DOCSLIB.ORG

Baby Lettuces Tsukemono Seaweed Salad Karaage Mentaiko Hamachi Tiradito Kaki Okonamayaki Fries Tuna 4.5 Yellowtail 4.5 Unagi 4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Baby Lettuces Tsukemono Seaweed Salad Karaage Mentaiko Hamachi Tiradito Kaki Okonamayaki Fries Tuna 4.5 Yellowtail 4.5 Unagi 4 IZAKAYA & SUSHI BABY LETTUCES MENTAIKO EDAMAME ASARI CLAMS Cucumber, Daikon, Corvina, Ponzu, Grated Daikon, Sesame Furikake, Togarashi 7 Tofu, Green Chile, Miso, 16 Ginger & Miso Vinaigrette 9 Cod Roe 14 HAMACHI TIRADITO TAKOYAKI CHASHU BUNS TSUKEMONO Yuzu, Fresno Chile, Octopus, Calamari, Bonito, Pork Belly, Hoisin, Assorted Japanese Pickles 7 Sesame Mayo, Kohlrabi 12 Aro Nori 11 Cucumber 10 SEAWEED SALAD KAKI 5 SPICE RIBS GYOZA Hijiki, Wakame, Edamame, Scallion, Fried Oysters, Tobiko, Soy Nuts, Daikon, Scallion 11 Pork, Cabbage, Garlic Chives, Sesame Vinaigrette 9 Creamed Sea Lettuce 14 Ryu 10 KARAAGE OKONAMAYAKI FRIES CHICKEN WINGS SHRIMP SHUMAI Ginger, Garlic, Scallion 10 Fried Chicken, Yuzu Mayo 11 Kewpie, Scallions, Jalapeño 12 Shiitake, Shiso 11 NEGIMA KALBI ASUPARABECON PRAWNS 2.5 Breast 2 Beef Short ribs 2.5 Bacon, Asparagus 2.5 TEBASAKI SAUSAGE SHIITAKE SCALLOP 5 Wing 2 Smoked Pork Sausage 2.5 Mushroom 2 MOMO BUTABARA SHISHITO OCTOPUS 3 Thigh 2 Pork Belly 2 Green Chile 2 SUNAGIMO HARAMI TOMATO SWORDFISH 4 Gizzard 2 Wagyu Sirloin 4 Provoleta Cheese 3 TSUKUNE GYUTAN EGGPLANT MARKET FISH 4 Meatballs 2.5 Beef Tongue 2 Miso Glaze 2.5 LIGHT CHICKEN & DASHI BROTH RICH PORK BROTH LOBSTER DASHI CHICKEN & MUSHROOM CHASHU PORK MIXED SEAFOOD Shio Tare, Nori, Menma, Egg 12/18 Enoki Mushrooms, Egg, Fish Cake 12/18 Clams, Shrimp, Scallops, Cabbage, Shiitake 16/26 CHICKEN & PORK TAN TAN LOBSTER Shoyu Tare, Poached Chicken, Chashu Pork, Shiitake, Sesame Tare, Ground Pork, Bean Sprouts, Whole Lobster Tail, Shrimp, Clams, Cabbage, Shiitake Bok Choy, Nori, Egg 14/20 Scallion 14/20 26/38 SPICY MISO SPICY MISO SPICY MISO Awase Miso, Poached Chicken, Chasu Pork, Awase Miso, Chashu Pork, Egg, Awase Miso, Clams, Shrimp, Scallops, Enoki Enoki Mushrooms, Ryu 14/20 Enoki Mushrooms Ryu 14/20 Mushrooms, Egg, Ryu 16/26 AVAILABLE AS SASHIMI OR NIGIRI CALIFORNIA ROLL (6 PC) OKATSHE ROLL (8 PC) TUNA 4.5 SALMON TORO 7 TOBIKO 3 Classic 6 King Crab 9 Lobster Tempura, Eel, Asparagus, Spicy Sauce, Avocado Salsa 24 Shrimp 5 Lobster 10 YELLOWTAIL 4.5 KAMPACHI 6 WASABI TOBIKO 3 SPICY ROLL (6 PC) TROPICANA ROLL (8 PC) Tuna 6 Salmon 5 Tuna, Rock Shrimp Tempura, Fried Shrimp, Gochujang 18 Shrimp 6 Yellowtail 6 UNAGI 4 RED SNAPPER 4.5 LOBSTER 9 SPICY CRUNCHY ROLL (6 PC) BLACK