Appetizers Sushi Rolls Side Orders Entrée

Total Page:16

File Type:pdf, Size:1020Kb

Appetizers Sushi Rolls Side Orders Entrée hibachi teppanyaki defining tradition since 1972 appetizers sushi rolls EDAMAME 6 BAGEL ROLL 12 KING SHRIMP ROLL 14 boiled soy beans in a pod inside: cream cheese, crabstick, masago inside: shrimp tempura and avocado GARLIC EDAMAME 7 caviar, and avocado outside: shrimp with spicy aioli and outside: smoked salmon sesame seeds GYOZA 10 six deep fried or pan fried pork dumplings SHRIMP TEMPURA ROLL 12 KISS OF DEATH 16 SHUMAI 8 inside: shrimp tempura, crabstick, inside: tuna, masago caviar, sesame oil, three fried or steamed shrimp dumplings cucumber, and avocado sriracha, and cucumber outside: masago caviar outside: spicy tempura flakes, topped YAKITORI SKEWER 7 with wasabi cucumber sauce chicken skewers with teriyaki sauce or sea salt CALIFORNIA ROLL 7 JAPANESE MUSHROOMS 11 inside: cucumber, avocado, and DRAGON ROLL 20 sautéed with spinach in light soy sauce and butter crabstick outside: masago caviar inside: amaebi shrimp tempura and avocado BEEF NEGIMAKI 15 outside: eel, avocado, dressed with spicy green onions wrapped with sirloin beef topped with RAINBOW ROLL* 14 teriyaki sauce inside: crabstick, avocado, and aioli and eel sauce cucumber outside: yellowtail, salmon, SHRIMP TEMPURA 12 tuna, and avocado SEAFOOD ROLL 8 VEGETABLE TEMPURA 10.50 inside: seafood mixed with Japanese SOFT SHELL CRAB TEMPURA 14 SPICY SALMON ROLL* 10 aioli and avocado LOBSTER TEMPURA full tail 31 inside: minced salmon and green onion outside: sesame seeds AGEDASHI TOFU 8 with spicy aioli KING KONG ROLL* 16 SALAD TRIO 12 outside: sesame seeds boiled spinach goma-ae with sesame dressing, Inside: spicy salmon, scallions, wakame cucumber salad, and seaweed salad SPICY TUNA ROLL* 10 tempura flakes inside: minced tuna and green onion outside: avocado, spicy aioli, eel sauce, TUNA TATAKI* 11 with spicy aioli tempura flakes seared dressed with ponzu vinaigrette outside: sesame seeds CRISPY SPICY TUNA* 17 SASHIMI ROLL* 21 minced tuna mixed with spicy aioli, sesame oil, and SUNSHINE ROLL* 20 inside: fresh tuna, yellow tail, salmon, dry chili over crispy rice, topped with micro green inside: crabmeat, asparagus, and “oba” mint, “kaiware” sprouts, wasabi and jalapeño Japanese aioli tobiko, and avocado KANPACHI CARPACCIO* 18 outside: seared salmon with olive outside: wrapped with cucumber thinly sliced amberjack dressed with Japanese olive dressing, eel sauce, and chilli strings served with balsamic vinaigrette and dressing sweet miso SPIDER ROLL 16 SHIMA AJI CARPACCIO* 25 inside: soft-shell crab tempura, crabstick, thinly sliced striped saurel dressed with Japanese YUM YUM ROLL 14 olive dressing avocado, and cucumber inside: spicy tuna, cream cheese, outside: masago caviar asparagus and smoked salmon, HAMACHI JALAPENO* 18 breaded and deep fried thinly sliced yellowtail dressed with house made SUPER CRUNCH ROLL 16 ponzu sauce inside: seafood medley mixed with LOBSTER ROLL 21 TUNA TAR TAR* 20 Japanese aioli, avocado and tempura inside: lobster tempura, “shiso” Japanese cubed tuna