RYU Course -琉会席- ¥8,000 "Asa" Seaweed Jelly with Soup Poured Over

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RYU Course -琉会席- ¥8,000 "Asa" seaweed jelly with soup poured over Okinawan vegetable topped with miso peanut sauce "Gurukun" (double-lined fusilier) served with clear soup Okinawan tuna tartare served with sea grapes "Miibai" (grouper) marinated with konbu kelp Stir-fried Goya Champuru Prawn deep fried with various batters "Benibuta Rafutee" (Okinawan braised pork belly) Mozuku seaweed and Shekuwasa lime vinegar Salted rise molt Agu pork grilled with vegetables Takikomi-Gohan Ju-shi and Miso soup "Tofu-yo" fermented Okinawan tofu cheesecake and fruit GUSUKU Course -城会席- ¥10,000 Soft "Jiimami" peanut tofu with thick starchy wasabi sauce "Yanbaru" chicken topped with miso sauce Spiny lobster served with clear soup Okinawan tuna tartare served with sea grapes "Miibai" (grouper) marinated with konbu kelp Giant clam topped with miso sauce Stir-fried Goya Champuru Deep fried Okinawan gazami crab and taro potato Steamed egg hotchpotch with "Yushi-tofu" Grilled Okinawan "Agu" pork spare ribs Mozuku seaweed and Shekuwasa lime vinegar Smoked "Motobu" beef served "Yanbaru" chicken rice served with light chicken broth Dome-shaped chocolate with passion fruit sauce Jasmine green tea SHO Course -尚会席- ¥12,000 "Asa" seaweed jelly with soup poured over Okinawan vegetable topped with miso peanut sauce Spiny lobster served with clear soup Okinawan tuna tartare served with sea grapes "Miibai" (grouper) marinated with konbu kelp Giant clam topped with miso sauce Stir-fried Goya Champuru Yakimono-Hassun Deep fried prawn / "Yanbaru Jidori" (Okinawan chicken) salty flavored Grilled pork spare ribs / "Duru-ten" (deep fried mashed taro root) Nakami-kinpira (offal stir-fried in sweet soy sauce) / Okinawan shallot marinated with soy sauce Chiki-age (deep fried fishcake) / "Jiimami" peanut tofu topped with salted squid guts marinated in squid ink Japanese style omelet roll flavored with Okinawan beef broth / various rice crackers Imaiyu (freshly caught fish) steamed with Ryukyu Kusu (old aged awamori liquor) Mozuku seaweed and Shekuwasa lime vinegar Smoked "Motobu" beef served 3 pieces of Sushi Dome-shaped chocolate with passion fruit sauce Jasmine green tea.

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Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria
Korean J. Food & Nutr. Vol. 26. No. 4, 678~684 (2013) THE KOREAN JOURNAL OF http://dx.doi.org/10.9799/ksfan.2013.26.4.678 한국식품영양학회지 FOOD AND NUTRITION Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria †Sung-Cheon Oh Dept. of Food & Pharmacy, Daewon University College, Jecheon 390-702, Korea 저염 오징어 젓갈의 숙성 중 오징어 먹즙 첨가가 젖산균의 변화에 미치는 영향 †오 성 천 대원대학교 제약식품계열 국문요약 오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장 을 억제하는 것으로 확인되었다. Key words: lactic acid bacteria, low salt fermented squid, squid ink, yeast, ripening Introduction is a dominant strain in the ripening stage regardless of the salt concentration although higher salt concentration reduces the Fermented squid is a fermented seafood product which contains bacterial count in an extract (Mori et al.
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RYU Course -琉会席- ¥8,000 "Asa" Seaweed Jelly with Soup Poured Over