DOCSLIB.ORG

View Dinner Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View Dinner Menu SPECIALITY APPETIZERS 1. KING CRAB ONIGARA YAKI 15.50 Broiled Alaska King Crab 7oz., with a Spicy Dressing 2. SHRIMP COCKTAIL MURASAKI STYLE 11.50 Jumbo Shrimp Served with Wasabi Cocktail Sauce 3. MUSSELS MURASAKI 8.25 Steamed Pacific Green Mussels in a Garlic, Tomato, Onion and Lemon Sauce. Served Chilled 4. BLACKENED TUNA 8.75 Lightly Seared Slices of Pepper Crusted Tuna on a Bed of Sweet Onions with Murasaki Onion Dressing. Served Chilled 5. SOFT SHELL CRAB 8.75 Deep Fried with Teriyaki Sauce 6. MURASAKI CALAMARI 8.75 Tender Strips of Cuttlefish Coated with Panko and Deep Fried. Served with Teriyaki Sauce 7. MURASAKI SEAFOOD HARUMAKI 7.00 Salmon and Scallions in a Spicy Sauce Wrapped in Rice Paper and Deep Fried 8. SAUTEED SHITAKE MUSHROOMS 6.75 Sauteed in Butter with Shichimi Togarashi ( Japanese Hot Pepper) 9. HASU NIMONO 6.50 Lotus Root Prepared with Bacon, Carrot and Green Beans in Mirin and Soy Sauce 10. MURASAKI OCEAN FOIS GRAS 12.50 Monkfish Liver SautÈed in Red Wine, Garlic and Butter. Garnished with Black Masago Caviar 11. MURASAKI Dynamite 7.75 Assorted White Fish Baked with Spicy Sauce 12. Hamachi Kama 11.00 Broiled Collar of Yellowtail. Served with Grated Daikon and Ginger APPETIZERS 1. YAKITORI 6.00 Grilled Skewered Chicken with Teriyaki Sauce 2. TEMPURA 8.50 Lightly Battered Fried Shrimp and Vegetables Served with Tsuyu Dipping Sauce 3. VEGETABLE TEMPURA 6.00 Lightly Battered Fried Sweet Potato, Onion and Green Beans Served with Tsuyu Dipping Sauce 4. BEEF TATAKI 9.50 Chilled Rare Slices Top Sirloin with Ginger Sauce 5. GYOZA 6.50 Pork and Vegetable Dumpling with Ginger Sauce 6. VEGGIE GYOZA 5.75 Vegetable Dumpling with Ginger Sauce 7. SHUMAI 6.50 Steamed Shrimp Dumpling with Mustard Sauce 8. TATSUTA AGE 7.00 Deep Fried Chicken with Mustard Sauce 9. EDAMAME 5.00 Lightly Salted Boiled Green Soy Beans 10. AGE DASHI TOFU 5.75 Lightly Fried Bean Curd with Shaved Bonito, Scallion, Grated Radish and Ginger in a Broth 11. KAKI FRY 8.00 Deep Fried Breaded Oysters with Katsu Sauce on the Side 12. HIJIKI 6.50 Marinated Sea Grass with Abura Age ( Marinated Fried Tofu ), Carrot and Peas 13. SHISHAM0 7.50 Grilled Smelt 14. ASARI NO KARA AGE 7.00 Deep Fried Baby Clams Marinated in a Spicy Sauce APPETIZERS FROM THE SUSHI BAR 1. KANI-SU 8.50 Shredded King Crab with Cucumber and Wakame in Ponzu Sauce 2. TUNA TATAKI 8.50 Finely Chopped Tuna and Scallions. Served with Ginger Soy Sauce 3. ANKIMO 8.50 Monkfish Liver Pate 4. NUTA 7.00 Seafood Salad with Miso Dressing 5. IIDAKO 6.50 Marinated Baby Octopus 6. SUNOMONO 7.50 Shrimp, Cucumber and Seaweed Salad 7. WAKAME SALAD 6.50 Spicy Seaweed Salad SALADS 1. MURASAKI TOFU GARDEN SALAD 7.50 Lightly Fried Cubes of Tofu Served on a Bed of Fresh, Crisp Mixed Greens with Choice of Murasaki Salad Dressing. 