Shoku-Iku is the way that Japanese people are taught about healthy food. This book reveals the secrets to how the Japanese stay so healthy in easy-to-follow principles so you, too, can learn to eat mindfully, the Shoku-Iku way. Each of the five recipe chapters centers on one cooking method: steaming (or microwaving); grilling; simmering; no-cook; and sushi. The seventy brand-new simple recipes are largely gluten and dairy free; and the clear and graphic illustrated spreads show you how to choose which vegetables, fish or grains to eat in order to optimize your health and help with specific ailments.
This book reveals the secrets to how the Japanese stay so healthy in easy-to-follow principles so you, too, can learn to eat mindfully, the Shoku-Iku way. Each of the five recipe chapters centres on one cooking method: steaming (or microwaving); grilling; simmering; no-cook; and sushi. You don't even need an oven to make the recipes. Learn how to make perfectly steamed sea bream in the microwave and serve with with a light, ultra-savoury dressing, or grill up a satisfying Japanese turkey and tofu burger. Clear and graphic illustrated spreads show you how to choose which vegetables, fish or grains to optimise your health and which can help with specific ailments. Shoku-Iku also means learning how to eat, making time for your meals and serving a spread of dishes to honour your body, even if you are eating alone. With this book, you too can eat like the long-lived Japanese. The recipes are joyful and playful: learn to make dolls or 'cupcakes' from sushi, celebrate a party with a Japanese shabu-shabu, or hot pot, where you and your guests cook your food in a communal pot, or enjoy a 'full Japanese' garden breakfast.
When most of us think of Japanese food, we think of sushi, tempura and sukiyaki. But the actual daily diet of most Japanese is quite different from such restaurant fare and it is that home-cooked diet that has given the Japanese one of the highest life expectancies and the lowest rates of obesity and heart disease in the world.
Suitable for people taking their first step into Japanese cuisine, this book provides explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. It illustrates the key points of each method with colour pictures. For people taking their first step into Japanese cuisine, the book provides a full explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. Methods range from simple one-two-three steps, like learning to make your own teriyaki
Have you ever wondered why Japanese women stay so slim? Research shows that the Japanese diet is one of the healthiest in the world: balanced, slimming, and packed with superfoods. Japanese girls learn about food from their mothers: what to eat to make your hair shine, your skin glow, to get rid of wrinkles, and to make your nails strong and healthy.
Author: Elizabeth Andoh
Publisher: Ten Speed Press
Release Date: 2012-02-28
The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights. Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs. From the Hardcover edition.
Author: Jonathan Futrell
Publisher: Quadrillion Pub
Release Date: 1999-09-01
Genre: Social Science
Favored by everyone from fashion icons to movie stars, cigar smoking is sexy, and cigar smokers are getting younger! Cigar Cool is a tribute to cigar smoking's return to popularity now that it has caught on with a new generation of enthusiasts. Enormously popular in clubs and bars, cigars have become the new fashion accessory, and the stylish photographs in this book track its new role in society. The book is also a comprehensive guide to the main cigar styles, sizes, and related tools arid accessories.
Author: Katarzyna Joanna Cwiertka
Publisher: Reaktion Books
Release Date: 2006
Over the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan’s patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J. Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. Modern Japanese Cuisinewill be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.
Author: Michael Skey
Release Date: 2017-11-15
Genre: Social Science
This edited collection explores the continuing appeal of nationalism around the world. The authors’ ground-breaking research demonstrates the ways in which national priorities and sensibilities frame an extraordinary array of activities, from classroom discussions and social media posts to global policy-making, as well as identifying the value that can come from feeling part of a national community, especially during times of economic uncertainty and social change. They also note how attachments to nation can often generate powerful emotions, happiness and pride as well as anger and frustration, which can be used to mobilize substantial numbers of people into action. Featuring contributions from leading social scientists across a range of disciplines, including sociology, geography, political science, social psychology, media and cultural studies, the book presents a number of case studies covering a range of countries including Russia, USA, New Zealand, Serbia, Japan and Greece. Everyday Nationhood will appeal to students and scholars of nationalism, globalization and identity across the social sciences as well as those with an interest in understanding the role of nationalism in shaping some of the most pressing political crises- migration, economic protectionism, populism - of the contemporary era.
