Search results
Results from the WOW.Com Content Network
Toshiro Konishi (July 11, 1953 – April 16, 2016) was a Japanese Peruvian chef, musician, and television personality. Konishi, a pioneer of Japanese cuisine in Peru, opened one of the first Japanese restaurants in Lima in 1977. [1] He was one of Peru's most famous chefs, and became a recognized television personality in the country.
Taka and Toshi (タカアンドトシ, Taka ando Toshi) is a Japanese manzai (stand-up) comedy duo from Sapporo consisting of Takahiro Suzuki (鈴木 崇大, 4/3/1976-) a.k.a. "Taka" as boke and Toshikazu Miura (三浦 敏和, 7/17/1976-) a.k.a. "Toshi" as tsukkomi. They are under contract to the entertainment agency, Yoshimoto Kogyo.
In Japan, soba noodles can be found at fast food venues like standing-up-eating (立ち食いそば, tachigui-soba) to expensive specialty restaurants. [2] Dried soba noodles are sold in stores, along with men-tsuyu , or instant noodle broth, to make home preparation easy.
Toshi (musician) (Toshimitsu Deyama, born 1965), a Japanese singer and musician Toshi (comedian) (Toshikazu Miura, born 1976), member of the comedian group Taka and Toshi Toshi Automatic (Company), refers to an Indian Automation Company named Toshi Automatic Systems Private Limited
Toshimitsu Deyama (Japanese: 出山 利三, Hepburn: Deyama Toshimitsu, born October 10, 1965), known exclusively by his stage name Toshi, [Note 1] is a Japanese singer and songwriter who is the lead vocalist and a co-founder of the rock band X Japan, who rose to prominence in the late 1980s and early 1990s and is credited as founders of the visual kei movement.
Conveyor belt sushi (Japanese: 回転寿司, Hepburn: kaiten-zushi), also called rotation sushi, is a type of sushi restaurant common in Japan. In Australasia , it is also known as a sushi train . Plates serving the sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table, counter and seat. [ 1 ]
Toshi also works with Chanel, Erdem and Zimmermann. Already available in London and New York, the LVMH support will go to launching in new markets, including Los Angles, by the end of the year.
She began her writing career when she joined the Japanese monthly women's magazine Shufu no Tomo in 1955. She later worked for the publishing department of her alma mater and served ten years as editor-in-chief of the magazine Eiyō to Ryori (栄養と料理, Nutrition and Cooking ) from 1968 to 1978.