2. FRESH SEAWEED SALAD 11.00 Fresh, Crisp Mixed Greens with Healthy and Vitamin Rich Wakame, Tosaka and Ugo Deep Sea Pacific Seaweed Served with Choice of Murasaki Salad Dressing 3. CHICKEN TERIYAKI SALAD 10.50 Breast of Chicken and SautÈed Shitake Mushrooms Served on a Bed of Fresh, Crisp Mixed Greens with Choice of Murasaki Salad Dressing 4. SMOKED SALMON SALAD 12.00 Thin Strips of Smoked Salmon Served on a Bed of Fresh, Crisp Mixed Greens with Choice of Murasaki Salad Dressing 5. HOUSE GARDEN SALAD 6.00 Fresh, Crisp Mixed Greens Served with Choice of Murasaki Salad Dressing ACCOMPANIMENTS 1. MISO SOUP 2.50 Soybean Broth with Wakame, Tofu and Scallions 2. CLEAR SOUP 2.50 Chicken Broth with Mushrooms, Wakame, Tofu and Scallions. Garnished with Fried Onions 3. SIDE OF RICE 2.00 4. OSHINKO - PICKLES 4.50 NOODLES - MENRUI UDON NOODLES - thick, white, wheat noodles SOBA NOODLES - thin buckwheat noodles RAMEN NOODLES - egg noodles Udon, Soba and Ramen are served either hot in a broth with a specific topping or cold with a dipping sauce. Toppings for all noodle soups are always served directly on the noodles, however, upon request shrimp tempura. For nabeyaki udon or tempura udon can be served on the side Served with Rice and Vegetable Nuta Salad 1. NABEYAKI UDON 13.50 Noodle Soup with Poached Egg, Shrimp Tempura, Fish Cake, Scallions and Toasted Seaweed. 2. TEMPURA UDON OR SOBA 12.00 Noodle Soup with Shrimp Tempura, Scallions and Toasted Seaweed 3. KAKIAGE UDON OR SOBA 10.00 Noodle Soup with Mixed Vegetable Tempura 4. KITSUNE UDON OR SOBA 10.50 Noodle Soup with Deep Fried, Marinated Tofu, Scallions and Toasted Seaweed 5. CURRY UDON OR SOBA 12.00 Curry Flavored Noodle Soup with Chicken and Vegetables 6. ZARU SOBA 9.50 Cold Buckwheat Noodles with Tsuyu Dipping Sauce on the Side 7. CHA SOBA 10.50 Cold Green Tea Flavored Buckwheat Noodles with Tsuyu Dipping Sauce on the Side 8. HIYASHI CHUKKA ñ NOODLE SALAD Cold Egg Noodles Served with Strips of Egg Omelette, Cucumber, Tomato, Crabstick Served with a Mustard Soy Vinaigrette Veggie Only 12.00 with Chicken 13.00 with Roast Pork 13.50 with Shrimp 15.00 9. TEN ZARU 13.50 Cold Buckwheat Noodles with Shrimp Tempura on the Side Served with Tsuyu Dipping Sauce 10. MURASAKI RAMEN - House Specialty 12.00 Chicken Noodle Soup with Vegetables and Roast Pork Topping 11. YAKISOBA Sauteed Egg Noodles with Cabbage, Mushrooms, Scallion, Onions, Bean Sprouts and Pea Pods Veggie only 12.00 with Chicken 13.00 with Roast Pork 13.50 with Shrimp 15.00 12. YASAI UDON OR SOBA 9.50 Noodle Soup with Mixed Vegetable Topping Including: Spinach, Bean Sprouts, Onions and Pea Pods TO ENHANCE YOUR ENJOYMENT, MURASAKI SERVES ALL ENTREES OZEN STYLE: THAT IS, ALL COURSES ARE SERVED AT THE SAME TIME ENTREES Served with rice, soup and salad. 1. BEEF TENDERLOIN 24.00 8oz Cooked to Order with Sauteed Vegetables with Teriyaki Sauce 2. BEEF TERIYAKI 21.00 N.Y. Cut Strip Loin (8 oz) and Sauteed Vegetables withTeriyaki Sauce 3. NEGIMAKI 19.50 Grilled Beef and Scallion Roll withTeriyaki Sauce 4. CHICKEN TERIYAKI 16.50 Grilled Breast and Thigh Meat and Sauteed Vegetables with Teriyaki Sauce 5. SHOGAYAKI 18.50 Pork Tenderloin, Thinly Sliced and SautÈed in Murasaki Ginger Sauce 6. TONKATSU 18.50 Deep Fried Cutlet of Pork Tenderlion Garnished with Shredded Cabbage with Katsu Sauce on the Side 7. SALMON TERIYAKI 21.00 Filet of Norwegian Salmon and Sauteed Vegetables with Teriyaki Sauce 8. TEMPURA DINNER 19.75 Lightly Battered Fried Jumbo Shrimp and Assorted Vegetables. Served with Tsuyu Dipping Sauce on the Side 9. TOFU TERIYAKI 15.00 Grilled Tofu and Sauteed Vegetables with Teriyaki Sauce 10. COD MISO YAKI 18.50 Broiled Miso Marinated Codfish 11. MURASAKI BENTO SPECIAL: 31.00 Beef Teriyaki, Chicken Teriyaki, Shrimp Tempura and Chefís Selection of Sushi