with chives, fried onion, avocado, soy flakes mint, and Japanese aioli sauce, sesame oil, topped with mango, wasabi tobiko outside: smoked salmon, lemon outside: spicy snow crab and masago and micro green caviar SASHIMI PLATTER ROCK AND ROLL 11 inside: grilled eel and avocado BOTAN* 37 outside: eel sauce and masago caviar 13 cuts of Chef’s choice assorted sashimi FUJI* 47 *contain raw ingredients 15 cuts of Chef’s choice deluxe sashimi entrée side orders HIBACHI CHICKEN 26 STEAK & CHICKEN 32 classic or teriyaki STEAK & SCALLOP 37 CHICKEN 9 FILET MIGNON (CHATEAUBRIAND) 39 STEAK & SHRIMP 35 CALAMARI 8 HIBACHI STEAK 30 LOBSTER & FILET MIGNON 61 SALMON 10 HIBACHI SHRIMP 28 LOBSTER & SHRIMP 55 HIBACHI SCALLOP 32 LOBSTER & STEAK 55 SHRIMP 11 CALAMARI DINNER 26 SCALLOP 13 LOBSTER DINNER 39 CATCH OF THE DAY 28 SALMON SIRLOIN 13 VEGETABLE DINNER 16 classic, teriyaki, or blackened FILET MIGNON 18 TOFU DINNER 18 BLACKENED AHI TUNA SHRIMP & CHICKEN 29 LOBSTER TAIL 30 NAKATO NINJA 40 SHRIMP & SCALLOP 35 sirloin steak, hibachi shrimp, and teriyaki chicken TOFU 6 CHICKEN & SCALLOP 32 NAKATO TRIO 48 TUNA 20 FILET MIGNON & SHRIMP 42 filet mignon, hibachi shrimp, and teriyaki chicken FILET MIGNON & CHICKEN 40 NOODLES 5 NAKATO SPECIAL 32 FILET MIGNON & SCALLOP 45 yakitori, California roll, and filet mignon VEGETABLES 5 FILET MIGNON & CALAMARI 40 STEAMED RICE 3 All entrées are served with House Soup • House Salad with Ginger dressing • BROWN RICE 3 Appetizer Shrimp • Grilled Vegetables • Garlic Noodles • Steamed Rice. Substitute Fried Rice for 3.75 Substitute Steamed Brown Rice for 1.00 FRIED RICE 5 An 18% service charge will be added to check for parties of 5 or more guests hibachi teppanyaki defining tradition since 1972 refreshments wine & beer BOTTLED WATER 7 REDS BEER Saratoga (Still/Sparkling) CABERNET SAUVIGNON DOMESTIC - 12OZ J Lohr, Paso Robles, CA 11/44 Bud Light 5 SOFT DRINKS 3.5 Coke, Coke zero, Lemonade, Ginger Ale, Freakshow, Lodi, CA 12/48 Budweiser 5 Sprite, Roy Rogers, Shirley Temple, Austin Hope, Paso Robles, CA 68 Miller Lite 5 Sweetened Tea, Unsweetened Tea Faust, Napa Valley, CA 110 Michelob Ultra 5 “RAMUNE” 5 PINOT NOIR IMPORTS - 12OZ Classic Japanese soda pop A by Acacia, Carneros, CA 9/36 Heineken 6 (original or strawberry) Meiome, CA 13/52 Corona 6 MALBEC JUICES 4 Orange, Pineapple, Cranberry JAPANESE - 20OZ Piatelli, Mendoza Argentina 12/48 MILK 3 Sapporo 9 GREEN TEA 4 Asahi “Super Dry” 9 RED BLEND Kirin Ichiban 9 RED BULL 5 Hedges CMS, Columbia Valley, WA 11/44 Orion 10 WHITE signature cocktails CHARDONNAY CRAFT - 12OZ STRAWBERRY MARGARITA 13 Bread & Butter, CA 10/40 Sweetwater 420 6 Tequila, Tres Agave Organic Strawberry Margarita Kendall Jackson, CA 12/48 Sorry “Umami” IPA 9 Hitachino Nest “White Ale” 10 Mix, Lime juice. Stags’ Leap, Napa Valley, CA 68 WHISKEY PASSION SOUR 13 NON-ALCOHOLIC - 12OZ Whiskey, Passion fruit, Lime juice, Soda SAUVIGNON BLANC Heineken 0.0 6 Kim Crawford, New Zealand 13/52 COFFEE MARTINI 13 Vodka, Cold Brew Concentrate, Coffee Liquor DRAFT PINOT GRIGIO Sapporo Draft, Rice Lager 6 LAVENDER GIN FIZZ 13 Luna Nuda, Trentino-Alto Adige, Italy 