BAR MASA Spring Chilled Spring Bonito 18 Tako Carpaccio with Bottarga 18 Uni 1/2 Shell Cucumber Vinaigrette 18 Kinme Snapper I

Total Page:16

File Type:pdf, Size:1020Kb

BAR MASA Spring Chilled Spring Bonito 18 Tako Carpaccio with Bottarga 18 Uni 1/2 Shell Cucumber Vinaigrette 18 Kinme Snapper I BAR MASA Spring Chilled Spring Bonito 18 Tako Carpaccio with Bottarga 18 Uni 1/2 Shell Cucumber Vinaigrette 18 Kinme Snapper in Ponzu 24 per pc Island Creek Oyster on the Half Shell 4 Spicy Tuna Carpaccio 24 Kanpachi with Potato Julienne 18 Wasabi Tuna 24 Yellowtail Miso Wakame Tataki 18 Tai Seabream Truffle 28 Masa Toro Caviar 68 Sashimi Tasting 68 Salad Cold Zucchini Mango Julienne Cilantro 16 Daikon Cucumber Julienne Yuzu 14 Spicy Cucumber Tataki 16 Watercress Wasabi Slaw 18 Smoked Russian Kale Frisée 18 Spicy Eggplant 18 Warm Cilantro Chicken Dumplings 24 Grilled Calamari Frisée with Bottarga 18 Tuna Poke Seared 24 Surimi Pasta™ No wheat. Made from fish, seafood noodle Fish Pasta Cilantro Serrano and Bottarga 30 Shrimp Pasta Chili Spicy Tomato 26 Nero di Seppia with Maitake Mushrooms 30 Udon & Soba Noodle Nabeyaki Udon Shrimp Tempura 28 Beef Sukiyaki Udon 28 Mushrooms Udon or Soba 24 Tempura Soba, cold or hot 28 Beef Beansprout Yakisoba 28 Veggie Yakisoba 18 Fried 1/2 Quail 12 Kari Kari Garlic Chicken 18 Spicy Dancing Shrimp 28 Calamari Jalapeño Salt 18 Tofu Eggplant Agedashi 16 Panko Chicken Skewers 18 Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. BAR MASA Spring Hibachi Grilled Peking Duck Foie Gras Tacos 24 Beef Tacos Cilantro Verde 24 Beef Skewers 18 Handcut Beef Slider 24 BBQ Baby Back Ribs 18 Soy Chicken Wings 18 Short Rib Yakiniku 18 Roasted Uni 1/2 Shell / w Black Truffle 28/38 Scottish Langoustine 18 Cod Miso Butter 34 Seared Beef Tataki / w Black Truffle 48/58 Ribeye Steak 68 Grilled Veggies Yuzo Miso Eggplant 16 Shishito Peppers Misogurt Dip 12 Maitake Mushrooms with Shaved Black Truffle 18/28 Sauteed Miso Honey Eggplant Pepper 18 White Asaparagus Misogurt 18 6" Sizzling Plate Jalapeño Octopus 18 Asparagus with Morelle Mushrooms 16 Hokkaido Ice Fish with Shrimp 28 Braised Beef Sukiyaki / w Foie Gras 34/44 Cod with Daikon 34 Soup Nameko Tofu Miso Soup 8 Clam Chowder 12 Shabu Beef Scallion 48 Toro Daikon Julienne 48 Rice Cauliflower Uni Risotto/ w Black Truffle 32/42 Lobster Oyster Mushroom Risotto/ w Black 32/42 Truffle Beef Fried Rice 28 Baby Shrimp Fried Rice 24 Grilled Unagi Rice 54 Duck with Foie Gras Fried Rice 28 Sukiyaki Rice with Foie Gras 28/34 Spring Mushroom Fried Rice 24 Hashed Beef 18 Steamed Salmon Ikura Mushroom Rice 28 Black Truffle Fried Rice MP BAR MASA Spring Open Temaki Handroll (4 rolls) Toro uni 72 Negi toro 56 Uni 42 Unagi 38 Seasonal Sushi Tasting 118 Seasonal Sashimi Tasting Small/Large 68/118 Rolls Masa "Toro Toro" 68 Spicy tuna green chili 24 Grilled toro suji scallions 23 Grilled unagi avocado 38 Sweet shrimp uni sotomaki 34 Kanpachi jalapeño potato julienne 24 Beef sotomaki black trumpet 34 mushrooms Yellowtail scallions 21 Alaskan king crab california roll/ tobiko 24/28 Tuna avocado 21 Seared salmon avocado crispy flakes 18 Tempura lobster or shrimp 28/18 Masa toro caviar 240 Sushi canapés 48 Toro, Salmon, Sweet Shrimp, Kanpachi Vegetables Rolls Creamy miso tofu avocado 18 Grilled maitake mushrooms / with truffle 28/38 Grilled yuba cucumber 18 Grilled asparagus or tempura 18 Ume shiso lotus wrap (4 pieces) 18 Avocado cucumber 14 .
