DOCSLIB.ORG

MIYAKO LETTER Tel.:201-933-9555, 212-564 4094 HIGHLIGHT of AUGUST HANDMADE SEAFOOD APPETIZERS SEAFOOD OKOWA NEW SHRIMP ROLL POTATO SHRIMP EBI FRY EBI TEMPURA

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MIYAKO LETTER Tel.:201-933-9555, 212-564 4094 HIGHLIGHT of AUGUST HANDMADE SEAFOOD APPETIZERS SEAFOOD OKOWA NEW SHRIMP ROLL POTATO SHRIMP EBI FRY EBI TEMPURA NY MUTUAL TRADING INC, NO59 25 Knickerbocker Rd. Moonachie, NJ 07074-1613 MIYAKO LETTER Tel.:201-933-9555, 212-564 4094 HIGHLIGHT OF AUGUST HANDMADE SEAFOOD APPETIZERS SEAFOOD OKOWA NEW SHRIMP ROLL POTATO SHRIMP EBI FRY EBI TEMPURA Okowa is the name given to a type of rice dish in which sticky glutinous rice Deep-fried Vietnamese rice net is mixed with all kinds of vegetables or A succulent tail-on shrimp is Breaded and deep fried shrimp are This deep-fried, crisp, fluffy batter meat and steamed. It’s related to Chi- rolled with shrimp. Don’t defrost sp- wrapped in shoestring pota- called ebi fry in Japan. It’s good to surrounding juicy, perfectly cooked nese sticky rice, which you might have ing roll. Dip one by one in sufficient toes for a truly unique visual serve ebi fry with tartar sauce with prawns is very easy to use. Just had as part of a dim sum meal. This cooking oil in at the temperature Seafood Okowa contains edamame, presentation and flavor profile. Tonkatsu Sauce or eat as a topping microwave it for few min to make of about 170C. take them out when small scallops and shrimps. Comes Deep fry untill golden brown. for Japanese curry rice. Shrimp rolls or use as a topping for they turn brownish. Great with Soba and udon noodle dishes. in a very cute square box made with sweet and sour sauce. bamboo leaves. #70190 16G (30PCS) # 71521 F-POTATO SHRIMP # 70345 PRE COOKED # 71151 EBI TENPURA (26/30) # 71524 F-SEAFOOD OKOWA #70191 35G (20PCS) 20/300G (10PCS) SHRIMP (10pc) 100pc/CS 16/600G (15PCS) New Items Recommended Items Fish of August SESAME SEEDS PRODUCTS AKAFUJI RICE UNAGI KABAYAKI BITS Rice is such an impor- IRI-GOMA tant component of The best quality roasted sasame the Japanese diet and seeds, produced by KUKI company one of the most crucial in Japan. Roasted sesame seeds points for Japanese are typically coarsley ground and people when assessing used to top sushi, rice or vegetable a Japanese restaurant is the flavor and quality of dishes. Toasting brings our the rich their rice. This Akafuji nutty flavor of the seeds. brand rice is Japanese Unagi is the Japanese word for freshwater eels, Koshihikari rice. Ko- #52360 1 IRI SHIRO GOMA, KUKI 12/2.2# especially the Japanese eel, Anguilla japonica. Salt- shihikari is one of the most famous and #50782 IRI KURO GOMA, KUKI 12/2.2# water eels are known as anago in Japanese. Unagi commonly grown rice variety in Japan. are a common ingredient in Japanese cooking. This The grains after milling have a creamy product is not perfect in shape, but still have the off-white color and a sweet characteristic NERI-GOMA great taste and flavor of unagi. Perfect for making aroma. It has stickiness and the taste is Neri-goma is Japanese word for Tahini, “eel rolls. ” uniform. This rice is great for making which roughly translates to sesame paste. sushi and other Japanese rice dishes. It has the same texture as peanut butter. # 8402 F-UNAGI KABAYAKI BITS 2/11# #20359 AKAFUJI RICE 22# This is great for making sauce, creamy ses- ame dressing, noodle dishes, goma-tofu RECIPE OF and even for making goma ice cream!! #50764 SHIRO NERI GOMA, KUKI 2.2# AUGUST MEN’s ROLLIn Japan, Udon&Soba a lot of noodle shops have a sign #50781 KURO NERI GOMA, KUKI 2.2# out front reading, ‘teuchi soba‘ (handmade White sesame seeds contain slightly more oil than the black variety. Black soba), ‘teuchi udon‘ (handmade udon), but sesame seeds, however, have more flavor. actually, very few are really handmade. It is simply because Making real handmade noodles is hard labor, and requires skill and experience. If you’ve avoided making SAKE homemade Soba or Udon because you NIHONSAKARI didn’t want to make the dough itself, Men’s Nihonsakari brewery is one of Japan’s renowned brewery, founded in Roll is a great product for you.