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200406 EN Main-Menu Compressed.Pdf
appetisers Sakana Cheese Edamame $5.80 Boiled edamame beans Chawanmushi $3.40 Savoury steamed egg custard Chuka Kurage $5.80 Seasoned jellyfish Chuka Hotate $5.80 Seasoned scallop skirt Chuka Wakame $5.80 Seasoned seaweed Age Kaisen Tofu $6.90 Deep fried seafood tofu Age Dashi Tofu $4.60 Deep fried silken tofu in fish broth Gobo Fry $6.90 Deep fried burdock root fries Sakana Cheese $17.50 Deep fried fish stick with cheese Tori Karaage $9.30 Deep fried chicken Amaebi Karaage $6.90 Deep fried sweet shrimp Fugu Mirin Boshi $17.50 Dried pufferfish Eihire $9.30 Dried stingray fin Kakiage $17.50 Deep fried tempura mixed vegetables Soft-shell Crab Karaage $19.80 Deep fried soft-shell crab Sweet Potato Fry $8.10 Deep fried sweet potato fries Kimchi Gyoza $10.50 Deep fried kimchi dumplings En Drum Sticks $11.60 Deep fried chicken drumettes Ebi Fry $17.50 Deep fried prawns Amaebi Karaage Chef’s Recommendation Age Kaisen Tofu Sakana Cheese Fugu Mirin Boshi Eihire Chuka Wakame Chuka Kurage Chuka Hotate Amaebi Karaage appetisers 3-Kind Sensai $23.30 Chef selection of seasonal appetisers Oyster Ponzu $6.90 $35.00 Oyster with ponzu sauce per piece 1/2 dozen Oyster Mentai $6.90 $35.00 Oyster with fish roe per piece 1/2 dozen Green Daikon Salad $11.60 Sashimi Salad $17.50 Cha Soba Salad $19.80 Green tea buckwheat noodles salad Wakame Kyuri Su $5.80 Wakame seaweed and cucumber with vinegar sauce Uni Ikura Onsen Tamago $12.80 Hot spring egg with sea urchin and salmon roe Hotate Mentai Aburi $16.30 Torched scallops with fish roe Pitan Tofu $5.80 Century -
Hand-Rolled Sushi Some Ingredients Sushi Rice
手巻き寿司 (Temakizushi) Hand-rolled Sushi Some ingredients Sushi Rice Ingredients • 2 cups Calrose or short/medium grain rice • 2 ½ cups water (or what is states on the package) • 2 inch kombu (dried seaweed) • you can do this without the kombu. It just gives a different taste. Cook rice according to the directions on the package or the directions on the rice cooker/instant pot. Ideas for roll fillings Ingredients – whatever you want – most common are below • Nori – seaweed sheets or leaf lettuce • Any veggies (most common below) • Carrot • Cucumber • Bell peppers • Zuchinni • Corn • Avocado • Green onions • Asparagus • Lunch meat • Fish – any type you like • Tuna (I mix this with a bit of mayo and a splash of soy sauce) • Meatballs • Tamagoyaki (rolled omelettes – see recipe in this pdf) • Horenso goma ae (spinach with sesame sauce – see recipe in this pdf) • Cheese Tamagoyaki Ingredients Rolled omelette • 4 eggs • 1 tbsp soy sauce • 1 tbsp mirin • 1 tbsp sugar • Pinch of salt • Oil as needed (I use the spray) Beat the eggs and add all ingredients through oil. Heat the fry pan and pour a thin layer of egg in the pan. Once it sets, start rolling it in a one inch diameter. Pour another thin layer of egg and have a small part go under the already rolled part. After it sets, roll it back on itself. Continue until you have about 10 or so layers. Here is a good YouTube video on how to do this: https://www.youtube.com/watch?v=r_gS2QjAmGM Horenso goma ae Spinach with sesame sauce Ingredients • 1 bunch spinach ( about 3 cups) • Pinch of salt • Sesame Dressing: • 4 tbsp white sesame seeds • 1 tbsp sugar • 3 tbsp soy sauce • ¼ cup dashi (fish stock) Wash spinach and parboil with a pinch of salt. -
Acceptability Evaluation by Vietnamese About Non-Toxic Cultured Pufferfish in Comparison with Grouper and Mackerel
