Cook, Memory EATING & DRINKING

Total Page:16

File Type:pdf, Size:1020Kb

Cook, Memory EATING & DRINKING P2JW132000-4-D00500-1--------XA THE WALL STREET JOURNAL. **** Saturday/Sunday, May12-13, 2018 | D5 EATING & DRINKING MEGA MEAL (2) ONE FOR THE TEAM Ty pically, sukiyaki is a group GES IMA effort. Ingredients cook on a Cook, portable burner at the table. GETTY ERS; MY ZIE SU Memory BY YLING ST OP Forthis writer,nodish comfortsquite PR N, likesukiyaki, the Japanese one-pot feast OW BR UGHT meat or fish) and everyone HA BY ELEANORE PARK canparticipateinthe cook- ing,which makes it fun.” CAITLIN HEN I think When Icontacted Ms.Ha- BY back to the chisu, she told me she partic- YLING night be- ularly appreciates the little ST OD fore I bowls of whisked rawegg, FO W boarded a typically provided with no one-way flight to NewYork sauceorseasoning.“Thelus- from California five yearsago, cious eggencases each bite JOURNAL, Ithink of sukiyaki. with itsown sweet gentle- REET ST This Japanese dish of beef ness,” she wroteinanemail. LL and vegetables,tucked into At the end of the meal, left- WA their pot in atidy pinwheel, over broth—known as shime, THE R wasafixtureofmychild- loosely translating to “fin- FO hood. We ateitafew times a ish”—provides an opportunity month, not necessarily to to continue indulging.Naoko SEARS mark aspecial occasion, but TakeiMoore, owner of Toiro, a TE KA it always felt likeafeast. That donabe storeiNlos Angeles, last,anxious dinner beforeI and author of “Donabe: Classic Beef Sukiyaki 1 lefthome to flyaway intoa and Modern Japanese ClayPot The ideal pot forthis recipe is a10/2-inch large donabe (also known as anabe), available at toirokitchen.com. newlife, the sukiyaki, at least, Cooking,” suggested simmer- A6-quart Dutch oven will work, too. Produceand other ingredientscan be found at Asian grocery stores. 1 wassureand familiar. ing noodles in it foranaddi- ACTIVE TIME: 45 minutes TOTAL TIME: 8/2 hours(includesovernight chilling) SERVES: 4 My mother,who is Korean, tional course.“Afteryou eat 1 didn’t grow up with this dish; all the ingredients, save what- Forthe sauce: and trimmed, cut into /2 bunch spinach (about 7 6ounces yamnoodles, 1 she had it forthe firsttime in ever leftoverbroth and cook 2cups soysauce 2/2 inch pieces,shaved ounces), base trimmed rinsed well and drained Paris,traveling with her par- some type of flat udon,” she 5cups water thinly on amandoline 8Napacabbage leaves 4ounces enoki entsasayoung woman. Be- said.“Enjoythe finishing.The 1(4-by-5-inch) piecekombu 3ounces medium shiitake (about 8ounces), 2inches mushrooms, trimmed 1 1 cause this happened well be- flavorsare big.” /2 medium onion, peeled mushrooms, trimmed of base trimmed away 1/2 scallions, trimmed and fore we all started relying on Until afew months ago— 2tablespoons mirin and cleaned 1tablespoons vegetable oil cut on the bias 1 theinternet forrecipes,she despitemyexperiencecook- 1ouncemedium shiitake 6ounces extra-firm tofu, /2 medium onion, thinly 2ounces shungiku (garland simply made amental noteof ing in restaurantsand acon- mushrooms, trimmed drained sliced chrysanthemum), tough the ingredients, paying atten- tinent between my mother’s Pinch of sugar Seasalt 8ounces sukiyaki beefor stems removed tion to what she found beau- sukiyaki and me—I’dnever at- Forthe sukiyaki and assembly: 4ounces (about 2cups) ribeye,thinly Freshly ground black pepper 1 tiful and howittasted so she tempted to makethe dish my- 1/2 ounces burdock, peeled mung bean sprouts sliced and trimmed 4large eggs could recreatethe dish. self.Onavisit to California, I Our home-cooked sukiyaki requested alesson. 1. Makesauce: In alarge saucepan, com- pinch of salt. Blanch spinach 30 pieces,until onions areslightly always included aparade of My mother demonstrated bine soysauce, water, kombu, onions, mirin seconds, then drain and rinse soft and beef is browned but vibrant greens,squidgymush- her method forrolling spinach and mushrooms. Bring to aboil overme- under cold water. Fold spinach still rare in the middle,about 5 rooms,thinly sliced beef and inside cylindersofNapa cab- dium-high heat. Reduceheatand simmer, in paper towels and wring out as minutes.Push beef and onions small bowls of whisked raw bage. Prepping the vegetables, stirring occasionally,10minutes.Add sugar much water as possible. Set aside. to the side and add drained burdock. eggmixed with alittle of the Ihad to suppressthe urge to to