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Soup N Salad ぜんさい
Yakitori やきとり Appetizer ぜんさい : Chef’s recommendation Yakitori やきとり (per skewer) Commonly a Japanese Type of Skewered Grilled Chicken ……………………….2.95 Edamame えだまめ Edamame えだまめ Young Soybeans with Fried Garlic and Sesame Oil......Steamed or Grilled...4.95 シューマイ Shumai Shrimp Dumpling with House Kabayaki Sauce.......Steamed or Panfried......5.95 Fire Mussel ファイア いがい Grilled Mussel, Scallion with House Special Spicy Sauce………………..........5.95 Salmon Dynamite さけ ダイナマイト Deep Fried Salmon Ball with Spicy Sauce.................................................6.95 ギョーザ Gyoza Crispy Pan-fried Dumplings (Chicken & Pork) with Ponzu Sauce ...............6.95 たこやき Shumai シューマイ Takoyaki Very Popular Street Food Snack in Japan (Fried octopus ball) ………………..6.95 Cha-Shu-Bun (Pork Belly Bun)チャーシューパン NYC trendy appetizer mix with Jin’s way.………......................................…7.95 Tempura てんぷら Lightly Battered and Deep Fried Shrimp & Veggies . ................................7.95 ギョーザ Gyoza Next Calamari イカ てんぷら Crispy Calamari with House Garlic Seafood Sauce...................................8.95 New Sashimi Appetizer ニュー さしみ Our Unique/Modern Style Assorted Daily Fresh Sashimi..........................9.95 ぜんさい Fire Mussel ファイア いがい Soup N Salad Miso Soup みそしる Home-style, Soybean Paste Soup………………………………………………………..…2.50 Clear Mushroom Soup しいたけしる Ginger Dashi Broth with Shiitake Mushroom and Scallion………………….....2.95 チャーシューパン Cha -S hu - B un Pumpkin Soupカボチャしる Rich, Smooth Flavor Pumpkin Soup with Croutons & Ginger Strings.....……4.95 House Salad サラダ Fresh Mixed Veggies with Sesame Dressing……………………………………....……3.95 Seaweed Salad わかめサラダ T Takoyaki たこやき Seasoned Wakame, ginger sesame Dressing ............................................4.95 Squid Salad たこサラダ Seasoned cooked squid mixed with Japanese mountain vegetables.......... 4.95 Tofu Salad とうふサラダ Crispy Tofu & Mixed Fresh Veggies with House Ginger Dressing ………..…… Miso Soup みそしる 8.95 Entree いっぴんりょうり Ramen ラーメン ……………13.95 Our recipes originate from the Kumamoto region of Japan. -
HCS Website List As of 31 Dec 2020.Xlsx
HCS Product List - By Brand Name (January 2021) Brand Name & Product Name Package Size (Lim Traders) Chicken Breaded Patties 1.8kg 100PLUS ACTIVE Non-Carbonated Drink 1.5L 100PLUS ACTIVE Non-Carbonated Drink 12X300ml 100PLUS ACTIVE Non-Carbonated Drink 300ml 100PLUS ACTIVE Non-Carbonated Drink 500ml 100PLUS ACTIVE Non-Carbonated Drink 6X300ml 100PLUS Blackcurrant 1.5L 100PLUS Blackcurrant 12X1.5L 100PLUS Blackcurrant 24X500ml 100PLUS Blackcurrant 500ml 100PLUS Hydration Bar 4X75ml 100PLUS Hydration Bar 75ml 100PLUS Lemon Lime 1.5L 100PLUS Lemon Lime 325ml 100PLUS Lemon Lime 500ml 100PLUS Orange 1.5L 100PLUS Orange 500ml 100PLUS Original 1.5L 100PLUS Original 12X1.5L 100PLUS Original 12X325ml 100PLUS Original 24X325ml 100PLUS Original 24X500ml 100PLUS Original 325ml 100PLUS Original 500ml 100PLUS Original 6X325ml 100PLUS Zero Sugar 1.5L 100PLUS Zero Sugar 12X1.5L 100PLUS Zero Sugar 24X325ml 100PLUS Zero Sugar 24X500ml 100PLUS Zero Sugar 325ml 100PLUS Zero Sugar 500ml 100PLUS Zero Sugar 6X325ml 333 Super Refined Blended Vegetable Oil 1X17kg 3A 100% Pure Black Sesame Oil 320ml 3A 100% Pure Black Sesame Oil 750ml 3A 100% Pure White Sesame Oil 320ml 3A 100% Pure White Sesame Oil 750ml 3A Black Pepper Sauce 250ml 3A Brown Rice Vermicelli 500g 3A Crispy Prawn Chilli 180g 3A Crispy Prawn Chilli 320g 3A Ginseng Herbal Soup Mix 40g 3A Instant Tom Yum Paste 227g 3A Klang Bakuteh Herbs & Spices Mix 35g 3A Premium Sugar Free Black Soybean Soy Sauce 400ml 3-Elephants Thai Organic Hom Mali Brown Rice 1kg 3-Elephants Thai Organic Hom Mali Brown Rice 2kg -
CULINARY OFFERINGS at STUDIO CITY Studio City Offers a Diverse Range of World-Class Restaurants, Cafes and a Number of Relaxed B