Asian Journal of Dietetics 2019 ORIGINAL Acceptability Evaluation by Vietnamese about Non-toxic Cultured Pufferfish in Comparison with Grouper and Mackerel Linh Vu Thuy1, Tuyen Le Danh3, Hien Vu Thi Thu3, Bat Nguyen Khac4, Ngoc Vuong Thi Ho3, Nghia Nguyen Viet4, Hien Bui Thi Thu4, Fumio Shimura1, Sumiko Kamoshita1, Yoshinari Ito2, Shigeru Yamamoto1 1 International Nutrition, Graduate School of Human Life Sciences, Jumonji University,Saitama 352-8510, Japan 2Mitsui Marine Products Inc, Miyazaki 889-0511, Japan 3 Vietnam National Institute of Nutrition, Hanoi, Vietnam 4 Vietnam Marine Fisheries Research Institute, Hai Phong, Vietnam (Recived June 4,2019) ABSTRACT Background and purpose. World-wide there are few countries in which pufferfish (fugu) is eaten as in Japan. In Vietnam, pufferfish has been banned since it’s toxic ocurred due to lack of knowledge about distinguish non-toxic species. Consequently, there is a huge amount of pufferfish inhabiting in Vietnamese water, but whenever accidentally catching it, we have to throw or use as fertilizer. To develop culinary culture of non-toxic pufferfish in Vietnam, it is very important and essential to recognize safe species and culture them in good condition, then apply proper method to process that become safety foods. In order to initial setting up for such purpose, we carried out a sensory study in Vietnamese to test whether they can accept foods made from fugu by method of Japanese. Methods. We compared the sensory reaction to Japanese cultured Takifugu rubripes and fish from Vietnamese waters: grouper and mackerel. The 107 panelists were Vietnamese volunteers working in the field of nutrition, employees of marine companies, or government officials who could influence the relevant laws. -
Biol. Pharm. Bull. 37(5): 709-721 (2014)
May 2014 Biol. Pharm. Bull. 37(5) 709–721 (2014) 709 Review Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia Kiyoko Kaneko,*,a Yasuo Aoyagi,b Tomoko Fukuuchi,a Katsunori Inazawa,a and Noriko Yamaokaa a Laboratory of Biomedical and Analytical Sciences, Faculty of Pharma Sciences, Teikyo University; 2–11–1 Kaga, Itabashi, Tokyo 173–8605, Japan: and b Department of Health and Nutrition, Kagawa Nutrition University; 3–9–21 Chiyoda, Sakado, Saitama 350–0288, Japan. Received December 14, 2013; accepted February 17, 2014; advance publication released online February 20, 2014 Purines are natural substances found in all of the body’s cells and in virtually all foods. In humans, purines are metabolized to uric acid, which serves as an antioxidant and helps to prevent damage caused by active oxygen species. A continuous supply of uric acid is important for protecting human blood vessels. However, frequent and high intake of purine-rich foods reportedly enhances serum uric acid levels, which re- sults in gout and could be a risk factor for cardiovascular disease, kidney disease, and metabolic syndrome. In Japan, the daily intake of dietary purines is recommended to be less than 400 mg to prevent gout and hy- peruricemia. We have established an HPLC method for purine analysis and determined purines in a total of 270 foodstuffs. A relatively small number of foods contained concentrated amounts of purines. For the most part, purine-rich foods are also energy-rich foods, and include animal meats, fish meats, organs such as the liver and fish milt, and yeast. -
General Catalogue 2021 - 2022
4. Auflage 05.2021 GENERAL CATALOGUE 2021 - 2022 SSP Trade & Consult GmbH Philipp-Reis-Str. 15 B3/B4 63128 Dietzenbach Germany Tel.: +49 (0)6074-481610 Fax: +49 (0)6074-4816110 http: //www.ssp-trade.eu 【 Content / Inhalt 】 Dry products / Trockenprodukte A Seasoning / Würzsaucen 1 - 7 Soy sauce / Sojasauce 1 - 2 Vinegar / Essig 2 - 3 Seasoning sauce / Würzsaucen 3 - 4 Concentrated soup stock / Suppenkonzentrat 5 Mayonnaise & Dressing 6 A/O Mirin & Sweet rice wine for cooking / Mirin & Süßer Kochreiswein 7 B Oil / Öl 7 C Soybean paste / Sojabohnenpaste 8 D/T Japanese curry / Japanisches Curry 9 - 10 E Japanese tea / Japanischer Tee 11 F/H Soup stock & Bonito / Suppenbrühen & Bonito 12 A/G Wasabi & Spices / Wasabi & Gewürze 13 - 14 G Starch & Flour / Speisestärke & Mehl 