10/40 Stella Altois, Belgian Lager 7 Gin, Lavender simple syrup, Lemon juice, Egg white Tropicalia, IPA, Creature Comforts 8 RIESLING Basement, IPA, Scofflaw Brewing 8 GODZILLA 12 Fritz Zimmer, Mosel, Germany 13/52 Coconut vodka, Hypnotiq, Melon Liquor and Pineapple Trully Hard Seltzer 5.5 Juice SWEET TOKYO TEA 12 Baci Dolci Sweet Kiss, Veneto, Italy 11/44 Vodka, Gin, Rum, Tequila, Triple Sec, Melon Liquor, Bartenura Moscato, Italy 11/44 Sweet & Sour with Splash of Sprite Choya Plum Wine 10/40 MATCHA SOUR 12 Toki Japanese Whiskey, lemon juice, simple syrup, BUBBLY matcha Candoni Prosecco, Italy 11/44 GEORGIA PEACH SANGRIA 12 Taittinger Brut La Française NV, Champaign, White Zinfandel, Peach Schnapps, Pineapple Juice France 80 ASTRO BOY 12 PINK Hennessy VS, Whiskey, Melon Liquor, Apple Pucker, Pineapple Juice and Splash of Grenadine Whispering Angel Rosé, Côtes de Provence, France 13/52 FISHBOWL 34 Choose from any of our Specialty Cocktails Serves 2 or more sake serving size: 150ml/5oz 300ml/10oz 720ml/24oz SESSHU OTOKOYAMA TOKUBETSU DASSAI 45 JUNMAI DAIGINJO 32 desserts 13/25/68 full body with subtle fruity aroma and flavor. dry, light sake with creamy texture, citrus and (300mL) MANHATTAN CHEESE CAKE 12 melon finish. (720mL) graham cracker crust with white KUBOTA MANJYU JUNMAI DAIGINJO chocolate chantilly HAKKAISAN TOKUBETSU JUNMAI 32 220 well-balanced, mellow, elegant sake. (300mL) “1000 celebrations” fruity aroma, slightly creamy and smooth finish. (720mL) CHOCOLATE MOUSSE CAKE 12 KUBOTA SENJU GINJO 17/32/73 dark chocolate mousse with crème dry clean sake with layered of flavored. Can be DASSAI 45 NIGORI JUNMAI DAIGINJO 32 brulee and hazelnut cookie chocolate enjoyed hot or cold. (720mL) soft, airy and flavorful cloudy sake. (300mL) genoise CHIYOMISUBI TOKUBETSU JUNMAI SHIRAKAWAGO SASANIGORI 28 19/36/95 dry delicate creamy with long finish JAPANESE TIRAMISU 12 elegant aroma of fruits, well-balanced flavor of (300mL) sweetness & acidity with a hint of spices. (720mL) JAPANESE GREEN TEA SHO CHIKU BAI CRÈME DE SAKE 22 SHO CHIKU BAI GINJO 22 CRÈME BRÛLÉE 12 sweet, rich and distinctive rice flavor delicately fruity and dry. (300mL) (375mL) classic crème brûlée with Japanese “sencha” green tea HORIN JUNMAI DAIGINJO 29 delicate fruity nose, well-balance with long finish. TYKU CUCUMBER 24/44 (300mL) a very refined sake with a cucumber flavor. ICE CREAM 5 (720mL) Green Tea KIKUSUI ORGANIC JUNMAI GINJO 30 MOONSTONE PEAR GINJO 11/20/42 Ginger brewed from organic grown rice. Fruity, Vanilla medium body with clean finish. (300mL) A pleasant balance of crisp ginjo saké with a hint of dryness and fresh, lightly sweet pear. Red Bean HAKKAISAN JUNMAI GINJO 19/36/95 (720mL) Mango Sherbet spicy nose of apples and roasted nuts with Black Sesame clean finish. (720mL) SAKE FLIGHT 20 Samples of 3 premium sake. SASAMOCHI 6 RYUJIN “DRAGON GOD” NAMA GENSHU 15/28/62 traditional green tea rice cake with undiluted fresh and fruity with smooth finish. red bean filling served warm (720mL) wrapped in bamboo leaf An 18% service charge will be added to check for parties of 5 or more guests.
