วันพุธที่ 31 มีนาคม พ.ศ. 2553

"Vem pra cá balançar... vem comigo no beat quero requebrar" hauhauhauhau

"Vem pra cá balançar... vem comigo no swing quero requebrar" hauhauhauhau magah detonando no pagode!!! Yakisoba Niver Silvia 27/06/2009 no more comments!!!



http://www.youtube.com/watch?v=yTWfQAEPcN8&hl=en

No.3991 Maruchan (USA) Yakisoba Chicken Flavor

米国マルちゃん 焼そば チキン味



http://www.youtube.com/watch?v=qMYsCzkRTrw&hl=en

Fumie makes Yakisoba #9

My English students decided to show us how to cook traditional Japanese dishes in English. Here Fumie makes Yakisoba - stir-fried pork and noodles with vegetables.



http://www.youtube.com/watch?v=eSz-tRoKvko&hl=en

วันอังคารที่ 30 มีนาคม พ.ศ. 2553

マーガレットズロース「石鹸」

YAKISOBAに収録されたバージョンの「石鹸」PVです。 協力:東放学園



http://www.youtube.com/watch?v=8mN1hwbuG34&hl=en

Impro-Theater beim Kasseler Anime & Manga Fantreff (KAMF)

Beim KAMF 05/06 gedreht ^^ Festgelegt war ausschließlich, dass wir eine gerichtsshow machen und wer welche rolle hat XD einfach spaß, ne? ^^ featuring Toji als Der Richter Sisi als Der Verteidiger Ryu-chan als Die Angeklagte/Die Katze/Das Ding XD Carina als Die Staatsanwältin yakisoba als Die Regisseurin XD



http://www.youtube.com/watch?v=_WyDhHoDaGY&hl=en

วันจันทร์ที่ 29 มีนาคม พ.ศ. 2553

Yakisoba SANA 8 - Hokuto no Ken - Ai wo Torimodose

Yakisoba toca "Ai wo torimodose", opening de Hokuto no Ken. SANA 8 - 13/07/2008



http://www.youtube.com/watch?v=eBt2ayXJY94&hl=en

The History of New Years Resolutions

The tradition of the New Year's Resolutions goes all the way back to 153 B.C. Janus, a mythical king of early Rome was placed at the head of the calendar.

With two faces, Janus could look back on past events and forward to the future. Janus became the ancient symbol for resolutions and many Romans looked for forgiveness from their enemies and also exchanged gifts before the beginning of each year.

The New Year has not always begun on January 1, and it doesn't begin on that date everywhere today. It begins on that date only for cultures that use a 365-day solar calendar. January 1 became the beginning of the New Year in 46 B.C., when Julius Caesar developed a calendar that would more accurately reflect the seasons than previous calendars had.

The Romans named the first month of the year after Janus, the god of beginnings and the guardian of doors and entrances. He was always depicted with two faces, one on the front of his head and one on the back. Thus he could look backward and forward at the same time. At midnight on December 31, the Romans imagined Janus looking back at the old year and forward to the new.

The Romans began a tradition of exchanging gifts on New Year's Eve by giving one another branches from sacred trees for good fortune. Later, nuts or coins imprinted with the god Janus became more common New Year's gifts.

In the Middle Ages, Christians changed New Year's Day to December 25, the birth of Jesus. Then they changed it to March 25, a holiday called the Annunciation. In the sixteenth century, Pope Gregory XIII revised the Julian calendar, and the celebration of the New Year was returned to January 1.

The Julian and Gregorian calendars are solar calendars. Some cultures have lunar calendars, however. A year in a lunar calendar is less than 365 days because the months are based on the phases of the moon. The Chinese use a lunar calendar. Their new year begins at the time of the first full moon (over the Far East) after the sun enters Aquarius- sometime between January 19 and February 21.

Although the date for New Year's Day is not the same in every culture, it is always a time for celebration and for customs to ensure good luck in the coming year.

Ancient New Years

The celebration of the New Year is the oldest of all holidays. It was first observed in ancient Babylon about 4000 years ago. In the years around 2000 BC, Babylonians celebrated the beginning of a new year on what is now March 23, although they themselves had no written calendar.

Late March actually is a logical choice for the beginning of a new year. It is the time of year that spring begins and new crops are planted. January 1, on the other hand, has no astronomical nor agricultural significance. It is purely arbitrary.

The Babylonian New Year celebration lasted for eleven days. Each day had its own particular mode of celebration, but it is safe to say that modern New Year's Eve festivities pale in comparison.

The Romans continued to observe the New Year on March 25, but their calendar was continually tampered with by various emperors so that the calendar soon became out of synchronization with the sun.

In order to set the calendar right, the Roman senate, in 153 BC, declared January 1 to be the beginning of the New Year. But tampering continued until Julius Caesar, in 46 BC, established what has come to be known as the Julian Calendar. It again established January 1 as the New Year. But in order to synchronize the calendar with the sun, Caesar had to let the previous year drag on for 445 days.

Global Good Luck Traditions

With New Year's upon us, here's a look at some of the good luck rituals from around the world. They are believed to bring good fortune and prosperity in the coming year.

AUSTRIA - The suckling pig is the symbol for good luck for the new year. It's served on a table decorated with tiny edible pigs. Dessert often consists of green peppermint ice cream in the shape of a four-leaf clover.

ENGLAND - The British place their fortunes for the coming year in the hands of their first guest. They believe the first visitor of each year should be male and bearing gifts. Traditional gifts are coal for the fire, a loaf for the table and a drink for the master. For good luck, the guest should enter through the front door and leave through the back. Guests who are empty-handed or unwanted are not allowed to enter first.

WALES - At the first toll of midnight, the back door is opened and then shut to release the old year and lock out all of its bad luck. Then at the twelfth stroke of the clock, the front door is opened and the New Year is welcomed with all of its luck.

HAITI - In Haiti, New Year's Day is a sign of the year to come. Haitians wear new clothing and exchange gifts in the hope that it will bode well for the new year.