Recommended publications
  • Rapid Cultural Inventories of Wetlands in Arab States Including Ramsar Sites and World Heritage Properties
    Rapid cultural inventories of wetlands in Arab states including Ramsar Sites and World Heritage Properties Building greater understanding of cultural values and practices as a contribution to conservation success Tarek Abulhawa – Lead Author Tricia Cummings – Research and Data Analysis Supported by: May 2017 Acknowledgements The report team expresses their utmost appreciation to Ms. Mariam Ali from the Ramsar Secretariat and Ms. Haifaa Abdulhalim from the Tabe’a Programme (IUCN’s programme in partnership with ARC-WH) for their guidance and support on the preparation of this regional assessment. Special gratitude is extended to all the national focal points from the target countries and sites as well as international experts and colleagues from the Ramsar and IUCN networks for their valuable contributions and reviews of assignment reports drafts. Finally, the team wants to take the opportunity to thank all the peoples of the wetlands in the Arab states for their long established commitment to the protection of their wetlands through their cultural values, traditional knowledge and sustainable practices for the benefit of future generations. Cover: Traditional felucca fishing boat, Tunisia. DGF Tunisa Contents Executive summary . 4 Introduction . 9 Methodology . 13 Assessment Results . 21 Algeria . 23 La Vallée d’Iherir . 24 Oasis de Tamantit et Sid Ahmed Timmi. 27 Réserve Intégrale du Lac Tonga . 32 Egypt . 35 Lake Bardawil . 36 Lake Burullus . 41 Wadi El Rayan Protected Area . 44 Iraq . 49 Central Marshes . 52 Hammar Marshes . 55 Hawizeh Marshes . 58 Mauritania . 63 Lac Gabou et le réseau hydrographique du Plateau du Tagant . 64 Parc National du Banc d’Arguin . 67 Parc National du Diawling .
