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Japanese Cuisine, Contemporary Style
Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
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. -
Morocco Quits Libya Treaty Over Criticism
MANCHESTER CONNECTICUT SPORTS MCC gears up Murray Gold gets Carter kills Sox; for another year 25-year sentence lead is cut to ZV2 |MIQ0 3 ... page 11 anrhratrrManchester — A City ol Village Charm linnlh ^ ^ 25 Cents A Claims Morocco quits get tough Libya treaty U scrutiny over criticism Insurance crisis R ABAT, Morocco (AP) — King endangers town Hassan’s meeting July 22-23 in Hassan II said in a letter released Ifrane with Israeli Prime Minister G Friday that he was abrogating a Shimon Peres. By George Loyng 1984 treaty of union with Libya ■'The terms of the Syrian-Libyan Herald Reporter ■ because of Col. Moammar Gadha- communique, published ... at the fi’s criticism of a meeting last end of the visit of (Syrian) When a Glastonbury couple month between Hassan and Israeli President Hafez el-Assad to Libya, notified the town of Manchester Prime Minister Shimon Peres. do not allow our country to earlier this month that they Hassan said in the letter written continue on the path of the union of intended to sue over injuries their Thursday to Gadhafi that the states instituted with your coun teenage son suffered while using a criticism contained in a joint try,” Hassan said in the letter. rope swing at the Buckingham Libyan-Syrian statement issued Hassan became the only Arab Reservoir, it made some officials the day before had reached "the head of state outside Egypt to meet angry. threshold of the intolerable." publicly with the head of the The boy, Matthew Lawrence, He said it was not possible to Jewish nation. -
Cook, Memory EATING & DRINKING
P2JW132000-4-D00500-1--------XA THE WALL STREET JOURNAL. **** Saturday/Sunday, May12-13, 2018 | D5 EATING & DRINKING MEGA MEAL (2) ONE FOR THE TEAM Ty pically, sukiyaki is a group GES IMA effort. Ingredients cook on a Cook, portable burner at the table. GETTY ERS; MY ZIE SU Memory BY YLING ST OP Forthis writer,nodish comfortsquite PR N, likesukiyaki, the Japanese one-pot feast OW BR UGHT meat or fish) and everyone HA BY ELEANORE PARK canparticipateinthe cook- ing,which makes it fun.” CAITLIN HEN I think When Icontacted Ms.Ha- BY back to the chisu, she told me she partic- YLING night be- ularly appreciates the little ST OD fore I bowls of whisked rawegg, FO W boarded a typically provided with no one-way flight to NewYork sauceorseasoning.“Thelus- from California five yearsago, cious eggencases each bite JOURNAL, Ithink of sukiyaki. with itsown sweet gentle- REET ST This Japanese dish of beef ness,” she wroteinanemail. LL and vegetables,tucked into At the end of the meal, left- WA their pot in atidy pinwheel, over broth—known as shime, THE R wasafixtureofmychild- loosely translating to “fin- FO hood. We ateitafew times a ish”—provides an opportunity month, not necessarily to to continue indulging.Naoko SEARS mark aspecial occasion, but TakeiMoore, owner of Toiro, a TE KA it always felt likeafeast. That donabe storeiNlos Angeles, last,anxious dinner beforeI and author of “Donabe: Classic Beef Sukiyaki 1 lefthome to flyaway intoa and Modern Japanese ClayPot The ideal pot forthis recipe is a10/2-inch large donabe (also known as anabe), available at toirokitchen.com. -
Discover Pensinsula & Silicon Valley