CULINARY OFFERINGS AT STUDIO CITY Studio City offers a diverse range of world-class restaurants, cafes and a number of relaxed bars and lounges. Over 20 food and beverage outlets are located throughout the property, from authentic traditional Cantonese, northern Chinese, South East Asian, Japanese, Italian, western and international cuisines to Macau local delicacies. Gourmet dining – unrivalled in Macau – is also on the menu at Studio City with a stellar range of signature restaurants including one-Michelin-starred ‘Pearl Dragon’; Michelin- recommended Bi Ying; Italian ‘Trattoria Il Mulino’ from New York; and Japanese ‘Hide Yamamoto’; Chinese Pearl Dragon Pearl Dragon, helmed by Chef de Cuisine Lam Yuk Ming, is a one-Michelin-starred Cantonese restaurant (2017-18) that offers a truly exquisite dining experience at Studio City. It also received a Four-Star Award from the prestigious Forbes Travel Guide (2018). With a dedication to perfection, Pearl Dragon offers a menu showcasing refined provincial Chinese flavors, innovative culinary creations and the finest delicacies to tempt your palate. Pearl Dragon was also named Top 20 Best Restaurants in the Hong Kong Tatler Best Restaurants Hong Kong & Macau Edition 2017 and received SCMP’s 100 Top Tables award in 2017-18. Location: Shop 2111, Level 2, Star Tower Operating Hours: Monday – Friday, 12 noon – 3pm / 6pm – 11pm Saturday, Sunday and Public Holidays, 11am – 3pm / 6pm – 11pm Bi Ying Bi Ying, which has been recommended in the Michelin Guide Hong Kong Macau 2017-18, invites guests to indulge in a culinary tour of China through dishes from the North and the South. Provincial favorites such as clay pot congee, tasty stir-fried dishes, as well as Cantonese and Northern style dim sum are made to order in the open kitchen. -
Evaluation of the Relative Available Energy of Several Dietary Fiber Preparations Using Breath Hydrogen Evolution in Healthy Humans
J Nutr Sci Vitaminol, 60, 246–254, 2014 Evaluation of the Relative Available Energy of Several Dietary Fiber Preparations Using Breath Hydrogen Evolution in Healthy Humans Tsuneyuki OKU and Sadako NAKAMURA Graduate School of Human Health Science, University of Nagasaki, Siebold, Nagasaki 851–2195, Japan (Received December 9, 2013) Summary A standardized simple, indirect method for assessing the relative energy of dietary fiber carbohydrates is not yet established. There is a need for a standardized in vivo assay. The objective of the present study was to evaluate the relative available energy (RAE) for 9 major dietary fiber materials (DFMs) based on fermentability from breath hydrogen excretion (BHE) in subjects. Fructooligosaccharide (FOS) was used as a reference. The study was conducted using a within-subject, repeated measures design and approved by the Ethi- cal Committee of University of Nagasaki. After DFM ingestion, end-expiratory gas (750-mL) was collected at 1-h intervals for 8 h, as well as at 2-h intervals between 8 h and 14 h, and 30 min after waking up and 24 h after DFM ingestion. Breath hydrogen concentration was assessed with a gas chromatograph. The RAE of DFMs tested was evaluated based on the area under the curve (AUC) of BHE of FOS. Based on the ratio of AUC for 8 h, the RAE of polydextrose, partially hydrolysed guar gum, resistant maltodextrin and partially hydrolysed alginate was 1 kcal/g, and that of glucomannan, heat-moisture treatment and high-amy- lose cornstarch and cellulose was 0 kcal/g, while the RAE of all tested DEMs including cel- lulose and glucomannan was 1 kcal/g in the calculation based on AUCs for 14 h and 24 h in subjects. -
Raw Bar Morimoto Omakase
