Kamonegi Takeout Menu

Total Page：16

File Type：pdf, Size：1020Kb

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) ….. 5 ozeki one cup sake.....$5 [junmai] W I N E " R E D " bodaimoto usu nigori.....52 syrah le fervent FR ..28 … [light nigori, junmai] cabernet sauvignon skyfall WA.....28 tahoma fuji.....33 [local nama junmai] W I N E " W H I T E " pinot gris nine hats WA ….. 30 tamagawa red label.....45 sauvignon blanc13 celsius NZ [yamahai genshu junmai} …..28 taka noble arrow nama.....53 [tokubetsu junmai nama] B U B B L E S c ava brut segura viudas koshino homare shiboritate.....43 SP…..25 [junmai nama genshu] dassai 50.....46 [junmai daiginjo] kamoizumi umeshu.....50 Cheers [plum wine, sweet and tangy] 2 1 P L U S F O R A L L A L C O H O L I C B E V E R A G E P U R C H A S E . W E C H E C K I D U P O N P I C K U P .

Copy Link

Recommended publications

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
[Show full text]
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]
Show Activity
A Antichoreic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abrus precatorius Love Bean; Prayer Beads; Coral Beadplant; Licorice Vine; Jequirity Bean; Red Beadvine; Precatory Bean; 1 Jequerity; Crab's Eye; Indian Licorice; Rosary Pea; Weathervine; Lucky Bean; Weatherplant; Minnie-Minnies Achillea millefolium Yarrow; Milfoil 1 Achyranthes bidentata Chaff Flower 1 Acorus calamus Flagroot; Calamus; Sweet Calamus; Sweetroot; Sweetflag; Myrtle Flag 1 Actinidia chinensis Kiwi 1 Adonis vernalis Spring Adonis 1 Aesculus hippocastanum Horse Chestnut 1 Alisma plantago-aquatica Tse-Hsieh; Ze-Xie; Water Plantain; Mud Plantain 1 Allium sativum var. sativum Garlic 1 Allium cepa Onion; Shallot 1 1660.0 Aloe vera Bitter Aloes; Aloe 1 Althaea officinalis Marshmallow; White Mallow 1 Amorphophallus konjac Umbrella Arum; Snake Palm; Devil's Tongue; Elephant Yam; Konjac; Leopard Palm 1 Anacardium occidentale Cashew 1 Ananas comosus Pineapple 2 248.0 Anastatica hierochuntica Jericho Rose 1 Angelica sinensis Dang Quai; Dang Qui; Dang Gui; Chinese Angelica; Dong Gui; Dong Quai 3 4940.0 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop 1 Apium graveolens Celery 1 Arachis hypogaea Groundnut; Peanut 3 Arctium lappa Gobo; Great Burdock; Burdock 1 Areca catechu Betel Nut; Pin-Lang 1 Arnica montana Mountain Tobacco; Leopard's-Bane 1 Artemisia vulgaris Mugwort 1 Artemisia dracunculus Tarragon 2 Artemisia cina Levant Wormseed 1 Artemisia abrotanum Southernwood 1 Asparagus officinalis Asparagus 2 512.0 Astragalus membranaceus Huang-Chi; Huang Qi 2 Atropa bella-donna Belladonna 1 Avena sativa Oats 1 3485.5 Ballota nigra Black Horehound 1 Bertholletia excelsa Brazilnut-Tree; Paranut; Creamnut; Brazilnut 1 Beta vulgaris Beet; Sugar Beet; Garden Beet; Beetroot 1 Borago officinalis Beebread; Talewort; Beeplant; Borage 1 Brassica oleracea var.
[Show full text]
Food and Nutrition Board Committee on Food Chemicals Codex
Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Konjac Flour Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ______________________________________________________________________________ June 13, 1996 Konjac Flour Konjac; Konnyaku; Konjac Gum; Yam Flour CAS: [37220-17-0] DESCRIPTION A hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high molecular weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by b-1,4 linkages and has an average molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. The typical powder is cream to light tan in color. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions. Functional Use in Foods Gelling agent; thickener; film former; emulsifier; stabilizer. REQUIREMENTS Identification A. Microscopic Test Stain about 0.1 g of the sample with 0.01% methylene blue powder in 50% isopropyl alcohol, and observe microscopically.
[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]
Effects of Salt, Soy Protein Isolate and Gums on the Properties
A Title: Development of Healthy Chicken Nuggets with Konjac Flour, Shiitake Mushroom and Quinoa Researcher: Assoc.Prof. Adisak Akesowan Department of Food Science and Technology School of Science and Technology University of the Thai Chamber of Commerce Year of Accomplishment: 2015 No. of Pages: 85 Pages Keywords: Konjac flour, Shiitake mushroom, Quinoa, Chicken nugget, Health food. Abstract This research was aimed to develop a healthy chicken nugget which targeted to lower in fat, free from phosphate and reduce in meat protein content. Initially, the performance of two variables, i.e. konjac/xanthan (3:1) blend (0.2-1.5%, w/w) and shiitake powder (1-4%, w/w) for optimizing a best formulation of low-fat, phosphate-free