Menú Okazu Mayo 2021
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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. -
GOHAN「 Rice 」 OKAZU
“DASHI” is a traditional stock of bonito skipjack tuna (katsuo) and konbu seaweed, making a broth brimming with umami, the savory fifth taste sensation. Enjoy a cultural taste of Japan through Ramen. ひのでやは日本古来の食文化の根本である かつおや昆布の“だし”の旨みを食材より存分に引き出し、 この街・サンフランシスコでも身近な日本食の一つ「ラーメン」を通じて和風のだし文化を皆様にお届けします。 YASAI 「 vegetables 」 OKAZU 「 side dish 」 Shishito Peppers 5 Gyoza ( 5pcs ) 7 lightly fried and coated in a savory dashi soy pork and chicken dumpling w/ dashi sauce glaze. 1 in 10 might be extra spicy ! Hinodeya Salad 8 Green Gyoza(5pcs) 7 Half Salad 5 vegetables and edamame dumpling w/sesame sauce organic mizuna mix w/ home made vegetable dressing Crispy Fried Yam 8 naga-imo potato lightly fried w/ sesame sauce OTSUMAMI 「 tapas 」 Gyouza Tebasaki ( stewed chicken wings ) 8 Edamame 4 traditional Japanese braised chicken wings Izakaya style snap peas snack Spicy Menma 4 young bamboo shoots in hot chili oil Oysters Fried 9 Takowasa 5 from Hiroshima Japan chopped raw octopus in a wasabi sauce Spicy Edamame 5 Kara-Age ( 5pcs ) 10 spicy and savory, cooked in a hot oil, Fried juicy boneless cage free organic chicken garlic, and dashi sauce 肉味噌(Niku Miso) 5 GOHAN 「 rice 」 chopped pork w/spicy Miso ,topping endive Aburi Chashu 7 Quinoa Small Rice Bowl 4 w/traditional konbu and shiitake dashi taste flame torched pork belly full of flavor and steamed rice and quinoa fragrance. garnished with green onions & sriracha = Indicates item is vegan/ can be made vegan vegan and non-vegan items prepared using same kitchen and equipment RAMEN Hinodeya Ramen ( House -
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. -
View Dining Menu
STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness -
4 Analyse Des Bildes Der Bösartigen Alten Frauen in Der
4 Analyse des Bildes der bösartigen alten Frauen in der Edo- zeitlichen Trivialkultur 4.1 Allgemeine Charakteristika der trivialen Kulturproduktion 4.1.1 Inhalte und Darstellungsweisen: Fantastik, Zerstückelung, Sensa- tionslust, und ihr problematischer Realitätsbezug Kehren wir nun zu den Edo-zeitlichen Abwandlungen des Themas zurück, so muss zunächst gesagt werden, dass jene Genres der bürgerli- chen Kultur, der die in Kapitel 2 beschriebenen Werke mit ihren Figu- ren bösartiger, mörderischer alter Frauen zuzurechnen sind – sei es das weite Feld der Holzschnitte, die Heftchen-Literatur oder das Kabuki- und Puppentheater –, von der Forschung bislang nur unzureichend be- rücksichtigt worden sind, zumal was ihre Inhalte und Bezüge zur sozia- len Realität betrifft. Zwar sind Kabuki und Bunraku als Theaterformen Teil der Weltkultur geworden und haben, was Darstellungstechniken betrifft, westliche Theatermacher auf der Suche nach Auswegen aus einer gewissen Sackgasse beeinflusst, in die zu viel Realismus und Sachlichkeit das europäische Theater geführt zu haben schienen. Doch richtet sich dieses Interesse auf Aufführungspraxis und Ästhetik beider unterschiedlicher, wenn auch einander nahe stehender Gattungen. Inhaltliche Untersuchungen waren und bleiben eher selten, denn, wie es Faubion Bowers 1956 formulierte, kursieren vorwiegend zwei Mei- nungen über das Kabuki: „die eine, die der westlichen Besucher, lautet, dass der Inhalt nicht wichtig ist, weil Kabuki vor allem ein Spektakel ist; die andere, meist von Japanern geäußerte, besagt, dass -
Tustin-Menu-2021.6-Newsmall.Pdf
Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME . -
Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture. -
Ichiju Sansai
Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Contents The Four Characteristics of Washoku Culture Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Diverse, fresh ingredients, The Four Characteristics of Washoku Culture and respect for their What is Washoku as Cuisine? individual flavors The land of Japan extends a Washoku Ingredients long way from north to south, • Rice, Vegetables, Seafood, Wagyu and is covered by an expressive expanse of nature through seas, Washoku Condiments mountains, and villages. Diverse ingredients with local roots are Dashi used in each part of the country, Fermented Condiments and preparation techniques and implements have developed to • Soy Sauce, Miso, Sake, Vinegar, Mirin, make the most of their flavors. Fish sauce Yakumi • Wasabi (Japanese horseradish), Shoga (ginger), Negi (green onions), Shiso (perilla), Yuzu (Japanese citron) Nutritional balance Washoku Style to support a healthy Ichiju sansai diet The diet based on ichiju sansai Cha-kaiseki and Kaiseki (one soup and three dishes) makes it easy to get a good Nihonshu (Japanese sake) nutritional balance, makes the most of the umami of dashi stock Wagashi (Japanese cakes) and Nihoncha and of fermented ingredients, (Japanese tea) and keeps down the intake of animal fats. That helps the Chopsticks and the Manners of Eating With Japanese people live long and Them resist obesity. • Ohashi • Manners of eating Expression of the beauty of nature and the changing seasons Dishes are decorated with items Definition such as seasonal flowers and leaves, and furnishings and “Washoku”, as registered by UNESCO, goes utensil are used that match beyond the food itself, referring to Japan’s the season. -
Product List July 2021
