Dishes CHILI PAITAN RAMEN / 15 Chashu Pork, Ajitama Egg, Chili Crisp, White Kimchi, Woodear Mushroom, Funny Daikon, Scallions, Nori

Poke YELLOWFIN TUNA POKE BOWL* / 15 brown rice, avocado, nori, sambal Ramen PAITAN CHICKEN RAMEN / 15 grilled thigh, ajitama egg, white kimchi, woodear mushroom, funny daikon, scallions, nori Dishes CHILI PAITAN RAMEN / 15 chashu pork, ajitama egg, chili crisp, white kimchi, woodear mushroom, funny daikon, scallions, nori Small MISO RAMEN…SPICY OR NOT / 15 GREEN PAPAYA SALAD / 8 chashu pork, ajitama egg, bean sprouts, sweet corn, toasted garlic, chili, citrus, dried shrimp, peanuts mayu, scallions, nori add grilled shrimp* +8 FOREST MUSHROOM RAMEN / 16 OKONOMIYAKI-STYLE HOME FRIES / 8 miso, maitakes, king oysters, shiitakes, woodears, crispy potatoes, katsu, mayo, scallions, nori, bonito enoki, chili crisp oil, scallions, nori throw an egg on it +2 CHEF’S ULTRA RAMEN / 18 LBD FLAT PATTY...”HAWAIIAN STYLE BURGER”* / 9 chashu pork, chicken thigh, chili ground pork, ajitama, pineapple sambal, crispy onions, mayo white kimchi, sprouts, scallions, chili crisp, nori KARA-AGE FRIED CHICKEN / 10 chili mayo, negi salad, togarashi RAMEN EXTRAS Brown Rice Bowls chashu pork / 3 shoyu chicken / 3 choice of hot & spicy or sweet katsu sauce, radishes, ajitama egg / 2 grilled heiwa tofu / 2 pressed cucumbers, herbs. add that sunny side egg +2 butter cube / .5 kimchi / 1 chili crisp oil / 1 nori / .5 GRILLED SHOYU CHICKEN / 13 side brown rice / 2.5 marinated shiitakes / 2 wicked hot bomb / 2 kaedama / 2.5 KARA-AGE FRIED CHICKEN / 13 smoked honey corn / 3 woodear shrooms / 1 CHILI GROUND PORK / 13 GRILLED SHRIMP* / 14 *Consuming raw or undercooked meats, poultry, seafood, GRILLED HEIWA TOFU / 11 shellfish or eggs may increase your risk of foodborne illness. Please make your server aware of any food allergies. Drinks Sake BUSHIDO / 8 / 16 DOVETAIL / 12 junmai gensho, draft omori nigori, unfiltered AMABUKI HIMAWARI / 16 KIKU-MASAMUNE TARU / 12 Draft Cocktails floral, light, dry cedar-aged, spicy, full COLD TEA / 13 THE L-WORD / 13 tequila, mezcal, yuzu, lavender-infused gin, sake, green tea green chartreuse, maraschino, lime Beer LION’S TAIL / 11 SPRINGDALE / 10 / tap DESTIHL / 8 bourbon, allspice, ”good n you” 16oz. IPA “synchopathic apricot” angostura, lime dry-hopped sour 12oz. NIGHT SHIFT / 9 / tap ”whirlpool” 16oz. pale ale ORION / 6 japanese lager 12oz. DEVIL’S PURSE / 7 / tap Wine…by the glass…buy the bottle “handline” 16oz. kolsch 2013 PARES BALTA / 11 / 42 ESTÉZARGUES / 8 / 20 / tap xarelo/sauvignon blanc, “FROM THE TANK” esp. (org/bio) grenache/syrah/carignan, rhône valley Soda and Stuff MAINE ROOT / 4 COLD BREW ICED COFFEE / 3 handcrafted root beer have it viet style +1 mexicane cola DIET COKE / 3 MEM ICED TEAS / 3 SPINDRIFT CUCUMBER / 3 green GUS BLACKBERRY SODA / 3 black & mint 2016 SINCE MAKING IT TASTE GOOD -the Little Big Crew!.