and Sashimi. Served in a Traditional Lacquer Box SUSHI AND SASHIMI Served with Soup and Garden Salad 1. Sushi Dinner 19.50 Tuna, Yellowtail from Japan, Shrimp, White Fish, Smelt Roe, Sweet Shrimp, Eel, Salmon and California Roll 2. Sashimi Dinner 23.00 Tuna, Yellowtail from Japan, Salmon, Octopus, Scallop, Surf Clam, White Fish and Crabstick 3. Sushi and Sashimi Dinner 22.00 Tuna, Yellowtail from Japan, White Fish, Shrimp and Tuna Roll 4. Chirashi Dinner 22.00 Slices of Sashimi Layered on Sushi Rice. Served in a Lacquered Box 5. Tekka Don 22.00 Tuna Layered on Sushi Rice. Served in a Lacquered Box 6. Una-Jyu 18.50 Slices of Barbequed Eel Layered over Rice with Eel Sauce over All. Served in a Lacquered Box WE CANNOT MAKE SUBSTITUTIONS FOR ANY SUSHI OR SASHIMI DINNERS DESSERT 1. GREEN TEA ICE CREAM 3.50 2. GINGER ICE CREAM 3.50 3. VANILLA ICE CREAM 3.50 4. KAKIGORI ( Shaved Ice ) WITH RED BEANS 3.75 5. FRESH FRUIT OF THE DAY 5.50 6. MOCHI ICE CREAM 4.00 Sweet Rice with Ice Cream Center 7. MITSUMAME ALA MODE 5.50 Fruit and Agar-Agar Gelatin with Ice Cream .
Load more

Recommended publications
  • Meat Products and Consumption Culture in the East
    Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs.
    [Show full text]
  • TREHA-As-A-Functional-Seasoning
    asas aa functionalfunctional seasoningseasoning Discover what Trehalose can do – Flourishing possibility of culinary applications TREHATM is a trademark for Trehalose, which is enzymati- cally produced from starch. Trehalose is naturally found in commonly consumed food items such as mushrooms and seaweed, providing 38% of sweetness of sugar. Not only maintaining stability and freshness, TREHATM can improve the flavor, color and texture of cooked food items. For vegetables!! For cooked rice!! Makes fluffy cooked rice and Maintains fresh texture and prevents discoloration during prevents discoloration heated storage SnapSSnap peas:peas: 3030 minutesmiinuttes afterafftter preparationpreparattiion 24 hourshours afterafter heatedheated storagestorage With TREHAATM Without TREHAATM With TREHAATM Without TREHAATM For meats!! For eggs!! Prevents dryness and Creates smooth, fluffy texture maintains tenderness without causing inconsistent air pockets. Kara-age:KKara-age: 2 hourshhours afterafftter preparationpreparattiion DashimakiDDashhiimakki tamagottamago (rolled(rolledd panpan friedfriiedd egg)egg) With TREHATM Without TREHATM With TREHATM Without TREHATM TREHA is a trademark for trehalose and a registered trademark of Hayashibara in Japan, the U.S. and other countries. It is the customers' responsibility to determine that the ingredient meets all legal requirements in the countries where it is used, and that it does not infringe on any third party patents. http://www.intl.hayashibara.co.jp/ TREHATM Culinary applications SATOIMO NO NIKOROGASHI ( taro potato simmered in soy sauce and broth): AddAdd 11.5%.5% TREHATREHATMTM toto thethe dashidashi (broth).(broth). 1 tablespoon of TREHATM＝10 g 1 teaspoon of TREHATM＝3 g EXAMPLEEXAMPLE : UseUse 1 tablespoontablespoon ofof TREHATREHATMTM withwith 3 11/2/2 cupscups ofof ddashiashi (broth),(broth), 4 tablespoonstablespoons ofof soysoy saucesauce andand 3 tablespoonstablespoons ofof sugarsugar andand COOKED RICE AND SUSHI RICE : AddAdd 22%% TTREHAREHATMTM ttoo 1 ttablespoonablespoon ofof mirin.mirin.
