on history and culture of japanese cuisine
127801
eh??\nI thought my mom's miso soup was japanese cuisine...
202843
There's the Japan Society in the east 40s.
291977
Many Americans (or Westerners in general, for that matter) have no experience with the 'proper' table manners of other nations.  I was raised in a British family, so I have distinctly European table manners that seem very strange to Americans, who eat with their forks in their right hand.\n\nMany of us have never seen a Chinese family eating with correct table manners, so we have no way to learn.  \n\nThe worst example I've found is during one of my trips to America; a family was using chopsticks for the first time, and had never seen such food or utensils before.  They did not know what to do with large pieces of food, so they did the best they could to force enormous chunks of meat into their mouths, chewing with their mouths wide open.\n\nI was fortunate enough to have a Chinese aunt, who taught me the etiquette of eating with chopsticks, but we have to consider that there are people that do not know anyone that has ever been taught proper manners with them.  Nothing about seeing a pair of chopsticks suggests to a new diner that food should be passed with the thick end of them!  \n\nHow could they know if no one ever taught them?
371254
Chinese is the older language.  Japanese went to China in the Chin dynasty to learn the language and culture; therefore, lots of Japanese words have Chinese roots, some even have similar meanings.\n\nChina, the sleeping dragon, is the rising power and is the better language to learn.
93985
HELL, jp you can do a search in yahoo or google about it.
24055
How about homemade bread and preserves!  I think it is very 'primative' and makes me think of a lunch consisting of a cup of tea with bread and preserves.
64324
A little homework help, chel?\n\nOkay.\n\nnot a - the basic characters and meanings are shared between the two countries\n\nnot b - both peoples have considerable love and respect for parents and ancestors.\n\nnot c - considerable respect for the merchant class especially beginning in feudal Japan, to today.\n\nI would say D - the Japanese promote by measuring one's accomplishments and skills...not by how one would do on an exam.\n\nDEFINITELY NOT E
304357
Japanese cuisine has not changed, although Japanese society is now more open to other cuisines, as evidenced by the inclusion of Chinese, Japanese, Italian, and French chefs on the program Iron Chef.
227824
Try asking this question under Travel-South East Asia-Japan\n\nI think you will find a more intellegent answer there.\n\nThere many wonderful Japanese people always willing to help.
398601
Japan is a very homogeneous society they remain traditional and still let out side influences into there country. there old ways still aaare there in there every day lives.
308624
Hi,\n\nI am living in Japan and have also been a French teacher. I am not 100 percent sure, but you could try Enchanted learning.com. It has a bunch of stuff. If that does not work, look for "food vocabulary, Spanish" on your search engine. Sorry if you have tried these and they don't work. Bonne chance, gambatte and good luck.
382744
Yes, it is not easy as an interpreter when having meals, both parties may get excited about the food & wine (may be getting drunk too) and talk to each other with different languages and while having food in their mouths without giving you enough time to think or translate, and usually the interpreter has no time to eat!\n\nI would translate them as follows\n\n東坡肘子 - Su Dong Po or Hangzhou style braised pig knuckles with soy sauce  \n\n梅菜扣肉 - Cantonese (Hakka) style steamed pork belly with soy sauce and Chinese pickles\n\nP.S.  to those who don't know who's Dong Po :\n\nSu Dong Po or Su Shi (1037 - 1101) was a very famous  poet / painter / politician in Sung Dynasty who also well known as one of the "Three Sus" in Chinese Literture with his father and his younger brother.  He also wrote about recipes and food in his poem or essays, this dish is name after him and people believes that he invented this recipe when he was the governer of Hangzhou.