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Tofu Poke, Wakame, Corn Fit Potato Nori Soup
TOFU POKE, WAKAME, CORN FIT Portion Size: ¾ cup Yield: 4 servings Tofu, extra firm 8 oz Corn, fresh, removed from cob 8 oz Canola Oil 1 tsp All Purpose Flour ¼ cup Corn Starch ¼ cup Salt ¾ tsp Black Pepper ½ tsp Sesame Oil 1 TBSP Wakame, Seaweed Salad ½ cup Ginger, fresh, minced 1 TBSP Soy Sauce, Low Sodium 1 TBSP Scallions, chopped 2 TBSP Jalapeno Peppers, minced 2 TBSP Sambal, Chili Paste 1 TBSP 1. Drain tofu and press it in a colander for 2 hours to rid of excess water. Cut tofu into 1/2" pieces. Nutrition Info (per serving): Cal: 240, 2. Toss corn with oil, roast at 350°F for 10-12 minutes or until tender. 3. In a bowl, whisk together flour, cornstarch, salt, and pepper. Toss cubed tofu Total Fat: 16g, Sat Fat: 2g, with dry ingredients and shake off excess. Sodium: 475 mg, Carbs: 14g, 4. Fry tofu in oil that is 350°F until golden brown. 5. Toast sesame oil in a pan until fragrant. Protein: 12g, Sugar: 3g, Fiber: 2g 6. In a large bowl, toss together roasted corn, fried tofu, toasted sesame oil, seaweed salad, ginger, soy sauce, scallion, jalapeno, and sambal. Chill. POTATO NORI SOUP FIT Portion Size: 1 cup Yield: 10 servings Water 10 cups Nori, finely chopped ¼ cup Yukon Gold Potatoes, diced 1 ½ cup Yellow Onion, chopped ½ cup Ginger, minced 2 tsp Garlic, minced 2 tsp Low Sodium Soy Sauce 1 TBSP Scallions, chopped 2 TBSP Sesame Oil 1 ½ tsp 1. Place water in large pot, add the nori and bring to a boil.
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Happy Hour Umami Lingo
umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind.
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Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus.
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Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups.
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View Dining Menu
STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness
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Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheﬃeld, Sheﬃeld, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
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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 .
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Japanese Food Catalogue 03/09/2021 Index Click on Any Category to View!
Japanese Food Catalogue 03/09/2021 Index Click on any category to view! Beverages Ingredients Sauces Condiments Miso Pastes Soup Bases Equipments Noodles Sweets Sweets Soup Bases Sauces Noodles Miso Pastes Ingredients Equipments Condiments Beverages Kura Click on any catagory to view! 3 し寿まのち司き Kura み酢すり Beverages Condiments Equipments Ingredients Miso Pastes Miso Kura Shichimi Togarashi Kura Sushi Vinegar Kura Bamboo Sushi Mat Kura Certified Organic Sushi Nori 50g 250mL 24 x 24 cm 28g Noodles ˗ 12 BT/CTN ˗ 12 BT/CTN ˗ 120 PC/CTN ˗ 12 PC/CTN ˗ (L)3.9 x (H)11.3cm ˗ (L)5.6 x (H)20cm ˗ (L)6.8 x (W)1.2 x (H)27.5cm ˗ (L)20 x (W)0.2 x (H)25.5cm ˗ EAN13: 9339337307591 ˗ EAN13: 933933730720 ˗ EAN13: 9339337305795 ˗ EAN13: 9339337305658 Sauces ˗ ITF14: 19339337307598 (Outer Carton) ˗ ITF14: 19339337307208 (Outer Carton) ˗ ITF14: 19339337305792 (Outer Carton) ˗ ITF14: 19339337305655 (Inner Carton) ˗ ITF14: 29339337305652 (Outer Carton) Kura Shichimi Togarashi is the traditional Kura Sushi Vinegar is the perfect Kura Bamboo Sushi Mat is made of the Kura Certified Organic Sushi Nori is of the highest staple of Japanese cuisine. The perfect seasoning for authentic sushi rice. It is highest quality bamboo, simply used quality you can buy; classifying as Grade A Gold. trifecta of flavour-heat, citrus and umami traditionally fermented with premium to create beautiful homemade sushi. Its quality is shown in its dark colour, inhibiting a Soup Bases is a killer addition to any dishes you rice whilst blended with salt and sugar. smooth and rich taste; truly reflecting the flavour please, including all soup, noodle dishes, With a less acidic taste than most of authentic Japanese Nori.
