Selections of Las Vegas

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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.

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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.
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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.
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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
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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.
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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.
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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
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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.
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Basil-Leaf-Menu-102316.Pdf
The Basil Leaf Thai & Sushi Restaurant www.TheBasilLeafWS.com THAITHAI----LUNCHLUNCH SPECIAL MENU Weekday Lunch Special: Monday-Friday 11:00 am.-2:30 pm . (Served with a Spring Roll) Chicken, Pork, Tofu or Vegetable $7.99 *Beef $8.99 * Shrimp $10.99 * Seafood combo *12.99 1. Red Curry* (Kaeng Deang): Red curry paste with coconut milk, bell peppers, bamboo shoots and fresh basil leaves. 2. Green CurryCurry** (Kaeng Khaiw Wan): Green curry paste with coconut milk, eggplant, bell peppers, bamboo shoots and fresh basil leaves. 3. Pad Kra Prao (Thai basil): Sautéed fresh chili sauce, bell peppers, carrots, onions and fresh basil leaves. 4. Pad Mamaung (Cashew nut): Cashew nuts, bell peppers, onions, carrots, celery, water chestnuts and pineapple. 5. Pad Prik PowPow**( Chili paste): Thai special chili paste with bell peppers, onions, scallions, carrots, broccoli, zucchini and fresh basil leaves. 6. Pad Pak (Mixed Vegetables): Mixed vegetables with a delicious house sauce. 7. Pad Peaw Wan : Onion, pineapple, water chestnuts, tomatoes, cucumber, scallions and bell peppers stir fried with sweet and sour sauce. 8. House Fried RiceRice: Jasmine rice stir fried with egg, onions, carrots, snow peas, scallions and tomato. 9. Pad ThaiThai: Stir fried small rice noodles with a special tamarind sauce, egg, scallions, and bean sprouts served with ground peanuts. 10. Pad Kee MaoMao** (Drunken Noodle): Stir fried large noodles with chili, carrots, onions, broccoli, bell peppers and fresh basil leaves in special house brown sauce. 11. Thai Boat or “““ PhoPhoPho”Pho ””” (Noodle Soup): Rice noodles, onions, scallions and fried garlic. Served with fresh basil leaves, bean sprouts and lime.
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Quick and Easy Recipe Ideas for Busy People
Chapter 1 –Appetizers 1) Aburage Appetizer 2) Stuffed Aburage 3) Chicken with Nori 4) Korean Pupu Chicken 5) Cucumber with Imitation Crab 6) Lumpia and Sauce 7) Koko 8) Namasu with Codfish 9) Eggplant Namasu 10) Namako Namasu 11) Ogo Namasu 12) Oyster Roll 13) Spinach Roll 14) Seafood Pupu 15) Shrimp Treats 16) Squid Pupu 17) Ika Tempura 18) Kamaboko Tempura 19) Mashed Potato Tempura 20) Pork Tempura 21) Shrimp Tempura 22) Won Ton 23) Clam Dip 24) Crab Dip 25) Kim Chee Dip 26) Taco Dip 27) Tortilla Chips Dip 28) Vegetable Dip 29) Mexican Platter 1 Copyright © 2005 | recipe-idea.com Chapter 2 –Beverages 1) Energy Shake 2) Fruit Punch 3) Fruity Punch 4) Fruit Punch Delight 5) Jello Punch 6) Homemade Fresh Guava Juice 7) Frosty Orange Drink 8) Frozen Strawberry Daiquiri 9) Strawberry Spritzer Chapter 3 –Cakes 1) Banana Pudding Cake 2) Blueberry Cake Mix 3) Butter Pecan Cake 4) Carrot Cake 5) Cherry Glazed Sponge Cake 6) Chocolate Dobash Cake 7) Chocolate Zucchini Cake 8) Christmas Jello Cake 9) Ice Cream Cake 10) Jello Cheesecake 11) Mayonnaise Cake 12) Mochi Cake 13) Nut Swirl Pudding Cake 14) Pluck Cake 15) Pineapple Cream Cheese Cake 16) Pumpkin Cake 17) Strawberry 7-Up Cake 18) Wine Cake 19) Pistachio Cake 2 Copyright © 2005 | recipe-idea.com Chapter 4 –Cookies 1) The Best Chocolate Chip Cookies 2) Butterscotch Chocolate Chip 3) Cornflake Cookies 4) Hundred Dollar Cookies 5) Ice Cream Cookies 6) Crunchy Jumble Cookies 7) M & M Cookies 8) Peanut Butter Cookies 9) Rice Krispies Cookies 10) Sugar Oatmeal Cookies 11) Shortbread Cookies 12) Swedish Cookies 13) Toll House Cookies Chapter 5 –Pies 1) Banana Cream Pie 2) Blueberry Cream Cheese Pie 3) Chocolate Dream Pie 4) Coconut Cream pie 5) Ice Cream Pie 6) Lemon Chiffon Pie 7) Double-Crust Mango Pie 8) Ohelo Berry Pie 9) Impossible Pumpkin Pie 10) 3-Layered Pumpkin Pie 11) Shortbread Pumpkin 12) Strawberry Delight Pie 3 Copyright © 2005 | recipe-idea.com Chapter 6 -Misc.