nuggets was studied. A 13-experimental run was carried out by a central composite rotatable design, and the influence of variables on physical properties (peak force and internal color) and sensory characteristics of nuggets was investigated. Linear, quadratic and interaction effect of variables were found for physical and sensory responses. Addition of konjac/xanthan blend and shiitake powder, both at low level, resulted in increasing nugget peak force; however, higher amount of these variables lowered the peak force. The nugget became darker with more shiitake powder added. With 1.8-3% addition of shiitake powder, low-fat, nuggets presented good sensory acceptance, as observed for a rise in score for color, taste, flavor and overall acceptability. The optimal condition for the low-fat, The research was financially supported by the University of the Thai Chamber of Commerce. B phosphate-free nugget consisted of 0.39% konjac/xanthan blend and 1.84% shiitake powder.
[Show full text]
Author's Blurb
Author’s Blurb TK Lim (Tong Kwee Lim) obtained his bachelor’s and plant products into and out of Australia from and master’s degrees in Agricultural Science and for the Middle East and Asian region. During from the University of Malaya and his PhD his time with ACIAR, he oversaw and managed (Botanical Sciences) from the University of international research and development programs Hawaii. He worked in the Agricultural University in plant protection and horticulture, covering a of Malaysia for 20 years as a Lecturer and wide array of crops that included fruit, plantation Associate Professor; as Principal Horticulturist crops, vegetables, culinary and medicinal herbs for 9 years for the Department of Primary and spices mainly in southeast Asia and the Industries and Fisheries, Darwin, Northern Paciﬁ c. In the course of his four decades of work- Territory; for 6 years as Manager of the Asia and ing career, he has travelled extensively world- Middle East Team in Plant Biosecurity Australia, wide to many countries in South Asia, East Asia, Department of Agriculture, Fisheries and Southeast Asia, Middle East, Europe, the Paciﬁ c Forestry, Australia, and for 4 years as Research Islands, USA and England and also throughout Program Manager with the Australian Centre for Malaysia and Australia. Since his tertiary educa- International Agriculture Research (ACIAR), tion days, he always had a strong passion for Department of Foreign Affairs and Trade, crops and took an avid interest in edible and Australia, before he retired from public service. medicinal
[Show full text]
Vegetables and Meals of Daimyo Living in Edo
Vegetables and the Diet of the Edo Period, Part 1 Vegetables and Meals of Daimyo Living in Edo By Ayako Ehara (Professor Emeritus, Tokyo Kasei-Gakuin University) Introduction in which they were grown. The names given to egg- plant were also varied, including round eggplant, Most of the vegetables currently used in Japan were long eggplant, calabash-shaped eggplant, red egg- introduced from other countries at various points plant, white eggplant and black eggplant. throughout history. Vegetables native to Japan are The primary suppliers of fresh vegetables to the three very limited, and include udo (Japanese spikenard, largest consumer cities of Edo, Kyoto and Osaka Aralia cordata), mitsuba (Japanese wild parsley, were suburban farming villages. Buko Sanbutsu-shi Cryptotaenia japonica), myoga ginger (Zingiber (1824) is a record that lists agricultural products from mioga), fuki (giant butterbur, Petasites japonicus) and the Musashi region that included Edo. Vegetables are yamaimo (Japanese yam, Dioscorea japonica). The listed by the area in which they were grown: daikon domestic turnips, daikon radish, green onions, orien- radish and carrots in Nerima (present-day Nerima tal mustard (Brassica juncea), varieties of squash, ward, Tokyo), mizuna (Japanese mustard, Brassica and eggplant currently used in Japan were introduced rapa var. nipposinica), Chinese celery (Oenanthe from the Chinese mainland and Korean peninsula. javanica), mitsuba and edible chrysanthemum in Eventually, Danish squash, watermelon, chili peppers Senju (present-day Adachi ward, Tokyo), burdock and sweet potatoes came to Japan through trade with (Arctium lappa) in Iwatsuki (present-day Iwatsuki, Portugal during the 16th century, and carrots, celery, Saitama prefecture), taro and sweet potato in Kasai spinach, and edible chrysanthemum (Chrysanthemum (present-day Edogawa ward, Tokyo), eggplant in coronarium) via trade with China during the Ming Komagome (present-day Toshima ward, Tokyo) and dynasty (1368–1644).
[Show full text]