Author: John Lie
Publisher: Harvard University Press
Release Date: 2009-07-01
Multiethnic Japan challenges the received view of Japanese society as ethnically homogeneous. Employing a wide array of arguments and evidence--historical and comparative, interviews and observations, high literature and popular culture--John Lie recasts modern Japan as a thoroughly multiethnic society. Lie casts light on a wide range of minority groups in modern Japanese society, including the Ainu, Burakumin (descendants of premodern outcasts), Chinese, Koreans, and Okinawans. In so doing, he depicts the trajectory of modern Japanese identity. Surprisingly, Lie argues that the belief in a monoethnic Japan is a post-World War II phenomenon, and he explores the formation of the monoethnic ideology. He also makes a general argument about the nature of national identity, delving into the mechanisms of social classification, signification, and identification.
Author: P. Jackson
Release Date: 2009-08-12
Genre: Social Science
Approaching family through the lens of food, this book provides a new perspective on the diversity of contemporary family life, challenging received ideas about the decline of the family meal, the individualization of food choice and the relationship between professional advice on healthy eating and the everyday practices of 'doing family'.
Everybody loves sushi. Now vegetarians can fully enjoy it too! American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer's market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers set her sushi recipes apart from all others you may have seen. This vegetarian cookbook offers completely new ways for localvores to enjoy their community supported agriculture and market vegetables with sushi rice. This is the ultimate farm-to-table book with creative Asian flair! Marisa not only shows you how to make the usual thick and thin rolls but other types of sushi that are just as delicious—and even easier to make! These recipes are about combining delicious rice with tantalizing pairings you might not have tried or thought of before, such as: Apple & daikon radish Cucumber & peanut Spicy carrot & tomato Pomegranate & basil Ginger & beet Summer corn & pickled okra Sweet potato & shiitake mushrooms Strawberry & rhubarb All of Marisa's sushi recipes are extra simple to make. For example, her Tempura Avocado Hand Rolls are a snap to put together—even if you've never made sushi before! Marisa starts by giving surefire recipes for making perfect sushi rice every time. She provides tips on which vegetables work best with sushi rice and how to create your own original combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook that shows you how to make foolproof thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi and many more in no time at all!
Author: Christopher Bolton
Publisher: U of Minnesota Press
Release Date: 2007
Genre: Literary Criticism
Since the end of the Second World War—and particularly over the last decade—Japanese science fiction has strongly influenced global popular culture. Unlike American and British science fiction, its most popular examples have been visual—from Gojira (Godzilla) and Astro Boy in the 1950s and 1960s to the anime masterpieces Akira and Ghost in the Shell of the 1980s and 1990s—while little attention has been paid to a vibrant tradition of prose science fiction in Japan. Robot Ghosts and Wired Dreams remedies this neglect with a rich exploration of the genre that connects prose science fiction to contemporary anime. Bringing together Western scholars and leading Japanese critics, this groundbreaking work traces the beginnings, evolution, and future direction of science fiction in Japan, its major schools and authors, cultural origins and relationship to its Western counterparts, the role of the genre in the formation of Japan’s national and political identity, and its unique fan culture. Covering a remarkable range of texts—from the 1930s fantastic detective fiction of Yumeno Kyûsaku to the cross-culturally produced and marketed film and video game franchise Final Fantasy—this book firmly establishes Japanese science fiction as a vital and exciting genre. Contributors: Hiroki Azuma; Hiroko Chiba, DePauw U; Naoki Chiba; William O. Gardner, Swarthmore College; Mari Kotani; Livia Monnet, U of Montreal; Miri Nakamura, Stanford U; Susan Napier, Tufts U; Sharalyn Orbaugh, U of British Columbia; Tamaki Saitô; Thomas Schnellbächer, Berlin Free U. Christopher Bolton is assistant professor of Japanese at Williams College. Istvan Csicsery-Ronay Jr. is professor of English at DePauw University. Takayuki Tatsumi is professor of English at Keio University.