SICILY - An old Sicilian tradition says good luck will come to those who eat lasagna on New Year's Day, but woe if you dine on macaroni, for any other noodle will bring bad luck.

SPAIN - In Spain, when the clock strikes midnight, the Spanish eat 12 grapes, one with every toll, to bring good luck for the 12 months ahead.

PERU - The Peruvian New Year's custom is a spin on the Spanish tradition of eating 12 grapes at the turn of the year. But in Peru, a 13th grape must be eaten to assure good luck.

GREECE - A special New Year's bread is baked with a coin buried in the dough. The first slice is for the Christ child, the second for the father of the household and the third slice is for the house. If the third slice holds the coin, spring will come early that year.

JAPAN - The Japanese decorate their homes in tribute to lucky gods. One tradition, kadomatsu, consists of a pine branch symbolizing longevity, a bamboo stalk symbolizing prosperity, and a plum blossom showing nobility.

CHINA - For the Chinese New Year, every front door is adorned with a fresh coat of red paint, red being a symbol of good luck and happiness. Although the whole family prepares a feast for the New Year, all knives are put away for 24 hours to keep anyone from cutting themselves, which is thought to cut the family's good luck for the next year.

UNITED STATES - The kiss shared at the stroke of midnight in the United States is derived from masked balls that have been common throughout history. As tradition has it, the masks symbolize evil spirits from the old year and the kiss is the purification into the new year.

NORWAY - Norwegians make rice pudding at New Year's and hide one whole almond within. Guaranteed wealth goes to the person whose serving holds the lucky almond.

Chinese New Year

Except for a very few number of people who can keep track of when the Chinese New Year should be, the majority of the Chinese today have to rely on a typical Chinese calendar to tell it. Therefore, you cannot talk of the Chinese New Year without mentioning the Chinese calendar at first.

A Chinese calendar consists of both the Gregorian and lunar-solar systems, with the latter dividing a year into twelve month, each of which is in turn equally divided into thirty- nine and a half days. The well-coordinated dual system calendar reflects the Chinese ingenuity.

There is also a system that marks the years in a twelve-year cycle, naming each of them after an animal such as Rat, Ox, Tiger, Hare, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog and Boar. People born in a particular year are believed to share some of the personalities of that particular animal.

วันอาทิตย์ที่ 28 มีนาคม พ.ศ. 2553

Okonomiyaki in Odaiba (pt.3/3)

... 15 minutes later ... and starving ... we get to enjoy the delicious okonomiyaki. That sauce is like a mix between Tonkatsu and Teriyaki. We graciously declined the other sauce which would have been a smothering of mayonnaise. That's an order of yaki-soba on the left ordered by a party-pooper.



http://www.youtube.com/watch?v=AgSaunGPoM0&hl=en

Luke Cooking Wagamama.mpg

Luke Cooking a Yaki Soba in the Wagamama Kitchen



http://www.youtube.com/watch?v=4ljmPV-6yAk&hl=en

วันเสาร์ที่ 27 มีนาคม พ.ศ. 2553

Dremax M-RC1 Dicer : diginfo

movie..diginfo.tv diginfo News Dremax, a recognized leader in the field of food processing and automation, have developed the M-RC1 for slicing radishes, carrots and potatoes. "This machine is used in a two stage process to dice cut radish for Korean radish kimchi, or cabbage used in yakisoba (fired noodles), as well as carrots and potatoes. A variety of vegetables can be diced by first using this machine to die cut them into an extruded square shape. This is a preprocessing machine used before the dicing process. Dicing machines are widely available but the standard price of these machines are generally two to three times the price of this one. The dicing process actually comprises of two machines, the die cut is priced at ¥850000 and the slicer is ¥500000, so as a unit its resonably priced at ¥1350000 ($13500)." Constructed of stainless steel, the machine can process up to 1300 pieces per hour.



http://www.youtube.com/watch?v=6s25p6dGRhA&hl=en

Essential Japanese Food Ingredients and Seasonings

Japanese food is healthy, tasty and simple to prepare. It is low-fat, low cholesterol, less dependent on meat and emphasis more on vegetables and fish. Japanese food are famous in reducing heart-rated disease as it is mainly prepared by simmering food under low moderate heat. Undoubtedly, Japan is also well known of her people having the longest life expectancy in the world.

Lets broaden our knowledge in the main ingredients and seasonings used in Japanese food.

The common ingredients found in Japanese food:

a. Dried Shiitake
Shiitake are Japan most popular mushrooms. The dried variety has a strongest taste and aroma and found commonly in many dishes.

b. Japanese Green Horseradish

It is also known as Wasabi. Wasabi is a perennial aquatic plant. It comes in paste or powder form and it is used as condiment and seasonings.

c. Kelp Seaweed

It is also known as Konbu. Konbu is an essential ingredients for making dashi (Japanese stock). Note that not to soak Konbu before used unless stated.

d. Noodles

The common types of noodle used in Japanese food are Udon (made from white flour), Somen (made from wheat, very fine) and Soba (made from buckwheat flour).

e. Bonito Fish Flakes

It is also known as Katsuo Bushi. It is an essential ingredients of dashi.

The essential seasonings used in Japanese food

a. Soy Sauce

The most famous and widely used seasoning in Japanese cooking. It is made of fermented soya beans, wheat, salt and water.

b. Miso

It is an important seasoning in Japanese food. It is made from fermented soy bean and it is an older brother of soy sauce.

c. Rice Vinegar

It is used to neutralize fish odors, reduce saltiness and tenderize meat.

d. Sake

Japan's most traditional alcohol beverage. It is used to preserve, marinate and neutralize the odor of fish and meat.

A Look at Different International Soup Recipes

French onion is one example of an international soup which is popular all over the world but there are more. India is famed for its lentil soups, Japan's miso is unique and delicious and most of us are familiar with the healing properties of Jewish chicken noodle is another example.