Recommended publications
  • News Release
    News Release Announcement of Executive Officers of Coca-Cola Bottlers Japan Inc. April 3, 2017, Tokyo, Japan -- Coca-Cola Bottlers Japan Inc. (CCBJI) announced Executive Officers who were approved at the Board of Directors meeting held on April 1, 2017. CCBJI will be Asia’s largest and the world’s third largest Coca-Cola bottler in terms of revenue among 250+ Coca-Cola bottlers worldwide, and will deliver approximately 90% of the volume sold by the Coca-Cola system in Japan. CCBJI will reflect the best from community-based Japanese bottlers as well as the global best practices of the Coca-Cola system to lead growth in the NARTD beverage industry and the Coca-Cola system in Japan. CCBJI also will remain focused on conducting its business locally, through the activities of its subsidiaries, CCW and CCEJ. Executive Officers as of April 1, 2017 Name Position Director & Senior Executive Officer, Yasunori Koga Head of Administration Director & Senior Executive Officer, Costin Mandrea Head of Commercial Senior Executive Officer, Shunichi Nasu Head of Integration Management Office Jawahar Solai Kuppuswamy Senior Executive Officer, Head of Finance Bruce Herbert Senior Executive Officer, Head of Supply Chain Kyoichi Takagi Executive Officer, Head of Corporate Planning Executive Officer, Shigeki Okamoto Head of Corporate Communications Haruko Ozeki Executive Officer, Head of Legal Toyoji Okada Executive Officer, Head of Human Resources Raymond Shelton Executive Officer, Head of Investor Relations Maki Kado Executive Officer, Head of Procurement Executive Officer, Yoshiaki Murata Head of Key Account Management 1 【Overview of Coca-Cola Bottlers Japan Inc.】 Coca-Cola Bottlers Japan Inc.
    [Show full text]
  • Shochu Sparkling Cocktails Beer Sake Wine
    COCKTAILS 15 HIGHBALL Whisky & Soda 15 UME PALOMA Tequila, Japanese Plum, Grapefruit Soda, Lime, Sea Salt 16 SAKURA MARTINI Sake, Gin, Maraschino, Cherry Blossom 16 KYOTO OLD FASHIONED Rice Vodka, Juniper, Sencha, Matcha 16 PLUM SAZERAC Bourbon, Slivovitz, Absinthe 16 SESAME MILK PUNCH Shochu, Toasted Sesame, Cream 16 FAR EAST SIDE Sake, Tequila, Shiso, Lemon, Elderflower, Yuzu Bitters 16 HONEYDEW DAIQUIRI Rum, Melon, Lime, Pastis 16 KOJI-SAN Shochu, Mezcal, Celery, Lime, Dashi 16 YUZU - SANSHO SOUR Gin, Yuzu, Lemon, Sansho Pepper SAKE 14/75 OZE NO YUKIDOKE 尾瀬の雪解け Junmai, Gunma 14/75 RYUJIN 龍神 Ginjo, Gunma 15/__ HAKKAISAN 八海山 Kijoshu, Niigata SHOCHU 12 HYAKU Rice, Kumamoto 12 MIZU NO MAI Barley, Saga 13 IICHIKO - SAITEN Barley, Ooita 12 TOMI NO HOZAN Sweet Potato, Kagoshima SPARKLING 16/85 ALTA LANGA BRUT - ENRICO SERAFINO Pinot Nero - Chardonnay, Piedmont 17/95 TATENOKAWA 楯の川 Junmai Daiginjo, Yamagata WINE 13/55 CASTELLO DI BOSSI ROSE Sangiovese - Cabernet Sauvignon, Tuscany BEER 8 STILLWATER EXTRA DRY Sake Style Saison NON-ALCOHOLIC 8 TOKYO LEMONADE Yuzu, Shiso, Lemon JAPANESE WHISKY (2oz/1oz) 70/35 AKASHI - 5YR SHERRY CASK Caramel, Dried Apricot, Jasmine 60/30 AKASHI - 3YR SAKE CASK Walnut, Apple, Leather 60/30 AKASHI - SINGLE MALT Clove, Anise, Rich Malt 60/30 CHICHIBU - US EDITION Prominent Vanilla, Dried Fruit, Oak 80/40 CHICHIBU - PORT PIPE Spiced Cranberry, Rose, Grapefruit 60/30 CHICHIBU - FLOOR MALTED Cereal Milk, Buttered Biscuit, Pepper 30/-- SUNTORY - YAMAZAKI 12YR Grapefruit, Toasted Coconut, Baking Spice 80/40 SUNTORY - YAMAZAKI
    [Show full text]
  • 20180910 Matcha ENG.Pdf
