20201012 Oriental Merchant E-Cookbook A5
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Post Covid Main Menu July 2021
SHIME-Noodles, Soups Awase Miso Shiru $5.00 Curry Ramen OR Udon $17.00 country style miso, handcrafted dashi, seasonal two shrimp tempura, scallions, crème fraiche, veggies braised beef and veggie curry broth Kinoko Miso Shiru $6.00 Niku Udon $20.00 country style miso, handcrafted dashi, assorted Sliced ribeye and onions, scallions, mitsuba, Naruto, mushrooms braised beef broth, udon noodles Ramen Salad $17.00 Tori Mazemen $16.00 sesame bean sprouts, cucumbers, onsen egg, shredded chicken, mushroom, onsen egg, mitsuba, scallions, shredded chicken, sprouts, ginger soy nori, garlic soy, no broth dressing Sukiyaki Udon $20.00 Shio Ramen $11.00 sliced rib eye, onions, mushrooms, scallions, ginger wakame, menma, scallions, sesame seeds, chicken soy, no broth broth Vegetable Yaki Udon $17.00 Buta Moyashi Ramen $16.00 veggies, ginger soy sauce, no broth, vegan pork belly, bean sprouts, chili oil, scallions, miso Kakiage Zaru Soba $17.00 broth shrimp & mixed veggie tempura fritter, cold dashi Tan Tan Men $16.00 soy broth, cold soba noodles spicy sesame ground beef & onion, menma, bean sprouts, scallions, chicken soy broth KIDS MENU 10 & Under $10 1. Shio Ramen plain chicken ramen, naruto edamame Kids Plates – includes edamame, arabiki corn dog, plain miso, furikake gohan or fries (both+$2) 2. Chicken Skewers Momokawa (thigh), muneniku (breast) 3. Karaage fried chicken 4. Tempura Two shrimp, assorted veggies, dashi dipping sauce *all prices are subject to change without notice. Thank you for your understanding $25 minimum order per person . -
More Prisoners
Chapter 3: MORE PRISONERS Sunday, November 21, 1943 Morning: fried eggs, fried potatoes, coffee Lunch: rice, pork and beans, tea Dinner: rice, nimono (lamb with Swiss chard) Every day, I work as a waiter and am getting a good reputation. Every day, many people from camp come to the administrator’s fence. We can see who comes. There would be comments such as “if that guy came, something is strange” or “the man who was supposed to come didn’t show up, so maybe…” Mystifying like a vortex. The lieutenant in charge of the stockade ordered us to prepare food for thirty more people. We told him there is not enough food for thirty more. The lieutenant said, “That’s none of my business.” We are living with barely enough food for ourselves. Now, they ordered us to prepare thirty more servings. Sure enough, twenty-eight boys from Hawaii arrived. These boys have had no food or drink since the night before because they were detained in the tents we used to occupy. We had to work so hard because we had to feed them first. Now, the inmates total sixty-eight. Twelve of us were moved to a small room adjacent to the shower. We asked today's newcomers about what was going on in camp. One said that the people in camp were collecting five dollars from each block to send a telegram to the Spanish consulate. People were also preparing comfort kits. Another said the food was getting a little better, but then, another said it was getting worse. -
Japan Resource Packet
Learning About Japan: A Resource Guide 1150 18th Street, NW, Suite 100, Washington, DC 20036 Tel: 202-238-6900・Fax: 202-822-6524・ [email protected]・www.us.emb-japan.go.jp/jicC/index.html This resourCe guide is intended to enhanCe the study of Japan and its culture in your classroom or for your own self-study. The handouts inCluded in the paCket are some of the Japan Information & Culture Center’s most requested topiCs from teachers and students. The following resources are also available from the JICC upon request: Coloring Book paCket Japanese Folk Tales Kenta: My Life in Japan Elementary School Life packet Junior High School Life packet Senior High School Life packet NiponiCa Magazine Map of Japan Japanese Tourism Information The JICC also has videos and Cultural items for loan. For more information and to reserve items, email [email protected] 2 Table of Contents Overview of Japan ----------------------------------------------------------------------------------------------------------------------- 4 School Life in Japan: Overview -------------------------------------------------------------------------------------------------------- 6 School Life in Japan: Sample Schedule -------------------------------------------------------------------------------------------- 8 Japanese Language: 日本語 (Nihongo) ----------------------------------------------------------------------------------------------- 9 Useful Phrases ------------------------------------------------------------------------------------------------------------------------- -
