DOCSLIB.ORG

Lunch Special Hot Entrées

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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 19 VEGETABLE 17 wheat sanuki udon, dashi kaeshi broth, light vegetables PHONE two pieces each of: shrimp, seasonal vegetables (cabbage, onion, carrot, scallion) and tempura onion straws scallop, kani, whitefish; (843) 720-8568 with seasonal vegetables TEMPURA UDON 10 NABEYAKI UDON 11 SHRIMP 18 tempura shrimp, sea scallop, kani, shrimp, four pieces shrimp with red kamaboko red kamaboko, poached egg HOURS seasonal vegetables Monday - Friday Sushi Bar 11:30 am to 2:30 pm | 5 -10 pm Stir-Fry Noodles chicken breast, cabbage, onion, carrot and broccoli with savory Japanese worcestershire sauce SUSHI SPECIAL 12.5 SASHIMI SPECIAL 12.5 Saturday Sunday California roll, chef’s choice chef’s choice 8 piece 5 piece nigiri sashimi with white rice 5-10 pm CLOSED YAKISOBA 14 YAKI UDON 14 wheat flour ramen noodles wheat flour sanuki noodles ROLL COMBO 12 SUSHI & SASHIMI 16 California roll, cucumber roll, SPECIAL chef’s choice tuna, salmon chef’s choice: 6 piece sashimi; Noodle Soup or yellowtail roll 3 piece nigiri; tuna, salmon or wheat sanuki udon, dashi kaeshi broth, light vegetables yellowtail roll (cabbage, onion, carrot, scallion), tempura onion straws TEMPURA UDON 14 NABEYAKI UDON 15 tempura shrimp, red kamaboko sea scallop, kani, shrimp, Delivery & Online Ordering at TAKEOUT ORDERS Delivery & Online Ordering at ShikiCharleston red kamaboko, poached egg SHIKICHARLESTON.COM CALL (843) 720-8568 SHIKICHARLESTON.COM APPETIZERS NIGIRI / SASHIMI SUSHI ROLLS GYOZA 6 HAMACHI JALAPEÑO 13 NIGIRI SASHIMI SHIKI SC 11 RAINBOW 13 HOUSE SPECIAL 15 pan-seared pork and vegetable yellowtail, thinly sliced jalapeño, 2 PCS 5 PCS (SUPER CRUNCH) California roll, layered tempura shrimp, dumpling scallions, ponzu Korean pear, layered tuna, salmon, avocado avocado, cucumber, O-TORO fatty bluefin tuna belly Japan MP MP shrimp, creamy masago layered barbecue eel, EDAMAME 5.5 DYNAMITE 10 Santa Barbara Nigiri UNI sea urchin MP MP tempura flakes, eel sauce ALASKA 7 masago, eel sauce diamond crystal kosher salt, baked kani, scallop, daikon, Quail Egg +3 salmon, avocado, soybean pods masago, katsuobushi, creamy AMAEBI sweet shrimp Alaska 12.5 25 cucumber, scallion SHRIMP 10 carrot pepper chili ANKIMO monk fish pâté Japan 7 13.5 CUCUMBER 15 HARUMAKI 5 hand-pressed sushi TEMPURA ROLL BINNAGA albacore tuna Korea 5 11 SPECIAL BAGEL 7 tempura shrimp, vegetable spring roll BROILED SPICY 11 — GREEN MUSSELS CHUKA IIDAKO baby octopus Japan 5.5 12 wrapped with English salmon, cream cheese, avocado, cucumber, SHUMAI 5.5 2 pieces per order cucumber, tuna, New Zealand mussels, kani, EBI poached shrimp Canada 4 – avocado, scallion masago, eel sauce steamed shrimp dumpling salmon, kani, masago, creamy carrot pepper chili, ESCOLAR white tuna Hawaii 5.5 12 avocado, scallions, scallions HAMACHI yellowtail Japan/Korea 6 13 LEMON SALMON 14 GREEN RIVER 13 sunomono vinaigrette layered salmon, barbecue eel, kani, USUZUKURI 