DOCSLIB.ORG

Grand Menu Width: 22.00 Inch X Height: 12.50 Inch

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Grand Menu Width: 22.00 Inch X Height: 12.50 Inch RAKKAN | Grand Menu Width: 22.00 inch x Height: 12.50 inch SOFT DRINKS Iced Green Tea (Free Refill) 2.00 5 cal Lemonade 3.00 120 cal Authentic Japanese food for the world Hot Green Tea (Free Refill) 2.00 5 cal Calpico 3.00 150 cal In 2011, we started our business Coke 3.00 140 cal Iced Oolong Tea 3.00 0 cal with four seats and a common philosophy, Diet Coke 0 cal Sparkling Water 0 cal 3.00 3.00 “Authentic Japanese food for the world” Sprite 3.00 140 cal Thanks to our beloved customers, we have been able to grow. We would like to continue expanding our business by offering delicious Japanese ramen and cuisine to What is Umami? both Japan and the rest of the world. There are five basic elements to our sense of taste. Sweet Scientists debated whether umami is a sixth element to the sense of taste since RAKKAN USA INC. Sour Umami its discovery by Kikunae Ikeda in 1908. Then in 1985, at the first Umami Interna- Ryohei Ito tional Symposium in Hawaii, umami was accepted as a term to describe the Founder and CEO Salty Bitter flavors of glutamates and nucleotides. Umami is caused by the taste of amino acid L-glutamate and 5’-ribonucleotides such as guanosine and inosinate. We believe that Umami is crucial essense for Japanese Ramen. Amp up the flavor with a dashi bomb, we slowly simmer the carefully chosen vegetables such as kombu to extract its rich flavors and lock in Umami. We don't use meat nor seafood in our broth, making our stock 100% plant-based. However, customers still get the rich, thick flavor in the soup that bowls like Tonkotsu broth exerts. Healthy and Tasty RAKKAN’s Umami Broth Our ramen is made with 100% plant-based broth. RAKKAN's famous original noodles with high calcium, fewer calories, carbs, fat, and sugar. Including kale and gluten-free noodle options. Kombu (Kelp) Dashi Onion Donko Ginger Carrot Garlic Ingredient: Ingredient: Ingredient: Ingredient: Ingredient: Ingredient: Glutamate Quercetin Inosinate Gingerol Carotene Allicin Gift Card Available HAPPY HOUR 2:00pm - 5:00pm (Dine in only) Bottled Beer | ASAHI Super Dry (11.3oz) 4.00 Bottled Beer | ASAHI Rich Black (11.3oz) 4.50 Bottled Beer | KARUIZAWA Premium Light (11.15oz) 7.00 Please ask your server for more details. House Wine | Red Wine & White Wine (glass) 4.50 House Sake | Cold (glass) 4.50 House Sake | Hot (10oz) 6.00 DTLA @rakkanramenofficial @rakkan_ramen @rakkan_ramen Cover DTLA 08 - 11, 2021 RAKKAN | Grand Menu Width: 22.00 inch x Height: 12.50 inch Inside 08 - 11, 2021 RAKKAN | Grand Menu Width: 22.00 inch x Height: 12.50 inch Cover 08 - 11, 2021 RAKKAN | Grand Menu Width: 22.00 inch x Height: 12.50 inch APPETIZERS Any RAMEN COMBINATION 20.00 NOODLES EXTRA TOPPINGS Any Rice Bowl (S) Any Crispy Gyoza (5pcs) Crispy Chicken (S) Customize Your Ramen! RAKKAN Noodles (Extra) 2.00 290 cal Fresh Garlic* Free 15 cal SALAD & GREENS RAKKAN original noodles made from high-quality wheat and whole grain Dried Seaweed 1.00 10 cal Green onion 5 cal Small Seaweed Salad 90 cal Hot Brussels Sprouts Salad 460 cal 1.00 4.50 8.50 or or Gluten-free Noodles (substitute) 220 cal Baby mix greens, seaweed salad, chili, sesame seeds Deep-fried brussels sprouts, sesame seeds, 1.50 Fresh Corn 50 cal + Gluten-free noodles made from rice 1.00 black pepper, chili and sesame and (Extra) and potatoes 3.50 Grilled Pork (2 pcs) 370 cal RAKKAN original dressing 2.00 Edamame 240 cal 5.50 with green onion Seasoned Egg 2.00 90 cal Lightly salted boiled soy beans (substitute) 355 cal Vegetable Noodles 1.50 Seasoned Veggies (bean sprouts & cabbage) 75 cal Vegetable noodles made from kale 3.00 (Extra) 3.50 Mix Greens Salad 8.00 460 cal *Additional servings of fresh garlic $1.00 Baby mix greens, tofu, tomato, avocado, sesame seeds, fried onion, seaweed, sesame and RAKKAN original dressing with green onion RAKKAN “UMAMI” RAMEN CRISPY GYOZA *Vegan Ramen Substitute: pork to UMAMI shiitake mushrooms, bamboo shoots to corn, egg to tofu. *Crispy chicken can be substituted for grilled pork with any ramen dish KIDS’ MEAL 370～400 cal Spicy Beef Gyoza (5 pcs) 7.00 290 cal Vegan Gyoza (5 pcs) 7.00 180 cal 10 and under only 9.00 Deep-fried spicy beef gyoza dumpling, Deep-fried vegetable dumpling, RAKKAN noodles with crispy chicken and fresh corn (10 pcs) 13.00 590 cal (10 pcs) 13.00 350 cal lemon, spicy miso, chili with RAKKAN lemon with RAKKAN original dressing Vegetable broth + choice of AMBER, PEARL, GARNET and QUARTZ flavor. original dressing with green onion (15 pcs) 19.00 880 cal with green onion (15 pcs) 19.00 530 cal AMBER Pork Gyoza (5 pcs) 7.00 290 cal Soy Sauce + UMAMI Sauce: Essence of dried bonito and dried sardines Deep-fried pork dumpling, lemon (10 pcs) 13.00 590 cal Vegetable broth, grilled pork, onion, parsley, bamboo shoots and seasoned egg with RAKKAN original dressing served with RAKKAN noodles (15 pcs) 880 cal with green onion 19.00 The most popular dish at RAKKAN. RAKKAN RICE BOWLS Rich and tasty with a traditional Japanese soy sauce flavor. 13.50 810 cal Grilled Pork Bowl Crispy Chicken Bowl BUNS Grilled pork, green onion with soy Deep fried chicken, green onion with sauce, mayonnaise and sesame oil soy sauce, mayonnaise and sesame oil Pork Buns (1 pc) 660 cal Chicken Buns (1 pc) 400 cal 5.00 5.00 PEARL (S) 7.50 740 cal (S) 7.50 550 cal Steamed buns filled with slow-braised pork, (2 pcs) 9.00 1320 cal Steamed buns filled with crispy chicken, (2 pcs) 9.00 800 cal sesame seeds, fried onion, baby mix greens sesame seeds, fried onion, baby mix greens (L) 13.50 1480 cal (L) 13.50 1100 cal with teriyaki sauce and mayonnaise with teriyaki sauce and mayonnaise Salt Sauce + UMAMI Sauce: Essence of dried bonito and dried sardines Vegetable broth, grilled pork, onion, parsley, bamboo shoots and seasoned egg served with RAKKAN noodles Vegan Buns (1 pc) 5.00 310 cal A very popular ramen in Japan. Spicy Tuna Bowl* Avocado Tofu Bowl Steamed buns filled with UMAMI shiitake (2 pcs) 620 cal The flavor of the original blended salt is outstanding and healthy! 820 cal Tuna*, spicy miso, soy sauce, sesame Fresh avocado, cold tofu, tomato, mushrooms, sesame seeds, fried onion, 9.00 13.50 oil, green onion, sesame seeds and seaweed salad, chili and green onion baby mix greens with teriyaki sauce and sesame sauce dried seaweed with RAKKAN original dressing, sesame seeds (S) 7.50 370 cal (S) 7.50 400 cal GARNET GARNET (L) 13.50 730 cal (L) 13.50 800 cal SUSHI BITES & HANDROLLS VEGAN Miso Sauce Kanikama Sushi Bites (8 pcs) 220 cal California Rolls (1 pc) 220 cal 560 cal Steamed Rice 2.00 260 cal 10.00 5.00 Vegetable broth, sesame paste, grilled pork, Imitation crab, green onion, spicy miso, teriyaki sauce, sesame seeds, Imitation crab, avocado, mayonnaise, (2 pcs) 440 cal fried onion, mayonnaise, spicy miso, vinegar rice vinegar rice, seaweed 9.00 green onion, bamboo shoots and seasoned egg served with RAKKAN noodles A very famous dish in Hokkaido, Japan. Spicy Tuna Sushi Bites* (8 pcs) 380 cal Vegan Rolls (1 pc) 100 cal 12.00 5.00 Our miso is original blended, deep and flavorful. 14.00 830 cal DESSERT Tuna*, green onion, spicy miso, sesame seeds, fried garlic, cut lemon, Shiitake mushrooms, vinegar rice, (2 pcs) 200 cal RAKKAN original dressing, spicy miso, vinegar rice, seaweed seaweed salad, seaweed, sesame seeds 9.00 Matcha Mochi Ice Cream 3.50 180 cal SPICY GARNET SPICY GARNET Miso Sauce VEGAN Vegetable broth, sesame paste, grilled pork, black 580 cal pepper, green onion, bamboo shoots, seasoned RAKKAN FAVORITES egg and garlic served with RAKKAN noodles RAKKAN LIMITED SPECIAL Creamy, hot, spicy flavor! Great for spice lovers! 