( Men means 1889 in the famed Nada region which is home to the pristine mineral- Noodle) This rolled up sheet form Udon or rich Miyamizu. Local spring waters and rice harvested in Nada are ideal Soba are ready to be cut in any thickness ingredients for sake production. At Nihonsakari, traditional brewing ex- and shape you want. Same great flavor and perience and biotechnology are combined to assure that these precious texture as handmade “Teuchi Soba” or “Teuchi Udon” you get at noodle restaurants in Japan. ingredients reach their full brewing potential. #40476 F-IMASUKE UDON ROLL 10/10.5oz NIHON SAKARI REISHU #40073 F-IMASUKE SOBA ROLL 10/8.4oz A unique blend of aged sake and nama-chozo draft sake. Deep and rich flavor layered with essence of green apples & fresh kiwi fruit. SESAME SOBA NOODLE SALAD Gently dry & light aftertaste matches vari- 【KOREAN SALAD DRESSING【 ety of dishes such as sashimi, grilled fish, Cold, refreshing Soba(or Udon) SESAME OIL 2 Tbs. tempura and other dishes. Serve chilled. salad for hot summer days! SOYSAUCE 3 Tbs. #3972 NIHONSAKARI 300ml. LEMON JUICE 1 Tbs. INGREDIENCE (4SERVINGS) SLICED LEMON 2 Sices BABY LEAVES 1/2 Bag IRI GOMA 1 Tbs, NIHON SAKARI JUNMAI SOBA or UDON 2 Portions RED PEPPER POWDER 1/2 Tbs. Dry yet very gentle sake with tons of Umami from 1. In a small bowl, make Korean Salad dressing. Wash the baby leaves. Drain very well. the high quality sake rice 100%. Goes well with 2. Bring a large pan of water to the boil Put in the soba noodles and cook them according to package various dishes and can be served chilled or Atsukan instructions. Have a bowl of iced water waiting to plunge them into after draining*. (hot). #3995 NIHON SAKARI JUNMAI 6/1.8L 3. Transfer the noodles and baby leaves to a large bowl. Toss with the dressing. #3996 NIHON SAKARI JUNMAI 6/720ml .
Load more

Recommended publications
  • Nom Nom Cafe Artisan Food
    NOM NOM Opening Hours: (during CMCO) CAFE Contact us at Tuesday - Sunday ARTISAN FOOD 012 6639098 / 11AM - 5PM 012 9098284 for takeaways cLOSED ON MONDAYS R I C E B O W L S BRAISED PORK RICE RM17 JAPANESE CURRY RICE RM18 mama chef's homemade braised pork w/ homemade japanese curry, juicy chicken dried chili, pickled vegetables & an egg on thigh on a bed of rice w/ a side of salad a bed of rice SALMON RICE BOWL RM18 (Rice or salad base) JAPANESE EBI CURRY RICE RM19 grilled salmon w/ our homemade sauce homemade japanese curry, fried prawns on served with broccoli, shimeji mushrooms, a bed of rice w/ a side of salad seaweed, onsen egg on a bed of rice SALMON AVOCADO BOWL RM23 (Rice or salad base) grilled salmon w/ avocado, shredded egg, edamame, seaweed and our signature sauce on a bed of rice HONEY GLAZED CHICKEN RM16 RICE BOWL (Rice or salad base) karaage chicken w/ our homemade sauce served with broccoli, shimeji mushrooms, seaweed, onsen egg on a bed of rice EBI FURAI BOWL RM19 (Rice or salad base) ebi - prawns ; furai - fried served with broccoli, shimeji mushrooms, seaweed, onsen egg on a bed of rice OMURICE RM17 mama chef signature otak otak fried rice wrapped in an omelette topped w/ ebiko UNAGI RICE BOWL RM28 pan grilled unagi served with shredded eggs, seaweed on a bed of rice KIMCHI FRIED RICE RM16 classic kimchi fried rice w/ bacon and a sunny side up NOM NOM CAFE ARTISAN FOOD PASTAS MAINS CREAMY MEATBALL PASTA RM19 CHICKEN CORDON BLEU RM22 homemade chicken & bacon meatballs, chicken breast wrapped with pork ham, shimeji mushrooms,