    [Show full text]
  • Takumi Specials
    “SPECIAL PROMOTION” ALL YOU CAN EAT 890++ LUNCH FROM 1,100++ SASHIMI MAKI MONO TAKUMI 17. TAKUMI SASHIMI 35. California Maki 18 36 Tuna, Salmon, Tako, 加州寿司卷 Crabstick 金枪鱼,三文鱼章鱼,蟹棒 36. California Salmon Maki SPECIALS 加州三文鱼卷 18. Shake Salmon 37. Philly Roll 三文鱼 Salmon Roll 三文鱼寿司卷 19. Maguro APPETIZER 1 Tuna 19 38. Shake Aburi Maki 37 金枪鱼 Torched Salmon Roll 1. Shake Salada 少三文鱼卷 Salmon Spicy Salad 20. Suzuki 辣三文鱼沙拉 Sea Bass 39. Spicy Maguro Maki 海带 Tuna with Spicy Sauce 2. Kaki Motoyaki 金枪鱼配辣酱 Baked Oyster topped with 21. Ika Japanese Mayonnaise Cuttlefish 40. Unagi Maki 芝士烤牡蛎 墨鱼 Grilled Eel 2 23 with Avocado Roll 39 3. Kaki Ponzu 烤鳗鱼配牛油果 Oyster with Ponzu Sauce 22. Shime Saba 牡蛎蘸日本酱油 Pickled Mackerel 腌鲭鱼 41. Kawa Maki 4. Igai Motoyaki Salmon Skin Roll Baked Black Mussel 23. Tako 三文鱼皮卷 topped with Japanese Octopus Mayonnaise 章鱼 42. Ebi Tempura Maki 烤黑蚌配日本蛋黄酱 Crunchy Prawns Roll 24. Kani 脆虾卷 6 27 42 5. Chawanmushi Crab Stick Steamed Egg Custard 蟹棒 43. Foie Gras Maki 蒸蛋 Foie Gras Mousse Roll 25. Yuji Kani 鹅肝慕斯卷 6. Gyoza Snow Crab Stick Pork Dumpling 鳕鱼棒 44. California Temaki 猪肉饺 加州寿司卷 26. Tamago 7. Chuka Wakame Japanese egg omelet 玉子烧 Japanese Seaweed Salad 13 28 43 日式海带沙拉 8. Hiyashi Soba NIGIRI (SUSHI) GOHAN MONO Chilled Buckwheat Noodle 日式荞麦凉面 27. Shake/Shake Aburi 45. Shiro Gohan Salmon/Grilled Salmon Steamed Rice 9. Poke Salada 三文鱼 蒸米饭 Poke Salad 刺身沙拉 14 28. Maguro 29 46. Ninniku Gohan 46 Tuna Fried Rice with Garlic 10. Aspara Bacon 金枪鱼 蒜蓉炒饭 Stir Fried Asparagus with Bacon 29.
