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Creating Hands-on Kits |
| The PIER Resource Library at Yale holds two kits for learning about Japanese
Geography, Culture & Cuisine, a utensils kit and a food kit. These can be borrowed at
no charge in person or shipped for a shipping and handling fee. A list of the items included in each kit is provided here so that it is possible for you to create your own kits. Most of the items are available from your local Asian food store or can be purchased on line from one of the suppliers listed in this unit. |
| A-1. rice bowls A-2. soup bowls (with lids) A-3. oshibori holder and oshibori. Oshibori are used to wipe the hands at a Japanese restaurant. A-4. chawanmushi (custard bowls) Chawanmushi is a main dish, not a desert. A-5. pickle plates A-6. noodle bowls A-7. cooking chopsticks (three sets in three lengths) A-8. hirazara (plates) A-9. sushimaki sudare (sushi mat, for making sushi) A-10. rectangular plates A-11. hashioki (chopstick rests) A-12. o-hashi (chopsticks) A-13. teapot and six cups A-14. rice cooker and rice paddle A-15. oban (tray) for place settings |
| B-1. instant dashi (stock), katsuo flakes B-2. kanpyo (dried gourd strips) B-3. konnyaku (perishable) B-4. mirin B-5. miso B-6. enokidake (mushrooms) B-7. shiitake (dried mushrooms) B-8. soba (noodles) (and chasoba) B-9. udon (noodles) B-10. kishimen (noodles) B-11. somen (noodles) B-12. rice B-13.sake (not in kit) B-14. konbu (seaweed) B-15. nori (seaweed) B-16. wakame (seaweed) B-17. shoga (ginger root) B-18. soy sauce B-19. instant tofu B-20. tsukemono (pickles): umeboshi and ginger pickles B-21. wasabi (hot horseradish sauce) B-22. tea B-23. shichimiv |