DOCSLIB.ORG

July Luncheon – Tanabata – Sunday July 18Th Tanabata Themed Izakaya Style Luncheon Yamagata Kaikan from 12:30 PM Welcome Back to In-Person Luncheons at the Kaikan!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
July Luncheon – Tanabata – Sunday July 18Th Tanabata Themed Izakaya Style Luncheon Yamagata Kaikan from 12:30 PM Welcome Back to In-Person Luncheons at the Kaikan! TheThe FortFort WorthWorth JapaneseJapanese SocietySociety JulJul -- AugAug 20212021 www.fwjs.orgwww.fwjs.org Editor: Harvey Yamagata & Tammy Mata Japanese Translation: Our Mission: Foster understanding between Japanese and Americans by providing Kayoko Fullenkamp an opportunity to learn about Japan, it’s people, language and culture. July Luncheon – Tanabata – Sunday July 18th Tanabata Themed Izakaya Style Luncheon Yamagata Kaikan from 12:30 PM Welcome back to in-person luncheons at the kaikan! With the COVID vaccination rate increasing and the COVID risk decreasing, we are happy to resume in-person luncheons. If you have health concerns, you can still order pick-up (pick-up starts at 1:30 pm). Our celebration of Tanabata, the Japanese Star Festival, will have indoor food booths, for a festival-like atmosphere, to include okonomiyaki, yakisoba (noodles), yakitori (skewered meat), takoyaki, and azuki (red bean) popsicles. One serving of each is included with each admission, but extras may be purchased through a ticket system. Adults $15, children 8-12 $12 and children 7 and under are free. There is a 20% discount for members aged 70 years and over for their first serving (that’s $12). Please RSVP by July 9 to Sam Sumner at 817-366- 2316 or email [email protected] or [email protected] . Enjoying all the festival delicacies Tom Brents and Grant Ogata with Akiko Sonnemann and Mikako Imai making Julia Dunaway and Onigiri “Wishing Tree” Takoyaki - 1 - SOCIETY NEWS – RECENT EVENTS In Memorium Elloie Ann Leary, a longtime member of our Society, passed away on Friday, April 9, 2021. In addition to being among the earliest members, she served on our board for well over ten years. She and her husband, Bill, who passed away several years ago, helped form the Society to the success it is today. Elloie was born in Dallas, Texas on January 30, 1928, graduated from the U. of Texas and spent a career as an RN. Elloie leaves behind a son and his wife, a daughter, five grandchildren and five great grandchildren. Her family has said that in lieu of flowers, donations are welcome in Elloie’s name to the charity of your choice. Elloie Ann Leary, 1928-2021 April Soboro Obento & Kite Flying Luncheon – Sun. April 18 from 12:30 PM at Yamagata Kaikan We served soboro while beautiful weather greeted our kite-flying contestants. Congratulations to our winners: the Blankenship family, prettiest kite; Bob Smith, who is a kite builder, highest flying kit; and Andrea Ballard, who is Chair of FWSCI Nagaoka Committee, best-effort kite flying! Prizes were Japanese cookie boxes (thank you, Lisa). May Spring Theme Obento with Taiyaki Luncheon – Sun. May 16 from 12:30 PM at Yamagata Kaikan This luncheon, again pick-up, featured seasonal foods for spring: ginger pork, tamagoyaki (rolled egg omelet), potato salad, sugar snap peas, and taiyaki. Speaking of taiyaki, please watch and like our YouTube video about making taiyaki: https://youtu.be/yG4YdNQytlE . June Hiyashi Chuka Soba Luncheon Our last pick-up luncheon was perfect for a hot summer day. Our chilled noodle dish