    [Show full text]
  • Evaluation of Japonica Rice (Oryza Sativa L.) Varieties and Their Improvement in Terms of Stability, Yield and Cooking Quality by Pure-Line Selection in Thailand
    ESEARCH ARTICLE R ScienceAsia 46 (2020): 157–168 doi: 10.2306/scienceasia1513-1874.2020.029 Evaluation of japonica rice (Oryza sativa L.) varieties and their improvement in terms of stability, yield and cooking quality by pure-line selection in Thailand Pawat Nakwilaia, Sulaiman Cheabuc, Possawat Narumona, Chatree Saensukb, Siwaret Arikita,b, a,b, Chanate Malumpong ∗ a Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140 Thailand b Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom 73140 Thailand c Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat 96000 Thailand ∗Corresponding author, e-mail: [email protected] Received 3 Aug 2019 Accepted 3 Apr 2020 ABSTRACT: Many companies in Thailand have encouraged farmers, especially those in the northern regions, to cultivate DOA1 and DOA2 japonica rice varieties. Recently, the agronomic traits of DOA1 and DOA2 were altered, affecting yield and cooking quality. Thus, the objectives of this study were to evaluate the agronomic traits and cooking quality of DOA1 and DOA2 and those of exotic japonica varieties in different locations, including the Kamphaeng Saen and Phan districts (WS16). DOA2 was improved by pure-line selection. The results showed that the Phan district was better suited to grow japonica varieties than the Kamphaeng Saen district and that DOA2 produced high grain yields in both locations. Furthermore, DOA2 was selected by the pure-line method in four generations, after which five candidate lines, Tana1 to Tana5, were selected for yield trials. The results of yield trials in three seasons (WS17, DS17/18, WS18) confirmed that Tana1 showed high performance in terms of its agronomic traits and grain yield.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Fujian Soda / Lye Zongzi with Red Bean Paste
    DILMAH RECIPES Fujian Soda / Lye Zongzi with Red Bean Paste 0 made it | 0 reviews Alkaline water (potassium carbonate and sodium bi- carbonate) turns the glutinous rice into an attractive warm yellow colour. This vegan zongzi is served plain with sugar, honey or syrup. It can also be filled with sweet paste (lotus or red bean). Sub Category Name Food Main Courses Savory Recipe Source Name Tea Inspired Festivities Festivities Name Chinese New Year Festival Dragon Boat / Duanwu Festival Glass Type Twelve Used Teas t-Series Green Tea 1 / 2 DILMAH RECIPES Ingredientswith Jasmine Flowers Fujian Soda / Lye Zongzi with Red Bean Paste 650g or 3 cups glutinous rice 2 tbsp lye/alkaline water 1,1/2 tbsp cooking oil 400g red bean paste 1 tbsp salt 28 dried bamboo leaves, soaked overnight Kitchen twine Methods and Directions Fujian Soda / Lye Zongzi with Red Bean Paste Soak the glutinous rice in five cups of water overnight. Drain thoroughly and then mix with cooking oil and lye. The rice should turn yellow. Set aside. Divide the bean paste into 12 portions of 30g. Blanch the bamboo leaves in boiling water until soft (about 10 minutes). To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone. Place 1 tablespoon of rice into the cone. Make a small well, then place one portion of red bean paste in it. Cover with 1,1/2 tablespoons of rice. Pack all ingredients lightly, and smoothen the top with a clean wet spoon. Complete the wrapping and secure with kitchen twine.