14 - 15 H Seasoning & Soup / Würzmischungen & Suppen 15 - 16 I/J Seaweed / Meeresalgen 17 - 18 Sushi Nori 17 - 18 Other seaweed products / Sonstige Meeresalgenprodukte 18 J/K Prepared vegetables / Gemüsezubereitungen 19 - 20 J/K Sesame / Sesam, Tofu 21 L Pickled vegetables / Eingelegtes Gemüse 22 - 23 Pickled sushi ginger / Sushi Ingwer 22 L/G Other pickled vegetables / Sonstiges eingelegtes Gemüse 22 - 23 M Noodles & Instant noodles / Nudeln & Instant-Nudeln 24 - 27 Noodles (Dry & Long life) / Nudeln (Trockenwaren) 24 - 25 Instant noodles / Instant-Nudeln 26 - 27 N Snacks & Sweets / Knabbereien & Süßigkeiten 28 O/P Rice / Reis 29 O Alcoholic beverages / Alkoholische Getränke 30 - 38 Beer / Bier 30 Rice wine (Sake), Plum wine / Reiswein (Sake), Pflaumenwein 31 - 36 Japanese -
Teppen-Yaki-Menu-Price.Pdf
H I B A C H I SAKIZUKE APPETIZERS S U S H I 21. EDAMAME 7.00 Japanese green soybeans S A K E 14. SHRIMP TEMPURA 13.00 Lightly battered fried shrimp and vegetables 16. HARUMAKI 7.00 Japanese spring roll 19. GYOZA 8.00 Sauteed dumpling stuffed with pork and vegetables IRASHAIMASE 67. SASHIMI APPETIZER (8pcs) 14.00 (WELCOME) Tuna, salmon, snapper, octopus, crab You are about to experience something truly 04. SUNOMONO 12.00 different in dining. It is Teppan Yaki cooking. Minced octopus, crab, shrimp, cucumber served with rice vinegar Teppan Yaki in Japanese means: to cook on an iron skillet. You will find our tableside cooking 06. TUNA TAKAKI 14.00 to be a joy to watch and we hope the selection of Thin slices of seared tuna served with radish food will please both your eyes and your palate. and ponzu sauce 68. SUSHI APPETIZER (8pcs) 12.00 4 pcs California roll, crab, salmon, tuna, snapper 08. SALMON CARPACCIO 13.00 Razor thin slices of fresh salmon in our special sauce 09.HIYASHI WAKAME 8.00 Seaweed salad 10. IKA SANSAI 9.00 Squid salad Dishes are accompanied with our authentic sodium restricted soya sauce. Allergy and religious diets will be respected at the chef’s discretion. All our dishes are made to order. Please allow us the appropriate time to prepare dishes to your liking. NOTICE Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have medical conditions. TEPPAN YAKI DINNERS All dinners are served with shrimp appetizer, soup, salad, zucchinnis, onions, fresh mushrooms, fried rice and noodles. -
3Gallergy Menu Henkestr
3gAllergy, AlaTOP, IMMULITE, and all associated marks are trademarks of Siemens Healthcare Diagnostics Inc. All other trademarks and brands are the property of their respective owners. Product availability may vary from country to country and is subject to varying regulatory requirements. Please contact your local representative for availability. Local Contact Information Siemens Healthcare Laboratory Diagnostics 511 Benedict Avenue Tarrytown, NY 10591-5005 USA Phone: +1 914-631-8000 siemens.com/healthcare siemens.com/diagnostics Siemens Healthcare Headquarters Siemens Healthcare GmbH 3gAllergy Menu Henkestr. 127 91052 Erlangen Germany Phone: +49 9131 84-0 Menu available outside the United States siemens.com/healthcare Order No. A91DX-CAI-160956-XC1-4A00 | 10-2016 | © Siemens Healthcare Diagnostics Inc., 2016 siemens.com/healthcare Allergen Menu Catalog No. Allergen Menu Catalog No. Allergen Menu Catalog No. Allergen Menu Catalog No. Animal 20 tests 40 tests Foods 20 tests 40 tests Foods 20 tests 40 tests Foods 20 tests 40 tests A174 nCan f 1 – Canis familiaris A174L2 F4 Wheat F4L4 F90 Malt F90L2 F269 Basil F269L2 A345 nFel d 1 – Felis domesticus A345L2 F5 Rye F5L2 F91 Mango F91L2 F270 Ginger F270L2 E1 Cat Dander – Epithelium E1L4 F6 Barley F6L2 F92 Banana F92L2 F271 Anise F271L2 E2 Dog Epithelium E2L4 F7 Oat F7L2 F93 Cacao F93L2 F272 Tarragon F272L2 E3 Horse Dander E3L4 F8 Corn F8L4 F94 Pear F94L2 F273 Thyme F273L2 E4 Cow Dander E4L2 F9 Rice F9L4 F95 Peach F95L2 F274 Marjoram F274L2 E5 Dog Dander E5L4 F10 Sesame Seed F10L2 F96 Avocado -