featured soba noodles topped with sliced egg crepes, sliced ham, and sliced cucumbers (thank you, Harumi) and cherry tomato (thank you, Maryliz). Dessert was a light and fluffy strawberry mousse cup (thank you, Elishia). June’s delicious Hiyashi Chuka Soba UPCOMING EVENTS July Tanabata Themed Izakaya Style Luncheon—Sun. July 18 from 12:30 PM at Yamagata Kaikan Welcome back to in-person luncheons at the kaikan! Our celebration of Tanabata, the Japanese Star Festival, will have “food booths” that serve okonomiyaki, yakisoba, yakitori, takoyaki, and red bean popsicles. Adults $15, children 8-12 $12 and children 7 and under are free. There is a 20% discount for members aged 70 years and over for their first serving (that’s $12). Please RSVP by July 9 to Sam Sumner at 817-366-2316 or email [email protected] or [email protected] . August Vacation Month, No Luncheon August is our summer vacation. We look forward to seeing you in September! FREE SHISO! September Keiro no Hi Themed Luncheon— Sun. Sept. 19 from 12:30 PM at Yamagata Kaikan This special obento luncheon will be prepared by Wakabakai, a group formed by our local Japanese ladies, and will honor our wiser and older members. More to come in the next newsletter. Shiso Available If you’re interested in getting shiso (a Japanese mint herb), please call William Winston at 817-370-2343. - 2 - 日本人会会報 – 最近の催し物 追悼 エロイー アン リアリーさん, 長年の日本人会の会員だったエロイーさんは２０２１年４月9日に亡く なられました。日本人会の発足当時からの会員であったことに加えて彼女は十年以上も理事を務めて下 さいました。彼女は数年前に亡くなられたご主人のビルさんと共に今日の日本人会の成功に尽力して下 さいました。エロイーさんはテキサス州ダラスで１９２８年１月30日に生まれ、テキサス州立大学卒業 後正看護師として勤められました。エロイーさんは息子さんとその奥さん、娘さん，5人のお孫さん、5 人のひ孫さん達を残されました。彼女のご家族はお花の代わりに彼女の名の下にお好きなチャリテイー に寄付をしてくれますようにとのご希望です。 四月のソボロお弁当と凧揚げランチョン – ４月18日（日曜）12 時半、山縣会館 晴天の下で凧揚げ大会が繰り広げられる中、そぼろ丼を楽しんで頂 きました。以上の方々が勝たれました：ブランケンシップご一家、 一番きれいな凧；ボブ スミスさん（凧ビルダー）、一番高く上がっ た凧キット; アンドリア バラードさん（FWSCIの長岡委員会、会長 さん）、努力賞。 五月の鯛焼き付きの春テーマお弁当 ‐ 五月十六日（日曜）12時半、 山縣会館 このランチョンも又ピックアップにして春にふさわしい季節の材料 を盛り込みました：生姜ポーク、卵焼き(rolled egg omelet), ポテト サラダ、枝豆，鯛焼き。鯛焼きと言えばユーチューブで作り方の動 画を載せましたのでどうぞご覧下さい、そして“like”を入れて下さい ますようお願いします。https://youtu.be/yG4YdNQytIE Spring themed May Obento 六月の冷やし中華ランチョン － 六月十三日（日曜）、12時半 山縣会館 この前のピックアップランチョンは暑い夏の日にはピッタリでした。冷たい中華そばの上に細切り薄焼 き卵、細切りハム、細切り胡瓜（ハルミさんありがとう）、チェリートマト‹メリーリズさんありがと う）などが呼び物でした。デザートは軽いふわふわのイチゴムースカップ（エリーシャさんありがと う）にしました。 今後の催し物 七月の七夕テーマの居酒屋スタイルランチョン － 七月十八日 （日曜）１２時半 山縣会館 山縣会館での以前の様な“イン パーソン ランチョン” にようこそ。日本の星祭り、七夕祭りを祝ってお 好み焼き、焼きそば、焼き鳥、たこ焼き、赤アンポップッシクルなどの “フードブース” を用意していま す。大人$１５．００、子供（８才―12才）＄１２．００，7才以下無料。７０才以上は最初のサービン グだけ２０％割引（＄１２．００）。七月九日までにSam Sumner までにお電話（817-366-2316）でRSVP をして下さい。 Email で [email protected] なり [email protected] にご連絡下さっても結構で す。 八月、バケーションの月、ランチョン無し 八月は夏休みです。九月に会うのを楽しみにしています。 九月の敬老の日テーマのランチョン － 九月十九日（日曜）12時半、山縣会館 このスペシャルお弁当ランチョンは地元の日本人婦人グループで構成されたWakabakai の人達が作って 下さいます。賢明さと年功を敬う機会です。次のニュースレターでもっとお知らせします。 シソがあります。 シソ（日本のミントハーブ）が欲しい方はWilliam Winston (817-370-2343)までご連絡ください. - 3 - Kite Flying Challenge – April Luncheon - 4 - More Images from Our Luncheons Weekly or Bi-Weekly Society Activities Dondoko Taiko (Drum Group) - This group performs at many metroplex festivals and special events. Practice every Sunday 6:00 to 8:30 PM. Contact: Asako Cosby 817-737-6581 or Cassi Southerland at [email protected]. Classical Japanese Dance - Meets at the Society every Monday morning from 11:00am to 1:00pm. The instructor is Mrs. Keio Miyamoto, an accredited master of Fujima School. Please come and join us. The group enjoys dancing with other Fort Worthians at the spring and autumn