※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 ※英語版は巻末から始まります ※The English version starts at the end of the book. 今や世界のスタンダード! 管を駆使した鍼 江戸期に記された秘伝テクニックも紹介 17世紀に管鍼法を創案し、德川綱吉の侍医も務めた盲目の鍼医・杉山和一。 和一が到達した鍼術の境地を学ぶ。 管頭を叩く、鍼管で針を摩擦する、振動させる…etc. 伝書に記された14技法も詳解! 管鍼法の技術&杉山和一、縁の地のガイド本。 世界中の鍼灸師、必読! A must-read for all acupuncturists around the world! If you are an acupuncturist or student, you may have heard that Japanese acupuncture is slightly different from TCM. Do you know what the differences are? `The Essence of Japanese Acupuncture" is a book about the Kanshin method - an important and unique part of Japanese acupuncture. Simply put, this is the acupuncture practice that uses guide tubes. Nowadays, many acupuncturists around the world use guide tubes daily. But did you know the guide tubes (called Shinkan in Japanese,) were invented more than 300 years ago in Japan by Waichi Sugiyama, the father of Japanese acupuncture. Waichi is known as a master acupuncture physician, who became the court physician for the Tokugawa Shogunate. He was also the first educator in world history to build a school for the visually impaired. However, his life was not always successful, in fact more than half of his life was a chain of difficulties and challenges. But he kept his passion for helping people and making acupuncture safer and more comfortable, expanding the number of people who could benefit from it. Using guide tubes was an innovative acupuncture practice that made it possible to use thinner needles, giving easy, more comfortable insertions, without compromising the efficacy. These attributes represent how Japanese acupuncture can be gentle, yet powerful. This book is written by renowned acupuncturists and sensei who are passionate about letting the world know about the greatness of Japanese acupuncture. The book gives you insights and knowledge about basic Japanese acupuncture principles. Moreover, this book introduces the clinical techniques which use guide tubes. You can incorporate these into your practice to enhance the clinical efficacy. This is a must-read for all acupuncturists worldwide.

Create Your Desired Life by Flower Essence This book is full of revolutionary ideas of how to utilize flower essences for your abundance. The flower essence is not just a healing tool anymore but a tool for transforming your frequency. The time to reach outer world is over. Instead, you become the abundance itself. This book also introduces “7 Practical Steps to Enlightenment” which can take you to “abundance mind” from “poverty mind”. Why don`t you knock on the potential door of flower essence for new era? 【著者】 MizueShima President of “Natural Therapy Shop & School Angeli” Representative of Armonia Corporation, Naturopath Mizue graduated from Japan Women`s University. After 8 years of experience as an office worker, she opened the shop “Aromatherapy Salon & Flower Essences Professional Practitioner Course” in 2005 which has more than 10,000 graduates so far. She is also developing the naturopathic courses nationwide.

“How wonderful would it be to wake up tomorrow to find that my reality had completely changed! Life never proceeds as I wish, and there is no bright future ahead of me.” If you have felt this way at least once, this book is for you. The author introduces the way to break through the force of habits that is extremely difficult to escape from, as well as new concepts, such as the method for engaging Chaos?a new way of perceiving the reality. This book will be your step-by-step guide in creating a new future and finding the mission in life you are meant to carry out.

※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 和食――日本料理をより魅力的に見せるために生まれた「むきもの」。 料理の名脇役にスポットを当て、基本を中心にした美しい飾り切り50点あまりを、製作プロセスを細かく追った写真付きで紹介。 2010年世界包丁細工決定戦のチャンピオン島谷宗宏料理長が、丁寧に解説していきます。 野菜、果物が美しく姿を変えていく精巧な技術は料理の粋を超えて、日本人特有の繊細な美意識や連綿と受け継がれてきた日本文化にも通じるものです。 紹介する事例の数々は一流料亭の皿を彩るプロのワザですが、一般の方でも基本を押さえて練習をすれば、習得できる技術です。 いつもの野菜や果物をぜひあなたの包丁さばきで変身させて、食卓を華やかに演出してください。 パーティーなどおもてなしにもサプライズとなること間違いなし、です。 Washoku, or Japanese cuisine, can look even more attractive when completed with delicately trimmed vegetable pieces. This book, by spotlighting basics and pretty shaping, introduces more than fifty techniques with step-by-step procedures and pictures in English. The recent TV Champion chef shows every step carefully until an ordinary vegetables and fruit turn into beautiful creations. His precise techniques can reach outside the cooking domain and convey the delicate Japanese sense of beauty and culture that has been handed down in an unbroken line. Although the techniques are specially aimed at professional cooks of high-class Japanese restaurants, the techniques themselves are not so difficult as you imagine. Learn the basics steadily and practice, and you will acquire enough skills before you even know it. Let the author unveil secrets to liven up any party table displays with your specialized knife techniques to surprise your guests.