JACK EEL ROLL (8 PC) Tuna 7 Salmon 6 Eel, Avocado, Cucumber, SALMON 4.5 SCALLOP 4 KING CRAB 9 Truffle Sauce, Lotus Chips 18 Shrimp 7 Yellowtail 7 TUNA POKER ROLL (8 PC) KING YELLOWTAIL SHRIMP 4.5 TORO 10 SHRIMP TEMPURA (6 PC) 9 Tuna Tartar, Wasabi Yuzu Dressing, 7 Shishito Tempura 18 COMBINATIONS DELUXE SASHIMI 34 DELUXE SUSHI 32 SUSHI & SASHIMI 42 Chef’s Selection (16pc) Chef’s Selection 1 maki Chef’s Selection 1 maki SPIDER ROLL (6 PC) 10 SALMON DOUBLE DOWN 9 pc sushi 9 pc Sashimi 7pc Sushi Ora King Salmon, Cream Cheese, Mango, Sesame Dressing 18 Consumers are advised that eating raw or undercooked food may increase the risk of getting a foodborne illness. IZAKAYA & SUSHI 1. THE GREEN BEATLE 2. BONZAI 3. MASATAKA’S MANHATTAN Unfiltered Sake, Green Vodka, Ginger Shrub, Japanese Whisky, Apple Syrup, Yuzu 14 Grapefruit, Lime 12 Carpano, Bitters 10 4. HANEGI PARK 5. HIROHITO’S LAST WORD Shochu, Salted Plum Jam, Sake, Genepy de Alpes, Lemon, Shiso 14 Luxardo, Lemon 12 RIESLING CAVA PINOT NOIR Valckenberg, Germany 9 Bohigas, Spain 16 Wave Series, Chile 15 VERMENTINO ROSÉ SAKE LAMBRUSCO La Cala, Italy 12 Hana Hou Hou Shu, Japan 15 Donelli, Italy 8 HEINEKEN 8 ASAHI 8 LUCKY BUDDHA 8 VICTORY HEADWATERS 10 CORONA 8 AMSTEL LIGHT 8 KIRIN ICHIBAN 8 MILLER LITE 7 KIRIN ICHIBAN LIGHT 8 NARRAGANSETT LAGER 8 SAPPORO 8 YUENGLING 6 TSING TAO 8 O’DOUL’S 6 NIKKA COFFEE GRAIN 17 IWAI BLENDED BASIL HAYDEN’S 15 MAKER’S MARK 13 FOUR ROSES SMALL WHISKY BATCH 16 NIKKA COFFEE MALT 18 13 KNOB CREEK 13 DAD’S HAT RYE 15 RITTENHOUSE RYE NIKKA MAYAGIKYO SUNTORY TOKAI 14 TEMPLETON RYE 15 BOOKER’S 18 13 HUDSON RYE SINGLE 22 OHISHI BRANDY CASK 15 BUFFALO TRACE 12 HIGH WEST 17 HUDSON BABY NIKKA YOICHI SINGLE 22 OHISHI SHERRY 15 BULLEIT 14 RENDEZVOUS RYE 15 BOURBON NIKKA TAKETSURU KAVALAN (TAIWAIN) 32 BULLEIT RYE 14 HIGH WEST 19 CAMPFIRE 22 PURE 17 WOODFORD MCKENZIE 15 RESERVE 15 BAKER’S 7 16 MCKENZIE RYE 15 JIM BEAM 12 FOUR ROSES WILLET POT STILL 15 YELLOW LABEL 12 YUKI NO BASHA “CABIN IN THE SNOW” FUKUCHO “MOON ON THE WATER” JOTO JUNMAI “THE GREEN ONE” 58b 9g/43c/92b 12g/58c/98b YURI MASAMANE 46b WATARI BUNE “FERRY BOAT” 91b JOTO “ONE WITH CLOCKS” 105b EILO FUJI BAN “10,000 WAYS” 8g/38c/63b CHIKURIN KAROYAKA YUI NO BOSHA AKITA KOMACHI 158b SEIKO TAKEHARA “MIRROR OF TRUTH” “BAMBOO FOREST” 50b GEKKEIKAN HORIN 90b 8g/38c/70b MOMOKAWA “G JOY” 52b TAKASAGO “DRIVING DROPLETS” SHICHI HON YAR “SEVEN SPEARSMAN” YOSHINGAWA “WINTER WARRIOR” 60b 12g/58c/150b 8g/38c/65b HAKUTSURA SUPERIOR 8g/38c/42b KONTEKI “PEARLS OF SIMPLICITY” MURAI TOKUBETSU 24b MOMOKAWA ORGANIC 40b 12g/58c/140b GEKKEIKAN “BLACK AND GOLD”8g/38c/45b TOZAI “WELL OF WISDOM” 80b KONTEKI “TEARS OF DAWN” 98b TOZAI “TYPHOON FUTSU” 40b MANTENSEI “STAR FILLED” 80b TAKATENJIN “SOUL OF SENSEI” 102b TOZAI “LIVING JEWEL” 45b KANBARA “BRIDE OF FOX” 8g/38c/85b TENTAKA KUNI “HAWK IN THE HEAVEN 16g/43c/68b TOZAI “BLOSSOM OF TOZAI “SNOW MAIDEN” PEACE” 10g/50c/56b 6g/30c/45b HANA-KOHAKU 25b JOTO NIGORI “THE BLUE ONE” 55b IZAKAYA & SUSHI Mochi$3/PC MANDARIN ORANGE CREAM PASSION FRUIT LYCHEE COLADA MATCHA GREEN TEA CHOCOLATE CHIP MANGO THAI BASIL BLACK SESAME THAI ICED TEA SALTED CARAMEL TOASTED COCONUT AZUKI RED BEAN GARCES & SONS COFFEE PADRE HIJO CUSTOM BLEND $3.5 CANOA (DECAF) CARLITO’S WAY ESPRESSO $4 CAPPUCCINO $4.5 CAFE CON LECHE $4.5 HOT TEA PITCHER $8 ORGANIC SENCHA KYOTA RICE GINGER TWIST.
Load more

Recommended publications
  • Download Our Menu In
    Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched
    [Show full text]
  • Takuan Daikon Pickles
    Hawaii Kotohira Jinsha Hawaii Dazaifu Tenmangu VOLUME IV MARCH 2008 Where ancient traditions thrive 14th Annual Honolulu Festival - March 15 and 16 The word matsuri can refer to The three day extravaganza any occasion for offering thanks and occurs every year in March on a praise to a kami at a shrine. It comes weekend from Friday through Sun- from a word meaning 'to entertain' or day. Dance performances and tradi- 'to serve'. Matsuri is also used to refer tional art demonstrations are dis- to Shinto festivals. played by artisans from Japan, Aus- Shinto festivals generally com- tralia, Tahiti, Philippines, Republic bine solemn rituals with joyful celebra- of China (Taiwan), Korea, Hawaii tion, and these celebrations can include and the rest of the United States. drunken and loud behavior. The Festival culminates with a To western eyes the combina- spectacular parade down Kalakaua tion of extreme solemnity and vulgar Avenue in Waikiki, Hawaii. revelry can seem irreverent, but the mix of very different moods is an im- portable altar or portable shrine. portant feature that may encapsulate The procession of the miko- the intimate relationship that Shinto shi is effectively a visit by the kami has with the world as it really exists. of the shrine to the local community Festivals center on a particular that is devoted to them, and is kami, who are treated as the guests of thought to confer a blessing on that honor at the event. The celebrations are community. very physical events, and may include Because Shinto originates in processions, dramatic performances, the agricultural prehistory of Japan, sumo wrestling, and feasting.