Scotch broth, which is barley and mutton, and cullen skink, a smoked haddock soup, are renowned in Scotland. In Eastern Europe you will find borscht, a meat and beetroot soup, and goulash, which is a paprika and beef stew which used to be a soup.

The American South gives us chicken, meat, seafood and okra gumbo soups and in the Middle East a chickpea, lamb and lentil combination is the perfect snack for breaking the Ramadan fast. In Italy you will find minestrone and many other varieties of pasta and bean types and Greece is home to delicious lemon and egg soup. Spanish gazpacho is a wonderful example of a famous chilled version and Lebanese cucumber soup is just as refreshing.

How It has Evolved Through History

Soups vary from chilled to piping hot, as well as from water thin to thick and creamy. The word "soup" can be traced back to the word "suppare" which in Latin means to soak, and this refers to the way vegetables or meat is soaked in cooking liquid to make a soup. Soup used to known as "pottage" which means cooked in a pot, or "broth" which means brewed.

"Bouillon" is French for boil and a bouillon is a stock. The word chowder comes from the Breton word "chaudree" which means cauldron and chowders are rich, thick soups from the American northeast and New England areas. A chowder might have a creamy base, a tomato base or a clear broth base.

A bisque is a thick soup which is thought to come from the Bay of Biscay near Spain. Bisques used to feature game birds and poultry but now most are made with seafood such as crab or lobster.

Soups used to be basic combinations of meat, vegetables and water but international soups developed in their own way and today there are many types of soup recipes and lots of different flavors and ingredients you can add to soup to recreate famous international soup recipes like French onion soup and more.

Recipe for Greek Egg and Lemon Soup

This delicious soup is called Avoglemeno in Greek and the tangy lemon, chicken, rice and egg combine to make a wonderfully aromatic soup. For a tangier soup you can add more lemon. For a more filling soup, add more rice. This recipe serves four people.

What you will need:


2 diced boneless, skinless chicken breasts
1 egg
1 1/2 cups raw instant rice
1/2 cup lemon juice
4 cups chicken broth
Salt and pepper, to taste

How to make it:

Bring the broth to a boil, then add the chicken and cook for a couple of minutes. Add the rice. Beat the lemon juice and egg and slowly stir this mixture into the soup. Cook for 5 more minutes and serve hot.

วันศุกร์ที่ 26 มีนาคม พ.ศ. 2553

Watz for lunch?

My hubby making okumiyaki and yakisoba for lunch located @ futago tamagawa okumiyaki resto da Osaka style!!



http://www.youtube.com/watch?v=d2oZbwnl-Ps&hl=en

Sushi vs Yakisoba

...



http://www.youtube.com/watch?v=JoI_ysg9qQI&hl=en

RODÍZIO NA ESTRADA 0001

~Em nossas andanças e comilanças pelo Brasil, começamos a captar com uma tâmara escondida imagens de Alex Papaya Franklin. Essas imagens de pura calabreleza serão um deleite ao nosso flan-clube...



http://www.youtube.com/watch?v=GyiyCTz41ec&hl=en

Gwen Antonio bistro Yakisoba!!!!

Ang anghang!!!! Tsalap tsalap, hhhmmmmm!!!!



http://www.youtube.com/watch?v=C1MN7iSnDUY&hl=en

วันพฤหัสบดีที่ 25 มีนาคม พ.ศ. 2553

Pasta in Asia

Pasta is always associated with spaghetti and so on. In actual fact, pasta is referring to products that are made from flour. In Western countries, it is called pasta and in Asia, it is called noodles. Whether it is pasta or noodles, it is one of the most consumed foods in the whole wide world.

In Asia alone, noodles are produced in various forms in various countries and cooked in so many countless ways. Pasta or noodles or "mee" in local language, play an important role in all Asian cuisines being it Chinese cuisines, Japanese cuisines, Korean cuisines, Thai cuisines, Indonesian cuisines, Singaporean cuisines or Malaysian cuisines. It is served at all places, from five-star hotels to the street stalls all over Asia.

Below are the more popular types of noodles in Asia:

1. Vermicelli is also called glass noodlse. When it is not cooked, it is very fragile. When it is cooked, it is very soft and clear in color. It is normally served in soup with fish ball, sliced meat and spring onion. Another great way to taste it is to stir fry it with egg, prawn, bean sprout and chili.

2. Soba is a specialty noodle from Japan. A very popular type of noodle in Japanese cuisines, whether you serve it hot in a soup or cold with a dipping sauce.

3. Fresh rice noodle is a kind of noodle made from rice flour. It is best to stir fry it with eggs, clams, bean sprouts and chili. "char koay teow", a very famous dish from South East Asia is using this type of noodle. It is also good to serve in soup as well.

4. "Hokkien" noodle is a thick, yellow and rubbery-texture noodle. It is widely used in lots of street food in Asia whether served hot in soup or stir fry it.

There are many more types of noodles that are not mentioned here. There are also many ways on how to cook the noodles.

Fireworks (Hanabi) Festival in Meiji Jingu Stadium-1

Fireworks (Hanabi) Festival in Meiji Jingu Baseball Stadium in Tokyo, in August 16, 2007 (Thursday) from 19:30 to 20:30. This is one of the biggest fireworks in Tokyo. If you are living in nearby west of Tokyo area, you must see and enjoy flowers in sky! A lot of people came yesterday, a lot of women wearing Yukata (a kind of kimono for summer). Japanese candy, yakisoba, alcohol beverages and other things were sold at stands along the road in stadium. (Firework is called Hanabi in Japanese, which means fire flower)



http://www.youtube.com/watch?v=c0NvqpD75tk&hl=en

วันพุธที่ 24 มีนาคม พ.ศ. 2553

comendo yakisoba!

aff comer de palitinho é mesmo ruim pakas cofocfocofocsrssrsr. mete logo amao mulher srsrs rs



http://www.youtube.com/watch?v=OlP8oX26POM&hl=en

Japan Travel - Rotary Group Study Exchange Goes to Japan, Article Two

The international organization known as Rotary promotes yearly travel that all people between the ages of 26 and 40, male and female, and of all backgrounds - should know about - because it is a Rotary-funded six week study aboard and anyone can apply to be a part of this significant life experience. If you are this age group - you could enjoy the kind of experience that is described in my notes in this article. To find out more about the program go to the international Rotary website and search for GSE - Group Study Exchange - and contact your local Rotary Club for more information.

