From Cod to Unagi Kabayaki FARMED • S UNAGI KABAYKAI E a V V E A

Total Page:16

File Type:pdf, Size:1020Kb

From Cod to Unagi Kabayaki FARMED • S UNAGI KABAYKAI E a V V E A 1 FINE FILLETS 2 from cod to unagi kabayaki FARMED • S UNAGI KABAYKAI E A V V E A S • S S • • % A A E E V JUST REHEAT V V V E E A 10A • • S S 1 sachet 255g £19.90 £16.90 Dear Fish lover, 3 sachets 765g £54.90 £48.60 The favourites remain popular - everyone still loves cod. I think we probably sell this in more formats than any other fish. Even before we get onto cod liver and cod roe. Did you see we added cod maws? But newcomers arrive all the time. And sometimes they reveal pent-up demand. Unagi kabayaki has flown out of the door since we listed it two months ago. We had to make a special 80 mile round trip to pick some more up when the launch stock was exhausted. What is it? ask all the cod-lovers. The unagi bit is simple - that's just the Japanese for eel, and as I have told you many times over the years, eel is a truly Marinated fresh wonderful fish. Kabayaki is more complicated. I haven't figured out if it's the eel fillet, or the skewers on which the fillet is water eel fillet mounted, or the teryaki-like sauce in which the eel is marinaded before cooking. But whichever it is, I can assure you that unagi kabayaki is very rich and an intensely luxurious experience. At the risk MACKEREL WILD of triggering another 80 mile dash, I urge you to try this item this month, using this very valuable discount. And for follow-up, next month we'll be listing two more sushi specialities. Watch this space. Large, perfectly filleted Cornish Bon appétit Alistair Blair mackerel Share your meals with us: @thefishsocietyeu FILLETS 4xS 240g £6.10 4xL 440g £11.20 See our website for a wider range of sizes www.thefishsociety.co.uk 3 AMAZING AQUACULTURE LUXURY WILD CATCH 4 ORGANIC SALMON FARMED FILLET STEAKS WHOLE FILLET ON THE BONE STEAKS MONKFISH WILD FILLET STEAKS CHEEKS 2xM 380g £18.60 1xM 700g £22.40 2xM 340g £14.30 2xM 280g £23.40 1 sachet 200g £10.30 6xM 1140g £51.30 1xXL 1500g £66.20 2xL 460g £19.30 2xXL 460g £38.40 4 sachets 800g £38.00 HALIBUT FARMED HAKE WILD Gigha halibut FILLET STEAKS 2xM 280g £11.50 2xL 380g £15.60 FILLET STEAKS ON THE BONE STEAKS 2xM 340g £22.40 2xS 300g £10.50 2xXL 500g £33.00 2xXL 600g £21.00 200 kinds of fish at www.thefishsociety.co.uk or phone us on 01428 687768 5 SPOTLIGHT ON COD SPOTLIGHT ON COD 6 the fish society's cod range Our mainstay cod product has always been Norwegian frozen-at-sea fillets (filleted and frozen on the trawler within hours of capture). There are various grades of frozen at sea fillets including trawled UK'S FAVOURITE fish (caught by net) and line-caught. We always buy line-caught when available but sometimes Cod is still far and away the most popular white fish* in Britain. Including fish fingers, cod in batter, must buy trawled fish and we cannot always buy Norwegian, in which case we use Icelandic or breaded cod and so on, we spend £350m a year on cod - which makes us the world's biggest cod Russian. We sell these frozen-at-sea fillets as whole fillets. Frozen-at-sea is widely recognised to be market (although our per capita consumption is well under half of Portugal's level - there, bacalao is a premium product, much more expensive than a second supply category - cod which has been the Christmas Day meal). Nine tenths of the UK cod consumption is imported. landed fresh for onshore processing and freezing. We also sell fillet steaks and bullets of cod. These are from a third supply category - large fresh fillets marketed as fresh fillets. This is the