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Tokyo is easy to explore despite its size

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News & Topics on Japan / Japanese Cooking (2)

Taking up herewith Japanese Cuisine News by Media.
Recent Japanese Cuisine Trend in abroad and in Japan will be read via these News.

Japanese Cooking Book & etc.
At the Table: Mari's offers a flavorful variety of Japanese cuisine
Jul 5, 2009 by Schenectady Gazette

— Mari’s, a Japanese cuisine restaurant that’s been around a long time, is a great place to retreat from the hectic pace of the workaday world. Tucked inconspicuously on bustling and culturally eclectic Van Vranken Avenue, it’s really an oasis of serenity.
Serene or not, on this particular evening I wanted Japanese food, but I didn’t feel like eating out. One of the nice things about Mari’s is that takeout is every bit as good as eating in the pleasant decor of the compact and efficient dining room or at the little sushi bar where co-owner Jiro Omiya presides with quiet dignity.

Nozumi Japanese Cuisine opens in South Barrington, IL
Jul 24, 2009 by Examiner.com

Open on June 24th in the Arboretum of South Barrington, Nozumi Japanese Cuisine reassigns a sleek, contemporary setting and inspired Japanese small plates menu from the city to the suburbs in a big way.
Boasting two sizeable dining spaces (a serene dining room and an animated sushi bar), private tatami room infused with crimson décor, outdoor tables and a glossy bar, Nozumi offers sushi fin-atics and those who have yet to give into the raw side plenty of nouvelle fare plus interesting sushi combinations sans cliché (that is, you won’t find maki rolls with mozzarella cheese and marinara sauce, thank you).

Japanese Cooking Book & etc.

Rolling Sushi in Duarte rocks their Japanese cuisine
Jul 1, 2009 by San Gabriel Valley Tribune

(The $7.99 Spider Roll, fried soft shell crab, roll from Rolling Sushi in Duarte.
(Lafayette C. Hight Jr. / Staff Photographer))

A couple of things threw me for a loop when I walked into Rolling Sushi in Duarte.
First were the high-boy tables and chairs, which are typically found in any type of casual-dining establishment other than a sushi bar, (it took several hours of mind-racking before I would remember that it used to be a sandwich shop/ice cream parlor) and the second was the absence of an actual sushi bar.
But I decided to focus on the reason I was there, a craving for sushi.

Japanese Cooking Book & etc.

Sino-Japanese Cuisine
Jun 30, 2009 by NTDTV

Hikoaki Tan, whose parents came from Guangdong Province in China, was born in Japan’s Yokohama Chinatown in 1943. He grew up in post-war Japan, where there was a severe food shortage.
[Hikoaki Tan, Cantonese Chef]:
“During the post-war period, there was little food, especially for Chinese. Chinese people like me, born in Chinatown, didn’t have a place in Japanese society, and so it was like I had to become a Chinese chef to survive.”

Petaluma's Gohan respects tradition but brings fresh inspiration ...
Jun 27, 2009 by Santa Rosa Press Democrat

(A selection of sushi at Gohan restaurant includes, from left, Kanapachi, Maguro, Hamachi and Unagi.)

Really good restaurants in Tokyo aren’t afraid to try new ideas, and yet their creations remain essentially Japanese. After all, rice and noodles are fundamental to both Japanese and Italian cooking, and some Japanese chefs boldly experiment with risottos and pastas without losing the thread of their culture.
But here in the United States, so many Japanese restaurants go down the well-worn sukiyaki and yakitori paths; offering up the same familiar sushi; serving miso soup, sunomono salad and edamame starters, and slicing up unadorned sashimi served with wasabi and soy sauce. They figure, one supposes, that these classics are what customers think of when they think of Japanese food, so why not give it to them? 

Japanese Cooking Book & etc.

Through the cooking class!
Jul 5, 2009 by Times of India

Cooking expert Nita Mehta says, “It’s not just women who want to be great cooks. Even men now want to learn the art of exotic cooking at home. Cooking is now more experimental. There’s a rise in people wanting to learn Burmese, Lebanese, Japanese and Singaporean cuisine.”
The new culinary cubs and pastry prodigies are learning to make everything from mango souffle to nutty chocolates. Food author Tarla Dalal says, “There’s a revolution in urban India; everyone wants to be a super chef in the privacy of their homes.” 

California sushi offers creative, fusion-style food
Jun 25, 2009 by Tulsa World

(The “To Heaven roll” includestuna, salmon, albacore and red snapper
wrapped with cucumber. STEPHEN PINGRY / Tulsa World)

Park learned A Sensu Japanese Cuisine was for sale, so he bought it, hired Yun as manager and Lee as head chef, and turned it into Sushi California in late April.
Yun said Lee trained for a year and a half in Japanese restaurants and has about eight years of experience both cooking and consulting restaurants in Los Angeles. Yun has managed Korean and sushi restaurants for five years.

Japanese Cooking Book & etc.

Tokyo is easy to explore despite its size
Jul 5, 2009 by Pittsburgh Post Gazette

(Four Jr. High school girls pose at Ice Cream City, a frozen dessert lovers theme park in Tokyo, Japan.)

(Japanese Bento box lunch)

(A shopper walks through a Takashimaya department store in the Nihonbashi district of Tokyo, Japan.)

Tokyo is huge. If you stand on the top level of the highest skyscraper and do a 360-degree turnabout, you will see city to the horizon. It has parks, but no suburbs. High-speed roadways run through canyons of architecture, but numerous side streets, large and small, define neighborhoods, and each 'hood has its own main street and koban, police station cubicle.
The city is dense, crowded and clean, and the people are polite to a fault. The streets are so safe, bicycles -- and almost everybody rides a bike -- are never locked and kindergartners can walk alone to school. There is no graffiti. None. Even though the Japanese eat rice or noodles at every meal, they are lean. Must be all that biking. 

Japanese Cooking Book & etc.

Japanese Cuisine, Manga-Style
Jun 11, 2009 by Nichi Bei Times - Japanese American News

“Oishinbo A la Carte” is a delectable Japanese cuisine comic series with 100-plus issues that goes to the heart of food at the same time the stories will draw you in.
Yamaoka Shiro, the (anti?) hero of the series, works for the publishers of Tozai News, and in honor of their 100th anniversary they have placed him in charge of the “Ultimate Menu,” a model meal embodying the pinnacle of Japanese cuisine. Yamaoka is a cynic but has a refined palate and each volume follows him and his colleagues on their quest for the Ultimate Menu....
By J.S. 

tag : Japanese Food



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