PRODUCT LIST JULY 2021 WWW .FOODCHAIN .CO .NZ SALES @FOODCHAIN .CO .NZ ORDERS @FOODCHAIN .CO .NZ PH 09 579 1880 Table of Contents SEAFOOD ................................................................................................................................................ 7 FISH FILLETS FRESH .......................................................................................................................................... 7 FROZEN FISH FILLETS ........................................................................................................................................ 7 SMOKED, BATTERED, CRUMBED FISH ............................................................................................................... 7 TUNA & GAME FISH ......................................................................................................................................... 8 SALMON - FRESH .............................................................................................................................................. 8 SALMON - SMOKED .......................................................................................................................................... 8 PRAWNS - WHOLE & CUTLETS .......................................................................................................................... 8 SQUID & OCTOPUS ........................................................................................................................................... 9 SHELLFISH - MUSSELS ...................................................................................................................................... -
Poke Barmenu
POKE BAR MENU REGULAR (3 FISH) LARGE (5 FISH) EXTRA POKE • EXTRA MISO CRAB ALL BOWLS SERVED WITH MISO CRAB 1 PICK YOUR BASE 2 PICK YOUR POKE Served with white onion, cucumber, avocado +$1 • Sushi rice NAKED POKE DRESSED POKE • Brown rice • Ahi Tuna • Signature Poke Mix • organic mixed greens • Salmon • Sesame gomae Shrimp • Chilled Yam Noodle • Yellow tail • Spicy Scallops • Nachos • Seared Albacore • Mix & Match Two • Veg (organic tofu, marinated shiitake, edamame) 3 PICK YOUR SAUCE 4 PICK YOUR TOPPINGS • Ponzu • Green onion • Fried onion (citrus soy) • Serrano • Sesame seeds • Gomae Sesame Seaweed Salad +$1 Gilroy Garlic furikake (sweet roasted sesame) • • • Spicy Togarashi Aioli • Wasabi • Spicy Tempura flakes (creamy & spicy) • Ginger • All the toppings! • Chili Sesame • Masago (sweet & spicy) *All housemade. All items gluten free unless indicated SOY PEANUT GLUTEN EGG SHELLFISH VEGAN STAY IN TOUCH AND FOLLOW US ONLINE @GOFISHPOKE @GOFISHPOKE GO FISH POKE BAR OUR TOP 5 RECOMMENDATIONS CHOICE OF BASE 1 DRESSED TO IMPRESS Trio of Signature poke, Spicy scallops, and Gomae Shrimp, with all the toppings 2 THE SIGNATURE Signature poke mix, ponzu, sesame, Gilroy garlic furikake, green onion, masago 3 TATAKI BOWL Seared albacore tuna, ponzu, fried onion, green onion, ginger, wasabi, sesame 4 SPICY SALMON Salmon, spicy aioli, all the toppings 5 I HEART VEGGIES Veg poke, Gomae sesame, avocado, green onion, seaweed salad, fried onion, Gilroy garlic furikake STAY IN TOUCH AND FOLLOW US ONLINE @GOFISHPOKE @GOFISHPOKE GO FISH POKE BAR HAND ROLL -
Miyako Letter
NY MUTUAL TRADING INC, NO.161 77 Metro Way Secaucus NJ 07094 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 08/01/20 Highlight of August COCONUT ICE CREAM ICE CREAM GREEN TEA ICE CREAM This creamy coconut ice cream is perfect to create Ice cream producer, Mr.Green tea’s signature, Green summery desserts! Scoop ice cream mixture into RED BEAN ICE CREAM Tea ice cream is steeped with a secret blend of dessert dishes; add pineapple, whipped topping Azuki beans have been used in traditional Japanese imported tea which makes it incredibly rich, creamy confections for thousands of years. These time and toasted coconut! By pouring sweet liqueurs (i.e. & only slightly sweet. This ice cream has been a Choya kokuto umeshu) or brown liquors (i.e. Whisky honored sweet beans are used in crafting our Red favorite at the finest restaurants for decades. Bean ice cream. Subtle hints of honey & vanilla or rum) over this coconut vanilla ice cream, you will complement this unique & mild flavor. #4912 F-GREEN TEA ICE CREAM get a dessert adults can enjoy! #8416 #4913 F-RED BEAN ICE CREAM 2.5 gal. F-COCONUT ICECREAM 2.5 gal 2.5 gal YUZU SORBET UJI HOJICHA ICE CREAM Nothing is more refreshing and palate cleansing BLACK SESAME ICE CREAM The roasted flavor of hojicha is similar to coffee; Along with green tea and red bean flavored ice than having a Yuzu sorbet for dessert. The great It is nutty and earthy while retaining the creamy thing about sorbet is that it’s perfect for those that creams, black sesame ice cream is yet another undertones associated with green tea. -
Sauces, Spices, and Condiments: Definitions, Potential Benefits
Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health II Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets Maria Nieves Garc´ıa-Casal,1 Juan Pablo Pena-Rosas,˜ 1 and Heber Gomez-Malav´ e´ 2 1Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Geneva, Switzerland. 2Department of Sociology, University of Geneva, Geneva, Switzerland Address for correspondence: Maria Nieves Garc´ıa-Casal, Ph.D., Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Avenue Appia 20, Geneva, GE 1211, Switzerland. [email protected] Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008–2013 increasing from 31,749,000 to 35,795,000 metric tons.