Japanese Festival. Contact: Teruko Green Cell: 817-723-3213. Ikebana – Learn and enjoy the art of Japanese flower arrangement. Class times vary. Contact Sandra Prachyl at 817-988-6360 or email [email protected] Japanese Language Class - Adult classes Mon. or Wed. 6:15-7:45pm. (There may be other evenings, depending on class size.) Children’s classes Mondays 5:00-5:45pm (must be 6 years old and over). Very reasonable tuition. Visit our website at www.fwjs.org and click Language School. Contact: Fumiko Coburn. Email [email protected] SAVE THE DATE (details in this newsletter) July Tanabata Themed Izakaya Style Luncheon—Sun. July 18 from 12:30 PM at Yamagata Kaikan Welcome back to in-person luncheons at the kaikan! Our celebration of Tanabata, the Japanese Star Festival, will have “food booths” that serve okonomiyaki, yakisoba, yakitori, takoyaki, and red bean popsicles. Adults $15, children 8-12 $12 and children 7 and under are free. There is a 20% discount for members aged 70 years and over for their first serving (that’s $12). Please RSVP by July 9 to Sam Sumner at 817-366-2316 or email [email protected] or [email protected] . August - No Luncheon - Our vacation month. We look forward to seeing you in September! September Keiro no Hi Themed Luncheon— Sun. Sept. 19 from 12:30 PM at Yamagata Kaikan This special obento luncheon will be prepared by Wakabakai, a group formed by our local Japanese ladies, and will honor our wiser and older members. More to come in the next newsletter. - 5 - Annual Membership Fees are due each January Join the Fort Worth Japanese Society www.fwjs.org Tel: 817-294-5004 (Best to contact us via eMail at [email protected]) MEMBERSHIP FORM Date _________________ Name _____________________________________ Born/Raised _________________________ City/State/Country Name _____________________________________ Born/Raised _________________________ City/State/Country Not necessary to complete for renewals if there have been no changes since last year. Current Address: No. & Street ______________________________________________________ City, State, Zip __________________________________________________________________ Tel. No. Home ______________________________ Mobile ______________________________ Email __________________________________________________________________________ I would like to receive my newsletter by (check one): Mail eMail I would like to be notified of coming events by (check one): Telephone eMail Let us know what activities are of interest to you, such as Japanese Dance, volunteer at the Spring and Fall Japanese Garden Festival, etc. _______________________________________________________________________________ _______________________________________________________________________________ Please mark (x) in front of the classification you are joining. ____ Family Membership $50.00 ($40 if over 70 years of age) ____ Single Membership $40.00 ($30 if over 70 years of age) ____ Associate Membership
Load more

Recommended publications
  • Soup N Salad ぜんさい
