Intellectual Property Center, 28 Upper Mckinley Rd
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
The Small Details Group Dining & Events
THE SMALL DETAILS GROUP DINING & EVENTS AT DRAGONFLY SUSHI & SAKÉ COMPANY WE ARE PASSIONATE ABOUT CREATING MEANINGFUL CONNECTIONS. Our group dining packages are designed to help you build stronger friendships, celebrate memories and bring out the very best in your group as they gather around the table at Dragonfly. DRAGONFLY 3 THE SMALL DETAILS - CONTENTS FOOD MENUS Fresh selections SHOGUN MENU EMPEROR MENU from farm and sea IZAKAYA FAMILY STYLE IZAKAYA FAMILY STYLE prepared Izakaya (family) style. Creating artful flavors. Anchoring your event. Izakaya is a tapas-style dining Izakaya is a tapas-style dining Sewing friendships tighter. experience that encourages joy experience that encourages joy BEVERAGE MENU Bringing your friends, colleagues, and fulfillment through and fulfillment through family closer together. sharing and conversation. sharing and conversation. Spirited concoctions and unexpected combinations to lighten the mood. 4 guest minimum 4 guest minimum Setting the scene for an evening of relaxation, enjoyment and conversation. $65 $85 $22 $24 $27 $32 PAGE 4 PAGE 5 PAGE 6-7 * per person price does not include 20% gratuity and 7% sales tax Looking for a more exclusive experience? Total buyouts, private luncheons & sushi classes are available, please contact us for more details. DRAGONFLY 4 IZAKAYA-SHOGUN MENU STARTERS SUSHI BUTTER SAUTÉED EDAMAME CLASSIC ROLL togarashi, sea salt, bonito flakes baked, tuna, albacore, seasonal white fish, scallions, spicy sauce, eel sauce SHISO PRETTY tuna tartare, scallion, spicy mayo— COBRA KAI ROLL wrapped in shiso leaf & flash fried krab delight, red onion, tomato, tempura flakes, lemon, salmon, WONTONS garlic-shiso pesto, aged balsamic krab, cream cheese, peach-apricot reduction “THE BOMB” ROLL tuna, tempura shrimp, krab delight, BEEF TATAKI avocado, tempura flakes, eel sauce, seared n.y. -
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. -
Menupro Dinner 2020
RED WINE BY THE GLASS Cabernet, Roth Estates, Alexander Valley ................................. $13 Pinot Noir, Acrobat, Oregon ........................................................ $11 Cabernat Sauvignon, Alexander Valley ...................................... $10 Bordeaux Rouge, Chateau Recougne ............................................ $9 Super Tuscan, Tommasi "Poggio Al Tufo" .................................. $8 Rioja Tempranillo, Equia, Spain ...................................................... $7 Malbec, Pascual Toso Agentina ...................................................... $7 Merlot, Hayes Ranch California ..................................................... $7 Cabernet Sauvignon, Bodega Norton Agentina ......................... $7 WHITE WINE BY THE GLASS Sauvignon Blanc, J. Christopher Willamette Valley ............... $12 Chardonnay, Ferrari Carano Alexander Valley ........................ $12 Dry Riesling, Trefethen Estate Napa .......................................... $11 Pinot Gris, Ponzi Vineyards, Willamette Valley ........................ $10 Pinot Grigio, Marco Felluga, Collio, Italy .................................... $9 Dry Riesling , Dr. loosen, Mosel Germanay .............................. $9 Chardonnay unoak, Lincourt Santa Barbara ............................... $8 Gewurztraminer, Villa Wolf Germany ......................................... $8 Chardonnay, Guenoc Lake County CA ....................................... $7 Rose, Gassier, Provence ................................................................ -
Beer Draught Draught Sake & Spirits Sake Junmai Daiginjo Ginjo Specialty Cocktails Mexico Asia Sumo Classics Sparkling