Our adventures continued:

April 13th -- Wednesday:

Nope, no women in this Rotary Club, or English either - and they translated my speech by cell phone -- it's all an experience. After Mrs. Tanaka served me a splendid breakfast - she said that the coffee was from Seattle, the cereal from Switzerland, the jam from Germany, the almonds from California, and the Balsamic from somewhere else - the avocado was definitely from here - Mr. Tanaka and I headed down the road about 40 minutes to a more rural town called Ukiha to visit the Ukiha Rotary Club. I laughed, even though I don't understand the language - going to a Rotary meeting is like going to church because the world over they do they same format.

This Club was about 40 members - and like the others, they open the meeting with a song - in Japan, with what we know as Glory, Glory Hallelujah, which they consider to be religious recognition. Tamaki Oi came with us for the visit - and it was fun to meet her because she will be on the incoming team when this District sends their team to us next year. The drive down and back reminded me of a drive to Gilroy from home in California - two mountain ranges on either side, one more rolling and velvet-like, and the other sharper mountains, with green fields in between. It's expensive to belong to Rotary in Japan - they tell me that their dues are $250 a month - but they don't do fundraising projects, they write checks. Mr. Tanaka asked me to speak about including women - imagine my reluctance - and he says that this is a theme of their Governor. So - I asked for questions at the end of my speech - and one guy asked me if I knew of Soroptomists - in other words, women could join that club instead.

Yahoo....we're going to a famous hot springs this evening -- I'd be happy to see every hot springs on Kyushu, and I understand that there are a lot of them. It's helping me to recover from the jet lag.

As the evening turned - it was delightfully inspired - when the girls - Teiko Tanaka, her daughter, Ai and I went out to dinner. We went to a French restaurant that served us one lovely selection and then another. The food here - and the small dishes that please the eye and the pallet with thoughtful detail -are in French cuisine as well as Japanese. We talked for a long time about the role of women in Japanese society and the changes that are occurring. Women here see the same dilemmas, and these are worldly women who have a cross cultural point of view. The conversation continues in a long soak in the hot springs - a charming spot that is in the mountains and overlooks the valley. We first wash, as is the custom, and then go outside to the shallow pool with big boulders surrounding it that forms the basin for the mineral water. It's good to bathe in the intimacy. It's 1PM by the time that we fall in bed. The other team members have had a good day too.

April 14th -- Thursday:

A really full day is in store today - a sightseeing day. We gather at about 10AM at Izumi's house - and the team is glad to see each other after going separate ways yesterday. We pile into Hiroshi (Mr. Tanaka's) Toyota mini-van and off we go. The first stop is in Tanoshimaru at the Wakatakeya Sake Brewery. We sit Japanese style around a big brown wooden table with a Japanese flower arrangement in the middle - a large bowl with camellia branches standing and pink blossoms. What they serve us is all delicious and made from some of the sake production - like the soup was made from the separation of the rice and the sake, and the dessert was a plum that was also from making sake. The sweet little cups are filled with clear sake - and later unfiltered sake - which we all agree is the best, and we all took home bottles for later from the shop.

We drove for forty-five minutes or so - and were headed to Akizuki and the castle ruins there. Marvelous - it was a picture perfect town, and we walked the length of the market street that was lined with blossoming cherry trees. There were vendors and charming shops all along the way, and the stone walls and bridges of the old castle. We lingered for quite a while and took in the peaceful nature of the village, walked up the long stairs through the old castle gate, took lots of pictures because it was so pretty, laughed and enjoyed being together. The cherry blossoms were floating down in the wind like it was snowing, and the green hills were vibrant. We stopped at the ice cream vendor because he thought that Antonio was Tiger Woods - and all laughed. We commented that we liked the way that life feels in Japan.

Down from this street, we ducked into Takagi Kyusuke Shoten for Kuzu-kiri. In case you are wondering what that is - it's a noodle made from a tree root that is a starch, and you dip it in a molasses type broth to eat with your chopsticks. It was a famous little store, and we enjoyed tea with the Kuzu-kiri - and as Izumi said, this is the real Japan. We're blessed because we're starting to understand that we are seeing things that are only possible because this is the home of our hosts that know where all the good stuff is - and show us the inner parts of their culture and land. As we head down the road again leaving Akizuki, we stop to take in a bridge that is a thousand years old and water tumbling over the rocks below it - with abundant greenery touching the edges.

Again a little less than an hour in the car - and we arrive in Dazaifu, at the very famous Dazaifu Shinto Shrine. We learn that Shinto is not a religion, but a way of asking for more intelligence for the mind. We're treated to an unusual experience - we walk up the side steps onto the floor of the shrine, with all of the decoration before us - and Izumi has arranged for a special ceremony for us with the priest. It's a blessing, and since it is in Japanese, we don't understand what they are saying - but they bless some palms and invite us to place them on the alter. We stopped at the front of the shrine to see the "flying plum tree" (because legend says that it flew there from another island), and a thousand year old tree with a huge base. And then walked across a famous bridge back into the village.

Now we were going to dinner - I thought that the Japanese didn't eat that much until today. We drove again for about an hour to Ogori - to Ogori Tsuzumi. This was a special occasion arranged by our hosts. It wasn't a restaurant that is advertised - it is the hobby of a man who was the president of a well-known company for ten years who retired, and now cooks for special groups. We were warmly greeted - and came into a room of Japanese style tables. We were first going to learn how to make soba noodles - and with a big bowl in front of him, we were invited to join the chef to start with the buckwheat flour, add water, mix to cornmeal consistency, knead - and then roll with sticks until very thin, cut with a sharp knife - to make the noodle. The chef was very precise about the thickness and getting the dough into a square. Harry, Monica, Julia, Antonio and I all took turns in the preparation. Harry learned to feel the dough to see if it was all the same thickness.