    Yakitori やきとり Appetizer ぜんさい : Chef’s recommendation Yakitori やきとり (per skewer) Commonly a Japanese Type of Skewered Grilled Chicken ……………………….2.95 Edamame えだまめ Edamame えだまめ Young Soybeans with Fried Garlic and Sesame Oil......Steamed or Grilled...4.95 シューマイ Shumai Shrimp Dumpling with House Kabayaki Sauce.......Steamed or Panfried......5.95 Fire Mussel ファイア いがい Grilled Mussel, Scallion with House Special Spicy Sauce………………..........5.95 Salmon Dynamite さけ ダイナマイト Deep Fried Salmon Ball with Spicy Sauce.................................................6.95 ギョーザ Gyoza Crispy Pan-fried Dumplings (Chicken & Pork) with Ponzu Sauce ...............6.95 たこやき Shumai シューマイ Takoyaki Very Popular Street Food Snack in Japan (Fried octopus ball) ………………..6.95 Cha-Shu-Bun (Pork Belly Bun)チャーシューパン NYC trendy appetizer mix with Jin’s way.………......................................…7.95 Tempura てんぷら Lightly Battered and Deep Fried Shrimp & Veggies . ................................7.95 ギョーザ Gyoza Next Calamari イカ てんぷら Crispy Calamari with House Garlic Seafood Sauce...................................8.95 New Sashimi Appetizer ニュー さしみ Our Unique/Modern Style Assorted Daily Fresh Sashimi..........................9.95 ぜんさい Fire Mussel ファイア いがい Soup N Salad Miso Soup みそしる Home-style, Soybean Paste Soup………………………………………………………..…2.50 Clear Mushroom Soup しいたけしる Ginger Dashi Broth with Shiitake Mushroom and Scallion………………….....2.95 チャーシューパン Cha -S hu - B un Pumpkin Soupカボチャしる Rich, Smooth Flavor Pumpkin Soup with Croutons & Ginger Strings.....……4.95 House Salad サラダ Fresh Mixed Veggies with Sesame Dressing……………………………………....……3.95 Seaweed Salad わかめサラダ T Takoyaki たこやき Seasoned Wakame, ginger sesame Dressing ............................................4.95 Squid Salad たこサラダ Seasoned cooked squid mixed with Japanese mountain vegetables.......... 4.95 Tofu Salad とうふサラダ Crispy Tofu & Mixed Fresh Veggies with House Ginger Dressing ………..…… Miso Soup みそしる 8.95 Entree いっぴんりょうり Ramen ラーメン ……………13.95 Our recipes originate from the Kumamoto region of Japan.
    [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]
  • Special Ramen Ramen Raw Earth Sea Land Ramen
    WELCOME TO MACHIYA Our dishes are primarily small plates served as they are ready. Our focus is our homemade RAMEN prepared daily enjoy. RAW EARTH SEA Hamachi Citrus Ponzu Jalapeno 12 Edamame / Spicy Edamame 4 / 5 Steamed Lobster Buns Spicy Aioli 16 Seared Salmon Sashimi 12 Asparagus Mentaiko Spicy Pollok Row 9 Crispy Calamari Arugula / Miso 11 Chili Soy / Crisp Onion Crispy Brussel Sprouts 8 Kani Mochi Tempura Honey Mustard 6 Tuna “Pizza” 13 Black Walnuts / Bacon / Saba Yuzu Wasabi / Tomato / Red Onion / Olive / Micro Cilantro “Chawan Mushi” 13 Japanese Cucumber 7 Japanese Custard Chicken / Snow Crab / Black Truffle Filet Mignon 13 Shiso Vinaigrette Sesame Yukke / Asian Pear / Quail Egg / Crispy Rice Grilled Octopus Tomato / Bonito / Yuzu 14 Machiya Salad 6 Tuna Tartare 13 Lettuce / Tomato / Onion / Crispy Ramen S we e t S a ke R o a s t B l a c k C o d 1 8 Pickled Daikon Salmon Tartare 12 BBQ Tofu Crispy Tortilla Up Fried Egg 10 “Unagi Mabushi” 12 9 6 Amazu Spicy Tuna Sandwich’s New Style Fried “Sticky” Rice BBQ Eel Jasmine Rice Dashi Pickled Vegetable Heirloom Tomato Black Vinegar / White Soy 9 LAND New Style Beef Negimaki Ginger / Micro Chive Sesame 12 Spicy Miso Fried Chicken Taiyaki Waffle Black Honey 16 Sake Shrimp & Pork Shui Mai 9 Kim Chee Pork Belly Crispy Shallot 11 Machiya Spiced Crispy Sesame Wings 8 “Yaki Meshi” Fried Rice Chashu Egg Menma 10 Lettuce Wrap Chicken Chili Tamarind 12 “Dote Nabe” Red Miso Braised Short Rib 15 Red Miso Angus Beef Dashi Daikon 8 Yamabuki Chicken Salad Spinach / Sprout / Endive 11 Panko Crusted Curry Beef Bun 8 SPECIAL RAMEN Tsuke-me / 20 Hiyashi-men / 20 Cold ramen noodles served with a warm “Tategi” chicken, pork, Cold ramen noodles served with a “Sesame Ponzu” chicken broth for dipping.
