DOCSLIB.ORG

Hibiki Miso Dare 3

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Hibiki Miso Dare 3 Highlight of December OSECHI FOR NEW YEAR! Osechi-ryōri (御節料理 or お節料理) are traditional Japanese New Year foods. The tradition started in the Heian Period (794-1185). Osechi are easily recognizable by their special boxes called jūbako, which resemble bentō boxes. Every dish that makes up Osechi has a special meaning towards celebrating the New Year. The following are some examples. - Kuri-kanroni: Candied chestnuts and sweet potato; colored gold, the symbol of wealth. - Kuro-mame : Black soybeans. Mame also means “health,” symbolizing a wish for good health in the New Year. -Kamaboko : Broiled fish paste. Traditionally slices of red and white kamaboko are alternated in rows or arranged pat- terns. The color and shape are reminiscent of the Japanese rising sun and has a celebratory, festive meaning. -Renkon: means that it can be seen, a good prospect. Because they has a lot of holes,. - Satoimo: Representation of fertility. KURI-KANRONI RENKON EBI NISHIME YASAI MIX #71540 1.1lbs #70392 1 XL #64117 #74918 20/1.1 lbs BOTAN EBI(20/24) GINNAN #62032 6.3oz (80-90pcs) 12/22.9oz. IKURA #71525 Chum 2.2lbs. #8392 MADAGAS- #71534 Pink 2.2lbs. CAR SHRIMP,7/9 6/4.4#(2kg)$70.75/ea ANGEL TEARS #61466 2.65oz. BUDO-MAME SATO-IMO KAMABOKO KINPAKU #4569 10/10pcs (12x12cm) #64120 10/2.2lbs #74074 M size #70257 1 White IWAI-BASHI #90140 120/5 Pair 1.1 lbs. 5.5oz MATSUBA-GUSHI#91717 10cm 100pc. #74075 L size #70258 2 Red 1.1 lbs. 5.6oz. TEPPO-GUSHI #94087 5cm 100pcs 今月の新商品Recommended Item New ITEMS KUKUSUI SHUZO This Wakadori (young Chicken) Gyoza is madeWakadori Gyoza with 100% thigh meat for a softer, juicier and more flavorful filling. Pre-steamed and individually PERFECT SNOW quick frozen to retain natural flavoring (Authentic Kikusui Perfect Snow boasts an enriched sweetness Asian flavors including ginger, soy sauce, mirin and coupled with the creamy texture of moromi granules. sesame oil) This items is fully cooked for quick and It has a noticeably higher alcohol content of 21% safe preparation by food handlers. No MSG added. Great for steaming, pan frying, deep frying and assisted by Kikusui’s innate dynamic and bold flavor. boiling. Perfect Snow is pure, unadulterated sake which has not #74315 F-WAKADORI CHICKEN GYOZA 4/1.89 lbs. (ab48pcs) $8.00/bag been diluted with water allowing you to enjoy a true cask strength sake. Enjoyed in many different ways. Straight, on the rocks, or mixed with milk, soda and Recipe of December OZONI other bar favorites. But always well-chilled. Ozoni is a Japanese soup dish for New Year’s day. The soup #4856 KIKUSUI PERFECT SNOW NIGORI 12/300ml. contains mochi rice cakes, meat or fish, and vegetables. $7.80/ea $ 89.00/cs KANTO STYLE OZONI 1. Cut chicken thigh into bite-size pieces and season with salt and sake. 2. Boil the broth and cook the chicken. Add soy sauce. HIBIKI MISO DARE 3. Add chopped spinach and simmer for a few minutes until vegetables are wilted and cooked. •Chicken Thigh This Japanese Miso Dare goes well with salad, pasta, 4. Toast mochi over open flame or under a broiler until puffy. Place one 1/4 piece mochi into each chawan soup bowl. Arrange kamaboko slices on top. pizza and even paella. It adds a unique, subtle touch •Spinach 1/4 bunch Pour on the soup with spinach(3). of flavor and help you create your own original dish. •Mochi 2pieces •Soy sauce 1.5 tbs #44722 SATO NO KIRIMOCHI 20/14.1oz #24444 HIBIKI MISO DARE 150g 12/150g $12.00/ea $142.00/cs •Dashi broth 2 cups #22721 RYOTEI SHIRODASHI 6/60oz •Kamaboko 2 slices #70168 F-ODAWARA KAMABOKO AKA 50/5.6oz •Yuzu skin (optional) The recipe for ozoni