    [Show full text]
  • Azabu Food Menu 1.20
    OTSUMAMI STARTERS HOT EDAMAME 6 TORI KARA-AGE JIKASEI TARTAR 14 Fresh boiled edamame, sea salt Japanese style boneless fried chicken served with housemade tartar sauce KARI KARI BACON POTATO SALADA 7 House potato salad topped with crispy bacon TOMOROKOSHI TEMPURA CURRY SALT 8 Crispy corn tempura, curry salt SANSHU TOMATO TO OKRA PONZU JELLY 8 Colorful tomatoes and okra with ponzu jelly CHIKUWA ISOBE-AGE SWEET CHILI SAUCE 10 dressing Nori seasoned fish cake tempura bites, sweet chili sauce TORI TO INGEN GOMA-AE 8 String chicken and green beans LOBSTER TEMPURA BUBU ARARE 15 in sesame marinade with green grapes TO SPICY MAYO AE Slipper lobster tempura finished with spicy mayo and crispy bubu rice crackers EBI TO YASAI TEMPURA MORIAWASE SALADA SALADS 18 Shrimp and vegetable tempura, tempura dashi sauce AZABU HOUSE SALADA 11 Fresh greens and citrus topped with crunchy SALMON CHAN CHAN YAKI 23 vegetable chips, kelp dashi dressing Salmon on a bed of rich miso sauce with cabbage and shimeji mushrooms, served on sizzling plate SMOKED SALMON TO KALE SALADA 14 Smoked Salmon and Kale salad, wasabi dressing GINDARA SAIKYO YAKI OROSHI PONZU 26 Miso black cod, grated radish and ponzu ROKU-SHU ORGANIC YASAI SEIRO MUSHI, 15 SANSHU DIP SAKURA PORK TONKATSU SURI-GOMA 21 Bamboo steamed organic vegetables, TONKATSU SAUCE moromi miso, yuzu kosho mayo, sesame sauc Sakura Pork cutlet, tonkatsu sauce & grated sesame COLD REISEI YASAI NO TAKI AWASE 11 Seasonal vegetables cooked in dashi, served chilled HAMACHI JALAPENO AZABU STYLE 15 Daikon and cucumber wrapped with
    [Show full text]
  • Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
    MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity.
    [Show full text]
  • Update Sakura Online Menu
    اﻟﻤﻄﻌﻢ اﻟﻴﺎﺑﺎﻧﻲ Japanese Restaurant رﻛﻦ ﺳﺎﺷﻴﻤﻲ Sashimi Corner ﺗﻮﻛﻮﭼﻮ ﺳﺎﺷﻴﻤﻲ ﻣﻮري أواﺳﻲ ( ٣٠ ﻗﻄﻌﺔ ) ﻣﺨﺘﺎرات ﻏﻨﻴﺔ ﻣﻦ اﻟﺴﺎﺷﻴﻤﻲ، ﺗﻮﻧﺔ، ﻧﺎﺟﻞ، أﺧﻄﺒﻮط ، ﻛﺎﻟﻴﻤﺎري، ﺳﻤﻚ اﻟﻤﺤﺎر، ﺳﻤﻚ اﻟﺬﻳﻞ اﺻﻔﺮ، ﻣﻊ ﻛﺎﻓﻴﺎر اﻟﺴﻠﻤﻮن و اﻟﻤﺤﺎر. ﻳﻘﺪم ﻣﻊ اﻟﻤﺼﺎﺣﺒﺎت ﻣﻦ ﺻﻠﺼﺔ اﻟﺼﻮﻳﺎ واﻟﻮاﺻﺎﺑﻲ Tokujuo Sashimi Moriawase (30Pcs) 295 Assorted Deluxe Sashimi : Tuna, Salmon, Nagel, Octopus, Squid, Salmon Roa, Yellow Tail Fish, Japanese Scallop,Surf Clam. All served with Condiments, Soya and Wasabi ﭼﻴﻮﺳﺎﺷﻴﻤﻲ ﻣﻮري أواﺳﻲ (٢٢ ﻗﻄﻌﺔ ) ﻣﺨﺘﺎرات ﺧﺎﺻﺔ ﻣﻦ اﻟﺴﺎﺷﻴﻤﻲ: ﺗﻮﻧﺔ، ﺳﻠﻤﻮن، أﺧﻄﺒﻮط ، ﻛﺎﻟﻴﻤﺎري، ﺳﻤﻚ اﻟﺬﻳﻞ اﺻﻔﺮ، اﻟﻨﺎﺟﻞ Jou Sashimi Moriawase (22Pcs) 200 Assorted of special