morimoto omakase “chef’s choice” - a multi-course tasting menu designed to allow you to experience the essence of morimoto’s cuisine. 140. we recommend ordering omakase for your entire table. raw bar stone crab mp market oysters ( 1/2 dozen ) 18. main lobster mp chef’s raw bar combination 80. / 120. / 160. for your convenience an 18% service charge will be added to your check, a 20% service charge will be added to parties of six or more warning: consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food borne related illness. cold appetizers hot appetizers yellowtail pastrami foie gras chawan mushi togarashi, gin crème fraîche, candied olive 19. duck breast, wasabi, sweet soy sauce 19. toro tartare maguro kama wasabi, nori paste, sour cream 28. anticucho sauce 15. hamachi tartare pork gyoza wasabi, nori paste, sour cream 25. garlic chives, tomato, bacon foam 15. tuna pizza yose dofu anchovy aïoli, olives, jalapeño 18. homemade tofu with fresh soy milk ~ prepared tableside 16. wagyu beef tenderloin carpaccio spicy king crab yuzu soy, ginger, sweet garlic 23. tobanjan aïoli, micro-cilantro 28. bagna cauda kakuni seasonal fish, local vegetables, garlic anchovy oil 14. ten hour pork belly, rice congee, soy-scallion jus 16. morimoto sashimi terrine seared chu toro, smoked salmon, eel, tuna, hamachi, five sauces 26. takoyaki bonito flake, okonomi 16. hamachi tacos avocado, serano peppers 12. rock shrimp tempura spicy kochujan sauce, wasabi aïoli 20. whitefish carpaccio / octopus carpaccio hot oil, mitsuba 18. / 22. oyster foie gras oysters, fois gras, uni, teriyaki 24. -
Onigiri Fried Sandwiches Salads Pasta Plates Cakes
ONIGIRI BEEF 4 sesame / soy SALMON 4 11 AM - 10 PM DAILY togarashi PICKLED VEGETABLE 4 PASTA red shiso / daikon GNOCCHI 16 CHICKEN SALAD 4 sage / pork / sweet potato classic MENTAIKO CREME FRAICHE 14 udon / nori gama FRIED MISO MUSHROOM BOLOGNESE 14 cavatelli / piave POTATO KOROKKE 8 ginger yuzu KANI CREAM KOROKKE 8 crab / kamameshi PLATES OMURICE 15 EBI FURAI 8 demi glace / pickles shrimp / bang bang A U JAPANESE CURRY 15 NORI FRIES 5 T U summer squash / rice fermented chili M add chicken katsu / ebi furai / salmon 8 N 27 2 LOBSTER RISOTTO SANDWICHES 0 fennel / cucumber / radicchio 2 EGG SALAD 9 0 SMOKED WAGYU STEAK 30 cayenne seasonal veg / caramelized onion CHICKEN KATSU 11 tonkatsu / pickles CAKES TOMATO 9 thai basil / tofu BROOKLYN 10 cocoa / banana SALADS LONDON 10 earl grey / crepe GOMA-AE 12 sesame / kale MYKONOS 10 triple-layer cheesecake TIGER SALAD 12 endive / anchovy SONG SAA 10 add chicken katsu / ebi furai / salmon 8 chiffon / coconut / lime TUNA TATAKI 15 NEXT VACATION 12 ponzu / wasabi Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let your server know of any allergies or dietary restrictions. AMETORA YOUTH, CULTURE, & REBELLION BAR IVY STARTED IT 11 AM - 11 PM (SUN-THURS) Rieger’s Vodka / Lemongrass Mizu Sochu / Yuzu 11 AM - 12 AM (FRI & SAT) COCKTAILS $15 PER DC GUIDELINES, WE REQUIRE I’M FEELING VERY HIP BUT VERY BITTER THE PURCHASE OF AT LEAST ONE FOOD Don Ciccio Luna Amaro / Nikka Gin / Grapefruit ITEM PER TABLE A DASTARDLY PAST WON’T STOP -
Western Confectionery Products
Foreign Agricultural Service GAIN Report Global Agriculture Information Network Approved by: Date:07/30/99 Sarah D. Hanson GAIN Report #JA9052 U.S. Embassy Market Brief Japan : Food Processing Sector - Western Confectionery Products This report was prepared by the USDA’s Foreign Agricultural Service for U.S. exporters of food and agricultural products. This information is in the public domain and may be reprinted without permission. Use of commercial or trade names does not imply approval nor constitute endorsement by USDA/FAS. Tokyo[JA1], JA GAIN Report #JA9052 Page 1 of 7 WESTERN CONFECTIONERY OVERALL TRENDS Chart 1. Sales of Western Confectionery in Japan The Japanese confectionery market has been (1997) weak since the 1980's with sales declining since Caramel Candy 3% 1993 after the collapse of the bubble economy. 20% Nevertheless, strong growth is expected in certain niches such as sugarless and diet products as well as confectionery that contain vitamins and Chocolate other nutritional supplements. In 1997, total sales 54% of confectionery products topped 546 billion yen Chewing Gum (4.5 billion USD), a decline of 1.7 percent from 23% 1996. The sales quantity in 1997 was 377,000 metric tons showing a growth of 3.7 percent from 1994. Domestic production of chocolate, candy and chewing gum accounted for 93% of the total sweet substitutes for sugar such as xylitol. Under confectionery supply in Japan, using mainly these circumstances, confectionery manufacturers imported ingredients. Total domestic production are focusing more on quality, health, hygiene and fell from 391,400 metric tons in 1996 to value and are increasingly targeting niche markets 390,100 in 1997. -