varies from region to region, but it always contains mochi (glutinous rice FISH cakes) and usually has vegetables or greens and some kind of meat or fish. In Japan, its known SKIPJACK TATAKI that if you know what kind of ozoni a person eats, you will know where the person is from. Skipjack tuna migrates as the seasons progress, swimming northward with warm currents SAKE in the Pacific in the spring, and SAKE WITH GOLD FLAKES southward in the fall. Skipjack K AMOTSURU TOKUSEI GOLD tuna is a critical ingredient in This sake is the first Daiginjo sake ever produced in the entire his- Japanese cuisine. tory of sake making in Japan. It has an elegant aroma, a semi-dry flavor and a very deep and rich taste. This special sake contains “Tataki” is a kind of sashimi, when the fish meat’s surface is quickly Sakura Flower shaped gold flake “kinpaku.” seared usually over direct heat and the fish is cut into small thin # 5990 KAMOTSURU TOKUSEI GOLD DAIGINJ 6/720ml . pieces and served while the inside is still raw. Please serve with # 8750 180-KAMOTSURU TOKUSEI GOLD DGJ 12/180ml chopped scallions and sliced garlic. #70932 F-TOSA KATSUO TATAKI 6.6 lbs.(ab.0.65 lbs/300g/pc) $12.50/lbs. #70931 F-KATSUO TATAKI, KY ab.11 lbs/cs SCB TOKUBETU JUNMAI Roasting the Katsuo over fire made by burning highly flammable KINPAKU IRI straw, the external surface of the fish is quickly cooked while the Well-balanced Junmai with sparkling gold flakes inside. An inner portions remain raw. Furthermore, the flavor of smoked excellent Junmai sake made from famous Gohyakumangoku straw is sealed in the flesh of the Katsuo, giving the end product a sake-making rice. It is often enjoyed for festive occasions. Great item for a New Years. tangy barbeque flavor. # 70933 F-WARAYAKI TORO KATSUO TATAKI 6.6#/CS(ab0.65#/300g/pc) # 5740 SCB KINPAKU TB JUNMAI 6/1.8L .
Load more

Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Downloadable Sushi Guide
    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
    [Show full text]
  • Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
    COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants.
    [Show full text]
  • Osechi Ryori
    Vol. 31 No. 4 January 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Contemporary Osechi Ryori — Annual Events 5 JAPANESE STYLE: and Traditions Tai Sea Bream TASTY TRAVEL: Winter: From Harvest Fukushima Kozuyu — to New Year 6 by Yoichiro Nakamura MORE ABOUT JAPANESE COOKING: Cod Yuki-mi Nabe “Snow-Viewing” Hot Pot with Cod Our series featuring the traditional celebratory foods Katsuo no Tatsuta Age associated with Japan’s old lunar calendar concludes Deep-Fried Bonito with this fi nal installment, where we follow harvest- — related events, Shichi-Go-San rites of passage, the winter solstice and fi nally, the anticipation of 8 another New Year. KIKKOMAN TODAY: KFE Celebrates 20 Years in the Netherlands Annual Events and Traditions Winter: From Harvest to New Year From left: Gohei-mochi; sekihan Harvest Festivals onjiki, or “one hundred foods,” and festoons of tree branches are Annual events and traditions in are presented. Similar offerings traditionally sold at festivals Japan are linked to the ancient are made at other shrines held during the tenth or first cycle of growing rice. As autumn throughout Japan. lunar month. These are hung approaches, the rice blossoms, its The tenth month of the lunar with auspicious decorations that ears laden with tiny white calendar marks the beginning of symbolize prosperity and fl owers—and it is just at this time winter. The custom observed on happiness, such as oval-shaped that the Japanese archipelago the “Day of the Boar” of this gold coins and tai.