    [Show full text]
  • 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 .
    [Show full text]
  • The World of Otsukemono!
    Welcome to the world of Otsukemono! We call Japanese pickles "Otsukemono" Its first letter "O" is an exalted prefix in Japanese. Usually the word "tsukemono" is used for Japanese pickles but we put "O" on it to pay the respect for Otsukemono which is the wisdom of our ancestor and also to express that they are good enough to be used as a gift for someone you care. Japanese Otsukemono first appeared in the literature more than 1200 years ago. Actually it is believed that pickling vegetables with sea water for food preservation began sometime around stone age. Owing to the grace of seasons and our original fermentation culture, Otsukemono has evolved and prevailed through our histroy and has made huge variety and affluence in each region. Otsukemono has unique deep taste, rich piquent aroma, addictive unique texture and attractive colorfulness. We believe that Otsukemono can be more valued as an essential side dish in today's world of diversity. Paying respect to the culture and history of Otsukemono while creating new values up to date Since our foundation, we put emphasis on the quality of salt and vegetable ingredients as the basis for good pickles. In the late 70's, we started to use natural sea salt, to collaborate with progressive farmers in the regions and to reintroduce local traditional vegetables. We think its our mission to pass on the value of Japanese fermentation culture to the next generation. We are producing various types of pickles using seven pickling beds, namely salt, rice-bran, soy-sauce, soybean-paste, rice malt, sake lees, and vineger.
    [Show full text]
  • Small Plate Mozzarella Shiokoji Tomato 8 Tuna Lily 9 Dancing
    FOOD Small plate Original plate Salad Mozzarella Shiokoji Tomato 8 Miso Katsu 20 Kaisen (Sea food)Salad 16 Mozzarella , fresh tomato ,shiso leaf Panko fried kurobuta pork and thinly Salmon,albacore,hamachi,scallop with handmade Shio koji dressing sliced cabbage served on organic mixed greens, avocado Tuna Lily 9 with owari style sauce and tomato seasoned fresh tuna tartar Wagyu Tataki (seared Japanese beef) 23 Green Salad 10 on 4 shrimp crackers Seared wagyu and baby mizuna Mizuna avocado, tomato and Dancing Calamari 9 with yuzu kosho garlic ponzu organic mixed greens served with our original sesame dressing calamari sauté with spinach Tataki 20 Original Chicken Teriyaki Salad 17 and fresh mushroom Seared albacore topped with Fresh green salad fried onion and gluten free ponzu Sea food sunomono 11 with sesame dressing Crab,scollop,octopus on cucumber Carpaccio 23 with tosa-zu dressing Hamachi, serrano pepper,horseradish, Soup Veggie chips Basket 7 and with gluten free garlic ponzu Lotus root Burdock, Sweet Potato Agedashi Paradise 14 Kenchin-jiru 6 Vegetable miso soup with Wasabi aioli deep fried shrimp, tofu, eggplant, Asari-hatcho 6 Fresh Steamed Edamame 6 and ingen with seasoned soy sauce Manila clams in hatcho miso soup Sushi Holy Mackerel 17 saba on sushi rice, pickled daikon Skewers 2pc Vegetables Melt in your mouth 17 Negima chicken, scallion 8 Otsmami Trio 12 Spicy tuna , avocado wrapped in sushi Shishito shishito pepers 7 Asparagus with miso vinegar sauce, rice and salmon with gluten free ponzu Nasu Nanban marinated eggplant,
    [Show full text]
  • Baby Lettuces Tsukemono Seaweed Salad