Sashimi Tuna, Salmon, Octopus, Squid, Yellow Tail Fish, Tobiko and Nagel ﻧﺎﻣﻲ ﺳﺎﺷﻴﻤﻲ ﻣﻮري أواﺳﻲ (١٨ ﻗﻄﻌﺔ ) ﻣﺨﺘﺎرات ﻣﻦ ﺷﺮاﺋﺢ اﺳﻤﺎك اﻟﻄﺎزﺟﺔ، ﺗﻮﻧﺔ، ﺳﻠﻤﻮن، أﺧﻄﺒﻮط، ﻧﺎﺟﻞ، ﺳﻤﻚ اﻟﺬﻳﻞ اﺻﻔﺮ، ﻛﺎﻟﻴﻤﺎري ﻣﻊ اﻟﻜﺎﻓﻴﺎر وﻳﻘﺪم ﻣﻊ اﻟﻤﺼﺎﺣﺒﺎت ﻣﻦ ﺻﻠﺼﺔ اﻟﺼﻮﻳﺎ واﻟﻮاﺻﺎﺑﻲ Nami Sashimi Moriawase (18Pcs) 193 Assorted of Slice Raw Fish, Tuna, Salmon, Nagel, Squid, Tobiko. Yellow Tail Fish, All Served with Condiments, Soya and Wasabi + ٥٪ ﺿﺮﻳﺒﺔ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ (VAT (Value added tax +5% ﺳﺎﺷﻴﻤﻲ ﺑﺎﻟﻄﻠﺐ ( ٦ ﻗﻄﻌﺔ ) Sashimi A La Carte (6pcs) ﻫـﺎﻣﺎﺗﺸﻲ ﺳﺎﺷﻴــﻤﻲ ( ﺳﻤﻚ اﻟﺬﻳﻞ اﺻﻔﺮ) Hamachi Sashimi 88 ( Yellow Tail Fish ) ﺷـﺎﻛـﻲ ﺳﺎﺷـﻴﻤـــﻲ ( ﺳﻠﻤﻮن ) Shake Sashimi 62 (Salmon) ﻣﺎﺟـﻮرو ﺳـﺎﺷﻴﻤـﻲ ( ﺗﻮﻧﺔ ) Maguro Sashimi 65 (Tuna) + ٥٪ ﺿﺮﻳﺒﺔ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ (VAT (Value added tax +5% ﺳﺎﺷﻴﻤﻲ ﺑﺎﻟﻄﻠﺐ ( ٦ ﻗﻄﻌﺔ ) Sashimi A La Carte (6pcs) ﺷﻴﺮوﻣﻲ ﺳﺎﺷﻴﻤﻲ ( اﻟﺴﻤﻚ اﺑﻴﺾ ) Shiromi Sashimi 46 (White Fish) ﺗﺎﻛــﻮ ﺳـــﺎﺷـﻴﻤـــﻲ ( أﺧﻄﺒﻮط ) Tako Sashimi 57 (Octopus) إﻳﻜــــﺎ ﺳــــﺎﺷﻴــﻤﻲ
    [Show full text]
  • Sushi Sets Sashimi Dishes
    Sushi Sushi Sets Sashimi Dishes 4C. Spicy Tuna Poke 13.80 1B. Avocado Maki 4 pcs / 4.20 L12. Sushi Set A 14.80 Marinated tuna sashimi on Japanese sushi rice 2 pcs tuna nigiri // 2 pcs king prawn nigiri // 4 pcs avocado maki 1C. Salmon & Avocado Maki 4 pcs / 4.60 4D. Spicy Salmon Poke 12.95 Marinated salmon sashimi on Japanese sushi rice 1D. Tuna Maki 4 pcs / 4.80 L13. Sushi Set B 14.50 2 pcs salmon nigiri // 2 pcs aburi seabass nigiri // 4 pcs avocado maki 6E. Assorted Sashimi 10 pcs /16.80 2 pcs salmon // 2 pcs tuna // 4 pcs seabass // 2 pcs crabstick L20. Sushi Set C 14.50 3A. Prawn & Avocado Roll 6pcs / 14.60 2 pcs salmon nigiri // 2 pcs tuna nigiri Prawn, avocado, cucumber, flying fish roe 6F. Assorted Sashimi Rice Bowl 18.50 // 4 pcs avocado maki Salmon, tuna, seabass, prawn, salmon roe on rice with a side of seaweed salad 3B. Veggie Roll 6pcs / 11.80 Avocado, cucumber, asparagus, Small Plates pickled daikon 5A. 4 Piece Sushi Set 4 pcs / 13.50 Salmon nigiri Grilled eel nigiri 8A. Chicken Gyoza 5.95 3C. Aburi Salmon Roll 6pcs / 15.60 Aburi salmon nigiri Avocado, cucumber, seared salmon, Spicy tuna gunkan 8B. Spicy Chicken Gyoza 6.80 salmon roe 8C. Cheese Gyoza 6.80 5B. 8 Piece Sushi Set 8 pcs / 18.80 8D. Squid Karaage 8.80 Salmon nigiri 7A. Salmon Nigiri 2pcs / 5.80 Tuna nigiri King prawn nigiri 8E. Chicken Karaage 8.50 Grilled eel nigiri 7B.