BEER DRAUGHT BLUE MOON | 6 COORS LIGHT | 6 KIRIN | 7 NEGRA MODELO | 7 PACIFICO | 7 SAPPORO | 7 805 CERVEZA | 7 LAGUNITAS IPA | 7 ‘MAKE IT’ A CUCUMBER AGUACHILE MICHELADA | 3 DRAUGHT SAKE & SPIRITS SHO CHIKU BAI — HOT SAKE (3 OZ/9 OZ CARAFE) | 6/17 PATRON SILVER | 12 TITOS | 12 SAKE JUNMAI SWORD OF THE SUN TOKUBETSU HONJOZO 300ML | 32 BAN RYU HONJOZO 720ML | 8/22/50 TOZAI LIVING JEWEL 720ML | 32 DANCE OF THE DISCOVERY* 720ML | 54 JOTO ‘THE GREEN ONE’ 720ML | 46 HIRO ‘BLUE’ JUNMAI GINJO 300ML | 6/26 TY KU SILVER 720ML | 7/20/40 KUROSAWA 720ML | 60 WATER GOD 720ML | 90 DAIGINJO JOTO ‘ONE WITH CLOCKS’ 720ML | 72 BIG BOSS 720ML | 90 SILENT STREAM 720ML | 250 PURE DAWN 720ML | 15/30/60 GINJO CABIN IN THE WOODS 720ML | 10/36/72 FUKUCHO ‘MOON ON THE WATER’ 720ML | 78 KANBARA ‘BRIDE OF THE FOX’ 720ML | 70 DEMON SLAYER 720ML | 120 RIHAKU ‘WANDERING POETS’ 720ML | 58 TOSATURU DEEP WATER AZURE 7 720ML | 12/34/70 SPECIALTY HOU HOU SHU SPARKLING 300ML | 33 JOTO ‘THE BLUE ONE’ NIGORI 720ML | 62 RIHAKU ‘DREAMY CLOUDS’ NIGORI 720ML | 68 MOONSTONE COCONUT LEMONGRASS 750ML | 7/22/45 BLOSSOM OF PEACE 720ML | 38 SAYURI ‘WHITE CRANE’ NIGORI 720ML | 8/22/50 COCKTAILS MEXICO BUBBLES AND FLOWERS | 14 Passion fruit, champagne, hibiscus + butterfly pea flower MEXICAN SWIZZLE | 16 Tequila silver, Ancho Reyes, Mr. Black, watermelon + cinnamon syrup OAXACAN OLD FASHIONED | 16 Reposado tequila, amaro liquor aperitif + demerara simple syrup ASIA MUCHO GRANDE UMAMI MARTINI | 18 Enoki mushroom infused japanese gin, dry sake, Pocari sweat water KEMURI | 16 Japanese whiskey, -
A5 MENU GENERIC SUMMER 2019 FINAL.Indd
THE ‘MOSHIMO’ SUSHI BOAT A selection of our sushi and sashimi for larger groups and parties, beautifully served on bamboo boats. Just let us know how much you want to spend (£40+) and let the chefs select the best sushi and sashimi for you, “omakase-style”* *subject to availability 微信掃碼 享中文菜單，看美食圖片 HOMEMADE JUICES & DRINKS WHITE WINE RED WINE We make our own homemade drinks, because they’re healthier and tastier - and Cuvee Jean Paul, Cotes De Gasgogne, Cuvee Jean Paul, Vaucluse, we’re through with unnecessary packaging France (vgn) £4.75/ £6.80/£19.90 France (vgn) £4.75/£6.80/£19.90 Fragrant nose with refreshing and zesty Grenache, Syrah and Merlot combine to give Fresh juice of the day (vgn) £4.50 green and citrus fruit flavours, a light this wine a soft, round and easy, gentle fruit appertif white that suits delicate spices style and a little spice on the finish Freshly made lemonade (vgn) £3.90 Les Oliviers Sauvignon Blanc Vermentino, Merlot Mourvedre, Les Oliviers, Ginger & lemon iced tea (vgn) £3.90 France (vgn) £5.35/£7.75/£22.40 France (vgn) £5.35/£7.75/£22.40 Zesty grapefruit character and a ripe full Soft and round with a touch of wild red Matcha iced tea (vgn) £3.50 texture balance berry and plum fruit flavours chosen to go with all but our most delicately flavoured of Matcha rice milk shake (vgn) £3.85 Fedele Catarratto Pinot Grigio, Sicily dishes Our own homemade rice milk mixed Italy (vgn/organic) £5.95/£8.55/£24.90 with the powdered green tea leaf used in Light, dry and a little ‘nutty’ a classic Italian Barbera Ceppi Storici, Italy (vgn) £24.90 Japanese tea ceremonies. -
(12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue Et Al