    [Show full text]
  • Part 3 TRADITIONAL JAPANESE CUISINE
    Part 3 TRADITIONAL JAPANESE CUISINE Chakaiseki ryori is one of the three basic styles of traditional Japanese cooking. Chakaiseki ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front fold of their garments to ward off hunger pangs) is a meal served during a tea ceremony. The foods are fresh, seasonal, and carefully prepared without decoration. This meal is then followed by the tea ceremony. (Japan, an Illustrated Encyclopedia , 1993, p. 1538) Honzen ryori is one of the three basic styles of traditional Japanese cooking. Honzen ryori is a highly ritualized form of serving food in which prescribed types of food are carefully arranged and served on legged trays (honzen). Honzen ryori has its main roots in the so- called gishiki ryori (ceremonial cooking) of the nobility during the Heian period (794 - 1185). Although today it is seen only occasionally, chiefly at wedding and funeral banquets, its influence on modern Japanese cooking has been considerable. The basic menu of honzen ryori consists of one soup and three types of side dishes - for example, sashimi (raw seafood), a broiled dish of fowl or fish (yakimono), and a simmered dish (nimono). This is the minimum fare. Other combinations are 2 soups and 5 or 7 side dishes, or 3 soups and 11 side dishes. The dishes are served simultaneously on a number of trays. The menu is designed carefully to ensure that foods of similar taste are not served. Strict rules of etiquette are followed concerning the eating of the food and drinking of the sake.
    [Show full text]
  • Fukusuke Japanese Ramen
    OPEN HOUR LUNCH MON - THU 11:30 AM - 2:00 PM DINNER MON - THU 5:00 PM - 9:00 PM FRI 11:30 AM - 9:30 PM fukusuke SAT & SUN 11:30 AM - 9:00 PM Japanese Ramen Dining Substitution to Kale Noodle / Udon $1 Extra, Cha-Shu can be substituted with Gyoza or RAMEN Steamed Vegetable SHOYU Shoyu ... SOY SAUCE FLAVOR SHOYU RAMEN 9.79 2 pcs Chashu Pork, Naruto, Bamboo Shoots, Black Mushroom, Seaweed & Green Onion MISO Spicy Miso CHASHUMEN 11.29 5 pcs Chashu Pork, Naruto, Bamboo Shoots, Black Mushroom, Seaweed & Green Onion MISO RAMEN 11.29 2 pcs Chashu Pork, Naruto, Bamboo Shoots, SUPER CHASHUMEN RAMEN 13.79 Black Mushroom, Corn & Green Onion 8pcs Chashu Pork, Naruto, Soft/Hard Boiled Egg, Green Onion & Roasted Garlic Oil SPICY MISO 11.79 2 pcs Chashu Pork, Naruto, Bamboo Shoots, MOYASHI SHOYU RAMEN 11.99 Black Mushroom, Corn, Green Onion, Caramelized Chopped Chashu Pork, Bean Sprout, Jalapeno & Spicy Red Miso Green Onion, Red Onion, Roasted Seaweed MOYASHI MISO RAMEN 12.99 SHOYU RAMEN W/ CHICKEN KARAAGE 11.79 Caramelized Chopped Chashu Pork, Bean Sprout, Deep Fried Chicken Breast, Naruto, Roasted Seaweed, Green Onion, Red Onion & Corn Soft/Hard Boiled Egg & Green Onion SPICY “GARLIC BUTTER CORN” 11.79 3 pcs Chashu Pork, Garlic Butter Corn, Green Onion, Jalapeno & Spicy Red Miso TENNO SEAFOOD RAMEN 14.29 2 pcs Jumbo Shrimps, 2 pcs Mussels, Langostinos, Red Onion, Jalapeno, Cilantro, Green Onion, Bean Sprout, Yuzu Lemon & Spicy Red Miso Super Chashumen SHIO ... SEA SALT FLAVOR SHIO RAMEN 9.79 2 pcs Chashu Pork, Naruto, Bamboo Shoots, Black Mushroom
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch.