    [Show full text]
  • Sushi & Sashimi Nimono Noodle Donburi
    Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked
    [Show full text]
  • Goma Do-Fu(Sesame Tofu) Steamed Veggie with Vinegar Miso Sauce
    Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #1 ごま豆腐 Goma do-fu(sesame tofu) -This is one of the best known “shoujin ryouri” dishes which developed in Buddhist monasteries in Japan. INGREDIENTS: 2 tsp. Sesame paste 2 tsp. Kudzu starch 70ml. Water A pinch Salt A little Wasabi A little Soy sauce DIRECTIONS: 1. Mix kudzu starch and water, then pour it to sesame paste little by little and mix until completely smooth. 2. Heat the mixture over medium low and stir constantly as it thickens. 3. When it becomes elastic, take off the heat and pour into a mold and cold with ice water. 4. When solidified, serve with soy sause and wasabi. KAISEKI Class #2 野菜の酢味噌和え Steamed veggie with vinegar miso sauce -This sauce can go great with salads, simply steamed vegetables, and even cooked meat or seafood. INGREDIENTS: 30g Seasonal vegetable 1/2 tsp. Miso 1/2 tsp. Sugar 1/2 tsp. Vinegar 1/2 tsp. Mayonnaise DIRECTIONS: 1. Mix miso, sugar, vinegar and mayonnaise to make sauce. 2. Arrange steamed vegetables nicely, and put the sauce over them. Recipe Cooking Sun Tokyo Oct.2016-Dec.2016 KAISEKI Class #3 だし巻玉子 Rolled egg -This egg dish loved by everyone from children to adults in Japan. INGREDIENTS: 1 Egg 1 tbsp. Dashi 1/4 tsp. Light soy sauce 15g Daikon reddish DIRECTIONS: 1. Whisk the egg well, then add dashi and light soy sauce to it 2. Pour enough egg mixture into the oiled heated pan to cover its surface then roll down the half cooked egg from the back to the front (if you find bubbles in egg, break it by chopsticks) 3.
    [Show full text]
  • Part 3 TRADITIONAL JAPANESE CUISINE
    Part 3 TRADITIONAL JAPANESE CUISINE Chakaiseki ryori is one of the three basic styles of traditional Japanese cooking. Chakaiseki ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front fold of their garments to ward off hunger pangs) is a meal served during a tea ceremony. The foods are fresh, seasonal, and carefully prepared without decoration. This meal is then followed by the tea ceremony. (Japan, an Illustrated Encyclopedia , 1993, p. 1538) Honzen ryori is one of the three basic styles of traditional Japanese cooking. Honzen ryori is a highly ritualized form of serving food in which prescribed types of food are carefully arranged and served on legged trays (honzen). Honzen ryori has its main roots in the so- called gishiki ryori (ceremonial cooking) of the nobility during the Heian period (794 - 1185). Although today it is seen only occasionally, chiefly at wedding and funeral banquets, its influence on modern Japanese cooking has been considerable. The basic menu of honzen ryori consists of one soup and three types of side dishes - for example, sashimi (raw seafood), a broiled dish of fowl or fish (yakimono), and a simmered dish (nimono). This is the minimum fare. Other combinations are 2 soups and 5 or 7 side dishes, or 3 soups and 11 side dishes. The dishes are served simultaneously on a number of trays. The menu is designed carefully to ensure that foods of similar taste are not served. Strict rules of etiquette are followed concerning the eating of the food and drinking of the sake.