    [Show full text]
  • Read Book Wagashi and More: a Collection of Simple Japanese
    WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes.
    [Show full text]
  • Local Dishes Loved by the Nation
    Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
    [Show full text]
  • Hand-Rolled Sushi Some Ingredients Sushi Rice
    手巻き寿司 (Temakizushi) Hand-rolled Sushi Some ingredients Sushi Rice Ingredients • 2 cups Calrose or short/medium grain rice • 2 ½ cups water (or what is states on the package) • 2 inch kombu (dried seaweed) • you can do this without the kombu. It just gives a different taste. Cook rice according to the directions on the package or the directions on the rice cooker/instant pot. Ideas for roll fillings Ingredients – whatever you want – most common are below • Nori – seaweed sheets or leaf lettuce • Any veggies (most common below) • Carrot • Cucumber • Bell peppers • Zuchinni • Corn • Avocado • Green onions • Asparagus • Lunch meat • Fish – any type you like • Tuna (I mix this with a bit of mayo and a splash of soy sauce) • Meatballs • Tamagoyaki (rolled omelettes – see recipe in this pdf) • Horenso goma ae (spinach with sesame sauce – see recipe in this pdf) • Cheese Tamagoyaki Ingredients Rolled omelette • 4 eggs • 1 tbsp soy sauce • 1 tbsp mirin • 1 tbsp sugar • Pinch of salt • Oil as needed (I use the spray) Beat the eggs and add all ingredients through oil. Heat the fry pan and pour a thin layer of egg in the pan. Once it sets, start rolling it in a one inch diameter. Pour another thin layer of egg and have a small part go under the already rolled part. After it sets, roll it back on itself. Continue until you have about 10 or so layers. Here is a good YouTube video on how to do this: https://www.youtube.com/watch?v=r_gS2QjAmGM Horenso goma ae Spinach with sesame sauce Ingredients • 1 bunch spinach ( about 3 cups) • Pinch of salt • Sesame Dressing: • 4 tbsp white sesame seeds • 1 tbsp sugar • 3 tbsp soy sauce • ¼ cup dashi (fish stock) Wash spinach and parboil with a pinch of salt.
    [Show full text]
  • How to Make Epic Veggie Kabobs
    How to Make Epic Veggie Kabobs By August 05 2021 Kabobs, kebabs, koftas, souvlaki, yakitori, satay, grill sticks: Threading foods on skewers for easy grilling is a cooking technique that’s used around the world. Most have origins in meat-based skewers such as shish kabobs (grilled lamb), but the term and the method can be applied to plant-based combinations—with spectacular results. Here’s a rundown of kabob basics, from prep tips and success secrets to tasty combinations and easy marinades. Choosing Your Vegetables The key to a truly great kabob is a balanced combination of ingredients. A good rule of thumb is to pair milder components (e.g., zucchini, eggplant, extra-firm tofu, mushrooms, broccoli, and potatoes) with zesty ones (e.g., onions, peppers, and cherry or cocktail tomatoes). Here are a few kabob combinations that work especially well together (marinade recipes can be found below): Zucchini chunks, onion wedges, cherry tomatoes, and your favorite vinaigrette-style salad dressing as a marinade Baby potatoes (par-boiled), diced red bell pepper, cremini mushrooms, whole shallots, miso marinade Carrot chunks (par-boiled), red onion wedges, diced yellow bell pepper, peanut marinade Eggplant chunks, diced yellow squash, red onion wedges, tahini marinade Brussels sprouts (par-boiled), sweet potatoes (par-boiled and cut into chunks), leek rounds, tangy mustard marinade Extra-firm tofu, mini bell peppers, broccoli florets, soy marinade Prepping and Assembling Kabobs: 7 Success Secrets Prepping and assembling kabobs is simple. Just follow these tips. 1. Don't Peel Leave skins on fruits and vegetables whenever possible to help them remain intact and prevent sticking.