Capital-Kitchen-Menu-16APRIL2021.Pdf
12-COURSE AUTHENTIC EDOMAE-STYLE OMAKASE $250++ PER PERSON JAPANESE SPECIAL TSUKUNE House-made pork meat balls - 12 - TAMAGOYAKI Japanese rolled egg - 12 - WAFU SALAD Lotus chips, cucumber, tomatoes, sesame seeds, radish dressing - 13 - TORI KARAAGE Chicken, caviar, tobiko, egg mayo, microgreens - 14 - BACON HOTATE YAKITORI Bacon, scallops - 14 - ZOUK MAKI ROLL Negi toro, takuan, oba leaf - 58 - STARTERS TOMATO BURRATA SALAD 14 Italian burrata cheese, tomato, herbs, mesclun salad, balsamic, olive oil ANCHOVY CROSTINI 18 Marinated anchovies, capsicum, toast ANGEL HAIR 25 Angel hair, ikura, truffle sauce FOIE GRAS 30 Mango chutney, balsamic glaze, cress Spicy Vegetarian Can be made Vegetarian All prices are subjected to 10% Service Charge and 7% GST PASTA @LISKI_LI’S FIERY GAMBERI AGLIO OLIO 25 Recipe courtesy of our CEO. Spaghetti, fresh tiger prawns, chili, garlic, tomatoes, herbs, olive oil CRAB MEAT PASTA 25 Spaghetti, crab meat, tomato sauce, chili, cherry tomato, rocket leaves BUCATINI CARBONARA 25 Bucatini pasta, bacon, poached egg, creamy cheese sauce WAGYU BOLOGNESE PAPPARDELLE 26 House-made wagyu bolognese, hand-cut pappardelle pasta, grated parmesan cheese MENTAIKO IKURA PASTA 28 Spaghetti, salted pollock roe, scallop, ikura MAINS SIGNATURE BROTH CONGEE 15 Scallop, prawn, roasted duck, carrot, mushroom, spring onion CHICKEN SCHNITZEL 24 Breaded chicken breast, creamy mustard sauce, fine beans THE CAPITAL SLIDERS 25 F1 Wagyu patty, lettuce, gherkins, cheese, ketchup, mayonnaise FISH & CHIPS 27 Hoki fish, fries, mushy peas, tartar -
The Japanese Market for Seafood
GLOBEFISH RESEARCH PROGRAMME Food and Agriculture Organization of the United Nations Fisheries and Aquaculture Policy and Economics Division The Japanese market for Products, Trade and Marketing Branch Viale delle Terme di Caracalla 00153 Rome, Italy seafood Tel.: +39 06 5705 2884 Fax: +39 06 5705 3020 www.globefish.org Volume 117 GRP117coverB5.indd 1 04/02/2015 11:39:02 The Japanese market for seafood by Andreas Kamoey (January, 2015) The GLOBEFISH Research Programme is an activity initiated by FAO's Products, Trade and Marketing Branch, Fisheries and Aquaculture Policy and Economics Division, Rome, Italy and it is partly financed by its Partners and Associate Members. For further information please refer to www.globefish.org The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. Andreas KAMOEY, GLOBEFISH intern. THE JAPANESE MARKET FOR SEAFOOD. GLOBEFISH Research Programme, Vol. 117, Rome, FAO 2015. 45p. Japan remains one of the world’s largest consumers of fish and seafood products, with considerable dependence on foreign fisheries resources, initially through the operation of its distant water fishing fleets, and later through imports. -
MD-Document-0C8d0b41-A7df-4374
Prices are in Singapore Dollars and are subjected to 10% service charge and prevailing government tax. Menu images are for visual references purpose. Management reserves the right to change or replace any items with the same value without prior notice. Set Menu 01 Shake Hanami Don $28 Fresh鮭の花見丼 salmon trout on sushi rice bowl served with salad, soup & fruit 02 Maguro Hanami Don $30 Fresh鮪の花見丼 tuna with sushi rice bowl served with salad, soup & fruit 03 Umi No Sachi Don $32 (Tsuki) Assorted海の幸丼 raw (月) seafood on sushi rice bowl served with salad, soup & fruit 04 Sushi Tsuki $38 Assorted寿司月 nigiri sushi served with salad, soup & fruit 05 Akashi Bento $24 Special紅石弁当 box from the Chef 02 Maguro Hanami Don $30 served with rice, soup & fruit Fresh鮪の花見丼 tuna with sushi rice bowl served with salad, soup & fruit 06 Otsukuri $35 お造リCombination of sashimi served with rice, soup & fruit Set Menu 07 Sukiyaki $20 すき焼きBraised beef & vegetables in sweet soy sauce