DISCOVER PENSINSULA & SILICON VALLEY RESTAURANT SHOPPING ENTERTAINMENT MAPS AUGUST 1990 Fukisushi Traditional and Exotic Pleasures By Barbara M. McDonald As the summer temperature soars, imagine yourself in a cool Japanese inn, seated on cushioned tatami. You are brought a lacquered box, wide as our shoulders and full of the various items that comprise a Kyoto-style feast. Partitions hold teriyaki chicken, sashimi, crab salad, boiled shrimp and Japanese pickles. Everything is neatly constrained except the large pieces of tempura that cross the edge of the box. Fukisushi, a restaurant no further than Palo Alto, offers this feeling of being in a luxurious Japanese inn. Entering through its doors, we were soother by the cool air and our hostess’ gentle greeting. She led us to the main dining area, where light pine booths and paneling stood out against walls of royal purple. Napkins the color of green tea ice cream, paper lanterns and crisp prints completed the bright yet simple décor. The menu presented items both familiar and exotic. There were seafood, meat and vegetable appetizers; different kinds of sushi and sashimi; a la carte dishes of teriyaki, broiled fish, tempura, rice and noodles; combination meals; a child’s plate and nabemono, a meal cooked in a pot oat the table. We began with the unusual appetizer of Yamakake. Ground mountain yam partially covered a few slices of fresh raw tuna. The yam formed a paste that heightened the tuna’s smooth texture. We also sampled Anago Oshi Sushi. Oshi sushi is made of fish pressed on top of rice in a wooden box; anago is barbequed sea eel, a luscious, fatty meat like that of no other sea creature. -
Red Emperor Chinese Restaurant Started Its Journey and Development on Level 3 Southgate More Than 23 Years Ago
Red Emperor Chinese restaurant started its journey and development on level 3 Southgate more than 23 years ago. We aim to provide consistent service and quality food. Through hard labour and dedication, we’ve managed to provide this satisfaction to a great number of our honourable guests. We aim to continue with what we’ve done best and keep on improving to satisfy each customer’s needs as well as to build a genuine relationship with everyone. We believe in providing our guests from far and near with an unforgettable experience based on care and passion. Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to detail. Please either trust our knowledgeable staff to organise your meal or take your time to browse through. It is our privilege and great honour to be able to welcome our guests with smiling faces, attentive and consistent service. We wish to see them leave with an even greater smile. Red Emperor Management Team Please advise us of any food intolerance or allergies prior to ordering. We do not use MSG. Presence of this substance in commercial sauces used is sometimes unavoidable. Banquet 套餐 For 2 to 3 People Banquet “A” $55 per person PRAWN WONTON IN THICKENED CHICKEN BROTH ─────＊───── PAN-FRIED HOUSE CURED SALMON FILLETS ─────＊───── BBQ HONEY PORK SIGNATURE TWICE-COOKED SPICY QUAIL ─────＊───── PEKING SHREDDED BEEF FILLET SPECIAL FRIED RICE ─────＊───── BANANA FRITTER & ICE CREAM OR DESSERT OF SAME VALUE ─────＊───── -
Suishin Restaurant Soup Or Salad
Appetizers Lunch Menu Age Dashi Tofu...............................................................................6.25 11:30AM-2:00PM Daily Deep-fried tofu in a light sauce. Shrimp Tempura…………………………………………..……..11.50 Yakitori...........................................................................................6.75 Deep-fried shrimp and vegetables. Skewered chicken marinated in teriyaki sauce. Chicken Tempura……………………………………………..……..10.75 Tako Yaki (6pcs)............................................................................7.25 Chicken and vegetables deep-fried. Octopus Dumplings. Seafood Tempura……………………………………………………13.95 Haru Maki......................................................................................5.95 Lightly battered shrimp, scallops and fresh vegetables. Egg rolls served with our special sauce. Salmon Teriyaki………………………………………………………..11.95 Beef Kushiyaki...............................................................................7.50 Fresh salmon broiled with teriyaki sauce. Full flavored, marinated grilled beef on a skewer. Chicken Teriyaki…………………………………………...