    [Show full text]
  • Exploring Asian Studies at Colgate and Beyond
    Asian Studies at Colgate Spring 2018 NEWSLETTER Exploring Asian Studies at Colgate and Beyond The Chinese character above, fú, is a powerful and proud cultural symbol. Posted in homes every year during Spring Festival wherever Chinese people are found, it means “good fortune,” but implies much more. Its presence brings positive, hopeful energy to the peoples and places around it. When posted upside-down, as in the images above, we can know that fú dào le: that its power has arrived and is among us. Pasted on or above doorways and gates, welcomes you in, to share as one family your hope for tomorrow, to make a better day for all. The Program in Asian Studies at Colgate stands in firm solidarity with all who oppose racism, discrimination, and xenophobia on our campus. We especially support international students from Asia, and everywhere around the world. These students enrich our campus, bringing with them the spirit of learning that pulls our world together. If you are concerned about our international community, and would like to contribute to making a better Colgate and a better world, please review the shared document “A Plea to the Community” composed by EALL Professor Yukari Hirata and take action. Let your stand and your story be known. 1 From the Director A great part of teaching at Colgate is the chance to travel for research, study groups, and planning new courses. While on leave last spring and autumn, I broke from my usual China orbit for first-time visits to Japan and Thailand. Though I wasn’t long in either place, it was long enough to reaffirm what our majors discover year aer year: that Asia is a diverse, yet deeply interconnected region whose complexity demands a plural, interdisciplinary approach.
    [Show full text]
  • Beverages Alcoholic Beverages
    Alcoholic Beverages Cocktail ＄5 cocktail Monday Beverages Chu-Hi (Japanese Sho-chu & soda) 8.5 ・Iced Tea 3.5 lemon, green apple, yuzu, calpico ・ Flavored Nigori 8.5 Iced Green Tea 3 5 ・Iced Matcha 3.5 hi-ball sho-chu Rock 8. sake lime jack-coke ・ Iced Matcha Float 5 bloddy mary mimosa ・Iced Black Tea 3 screw driver sake mojito ・Ginger Honey Tea Soda 4.5 Beer Half Price Sapporo Draft Tuesday ・Tea Lemonade Soda 4.5 draft ・Sapporo or asahi draft <pint>18oz 6.5 <glass>10oz 3.5 ・Shiso Mojito Soda 4.5 ・Sapporo or Asahi SD <pitcher> 60oz 18 5 ・Hot Ginger Matcha w/soy milk 4.5 bottled ・Kirin large 22 oz, 7. ・Hot Matcha 3.5 ・Kirin or Kirin light small 12 oz, 5 ・Orion 21.5 oz, 7.5 Soft Drinks ・Echigo red premium Ale 330ml 6.5 ・ Fountain coke, diet coke, sprite, 3 ・Echigo premium stout 330ml 6.5 Dr. pepper, root beer, lemonade ・Kawaba Snow Weizen 11.16 oz 8.5 ・Calpico 3 ・Kawaba Sunrize Ale 11.16 oz 8.5 ・Apple Juice 2.8 ・Kyoto Matcha IPA 330ml 11 ・Milk (white or chocolate) 2.5 premium, cold 5 ・Ramune 4 Sake ・otoko yama 男山 dry glass 9. ・ くろさわ 5 ・Melon Cream Soda 4 .8 kurosawa dry 300ml 15. ・kubota 久保田 300ml 21 ・Mango Cream Soda 4.8 ・sayuri nigori (unfiltered) さゆり 300ml 15 Melon Cream Soda Float 5.8 ・kurosawa nigori (unfiltered) 300ml 16 (+GreenTea Ice Cream) house cold Half Price HouseColdSake Wednesday Sake ・house cold sake Hatsuru 白鶴 6.5 Any Drink Float ・house nigori (unfiltered) Ozeki 大関 6.5 5 your soft drink +1.
    [Show full text]
  • Yakitori Chicken Sushi Rice
    Sushi Making for Beginners Yakitori Chicken Serves 6 Ingredients ● ½ c sake* ● ½ c soy sauce ● 1 Tbsp sugar ● 1 clove garlic, crushed ● 1 ½ Tbsp ginger root, grated ● 1 lb chicken breast, cubed ● 3 medium leeks, white part, cut into ½ inch pieces ● Salt and pepper to taste Directions 1. In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes. 2. Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade. 3. Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade. Nutrition facts per serving: 159 Calories, 1 g fat (.3 g saturated), 11.5 g carbs, 1 g fiber, 20 g protein (* For the purpose of this class, we are omitting sake, use ¼ c of water to help bind marinade) Sushi Rice Serves 6-8 Ingredients ● 3 cups white rice ● ½ cup rice vinegar ● 2 tbsp sugar ● 2 tsp salt Directions 1. Wash the rice (1 cup = ~2 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice (the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice).
