A Winning Formula
When Tan Passakornnatee recently stepped down as CEO of Oishi, the company he founded in 1999 and sold in 2004 to Beer Chang tycoon, Charoen Sirivadhanabhakdi, many observers thought it signaled an end to his interest in the food and beverage business.
How to Make Tonjiru (Japanese Pork & Vegetable Miso Soup)
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In The Miso Soup $10.29 It’s just before New Year, and Frank, an overweight American tourist, has hired Kenji to take him on a guided tour of Tokyo’s nightlife. But Frank’s behaviour is so odd that Kenji begins to entertain a horrible suspicion: his client may in fact have murderous desires. Although Kenji is far from innocent himself, he unwillingly descends with Frank into an inferno of evil, from which only his sixteen-year-old girlfriend, Jun, can possibly save him. A rollercoaster ride from the cult master of the psycho-thriller |
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A Dictionary of Japanese Food (Paperback) $29.23 At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us–with akebia for akebi, sea cucumber for namako, plum for ume. Hosking`s dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism. With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food. |
