University of Hawai’i Press

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu

Almost a millennium before the perfection of chado (the Way of Tea) by Sen Rikyu (1522-1591), the Chinese scholar-official Lu Yu (d. 785) wrote exhaustively about tea and its virtues. Grand Tea Master Sen Soshitsu begins his examination of tea’s origins and development from the eighth century through the Heian and medieval eras. This volume illustrates that modes …

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Brewed in Japan: The Evolution of the Japanese Beer Industry

This book is the very first in English to explore beer’s steady rise to become Japan’s “beverage of the masses.” Based on his extensive translations of Japanese-language source material, author Jeffrey W. Alexander reveals how Japanese brewers adopted and domes- ticated beer in just a few generations, despite its entirely foreign origins.Brewed in Japan explores the start of …

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The Food of Paradise: Exploring Hawaii’s Culinary Heritage (A Kolowalu Book)

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 …

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