    [Show full text]
  • New Toscana Lunch Menu
    TOSCANA DIVINO - A LA CARTE MENU Executive Chef Andrea Marchesin appetizers Vitello Tonnato milk fed veal, tuna sauce, capers, arugula, lemon 25 TD Smoked Salmon house smoked salmon, citrus jicama, handmade mayonnaise 24 Tuna Tartare yellowfin tuna, tomato, avocado, capers, seasonal greens 26 Tagliere Toscano culatta di Parma, finocchiona, pecorino, Grana Padano, olives, honey 32 Octopus Puttanesca octopus, heirloom tomatoes, capers, taggiasca olives 26 Ribollita kale, carrots, potatoes, onions, swiss chard, green beans, bread 18 Caviar & Potato Calvisius Tradition caviar, potato purée, chives 55 pasta e risotto Spaghetti 3 Tomatoes homemade fresh pasta, selection of vine & heirloom tomatoes, basil 20 Lasagna beef ragú, bechamel sauce, Grana Padano 26 Maccheroni al Sugo Toscano braised beef ragú, Grana Padano, olive oil 26 Tortelli Ricotta & Spinach buffalo ricotta, spinach, Isigny butter, sage 23 Black Spaghetti Seafood squid ink pasta, shrimp, calamari, octopus, tomatoes, bottarga 30 Pici Senesi with Duck Ragú hand rolled pasta, duck leg ragú, pecorino 29 Carbonara di Mare spaghetti alla "chitarra", sea urchin, fish roe, caviar, bottarga 36 Risotto Funghi e Tartufo Acquerello rice, porcini mushrooms, summer black truffle 36 Spaghetti all'Astice Gragnano pasta, Maine lobster, tomato bisque, parsley oil 42 Please inform us about any food allergies. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. For your convenience, a service charge of 20% will be added to your check. TOSCANA
    [Show full text]
  • Download Our Menu In
    Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched
    [Show full text]
  • Appetizer Soup Noodle Fried Rice Stir Fried Thai Curry
    APPETIZER A1 Spring Roll (2 pieces) $4 Fried spring roll stuffed with cabbage, clear noodle, carrot served with peach sauce A2 Fried Tofu $6 Crispy tofu served with sweet chili sauce A3 Coconut Shrimp (5 pieces) $6 Crispy coconut shrimp served with peach sauce A4 Satay Chicken $7 Marinated chicken on the skewer served with peanut sauce and cucumber sauce A5 Fried Wonton (5 pieces) $5 Marinated ground chicken and pork wrapped with crispy wonton served with peach sauce A6 Krab Rangoon (5 pieces) $5 Imitation crab meat and cream cheese wrapped with crispy wonton served with peach sauce A7 Gyoza (5 pieces) $6 Fried pork pot sticker served with light sweet sauce A8 Steam Dumpling (5 pieces) $6 Marinated ground chicken and pork wrapped with wonton skin served with light sweet sauce A11 Thai Chicken wings $7 Fried chicken wings served with sweet chili sauce A12 Fried Calamari $8 Fried calamari served with sweet chili sauce A13 Sampler (For 2 people $11, For 4 people $19) Spring roll, Satay chicken, Steam dumpling and Gyoza SOUP Small Large S1 Shrimp Lemongrass Soup (Tom Yum Goong) $5 $9 Spicy lemongrass soup with shrimp, tomato and mushroom S2 Chicken Lemongrass Soup (Tom Yum Gai) $4.50 $8 Spicy lemongrass soup with chicken, tomato and mushroom S3 Shrimp Coconut Soup (Tom Kha Goong) $5 $9 Coconut lemongrass base soup with shrimp and mushroom S4 Chicken coconut Soup (Tom Kha Gai) $4.50 $8 Coconut lemongrass base soup with chicken and mushroom S6 Chicken Ginger Rice Soup $4 $8 Clear chicken broth with chicken, ginger, rice and scallion NOODLE Tofu,
    [Show full text]
  • 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.
    [Show full text]
  • Beef Sukiyaki
    BEEF SUKIYAKI 4 servings, 30 minutes Sukiyaki sauce 1 lb of thinly sliced beef - you can buy sukiyaki beef at an Asian 3/4 cup sake grocery pre-sliced, or you can use ribeye (you want some of that fat). I put my ribeye in the freezer for 30 minutes - 1 hour to 1/2 cup mirin make it easier to thinly slice 1/8 cup sugar 1 small head of Napa cabbage (chopped into bite size pieces) 1 cup soy sauce or tamari or coconut aminos 1/2 bunch of crown daisy or arugula (chopped) 1 bunch of scallions chopped (with white pieces) could also use 1. Combine all of the sauce ingredients and simmer. While this is leek if you have it! happening, gather your other ingredients and chop the vegetables. After the sauce summers and the sugar has 1 package enoki mushrooms (cut off the bottoms and tear into dissolved, turn of the heat and let the sauce sit. smaller bundles) 2. Heat a deeper nonstick skillet with some peanut or canola oil Handful of shiitake mushrooms, sliced with the stems removed (other neutral oils like avocado oil can be used as well). 1/2 package of firm tofu cubed 3. Sauté your beef with a pinch of salt and some brown sugar if you'd like. The sugar is optional! 1 carrot shredded or thinly sliced 4. Pour the sukiyaki sauce over the beef and let simmer for 1 package shirataki noodles (plant based) can also use sea kelp about a min. Add in a cup of dashi.