The Japan News / Recipe
Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century. -
Grilled Rack of Lamb Chops with Mint Chimichurri Pg
Over $200 in Savings! Offers Good Sept. 2 to 15, 2020 Grilled Rack of Lamb Chops with Mint Chimichurri pg. 14 Wild Berry Frozen Pie pg. 28 Grilled Salmon Collars with www.ktasuperstores.com Spicy Citrus Ponzu Dipping Sauce pg. 42 Grilled Rack of Lamb Chops with Mint Chimichurri pg. 14 Arelene Reilly KTA Kailua-Kona Store Director Aloha KTA ‘ohana — Mahalo to all of our customers and friends who have continued to shop at KTA Super Stores. Your support during these trying and uncertain times means everything to us and we are grateful to have your patronage as we work through this pandemic together. Despite the many challenges of COVID-19, we’ve also seen some upsides during these past few months. Families are spending more time together as kids stayed home from school and parents worked from home. Many of us are visiting the beaches, gardens, hikes and parks more than ever and enjoying the outdoors. COVID-19 is also highlighting the dire importance and necessity of buying local and supporting our state’s agriculture industry. People are showing acts of aloha, whether it’s picking up groceries for kupuna or sewing and donating masks. The silver linings are there, and we are grateful for the good. We’re always open to any suggestions or feedback you might have for our coupon book. Check us out online at ktasuperstores.com and send us your thoughts through our social media pages on Facebook, Twitter and Instagram. You’re someone special everyday at KTA since 1916. Grilled Salmon Collars with Wild Berry Frozen Pie Spicy Citrus Ponzu Dipping Sauce pg. -
FIC-Prop-65-Notice-Reporter.Pdf
FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc. -
Bulk Foods Bulk Foods > Bulk Pasta
INDEX Baking Supplies - Bulk Baking Supplies > Chocolates/Gourmet......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Flours/Starches......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Grains/Sugars......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg -
More Prisoners
Chapter 3: MORE PRISONERS Sunday, November 21, 1943 Morning: fried eggs, fried potatoes, coffee Lunch: rice, pork and beans, tea Dinner: rice, nimono (lamb with Swiss chard) Every day, I work as a waiter and am getting a good reputation. Every day, many people from camp come to the administrator’s fence. We can see who comes. There would be comments such as “if that guy came, something is strange” or “the man who was supposed to come didn’t show up, so maybe…” Mystifying like a vortex. The lieutenant in charge of the stockade ordered us to prepare food for thirty more people. We told him there is not enough food for thirty more. The lieutenant said, “That’s none of my business.” We are living with barely enough food for ourselves. Now, they ordered us to prepare thirty more servings. Sure enough, twenty-eight boys from Hawaii arrived. These boys have had no food or drink since the night before because they were detained in the tents we used to occupy. We had to work so hard because we had to feed them first. Now, the inmates total sixty-eight. Twelve of us were moved to a small room adjacent to the shower. We asked today's newcomers about what was going on in camp. One said that the people in camp were collecting five dollars from each block to send a telegram to the Spanish consulate. People were also preparing comfort kits. Another said the food was getting a little better, but then, another said it was getting worse.