Description : Presents recipes for making traditional Japanese foods, and includes folk traditions and the author's memories of growing up in Japan
Description : The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Description : Discusses the philosophy behind aikido, demonstrates beginning lessons, and shows how to apply its principles to one's life
Description : In Aikido Sketch Diary: Dojo 365 Days, Gaku Homma introduces his readers to the annual round of events at the Nippon Kan dojo, where the new member has the opportunity to practice in daily activities the spirit of Aikido "beyond the mat." The section on uchideshi training describes goals and difficulties that lie along the path of any discipline. This book illustrates the basic Aikido belief that students learn and progress only by doing things for themselves.
Description : Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as "Local Food" by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt "to decipher Hawaii's culinary Babel," Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiian buffs.
Description : In the first half of the book Gaku Homma gives a very detailed and convincing account of how he came to the martial arts (and aikido in particular), and how this has shaped his practice as a teacher. He gives many examples of conversations he's had with parents who want to enroll their kids in his classes, which serve to illustrate many of the wrong reasons parents want children to participate in martial arts. In the second half, he gives examples of many of the exercises children in his aikido classes perform, accompanied by black-and-white line drawings.