taste. Remove from heat and discard 6. Fill saucepan with waterand bring to a Cook burdock, stirring occasionally without broth leftoverfromcooking; season as Iwent—a habit ac- mushrooms, kombu and onions. (Mush- boil oncemore. Addalarge pinch of salt disturbing beef and onions, until softened we’d use chopsticks to pluck quired in restaurant kitchens. rooms canbereserved foranother use.) and cabbage,pushing leaves down to sub- slightly,3-5 minutes.Push burdock to side. just-cooked bites from the So much of the flavoring in Chill, covered, overnight, to let flavors meld. merge completely,and cook until softened, Working quickly,add shiitakemushrooms, pot, dip them in eggy broth sukiyaki comes of the ingredi- Remove from refrigerator beforeusing. 1-2 minutes.Drain and rinse under cold tofu, mung beans, cabbage rolls, noodles and pop them in our mouths. entshanging out together in 2. In asmall bowl, combine burdock and water. Gently push down on cabbage to ex- and enoki mushrooms, arranging ingredi- At my mother’s Japanese res- the pot. Thefresh bitterness enough cold watertocover. Chill overnight. pel as much wateraspossible.Lay cab- entsinindividual sections. Set anyingredi- taurant, Mikado,iNlos Altos, of the shungiku, avariety of Drain beforeusing. (If burdock is dirty, rinse, bage leaves flat on apaper towel-lined entsthat don’tfit aside.Pour 1cup sauce an entiresection of the menu chrysanthemum, mellows as drain and repeat until waterruns clear.) work surfacewith trimmed root end near- all overall ingredientsand bring to aboil. 1 wasfocused on sukiyaki. the leaveswilt. Themush- 3. Thinly slice half the mushrooms. Score estyou. Pattops dry with paper towels. Pour moresauce, /4 cup at atime,oversec- This food falls intothe cat- rooms absorb the broth as it an “x” on top of the remaining whole Working with one cabbage leaf at atime, tions of noodles, tofu and mushrooms. Add egoryknown as nabemono or reduces,soeach biteofshii- mushrooms. Gently press on tofu to ex- placealarge pinch of spinach at end clos- moresauceall oversukiyaki to taste, being nabe,traditionally made in take or enoki is different from pel as much water as possible, and pat esttoyou. Roll cabbage leaf away from mindful that mostofseasoning happens Japanese earthenware called the last, reminding youtostay dry with paper towel. Cut tofu in half you(as if rolling acigar). Tr im cabbage while eating and the dish should not be donabe,often on aportable put and savoreach one. crosswise, then slice again into roll ends so that youhaveperfectcyl- soupy. Reserveremaining sauce. Addscal- 1 burner at the table.In“Japan: Initially,mymother batted /2-inch thick pieces. Set aside. inders. Reserveleftovercabbage lions and shungiku to pot in separatesec- TheCookbook,” NancySingle- away the measuring cups I’d 4. Fill amedium sauce- leaves.Cut cabbage rolls in half and tions. Coverand let simmer until shungiku tonHachisu devotes achapter brought along.Iexplained pan with waterand bring longer onesintothirds. Set aside. is slightly wilted, 1minutemore. Lightly to nabemono,including reci- that Ineeded them to commit to aboil overmedium-high 7. Set alarge nabe or 6-quart Dutch sprinkle black pepper all oversukiyaki. pes forsukiyaki. She de- the recipe to paper.For her, heat. Addalarge pinch of ovenonatabletop burner at the table. 8. To serve, divide ¾ cup sauceamong scribes this kind of meal as the mental notes she took the salt. Addmung beans and (Alternatively,work on stove and four small bowls. Crack an egg intoeach “the entertaining dish of firsttime she had the dish cook until slightly softened, transfer to table to serve.)Heatoil bowl. Using chopsticks, lightly beat eggs choicewith young people,be- over 30 yearsago have always about 1minute. Drain and rinse overmedium-high heat until shim- to incorporate. Dip sukiyaki ingredientsinto cause it is effortlesstoput to- been enough. “It is the perfect with cold water. Set aside. mering. Addonion and beef and saucewith egg. If using atabletop burner, gether (cut up some ingredi- food,” she said. “BeforeeveN 5. Fill saucepan with water and cook, stirring often using tongs continue to cook remaining ingredients, entsand bring to the table), eating,just looking at it is bring to a boil again. Add a large or chopsticks to separatebeef serving and eating in rounds. affordable (depending on the comforting and satisfying.” Gold CupAuthentic Original Boat Shoe Available at Sperry.com.