Languages change over time. No matter how hard we try to control and regulate them, they exist in a state of endless metamorphosis. This does not mean, though, that we should simply stand by and watch as language devolves into nonsense. What should we do, then? Recognizing the inevitability of change is a given, of course. But we must also navigate the delicate line between the pull of popular trends and the urge to cling blindly to the ways of the past. The ideal balance, Professor Nakanishi argues in this book, lies in being “one step behind the times,” which is the best approach for wielding all the charms of a language. Beautiful words have an ageless quality, regardless of when they first appeared in a language. The Japanese language testifies to that truth. This book introduces a balanced mix of new and old words that reflect the singular beauty of the Japanese language. The beautiful words of the Japanese language are not―as some people say―simply old, antiquated terms. Discerning beauty in a language requires more than having an antiquarian’s ear; it requires certain sensibilities and sensitivities. Only by submerging ourselves in a language can we perceive its splendid subtleties, and appreciate its true beauty. This book offers readers an opportunity to delve into to those nuances of Japanese, explore the language’s history, and savor its unique beauty.

Discover clues to change your life. This book introduces the Soul Doctrine, practice-based philosophy taught by Keiko Takahashi and depicts the five persons who have transformed their lives remarkably by this new way of life to live strong, deep, and serene. Their spiritual yet practical journey will encourage all readers who seek life’s purpose. “The Soul Doctrine is a way of life that places importance on the soul by steadily maintaining it as the central axis of our existence; and relentlessly taking on the challenge on the ground level of reality in life, to fulfill the aspirations and ideals that we should seek.” (from Preface)

The concept of "Communities of Practice" has attracted attention as a way to support individuals' career development in today's society, where the job market has become increasingly uncertain. This book introduces the "Social Interaction Model for Youth Career Development," which is based on the concept of communities of practice. The model is specifically designed to assist young people overcome the challenges they face in their career development. In addition, it is applicable to a wide range of readers, as it is based on research conducted in both Denmark and Japan. The primary goal of this book is to serve as a valuable resource for young people as well as career guidance practitioners who are dedicated to supporting them.

※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 “Sushi” has now become a universal word known around the world. However, there is far more to Japanese sushi than just rice topped with fish. Sushi has its own history of development as a part of Japanese food culture. Sushi is a Japanese food with limitless possibilities. Step inside its world, and becoming popular even today. This book introduces you by English and Japanese to modern and international styles of sushi, as well as the traditional Japanese sushi of yore. I would be more than grateful if this book inspires you to try making both!　2013年にユネスコの世界無形文化遺産に登録された「日本料理」。日本が誇る食文化の中でも、おいしくてヘルシー、見た目も美しいと世界中の人々から愛され、今では世界で共通語となった「SUSHI」。その基本は、酢飯と具材を合わせるだけ。基本さえ守れば、だれでも簡単に作ることができます。伝統的なすしをはじめ、グローバルなすしや現代風にアレンジしたすしのレシピを日本語と英語で紹介。海外からのお客様へのおもてなしの料理としてはもちろん、すしを作りながら英語のコミュニケーションツールとして役立ちます。またプレゼントとしても最適です。

This book includes an analysis of Japan's challenges in moving toward an environmentally sustainable society. "Part I: Postwar Japan Pollution and the Fukushima Nuclear Accident" focuses on the history of Japanese pollution after World War II and the situation of the Fukushima nuclear accident. "Part II: Toward Sustainable Development of Natural Resource-based Economies" focuses on the agricultural sector. It introduces the current status of environment-friendly production. There is very little information in English that comprehensively introduces the situation in Japan in this field, and the content meets the needs of readers seeking information.

※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 ※この作品は「に・ほ・ん・も・の」の英訳版となります。内容は全て英語で表記されておりますので、購入の際はご注意ください 中田英寿が47都道府県から選んだ、世界の人に誇りたい日本の逸品＝“にほんもの”と、その作り手を紹介。 それは、“日本人も知らない、日本の本当にいいもの”。 「料理」「日本酒」「旅館」「手みやげ」「工芸」という5つのジャンルで一生に一度は体験したい珠玉の“にほんもの”を収録する。 Hidetoshi Nakata selected from all over Japan, and introduces the Japanese gem "Nihonmono" that we want to be proud of to the people of the world. That is, "Japanese people also do not know, really good things in Japan." "CUISINE", "SAKE", "OMOTENASHI", "GIFTS" and "ARTISTRY". This five genres that you want to experience once in lifetime.