    Matcha served with wagashi Sencha served with wagashi Whole tea leaves ground into fine, ceremonial grade Choose from three excellent local teas curated by powder and whipped into a foamy broth using a our expert staff. Select one Kagoshima wagashi to method unchanged for over 400 years. Choose one accompany your tea for a refreshing break. Kagoshima wagashi to accompany your drink for the perfect pairing of bitter and sweet. ¥1,000 ¥850 Please choose your tea and wagashi from the following pages. All prices include tax. Please choose your sencha from the options below. Chiran-cha Tea from fields surrounding the samurai town of Chiran. Slightly sweet with a clean finish. Onejime-cha Onejime produces the earliest first flush tea in Kagoshima. Sharp, clean flavour followed by a gently lingering bitterness. Kirishima Organic Matcha The finest organically cultivated local matcha from the mountains of Kirishima. Full natural flavour with a slightly astringent edge. Oku Kirishima-cha Tea from the foothills of the Kirishima mountain range. Balanced flavour with refined umami and an astringent edge. Please choose your wagashi from the options below. Seasonal Namagashi(+¥200) Akumaki Sweets for the tea ceremony inspired by each season. Glutinous rice served with sweet toasted soybean Ideal with a refreshing cup of matcha. flour. This famous snack was taken into battle by tough Allergy information: contains yam Satsuma samurai. Allergy information: contains soy Karukan Hiryu-zu Local yams combined with refined rice flour and white Sweet bean paste, egg yolk, ginkgo nuts, and shiitake sugar to create a moist steamed cake. Created 160 mushrooms are combined in this baked treat that has years ago under the orders of Lord Shimadzu Nariakira.
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Web Carta Osaka Miami PYA 2019 Ingles
    MAIN MENU メインメニュー NIKKEI BAR 日経バー CEVICHE SAMPLER CEVICHES Choose three of our varieties. KUNSEI Smoked tuna, crispy sweet potato, cilantro, ponzu sauce. WASABI Scallops, white �ish, citrus wasabi sauce. KIIRO Seared white �ish, aji amarillo, avocado, smoked choclo. OSK Tuna, crispy quinoa, kyuri, rocoto yuzu sauce. CLASICO Catch of the day, leche de tigre Osk, Andean corn. TIRADITOS & USUZUKURIS TUNA TATAKI Seared tuna, aji amarillo sauce, chirimoya, chalaquita. PERU White �ish, smoked rocoto chilli sauce, crunchy sweet potato. TAKO OLIVO Grilled octopus, botija olive tartare, aji amarillo relish, furikake. EBI MATSURI Torched shrimp, mango chalaquita, lemon zest, citrus soy sauce. CARPASSION Salmon, passion fruit honey, watercress, crispy strips. MAKIMONO CRISPY QUINUA Shrimp tempura, crab, quinoa, batayaki sauce. VEGGIE TRUFFLE Smoked mushrooms, crispy sweet potato, citrus soy. TUNA TARTARE Aromatic herbs, avocado, tobiko, spicy mayo. ANTIKU Shrimp furai, scallion, seared beef tenderloin, panca - yakiniku sauce. NORI FURAI Salmon, shrimp, avocado, crispy nori, Nikkei teriyaki. NIKKEI Avocado, shrimp furai, white �ish, ceviche sauce, Osk furikake. * Consuming raw or uncooked meats, poultry, seafood, shell�ish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 日経バー NIKKEI BAR MAIN MENU メインメニュー NIGIRIS INCA Cured tuna, aji amarillo, chalaquita, black quinoa. PISCO BUTA Braised Kurobuta pork jowl, pisco acholado, ginger, shoyu. NIKU Wagyu beef, panca - tare, chargrilled scallion. TUNA FOIE Seared foie gras, Nikkei teriyaki, Maldon salt. EBI MENTAIKO Shrimp gratin, roasted rocoto, sake, tobiko. UNAGI KABAYAKI Eel, scallion tempura, panca - tare. HOTATE TRUFFLE Torched scallop, truf�le butter, lime. HAMACHI SPICY Peruvian chilli ra - yu, roasted almonds, scallion, lime.