    [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]
  • Baure: an Arawak Language of Bolivia Indigenous Languages of Latin America (Illa)
    BAURE: AN ARAWAK LANGUAGE OF BOLIVIA INDIGENOUS LANGUAGES OF LATIN AMERICA (ILLA) This series, entitled Indigenous Languages of Latin America, is a result of the collabo- ration between the CNWS research group of Amerindian Studies and the Spinoza re- search program Lexicon and Syntax. LENGUAS INDÍGENAS DE AMÉRICA LATINA (ILLA) La serie Lenguas Indígenas de América Latina es el resultado de la colaboración en- tre el equipo de investigación CNWS de estudios americanos y el programa de inves- tigación Spinoza denominado Léxico y Sintaxis. Board of advisors / Consejo asesor: Willem Adelaar (Universiteit Leiden) Eithne Carlin (Universiteit Leiden) Pieter Muysken (Radboud Universiteit Nijmegen) Leo Wetzels (Vrije Universiteit) Series editors / Editores de la serie: Mily Crevels (Radboud Universiteit Nijmegen) Simon van de Kerke (Universiteit Leiden) Hein van der Voort (Radboud Universiteit Nijmegen) The word illa means ‘amulet’ in Aymara and Quechua. INDIGENOUS LANGUAGES OF LATIN AMERICA (ILLA) 6 BAURE AN ARAWAK LANGUAGE OF BOLIVIA Swintha Danielsen Research School of Asian, African, and Amerindian Studies (CNWS) Universiteit Leiden The Netherlands 2007 CNWS PUBLICATIONS VOLUME 155 INDIGENOUS LANGUAGES OF LATIN AMERICA (ILLA) 6 CNWS publishes books and journals which advance scholarly research in Asian, Af- rican and Amerindian Studies. Correspondence should be addressed to: CNWS Publications, c/o Research School CNWS, Leiden University PO Box 9515, 2300 RA Leiden, The Netherlands. [email protected]; www.cnwspublications.com Baure: An Arawak language of Bolivia Swintha Danielsen Leiden: CNWS Publications. (CNWS Publications, Vol. 155) ISBN: 978-90-5789-155-7 Subject headings: Linguistics; Latin America; Endangered Languages; Indigenous Languages Printing: Ridderprint, Ridderkerk Cover design: Arnoud Bernard, xpressie Cover photos: Swintha Danielsen © Copyright 2007 Research School CNWS Universiteit Leiden, The Netherlands Copyright reserved.
    [Show full text]
  • Miyako Letter
    NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO. 133 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 Highlight of March PREMIUM QUALITY JAPANESE VINEGAR MIZKAN “YAMABUKI-SU” A blend of rice and sake lees vinegar which NEW! #33508 JAPAN YAMABUKI SU, MTKN 667oz. (20LT) “IWAI” Koshihikari rice MIZKAN “YUSEN-SU” and taste, featuring a dark shade color unique to sake lees vinegar. “IWAI”Koshihikari rice is your best choice for making sushi rice! #33508 JAPAN YUSEN SU, MTKN 667oz. (20LT) Koshihikari rice is recognized as the top strain of rice both in and outside MIZKAN “SHIRAGIKU-SU” of Japan. This premium Koshihikari and aroma of rice, this vinegar is designed for making great sushi rice. rice was harvested in Northern #33507 JAPAN SHIRAGIKU SU, MTKN 667oz. (20LT) California’s Sacramento Valley, YOKOI “SUISEN-SU” A sake lees vinegar with a balanced acidity. where the water (natural spring This vinegar is wonderful for pickling vegetables and making dressings. water from Sierra Nevada), soil, and #33510 YOKOI SUISEN SU, GREEN 667oz(20 LIT) climate are ideal for rice cultivation. The rice farmers are specialists in MIYABI GOKU TOKKYU MIYABI TOKKYU MIYABI TOKUSEN “NORI” SEAWEED FOR SUSHI growing Koshihikari rice and the rice #63042 MIYABI GOKU TOKKYU 10/50pcs, they harvested was dried and stored in a carefully controlled TAKAOKAYA, JAPAN environment. The milling company uses a very precise rice #63000 MIYABI TOKKYU NORI 10/50pcs, polishing technique to carefully asses the color, size and TAKAOKAYA, JAPAN maturity of each grain to obtain shiny rice. #63003 MIYABI GOKU TOKKYU 10/100pcs, #20419 IWAI KOSHIHIKARI RICE 40lbs.
    [Show full text]
  • Kabocha No Nimono,Oden, a Japanese Dish,Cotton Soft
    Kabocha no Nimono This is a super easy side dish that can be served cold or warm, not to mention that is healthy and loaded with vitamin A and dietary fiber. My parents had a lot of Japanese influence when growing up as Taiwan was dominated by Japan. In Brazil, we grew up eating a variety of Taiwanese, Japanese and Brazilian food and most of the time I did not even know the name of the dishes. This recipe of kabocha no Nimono, meaning boiled or simmered kabocha was one of them. Kabocha is one of my favorite pumpkin and besides, making soup, air-fry, roast, in bread dough, I love the no Nimono recipe as it is very practical. If you get to try this simple and easy recipe please be careful when cutting the kabocha. Somehow, they are hardy and very hard to cut as compared to the other pumpkins. And yes, you can eat the skin… – What is kabocha? Kabocha is a Japanese pumpkin, and its texture is denser than the other species. It carries a sweet touch., and the flesh is dark orange. – That is no Nimono? “no Nimono” in Japanese means simmered…and is a classic Japanese dish. The pieces of kabocha are simmered in a broth that is savory and sweet. And they taste better when it’s made ahead and stored in the broth for a while, so each piece is loaded with the broth flavor. The kabocha has a very distinctive texture as compared to the other pumpkins, once cooked is very creamy and rich despite of the hard texture when raw.