11 HAMACHI TORO yellowtail belly Japan/Korea 6.5 14 HOKKIGAI surf clam Canada 5 11 lemon, jalapeño, masago, cucumber, thinly sliced red snapper, sunomono kani, avocado Sashimi HOTATEGAI scallop Canada 6 13 CRUNCH 7 layered avocado, TSURAI spicy scallop Canada 6.5 14 Korean pear, creamy eel sauce HOTATEGAI masago, tempura flakes, CALIFORNIA 6 kani, avocado, SMOKED 7.5 sliced seafood IKA squid Japan 5.5 12 avocado MISO SOUP 3 GINGER SALAD 3 RICE 3 cucumber, masago SALMON SKIN — IKURA salmon roe USA Pacific 7.5 16 dashi stock, shiro house-made ginger Nishiki California 5 pieces per order Quail Egg +3 crispy salmon skin, TUNA AVOCADO 7 miso, wakame, dressing, iceburg medium grain INARI fried tofu pocket Japan 4 – SPECIAL CRUNCH 8 masago, avocado, tuna, avocado, tofu, scallion lettuce, grape tomato, white rice KANI KAMA imitation crab Japan 4 9 Korean pear, creamy cucumber, scallion, English cucumber, scallion KURAGE jellyfish Japan 5 10 masago, tempura flakes, eel sauce red cabbage, carrot MAGURO tuna Japan 6 12 avocado, cucumber TUNA ROLL 5.5 SPIDER 10 MASAGO smelt roe Iceland 5 10 tuna, scallions, soft-shell blue crab, Quail Egg +3 SPICY TUNA 7.5 wasabi masago, avocado, SAKE salmon Faroe Islands/Scotland 5.5 12 tuna, spicy masago, cucumber, eel sauce SAKE TORO salmon belly Faroe Islands/Scotland 6 13 SALMON ROLL 5.5 SEAWEED SALAD 6 cucumber, scallion SHIME SABA cured mackerel Norway 5 12 salmon, scallion, wakame, daikon, cucumber, carrot, sesame, ponzu SHIKI SPECIAL 12 SUMŌKU SĀMON smoked salmon Alaska 4.5 10 wasabi SPICY SALMON 7.5 California roll, EBI +2 SQUID SALAD +4 SPICY CONCH +4 TAI red snapper Gulf of Mexico 4.5 10 layered barbecue eel salmon, spicy masago, YELLOWTAIL ROLL 7.5 marinated shrimp tangy ginger soy spicy gochujang TAMAGO sweet egg custard Crafted In-House 4 9 cucumber, scallion TSUBUGAI queen conch Turks and Caicos 5.5 10 yellowtail, avocado, ISOMAKI 9 KANI +1.5 brine pepper sauce TAKO octopus Japan 5.5 12 scallion, wasabi panko-coated lightly-fried, imitation crab BABY +4 COMBO +4 UNAGI charcoaled freshwater eel Japan 6 13 SPICY 8 yellowtail, red snapper, TAKO +2.5 OCTOPUS ebi, kani, tako, YELLOWTAIL AVOCADO ROLL 4.5 ginger, scallion, ponzu poached octopus marinated in sweet cucumber breeze yellowtail, spicy masago, soy sesame dressing avocado, scallion BOSTON 8 EEL ROLL 7.5 poached shrimp, barbecue eel, avocado, CHEF PARK’S SPECIALTIES masago, lettuce, cucumber, eel sauce Sushi Starter SEAFOOD SALAD 8.5 avocado, cucumber Add miso soup sea scallop, spicy masago, SWEET 7.5 NIGIRI 10 SASHIMI 15 OMAKASE SUSHI & SASHIMI & ginger salad kani, cucumber, scallion CUCUMBER 4.5 POTATO ROLL chef’s choice 5 piece chef’s choice 8 piece “I’ll leave it up to you” COMBO to entree +4 BREEZE sweet potato tempura, 80 PER PERSON / 120 PER PERSON chef’s choice: 8 pieces sashimi; wrapped with English avocado, cucumber, SPICY 7 5 pieces nigiri; tuna, salmon cucumber, kani, sweet soy glaze or yellowtail roll RED SNAPPER Korean pear, ponzu Tataki red snapper, spicy masago, 30 UME SHISO 6 seared, thinly