    [Show full text]
  • General Catalogue 2021 - 2022
    4. Auflage 05.2021 GENERAL CATALOGUE 2021 - 2022 SSP Trade & Consult GmbH Philipp-Reis-Str. 15 B3/B4 63128 Dietzenbach Germany Tel.: +49 (0)6074-481610 Fax: +49 (0)6074-4816110 http: //www.ssp-trade.eu 【 Content / Inhalt 】 Dry products / Trockenprodukte A Seasoning / Würzsaucen 1 - 7 Soy sauce / Sojasauce 1 - 2 Vinegar / Essig 2 - 3 Seasoning sauce / Würzsaucen 3 - 4 Concentrated soup stock / Suppenkonzentrat 5 Mayonnaise & Dressing 6 A/O Mirin & Sweet rice wine for cooking / Mirin & Süßer Kochreiswein 7 B Oil / Öl 7 C Soybean paste / Sojabohnenpaste 8 D/T Japanese curry / Japanisches Curry 9 - 10 E Japanese tea / Japanischer Tee 11 F/H Soup stock & Bonito / Suppenbrühen & Bonito 12 A/G Wasabi & Spices / Wasabi & Gewürze 13 - 14 G Starch & Flour / Speisestärke & Mehl 14 - 15 H Seasoning & Soup / Würzmischungen & Suppen 15 - 16 I/J Seaweed / Meeresalgen 17 - 18 Sushi Nori 17 - 18 Other seaweed products / Sonstige Meeresalgenprodukte 18 J/K Prepared vegetables / Gemüsezubereitungen 19 - 20 J/K Sesame / Sesam, Tofu 21 L Pickled vegetables / Eingelegtes Gemüse 22 - 23 Pickled sushi ginger / Sushi Ingwer 22 L/G Other pickled vegetables / Sonstiges eingelegtes Gemüse 22 - 23 M Noodles & Instant noodles / Nudeln & Instant-Nudeln 24 - 27 Noodles (Dry & Long life) / Nudeln (Trockenwaren) 24 - 25 Instant noodles / Instant-Nudeln 26 - 27 N Snacks & Sweets / Knabbereien & Süßigkeiten 28 O/P Rice / Reis 29 O Alcoholic beverages / Alkoholische Getränke 30 - 38 Beer / Bier 30 Rice wine (Sake), Plum wine / Reiswein (Sake), Pflaumenwein 31 - 36 Japanese
    [Show full text]
  • Yakitori Chicken Skewers
    So popular are these chicken kebabs that in their home country of Japan they have whole take-out shops – or yakitoriya – dedicated to serving them. This version is flavoured with a classic soy-based tare sauce. It’s traditional to cook these over a charcoal grill, and a barbecue is certainly the best way flavour-wise, but a ridged griddle pan on the hob will also give you pretty tasty results. Yakitori chicken skewers MAKES 8 SKEWERS, SERVING 4 For the tare sauce, add all the ingredients to a small saucepan set over a medium- low heat and bring to the boil. Allow to simmer steadily until reduced by half in 600g chicken thigh fillets, cut volume, about 15–20 minutes. Divide between 2 small dishes and set aside to cool. into 3cm cubes One dish is used as a dipping sauce, the other to glaze the skewers as they cook 6 spring onions, cut into 2cm – dividing them prevents contamination from the raw meat as you are brushing lengths with the glaze. 1 tablespoon vegetable oil Thread the chicken and spring onions on to the skewers and brush all over with a for the tare sauce little vegetable oil. 100ml soy sauce 100ml mirin Fire up a barbecue until hot, or set a large ridged griddle pan over a high heat on 100ml sake the hob, then lay on the kebabs. Take one of the bowls of sauce and, using a brush, 1cm piece fresh root ginger, glaze the top of the kebabs. After a couple of minutes turn the kebabs over and finely grated brush with more sauce.
    [Show full text]