Recommended publications
  • Japanese Cuisine, Contemporary Style
    Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction.
    [Show full text]
  • Download Our Menu In
    Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched
    [Show full text]
  • Appetizer Soup Noodle Fried Rice Stir Fried Thai Curry
    APPETIZER A1 Spring Roll (2 pieces) $4 Fried spring roll stuffed with cabbage, clear noodle, carrot served with peach sauce A2 Fried Tofu $6 Crispy tofu served with sweet chili sauce A3 Coconut Shrimp (5 pieces) $6 Crispy coconut shrimp served with peach sauce A4 Satay Chicken $7 Marinated chicken on the skewer served with peanut sauce and cucumber sauce A5 Fried Wonton (5 pieces) $5 Marinated ground chicken and pork wrapped with crispy wonton served with peach sauce A6 Krab Rangoon (5 pieces) $5 Imitation crab meat and cream cheese wrapped with crispy wonton served with peach sauce A7 Gyoza (5 pieces) $6 Fried pork pot sticker served with light sweet sauce A8 Steam Dumpling (5 pieces) $6 Marinated ground chicken and pork wrapped with wonton skin served with light sweet sauce A11 Thai Chicken wings $7 Fried chicken wings served with sweet chili sauce A12 Fried Calamari $8 Fried calamari served with sweet chili sauce A13 Sampler (For 2 people $11, For 4 people $19) Spring roll, Satay chicken, Steam dumpling and Gyoza SOUP Small Large S1 Shrimp Lemongrass Soup (Tom Yum Goong) $5 $9 Spicy lemongrass soup with shrimp, tomato and mushroom S2 Chicken Lemongrass Soup (Tom Yum Gai) $4.50 $8 Spicy lemongrass soup with chicken, tomato and mushroom S3 Shrimp Coconut Soup (Tom Kha Goong) $5 $9 Coconut lemongrass base soup with shrimp and mushroom S4 Chicken coconut Soup (Tom Kha Gai) $4.50 $8 Coconut lemongrass base soup with chicken and mushroom S6 Chicken Ginger Rice Soup $4 $8 Clear chicken broth with chicken, ginger, rice and scallion NOODLE Tofu,
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Beef Sukiyaki
    BEEF SUKIYAKI 4 servings, 30 minutes Sukiyaki sauce 1 lb of thinly sliced beef - you can buy sukiyaki beef at an Asian 3/4 cup sake grocery pre-sliced, or you can use ribeye (you want some of that fat). I put my ribeye in the freezer for 30 minutes - 1 hour to 1/2 cup mirin make it easier to thinly slice 1/8 cup sugar 1 small head of Napa cabbage (chopped into bite size pieces) 1 cup soy sauce or tamari or coconut aminos 1/2 bunch of crown daisy or arugula (chopped) 1 bunch of scallions chopped (with white pieces) could also use 1. Combine all of the sauce ingredients and simmer. While this is leek if you have it! happening, gather your other ingredients and chop the vegetables. After the sauce summers and the sugar has 1 package enoki mushrooms (cut off the bottoms and tear into dissolved, turn of the heat and let the sauce sit. smaller bundles) 2. Heat a deeper nonstick skillet with some peanut or canola oil Handful of shiitake mushrooms, sliced with the stems removed (other neutral oils like avocado oil can be used as well). 1/2 package of firm tofu cubed 3. Sauté your beef with a pinch of salt and some brown sugar if you'd like. The sugar is optional! 1 carrot shredded or thinly sliced 4. Pour the sukiyaki sauce over the beef and let simmer for 1 package shirataki noodles (plant based) can also use sea kelp about a min. Add in a cup of dashi.