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Special Article01 0617
Photo: En Brasserie SPECIAL ARTICLES • 1 Umami, a culinary buzzword, is the Japanese word for the fifth flavor on the palate. Often translated as “savory,” some chefs around the world are incorporating umami-rich ingredi- ents such as kombu (kelp), miso (soybean paste) and kat- suobushi (dried bonito flakes) into their cooking. Japanese cuisine, ingredients and techniques are some of Japan’s great exports. What is happening with Japanese cuisine outside Japan and what does the future hold? What ingredi- ents are being exported and what can be produced locally? Sushi Becomes Mainstream Sushi, once considered exotic, has become one of the most popular foods in the world. Currently there are 6,000 in- store sushi bars in the United States for “time-conscious con- sumers” with sushi-to-go home meal replacements (HMR). Advanced Fresh Concepts (AFC), the pioneer of sushi HMR, was established in 1986 by Ryuji Ishii. Originally they set up WHILE the Japanese have always held their own cuisine in high a sushi bar inside the supermarket to demonstrate sushi mak- regard, the publication of the premiere Tokyo Michelin Guide ing and to sell sushi. in October 2007 has Japanese cuisine being reconsidered Popular exports from Japan for the sushi industry include around the world. Japanese food has a rich history contribut- nori (laver), rice wine vinegar and the rich diversity of seafood. ing to the many facets of a meal, including the assembly of a Tsukiji, the world’s largest seafood market, has become a brand wide variety of ingredients and exquisite presentations. Even a name recognized by many chefs and consumers.
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Alaskan Pollock Roe Processing a Description of Current Japanese Industrial Methods and Their Adaptation to the Fishery in British Columbia by H
Alaskan Pollock Roe Processing A Description of Current Japanese Industrial Methods and Their Adaptation to the Fishery in British Columbia by H. Tsuyuki and S. Fuke Technology Services Branch Fisheries Management, Pacific Region Fisheries and Oceans Canada 6640 N.W. Marine Drive Vancouver, B.C. V6T 1X2 December 1978 Fisheries and Marine Service Technical Report No. 851 Fisheries and Marine Service Technical Reports The e reports contain scientific and tec hnica l informati on that repre eills an important co ntribution to existing k nowledge but whi ch for some reason may not be appropriate for primary sc ientific (i .e. JOllrnal) publication. T ec hnica l Reports are direct ed primarily towards a world wide audience and have an internati onal distribution. No res t ri cti on is placed on subject maller and the se ri es ren ec ts the broa d intere. ts and policies of the Fisheri es an d Marine Se rvice, namely, fi sheri es Illanageillent, tec hnology and deve lop m ent , ocean sciences and aq uatic environ m ents releva nt to Ca nada. T ec hnical Reports may be cited as full publications. The co rrec t citation appears abo ve the abstract o f each report . Each report will be abstrac ted in Aqllalic Sciellces alld Fisheri('s ~bs lra c l s and wi ll be in dexed annually in the Servi ce 's index to sc ie ntiric ancl tec hnica l publi ca ti on N umbers 1-456 in this se ri es we re iss ued as T ec hn ica l Reports o f th e Fisheri es Resea rch Boa rd of Ca nada .
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Souvenirs to Help You Enjoy Vivid Memories of Your Trip to Atami
Famous Products – Local Specialties – Special Products Choose from a wealth of souvenirs to help you enjoy vivid memories of your trip to Atami. Atami Hot Springs, Japan’s leading hot spring village. Since long ago, hot springs have flowed from within the ocean, and because the ocean in the area was warm, the area was originally called “Atsuumigasaki” (literally, the “Peninsula of Hot Ocean Water”). It was said that soon after establishing the Edo shogunate, Tokugawa Ieyasu made a sojourn of seven days to bathe in the hot springs. After that, the Atami Hot Springs were “gifted” to Edo Castle as a famous hot spring village serving the Tokugawa family. So, though it was a hot spring resort town, Atami was “presented” as a “gift.” The delicious cuisine of the town… The “fruits of the earth”… The skills of the craftsmen… We present a catalog with a line up of every type of “souvenir” to enhance your memories of your trip to Atami. Reward your loved ones, and yourself, with some of these outstanding souvenirs. Foods / Side Dishes Side / Foods You can enjoy at home “Deep-fried” cooking condenses the Confectionary Western / Japanese simmered Kinmedai, a typical sh bounties from the sea giving birth to found in Izu,seasoned the way the company’s motto since its leading shermen chefs do. establishment: “We want customers to eat great tasting cuisine.” Foods / General Goods General / Foods Household GoodsHousehold Cafés / Restaurants / Cafés Services / Floor Maps Carrying on the traditions of five generations, the fifth generation owner Carrying on the sentiments of Suzuki Tomekichi, the founder who When it comes to “horse mackerel,” the fish is full of DHA and travels to the market every morning and buys only the seafood he is con- was the head of a group of fishermen and lived only for fishing, EPA which is considered to be good for the brain and blood, and vinced is suitable after examining it with his own eyes.
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