most expensive form of cod, often coming from boats which have been at sea for only a day or two. We buy such fillets either from Norway, Iceland or from around our own coast, cutting them into our fillet steaks and bullets and freezing normally within a few hours of their arrival. Skrei cod (pronounced skray) is special because it is super lean and very fit. It's caught in February and March when it arrives on the Norwegian coast after a strenuous thousand mile migration from the Arctic. We buy a large supply and have it available for most of the year. Most of the cod consumed throughout history was salted - literally buried in salt for a few weeks to dry and preserve it. Salt cod or bacalao could be exported even to hot countries and remain palatable for years. Salting adds an extra dimension of taste so even though refrigeration overtook salting a century ago, salt cod remains popular in many countries. This item comes in many grades. We sell a superb boneless and skinless version crafted in Scotland. COD COD COD WILD WILD WILD WHOLE FILLET BULLET STEAKS ON THE BONE STEAKS A beautiful cod 2xL 340g £8.60 2xM 320g £9.60 2xS 360g £9.70 bullet steak 2xXL 620g £15.70 2xL 500g £15.00 2xXL 760g £20.30 200 kinds of fish at www.thefishsociety.co.uk or phone us on 01428 687768 7 EVERYDAY FISH EVERYDAY FISH 8 • S A E V V E A S • S S • • % A WILD A WILD E WHITEBAIT E GURNARD V V V V E E A 10A • • S S To be eaten Landed in whole - get your Plymouth! calcium FILLETS RAW 2xS 240g £8.00 £6.80 1 bag 454g £5.10 2xM 360g £12.00 £10.20 4 bags 1816g £18.80 • S A E V V E A S • WILD GILT HEAD WHITING S S • • % A A E E V V V V E E A 10A • • S S SEA BREAM FARMED Great when breaded WHOLE or battered 1xM 340g £5.10 1xL 420g £6.30 FILLETS 2xS 180g115g£5.00 £38.70£4.30 FILLETS 2xM4 tins 300g460g£8.40£142.40£7.10 2xS 260g £10.10 2xM 300g £11.70 GREY MULLET WILD TILAPIA FARMED 1 WHOLE FISH 1xM 500g £11.10 SKINLESS FILLETS 2xS 260g £2.80 FILLETS 6xS 780g £7.80 2x XL 520g £23.10 200 kinds of fish at www.thefishsociety.co.uk or phone us on 01428 687768 9 LUXURY BRITISH FISH LUXURY BRITISH FISH 10 SEA BASS WILD LEMON SOLE WILD The lemon sole will forever live in the shadow of the unbeatable Dover sole. But it’s a fine fish, and you do not need a mortgage to enjoy it. Our fillets are all good-sized restaurant grades. FILLETS 2xL 420g £15.50 2xXL 680g £25.00 WHOLE FILLETS BULLET STEAKS WHOLE 1xXL 800g £40.10 2xXL 660g £60.20 2xS 240g £25.40 1xXL 560g £15.00 1xXL 1200g £60.10 2xXL 740g £67.50 2xM 340g £35.90 1xXL 680g £18.20 • S V •E SS AA E A E V V VA V V E E S E A A WILD • S SEA TROUT S • • • RED MULLET % S S • • S S % S % • • • % E S A A A A A E E E E E A V V V V V V V V V V V V A E 20 E E E 15 E A 10A S E A A 10A • • WILD S S • • • S S S • Last of 2018 catch. Only 8 fish left. WHOLE FISH FILLETS 1xS 1200g £60.00 £42.00 2xS 180g £15.00 £12.80 1xS 1350g £67.50 £47.30 2xM 280g £23.40 £19.90 200 kinds of fish at www.thefishsociety.co.uk or phone us on 01428 687768 11 SASHIMI FOR THE OVEN 12 • S A E V V E A S • % S S % S • • • SASHIMI SELECTION PACK FISH PIE A A A E E E V V V V V V 15 E E 10E A A A £32.90 • • • S S S - Salmon - Tuna - Prawns TRADITIONALTRADITIONAL 11 piepie 400g115g£7.20 £38.70£5.80 - Black cod 34 piestins 1200g460g£19.80£142.40£16.80 - Mackerel + - Soy sauce ESCARGOT FARMED - Wasabi - Ginger - Chop sticks SNAILS IN GARLIC BUTTER 12xM 85g £9.20 12xL 125g £11.00 • S A E V V E A S • COD S S • • % A A E E V V V V E E A 10A • • S S GOUJONS WILD HIRAMASA HIRAME SUZUKI FARMED WILD WILD SAKU BLOCK STRIP - HALIBUT BACK STRIP OVEN BAKE 1 block 240g £28.80 1 pack 80g £9.30 1 pack 80g £11.10 c12c12 