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • Menu Satsuki 33.00 Menu Decouverte 38.00 Menu
    MENU SATSUKI 33.00 Hors-d'oeuvre du jour Today's appetizer Soupe MISO MISO soup TEMPURA TEMPURA (Beignets de gambas et de légumes) (Prawns & vegetables in fritters) AMIYAKI AMIYAKI (Boeuf grillé à la sauce japonaise) (Wire-grilled beef in japanese sauce) Riz Rice Glace au thé vert Green tea ice cream MENU DECOUVERTE 38.00 Hors-d'oeuvre du jour Today's appetizer Petit SASHIMI (Poissons crus) Mini SASHIMI (Raw fish) Soupe MISO MISO soup YAKITORI YAKITORI (2 Brochettes de poulet) (2 Grilled chicken on skewers) TEMPURA TEMPURA (Beignets de gambas et de légumes) (Prawns & vegetables in fritters) Riz Rice Dessert au choix Dessert at choice MENU SUKIYAKI 26.00 (Par Pers) MINI 2 pers Hors-d'oeuvre du jour Today's appetizer Boeuf et légumes cuits Sliced beef and vegetables à la sauce japonaise in japanese sauce Riz et œuf cru Rice and raw egg MENU ENFANT 10.80 MENU SUSHI ENFANT 13.00 Brochettes de poulet/ Gilled chicken on skewers Makizushi (6 pièces) Gambas pané/ Nigiri sushi (3 pièces) Fried prawn Inarizushi Salade/ Salad Coupe de glace/ Riz/ Rice Ice cream Coupe de glace/ Ice cream PRIX NETS BOISSONS NON COMPRISES NET RATES DRINKS NOT INCLUDED MENU - SET MENU Hors-d'oeuvre du jour Today's Appetizers Soupe MISO MISO soup Plat principal (au choix) avec un bol de riz *sauf SUSHI Main dish (at choice) with rice *except SUSHI TEMPURA 21.00 AMIYAKI 21.00 YAKITORI 19.00 (Beignets de gambas et de légumes/ (Boeuf grillé/ (4 Brochettes de poulet/ Prawns and vegetables in fritters) Wire-grilled beef) 4 Grilled chicken on skewers) SHOGAYAKI 19.00 TONKATSU
    [Show full text]
  • Minami To-Go Menu
    Minami To-Go Menu MOTHER’S DAY FEATURES ENTIRE PACKAGE (SUITABLE FOR TWO) | 165 May 7-9 only, option to pre-order for pick-up available HAHANOHI BENTO | 80 MOTHER’S DAY SUSHI PLATTER (20pc) | 75 available for individual purchase available for individual purchase Pan Roasted 6 oz Wagyu Steak Traditional Nigiri Japanese peppercorn jus, wild mushroom, two pieces each braised red cabbage, carrot kinpira, broccolini ō-toro, madai, aka ebi Hamachi Crudo Aburi Oshi truffle kimizu two pieces each salmon, ebi, bincho, hamachi Scallop Crudo ikura, ponzu gelée Futo Maki four pieces chū-toro, uni, cucumber, unagi, tamago, soy shiitake Inari Pocket two pieces DESSERT | 18 salmon poke, ikura, negi available for individual purchase Earl Grey Cheesecake yuzu curd, vanilla bean cream, white sesame caramel tuile, confit orange Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 85 Daigaku-Imo caramelized Japanese sweet potato Aburi Beef Striploin shiitake mushrooms, aka miso sauce Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Crispy Brussels Sprouts spiced Maldon sea salt Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces Hamachi
    [Show full text]
  • Morocco Quits Libya Treaty Over Criticism
    MANCHESTER CONNECTICUT SPORTS MCC gears up Murray Gold gets Carter kills Sox; for another year 25-year sentence lead is cut to ZV2 |MIQ0 3 ... page 11 anrhratrrManchester — A City ol Village Charm linnlh ^ ^ 25 Cents A Claims Morocco quits get tough Libya treaty U scrutiny over criticism Insurance crisis R ABAT, Morocco (AP) — King endangers town Hassan’s meeting July 22-23 in Hassan II said in a letter released Ifrane with Israeli Prime Minister G Friday that he was abrogating a Shimon Peres. By George Loyng 1984 treaty of union with Libya ■'The terms of the Syrian-Libyan Herald Reporter ■ because of Col. Moammar Gadha- communique, published ... at the fi’s criticism of a meeting last end of the visit of (Syrian) When a Glastonbury couple month between Hassan and Israeli President Hafez el-Assad to Libya, notified the town of Manchester Prime Minister Shimon Peres. do not allow our country to earlier this month that they Hassan said in the letter written continue on the path of the union of intended to sue over injuries their Thursday to Gadhafi that the states instituted with your coun­ teenage son suffered while using a criticism contained in a joint try,” Hassan said in the letter. rope swing at the Buckingham Libyan-Syrian statement issued Hassan became the only Arab Reservoir, it made some officials the day before had reached "the head of state outside Egypt to meet angry. threshold of the intolerable." publicly with the head of the The boy, Matthew Lawrence, He said it was not possible to Jewish nation.
