Glossary M
Michelin Red Guide refers to the red-covered book that comes out annually, listing the "best" restaurants and hotels across the land. Initially covering only France, The Michelin Red Guide today (2010) reaches out to 23 countries across the rest of the world.
Deutsch: Nahöstliche Küche / Español: Cocina del Medio Oriente / Português: Cozinha do Oriente Médio / Français: Cuisine du Moyen-Orient / Italiano: Cucina del Medio Oriente
Middle Eastern cuisine encompasses the diverse culinary traditions and practices of the countries in the Middle East, including Lebanon, Israel, Turkey, Iran, Iraq, Syria, Jordan, Egypt, and the Arabian Peninsula. It is characterised by the use of fresh ingredients such as vegetables, legumes, grains, olive oil, herbs, and spices, along with distinctive cooking techniques like grilling, roasting, and slow-cooking.
Midori Choochin is the Japanese term which literally means "green lampions" which are hung on the eateries or restaurants which only serve healthy food using organic and naturally-grown vegetables, chicken or natural fish from the area only. This is the owners contribution to the environment and the conservation of Japan's and the world's natural resources.
Owners of Midori Choochin are called Tencho in Kanto and Taishoo in the city of Osaka.