Then, dinner - a start with the sake poured in a bucket for dipping with the ladle, and many plates to follow - highlight by the soba noodles. The plates were particularly pretty and the sake cups were bright colors - and we filled each other's cups. By now we've been sitting on the floor Japanese style for about fours hours today - and our American butts and hips are moaning - while we notice how comfortably our Japanese hosts sit. We laugh a lot at dinner because Hiroshi does amazing magic tricks that leave us all spellbound. How did he do that? The dollar bills floated from one person's hand to another - and the chopstick moved on the table and he didn't even touch it - and after holding Julia's watch in his hand, with firm concentration, the time has moved forward by an hour - and the spoon bends when none of us can budge it.

In this group we don't need to understand all of the conversation because there is just good humor and fellowship. The chef is delighted that we are pleased by his creations and everyone bows many, many, many times on the way out the door. It's been a day that no tourist would have encountered - and it is only thanks to the gift of the network of Rotary - and each of my team members individually makes that comment to me - that we have experienced this incredible day.

This article is a series -- so read on -- and many days follow in our splendid adventure!

Okonomiyaki Osaka style

Okonomiyaki in the south of Osaka and Yakisoba.



http://www.youtube.com/watch?v=ZZ7bu8uwj14&hl=en

Como Comer Pimenta!

08/02/09



http://www.youtube.com/watch?v=ANEbtW7-9BI&hl=en

Essential Japanese Food Ingredients and Seasonings

Japanese food is healthy, tasty and simple to prepare. It is low-fat, low cholesterol, less dependent on meat and emphasis more on vegetables and fish. Japanese food are famous in reducing heart-rated disease as it is mainly prepared by simmering food under low moderate heat. Undoubtedly, Japan is also well known of her people having the longest life expectancy in the world.

Lets broaden our knowledge in the main ingredients and seasonings used in Japanese food.

The common ingredients found in Japanese food:

a. Dried Shiitake
Shiitake are Japan most popular mushrooms. The dried variety has a strongest taste and aroma and found commonly in many dishes.

b. Japanese Green Horseradish

It is also known as Wasabi. Wasabi is a perennial aquatic plant. It comes in paste or powder form and it is used as condiment and seasonings.

c. Kelp Seaweed

It is also known as Konbu. Konbu is an essential ingredients for making dashi (Japanese stock). Note that not to soak Konbu before used unless stated.

d. Noodles

The common types of noodle used in Japanese food are Udon (made from white flour), Somen (made from wheat, very fine) and Soba (made from buckwheat flour).

e. Bonito Fish Flakes

It is also known as Katsuo Bushi. It is an essential ingredients of dashi.

The essential seasonings used in Japanese food

a. Soy Sauce

The most famous and widely used seasoning in Japanese cooking. It is made of fermented soya beans, wheat, salt and water.

b. Miso

It is an important seasoning in Japanese food. It is made from fermented soy bean and it is an older brother of soy sauce.

c. Rice Vinegar

It is used to neutralize fish odors, reduce saltiness and tenderize meat.

d. Sake

Japan's most traditional alcohol beverage. It is used to preserve, marinate and neutralize the odor of fish and meat.

Mau em Hokkaido - 3/7

Nois na praia perto da casa do nosso amigo Nakatsuka, fazendo yakisoba na churrasqueira.



http://www.youtube.com/watch?v=nwv3CmyCljk&hl=en

วันอังคารที่ 23 มีนาคม พ.ศ. 2553

Essential Japanese Food Ingredients and Seasonings

Japanese food is healthy, tasty and simple to prepare. It is low-fat, low cholesterol, less dependent on meat and emphasis more on vegetables and fish. Japanese food are famous in reducing heart-rated disease as it is mainly prepared by simmering food under low moderate heat. Undoubtedly, Japan is also well known of her people having the longest life expectancy in the world.

Lets broaden our knowledge in the main ingredients and seasonings used in Japanese food.

The common ingredients found in Japanese food:

a. Dried Shiitake
Shiitake are Japan most popular mushrooms. The dried variety has a strongest taste and aroma and found commonly in many dishes.

b. Japanese Green Horseradish

It is also known as Wasabi. Wasabi is a perennial aquatic plant. It comes in paste or powder form and it is used as condiment and seasonings.

c. Kelp Seaweed

It is also known as Konbu. Konbu is an essential ingredients for making dashi (Japanese stock). Note that not to soak Konbu before used unless stated.

d. Noodles

The common types of noodle used in Japanese food are Udon (made from white flour), Somen (made from wheat, very fine) and Soba (made from buckwheat flour).

e. Bonito Fish Flakes

It is also known as Katsuo Bushi. It is an essential ingredients of dashi.

The essential seasonings used in Japanese food

a. Soy Sauce

The most famous and widely used seasoning in Japanese cooking. It is made of fermented soya beans, wheat, salt and water.

b. Miso

It is an important seasoning in Japanese food. It is made from fermented soy bean and it is an older brother of soy sauce.

c. Rice Vinegar

It is used to neutralize fish odors, reduce saltiness and tenderize meat.

d. Sake

Japan's most traditional alcohol beverage. It is used to preserve, marinate and neutralize the odor of fish and meat.

中村拓哉バンド --焼きそば(LIVE)

ナカタクバンドの迷曲?名曲焼きそばです!



http://www.youtube.com/watch?v=Fd0oQhpcqhI&hl=en

Deflation and its impact on the economy

I was reading Channelnewsasia (my preferred source of Singapore news ever since Straits Times go subscription-based) when I saw this article: Japan PM says deflation continues but policy in BoJ's hands. Now, what exactly is deflation? Deflation is a situation that occurs whenever the value of the money you have with you gets higher as time goes by. In other words, the $3 you have right now can buy a bowl of noodles, but can buy 2 bowls in, say, a year. It's the opposite of a Situation occurs in any normal economy - inflation (if you need $ 3 for a plate of noodles buy, but $ 4 a year later).