US 20070212460A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue et al. (43) Pub. Date: Sep. 13, 2007 (54) COMPOSITIONS CONTAINING SUCRALOSE Nov. 25, 1998 (JP)...................................... 1198-333948 AND APPLICATION THEREOF Nov. 30, 1998 (JP). ... 1998-34O274 Dec. 11, 1998 (JP) 1998-3534.89 (75) Inventors: Maki Inoue, Osaka (JP); Kazumi Iwai, Dec. 11, 1998 (JP) 1998-3534.90 Osaka (JP): Naoto Ojima, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.92 Takuya Kawai, Osaka (JP); Mitsumi Dec. 11, 1998 (JP) 1998-353495 Kawamoto, Osaka (JP); Shunsuke Dec. 11, 1998 (JP) 1998-353496 Kuribi, Osaka (JP); Miho Sakaguchi, Dec. 11, 1998 (JP). ... 1998-353498 Osaka (JP); Chie Sasaki, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.99 Kazuhito Shizu, Osaka (JP); Mariko Dec. 11, 1998 (JP). ... 1998-3535O1 Shinguryou, Osaka (JP); Kazutaka Dec. 11, 1998 (JP). ... 1998-353503 Hirao, Osaka (JP); Miki Fujii, Osaka Dec. 11, 1998 (JP). ... 1998-353504 (JP); Yoshito Morita, Osaka (JP); Dec. 11, 1998 (JP) 1998-353505 Nobuharu Yasunami, Osaka (JP); Dec. 11, 1998 (JP) 1998-353507 Junko Yoshifuji, Osaka (JP) Jan. 26, 1999 (JP)......................................... 1999-16984 Jan. 26, 1999 (JP)......................................... 1999-16989 Correspondence Address: Jan. 26, 1999 (JP)......................................... 1999-16996 SUGHRUE, MION, ZINN, MACPEAK & Apr. 6, 1999 (JP). ... 1999-158511 SEAS, PLLC Apr. 6, 1999 (JP). ... 1999-158523 2100 Pennsylvania Avenue, N.W. Apr. 6, 1999 (JP). ... 1999-158529 Washington, DC 20037-3202 (US) Apr. 6, 1999 (JP). ... 1999-158536 Apr. 6, 1999 (JP). ... 1999-158543 (73) Assignee: SAN-E GEN F.F.I., INC Apr. 6, 1999 (JP) 1999-158545 Apr. -
Japan's Food Culture
JAPAN’S FOOD CULTURE By Nakako MATSUMOTO Present Status of the Japanese dients of the season and is served exquis- its long seclusion from the rest of the Diet itely in plates or bowls that in themselves world, the abstinence from animal meat are works of arts. Particularly for meals that continued for more than 1,000 In Tokyo, you can find restaurants served during the tea ceremony (kaiseki years came to an end. The Japanese, serving food from all around the world, ryori), careful attention is paid so that believing that eating beef was what “civi- including American hamburger chains they represent the season. It is said that lized” people did, came to eat beef, sea- and restaurants serving Chinese, Korean, the exquisite beauty of Japanese cuisine, soning it with soy sauce. However, the Vietnamese, French, Italian, German which is even called ‘food to eat with Japanese of the time could not afford to and other foods, along with Japanese eyes,’ comes from the esthetics of noble- eat animal meat in their everyday lives. restaurants serving sushi and soba (buck- men of the Heian period (794-1185), The wave of westernization, which was wheat noodles). You can also find moro- who cherished nature in their everyday called the “opening to civilization,” also heia (Jew’s marrow), a leafy everyday lives. In addition to the healthful quality changed the format of official banquets. vegetable from Egypt and other Arab of Japanese food, the beautiful way in The elegant Japanese banquet style was nations, and salad made with cactus which it is presented has recently cap- discarded and a French style was adopt- leaves. -
Vegetables Mixed Vegetables Baoziinn 招牌蔬菜炒麵 大蝦炒麵 雞肉炒飯 炸醬麵 素炸醬麵 £13.50 £11.80 £12.80 £12.80
凉 热 菜 COLD DISHES 菜 SIGNATURE HOT DISHES 1 29. RED BRAISED PORK BELLY £13.80 1. GINGER JUICE SPINACH £6.90 紅燒肉 薑汁菠菜 30. BAOZIINN SWEET AND SOUR 2 2. CUCUMBER IN CHEF CHICKEN WITH FRESH FRUIT £16.90 SPECIAL CHILI OIL £6.90 招牌咕咾雞 31. KING PRAWN IN CAPITAL SAUCE £18.90 主廚紅油黃瓜 京都醬大虾球 32. CHICKEN WITH GINGER AND SPRING ONION 包 拼 子 盘 COLOURFUL PLATTER 京蔥雞肉 NEW £16.80 33. SEABASS FILLET WITH CHOPPED SALTED CHILIES 3 剁 3. BAOZI PLATTER (4 pieces) £10.90 椒鱸魚片 £18.90 包子拼盤 34. SEABASS FILLET WITH GARLIC AND SPRING ONION 蒜蓉鱸魚片 £18.90 炸 35. STEAMED PRAWN WITH CHOPPED SALTED CHILIES 物 FRIED DISHES 剁椒蝦球 £18.90 36. STEAMED PRAWN WITH GARLIC AND SPRING ONION 4 4. CRISPY