1.
Methamphetamine
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Methamphetamine is a strong central nervous system stimulant that is mainly used as a recreational drug and less commonly as a treatment for attention deficit hyperactivity disorder and obesity. Methamphetamine was discovered in 1893 and exists as two enantiomers, levo-methamphetamine and dextro-methamphetamine, Methamphetamine properly refers to a specific chemical, the racemic free base, which is an equal mixture of levomethamphetamine and dextromethamphetamine in their pure amine forms. Dextromethamphetamine is a much stronger CNS stimulant than levomethamphetamine, both methamphetamine and dextromethamphetamine are illicitly trafficked and sold owing to their potential for recreational use. Levomethamphetamine is available as a drug for use as an inhaled nasal decongestant in the United States. While dextromethamphetamine is a potent drug, racemic methamphetamine is sometimes illicitly produced due to the relative ease of synthesis. In low doses, methamphetamine can elevate mood, increase alertness, concentration and energy in fatigued individuals, at higher doses, it can induce psychosis, breakdown of skeletal muscle, seizures and bleeding in the brain. Chronic high-dose use can precipitate unpredictable and rapid mood swings, prominent delusions, Methamphetamine is known to have a high addiction liability and dependence liability. Heavy recreational use of methamphetamine may lead to a post-acute-withdrawal syndrome, unlike amphetamine, methamphetamine is neurotoxic to human midbrain dopaminergic neurons. It has also shown to damage serotonin neurons in the CNS. This damage includes adverse changes in structure and function, such as reductions in grey matter volume in several brain regions. Methamphetamine belongs to the phenethylamine and substituted amphetamine chemical classes. It is related to the other dimethylphenethylamines as an isomer of these compounds. Methamphetamine is sometimes prescribed off label for narcolepsy and idiopathic hypersomnia, in the United States, methamphetamines levorotary form is available in some over-the-counter nasal decongestant products. As methamphetamine is associated with a potential for misuse, the drug is regulated under the Controlled Substances Act and is listed under schedule II in the United States. Methamphetamine hydrochloride dispensed in the United States is required to include a warning regarding its potential for recreational misuse. Methamphetamine is often used recreationally for its effects as a potent euphoriant and stimulant as well as aphrodisiac qualities, according to a National Geographic TV documentary on methamphetamine, an entire subculture known as party and play is based around methamphetamine use. Members of this San Francisco sub-culture, which consists almost entirely of gay male methamphetamine users, due to its strong stimulant and aphrodisiac effects and inhibitory effect on ejaculation, with repeated use, these sexual encounters will sometimes occur continuously for several days on end. The crash following the use of methamphetamine in this manner is often severe
2.
Soup
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Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, traditionally, soups are classified into two main groups, clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé, other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains, many popular soups also include carrots and potatoes. Soups are similar to stews, and in some there may not be a clear distinction between the two, however, soups generally have more liquid than stews. Evidence of the existence of soup can be found as far back as about 20,000 BC, boiling was not a common cooking technique until the invention of waterproof containers. Animal hides and watertight baskets of bark or reeds were used before this, to boil the water hot rocks were used. This method was used to cook acorns and other plants. The word soup comes from French soupe, which comes through Vulgar Latin suppa from a Germanic source, from which comes the word sop. In 1765, a Parisian entrepreneur opened a shop specializing in such soups and this prompted the use of the modern word restaurant for the eating establishments. A1772 cookbook, The Frugal Housewife, contained a chapter on the topic. English cooking dominated early colonial cooking, but as new immigrants arrived from other countries, in particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an establishment in Boston called The Restorator. The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing, Soups, portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. Commercial soup became popular with the invention of canning in the 19th century, doctor John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897. Today, Campbells Tomato, Cream of Mushroom, and Chicken Noodle Soup are three of the most popular soups in America, americans consume approximately 2.5 billion bowls of these three soups alone each year. Canned soup can be condensed, in case it is prepared by adding water, or it can be ready-to-eat. Canned soup can be prepared by heating in a pan, on the stovetop or in the microwave, such soups can be used as a base for homemade soups, with the consumer adding anything from a few vegetables to eggs, meat, cream or pasta. Condensing soup allows soup to be packaged into a smaller can, the soup is usually doubled in volume by adding a can full of water or milk
3.