442928
CRISPY SOMEN TOPPED WITH VEGETABLES   \n\n400 gram (14 1/4 oz.) somen\n6 dried shitake mushrooms\n50 gram (2 oz.) carrots\n60 gram (2 1/2 oz.) gobo root\n1/2 pkg. shirataki (konnyaku noodles)\n1/3 of one celery\n1/2 bundle mitsuba or scallion\n2 tbsp. sesame oil\n3 c. kobu soup stock\n2 tbsp. sake\n1 tsp. tenshio (salt)\n2 tbsp. soy sauce\n3 tbsp. Yoshino Kuzu (arrow root starch), mixed with water\n1 tsp. vinegar\nCooking oil\nBlack pepper\n\nBoil somen and drain water well. \nDeep fry in bunch. \nSoften shitake mushrooms in boiling water and slice in strips. \nAlso chop carrot and gobo in strips. \nBoil shirataki in water and cut into bite size. \nChop celery into strips.\nHeat sesame oil in large frying pan and fry gobo, carrot, celery, shitake and shirataki on strong heat. \nAdd soup stock when the ingredients are limp. \nBoil once and season with sake, salt, soy sauce; add thickener and mix. \nPour the above over the crispy somen. \nGarnish with mitsuba or chopped scallion and sprinkle black pepper at your likening. Makes 4 servings.\n\n2.Shrimptastic Fettuccine Hungry Girlfredo!\n\nIngredients:\n\n5 medium cooked shrimp\n1 package Tofu Shirataki Fettuccine Shaped Tofu Noodles \n1/3 cup cooked chopped broccoli\n1 wedge of The Laughing Cow Light Cheese\n1 teaspoon fat free sour cream\n2 teaspoons Kraft Reduced Fat Parmesan Cheese\nsalt & pepper (if desired)\n\nRinse fettuccine noodles VERY well. \n\n Microwave them for one minute, then drain them and pat dry. Add cheeses, sour cream and broccoli.\n Mix thoroughly. \n Microwave to help melt cheese further, and mix some more.  Top with cooked shrimp. Add salt and pepper to taste.  Enjoy. Serves 1.
98160
http://www.ferryhalim.com/orisinal/
96794
...history of this period in Japanese film.] As ... Nomugi Pass was produced independently, although distributed by a major Japanese film company\nhttp://academic.evergreen.edu/curricular/japan/film_Nomugi.htm \n\n \nJL&C film syllabus\n4) To increase your understanding of Japanese culture and history. ... Chushingura], by Kenji Mizoguchi (1941-42) Nomugi Pass, by Satsuo\nhttp://academic.evergreen.edu/curricular/japan/film_syllabus.htm \n\n \nJanuary 27, 2004 1 Subject Index and List of Films Animation Ghost \nFaith: Orinsama Masterpieces of Japanese Silent Film Mistress, The My Neighbor Totoro Nomugi Pass Phoenix ... Japan, Part I Japanese History and\nhttp://www.earlham.edu/~jpns/resources/Catalogue.pdf \n\n \nIn a change to previous years, a JET Pre-Departure Orientation \nInternational Conference: The History of Japanese Women from 1868 to 1945 ... On the 13th September, Nomugi Pass, directed by Satsuo Yamamoto will\nhttp://www.edinburgh.uk.emb-japan.go.jp/issue1.htm \n\n \nJapanese Video List\n1961.             Japanese History and Literature ... 116 min.  **property of Akira Takemoto             Nomugi Pass\nhttp://www.whitman.edu/wcts/resources/facilities/llc/japanese.html \n\n \nSUNY Oswego Spring 2003 History 385 Modern Japan\nView movie Nomugi Pass Hane Ch. 6, 7, 8 Saga. Silk and Straw Part 5. ... Sources of Japanese History. New York: McGraw-Hill, 1974. pp. 264-269.\nhttp://www.oswego.edu/~pan/h385mj/s03mj.htm \n\n \nSUNY Oswego Spring 2003 History 385 Modern Japan\nMovie in class Nomugi Pass ... Sources of Japanese History. New York: McGraw-Hill, 1974. pp. 264-269.\nhttp://www.oswego.edu/~pan/h385mj/s05mj.htm \n\n \nJapanese | Willamette University Language Learning Center\nJapanese Movies (as of August 2005) ... History and Memory D769.8.A6H58 1991 ... Nomugi Pass Ah! Nomugi Toge PN1995.91.J3A35 1982 ... Nora Inu -\nhttp://www.willamette.edu/wits/llc/japanese/movies.htm \n\n \nWomen in East Asian Films\nIt is a history course, but will ... population to draw on for overseas prostitution were rural Japanese wome n. 2. Nomugi Pass: made in 1979-ish\nhttp://www.h-net.msu.edu/%7Easia/threads/fwomen.html \n\n \nThe East Publications\n...in the silk-reeling town of Okaya in Nagano, Nomugi Pass was a biannual ... Turning Points in 20th Century Japanese History The Russo-Japanese\nhttp://www.theeast.co.jp/1999.htm
114311
Have you tried contacting the author of Memoirs of a Geisha? Although I have been entertained by one, I don't think I can help much from my own personal experience.\n\nGood luck. :)\n\nTGW
544168
Head on over to http://foodpyramid.com\n\nThey will give you all the info you need.