1000g1000g£31.10 £26.40£9.20 1 block 360g £43.20 1 pack 140g £16.40 1 pack 140g £19.50 c36c36 3000g440g£85.80 £36.00£75.90 See our website for a wider range of sizes www.thefishsociety.co.uk 13 PRAWNS LOBSTER 14 TEMPURA LOBSTER PRAWNS FARMED MEAT WILD Perfect for dipping Try making lobster rolls OVEN BAKE RAW CANADIAN CANADIAN 1xc30 L 500g300g £28.40£13.20 1 sachet 150g £18.40 1xc90 XL 1500g550g £52.00£36.30 1 pot 320g £36.80 WILD KING LOBSTER PRAWNS THERMIDOR KIT WILD TAILS c14 350g £10.90 c42 1050g £29.70 SERVES 4 WHOLE 1 kit 1340g £55.50 c12 500g £26.60 2 kits 2680g £100.00 c24 1000g £44.40 NATIVE KING PRAWNS LOBSTER WILD FARMED Ready to BBQ ON SKEWERS RAW, FRESHLY FROZEN x4 320g £11.00 1xM 480g £24.00 x10 800g £25.50 1xL 560g £28.00 See our website for a wider range of sizes www.thefishsociety.co.uk 15 SQUID AND OCTOPUS FINEST ROES AND LIVERS 16 Perfect for taramasalata SQUID COD ROE WILD WILD SMOKED 1xM 320g £14.90 1xXL 460g £21.50 FRESHLY FROZEN 1xM 520g £20.30 BABY SQUID 1xXL 980g £38.20 c15 400g £8.80 c60 1600g £32.40 COD LIVER WILD SQUID TUBES c5 700g £12.90 c15 2100g £35.70 A top seller! S • S • A E A E V V V V COOKED E E A A • • S S % S • % S • A A E E V V V 1 tin 115g £2.60 E V E 10A • S 10A • S 4 tins 460g £9.60 UNI - SEA URCHIN ROE WILD SQUID OCTOPUS OCTOPUS Limited stock for WILD WILD WILD 2019..
Recommended publications
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • Big Eye Day to Day Menu
    ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻 サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸 酢の物 . 10 with Dungeness Crab 蟹 酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ 小 . 30 * Large Moriawase (16pc.) 盛り合わせ 大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked fish, shellfish, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc.
    [Show full text]
  • Eels Are Needle-Sized the Severn & Wye Smokery (Left)
    THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”.
    [Show full text]
  • The Flavor of Edo Spans the Globe -The Food of Edo Becomes a Food
    The Flavor of Edo Spans the Globe The Food of Edo Becomes a Food of the World Zenjiro Watanabe Many readers were surprised by the article, "A Comparison of Mr. Watanabe was born in Tokyo in the Cultural Levels of Japan and Europe," presented in FOOD 1932 and graduated from Waseda University in 1956. In 1961, he received CULTURE No. 6. The widely held presumption that the average his Ph.D in commerce from the same lifestyle of the Edo era was dominated by harsh taxation, university and began working at the National Diet Library. Mr. Watanabe oppression by the ruling shogunate, and a general lack of worked at the National Diet Library as freedom was destroyed. The article in FOOD CULTURE No. 6 manager of the department that referred to critiques made by Europeans visiting Japan during researches the law as it applies to agriculture. He then worked as the Edo era, who described the country at that time in exactly manager of the department that opposite terms. These Europeans seem to have been highly researches foreign affairs, and finally he devoted himself to research at the Library. Mr. Watanabe retired in 1991 impressed by the advanced culture and society they found in and is now head of a history laboratory researching various aspects of Japan, placing Japan on a level equal with Europe. In this cities, farms and villages. edition we will discuss the food culture of the Edo era, focusing Mr. Watanabe’s major works include Toshi to Noson no Aida—Toshikinko Nogyo Shiron, 1983, Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, primarily on the city of Edo itself.
