and meat dishes were developed.
◎ Regional characteristics of the food
Kanto Local Food= Edo (Tokyo)
Using sugar and dark soy sauce, the taste of food produce bold.
It is Weave and almost no liquid.
It is difficult to maintain form.
Typical food : Sushi, tempura, freshwater eel, soba noodles
2) Kansai Local Food
Traditional Japanese cuisine developed place.
and Spain. The World War I created new demands for dairy products in the way of making contracts with the government. By the end of the world war I, Nestlé's production had more than doubled. After World war I the government contracts dried and people where switching back to fresh milk, but nestle management where quickly to respond to this, streamlining operations and reducing debt.
Process Analysis of Receiving Plant #1
A) Receiving Plant No. 1 (RP1)
RP1 received both fresh fruits and process fruits from early September to early December. This operation involved more than 400 workers. However the process was highly mechanized in many ways and was classified into several operations: receiving and testing, dumping, temporary holding, de-stoning, de-chaffing, drying, separ
1. Introduction
Our group selected “Naeng-myun” restaurant as our product / service to sell abroad. We believe that Naeng-myun has a potential in the international market. Because Naeng-myun is a delicious meal and easy to cook, and can fulfill many needs by customization of sauce, meat, andnoodles. Even if many Naeng-myun restaurants such as “Uraeok” already entered to U.S. market, t
= In 2011, the Korean noodle market size was approximately 2 trillion won that one person consumes about 84 noodles. As the popular tradition that noodle market grows when the economy is in a bad circumstance, the size of noodle market grew during 2008 through 2009. After some stagnation in 2010, the new demand is created by the advent of white noodle market in the latter half of the year 2011. E