….….…10.50 Negimaki.........................................................................................7.25 Boneless chicken broiled with teriyaki sauce. Fine beef rolled with scallions before grilling. Beef Teriyaki……………………………………………….…..11.25 Kushi Katsu....................................................................................6.75 Tendered beef steak grilled with teriyaki sauce. Skewered pork lightly breaded and deep-fried. Yaki Niku………………………………………………………....…...11.50 -
Takeaway Menu
Takeaway Menu 外卖自取菜单 Please call : 6445 8833 (Stevens) 6323 2222 (Dempsey) 6344 7722 (King) 6566 9933 (Imm) 6448 3636 (UDMC) *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King Set Menu $178 (3 persons) 游水药材醉虾 Live Drunken Prawn with Herbal Soup 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab ‘老隆’ 焖福建面 ‘Lao Long’ Hokkien Noodle with Seafood 白果芋泥 Sweet Yam Paste with Gingko Nut Live Drunken Prawn with Herbal Soup The Original Best Black Pepper Live Crab Sweet Yam Paste with Gingko Nut * 照片只提供参考 。 All picutures shown are for illustration purposes *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King Set Menu A Set Menu B $168 $298 (5 persons) (5 persons) ‘成都’ 香煎活虾 古绑活虾 ‘Chengdu’ Pan-Fried Live Prawn Live Prawn in Kupang Style 龍井燻山芭鸡 首创驰名最好的黑胡椒螃蟹 LongJing Smoked Kampung Chicken The Original Best Black Pepper Crab 米酒椒仔 ‘拉拉王’ ‘La La King’ with Rice Wine & Chilli Padi 椒盐斗昌 Pomfret with Salt & Pepper ‘万丰’ 樱花虾炒饭 ‘Wan Feng’ Sakura Ebi Fried Rice ‘龙岩’活虾河粉 ‘Long Yan’ Style Flat Rice Noodle 芦荟香茅冻 `with Live Prawn Aloe Vera with Lemon Grass Jelly 杨枝甘露 Mango Sago with Pomelo ‘Long Yan’ Style Flat Rice Noodle Live Prawn in Kupang Style The Original Best Black Pepper Live Crab `with Live Prawn * 照片只提供参考 。 All picutures shown are for illustration purposes *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach @ Dempsey Set Menu $178 (3 persons) 游水药材醉虾 Live Drunken Prawn with Herbal Soup 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab 东东面 Dong Dong Noodle 白果芋泥 Sweet Yam -
Takeaway & Delivery Menu
Takeaway & Delivery Menu 外卖自取 及 自送服务 菜单 Please call : 6323 2222 or 6344 7722 *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) & 7% GST Set Menu 特备套餐 Deluxe Seafood Set Menu Long Beach King 1 FOR 1 Steamed Live Scottish Set Menu Royal Razor Clam ($12 for 2) $178 (3 persons) 游水药材醉虾 *with purchase of Deluxe Live Drunken Prawn with Herbal Soup Seafood Set Menu only *Max order up to 3 only 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab ‘老隆’ 焖福建面 ‘Lao Long’ Hokkien Noodle with Seafood 白果芋泥 Sweet Yam Paste with Gingko Nut Live Drunken Prawn with Herbal Soup The Original Best Black Pepper Live Crab Sweet Yam Paste with Gingko Nut *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) & 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King 1 FOR 1 Steamed Live Scottish Royal Razor Clam ($12 for 2) Set Menu A Set Menu B $168 $298 (5 persons) (5 persons) *with purchase of Deluxe Seafood Set Menu only ‘成都’ 香煎活虾 *Max order up to 5 only 古绑活虾 ‘Chengdu’ Pan-Fried Live Prawn Live Prawn in Kupang Style 龍井燻山芭鸡 首创驰名最好的黑胡椒螃蟹 LongJing Smoked Kampung Chicken The Original Best Black Pepper Crab 米酒椒仔 ‘拉拉王’ ‘La La King’ with Rice Wine & Chilli Padi 椒盐斗昌 Pomfret with Salt & Pepper ‘万丰’ 樱花虾炒饭 ‘Wan Feng’ Sakura Ebi Fried Rice ‘龙岩’活虾河粉 ‘Long Yan’ Style Flat Rice Noodle 芦荟香茅冻 `with Live Prawn Aloe Vera with Lemon Grass Jelly 杨枝甘露 Mango Sago with Pomelo ‘Long Yan’ Style Flat Rice Noodle Live Prawn in Kupang Style The Original Best Black Pepper Live Crab `with Live Prawn *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) -
Facultad De Medicina
FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182