    IZAKAYA & SUSHI BABY LETTUCES MENTAIKO EDAMAME ASARI CLAMS Cucumber, Daikon, Corvina, Ponzu, Grated Daikon, Sesame Furikake, Togarashi 7 Tofu, Green Chile, Miso, 16 Ginger & Miso Vinaigrette 9 Cod Roe 14 HAMACHI TIRADITO TAKOYAKI CHASHU BUNS TSUKEMONO Yuzu, Fresno Chile, Octopus, Calamari, Bonito, Pork Belly, Hoisin, Assorted Japanese Pickles 7 Sesame Mayo, Kohlrabi 12 Aro Nori 11 Cucumber 10 SEAWEED SALAD KAKI 5 SPICE RIBS GYOZA Hijiki, Wakame, Edamame, Scallion, Fried Oysters, Tobiko, Soy Nuts, Daikon, Scallion 11 Pork, Cabbage, Garlic Chives, Sesame Vinaigrette 9 Creamed Sea Lettuce 14 Ryu 10 KARAAGE OKON0MAYAKI FRIES CHICKEN WINGS Ginger, Garlic, Scallion 10 Fried Chicken, Yuzu Mayo 11 Kewpie, Scallions, Jalapeño 12 NEGIMA KALBI ASUPARABECON PRAWNS 8 Breast 6 Beef Short ribs 7.5 Bacon, Asparagus 7.5 TEBASAKI SAUSAGE SHIITAKE SCALLOP 15 Wing 6 Smoked Pork Sausage 7.5 Mushroom 6 MOMO BUTABARA SHISHITO OCTOPUS 9 Thigh 6 Pork Belly 6 Green Chile 6 TSUKUNE HARAMI TOMATO MARKET FISH 12 Meatballs 8 Wagyu Sirloin 12 Provoleta Cheese 9 GYUTAN EGGPLANT Beef Tongue 6 Miso Glaze 7.5 LIGHT CHICKEN & DASHI BROTH RICH PORK BROTH LOBSTER DASHI CHICKEN & MUSHROOM CHASHU PORK MIXED SEAFOOD Shio Tare, Nori, Menma, Egg 12/18 Enoki Mushrooms, Egg, Fish Cake 12/18 Clams, Shrimp, Scallops, Cabbage, Shiitake 16/26 CHICKEN & PORK TAN TAN LOBSTER Shoyu Tare, Poached Chicken, Chashu Pork, Shiitake, Sesame Tare, Ground Pork, Bean Sprouts, Whole Lobster Tail, Shrimp, Clams, Cabbage, Shiitake Bok Choy, Nori, Egg 14/20 Scallion 14/20 26/38 SPICY MISO SPICY MISO
    [Show full text]
  • Kamonegi Takeout Menu
    K A M O N E G I T A K E O U T MENU JAPANESE VEGETABLE CURRY $9 potato, bell pepper, carrot, onion, celery, Tuesday to Saturday 11:30am-2:30pm, 4pm-7pm side of rice "pickup only" add pork katsu $3 T o g i v e b a c k t o t h e c o m m u n i t y a t t h i s t i m e , TEMPURA DON $12 a s a w o r k i n g w o m a n a n d m o t h e r h e r s e l f , shrimp and vegetable tempura over rice, sweet soy C h e f S o m a i s o f f e r i n g 1 f r e e o n i g i r i a n d y a k u l t d r i n k f o r k i d s u n d e r t h e a g e o f 1 2 w i t h e v e r y o r d e r . VEGGIE TEMPURA DON $10 P l e a s e l e t u s k n o w w h e n y o u c o m e i n t o p i c k u p : ) vegetable tempura over rice, sweet soy SMOKED HAMACHI COLLAR $15 with red curry ponzu sauce ONIGIRI "RICE BALL" $3 each or two for $5 HEAT AT HOME house smoked shio koji salmon mentai cream cheese "spicy cod" wasabi nori jam SOMA'S TANTAN RAMEN FOR 2 KAMONEGI ONIGIRI $25 $5 each or two for $9 spicy miso, ground pork, ramen egg, chashu pork, bamboo shoots, scallion, sesame Tenmusu riceball with shrimp tempura, seaweed, sweet soy KAMONEGI HANDMADE SOBA chicken karrage mayo FOR 2 $20 fried chicken mayo (WHILE QUANTITIES LAST) soba broth "vegetarian or normal bonito base" TSUKEMONO $5 scallion, wasabi house made pickled vegetables add vegetable tempura $8 add shrimp tempura $7 (2pc) BROCOLINI KARASHIAE $5 brocolini, dashi, chinese mustard, soy TONJIRU (1PINT) $7 pork miso soup, burdock root, carrot, daikon, tofu, SHISHAMO $7 konjac root fried and marinated canadian capelin fish with pickled vegetables DASHI KABOCHA SOUP (1PINT) $8 kabocha squash soup, dashi, cream, onion JAPANESE EGG SANDO $10 kewpie, shallots with aonori french fries ADD ON KATSU SANDO $12 cabbage, lacto fermented katsu sauce with aonori RICE $2.5 french fries AONORI FRENCH FRIES $3.5 EDAMAME, ESCARGOT GARLIC BUTTER $5 RAMEN EGG $2 VEGETABLE TEMPURA $8 LA CROIX $1 ICED GREEN TEA $3 SHRIMP TEMPURA $7 (2PC) Vegetarian Friendly Vegan Friendly K A M O N E G I T A K E O U T B E V E R A G E M E N U B E E R S A K E sapporo (22oz can) ….