    [Show full text]
  • Japanese Cooking School in Kyoto RECIPE -Spring 2014
    Japanese Cooking School in Kyoto おいしい日本食を 作ってみよう！ Enjoy cooking Japanese food! RECIPE -Spring 2014- www.cookingsun.co.jp [email protected] Funayo-cho 679, Shimogyo-ku, Kyoto, JAPAN +81-(0)75-746-5094 Morning & Afternoon classes だし - Dashi Key Ingredient of Japanese Meal Makes about 700 - 800ml 1L spring or filtered water 10g konbu, dried kelp seaweed (weight 1% of water) 20g katsuo bushi, fermented and dried bonito flakes (weight 2% of water) (for vegetarians, substitute shiitake mushroom for katsuo bushi) 一番だし - Ichiban-dashi (The first dashi) 1. Soak the konbu in cold water, heat until just before the water starts to boil. 2. Remove the konbu from the water then remove from the heat. 3. Add the katsuo bushi to the heated water and wait until it sinks. 4. Skim the white foam then filter out the katsuo bushi (do not squeeze it) and you are done! If you want to make 二番だし - Niban-dashi, the second dashi Mix both konbu and katsuo bushi in 1/3 amount of water, and boil it for 15 minutes. Filter out the katsuo bushi and squeeze it. Morning & Afternoon classes お椀 - Owan Dashi Based Japanese Soup Miso Soup (morning class) Suimono (afternoon class) Serves about 4 Serves about 3 600ml dashi 500ml dashi 4 teaspoons miso 1/3 teaspoon salt 100g tofu 2-3 drops light soy sauce 2 teaspoons dried wakame seaweed 1 teaspoon sake 2 teaspoons dried wakame seaweed 25g radish sprouts 1. Heat the dashi. 2. Mix in the remaining ingredients. 3. Cook thoroughly, being careful not to let the soup boil.
    [Show full text]
  • Flavors of the World: MSG Presented 8/21/2018 by Jon Mark Bolthouse
    Flavors of the World: MSG Presented 8/21/2018 by Jon Mark Bolthouse Chineasy Cucumber Salad Adapted from 101 Easy Asian Recipes by Peter Meehan & the Editors of Lucky Peach Makes about 2 servings but is easily multiplied This summer salad combines flavors from Xi’an cooking, a region in North Central China known for its spicy cuisine. As the Lucky Peach editors say, “Do not skip the peanuts; like the rug in The Big Lebowski, they really tie the room together.” The two key ingredients in the salad are the Chinkiang vinegar and the Spicy Chili Crisp. Chinkiang vinegar is sharp, deep and a little sweet; often called black vinegar. Laognma brand Spicy Chili Crisp is a MSG- laden flavor punch that 1, defies definition and 2, seems to make any Asian dish better. I’ve used it in all my Chinese dishes, several Korean beef recipes, Malaysian Sambals and as my “secret ingredient” in my fresh Thai spring roll peanut sauce. Don’t be discouraged by the sourpuss lady on the label. She’s Tao Huabi, the creator of the sauce and the company that sells it. Her net worth is in the hundreds of millions. Ingredients 1 Tablespoon Chinkiang vinegar (found in most Asian grocery stores) ½ teaspoon Sichuan chili oil 1 teaspoon sesame oil 1 Tablespoon Spicy Chili Crisp Sauce (specifically Laognma Brand) 1 teaspoon turbinado sugar ¼ teaspoon kosher salt 3 Persian or Kirby cucumbers or 1 English cucumber 1 teaspoon toasted sesame seeds 2 Tablespoons crushed roasted unsalted peanuts 2 Tablespoons cilantro leaves Directions 1. Whisk together the vinegar, chili oil, sesame oil, Chili Crisp sauce, sugar and salt in a medium-sized bowl until sugar dissolves.
    [Show full text]