Glycemic Index of Single and Mixed Meal Foods Among Common Japanese Foods with White Rice As a Reference Food
European Journal of Clinical Nutrition (2003) 57, 743–752 & 2003 Nature Publishing Group All rights reserved 0954-3007/03 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food M Sugiyama1*, AC Tang2, Y Wakaki3 and W Koyama3 1National Institute of Health and Nutrition, Japan; 2Department of Health Promotion Sciences, School of Health Science and Nursing, Faculty of Medicine, The Tokyo University, Japan; and 3Kumamoto Health Management Center, The Japanese Red Cross Company, Japan Objective: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. Design: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. Setting: The study was carried out in an outpatient setting. Subjects: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m2 were included. Result: The correlation between incremental area under curve of white rice and glucose was r ¼ 0.853 (n ¼ 10, Po0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20–40%. -
School Lunch Menu May 2021
School Meal Menu September 2021 Monday 月 Tuesday 火 Wednesday 水 Thursday 木 Friday 金 August 30 31 September 1 2 3 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad Thai Fish Fingers with Rice Tuna & Tomato Sauce Pasta Beef Lasagne Chicken Fried Rice Mapo Doufu (Contains Pork) Japanese Chicken Curry BBQ Beef & Pork Meatballs, Onigiri Meal Shepherd's Pie Onigiri Meal Onigiri Meal Pasta & Veg Onigiri Meal Onigiri Meal 6 7 8 9 10 Tomato Sauce Pasta Tomato & Cheese Lasagne Egg Salad Sandwich Japanese Vege Curry with Vegetable Fried Rice Ham & Cheese Sandwich Chicken Enchilada Grilled Ginger Soy Salmon, Croquette Ham & Cheese Pizza Butter Chicken Curry Beef Yakisoba Rice & Veg Chicken Meatball Marinara Oyakodon (Chicken & Egg Onigiri Meal Onigiri Meal Carbonara (Contains Pork) Pasta Rice Dish) Onigiri Meal Shanghai Pork Noodles Onigiri Meal Onigiri Meal 13 14 15 16 17 Tomato Sauce Pasta Phad Thai Spinach & Ricotta Quiche Tofu & Vegetable Stir-Fry Macaroni & Cheese Fried Rice with Char Siu Chicken Burger Chicken Noodle Soup & Chicken Quesadilla Karaage Chicken with Rice Pork Japanese Pork Curry Bread Roll Minced Beef & Cheese Pie Ball Pasta with Bolognese Sauce Onigiri Meal Beef Stroganoff with Rice Onigiri Meal Beef & Rice Burrito Onigiri Meal Onigiri Meal Onigiri Meal 20 21 22 23 24 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad -
Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021
Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021 Course Menu Friday 4 September Lunch Udon Noodle Soup Vegetable Tempura with Root Vegetables, Lotus Root & Watercress Deep Fried Tofu Traditional Toppings & Sides; Natto, Nanami Togarashi (Japanese Chilli Pepper Powder), Toasted Sesame Seeds, Toasted Nori Seaweed, Spring Onion, Grated Daikon Dinner Leek and Sweetcorn Miso Soup Short Grain Brown Rice with Nutty Soy Beans Iso Age (Nori Roll with Tofu & Carrot) Green Vegetables with Gomaae (Sesame Dressing) Turnip Pickles with Ume Plum Vinegar Additional Dishes Fermented Onion Condiment Furikake Condiment Saturday 5 September Lunch Ozone - Hearty Miso Soup with Mugwort Mochi Harusame (Rice Noodle) Salad with Vegetables, Wakame Seaweed and Edamame Beans in a Sweet Sesame Dressing Dinner Lotus Root Dumplings in a Light Broth Short Grain Brown Rice with Adzuki Beans Tofu, Pak Choy & Mushroom Stirfry in a Ginger Kuzu Sauce Arame Seaweed Takuan Pickles Pear Kanten Dessert Additional Dishes Making Amazake with Sweet Brown Rice Sunday 6 September Lunch Pan-Fried Soba Noodles with Vegetables & Toasted Nori Seaweed Juicy Deep Fried Tofu Wakame Soup Radish and Cucumber Pickles Dinner Gojiru ‘High-Energy’ Miso Soup Onigiri - Miniature Brown Rice Balls with Nori Seaweed White Fish* with Shiitake & Enoki Mushrooms, Watercress & Carrot in a Kuzu-Sake Sauce Grilled Courgette & Miso Sauce Sautéed Wakame Seaweed with Sesame Seeds Sweet Daikon Pickles with Amazake Homemade Amazake Dessert with Fresh Ginger Please note: Menu is subject to adjustment, due to availability of seasonal vegetables. *A vegan option of Pan-Fried Tofu will also be available.. -