    [Show full text]
  • Simply Cooked LEMON CAPER • TAMARIND BROWN BUTTER HEARTS of PALM CRAB CAKE 21 JICAMA-MANGO SLAW, PIPIAN SAUCE (V)
    Raw Bar COLD SEAFOOD TOWERS* SMALL 99 / LARGE 159 TORO TARTARE 39 CHEF’S SELECTION OF LOBSTER, KING CRAB, SHRIMP CAVIAR, WASABI, SOY OYSTERS, CLAMS, MUSSELS, CEVICHE (GF) SPINACH ARTICHOKE SALAD 23 CRISPY SHITAKE, DRY RED MISO, CRISPY LEEK, T OYSTER SHOOTERS 12/30 (1PC/3PCS) RUFFLE-YUZU VINAIGRETTE, PARMESAN TEQUILA CUCUMBER OR SPICY BLOODY MARY ROASTED BEETS 16 OYSTERS MP 1/2 DZ OR DOZEN TRI-COLORED BEETS, GOAT CHEESE FOAM, CANDIED WALNUTS, ARUGULA SALAD ASK SERVER FOR DAILY SELECTION (GF) (GF, VEGAN UPON REQUEST) JUMBO SHRIMP 24/3PCS (GF) BABY GEM CAESAR SALAD 21 SUGAR SNAP PEAS, ASPARAGUS, AVOCADO, SUNFLOWER SEEDS, LEMON PARMESAN VINAIGRETTE (VEGAN UPON REQUEST) TRUFFLE SASHIMI 35 TARTARE TRIO 33 TUNA, HAMACHI, CHILI PONZU Signature cold SALMON, HAMACHI, TUNA, TOBIKO CAVIAR, BLACK TRUFFLE PURÉE WASABI CREME FRAICHE A5 MIYAZAKI WAYGU BEEF TARTARE 28 SESAME SEARED KING SALMON 25 SALMON BELLY CARPACCIO 27 TRUFFLE PONZU, CAVIAR, SUSHI RICE ALASKAN KING SALMON, YUZU SOY, HOT SESAME OLIVE OIL WATERCRESS, SWEET & SOUR ONION, YUZU CUCUMBER WRAP (DF) TOASTED SESAME SEEDS, GINGER, CHIVES MRC ROLL 21 ROLLed VEGETABLE KING ROLL 17 SEARED TUNA, SHRIMP, AVOCADO KING OYSTER MUSHROOM, CASHEW, SPICY MISO PONZU BROWN BUTTER CATCH ROLL 21 (ADDITIONAL VEGAN VARIATIONS UPON REQUEST) CRAB, SALMON, MISO-HONEY HELLFIRE ROLL 21 LOBSTER AVOCADO ROLL 24 SPICY TUNA TWO-WAYS, PEAR, BALSAMIC BROWN RICE OR CUCUMBER WRAP AVAILABLE UPON REQUEST KING CRAB, CUCUMBER, MANGO SALSA Hand Roll Cut Roll Nigiri Sashimi EEL AVOCADO 14 // 16 YELLOWTAIL AVOCADO* 11 // 14 FLUKE
    [Show full text]
  • Hayashi Lunch Menu
    Hayashi Lunch Menu Donburi (Meal on rice) Teriyaki Chicken Don Teriyaki Chicken Thigh 9.50 Teriyaki Beef Don Teriyaki Beef Scotch Fillet Slice 10.50 Teriyaki Fish Don Barter deep fry Fish 9.50 Teriyaki Salmon Don Teriyaki grilled salmon cook to medium 12.50 Una Don Eel kabayaki 15.00 Chicken Katsu Don Crumbed chicken 10.50 Chicken Katsu Don with egg 13.50 Crumbed chicken with onion and egg gravy Chicken Katsu Curry Don Japanese style curry 11.50 Beef Curry Don Japanese style curry 11.50 Fish Curry Don Japanese style curry 10.50 Make it a meal for your donburi: Combo A $4.00 Combo B $4.50 Combo C $5.50 Veggie Spring Roll x 2 Veggie Spring Roll x 2 Veggie Spring Roll x 2 Miso Soup x 1 Schweppes Drink x 1 Schweppes Drink x 1 Miso Soup x 1 Sushi & Sashimi Sides Mix Sashimi (9pcs) Freshly sliced raw fish, serve with soy & wasabi 12.50 Chicken & Avocado Roll (6pcs) 8.00 Prawn tempura& cucumber Roll (6pcs) 8.50 Salmon & Avocado Roll (6pcs) 9.50 Side dish Takoyaki (6p) Seasoned octopus pancake balls 6.50 Agedashi Tofu (2p) Fried tofu with tensuyu sauce 7.50 Mixed Tempura Mixture of seafood and veggies 9.50 Torikara age (6p) Deep fried chicken 8.00 Garden Salad Hayashi salad serve with house dressing 6.50 Noodles Yaki Udon Fried udon with chicken and vegetables 13.50 Chicken Udon Soup Grill chicken with udon soup 12.00 Ramen Torikara-age Ramen Deep Fried Chicken 12.00 Pork Nimono Ramen Thin Pork Slices 12.00 Lunch Bento Box Meal served with Rice, Salad, soup, pickled radish and Fruit in the box Chicken Teriyaki Bento 16.50 Chicken Katsu Bento