    [Show full text]
  • Ramen Toppings Extra Orders Ramen
    V - Vegetarian | - Spicy RAMEN RAMEN TOPPINGS AKAMARU MODERN 赤丸新味 - $14 AJITAMA 味玉 - $1.5 A bolder version of the original Tonkotsu pork broth, thin Seasoned medium boiled egg* noodles topped with our special miso paste, fragrant garlic 温泉玉子 - oil, pork belly chashu, bean sprouts, kikurage mushrooms ONSEN TAMAGO $1.5 and scallions Poached egg* コーン - Suggested Toppings: Ajitama*, Corn CORN V $1.5 Sweet corn 白丸元味 - SHIROMARU CLASSIC $13 KIKURAGE キクラゲ V - $1.5 The original Tonkotsu pork broth with our signature Sliced wood ear mushrooms dashi, thin noodles topped with pork belly chashu, bean sprouts, kikurage mushrooms and scallions NEGI ねぎ V - $1.5 Scallions Suggested Toppings: Ajitama*, Nori, Red Ginger, Sesame Seeds, Garlic Puree NORI のり V - $2 Roasted seaweed KARAKA SPICY からか麺 - $14 The original Tonkotsu pork broth with an added kick, PORK BELLY CHASHU チャーシュー - $3 thin noodles topped with our special blend of hot Simmered pork belly spices, fragrant garlic oil, pork belly chashu, bean 豆腐 チャーシュー - sprouts, kikurage mushrooms and scallions TOFU CHASHU V $3 Deep fried tofu Suggested Toppings: Onsen Tamago*, Corn MENMA メンマ V - $2 Seasoned bamboo shoots AKAMARU VEGGIE 赤丸ベジ V - $14 A rich silky sesame broth with our signature dashi featuring BAKUDAN 爆弾 V - $2 thin noodles topped with tofu chashu, bean sprouts, Spicy bomb to add a kick to your ramen kikurage mushrooms, scallions, fragrant garlic oil and our special miso paste SPECIAL COMBO スペシャルトッピング - $4 Seasoned boiled egg*, pork belly chashu, roasted nori Suggested Toppings: Onsen Tamago*, Bakudan SHOYU RAMEN 醤油ラーメン - $13 EXTRA ORDERS A classic shoyu broth featuring bonito fish dashi.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Sencha – Japan’S Green Tea
    Sencha – Japan’s green tea Sencha (煎茶) is Japan's most consumed and also the most produced tea variety. This green tea owes its popularity due to the refreshing taste and the numerous variations. Depending on the time of harvesting a Sencha can either get a sweet or tarty taste. For Sencha is usally the outstanding variety Yabukita used which makes up about 77% of all cultivated tea cultivars. But, depending on terroir, are also completely different varieties such as Yutakamidori or Asatsuyu used. Varieties of Sencha Sencha can be divided into many different categories. But mainly, it is is distinguished by harvest time and steaming duration. A very early harvested Sencha for example is generally of a higher quality and the tea leaves are finer than a later harvested (eg. Bancha). Asamushi (浅 虫), Sencha which was only slightly steamed (about 30s). Chumushi, Sencha with medium steaming (30-90s). This is the standard steaming time. Fukamushi (深 蒸し), deep steamed Sencha (1-2 min). It is often marketed as Fukamushicha. Jo Sencha (上 煎茶), fine Sencha. Toku Jo Sencha, (特 上 煎茶), extra fine Sencha. Hachijuhachiya Sencha (八 十八 夜), tea that was harvested 88 days (literally nights) after Risshun, the beginning of spring. Shincha (新 茶) is the first harvest of a year. Kabusecha or Kabuse Sencha is like Gyokuro a shaded tea. It's often regarded as a own tea variety. Production of Sencha Sencha is nowadays mostly harvested by machine and immediately steamed in order to prevent oxidation (kill green). This method, also called the Japanese method, ensures that the tea tastes very fresh.