    [Show full text]
  • 2018 Issn: 2456-8643
    International Journal of Agriculture, Environment and Bioresearch Vol. 3, No. 03; 2018 ISSN: 2456-8643 EFFECT OF THERMAL PROCESSING ON THE SENSORY QUALITY, PHYSICO- CHEMICAL PROPERTIES AND STORAGE STABILITY OF THE CANNED AND POUCHED FORMULATED CONGEE Lerjun M. Peñaflor, Florencio C. Reginio Jr., Madelle C. Maghirang, Elsa Joy T. Horiondo, Ma. Sandra Renee C. Tapia Food Engineering Division, Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Los Baños, Laguna, 4031 Philippines ABSTRACT This research was conceptualized to develop locally available cheaper meat product and under- utilized grains as the main ingredient in formulating congee as a disaster food product. The potential of formulated congee packaged in tin can and retort pouch to be a suitable emergency relief food during and after disaster were studied through evaluation of its sensory quality and storage stability. But the presence of microorganism and bacteria are dangerous for human health, usually observed in canned and pouched product. It is important that strict hygienic procedures be followed when process food was packed in cans or pouches. One way to address these problems is through thermal processing. Furthermore, processed samples were analyzed for their physico-chemical and microbial properties to facilitate the factors ensuring nutritional and safety for consumption. Commercial sterility test showed negative results, indicates that samples were commercially sterile and efficient processing was achieved. The established processing schedule at 121.1ºC retort temperature were 46 and 37 minutes for canned and pouched congee, respectively. Changes in their physico-chemical properties and highly acceptable rating for sensory attributes were observed significantly after thermal processing.
    [Show full text]
  • ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT
    ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT. 2019 Address ARK Mori Building 6F, 12-32, Akasaka 1-chome, Koelnmesse, Cologne, Germany Minato-ku, Tokyo 107-6006, JAPAN Hall 2.1, 7.1 and 9.1 TEL +81-3-3582-5546 URL https://www.jetro.go.jp/en/ JETRO Berlin JAPAN PAVILION LOCATION Address Friedrichstadt Passagen, Quartier 205, Friedrichstr. 70, 10117 Berlin BUNDESREPUBLIK DEUTSCHLAND TEL +49-30-2094-5560 1 URL https://www.jetro.go.jp/germany/jetro_deutschland/berlin.html HOT BEVERAGES JETRO Düsseldorf Address Berliner Allee 10, 40212 Düsseldorf, BUNDESREPUBLIK DEUTSCHLAND FINE FOOD 2.1 TEL +49-211-136020 45 6 7.1 URL https://www.jetro.go.jp/germany/jetro_deutschland/duesseldorf.html 3 Ministry of Agriculture, Forestry and Fisheries Address 1-2-1, Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, JAPAN 11 10 TEL +81-3-3502-8111 9.1 URL http://www.maff.go.jp/e/index.html MEAT This material is distributed by JETRO Berlin on behalf of Japan External Trade Organization, Tokyo, Japan. *All information in this publication is verified to the best of JETRO's ability. However, JETRO does not accept responsibility for any loss or damage arising from any reliance on it. Please visit our website for details https://www.jetro.go.jp/en/trends/foods/catalogue.html © 2019 Japan External Trade Organization (JETRO) © 2019 Japan External Trade Organization (JETRO) Seasoning Sake / Confectionery Processed Foods Alcoholic Beverages Hall 4 Hall 2.1 FROZEN FOOD Rice / Seafood / Processed Fruit and Vegetables Milk / FINE FOOD Processed Rice Seafood Products Dairy Products Hall 3 FINE FOOD / BREAD & BAKERY Tochigi Prefectural Government C-031 C-033 C-035 C-037 C-039 C-041 C-043 C-043a C-045 C-047 C-047a C-049 Rokko Butter Kurata Tokunaga Nishimoto Itsuki foods Ia-Foods Tokyo Noodle Somi Shokuhin Ebara Foods Ohyama Daisho Lead AJIKYOU Co., Ltd.