sliced, daikon purée, scallion, sesame, ponzu cucumber, scallion CUCUMBER ROLL 4 tart umeboshi pickled BEEF 10 TUNA 11 CHIRASHI 24 UNADON 25 TEKKADON 23 SAKEDON 23 FUTOMAKI 8 plum, shiso-perilla ribeye filet yellowfin loin chef’s choice oak charcoaled tuna sashimi salmon sashimi VOLCANO 9 mint leaf sashimi on eel on white rice on sushi rice on sushi kani, masago, tamago, baked California roll, yamagobo-pickled sushi rice VEGETABLE ROLL 7 spicy creamy carrot chili, burdock root, Tempura yamagobo-pickled katsuobushi kanpyo-calabash gourd, lightly battered, delicately fried NIGIRI OMAKASE SASHIMI OMAKASE burdock root, oshinko-pickled daikon with California roll with white rice kanpyo-calabash gourd, SHRIMP STARTER 10 VEGETABLE STARTER 9 LOVE BOAT GREAT VOLCANO 12 radish, cucumber 5 pieces 15 15 pieces 28 oshinko-pickled daikon 2 pieces shrimp, seasonal vegetable seasonal vegetable 18 pieces sashimi, 8 pieces nigiri, volcano, scallop, kani radish, avocado, cucumber 10 pieces 25 California roll, shiki special roll, tuna roll, 20 pieces 36 SOFT-SHELL CRAB STARTER 10 15 pieces 35 25 pieces 43 blue crab with seasonal vegetable miso soup and ginger salad couple 20 pieces 45 69 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..
Load more

Recommended publications
  • Kentucky Fried Tofu with Potato Wedges & Homemade
    KENTUCKY FRIED TOFU WITH POTATO WEDGES & HOMEMADE BBQ Is your household new to tofu or looking for fun ways to use this protein-packed, super affordable, vegetarian ingredient? Our spin on fried chicken is a great way to introduce this tofu in a delicious way. Breaded with flour and cornflakes, this dish has a great crunch and the homemade BBQ will take your dinner to the next level! Ingredients Directions 14 oz tofu Read through entire recipe before getting started. 1.5 c flour Wash and dry all produce. Preheat oven to 400ºF 1 lb potatoes 1 can corn 1. Slice tofu in half like a book. Place a few paper towels or napkins underneath 1 - 15 oz can tomato sauce and on top of the tofu. Then add the other piece of tofu on top. Place a heavy 2 oz mustard skillet or cutting board on top. Allow at least 10 min to drain. Small dice onion. 1 onion Mince or grate garlic. Cut potatoes into wedges. 4 cloves garlic 1 c corn flakes 2. Prepare BBQ sauce: Heat 1 tbsp oil in a medium sauce pan over med-high heat. Add onion and cook 3-4 min until translucent. Add garlic and cook 1-2 min. Add From your pantry tomato sauce, mustard, vinegar, sweetener, and Worcestershire sauce. 1/2 c vinegar (any type) Season with salt and pepper. Whisk to incorporate. Simmer uncovered for 10-12 1/3 cup sweetener (sugar, min until sauce thickens. Remove from heat and allow to cool. honey, etc.) 2 tbsp Worcestershire 3.
    [Show full text]
  • Post 60 Recipes
    Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste.
    [Show full text]
  • 9789401437578.Pdf
    CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
    [Show full text]
  • The Japan News / Recipe
    Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century.