FRIED TOFU £6.80 蒜蓉蝦球 £18.90 酥炸豆腐 37. CLASSIC CHICKEN IN SPICY SAUCE 5. SALT AND PEPPER SQUID £6.80 辣子雞 £16.80 椒鹽鮮魷 38. THE LEGENDARY POCK MARK “MAPO” BEANCURD 6. SALT AND PEPPER SPARE RIBS £7.90 A) WITH MINCED PORK B) WITHOUT MINCED PORK 麻婆豆腐 £12.80 素麻婆豆腐 £12.80 椒鹽排骨 7. BAOZIINN VEGETABLE 面 饭 NOODLES AND RICE SPRING ROLLS £7.90 9 NEW 招牌素春卷 39 39. DAN DAN NOODLES (MINCED PORK) £12.50 8. FRAGRANT SICHUAN CUMIN 擔擔麵 PRAWN SPRING ROLLS £8.90 40. VEGETARIAN DAN DAN NOODLES £12.50 素擔擔麵 麻辣蝦春卷 41. ZHA JIANG NOODLES (PORK) £12.50 9. BAOZIINN FRIED PLATTER £14.90 炸醬麵 42. ZHA JIANG NOODLES(WITHOUT PORK) £12.50 招牌炸拼盤 NEW 素炸醬麵 41 43. CHICKEN FRIED NOODLES £12.50 烤 雞肉炒麵 NEW 串 SKEWERS 11 44. -
Proudly Serving These Fine Counties
PROUDLY SERVING THESE FINE COUNTIES. • JEFFERSON • ADAMS • RICHLAND • BUFFALO • ROCK • JUNEAU • VERNON • PEPIN • GREEN • SAUK • MONROE • IOWA • DANE • LAFAYETTE • LA CROSSE • COLUMBIA • GRANT • JACKSON • MARQUETTE • CRAWFORD • TREMPEDEAU SPIRITGLOSSARY Absinthe Page1 Amaro Page1 Beer/Cidre Page1 Bitters Page1 BrandyͲDomestic Page1 Brandy–ImportedCognac Page1 CordialsͲDomestic Page1 CordialsͲImported Page2 Creams Page2 Grappa Page2 Gins Page2 NonAlcoholicMixers Page2 PreparedCocktails Page3 Rum Page3 Sake/Shochu Page3 Tequila/Mezcal/Sotol Page3 Vermouth Page3 VodkaͲDomestic Page3 Vodka–Imported Page3 Whiskey–Blended Page4 Whiskey–Bourbon Page4 Whiskey–Rye Page4 SPIRIT/WINEGLOSSARY WhiskeyScotchBlended Page4 WhiskeyScotchSingleMalt Page4 WhiskyͲCanadian Page4 WhiskyͲIrish Page4 WhiskyͲJapan Page4 California–ReadytoDrink Page5 CannedWine Page5 California–CentralCoast Page5 California–HighValley/LakeCounty Page5 California–Livermore Page6 California–ArroyoSecco/Monterey Page6 California–EdnaValley Page6 California–Lodi Page6 California–Mendocino Page7 California–Napa Page7 California–Others Page9 California–PasoRobles Page10 California–Sonoma Page10 NewYork Page10 Oregon Page11 WashingtonState Page11 Wisconsin Page11 Argentina Page12 Austria Page12 Canada Page12 Chile Page13 WINEGLOSSARY French–Alsace Page13 French–Beaujolais Page13 French–Bordeaux Page14 FrenchͲBurgundy Page14 French–Champagne/SparklingWine Page15 FrenchͲLanguedoc Page15 FrenchͲLoire Page16 FrenchͲProvence Page16 FrenchͲRhone Page16 Germany Page16 Greece Page17 Hungary -
WASHOKU, Traditional Dietary Cultures of the Japanese
INTERVIEW: WASHOKU, traditional dietary cultures of the Japanese By KUMAKURA Isao, President of the Shizuoka University of Art and Culture with Discuss Japan Traditional Japanese food is collectively known as washoku . Under the title, “Washoku, traditional dietary cultures of the Japanese,” the United Nations Educational, Scientific and Cultural Organization (UNESCO) registered washoku on its Representative List of Intangible Cultural Heritage of Humanity on December 4, 2013. Discuss Japan spoke with Kumakura Isao who spearheaded the campaign for convincing UNESCO to add washoku to its intangible cultural heritage list. ―― UNESCO registered washoku on its List of Intangible Cultural Heritage of Humanity. We would like to start this interview by asking how you feel about this. KUMAKURA Isao: If nothing else, as a member of the team that worked hard for this registration for two and a half years, I was extremely grateful for and delighted by the outcome. I think we can take great pride in this achievement as Japanese because our country’s washoku was registered on the list of global representatives of the diverse cultural heritage of humankind. I am extremely pleased that the values of washoku were recognized in this way. Definition and Characteristics of Washoku ―― We believe there is a growing tendency to, when speaking of Japanese food, envision sushi. Tell us your definition of washoku to help us explore this topic. Kumakura: What is washoku? The first characteristic is that washoku is made up of three elements: cooked rice which serves as the staple food, soups and side dishes to make the rice more palatable, and Japanese A traditional ichiju-sansai Japanese meal featuring steamed pickles. -