So what's so terrible about deflation? I mean, it is wonderful that you can buy things with the same amount of money? Unfortunately, most economies are now forced to buy from consumer spending - people to run the economy grow. If people did not buy, then the company, but do not get gains. If you do not get profits, they can not pay their employees andso the vicious cycle continues.

In a deflatory environment, people are not willing to spend - if they spend now, they'll find themselves looking silly as the value of what they own (not the cash they own) becomes lower. This is especially true for high-value items like cars and property. And even more for investment products like stocks.

A deflatory environment also tends to occur in high savings societies like Japan (and in a way, Singapore right now - our inflation rate is so low compared to other economies that we can be counted as deflatory when standing side by side! But of course, that is not really true...).

It is interesting that the economies of today work on how much the printed money is being cycled (exchanged). Money that sits in the bank causes frown lines on the government policy-makers. Normally the only solution is to print more notes (yeah, fiat money), or lower interest rates so people would borrow more. Now you know why the whole world watch the Federal Reserve's Interest Rates! With the USD being the most circulated currency in the world, any decision to change interest rates affects the whole world!

วันจันทร์ที่ 22 มีนาคม พ.ศ. 2553

Yakisoba na China

Ola Galerinha =D Como sempre postando nossos videos de role pelo mundo :O Desta vez fomos parar na CHINA -.- um lugar Turistico muito conhecido uma feira central Comemos até Yakisoba uhhh táva otimoo e tinha até um vereador do Brasil lá olocoo neee mas bll fica com o Video ai xau



http://www.youtube.com/watch?v=QWqXRZDRS0Q&hl=en

วันพฤหัสบดีที่ 18 มีนาคม พ.ศ. 2553

Japanese Cooking: Yaki Udon and Mochi Pt 1

My first real edited video I compiled for our Japanese class. My group based our video around making microwave mochi and yaki udon. Oishii desu ne! The second half: www.youtube.com



http://www.youtube.com/watch?v=P7THJrfkN4s&hl=en

วันพุธที่ 17 มีนาคม พ.ศ. 2553

tentativa de delicia

Tentando fazer um yakisoba de uma outra forma rsrsrsrs



http://www.youtube.com/watch?v=tlsk63Kq3Ek&hl=en

วันอังคารที่ 16 มีนาคม พ.ศ. 2553

วันจันทร์ที่ 15 มีนาคม พ.ศ. 2553

MOV03116.MPG

Yakisoba as 3 da manhã, hilário



http://www.youtube.com/watch?v=4f6zklk3cjY&hl=en

วันอาทิตย์ที่ 14 มีนาคม พ.ศ. 2553

วันเสาร์ที่ 13 มีนาคม พ.ศ. 2553

Tomorrow will be Special; Yesterday was not - Mountain of Faith

This is the extra stage theme. I thought of writing the most cheerful piece for this game. Not especially tasty yakisoba, okonomiyaki, takoyaki, and heavily seasoned gesoyaki. And unusually expensive. Served as a junk food snack platter, with cans of beer, all the while gazing at the grounds. I love that kind of festival day at the shrine. That's one of the way to enjoy beer. ~ZUN~



http://www.youtube.com/watch?v=1UA5Lj1wuyA&hl=en

วันศุกร์ที่ 12 มีนาคม พ.ศ. 2553

Buying Guide for a Mikimoto Pearl Necklace

The highest quality cultured pearl necklaces are those produced and created by Mikimoto. These pearls are known for their unparalleled beauty and brilliance. It is said that once you wear Mikimoto pearls, any other kind of pearl will seem second-rate. Mikimoto pearls are so refined in quality that its fans include the royal families of Britain and Japan, Marilyn Monroe and Monaco's Princess Grace.

Here are some information on what Mikimoto cultured pearls are, where they came from and how to buy them.

How pearls are formed

A pearl is the result of an oyster or mollusks' reaction to an irritant that invades its shell. To try to protect itself, the mollusk secretes a crystalline substance called nacre which builds up in layers upon layers, surrounding the irritant. When this happens, a pearl is born.

Pearls have been cultured for centuries not just in Japan, but in other countries as well. Much of the products result to semispherical pearls, also called mabe pearls from the oyster that grew them, and not in the more coveted spherical pearls. It was Kokichi Mikimoto who developed a special technique to induce oysters to create a round pearl.

The man behind the name

Cultured pearls as we know them, owe a lot to Kokichi Mikimoto, the man who perfected the pearl culturing method that is still used today. Contrary to popular belief, he did not invent the industry although he did play a very significant role in advancing the techniques which contributed to the improvement in cultured pearl quality.

Mikimoto, the son of a noodle restaurant owner, was born in 1885 in Toba City, Japan. He was first introduced to pearls when he started raising oysters. Around this time, Japan was already trading pearls with other countries and pearl oysters were in danger of becoming over-harvested. Mikimoto decided to concentrate on experiments in seeding oysters and producing pearls.

The first endeavors were failures. Mikimoto and his colleagues repeatedly encountered disappointing results, due in part to uncontrollable factors like water temperature and red tide. But this did nothing to dissuade Mikimoto from his dream.

His efforts paid off eventually. On July 11, 1893, with his wife Ume, he discovered a beautiful pearl in one of his oysters. He never looked back since. By the time he died in 1954, the highly honored Mikimoto had successfully advocated and promoted cultured pearls and opened markets all over the world. Today, his name is synonymous to the highest quality cultured pearls.

Buying your Mikimoto pearl necklace

Pearl necklaces come in several lengths. From the shortest to the longest, they are: collar (10"-13"), choker (14"-16"), princess (18"-20"), matinee (20"-24"), opera (28"-34") and rope (37" and longer). The length of the pearl necklace will depend on the woman's age, body composition and neck size, although an 18 to 24-inch pearl necklace is a good length for anyone. Generally speaking, the longer the necklace, the more it 'elongates' the neck.

