But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.Ramen at Home boils down to: Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight Insightful Facts explaining Japanese culture and cuisine with every bite Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!Slurp up simple and savory bowls with Ramen at Home.

    This handbook provides all the information one would need on these tricky units of grammar. All About Particles covers more than 70 particles those that are used regularly as well as those used less frequently in more than 200 uses. The book can be approached as a guiding textbook and studied from beginning to end. It is as a reference book, however, that All About Particles shines. It is light and easy to carry, slim enough to fit into the corner of a shoulder bag, and concise enough to quickly clarify particle-related questions. It is a priceless tool for any serious student of Japanese.

    There, he befriended a Japanese family, the Takishitas. After musing offhandedly that he would like to one day have his own house in Japan, the familyunbeknownst to Johnset out to grant his wish. They found Roderick a 250-year-old minka, or hand-built farmhouse, with a thatched roof and held together entirely by wooden pegs and joinery. It was about to be washed away by flooding and was being offered for only fourteen dollars. Roderick graciously bought the house, but was privately dismayed at the prospect of living in this enormous old relic lacking heating, bathing, plumbing, and proper kitchenfacilities. So the minka was dismantled and stored, where Roderick secretly hoped it would stay, as it did for several years.But Roderick's reverence for natural materials and his appreciation of traditional Japanese and Shinto craftsmanship eventually got the better of him. Before long a team of experienced carpenters were hoisting massive beams, laying wide wooden floors, and attaching the split-bamboo ceiling. In just forty days they rebuilt the house on a hill overlooking Kamakura, the ancient capital of Japan. Working together, they renovated the farmhouse, adding features such as floor-to-ceiling sliding glass doors and a modern kitchen, bath, and toilet. From these humble beginnings, Roderick's minkahas become internationally known and has hosted such luminaries as President George H. W. Bush, and Senator Hillary Clinton. John Roderick's architectural memoir Minka tells the compelling and often poignant story of how one man fell in love with the people, culture, and ancient building traditions of Japan, and reminds us all about the importance of craftsmanship and the meaning of place and home in the process.

    It is possible to read Japanese knowing only a limited number of kanji, but it is not possible with only a limited number of katakana or hiragana-one must know all of them. Let's Learn Hiragana, and its companion volume Let's Learn Katakana, is a textbook that introduces the learner to the basics of one of these fundamental Japanese scripts. Being a workbook, it contains all the exercises that allow the student to master hiragana by the time the book has been finished. Let's Learn Hiragana is a classic in the field, and the huge number of students that have used it successfully is a sign of its preeminence as a self-study guide.

    From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

    Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food. A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. THE SUSHI ECONOMY takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market. Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. After traversing the pages of THE SUSHI ECONOMY, you’ll never see the food on your plate — or the world around you — quite the same way again.

    Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts. Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken Chicken Shrimp in Caramel Sauce Grilled Lemongrass Pork Beef and Curry Sliders Coconut Curry Tofu Lettuce Wrap Banh Mi Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

    Supplementary learning material for the text Genki II Beginner's Japanese, including grammar practices and the Chinese characters (Kanji).

    Topics include parts of speech, sentence structure, idioms, and pronunciation advice. All Japanese words are presented phonetically. Important points of grammar or vocabulary, as well as subject heads, are printed in a second color as a quick-reference aid for students. New to this edition is a Japanese-English vocabulary list.---From back cover:Second EditionA methodical presentation of the elements of Japanese grammar and usage make this book ideal for those beginning their language study and those reviewing the Japanese they've already learned. Pronunciation, word order, sentence structure, and parts of speech are reviewed; idiomatic phrases, numbers, days, months, lists of synonyms and antonyms, and verbs charts are included.

    It has been edited with the needs of English-speaking users in mind, whether students, teachers, business people, or casual linguists, and special care has been taken at each stage of its compilation including the selection of entry words and their equivalents, the wording of the detailed explanations of Japanese words, the choice of example sentences, and even its functional page design to maximize its usefulness. What is furigana and why is it so important? Furigana refers to the small kana that are printed above or alongside kanji to show their pronunciation. With furigana superscripts, the beginner who is familiar with hiragana and katakana is able to read even the most difficult and obscure kanji at a glance. Other dictionaries either provide little or no guide to kanji readings or romanize some or all of the Japanese words and sentences. In the past, romanized dictionaries were of some value to students using textbooks that contained no Japanese script. Now, however, an increasing number of influential curricula around the world are based on a rationale and methodology that demands the introduction of hiragana and katakana from the earliest stages. Learners and their teachers using such curricula will inevitably feel more comfortable with a dictionary such as Kodansha s Furigana Japanese Dictionary, one that shows the pronunciation of kanji with a familiar and authentic kana script. Combining Kodansha's Furigana Japanese-English Dictionary (1995) and Kodansha's Furigana English-Japanese Dictionary (1996) in one portable. affordable, and user-friendly volume, this dictionary has the following unique features: o A basic vocabulary of 30,000 entries covers the most frequently used English and Japanese words o Special treatment has been given to hundreds of words, names, and phrases of special relevance to English-speaking students of Japanese o Semantic and usage differences between Japanese words and expressions are explained in clear English o Thousands of example sentences and phrases illustrate how Japanese words are used in context o Special information is provided on verb conjugations, formality, and other aspects of Japanese grammar and usage

    In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.

    and Japan learn Japanese successfully.Japanese has two basic writing systems, hiragana and katakana, in addition to the one that uses Chinese characters or Kanji. This handy book teaches you a new mnemonics—based method to read and write the basic 92 hiragana and katakana characters.Memorable picture mnemonics help you to learn the characters by associating their shapes and sounds with combinations of images and English words already familiar to you.Clear examples and entertaining exercises offer opportunities to read, write, use and practice all 46 basic hiragana and 46 basic katakana characters, plus the remaining kana that stand for more complex sounds.Polish your knowledge with word searches, crossword puzzles, fill–in–the–blanks, timed recognition quizzes, and other interesting activities.The CD–ROM allows you to print out your own flash cards (featuring the same mnemonic images taught in the book) to help you review and practice, even while you're on the go.

    A ground-breaking book that sets out to demonstrate that Japanese is “simple, logical and beautiful” and that most of the apparently “arbitrary rules” that you “just have to learn” can be reduced to simple, easily intuitive patterns if you just understand how the language really works.

    This book is for those learning the Japanese language it is an Intermediate level book.

    It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.