    [Show full text]
  • Inspiring Conscious Living and Spreading Simplicity
    w We focus on plant based food choosing Inspiring mainly seasonal ingredients, organic and locally sourced. conscious living and spreading Curious about the farmers behind our teas? We have some stories to share with simplicity… you, feel free to ask or check our website. Just one cuppa at a time! Menu i love you so matcha! MENU @GOODTEASTORIES Follow us on Instagram WIFI : Yksi Expo | YksiWiFi Illustration Anna Lena | Graphic design Aurore Brard Served hot Vegan FOOD DRINKS Served cold DRINKS BREAKFAST LOOSE LEAF TEA OUR FAVORITES CHIA JAR 5.00 GREEN TEA 3.00 Our vegan High tea 20 /p Chia seeds, plant based milk, jam, agave syrup, granola. Bancha | Japan Selection of 4 different kind of tea paired with vegan cakes, Ceremonial matcha (+2.00) | Japan seasonal fruits, vegan yogurt bowl and assortments of toasts. PROTEIN TOAST* 4.50 Dragon well | China Hand-made dates peanut butter, banana, cacao nibs Gold hojicha | Japan Summer special: watermelon matcha iced tea 4.50 Kabuse sencha (+1.00) | Japan GRANOLA BOWL 6.00 Kukicha | Japan Blue tea matcha lemonade 4.50 Soy yoghurt, granola, hand-made salted caramel peanut Popcorn tea | Japan butter, cacao nibs. Sencha of the wind | Japan Sakura flowers | Japan 4.00 REAL ACAI BOWL 8.50 Signature ice tea 4.00 Acai pulp, granola, seasonal fruits, toasted coconut chips, OOLONG TEA 3.00 Our dragon well green tea, ginger, lime, lemongrass CLUB cacao nibs, chia seeds, agave syrup. Iron goddess | China soda, passion fruit. 3.00 BLACK TEA Tea gourmand 6.00 SNACK/LUNCH Golden monkey | China Your selection of tea served with different little sweet bites.
    [Show full text]
  • Association Between Green Tea⁄ Coffee Consumption and Biliary Tract
    Association between green tea ⁄coffee consumption and biliary tract cancer: A population-based cohort study in Japan Takeshi Makiuchi,1 Tomotaka Sobue,1 Tetsuhisa Kitamura,1 Junko Ishihara,2 Norie Sawada,3 Motoki Iwasaki,3 Shizuka Sasazuki,3 Taiki Yamaji,3 Taichi Shimazu3 and Shoichiro Tsugane3 1Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, Suita; 2Graduate School of Nutrition Science, Sagami Women’s University, Sagamihara; 3Epidemiology and Prevention Group, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan Key words Green tea and coffee consumption may decrease the risk of some types of can- Biliary tract cancer, coffee, cohort, green tea, prospective cers. However, their effects on biliary tract cancer (BTC) have been poorly under- study stood. In this population-based prospective cohort study in Japan, we Sencha, Bancha/ Correspondence investigated the association of green tea (total green tea, and Genmaicha Tomotaka Sobue, Department of Environmental Medicine ) and coffee consumption with the risk for BTC and its subtypes, gall- and Population Sciences, Graduate School of Medicine, bladder cancer, and extrahepatic bile duct cancer. The hazard ratios and 95% con- Osaka University, 2-2 Yamadaoka, Suita, Osaka 565-0871, fidence intervals were calculated using the Cox proportional hazard model. A Japan. total of 89 555 people aged 45–74 years were enrolled between 1995 and 1999 Tel: +81-6-6879-3920; Fax: +81-6-6879-3929; E-mail: [email protected] and followed up for 1 138 623 person-years until 2010, during which 284 cases of BTC were identified.