served with rice & fruit 08 Wakadori $16 Teriyaki Pan-fried若鳥の照焼 chicken with homemade sauce served with rice, soup & fruit 09 Tonkatsu $20 (Kurobuta) トンカツJapanese black(黑豚) hog cutlet with homemade brown sauce served with rice, soup & fruit 10 Saba Shioyaki $16 Grilled鯖塩焼き mackerel with grated radish served with rice, soup & fruit 11 Unaju $24 Grilled鰻重 eel rice served with soup & fruit 12 Katsu Don $18 (Kurobuta) Japanese カツ丼 (黑豚) black hog cutlet rice bowl served with soup & fruit Set Menu 13 Yaki Niku $18 Stir-fried焼肉 beef with homemade sauce served with rice, soup & fruit 14 Shake Teriyaki -
Super Sushi Catering Menu
SUPER SUSHI CATERING MENU MIXED SUSHI & NIGIRI PLATTERS $65.00 per platter Made to order with your choice of vegan, vegetarian, gluten free or choose from our full range. MIXED NIGIRI PLATTERS $65.00 per platter approx 25 pieces Toppings usually a selection of Salmon, Tuna, Tamagoyaki, Prawn, Kingfish, Trout or Swordfish PRAWN or VEGETARIAN RICE PAPER ROLLS (approx. 10 pieces) $65.00 per platter Large rice paper rolls filled with glass noodles, iceberg lettuce, Cucumber, coriander, carrot, mint – with or without prawn Served with our Lime, Ginger, Coriander dipping sauce SUPER SUSHI CATERING MENU Made to order with your choice of vegan, vegetarian, glutenJAPANESE free CHICKEN or choose CURRY from our full range of sushi along with freshlyHalf Serve made $12 nigiri or Full with Serve your $15.00 choice pp of fresh tuna, fresh salmon,Served with smoked steamed eel, prawn rice, carrots or tamagoyaki. and potatoes Delicious and hearty, but not too spicy this is our best seller MISO SOUP MIXED$5.00 pp NIGIRI PLATTERS (approx. 25 pieces) $65.00 per platter FreshlyFreshly mademade toto order,order withnigiri red with or your green choice miso ofpaste, fresh served tuna, with tofu, enoki mushroom, Freshspring salmon, onion and smoked nori strips eel, prawn or tamagoyaki. VEGETABLE OR CHICKEN SPRING ROLLS $4.00 each Made daily, another of our best sellers, filled with capsicum, carrot, coriander, onion, chilli flakes, sweet chilli sauce and noodle (with or without chicken) Minimum 2 days notice required with payment at time of ordering Delivery Available - $11.00 inclusive + All platters come with soy sauce (GF available), wasabi and pickled ginger SUPER SUSHI CATERING MENU MIXED SUSHI PLATTERS (approx. -
Japanese Omelette Squares (Tamagoyaki) with Sweet Mustard SERVES 4 PREP 5 MINUTES COOK 10 MINUTES
Japanese Omelette Squares (tamagoyaki) with Sweet Mustard SERVES 4 PREP 5 MINUTES COOK 10 MINUTES A few years ago just outside the Tsukiji fish market in Tokyo, I discovered tamagoyaki. An omelette made from rolled up layers of sweet egg, it’s a snack, sushi component or part of a bento box. Mesmerised by a street stall with eight pans on the go, I was inspired to try it at home. They served it up with a nostrilflaring hot mustard, but I’ve concocted a more mellow version using a little miso. 4 eggs, beaten 1 tbsp mirin 2 tsp caster sugar 1/2 tsp Japanese light soy sauce 1 tsp vegetable oil 1 tbsp finely chopped chives, for sprinkling SWEET MUSTARD SAUCE 1 tbsp hot yellow mustard 2 tbsp mirin 1 tsp pale (shiro) miso 1 tbsp rice vinegar 2 tsp honey Mix the sweet mustard sauce ingredients together in a small bowl and set aside. In a medium bowl, add all the remaining ingredients, except the oil and chives, together with a pinch of salt. Whisk until smooth. Pour into two small bowls so you can make two pancakes. Heat a medium frying pan or, even better, a rectangular tamagoyaki frying pan. Brush the oil over the bottom of the pan. Keep the pan over a low–medium heat and pour in a thin layer of the egg mixture from one of the bowls. Using two spatulas, roll the egg up after 30 seconds while it’s still slightly gooey. Push it to the end of the pan and pour in another thin layer of egg.