    [Show full text]
  • Discover Pensinsula & Silicon Valley
    DISCOVER PENSINSULA & SILICON VALLEY RESTAURANT SHOPPING ENTERTAINMENT MAPS AUGUST 1990 Fukisushi Traditional and Exotic Pleasures By Barbara M. McDonald As the summer temperature soars, imagine yourself in a cool Japanese inn, seated on cushioned tatami. You are brought a lacquered box, wide as our shoulders and full of the various items that comprise a Kyoto-style feast. Partitions hold teriyaki chicken, sashimi, crab salad, boiled shrimp and Japanese pickles. Everything is neatly constrained except the large pieces of tempura that cross the edge of the box. Fukisushi, a restaurant no further than Palo Alto, offers this feeling of being in a luxurious Japanese inn. Entering through its doors, we were soother by the cool air and our hostess’ gentle greeting. She led us to the main dining area, where light pine booths and paneling stood out against walls of royal purple. Napkins the color of green tea ice cream, paper lanterns and crisp prints completed the bright yet simple décor. The menu presented items both familiar and exotic. There were seafood, meat and vegetable appetizers; different kinds of sushi and sashimi; a la carte dishes of teriyaki, broiled fish, tempura, rice and noodles; combination meals; a child’s plate and nabemono, a meal cooked in a pot oat the table. We began with the unusual appetizer of Yamakake. Ground mountain yam partially covered a few slices of fresh raw tuna. The yam formed a paste that heightened the tuna’s smooth texture. We also sampled Anago Oshi Sushi. Oshi sushi is made of fish pressed on top of rice in a wooden box; anago is barbequed sea eel, a luscious, fatty meat like that of no other sea creature.
    [Show full text]
  • Bento – Menu' Completo Specialita'
    BENTO – MENU' COMPLETO Menù degustazione A € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Pesce alla griglia, Dolce a scelta; Menù degustazione B € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Tempura misto,Dolce a scelta; Menù degustazione C € 20,00 Piattino, Insalata di mare, Zuppa di miso, Misto Sushi 10 pezzi, Dolce a scelta; Menù degustazione D € 20,00 Piattino, Insalata di mare, Riso bianco, Zuppa di miso, Misto sashimi 9 pezzi, Dolce a scelta; SPECIALITA' - Specialty S01 Costine di maiale arrosto € 8,00 Roasted pork cutlet S02 Orata o branzino al vapore € 12,00 Steamed whole fish S03 Granchio al vapore € 12,00 Steamed crab S04 Anatra alla pechinese € 16,00 Beijing Duck S05 Delizie cinque piani € 13,00 Five floors delicious: Involtino della casa, panino ripieno, ravioli misti, Riso in foglia di bambù, misto di gamberi e carne S06 Crespelle delle feste € 13,00 Crespelle, manzo, cipolle, gamberetti, zucchine, fagiolini, germogli di soia S08 Pentola mongola (Huo Kwo) € 18,00 Cucina al tavolo con carne, cadauno gamberi, verdure Tou fu e pasta (min.2 persone) Pentola giapponese S09 Nabemono di cozze: €8,00 S19 Nabemono misto mare: €17,00 S29 Nabemono Long Jin: €15,00 S10 Pollo ubriacato € 6,00 Drunked chicken Sushi, Sashimi, Chirashi, Combo, Onigiri Sushi and sashimi set 905 Misto Sushi 7 pezzi € 8,00 906 Misto Sushi 13 pezzi € 12,00 907 Misto Sushi 20 pezzi € 18,00 908 Misto Sushi 25 pezzi € 22,00 909 Misto sashimi piccolo 9 pezzi € 12,00 910 Misto sashimi grande 20 pezzi € 20,00 901 Misto
    [Show full text]
  • JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New
    For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy.
    [Show full text]