    [Show full text]
  • JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New
    For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy.
    [Show full text]
  • The 38 Essential Hawaii Restaurants
    • THE EATER GUIDE TO HAWAI‘I The 38 Essential Hawai‘i Restaurants From plate lunch drive-ins to tasting menu destinations, these are the most exciting places to dine across the 50th state by Eater Staff | Oct 25, 2017, 11:35am EDT No catchphrase can encapsulate the culinary scope of Hawai‘i: It encompasses carb-tastic plate lunches doused in gravy, bundles of steamed taro leaves packed with tender pork or other treasures, noodle soups, delicate mochi, and ever-new creations from relentlessly innovative chefs looking both to the islands and around the globe for inspiration. The islands’ original Polynesian residents; generations of immigrants from China, Japan, Korea, Portugal, the Philippines and other regions; and American cultural influence have resulted in cuisine like nothing elseon earth. This list of 38 essential restaurants, for a state that comprises eight major islands, is the work of many minds and palates. Four Eater editors descended on Hawai‘i, gorging throughout Honolulu and then scattering to Maui, Kaua‘i, and Hawai‘i Island for more research. Seven local experts add their picks, lending their authoritative, on-the-ground knowledge of the state’s finest eating. Given that Honolulu is the state’s capital and population center, it won’t surprise that 18 of its defining establishments appear here, including the latest fine-dining sensation, the standard bearer for golden malassadas, and the one chain that embodies Hawai‘i’s local food culture. But we pinpoint vital stops beyond Honolulu and O‘ahu as well: the seafood star of Maui, the old-school neighborhood tiki bar on Kaua‘i, and the late-night bakery of Moloka‘i among them.
    [Show full text]
  • Chapter 33 Glossary
    Chapter 33: Asia—Glossary beef stroganov. A popular Russian meat dish made with tender strips of beef, mushrooms, and a seasoned sour cream sauce. borscht. Russian beet soup. caste system. A social system in India that evolved from Hinduism and divided people into groups, or castes. caviar. The processed, salted roe (eggs) of large fish, most often sturgeon. chapatis. A flat bread that is common in India. chasnidarth. A major cooking technique in Indian cuisine that resembles Chinese sweet and sour. chopsticks. Chinese eating utensils. congee. A thick porridge made from rice or barley often served for breakfast in China. curry. A type of Indian stew. ghee. Indian clarified butter. gohan. The Japanese word for meal, which means rice. kaiseka. A delicate meal served after the Japanese tea ceremony. kasha. A Russian staple food made of buckwheat or other grains that is fried and then simmered until tender. korma. A major Indian cooking technique in which foods are braised, usually in yogurt. kulich. A tall, cylindrical Russian yeast bread filled with fruits and nuts. masala. A mixture of spices used to make Indian curry. nihon-cha. Japanese term for green teas. paskha. A rich cheesecake that is a popular Russian dessert. schi. Russian cabbage soup. soybean. A legume with seeds that are rich in protein and oil, which is used in many different forms in Japanese and Chinese cooking. sukiyaki. A popular Japanese dish made of thinly sliced meat, bean curd, and vegetables cooked in a sauce. tandoori. A simple Indian cooking technique, which requires a clay oven called a tandoor.