Vocabulary Borrowing
Vocabulary Borrowing Hiroshi Nara No language is an island; as long as there is language contact, words get borrowed. This is especially true when one language possesses a dominant, influential culture in relation to the adjacent culture. This section traces the history of lexical borrowing. We will then say a few things that relate to lexical borrowing and what they might relate to Japanese society. Chinese as the Main Source of Borrowing Borrowing vocabulary began at the dawn of the historical period in Japan, when it began borrowing a large amount of vocabulary from China, a country which had an advanced civilization. Japanese borrowed all types of vocabulary to describe all domains of human activity, including social structure, government and politics, art and architecture, religion, law, food and food preparation, agriculture, math, etc. Of course, this is not to say that Japanese did not have its own vocabulary, but these new imports filled important gaps in the Japanese lexicon, gaps that became apparent when a huge infusion of knowledge made its way into Japan. An example of borrowing that took place early is found in the numerical system. Anyone who has studied Japanese can attest that Japanese has two numerical series—one native (hi, fu, mi, yo, . .) and other Chinese (ichi, ni, san, shi, . .)—which coexist even today. The Chinese series was base-ten and capable of representing the notion of zero. It also allowed counting to sufficiently high numbers for all practical purposes, while the Japanese native numerals began at 1 and went only a few beyond 10 (14 was too amari yon 'ten with four left over')—not practical for mathematical tasks required for, for instance, collecting tax or keeping inventory, and practically impossible without a writing system. -
Drink Menu (PDF)
Bubbles & Bubbles White & Rose Red Wines (2019) Brut Champagne Veuve Clicquot 125 Riesling Dr. Loosen 11/40 Pinot Noir Ken Wright Cellars (2020) 17/65 Reims, Champagne, France | Pinot Noir, Pinot Meunier,C hardonnay Mosel, Germany Willamette Valley, Oregon (2019) Champagne Cuvee, Piper-Heidsieck 90 Rosé Cloud Chaser 13/48 (2020) Provence, France Pinot Noir Block Nine 13/50 Champagne, France | Pinot Noir, Pinot Meunier,C hardonnay Caiden's Vineyards, California Brut Gold Luc Belaire Gold 15/75 Sauvignon Blanc Sean Minor(2019) 12/45 Pinot Noir Belle Gloss Las Alturas (2018) 115 Burgundy, France | ChardonnayP, inot Noir Napa Valley, California Santa Lucia Highlands, California (2019) 168th edition Brut Champagne KrugG randC uvée 300 Sauvignon Blanc Frenzy 13/48 (2016) Marlborough, New Zealand Blend Inception 12/42 Reims, Champagne, France | Pinot Noir, ChardonnayP, inot Meunier Santa Barbra, California (2018) (2010) Sauvignon Blanc Kim Crawford 55 Brut Champagne Dom Perignon Vintage Blanc 400 Marlborough, New Zealand Blend Jayson from Pahlmeyer (2017) c35/140 Épernay, Champagne, France Napa Valley, California Sauvignon Blanc Twomey by Silver Oak (2019) 75 Cava Campo Viejo 10/42 Napa Valley, California Orin Swift rotating Mkt Galicia, Spain St. Helena, California Sancerre Sauvion (2019) 75 Prosecco Torresella 12/55 Loire Valley, France Malbec Pascual Toso (2017) 72 Veneto, Italy Pinot Grigio Villa Loren (2019) 12/42 Mendoza, Argentina Prosecco Santa Margherita 70 Veneto, Italy Cabernet Blackburn (2017) 15/58 Valdobbiadene DOCG, Veneto, Italy