    [Show full text]
  • Lawrence Fish Menu
    Mon-Sun: 10:00am – 8:00pm 3920 W. Lawrence Ave CASH ONLY ROLLS Phone: (773)-267-6838 Lawrence Fish Market Chicago, IL 60625 Prices do not include tax Arizona Roll 5.95 Unagi Roll 3.70 VEGETABLE ROLLS Fried super white tuna, cilantro, avocado, cucumber & spicy mayo Broiled Eel, cucumber, unagi sauce Oshinko Roll (Pickled Yellow Radish) 2.50 *Boston Roll 6.25 *Spicy Salmon Roll 3.45 Kappa Roll (Cucumber) 2.50 Salmon, kanikama, lettuce, avocado, mayo and masago Salmon, spicy mayo and cucumber Avocado Roll 2.50 California Roll 2.95 *Spicy Scallop 3.45 Kanpyo Roll (Gourd) 2.50 Kanikama, cucumber and avocado,masago Scallop, spicy mayo and cucumber Shitake Roll (Black Mushroom) 2.50 Caterpillar Roll 9.95 *Spicy Tuna Roll 3.45 Sweet Potato Tempura Roll 2.50 Broiled Eel, avocado, cucumber covered with tempura crunch Tuna, spicy mayo and cucumber Yamagobo Roll 2.50 avocado wraped on the top and unagi sauce *Spicy Super White Tuna Roll 3.45 Green bean or Asparagus Tempura Roll 2.50 Crunch Roll 4.95 Super white tuna, spicy mayo and cucumber Shrimp tempura, tobiko, avocado, cucumber, covered with Spider Roll 5.95 SUSHI (w/ rice) / SASHIMI (w/no rice) (1order=1pc) tempura crunch and unagi sauce Fried Soft Shell Crab, avocado, cucumber, kanikama Ebi (Shrimp) 1.00 Crunch E.T Roll 4.95 *Tuna & Avocado Roll 3.45 Hokigai (Ark Surf Clam) 1.00 Shrimp tempura, cucumber covered with tempura crunch Turtle Roll 7.95 Tamago (Sweet Egg) 1.00 *Crunch Salmon Roll 4.95 Unagi, tempura crunch, cucumber&shrimp, topped w/ mayo,tobiko Inari (Deep Fried Tofu) 1.00 Salmon,
    [Show full text]
  • Sushi Bar Appetizers
    Sushi Bar AppetizerS *Sushi Appetizer 12 *Martini Bowl 13 Traditional five pieces of raw fish with rice tuna, salmon, yellowtail, crunch, cucumber & spicy mayo Roll/Hand roll Miso Soup 6 *Treasure Island 13 Lobster Miso Soup 11 avocado filled with mixed raw fish, cucumber, REGULAR MAKI * seaweed, tofu, scallion, enoki mushrooms, spicy ponzu sauce, tobiko and bonito flake Tuna 8 bamboo shoots & lobster *Salmon 8 * Yellowtail Carpaccio 14 *Yellowtail Scallion 9 spring mixed salad with onion, white radish Iceburg Salad 8 * cucumbers, tomatoes, pickled onions, & jalapeno on yellowtail sashimi Spicy Salmon 9 carrot ribbons & ginger dressing *Spicy Tuna 9 * Pepper Tuna 15 *Spicy Yellowtail 9 Edamame 7 seared pepper tuna with spicy mayo, honey *Spicy Scallop 11 wasabi & kabayaki sauce topped with tobiko * * Dinosaur Eggs 10 & scallion Philadelphia 10 