    [Show full text]
  • Tenshi Menu 16022019
    FOOD ALLERGIES AND INTOLERANCE: Please inform your server if you suffer from any food allergies or intolerance when ordering your meal. They will be able to advise you of any ingredients that may affect you. 司 FUTOMAKI - THICK SUSHI ROLL, 4pcs SASHIMI (3pcs) 太巻き PRAWN TEMPURA AND AVOCADO 5.95 SALMON 4.95 Futo CHICKEN TERIYAKI えび天ぷら&アボカド 4.50 刺身TUNA 6.20 Sas SAUTEED SALMON チキン照り焼き AND MISO 4.70 himi SEABASS 5.15 TOFU AND SHIITAKE MUSHROOM サーモン ・ ソテーとみそ 4.50 maki YELLOWTAIL 6.40 SOFTSHELL CRAB AND TERIYAKI SAUCE 豆腐とシイタケ 8.50 SHIME SABA ソフトシェルクラブ (marinated mackerel) 4.30 HOSOMAKI - STANDARD SUSHI ROLL (6pcs) SALMON 4.20 握り寿司 サーモン NIGIRI SUSHI (2pcs) Nigiri SPICY MAYO SALMON 4.25 SALMON 4.50 SALMON WITH WASABI サーモン MAYO ・ スパイシーマヨ 4.25 TUNA 5.70 SALMON TERIYAKI サーモン4.50 ・ わさびマヨ SEABASS 4.70 TUNA 5.50 サーモン ・ 照り焼き YELLOWTAIL 5.95 Sushi TUNA まぐろ SPRING ONION 5.60 Hoso細 SHIME SABA (marinated mackerel) 3.80 SPICY MAYO TUNA まぐろ ・ 青ねぎ 5.55 UNAGI NIGIRI (barbecued freshwater eel) SPICY CHILLI TUNA まぐろ ・ スパイシーマヨ 5.55 5.80 YELLOWTAIL まぐろ5.50 ・ スパイシーチリソース 巻 BOILED PRAWN NIGIRI 4.50 EEL AND CUCUMBER ヒラマサ 5.50 maki OCTOPUS NIGIRI 3.95 AVOCADO 4.00 うなぎときゅうり ASPARAGUS NIGIRI 3.40 CUCUMBER アボカド 4.00 きゅうり き FRIED ASPARAGUS 4.60 FRIED ASPARAGUS アスパラガス WASABI MAYO 4.65 アスパラとわさびマヨ INSIDE OUT ROLL - RICE ON OUTSIDE (6pcs) CALIFORNIA(8pcs with premium snow crab) 9.55 巻寿司SALMON AND AVOCADO 5.50 カリフォルニア巻き SALMON SKIN, SPRING ONION, サーモンとアボカド DAIKON , 4.95 Ma ki MARINATED MACKEREL AND GINGER サーモンスキンと葱4.45 大根 SPICY SEARED TUNA AND CORIANDER ガリサバ巻き 5.95 TUNA AND AVOCADO
    [Show full text]
  • The Case of Glutinous Rice and Waxy Cereals in the Food Cultures of Eastern Asia
    Title: Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. Author’s names: Dorian Q. Fuller and Cristina Castillo Institute of Archaeology, University College London, 31-34 Gordon Square, London WC1H 0PY Number of text pages: 6 single spaced plus Bibliography: +5 Figures: 2 Tables: 2 Abbreviated title: glutinous rice and waxy cereals Key words: Oryza, ritual, alcohol, archaeobotany, ethnobotany Proofs to be sent to: Dorian Q Fuller Institute of Archaeology 31-34 Gordon Square London WC1H 0PY Email: [email protected] Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. By Dorian Q Fuller and Cristina Castillo Institute of Archaeology, University College London Abstract While rice is one of the world’s most important and productive staple foods, it is highly diversified in uses and varieties, including East and Southeast Asian sticky (or glutinous) forms. While stickiness to some degree can be achieved by cooking methods, true sticky (or waxy) rice is the result of a genetic mutation that causes a loss of amylose starch in favour of high amylopectin content. These mutations are unknown in wild populations but have become important only amongst cultivars in East and Southeast Asia, but not in other rice growing regions, such as South Asia or West Africa. In addition, other cereals (mainly millets, but also maize, barley and in recent times wheat) have evolved parallel mutations that confer stickiness when cooked and high amylopectin content within the same region of East Asia.
    [Show full text]