    [Show full text]
  • Snakecharmer, Rum, Aperol, Rosso Cinnamon, Pineapple Snakefruit Cordial Rum & Locola, Jamaican Rum, Manarai Cola Syrup, Oran
    Snakecharmer, Rum, Aperol, rosso cinnamon, pineapple snakefruit cordial 145 Rum & LoCola, Jamaican rum, Manarai cola syrup, orange tincture 145 Sandy Bottoms, Bourbon, homemade ginger honey, mint, bitters 155 Sparkling Sangria, Spice infused Cognac, Cointreau, red wine, acid mix 155 Peas Out, Vodka, St. Germain, cucumber juice, garden green pea cordial 125 Twisted Tiki, Bourbon, homemade mango rooibos, laksa cordial, bitter 155 Jamaican Me Horney, Rum Anejo, Jamaican rum, Cointreau, pineapple, honey, bitters 155 Girlfriend, Yes!!, Coconut sorbet and prosecco 155 Tan Lines, Gin, watermelon, pink peppercorn syrup, bitters 125 Pina Colada Shaken, Rum, coconut cream, fresh pineapple 155 Manarai Spritz, Gin, Bali pomelo cordial, guava, prosecco, basil 155 Michelada, Sambal spice mix, fresh lime, beer, dried chili 125 Kecak Loco, Tequila Blanco, maraschino, twisted mix, lime 155 C-Cup's, Vodka, coconut sorbet, coconut water, homemade vanilla syrup 155 Mimosa, Fresh orange juice, prosecco 125 Bellini, Peach puree, prosecco 125 Spritz, Aperol, prosecco and soda 155 ** Prices are in thousands of Rupiah and are subject to government tax & service charge 550 Manarai Sangria Punch, arak, rum, red wine, lychee liqueur, fresh mixed fruit Bintang Draft 65 Bintang Radler 55 Erdinger Dunkel 135 Apple cider 75 Singha 85 Corona 95 65 Mango Tango, Mango, hazelnut syrup, lychee, lime Spiced Apple Fizz, Green apple, pomelo cordial, pineapple juice, cinnamon and soda Very Berry Nolada, Strawberry puree, pineapple juice, coconut cream Ginger Sparks, Lemon, lime,
    [Show full text]
  • Smh-Goodliving-04Oct11
    The Sydney Morning Herald smh.com.au/goodliving Tuesday, October 4, 2011 9 good living Australian connection ... (clockwise from main) Bottarga is made from mullet roe; chef Giovanni Pilu now produces his own; pasta with bottarga at Ormeggio at the Spit. Photos: Steve Lunam, Danielle Smith The roe less travelled Believing that bottarga is worth its salt, Giovanni Pilu has started to produce the Sardinian specialty locally, writes Olivia Riordan. or many years, chef Rocca, locals eat about 150 tonnes and female; the female fish are Italian bottarga,’’ he says. ‘‘It has Today, Pilu works with Salumi Giovanni Pilu bought of grey mullet bottarga every year. processed for roe removal, which is got a better colour, better aroma Australia to fine-tune the bottarga – salted, dried Tocater for such demand, it would then cleaned and graded into three and it also costs a lot less.’’ traditional recipe. F and pressed mullet roe – be necessary to fish 2300 tonnes of categories. Most premium roe is Bottarga can be used in pasta, After the mullet roe is shaped to from Sardinia for use at his female grey mullet. exported to Taiwanand Japan, with shaved on salads, infused with remove any air pockets, it is Freshwater restaurant. ‘‘The vast majority of fresh roe a smaller portion sent to Europe. butter or served with buffalo covered in salt for a maximum of Little did he know, the raw that are transformed and sold as ‘‘Bottarga needs very little mozzarella. While Sardinian two hours. material had travelled from bottarga come from grey mullet processing,’’ Pilu says.