As global energy and environment problems draw increasing attention, Japan has set a target of net zero greenhouse gas emissions by 2050. It has become even more important to promote the development of technology for fully utilizing hydrogen in the future, and also to explore fundamental science.However, since the foundational science related to hydrogen (hereinafter, hydrogen science) spans an extremely wide range of academic fields including engineering, chemistry, physics, and biology, sufficient opportunities have not been established for sharing cutting-edge trends and promoting joint research. Against this kind of background, the “Hydrogenomics: Creation of Innovative Materials, Devices, and Reaction Processes Using Higher-Order Hydrogen Functions” project was established under a Grant-in-Aid for Scientific Research on Innovative Areas from the Ministry of Education, Culture, Sports, Science and Technology (FY2018 to FY2022). Through this framework, research has been promoted with the aim of creating the science for mastering the advanced use of hydrogen. We call this research area “hydrogenomics” (hydrogen + omics [system of learning]), and strive to promote joint research related to the diverse physical properties and functions of flexibly and continuously transformable hydrogen through cooperation between researchers in a wide range of academic fields including engineering, chemistry, physics, and biology. Practical, systematic joint research into hydrogen science that spans such as wide range of academic fields is unprecedented worldwide and this is the first such attempt. This book summarizes the following to provide a practical guide for obtaining new directions and widely sharing the state of activities in this new academic field, hydrogenomics. Chapter 1 “Diverse properties of hydrogen in materials” gives an overview of the “high densification ability of hydrogen”, which is related to many of energy functions; the “interfacial localizability of hydrogen”, which is important for enhancing electronic functions and mechanical properties; the “fast migration ability of hydrogen”, which includes short- and long-range migration phenomena and coupling with electrons related to new conceptual devices: and “high activation ability of hydrogen”, which is related to new material conversion processes. In order to fully utilize hydrogen based on these properties, it is essential to also perform research into analyzing and predicting hydrogen, which is difficult to detect in materials, with higher accuracy than ever before. Chapter 2 “Advanced measurements and calculations for hydrogen in materials” introduces cutting-edge hydrogen measurements driven by new methods, and the latest hydrogen calculations for “seeing” invisible hydrogen. Chapters 3 to 5 introduce some results related to fully utilizing hydrogen to explain the state of activities in “hydrogenomics”. Chapter 3 “Synthesizing new materials” explains the latest in high-pressure synthesis and thin-film synthesis technology, and then introduces hydride-ion conductors, hydrogen boride sheets, and other materials. Chapter 4 “Designing new devices” introduces new concepts for devices related to hydrogen and hydrides, such as hydride-based all-solid-state batteries, hydrogen-doped solar cells, rechargeable fuel cells, and proton-coupled electron transfer thermochemical cells. Furthermore, Chapter 5 “Providing new reaction processes and visualization technology” introduces new synthesis techniques for amino acids and ammonia, and new hydrogen visualization technologies using metal complexes. [Translation and revision from the Japanese language edition: The Science of Fully Utilizing “Hydrogen” Hydrogenomics, Kyoritsu Shuppan Co., Ltd., 2022]

※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 Momoko Nakamura, also known as Rice Girl, introduces the people of plant-based Tokyo. Each chef and restaurant owner, tell their stories, revealing why they've landed in plant-based cooking, how they came to open their restaurant, and their approach to flavors and ingredients. Vegan and vegetarian restaurants in Tokyo, and across the rest of Japan, may first appear to be few and far between, but in fact, Japan has a long history of plant-based cuisine. Japanese traditionally eat a highly vegetable-centric diet. Organic, pesticide and fertilizer-free fruits and vegetables that are farmed with care, are at the heart of each restaurant's menus. Combined with fermented foods that have been passed down from generation to generation, make for a uniquely Japanese approach to plant-based cookery. Because Japan is a hyper-seasonal country, the earth's bounty evolves in accords to the poetry that is the traditional Japanese microseasonal calendar. Through PLANT-BASED TOKYO, Tokyoites as well as visitors, can be sure to find delicious, quality, thoughtful food, that most anyone can enjoy without hesitation or concern. A few of Rice Girl's favorite greengrocers and farmers markets are also noted, for those who are interested in cooking at home, or picking up gifts for friends. These are the top places to eat plant-based in Tokyo! PLANT-BASED TOKYO is a bilingual book. Both the English and Japanese are written by Rice Girl.

※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 沖縄空手に魅せられ、母国フランスから沖縄に移住して29年。空手家であり、空手ジャーナリストのミゲール・ダルーズが69カ国・地域の道場、122カ所を取材し、沖縄タイムス「週刊沖縄空手」で連載したレポートをまとめた１冊。文化の違いを超えて世界中に広がった沖縄空手の神髄に共鳴し、実践している空手家たちを紹介する。日本語と英語を併記。 Fascinated by Okinawa karate, the author moved from his hometown in France to Okinawa 29 years ago. A karate enthusiast and a karate journalist, Miguel Da Luz has compiled articles on 122 dojo in 69 countries and regions, articles that were published in the Okinawa Times “Weekly Okinawa Karate”. As Okinawa karate is a martial art which has spread across the world regardless of cultural differences, this book introduces worldwide karate practitioners who are deeply fond of Okinawa karate and its essence. Written in Japanese and English.

※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。 This first-of-its-kind nature handbook, guides and educates visitors to this fascinating island. It helps traveling naturalists find and experience wonderfully dramatic scenery, spectacular wildlife gatherings and numerous outdoor activities throughout the year. Comprehensive and definitive, this is the first nature travel guide devoted to Eastern Hokkaido. It includes the region's three national parks and two quasi national parks. It introduces all key wildlife watching destinations. It introduces many attractions and historical and cultural sites. It describes the common, special and iconic Mammals, Birds, Fish, Insects and Plants of Eastern Hokkaido. Numerous maps, illustrations and photographs enhance the informative text.