    [Show full text]
  • Selections of Las Vegas
    Selections of Las Vegas Available through November 2013 General Manager Steve Klise and Executive Chef Lee Stephens invite you to try some of their favorite local creations. Breakfast Salads Elvis Banana Pancakes Achiote Marinated Grilled Chicken Peanut butter nibs, bacon, maple syrup Watercress, romaine, jicama, chili citrus vinaigrette Congee: Jasmine Rice Porridge Seared Hawaiian Ahi Tuna and Edamame Salad Fried shallots, ginger, scallions, cilantro sprigs, chopped egg Napa cabbage, scallions, daikon, carrots, ginger miso vinaigrette, rice sticks Sandwiches Snack / Appetizer Trays (Cold) Whole Grain Mustard Roasted Pork Tenderloin Jumbo Shrimp Cocktail Sliced tenderloin, fresh dill, pretzel roll, cucumber and red onion salad Picked jalapenos, heirloom tomato concasse, cilantro lime mignonette Portobello Mushroom Parmigiana White Tuna Stuffed Spanish Piquillo Peppers Melted fresh mozzarella, homemade marinara, ciabatta Capers, anchovy, crostini, radish butter Soup Snack / Appetizer Trays (Hot) Saimin Sonoran Enchiladas Locally made noodles, dashi broth, kamaboko fish cake, omelet Queso anejo, soft corn tortillas, red chili sauce, black olives strips, char sui pork, scallions Baked Asparagus and Prosciutto Leek and Fennel White Bean Soup Puff pastry, manchego Pancetta, rosemary oil Dessert Entrees Pistachio Financier Steak Sinatra Chopped pistachios, berry coulis Sauteed New York strip, garlic, mushrooms roasted red pepper, red wine sauce, gold and sweet potato gratin Lamington: Ganache Coated Vanilla Sponge Cake with Coconut Sesame Chicken Stir fried Sambal Ong choy, steamed jasmine rice Grilled Shrimp and Stone Ground Grits with Thyme Smoky pepper and onion sauce Braised Lamb Shoulder, Dates and Pearl Onion Sauce Roasted baby vegetables, minted Israeli cous cous To Order: Local: (702) 798-6229 • Toll-free: (800) 247-2433 • Online: www.airculinaireworldwide.com.
    [Show full text]
  • SUBMISSION to OBJECT to TERMS PROPOSED by the EUROPEAN UNION for PROTECTION AS GEOGRAPHICAL INDICATIONS in AUSTRALIA Submitter N
    SUBMISSION TO OBJECT TO TERMS PROPOSED BY THE EUROPEAN UNION FOR PROTECTION AS GEOGRAPHICAL INDICATIONS IN AUSTRALIA Submitter’s contact information Name: Shawna Morris Company represented, including ACN or ABN, if any: Consortium for Common Food Names (CCFN) Other representative: E-mail address: [email protected] Mailing address: 2107 Wilson Blvd., Suite 600, Arlington, VA, 22201, United States of America Phone number: +1 (703) 528-4818 EU GI name you are objecting to (please use a new form for each term objected to) MORTADELLA BOLOGNA Ground(s) of objection to the protection of the EU GI name (please tick all the grounds that apply) 1. The EU GI name is used in Australia as the common name for the relevant good. X (See details below regarding grounds for our objection based on this element.) 2. The EU GI name is used in Australia as the name of a plant variety or an animal breed. (Please provide any relevant information that shows the name is also a plant variety or animal breed, such as studies, articles, copies of websites or any other relevant information) 3. The EU GI name is identical to, or likely to cause confusion with a trade mark or geographical indication that is registered or the subject of a pending application in Australia. (Please include the details of the GI or the trade mark including the trade mark number) 4. The EU GI name is identical, or likely to cause confusion with, an unregistered trade mark or geographical indication that has acquired rights through use in Australia. (Please identify the trade mark or GI and provide information that demonstrates how it is being used in the Australian marketplace.) 5.