    [Show full text]
  • Menu Satsuki 33.00 Menu Decouverte 38.00 Menu
    MENU SATSUKI 33.00 Hors-d'oeuvre du jour Today's appetizer Soupe MISO MISO soup TEMPURA TEMPURA (Beignets de gambas et de légumes) (Prawns & vegetables in fritters) AMIYAKI AMIYAKI (Boeuf grillé à la sauce japonaise) (Wire-grilled beef in japanese sauce) Riz Rice Glace au thé vert Green tea ice cream MENU DECOUVERTE 38.00 Hors-d'oeuvre du jour Today's appetizer Petit SASHIMI (Poissons crus) Mini SASHIMI (Raw fish) Soupe MISO MISO soup YAKITORI YAKITORI (2 Brochettes de poulet) (2 Grilled chicken on skewers) TEMPURA TEMPURA (Beignets de gambas et de légumes) (Prawns & vegetables in fritters) Riz Rice Dessert au choix Dessert at choice MENU SUKIYAKI 26.00 (Par Pers) MINI 2 pers Hors-d'oeuvre du jour Today's appetizer Boeuf et légumes cuits Sliced beef and vegetables à la sauce japonaise in japanese sauce Riz et œuf cru Rice and raw egg MENU ENFANT 10.80 MENU SUSHI ENFANT 13.00 Brochettes de poulet/ Gilled chicken on skewers Makizushi (6 pièces) Gambas pané/ Nigiri sushi (3 pièces) Fried prawn Inarizushi Salade/ Salad Coupe de glace/ Riz/ Rice Ice cream Coupe de glace/ Ice cream PRIX NETS BOISSONS NON COMPRISES NET RATES DRINKS NOT INCLUDED MENU - SET MENU Hors-d'oeuvre du jour Today's Appetizers Soupe MISO MISO soup Plat principal (au choix) avec un bol de riz *sauf SUSHI Main dish (at choice) with rice *except SUSHI TEMPURA 21.00 AMIYAKI 21.00 YAKITORI 19.00 (Beignets de gambas et de légumes/ (Boeuf grillé/ (4 Brochettes de poulet/ Prawns and vegetables in fritters) Wire-grilled beef) 4 Grilled chicken on skewers) SHOGAYAKI 19.00 TONKATSU
    [Show full text]
  • Cornflakes Chicken 13 000 Snail Garlic Butter Shrimps Surf and Turf Bottarga Toast Red Tuna Mango VEGETARIAN Olive-Eggplant
    TAPAS TAPAS At frst, light, Then intense, Filling, favorful, And rich with texture, Fresh ingredients Bursting with color Cornflakes Chicken 13 000 Bottarga Toast 17 000 Cornflake-crusted chicken strips with Bottarga toast, smoked herring eggs, parsley, tomato sauce. and onions. Snail Garlic Butter 15 000 Red Tuna Mango 18 000 With garlic and parsley butter. Raw marinated red tuna, salty corn, sesame and soya sauce. Shrimps Surf and Turf 16 000 Sautéed shrimps and chorizo with fresh herbs and crostini. VEGETARIAN BRUSCHETTAS Olive-Eggplant and Pomegranate 13 000 Brie and Ham 16 000 Eggplant caviar and black olive salad with Ciabatta bread, brie, Speck, truffle cream, pomegranate molasses. and parmesan. Artichoke and Wasabi 13 000 Garlic Shrimp and Chorizo 16 500 Whole artichoke served with wasabi vinaigrette. Ciabatta bread, mozzarella, garlic shrimp, and toasted chorizo. Cheese Croquettes 14 000 Fried feta and mozzarella croquettes served with Mushroom 14 500 a spicy tomato dip. Ciabatta bread, tomato sauce, raw and cooked mushroom, persillade, and mozzarella Vegetables and Dips 12 000 Fresh carrot, cucumber, radishes, crostini served Buffala and Bresaola 16 500 with olive, sundried tomato and aioli dip. Ciabatta bread, mozarella, buffala, bresaola, and pesto. STARTERS AND SALADS STARTERS SALADS A delicate start, A taste of wild, Authentic creations, Crisp and fresh, Carefully crafted, Earthy aromas, Coming together Explosion of colors, In delicious and Every bite a hint Satisfying bites Of more to come Oven Baked Goat Cheese Shrimps, Citrus and and Honey 25 000 Avocado Salad 25 000 Baked aged goat cheese and honey, served with Grilled shrimps, avocado, pink grapefruit, onion, a side salad.