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The Importance of Seaweeds and Shellfishes in Japan: Present Status and History
水研センター研報，別冊第 1 号，1 － 4 , 平成16年 Bull. Fish. Res. Agen. Supplement No. 1, 1-4, 2004 1 The importance of seaweeds and shellfishes in Japan: Present status and history Hisashi KUROKURA* Abstract Though many manufactured goods are produced from aquatic resources, people living in Japan consume them mainly as food. Among such sea foods, seaweeds and shellfishes have special religious meaning. Kombu (Laminaria), wakame (Undaria) and abalone or other shellfishes are commonly included in offerings to Shinto shrine. It was supposed from this fact that these foods were important for Japanese ancestor. In fact, many remains of seaweeds and shells were dug out from ruins of prehistoric age. In the 8th century, Yakamochi Ohtomo, a famous poet in Nara Period, transplanted a shell species from Kishyu to Ecchyu. This is the oldest record of propagation of shellfish. Nori (Porphyra) is now indispensable for sushi. Its culture started from the 17th century. Aquaculture of wakeme, oyster, peal oyster, and many other seaweeds and shellfishes had begun by the end of 19th century. Aquaculture technology has been improved and the production has increased rapidly in the latter half of last century. Now seaweeds and shellfishes aquaculture encounter various difficult problems such as changes in coastal environment by pollution and land reclamation. On the other hand, the function of these aquaculture for water purification attracts attentions of people together with the in- crease of interest to environment issues. Key words: shellfishes, seaweeds, Aquaculture, history Importance of Seaweeds and Shellfishes in processed aquatic food, such as dried fish and Japanese Daily Life "surimi" products.
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Dumplings Pickles Meats Vegetables
SMALL THINGS Dumplings Vegetables GRILLED SEASONAL VEG - GYOZA (4) - grilled pork, green onion, ask server for details 5 cabbage, and miso 7 EDAMAME BAO (3 steamed buns) - pork, red bean steamed 4 chili paste, ginger, caramelized onions charred 5 served with hot mustard 9 charred & spicy 6 BELLY BAO (3)- open faced steamed KUSHISHIITAKE—skewered breaded dumpling stuffed with crispy skin belly, and deep fried shiitake mushrooms quick pickled cabbage, and coriander served with spicy mayo 7 leaves 10 Braised Oyster Mushrooms 10 Meats Pickles Each pickle is based on a style and TEBASAKI - twice-fried chicken wings, them we use what we can get from sweet & spicy, hint of citrus 10 the local farmers. All are served with YAKITORI (2) - rice Feel free to ask your server about grilled chicken skewers 7 the deets… KATSU SLIDERS (2) - pork cutlet Kimchi –5 breaded and pan fried, Sunonomo-5 house-made bun, spicy mayo slaw, 8 Ajitsu Tomago –3 NIKU DANGO– pork and chicken Miso pickle—4 meatballs glazed in a sweet and sour HOUSE PICKLE PLATE - a taste of each sauce 8 above (and a couple of things we are add a bowl of rice 2 playing around with) 10 glazed in sweet and sour sauce 8 KUSHIKATSU(2) deep fried pork cutlet on a stick with tonkatsu sauce 7 KARAAGE— soy ginger marinated chicken dusted in potato starch and deep fried 8 Noodle dishes RAMEN sub shirataki noodles for gluten-free option 2 VEGETABLE+DBL MISO – aka+awase miso, noodles, soft boiled egg, nori, green on- ion, shiitake mushrooms 8 CHICKEN BONE+SHOYU – noodles, soft boiled egg, nori, green
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Sandos Ramen Ramen Additions Donburi Rice Bowls Dessert
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Anju Dumplings
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