    [Show full text]
  • Hawaiian Food Choices for Healthful Living Based on Food Group Lists Acknowledgements
    Hawaiian Food Choices for Healthful Living based on food group lists Acknowledgements An original publication of the Land Grant Hawaiian Food Choices for Healthy Living Institutions of the Pacific: American Samoa Community College, College of Based on Food Group Lists Micronesia, Northern Marianas College, University of Guam, and University Revised edition of Hawai‘i, through the Agricultural Development in the American Pacific (ADAP) January 2006 Project. Funded through the US Department of Agriculture Cooperative Extension Service. This edition was made possible with the assistance of Donna Lyn Au, MPH, RD, Cancer March 1994. Research Center of Hawaii, University of Hawaii; Carrie Blitz, RD, Cancer Research Center This manual was originally made possible of Hawaii, University of Hawaii; Davelynn Chun, RD, CDE, American Healthways; Joan by the University of Hawaii ADAP project Dobbs, PhD, CNS; Kelley Hatfield, Nutrition Graduate Student, University of Hawaii; Ruby (Agricultural Development in the American Hayasaka, MS, MA, RD, Castle Medical Center; Kay Kashiwatani, RD, CDE, St. Francis Pacific); Kawahine Kamakea Ohelo, Dr. Medical Center; Suzanne Murphy, PhD, RD, Cancer Research Center of Hawaii, University Cecilia Alailima and Teri Hawayeck at the of Hawaii; Deanna Nakamura, RD, Castle Medical Center; Kourtney Sato, MS, RD, Kaiser Waimanalo Health Center, Waimanalo, Permanente Medical Center; Anne Shovic, PhD, RD, University of Hawaii; Stacey Snee, Oahu; Dogma Duffy, Molokai Hospital, Nutrition Graduate Student, University of Hawaii; Shana Suzuki, Nutrition Graduate Student, Molokai; Trish Britten, Joda Derrickson, University of Hawaii; Amy Tousman, MPH, RD, CDE, Straub Clinic and Hospital; and Aileen Nutrition Specialists, University of Hawaii Ueunten, MS, RD, CSR, St. Francis Medical Center.
    [Show full text]
  • Alexander's Steakhouse Japanese Food Terms
    Alexander’s Steakhouse Japanese Food Terms abekawamochi - grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako abura - oil aburage - - Puffy, thin brown fried tofu slices. aemono - a cooked salad - foods in vinegar dressing or sauces. agari - Green tea. age - fried. agedofu - thick slices of deep fried tofu used in soups, nimono etc. agemono - Fried foods. aji - Spanish mackerel, horse mackerel. aji-no-moto - Monosodium glutamate (MSG). aji-no-tataki - Fresh Spanish mackerel. aka miso - Red soy bean paste. akagai - Red clam. akami - Lean tuna, cut from the back of the fish. ama-ebi - Sweet shrimp, usually served raw. amiyaki- cooked over a wire grill. an - Sweetened pureed paste of cooked adzuki or white kidnet bean annago or anago - Conger eel (saltwater). ankimo - Monkfish liver. anko-nabe - Monkfish stew. anmitsu - a dessert made from agar-agar, an and sugar. ao shiso no mi - prepared beefsteak plant seeds aoyagi - Yellow clam. asa gohan - breakfast. avocado - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin awabi - Abalone. ayu - Sweetfish - a medium sized river fish. azuki - or aduki - a small red bean baigai - Small water snails. bamboo shoots - Bought sliced or whole. bara sushi - sushi rice and other ingredients mixed together, like a rice salad. basashi - horse sashimi. bata - butter. battera-sushi - Osaka-style pressed and molded mackerel sushi. beni shoga - Red pickled ginger. bento - traditional boxed lunch. biru - beer. Bonito - English word, for the Japanese katsuo. Bulgogi -A Korean marinated beef dish. Buri - Adult yellowtail.
    [Show full text]