    [Show full text]
  • Description of the Processing Stages of a Protected Designation of Origin Fish Product: the Greek Caviar “Avgotaracho Messolongiou”
    2016, Vol 17, o 1 50 Description of the processing stages of a Protected Designation of Origin Fish Product: The Greek Caviar “Avgotaracho Messolongiou” 1 2 2 Evangelos Dimitriou , George Katselis , Dimitrios K. Moutopoulos , Kon- 3 4 5 stantinos Milios , Antonis Malamis , Constantin Koutsikopoulos 1 Prefecture of Western Greece, Department of Fisheries 30200, Messolonghi, [email protected] 2 Technological Educational Institute of Western Greece, Department of Fisheries-Aquaculture, 302 00, Messolonghi, [email protected] 2 Technological Educational Institute of Western Greece, Department of Fisheries-Aquaculture, 302 00, Messolonghi, [email protected] 3 Regional Administration of Western Greece, Veterinary Service, Patras, Greece, [email protected] 4 Fisheries association “Anagenisi Messolonghiou”, 302 00, Messolonghi, [email protected] 5 University of Patras, Department of Biology, 265 00, Rio-Patras, [email protected] Abstract The “avgotaracho Messologgiou” PDO is a traditional product with protected des- ignation of origin of which quality control based on the experience of the producers. This is salted, semi-dried whole ovaries of Mugil cephalus that caught during species spawning seaward migration in the barrier traps of the well-defined lagoon system of Mesolonghi-Etolikon. In the present study a description of the processing stages of the above product was conducted. Results showed that fresh ovaries drying on ambient air according to climatic conditions for approximately 8 days (mean 7.7 days), up to a weight reduction of about 33.63% (SD: 4.3%) of the initial weight. Thereafter, dried ovaries pass through the waxed-coating stage in which dried weight increased about 20.1% (SD: 4.3%). Although quality control is based on the experience of the produc- ers, processing stages were characterized by high accuracy.
    [Show full text]
  • Minami To-Go Menu
    Minami To-Go Menu MOTHER’S DAY FEATURES ENTIRE PACKAGE (SUITABLE FOR TWO) | 165 May 7-9 only, option to pre-order for pick-up available HAHANOHI BENTO | 80 MOTHER’S DAY SUSHI PLATTER (20pc) | 75 available for individual purchase available for individual purchase Pan Roasted 6 oz Wagyu Steak Traditional Nigiri Japanese peppercorn jus, wild mushroom, two pieces each braised red cabbage, carrot kinpira, broccolini ō-toro, madai, aka ebi Hamachi Crudo Aburi Oshi truffle kimizu two pieces each salmon, ebi, bincho, hamachi Scallop Crudo ikura, ponzu gelée Futo Maki four pieces chū-toro, uni, cucumber, unagi, tamago, soy shiitake Inari Pocket two pieces DESSERT | 18 salmon poke, ikura, negi available for individual purchase Earl Grey Cheesecake yuzu curd, vanilla bean cream, white sesame caramel tuile, confit orange Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 85 Daigaku-Imo caramelized Japanese sweet potato Aburi Beef Striploin shiitake mushrooms, aka miso sauce Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Crispy Brussels Sprouts spiced Maldon sea salt Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces Hamachi
    [Show full text]