chef’s special spicy tuna wrapped with fresh *Alaska 9 * avocado, crunch & spicy mayo Spicy Tuna Tartar 14 *Rainbow 16 spicy tuna, avocado, onion crunch * Kani Salad 9 & tobiko kani, cucumber, tobiko, tempura crunch COOKED MAKI & spicy mayo *Salmon Blue Crab 16 Eel Avocado 9 fresh salmon, blue crab, avocado Boston 9 Seaweed Salad 9 & truffle ponzu sauce seaweed, sesame seed California 8 *Jumbo Scallop with Uni 19 Shrimp Tempura 10 Gyoza (Steamed or Baked) 10 Soft Shell Crab 15 choice of pork, chicken lemongrass seared scallop, sea urchin, wasabi mayo or edamame & ponzu sauce Dragon 14 *Shishito Pepper Toro 24 Chicken Wings 15 toro sashimi topped with tobiko, shishito choice of jerk, bbq, buffalo, garlic parmesan VEGETABLE MAKI pepper & ponzu sauce or ginger chili Avocado 7 Japanese Potato 10 Cucumber 7 RAW BAR sushi donuts & Sushi Pizza SIDE ORDER *Select Premium Oyster 3.25 ea.
    [Show full text]
  • JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New
    For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy.
    [Show full text]
  • View Our Menu
    Rolls + Bowls Signature Dishes The Balboa ... 13.95 The CHOPFIN ... 18.95 Salmon, cream cheese, jalapeno, cucumber, spring mix, crunchy Cored pineapple bowl, lobster, crab, salmon, tuna, shrimp fried onions, unagi sauce, + sriracha ceviche, topped with pineapple chunks, cucumber, avocado, unagi sauce, furikake, + tempura flakes Pineapple Express ... 13.95 Salmon, tuna, seaweed salad, pineapple, edamame, tempura Lobster + Crab Avocado Boats ... 16.95 flakes, + unagi sauce 1/2 Crab stuffed avocado, topped with rice vinegar cucumbers, The Firecracker ... 13.95 pomegranate seeds, tempura flakes, + unagi sauce Shrimp tempura, surimi, avocado, pineapple, cucumber, 1/2 Lobster stuffed avocado, topped with housemade pico de gallo, cilantro, + sriracha sauce cilantro, tempura flakes, + chili lime crema The Crabby Crab ... 14.95 Create Your Own Avocado Boats ... 12.95 Tempura soft-shell crab, surimi, cucumber, pomegranate seeds, 1 protein, 2 toppings, 1 crunch/seasoning, + 1 sauce + unagi sauce Sushi Tacos ... 13.95 Ceviche’rito ... 13.95 Create your own sushi tacos(3). 1 protein, 2 toppings, 1 Shrimp ceviche, surimi, avocado, + spicy ponzu sauce crunch/seasoning, + 1 sauce Green Life ... 11.95 Eggplant, avocado, spring mix, cucumber, tomato, red onion, The High Life Sushi Tacos ... 16.95 edamame, corn, + sesame ginger vinaigrette Create your own lobster and/or lump crab tacos(3). 2 toppings, 1 crunch/seasoning, + 1 sauce The Sassy Chick ... 12.95 Organic baked chicken breast, crushed peanuts, shredded carrots, seaweed salad, cilantro, + coconut peanut curry sauce The High Roller ... 14.95 Organic baked chicken breast, shrimp tempura, avocado, cherry tomatoes, red onion, carrot, spring mix, + wasabi aioli Mad Tuna ... 12.95 Spicy tuna, seaweed salad, avocado, cucumber, radish, masago, + spicy mayo The Hot Chick ..