The mark of "M"

Every jewelry created by Mikimoto including pearl necklaces, has an "M" stamped on its setting. This is a guarantee of quality. However, in some cases, the mark of "M" will only guarantee that the setting is genuine and not the pearls, which can be replaced and restrung.

A caveat: there is a black market for Mikimoto clasps, where original Mikimoto clasps are used for cheaper or imitation-quality pearls. Beware also of 'closeout' Mikimoto sales, even if they come in 'new' 18k gold.

The best way to distinguish a true high-quality Mikimoto pearl from other pearls is to look for a unique road map or line pattern on the surface of the pearls under a 10x magnifying lens. Experienced jewelers can recognize this. On your own, you will want to find genuine Mikimoto pearls to compare with your intended purchase. Once you see the difference, true Mikimoto pearls are easily recognizable.

You might also encounter pearl necklaces that are labeled 'Mikimoto quality'. This is misleading. These are not pearls produced under the patented Mikimoto process. True Mikimoto pearl necklaces are those produced under stringent conditions in Ise in Honshu, Japan.

Akoya vs. Mikimoto

Another fine quality pearl is akoya pearls, although this is a general term used to refer to saltwater pearls. These are not Mikimoto pearls and they don't cost the same.

Grading method

Mikimoto pearls are rated using four grades, with AAA being the highest. There are 4 sub-grades starting with AAA1. Highest-grade pearls are those with the best luster and reflective quality, almost mirror-like, while lower-grade pearls are those with reasonably clear reflection.

When buying your Mikimoto pearl necklace, be sure to ask for grading certificates. This is not only good for insurance, but it is also a guarantee that what you are paying for is a true Mikimoto pearl necklace.

วันพฤหัสบดีที่ 11 มีนาคม พ.ศ. 2553

Best Way To Learn Japanese - A Tale Of Two Cities - Part I

Living in Japan is the best way to learn Japanese because you have the bonuses of having first hand experience of Japanese culture, the country and its people. But before you leave, you need to get your brain ready to take on Japanese and Japan. To lessen culture shock and fortify your acquisition of Japanese, it would be wise to learn to speak Japanese online simply because it is convenient and affordable. Plus the faster you can master the hiragana and katakana (two standard syllabaries that are used in the Japanese writing system), the faster you'll be able to grasp the reading and writing in the textbooks and hence jump start your learning.

Choosing a city depends on whether you're a city or a country person, or a bit of both. For those of you who enjoy the city and country life, Okazaki is the perfect city for you to learn Japanese fluently and experience Japan.

Okazaki is located in the eastern part of the Aichi Prefecture (district) in central Japan. It is about a 2-hour ride on the Shinkansen (bullet train) between both Tokyo and Osaka, and Kyoto and Mount Fuji. The main part of the city is bicycle friendly, and to the east are the many hills and the forests that cover them. Okazaki has milder overall temperatures compared to most of Japan, the spring and autumn months are the best times to visit. Also, Okazaki is not as populous as most other cities. The city has many outdoor recreation facilities and parks for the outdoor enthusiast. For those of you who are in need of more contemporary and urban stimulation, the city of Nagoya is only a 30-minute train ride away to the usual big city hustle, bustle, and exciting nightlife.

Okazaki is a prefect symbosis of the old and modern world, of the city and country. This enables you to experience traditional as well as contemporary Japan. Furthermore, despite its recent economic growth, Okazaki has being able to preserve its historical traditions and character. This is evident in the many famous shrines and temples such as the Takisan and Daijuji temples, and the renowned Okazaki Castle. The Okazaki castle was the birthplace of the famous Japanese military leader Tokugawa Iyeyasu. He was portrayed in James Clavell's novel Shogun based on historical figures and events of Japan in the 1600s. However, Okazaki is most famous for their fireworks. The city proudly showcases these fireworks with amazing firework displays during the three-day Summer Festival in August, which is attended by people nationwide.

Because Okazaki is smaller, it is cheaper to live in and accommodations that are close to the school/college are easier to find. In addition, Okazaki language colleges include free cultural workshops such as making arts with Washi (origami paper) and weekend excursions, such as trips to Kyoto, to visit and explore the old Imperial city. Or you could opt to plan your own excursions.

All work and no play make you a burned out student. So you should take advantage of using your free time to interact with the locals by:

· Checking out the Okazaki bars and restaurants that specialize in tempura or in fugu (blowfish)or udon and kishimen noodle dishes or the world famous Okazaki Hatcho miso soup that is known for its medicinal and health benefits.

· Checking out the Okazaki nightlife that offers many Karaoke bars and local Japanese lounges called izakaya where you can eat and drink.

Remember the best way to learn Japanese is in Japan. However, before you go you need to educate yourself with regards to its history, culture and etiquette, and at least learn basic Japanese. If you want the best of both worlds, then Okazaki is the ideal city to study Japanese. Okazaki offers you a chance to experience a truly Japanese experience without the often daunting "bigness" and fast-paced pulse of a "mega" city like Tokyo.

วันพุธที่ 10 มีนาคม พ.ศ. 2553

Japanese Barbecue

Making yakisoba in Atami, Shizuoka Prefecture, Japan



http://www.youtube.com/watch?v=V1XEw4wr4fI&hl=en

วันอังคารที่ 9 มีนาคม พ.ศ. 2553

วันอาทิตย์ที่ 7 มีนาคม พ.ศ. 2553

Léo, o bêbado.