Recommended Recipe for Each Function 1
Recommended Recipe for Each Function 1. RICE .............................................................................................. 1-2 2. GRAIN........................................................................................... 3-4 3. CLAYPOT...................................................................................... 5-6 4. CONGEE ....................................................................................... 7-8 5. SOUP............................................................................................ 9-10 6. PORRIDGE ................................................................................... 11-12 7. STEAM.......................................................................................... 13-15 8. STEW............................................................................................ 16-18 9. BAKE............................................................................................. 19-20 10. FRY................................................................................................ 21-26 11. YOGURT........................................................................................ 27-29 12. MANUAL ...................................................................................... 30-50 Steamed Rice 150kcal/100g Ingredients: Pearl rice: 2 cups Water: to the water mark "2" Directions: 1. Rinse the pearl rice, pour it into the cooking bowl and fill it with water to the mark “2” 2. Choose the left or right pot and cover the lid; press “RICE” and wait till -
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. -
Beef Haw Fun 11 Chicken Lo Mein 9 Yaki Udon 10 Pad Thai
CHARLOTTE, NC Rip.Rip. Dip.Dip. Repeat.Repeat. TwoTwo MalaysianMalaysian flatbreads,flatbreads, servedserved withwith aa sideside ofof ourour signaturesignature currycurry sauce.sauce. 55 Korean Twice Fried Wings 8.5 Sauced in garlic gochujang and topped with peanuts, sesame and cilantro. Hawkers Wings 7.5 BATTERED or NAKED Choice of sauce: sweet thai chili, hainanese , honey sriracha , spring onion ginger or rub: five-spice, chuan jerk Sichuan Wontons 8 Yi-Yi’s Chicken Dumplings 7 Our Auntie’s classic recipe hand-rolled daily, wok-seared or steamed, served with a sweet soy dipping sauce. Golden Wontons 7.5 Hand-made daily filled with chicken, shrimp and mushrooms, fried to a crisp and served with a sweet chili dipping sauce. Char Siu 8 Pork shoulder, sweet soy, spring onions Crispy Tofu Bites 6 Edamame 4 add chili and garlic 1 Hawker’s Delight 7 Saucy blend of wok-seared tofu, broccoli, carrots, napa (pro tip: the cabbage, not the city), bell peppers, shiitake and straw mushrooms Five-Spice Green Beans 6 Lightly battered, fried to a crisp, tossed in our signature five-spice seasoning Chow Faan 9 Classic fried rice packed with chicken, shrimp, char siu, eggs, onions and soy sauce. Basil Fried Rice 7 An herbal take on a classic fave. Eggs, onions, fresh basil and soy sauce. Po Po Lo’s Curry 10 Our hearty family recipe that has been shared for generations with veggies, rice and your choice of: CHICKEN / BEEF / TOFU Jasmine Rice 2 Beef Haw Fun 11 Hey, wok hei! Savory wide rice noodles, sliced steak, green onions, bean sprouts, onions and soy sauce Hokkien Mee 11 Egg noodles mixed with shrimp, sliced chicken and char siu, wok-seared with veggies in a dark soy sauce. -
Yaki Udon Noodles
DINNER MENU APPETIZERS SALADS Edamame / 4.00 Pork Gyoza / 5.50 House Salad / 3.50 Pork Eggroll / 5.50 Cucumber Sunomono / 4.95 Fried Vegetarian Spring Roll / 5.50 Seaweed Salad / 4.95 Crab Rangoon / 6.50 Squid Salad / 5.95 Calamari Tempura / 8.95 Spicy Sashimi Salad / 14.95 Shrimp Tempura / 8.95 Vegetable Tempura / 6.95 FRIED RICE *No Egg Upon Request* Vegetable Fried Rice / 9.95 Steak Fried Rice / 12.95 Tofu Fried Rice / 10.95 Shrimp Fried Rice / 12.95 Chicken Fried Rice / 11.95 Combo Fried Rice / 13.95 (Chicken, Steak, and Shrimp) NOODLES Choose between thin wheat yakisoba noodles or thick yaki udon noodles Vegetable Yakisoba or Yaki Udon / 10.95 Chicken Yakisoba or Yaki