Japan
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Japan is a sovereign island nation in Eastern Asia. Located in the Pacific Ocean, it lies off the eastern coast of the Asia Mainland and stretches from the Sea of Okhotsk in the north to the East China Sea, the kanji that make up Japans name mean sun origin. 日 can be read as ni and means sun while 本 can be read as hon, or pon, Japan is often referred to by the famous epithet Land of the Rising Sun in reference to its Japanese name. Japan is an archipelago consisting of about 6,852 islands. The four largest are Honshu, Hokkaido, Kyushu and Shikoku, the country is divided into 47 prefectures in eight regions. Hokkaido being the northernmost prefecture and Okinawa being the southernmost one, the population of 127 million is the worlds tenth largest. Japanese people make up 98. 5% of Japans total population, approximately 9.1 million people live in the city of Tokyo, the capital of Japan. Archaeological research indicates that Japan was inhabited as early as the Upper Paleolithic period, the first written mention of Japan is in Chinese history texts from the 1st century AD. Influence from other regions, mainly China, followed by periods of isolation, from the 12th century until 1868, Japan was ruled by successive feudal military shoguns who ruled in the name of the Emperor. Japan entered into a period of isolation in the early 17th century. The Second Sino-Japanese War of 1937 expanded into part of World War II in 1941, which came to an end in 1945 following the bombings of Hiroshima and Nagasaki. Japan is a member of the UN, the OECD, the G7, the G8, the country has the worlds third-largest economy by nominal GDP and the worlds fourth-largest economy by purchasing power parity. It is also the worlds fourth-largest exporter and fourth-largest importer, although Japan has officially renounced its right to declare war, it maintains a modern military with the worlds eighth-largest military budget, used for self-defense and peacekeeping roles. Japan is a country with a very high standard of living. Its population enjoys the highest life expectancy and the third lowest infant mortality rate in the world, in ancient China, Japan was called Wo 倭. It was mentioned in the third century Chinese historical text Records of the Three Kingdoms in the section for the Wei kingdom, Wa became disliked because it has the connotation of the character 矮, meaning dwarf. The 倭 kanji has been replaced with the homophone Wa, meaning harmony, the Japanese word for Japan is 日本, which is pronounced Nippon or Nihon and literally means the origin of the sun. The earliest record of the name Nihon appears in the Chinese historical records of the Tang dynasty, at the start of the seventh century, a delegation from Japan introduced their country as Nihon
4.
Meat
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Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times, the advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle. This eventually led to their use in production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat and it is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria, most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. The word meat comes from the Old English word mete, which referred to food in general, the term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic and Faroese, which also mean food. The word mete also exists in Old Frisian to denote important food, differentiating it from swiets, paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gatherers depended on the hunting of large animals such as bison. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BC, today, more than 200 sheep-breeds exist. Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BC, modern domesticated cattle fall into the groups Bos taurus and Bos indicus, both descended from the now-extinct aurochs. The breeding of cattle, cattle optimized for meat production as opposed to animals best suited for draught or dairy purposes. Domestic pigs, which are descended from boars, are known to have existed about 2500 BC in modern-day Hungary and in Troy, earlier pottery from Jericho. Pork sausages and hams were of commercial importance in Greco-Roman times. Pigs continue to be bred intensively as they are being optimized to produce meat best suited for meat products. Other animals are or have raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses and other mammals such as reindeer were hunted during the late Paleolithic in western Europe
5.
Vegetable
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In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and it normally excludes other food derived from plants such as fruits, nuts, and cereal grains, but includes seeds such as pulses. The original meaning of the vegetable, still used in biology, was to describe all types of plant, as in the terms vegetable kingdom. At first, plants which grew locally would have been cultivated, nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries, the scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. Vegetables can be either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates. Many nutritionists encourage people to consume plenty of fruit and vegetables, the word vegetable was first recorded in English in the early 15th century. It comes from Old French, and was applied to all plants. It derives from Medieval Latin vegetabilis growing, flourishing, a change from a Late Latin meaning to be enlivening, quickening. The meaning of vegetable as a plant grown for food was not established until the 18th century, in 1767, the word was specifically used to mean a plant cultivated for food, an edible herb or root. The year 1955 saw the first use of the shortened, slang term veggie, the broadest definition is the words use adjectivally to mean matter of plant origin to distinguish it from animal, meaning matter of animal origin. More specifically, a vegetable may be defined as any plant, part of which is used for food, a secondary meaning then being the edible part of such a plant. A more precise definition is any plant part consumed for food that is not a fruit or seed, falling outside these definitions are edible fungi and edible seaweed which, although not parts of plants, are often treated as vegetables. In everyday language, the fruit and vegetable are mutually exclusive. Fruit has a precise meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the words culinary meaning, while peaches, plums, and oranges are fruit in both senses, many items commonly called vegetables, such as eggplants, bell peppers, and tomatoes, are botanically fruits. The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893
6.
