #photooftheday #drinkup #night #bar #cocktail #rum #summer #fun #instagood #shots #instagood #champagne #dj #whiskey #cocktailsdaily #cocktailsfordays #cocktailsanddreams #cocktailsathome #cocktailbitters #japan #sushi #umami #yuzu #shiso #thejapanesebitters #いいね返し #写真好きな人と繋がりたい #ファインダー越しの私の世界 (at Chiba, Japan) https://www.instagram.com/p/B3d02OflHZH/?igshid=4bsfbne3prkz

#party #drinks #friends #drink #alcohol #cheers #beer #cocktails #tequila #drunk #wine #photooftheday #drinkup #night #bar #cocktail #rum #summer #fun #instagood #shots #champagne #dj #whiskey #cocktailsdaily #cocktailsfordays #cocktailsanddreams #cocktailsathome #cocktailbitters #japan

[english-fruit-sake]

Yuzu sake

Kobe Shushinkan

Brewery Kobe Shushinkan co.,ltd. Raw liquor Sake, brewed alcohol (sugar cane) Ingredients Sake, yuzu, crystal sugar, brewed alcohol Alcohol content 14% Volume（ml） 500 ml Manufacture process A yuzu sake that uses plenty of natural yuzu juice, with sake as its base. Fruits & vegetables used Yuzu Origin Tokushima Prefecture Characteristics of used fruit and vegetables Yuzu juice from Tokushima Prefecture blended with sake. The sweet scent of Yuzu is such a pleasant characteristic, it can also be enjoyed by itself. Tasting comment Highly fragrant, with an exquisite balance between sweetness and sourness. Recommended drinking temperature 5-10℃ Recommended drinking method Since it has high alcohol content, we recommend serving it chilled, with ice or soda. Hot cocktails are recommended in winter. You can also make sherbet with it. Storage method Store at room temperature Compatible local cuisine and ingredients Madeleine soaked in tea, ice cream, dark chocolate, butter-grilled scallop, spareribs

#hyogo #sake #kobeshushinkan #citrusfruits