    [Show full text]
  • Grilled Eel with Egg)
    UNA- TAMADON (GRILLED EEL WITH EGG) This is a delicious and healthy quick to prepare meal that is easily put together with a few ingredients which makes it excellent for a busy week night dinner. Unagi is rich in vitamin A and E, and Omega-3 fatty acids. In Japan unagi is eaten all year round although it is particularly consumed in the summer months as it is believed to help one stay cool and restore one’s energy during the hot summer days. SGFRESHMART’s unagi kabayaki is pre-cooked and sliced for convenience. It is kept fresh in a vacuum-sealed package and frozen until you are ready to enjoy it. Ingredients (Serves 2) Directions 1 pack of SGFRESHMART unagi 1. make the dashi stock in a small pot or pan by combining kabayaki thawed the dashi granules and water and bring to a boil using 2 teaspoons dashi granules * medium heat 300 ml water 2. when the granules have dissolved, add in the onions, 2 teaspoons soy sauce soy sauce and mirin. Let it cook till the onions are soft and 2 teaspoons mirin * transparent half a medium onion sliced 3. put the unagi into the pot/pan and return the stock to 3 eggs beaten boil for 2 minutes 2 bowls of cooked rice 4. pour the beaten eggs into the pot/pan, around the 1 small zucchini, sliced unagi. Do not stir until the eggs begin to set spring onions and seaweed for garnish (optional) 5. Once the eggs are about 80% set, turn off the heat.
    [Show full text]
  • The Hidden Truth About Eel Procurement in Japan a Survey Of
    Greenpeace Japan Briefing Paper, June 4, 2018 The Hidden Truth About Eel Procurement in Japan A Survey of Processed Eel Product (Kabayaki) Sourcing by Major Retailers I. Background Four species of eel are being used as ingredients for eel products known as kabayaki (grilled eel) consumed in Japan, including the Japanese eel, European eel, American eel, and shortfin eel. Three of these (Japanese, European, and American) are designated as endangered species on the IUCN Red List of Threatened Species.1 International trade in the European eel, which is listed in Appendix II of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), has been regulated since 2009, so any imports or exports require specific permission.2 The European Union (EU) has banned exports of European eel since 2011. 3 Many factors are threatening eels, but besides the deterioration of rivers and other habitats and changes in the marine environment, a major suspected factor is declining populations due to fishing.4 As a part of its activities to protect marine ecosystems, Greenpeace Japan has been working since 2013 to study the procurement policies and awareness of supermarkets and other major Japanese retailers in relation to eel, which is still being widely consumed in Japan even though it is designated an endangered species. As an ingredient for kabayaki, eel is known to be at high risk of involving illegal, unreported, and unregulated (IUU) fishing. This survey was carried out to shed light on the handling of and procurement policies for eel products (kabayaki), the transparency of the supply chain, and areas of concern in eel procurement.
    [Show full text]