    [Show full text]
  • YAO-DISSERTATION-2016.Pdf
    CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA A Dissertation Presented to The Academic Faculty by Liang Yao In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the School of History and Sociology Georgia Institute of Technology May 2016 COPYRIGHT © 2015 BY LIANG YAO CONSUMING SCIENCE: A HISTORY OF SOFT DRINKS IN MODERN CHINA Approved by: Dr. Hanchao Lu, Advisor Dr. Laura Bier School of History and Sociology School of History and Sociology Georgia Institute of Technology Georgia Institute of Technology Dr. John Krige Dr. Kristin Stapleton chool of History and Sociology History Department Georgia Institute of Technology University at Buffalo Dr. Steven Usselman chool of History and Sociology Georgia Institute of Technology Date Approved: December 2, 2015 ACKNOWLEDGEMENTS I would never have finished my dissertation without the guidance, help, and support from my committee members, friends, and family. Firstly, I would like to express my deepest gratitude to my advisor Professor Hanchao Lu for his caring, continuous support, and excellent intellectual guidance in all the time of research and writing of this dissertation. During my graduate study at Georgia Tech, Professor Lu guided me where and how to find dissertation sources, taught me how to express ideas and write articles like a historian. He provided me opportunities to teach history courses on my own. He also encouraged me to participate in conferences and publish articles on journals in the field. His patience and endless support helped me overcome numerous difficulties and I could not have imagined having a better advisor and mentor for my doctorial study.
    [Show full text]
  • Gardenergardener®
    Theh American A n GARDENERGARDENER® The Magazine of the AAmerican Horticultural Societyy January / February 2016 New Plants for 2016 Broadleaved Evergreens for Small Gardens The Dwarf Tomato Project Grow Your Own Gourmet Mushrooms contents Volume 95, Number 1 . January / February 2016 FEATURES DEPARTMENTS 5 NOTES FROM RIVER FARM 6 MEMBERS’ FORUM 8 NEWS FROM THE AHS 2016 Seed Exchange catalog now available, upcoming travel destinations, registration open for America in Bloom beautifi cation contest, 70th annual Colonial Williamsburg Garden Symposium in April. 11 AHS MEMBERS MAKING A DIFFERENCE Dale Sievert. 40 HOMEGROWN HARVEST Love those leeks! page 400 42 GARDEN SOLUTIONS Understanding mycorrhizal fungi. BOOK REVIEWS page 18 44 The Seed Garden and Rescuing Eden. Special focus: Wild 12 NEW PLANTS FOR 2016 BY CHARLOTTE GERMANE gardening. From annuals and perennials to shrubs, vines, and vegetables, see which of this year’s introductions are worth trying in your garden. 46 GARDENER’S NOTEBOOK Link discovered between soil fungi and monarch 18 THE DWARF TOMATO PROJECT BY CRAIG LEHOULLIER butterfl y health, stinky A worldwide collaborative breeds diminutive plants that produce seeds trick dung beetles into dispersal role, regular-size, fl avorful tomatoes. Mt. Cuba tickseed trial results, researchers unravel how plants can survive extreme drought, grant for nascent public garden in 24 BEST SMALL BROADLEAVED EVERGREENS Delaware, Lady Bird Johnson Wildfl ower BY ANDREW BUNTING Center selects new president and CEO. These small to mid-size selections make a big impact in modest landscapes. 50 GREEN GARAGE Seed-starting products. 30 WEESIE SMITH BY ALLEN BUSH 52 TRAVELER’S GUIDE TO GARDENS Alabama gardener Weesie Smith championed pagepage 3030 Quarryhill Botanical Garden, California.
    [Show full text]