Tofu
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Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines, Tofu can be soft, firm, or extra firm. Tofu has a flavor and can be used in savory. It is often seasoned or marinated to suit the dish, tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An, Tofu and its production technique were introduced into Korea and then Japan during the Nara period. Some scholars believe tofu arrived in Vietnam during the 10th and 11th century and it spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica, Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the used in manufacturing. The term tofu is used by extension for similarly textured curdled dishes that do not use soy products, such as tofu, tamago-dōfu, goma-dōfu. The English term comes from Japanese tōfu, borrowed from the original Chinese equivalent transcribed tou4-fu3 or dòufu, a reference to the word towfu exists in a letter dated 1770 from the English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English, the term bean curd for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, the typical tofu making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. Coagulation of the protein and oil suspended in the soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants, in the case of salts, the positively charged ion in the particular salt reacts with the various protein in the milk causing the proteins to precipitate with the oil to form a curd. Two types of coagulants are used commercially, calcium sulfate, The traditional and most widely used coagulant to produce Chinese-style tofu, it produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste, Also known as gypsum, calcium sulfate is quarried from geological deposits and no chemical processing or refining is needed, making it the cheapest coagulant used in tofu production. When used in production, the reaction is slower due to its low solubility, forming a smooth, more gelatinous network with relatively high water content
7.
Nabemono
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Nabemono or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and things in a pot. Most nabemono are stews and soups served during the colder seasons, in modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip, further ingredients can also be successively added to the pot. The pots are made of clay or thick cast iron. Clay pots can keep warm for a while after being taken off the fire, pots are usually placed in the center of dining tables and are shared by multiple people. This is considered the most sociable way to eat with friends, chankonabe, was originally served only to Sumo wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight, many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon. Motsunabe, made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste, the ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles, the soup bases are mainly soy sauce or miso. Oden, several such as boiled eggs, daikon, konjac. Karashi is often used as a condiment, shabu-shabu, thinly sliced meat and vegetables that are boiled in a pot at the dining table and eaten with a dipping sauce. Sukiyaki, thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy, yosenabe, Yose means putting together, implying that all things are cooked together in a pot. Yosenabe is typically based on a made with miso or soy sauce flavourings. Yudofu, tofu simmered in a stock and served with ponzu. There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō, here are a few examples, Hokkaidō Ishikari-nabe, salmon stewed in a miso-based broth with vegetables. Typical ingredients include daikon, tofu, konjac, Chinese cabbage, potato, Welsh onion, shungiku, shiitake mushroom, tōhoku Region Kiritampo-nabe, Kiritampo stewed in broth with chicken, burdock, Japanese parsley, Welsh onion, and konjac. Kantō region Hōtō-nabe, a specialty of Yamanashi, hōtō stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the like
8.
Hot pot
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Hot pot refers to several East Asian varieties of food, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table, typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, tofu, and seafood. The cooked food is eaten with a dipping sauce. Hot pot meals are eaten in the winter during supper time. The Chinese hot pot has a history of more than 1,000 years, Hot pot seems to have originated in Mongolia and the Jin Dynasty where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Song Dynasty and was established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood, by the Qing Dynasty, the hot pot became popular throughout most of China. Different kinds of hot pots can be found in Beijing – typically, more traditional or older establishments serve a fragrant, mild broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the chimney, one of the most famous variations is the Chongqing hot pot má là hot pot, to which Sichuan pepper is added. It is usual to use a variety of different meats as well as sliced mutton fillet, a Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the lie in the meats used, the type of soup base. Má là huǒ guō could be used to distinguish from simply huǒ guō in cases when people refer to the Northern Style Hot Pot in China, instant-boiled mutton could be viewed as representative of this kind of food, which does not focus on the soup base. Sichuan also has a number of dry hot pots such as dry chicken hot pot which are similar to those described above, otherwise, the same ingredients are used and the dish served in the same manner. In neighbouring Yunnan, although spicy broths are equally popular, there is another predominant type of hot pot that is made with wild or planted mushrooms. The big difference between the hot pot and the spicy hot pot is that the former rarely uses spice. The mushroom hot pot is also seasonal, depending on the availability of local mushrooms, the Manchurian hot pot uses plenty of suan cai to make the pots stew sour. It is often seen as an event for people in Hong Kong. Another variant includes the use of rice congee in place of stock, in Hubei, hot pot is normally prepared with hot spice and Sichuan pepper
Cookbook: Shabu-shabu 
Media: Shabu-shabu.jpg)