    [Show full text]
  • Lunch Special Hot Entrées
    LUNCH SPECIAL HOT ENTRÉES Served Monday through Friday 11:30 am – 2:00 pm Add miso soup & ginger salad Add to any lunch special Miso soup +1 to entree +4 Ginger salad +1 Sizzling Plates cabbage, carrot, onion and broccoli medley with white rice Bento Box TERIYAKI KATSU cabbage, carrot, onion and broccoli medley with white rice, grilled/broiled and brushed with panko coated and lightly fried with ginger salad, spring roll and orange teriyaki reduction Japanese worcestershire sauce BEEF 6 oz 16 TORIKATSU 16 TERIYAKI KATSU USDA Certified Angus ribeye filet chicken breast grilled/broiled and brushed with panko coated and lightly fried with BEEF 14 oz 25 TONKATSU 15 teriyaki reduction Japanese worcestershire sauce USDA Certified Angus ribeye steak pork cutlet BEEF 11.5 TORIKATSU 11 CHICKEN 15 FISH KATSU 17 USDA Certified Angus chicken breast USDA All Natural, antibiotic and white fish ribeye filet TONKATSU 11 steroid free breast CHICKEN 10.5 pork cutlet ADD-ONS SEAFOOD 17 USDA All Natural, antibiotic FISH KATSU 11.5 sea scallop, shrimp, kani, white fish BEEF 3 oz 7 and steroid free breast white fish SALMON 16 SHRIMP SKEWER 6 SALMON 11.5 Faroe Islands or Scottish skin-on filet SCALLOP 7 Faroe Islands or Scottish SHRIMP 16 CHICKEN 6 skin-on filet Alaskan butterfly shrimp SAUTEÉD SEASONAL 7 SHRIMP 11 SEASONAL VEGETABLES 15 MUSHROOMS Alaskan butterfly shrimp SEASONAL 10 334 East Bay Street VEGETABLES Ansonborough Square Tempura lightly battered, delicately fried; served with tentsuyu sauce and white rice Downtown Charleston Noodle Soup SEAFOOD
    [Show full text]
  • Diversity Calendar 2014 Events Observed by the Diverse People of the United States by NEA Editorial Staff
    Diversity Calendar 2014 Events Observed by the Diverse People of the United States by NEA Editorial Staff Share65 ​ January | February | March | April | May | June | July | August | September | October | November | ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ December January January 1-31 National Mentoring Month Sponsored by the Harvard Mentoring Project, this observance encourages volunteer mentors to help young people from under-privileged backgrounds reach their full potential. Find out more about ​ National Mentoring Month. ​ January 1 Opening of Ellis Island In 1892, the first Ellis Island Immigration Station was officially opened in New York Harbor. By 1924, more than 25 million passengers and crew had entered the United States through the "Gateway to America." The Immigration Act of 1924 restricted immigration, marking the end of mass immigration to the United States. Visit the Ellis Island website to search passenger arrival records ​ ​ and learn more about the immigrant experience January 1 Emancipation Proclamation Anniversary In 1863, President Abraham Lincoln signed this edict proclaiming that all slaves living within rebelling Confederate states "are, and henceforth shall be, free." Find out more at the National ​ Archives. ​ January 1-3 Japanese New Year Celebration Shogatsu is the celebration of the New Year - the most important holiday in Japan. Entrances are decorated with a Shimekezari. A Shimekazari is a twisted straw rope with fern leaves, an orange, and other items considered good omens. People send New Year's postcards to friends and relatives (to arrive on New Year's Day), decorate their entrances, wear ceremonial attire, visit shrines, and eat mochi (rice cakes). Family members gather in their hometown and spend the time together.
    [Show full text]
  • Sample Lunch Dinner Menu
    Sides Appetizers White Rice $2 Edamame $3 Japanese soybean steamed and tossed with salt. Brown Rice $3 Shrimp Shumai $5 Steamed Shrimp dumpling served with sesame Sliced Avocado $3 Oil and light soy vinaigrette. Yakitori $6 Beverages Skewered chicken glazed with teriyaki sauce and 7 spices. Assorted sodas $2 Coke, Diet Coke, Unsweetened Iced Tea, Cranberry juice, Agedashi Tofu $7 Sprite, & Club soda Fried tofu served in a sweet dashi sauce with grated Hot Green Tea (cup) $2 fresh ginger and white radish. Gyoza $7 House-made pan-seared dumplings served with sesame Lunch Specials oil and light soy vinaigrette. Served with miso soup Takoyaki $7 Bento Boxes Octopus dumplings with Japanese aioli, pickled red Chicken teriyaki $15 ginger, finely shredded seaweed, dried bonito flakes and Salmon teriyaki $16 Worcestershire sauce Negimayaki $11 Sushi Lunch $15 Pan-seared scallions wrapped with thinly sliced New 5 pieces of sushi and a California roll York strip steak and topped with a house-made teriyaki sauce. Sashimi Lunch $15 7 pieces of sashimi and a bowl of rice Shrimp & Vegetable Tempura $12 Maki Combo Lunch $ 15 Lightly battered and fried shrimp and assorted Spicy tuna roll, California roll and cucumber roll vegetables, served with a house-made tempura sauce. *Customer advisory note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illnesses, especially if you have a medical condition. Our ingredients are supplied by both local and non-local suppliers, therefore we are unable to guarantee that any item is completely free from gluten or any other allergen and we assume no responsibility for guests with food allergies or sensitivities.
    [Show full text]