Udon / 12.95 Tofu Yakisoba or Yaki Udon / 11.95 Steak Yakisoba or Yaki Udon / 13.95 Shrimp Yakisoba or Yaki Udon / 13.95 Combo Yakisoba or Yaki Udon / 14.95 (Chicken, Steak, and Shrimp) HOUSE SPECIALS Tempura Udon / 13.95 Thick, wheat noodle in a refreshingly mild-flavored soy dashi broth. Dol-Sot-Bop Served with / tempura 14.95 shrimp and veggies Steamed rice with sauteed beef and vegetables topped with a fried egg and served in a hot stone bowl. Bul-Dak / 16.95 Spicy Korean-style fire chicken and sauteed veggies. Served with steamed rice Tofu Dol-Sot-Bop / 13.95 Steamed rice with tofu and vegetables topped with a fried egg and Bulgogi served / 17.95 in a hot stone bowl Korean-style barbeque beef and sauteed vegetables. Served with steamed rice ENTREES Served with miso soup, house salad, vegetables, and steamed rice (Substitute fried rice for $2.50) Spicy Ginger Shrimp / Blackened Tuna Steak / 18.95 17.95 Chicken Katsu / Pineapple Chicken Karaage / (breaded in panko and deep fried) (Sweet and sour) 18.95 19.95 Teriyaki Chicken / Hibachi Steak / 18.95 20.95 S I D E S Steamed Rice / 2.50 Sauteed Vegetables / 7.95 Miso Soup / 3.00 Steamed Vegetales / 7.95 Sushi Rice / 3.50 DESSERTS Tempura Ice Cream / Mochi Ice Cream / Green Tea Ice Cream / 6.00 5.00 4.00 . -
Ramen Udon Or Soba Japanese Tapas Drinks Dessert
Ramen Udon or soba Japanese tapas Drinks Dessert Choose your favourite ramen flavour: soy, miso, shio or You have the choice between two types of traditional, freshly Japanese tapas are not starters. Each dish is served straight All drinks in bottles and cans may also be bought To conclude a perfect meal we recommend: togarashi, created by our specialists in house. made Japanese noodles. away when it is cooked. to take away. Udon Edamame ** Mineral water, fruit juice Ice cream * Udon is a thicker noodle made Boiled green soy beans – cold Carafe of mineral water 330 ml 4.00 Moochi (ice cream wrapped in rice dough) exclusively from wheat flour, salt and lightly salted (served warm on Valser Classic 500 ml 4.50 3.00 / each more 2.00 and water. request) Valser Silence 500 ml 4.50 Soy base Miso base Shio base Togarashi 5.50 Coca-Cola 500 ml 5.00 Dorayaki * Clear and Made with Natural and Red and hot Coca-Cola Zero 500 ml 5.00 Japanese pancake stuffed with sweet azuki mild like a sesame and clear, lightly spiced miso Soba Kimchi pickles Sprite 500 ml 5.00 beans / 3.50 bouillon. fine spices. salted. soup. Soba is a finer, brown noodle Korean-style cabbage Fanta 500 ml 5.00 made from buckwheat. Soba is 5.50 Rivella Rot 500 ml 5.00 very easy to digest, and due to Nestea Ice Tea 500 ml 5.00 its length it is symbolic in Japan Wafu salad Minute Maid Apfelschorle 500 ml 5.50 Nature ramen for a long and happy life. -
Mooncat Ramen
MoonCat Ramen Menu Appetizer Edamame 3.5 Edamame Spicy 4 Shishitou(Green pepper) 5 Chashu 5 Takoyaki 6 Ikageso 6 Pork Gyoza (5pc) 6 Vegetarian Gyoza (5pc) 6 Kurobuta sausages 7 Chicken Karage 5 Ton-katsu (Pork katsu) 7.5 Chicken katsu 7 Buns 4 Bao -Chicken 5 -Chashu 5 Kaki-fry 7.5 Table side fry 7 Palla di riso 3 -6pc small rice ball (Enjoy with Ramen or Carpaccio! ) Onigiri (2pc) 4 Miso soup 3 Seaweed salad 6.5 Small green salad 4 Arizona Salad 9 Seasoned Spinach Ohitashi 3 Carpaccio -Salmon 6 Add Palla di riso -Tuna 7 (Rice-ball) for any salads -Urchin ※ASK +2 Ramen The Tonkotsu broth is prepared in the restaurant by hand. Please note that there may be slight differences in the consistency of the broth from day-to-day. Tonkotsu Ramen 12.5 Rich pork based broth with roasted pork, bean sprouts, boiled egg, green onion, red ginger Monrovia Tonkotsu Ramen 8 Original soup of MoonCat with roasted pork, boiled egg, green onion, red ginger Miso Ramen 12 Soybean paste broth with roasted pork, spinach, boiled egg, green onion, corn Shoyu Ramen 9.5 Soy sauce based clear broth with roasted pork, spinach, boiled egg, green onion, bamboo shoots Toppings for all Ramen Happy Shoyu Jr. 5 Green onion, red ginger, Small Shoyu ramen spinach, corn, bamboo shoots, bean sprouts, Yuzu-shio Ramen 10 nori(seaweed) +1 Japanese citrus and salt clear broth with roasted pork, Boiled egg +1.5 spinach, boiled egg, green onion, bamboo shoots Extra noodles +2 Curry Ramen 11 Japanese curry over Shoyu Ramen Pork belly, ground beef, (Chicken curry, Potato, Carrot, Onion)