    [Show full text]
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • Garden Court Cafe MENU
    LUNCH Garden Court Cafe MENU DIM SUM SMALL PLATES ENTRÉES DESSERTS STEAMED EDAMAME 14 GARDEN COURT SALAD 14 MISO MAPLE GLAZED SALMON 26 COCOA COTTON SOFT 12 furikake salt hand-sheared greens, pumpkin seeds, jasmine rice, crispy brussel sprouts CHEESE CAKE vegan, gluten-free sake poached pear, red-miso vinaigrette black tea anglaise sauce vegan PANDAN CHICKEN BREAST 24 SHRIMP DUMPLINGS 14 jasmine rice, coconut braised EXOTIC LIME MOUSSE 12 black vinegar-soy dipping sauce CRAB CAKE 16 kabocha squash meringue tuile, tequila mango puree, yuzu, frisée, ume dip gluten-free VEGETABLE DUMPLINGS 12 pineapple chutney black vinegar-soy dipping sauce KABOCHA SQUASH GNOCCHI 15 PHO GA 22 ASSORTED COOKIES 10 ricotta, candlenut, thai basil pesto* rice noodle, poached chicken, chicken broth, SAMOSA 8 vegetarian bean sprouts, thai basil & PETITS FOURS* peas, potato, cilantro chutney gluten-free chef’s selection cegan SOUP OF THE DAY BOWL 10 BENTO BOX MP ICE CREAM 10 CUP 8 Chef’s Choice of Main & Sides vanilla & green tea SEASONAL FRUIT 8 SIDES *Contains Nuts JASMINE RICE 6 **These items are served raw or undercooked, vegan, gluten-free or contain (may contain) raw or undercooked Ingredients. Consuming raw or undercooked meats, TOASTED NAAN 6 poultry, seafood, shellfish or eggs may increase vegetarian your risk of foodborne illness. MASOOR DAL 9 spiced lentils vegan, gluten-free JAPAN Map of CHINA DASHI BLACK VINEGAR KOREA A Japanese broth made most commonly by A vinegar made from rice and KOCHUJANG steeping Kombu (a type of kelp) and katsuobushi EASTERN CUISINE sorghum popularized in the southern Also known as Gochujang, it is a Korean (flakes of dried and fermented fish) in water.
    [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]
  • Miso Soup Yield: 4
    Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the ​ ​ different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak ​ the konbu. Heat until steam is rising off the pot. Do not allow the water to boil ​ as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. ​ ​ 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups.
    [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]
  • CRISPY TOFU BITES SANDWICH with SPICY BBQ SAUCE and SOUTHERN SLAW Yield: 3 Cups Ingredients Amounts
    CRISPY TOFU BITES SANDWICH WITH SPICY BBQ SAUCE AND SOUTHERN SLAW Yield: 3 Cups Ingredients Amounts BBQ Rub Salt 1 Tbsp. Ground black pepper 1 Tbsp. Sweet paprika 1 Tbsp. Dark brown sugar 1 Tbsp. Onion powder ¾ tsp. Granulated garlic ¾ tsp.. Ancho or New Mexico Chili, ground 1 Tbsp. Dry mustard ¾ tsp. Cumin ½ tsp. Spicy Barbecue Sauce Ketchup 1 cup Water ½ cup Apple cider vinegar ¼ cup Brown sugar ¼ cup Onion powder ¼ Tbsp. Ground mustard ¼ Tbsp. Spanish paprika ¼ Tbsp. Worcestershire sauce, vegan ½ Tbsp. Molasses 1 Tbsp. Cayenne as needed Ground black pepper ¼ tsp. Salt as needed Southern Slaw Cabbage, green fine julienne 4 cups Red cabbage, fine julienne ½ cup Carrot, fine julienne ½ cup Green onions, finely chopped ¼ cup Ground black pepper ¼ tsp. Salt as needed Cider vinegar ¼ cup Olive oil 1 Tbsp. Sugar 2 tsp. Celery seeds ¼ tsp. Ground black pepper to taste Salt to taste Assembly Nasoya Crispy Tofu Bites 1 lb. Whole grain bun, toasted 4 ea. Canola oil 1 oz. Method 1. For the BBQ Rub: Combine all the spices in a bowl. 2. For the Spicy BBQ Sauce: Combine all the ingredients in saucepan and bring to a simmer. Cook for 30 – 45 minutes or until you achieve a saucy consistency. 3. For the Southern Slaw: Combine the cabbages, carrots, and onions in a bowl. Season with salt and pepper and let sit for 5 minutes. 4. In a separate bowl, combine the vinegar, oil, sugar, celery seeds and black pepper. Add to the cabbage mixture and toss to combine. Adjust seasoning with salt and pepper. Drain excess liquid prior to serving.
    [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]
  • Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
    autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu.
    [Show full text]