Aniversário da Tefie, aquele clima de yakisoba... De repente, o Léo me solta uma dessas! NOTA: Para os leigos... Tia Rose é a minha mãe! ;D



http://www.youtube.com/watch?v=qJp7NoyGtT0&hl=en

วันเสาร์ที่ 6 มีนาคม พ.ศ. 2553

Berryz Kobo baker Yakisoba! [2/2]

I'm not the original uploader. Credits go to: keichanberryz Original: www.youtube.com I'm only backing up this awesome video!



http://www.youtube.com/watch?v=cISs1vM0ndo&hl=en

วันศุกร์ที่ 5 มีนาคม พ.ศ. 2553

Namikaze Satellite - Full

Show da Banda Yakisoba no SANA 6 - Música Completa. Vocal: Lee Guitarra solo: Luis Back-Vocals e Guitarra base: Caio Bateria: FW Teclados: det Baixo: Welves



http://www.youtube.com/watch?v=R9NEnoPNfTQ&hl=en

วันพฤหัสบดีที่ 4 มีนาคม พ.ศ. 2553

SANA 8 Yakisoba - Pokemon

Apresentaçõa da banda Yakisoba no 3º dia do SANA 8.



http://www.youtube.com/watch?v=ExyfO6jlfxY&hl=en

วันพุธที่ 3 มีนาคม พ.ศ. 2553

Deflation And Its Effects On The Economy

I was reading Channelnewsasia (my preferred source of Singapore news ever since Straits Times go subscription-based) when I saw this article: Japan PM says deflation continues but policy in BoJ's hands. Now, what exactly is deflation? Deflation is a situation that occurs whenever the value of the money you have with you gets higher as time goes by. In other words, the $3 you have right now can buy a bowl of noodles, but can buy 2 bowls in, say, a year. It's the opposite of a situation that occurs in any normal economy - inflation (where you need $3 to buy a bowl of noodle now, but $4 a year later).

So what's so terrible about deflation? I mean, isn't it wonderful that you can buy more things with the same amount of money? Unfortunately, most economies today are run by consumer spending - people must buy to make the economy grow. If people don't buy, then the businesses don't get profits. If they don't get profits, they cannot pay their employees, and so the vicious cycle continues.

In a deflatory environment, people are not willing to spend - if they spend now, they'll find themselves looking silly as the value of what they own (not the cash they own) becomes lower. This is especially true for high-value items like cars and property. And even more for investment products like stocks.

A deflatory environment also tends to occur in high savings societies like Japan (and in a way, Singapore right now - our inflation rate is so low compared to other economies that we can be counted as deflatory when standing side by side! But of course, that is not really true...).

It is interesting that the economies of today work on how much the printed money is being cycled (exchanged). Money that sits in the bank causes frown lines on the government policy-makers. Normally the only solution is to print more notes (yeah, fiat money), or lower interest rates so people would borrow more. Now you know why the whole world watch the Federal Reserve's Interest Rates! With the USD being the most circulated currency in the world, any decision to change interest rates affects the whole world!

caitlyn bistro yakisoba 2

YAKISOBA!



http://www.youtube.com/watch?v=VsyaX8svk2I&hl=en

วันอังคารที่ 2 มีนาคม พ.ศ. 2553

วันจันทร์ที่ 1 มีนาคม พ.ศ. 2553

International Protocol and the BRIC Countries - How Important Are They to America's Business Future?

If you're in business and not aware of BRIC, you might think its material for building a structure - it's not. It is, however, a possible building block for American companies looking to the future.

"Dreaming with BRICs: The Path to 2050" is an economic study released in 2003 by financial giant Goldman Sachs. The report focused on four developing countries: Brazil, Russia, India and China. It predicted that these four BRIC nations' economies could grow to be bigger than the entire Group of six (G6) leading industrialized countries, which includes the United States, Japan, the United Kingdom, Germany, France and Italy.

The report went on to suggest that the BRIC countries would become not only the primary source of manufacturing and the major suppliers of commodities, but also significant consumers.

Anyone in business can see the considerable importance of this last statement and its impact on the potential growth for American companies that are thinking "global".

A company which has the ability to understand and appreciate another's culture and customs will have the most success in today's international arena. The training of employees, from senior management down to the person who answers the phone, must include an understanding of culture and customs to maintain the highest levels of customer service for its international clients.

An American businessman in Brazil, thinking he was showing his approval, gave the "OK" hand gesture to a client. Later he was told that hand gesture is considered terribly rude in Brazil! It's also considered rude or insulting in Russia and Germany, but has a whole different meaning in France and Japan.

Never underestimate the importance of protocol in dealing with another country. "Know before you go" and act in accordance with their culture, customs and religious observance.

Listed below are some things to consider before doing business with a BRIC country or with any international client.

Cultural Awareness
Is the country a monochronic or polychronic culture?
These are basic cultural preferences in how life is approached, how time is perceived and how business is done. All BRIC countries would be considered polychronic, meaning they take the time to build relationships before they do business. For Americans, who are monochronic - straight down to business, this is especially important to know in contract negotiations. A deal could be lost just because the international client was put off by the approach.

Handshakes
Customs differ around the world. In Brazil, it's a warm handshake (but not a "wet noodle"); the Russian's prefer a firm handshake along with direct eye contact. In India, the traditional greeting is the Namaste: palms of the hands pressed together in a praying position and held about chest high, accompanied with a slight bow forward. China uses a nod or slight bow; they do not smile when being introduced, or the American handshake is acceptable.

If you're unsure of what to do, it's generally acceptable world-wide to use a toned-down American handshake.

Business Customs and Terminology
Appointment times, date annotation, and units of measurements can vary widely. A meeting in the U.S. may take place at 1:00 PM, while in other countries it would be 13:00 hours. The U.S. writes 8/12/08 or August 12, 2008, as opposed to 12.8.08 or 12 August, 2008. Measurements in the U.S. are in gallons and inches, while many other countries use liters and centimeters. These may seem like small idiosyncrasies, but they could cause misunderstanding and confusion within a developing business relationship.

Some other things to be aware of are body language, introductions, gift giving and the importance of rank and status.

Research is the key to successfully acquiring and maintaining international business relationships. Fortunately, there are many books and government websites available for different countries for those who wish to do it themselves. But today, businesses are starting to rely on highly-trained etiquette consultants on international protocol to educate them on the many and sometimes subtle cultural differences.

Learning about another culture is not only a key business strategy; it is the single most important skill in building a long term international business relationship. Mistakes made at the start can delay and or even cost a company business. So learn before you go, act well and you will do well.