There's only one item on the menu: pork broth (ton-jiru) dinner set.
But the owner/chef will gladly make anything provided that he has the ingredients in stock (sort of like Iron Chef but in much smaller scale).
The curry is actually called "yesterday's curry." In Japan or at least
in this book, they believe that curry tastes even better if it sits
overnight and reheated.
I really felt that manga like Oishinbo became too technical and
characters don't enjoy eating at all. Rather it's more of a
transcription of what the writer interviewed so I really enjoy this
manga as they are not talking about foods or ingredients that most folks cannot relate to. The author also does a good job of using food as a background for human-interest stories.
The Western Addition Branch of SFPB stocks the first seven volumes if
anyone is interested.
There's only one item on the menu: pork broth (ton-jiru) dinner set.
But the owner/chef will gladly make anything provided that he has the ingredients in stock (sort of like Iron Chef but in much smaller scale).
The curry is actually called "yesterday's curry." In Japan or at least
in this book, they believe that curry tastes even better if it sits
overnight and reheated.
I really felt that manga like Oishinbo became too technical and
characters don't enjoy eating at all. Rather it's more of a
transcription of what the writer interviewed so I really enjoy this
manga as they are not talking about foods or ingredients that most folks cannot relate to. The author also does a good job of using food as a background for human-interest stories.
The Western Addition Branch of SFPB stocks the first seven volumes if
anyone is interested.
"Bobbie Sellers" wrote in message news:nrssai$6em$1@dont-email.me...
On 09/20/2016 07:26 PM, Kenneth M. Lin wrote:
There's only one item on the menu: pork broth (ton-jiru) dinner set.
But the owner/chef will gladly make anything provided that he has the
ingredients in stock (sort of like Iron Chef but in much smaller scale).
The curry is actually called "yesterday's curry." In Japan or at least
in this book, they believe that curry tastes even better if it sits
overnight and reheated.
Back in the day when I could eat wheat it was axiomatic that
the lasagna of yesterday was better than the lasagna of the same day.
Lots of dishes are like that, But it is also comfort food that you
might well have at home after preparing a batch but having leftovers.
Chile with or without beans is another of the better the next day.
Anything with melted cheese appear to taste better the next morning
after it's cooled down and congealed, pizza is the best example.
I really felt that manga like Oishinbo became too technical and
characters don't enjoy eating at all. Rather it's more of a
transcription of what the writer interviewed so I really enjoy this
manga as they are not talking about foods or ingredients that most folks
cannot relate to. The author also does a good job of using food as a
background for human-interest stories.
The Western Addition Branch of SFPB stocks the first seven volumes if
anyone is interested.
I imagine those are not translated to English?
bliss
Unfortunately they were in the original Japanese. I found volume 9
yesterday but 8 must have been checked out. I wonder if those manga are donated or they were purchased from Kinokuniya few blocks down.
Eiji Yoshikawa's famous novel Musashi (originally serialized in
Asahi Shinbun prior to World War II) is more or less based on
historical events with added fictitious characters.
Yoshikawa's book was termed the "Gone with the Wind of Japan"
by translator, Japan expert and former ambassador
Edwin O. Reischauer in the foreword to the book.
"Miyamoto Musashi" His Life and Writings by Kenji Tokitsu, a
martial artist himself who relates all the accounts known of
Musashi's life and works, the extant versions of his various
martial arts rules and how the tradition, the school, the ryu, was transmitted. He talks about the difference between the martial
arts in Musashi's time when duels to the death both in the dojo and
on the battlefield were common to the present day when the arts are
done indoors on tatami or hardwood. This includes a new
translation of the Gorin No Sho, the Book Of 5 Rings.
Reproductions of art works by Musashi are included and a portrait
or two of the master.
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