850 cal Until 11/30/2021 Shrimp Shumai 7.00 190 cal Crispy Chicken (S) 7.00 370 cal Spicy and Hot! 14.50 Spicy Curry Ramen Steamed shrimp dumpling, pork fat, baby mix greens Deep fried chicken, baby mix greens, (L) 550 cal and RAKKAN original dressing with green onion lemon and mayonnaise 13.00 Miso Sauce Vegan Substitute Available Vegetable broth, sesame paste, chili, curry spice, grilled pork, green onions, bamboo shoots, Takoyaki -Octopus Balls- 7.00 230 cal QUARTZ seasoned egg served with RAKKAN noodles Battered octopus, green onion, seaweed, QUARTZ VEGAN It’s savory with a punch of curry spice! 900 cal teriyaki sauce, mayonnaise and sesame seeds 14.50 Creamy Sauce 560 cal Vegetable broth, grilled pork, green onion, bamboo shoots and seasoned egg served with RAKKAN noodles We serve products that may contain shrimp, eggs, soybeans, wheat. *These items may be served raw and/or undercooked or contain raw or undercooked ingredients. Creamy enriched Consuming raw or undercooked seafood or EGGs may increase your risk of foodborne illnesses. Please notify your server if you have any food allergies before placing 830 cal your order. Fried items are fried in the same vegetable oil as RAKKAN fried products. All noodles are boiled in the same boiling water. No gluten-free ramen available. RAKKAN Recommended Vegan Spicy 14.50 No Msg added. Inside DTLA 08 - 11, 2021 RAKKAN | Separate Alcohol Menu Width: 8.5 inch x Height: 12.5 inch ALCOHOL HOUSE WINE Red Wine & White Wine (glass) 7.00 Bottle Wine 40.00 HOUSE SAKE Alc: 13%~15% Cold (glass) 7.00 Hot (10oz) 9.50 BOTTLED BEER ASAHI Super Dry (11.3oz) 6.00 Dry hopping gives Asahi Super Dry a moderate balanced bitterness and a crisp, clean finish.
Load more

Recommended publications
  • Specialty Roll Recipe from Chef John Sugimura
    Making a specialty roll WITH CHEF JOHN SUGIMURA All the ingredients you need to make a delicious specialty sushi roll. Specialty rolls Spicy mayo • Jumbo lump canned • 1/4 cup Kewpie mayonnaise crab meat, drained • 1.5 tsp rice wine vinegar • Tuna filet, Ahi #1 grade • 1 tsp Mirin • English cucumber • 1 tsp Miso • 3 cups Japanese medium grain • 1 tsp sugar milled rice • 1 tsp Momiji Oroshi • 1 package of Nori (Japanese red pepper) • Black roasted sesame seeds • 1 tsp chime (Japanese one spice) • Sliced serrano pepper, optional garnish Optional • Soy sauce Awasezu or Sushizu • Wasabi (Sushi rice seasoning) based on one cup of uncooked rice: • Fresh ginger • 30ml rice vinegar Additional tools: • 17g granulated sugar • Bamboo or plastic rolling mat • 4g iodized salt • Rice cooker, optional Making a specialty roll with Chef John Sugimura Step 1: Preparing ingredients Drain excess liquid from the jumbo lump canned crab meat and add 1-2 Tbsp kewpie mayo as a binding agent. Kewpie mayonnaise is a little different than American mayo, because it’s made with only egg yolks—not whole eggs—and with rice or apple vinegar and no added salt or sugar. Mince tuna by using the back of the spoon to scrape small pieces into the bowl as instructed in the video. Prepare spicy mayo using ingredients above and as instructed in the video. Add one teaspoon to every two tablespoons of minced ahi tuna. Divide English cucumber into approximately 12 wedges. Adding avocado is a nice addition or alternative ingredient. Step 2: Preparing Gohan (Rice) Flood 3 cups Japanese medium grain milled rice (Kokuho Rose Rice) in cold water and drain to remove loose starch; flood rice in pan with cold water, fold rice in water seven times to gently agitate to reduce starch; drain; and repeat two times.
    [Show full text]
  • Miso Soup ‘Clean Choice’ Award 2017 Press Release
    Contents Instant Organic Miso Soup ‘Clean Choice’ Award 2017 Press Release ........... .3 Miso Sell Sheet ............................................................ 4 Grocery Headquarters Trailblazer Award Press Release ....................... .5 Best Foods for Men 2017 Eden Black Beans Men’s Health Press Release ......... .5 Beans Sell Sheet ........................................................... 6 EDEN Ume Plum Vinegar Awarded 2016 Best Bite Award ...................... .7 Oil & Vinegar Sell Sheet ................................................... .8 New Instant Miso Soups Press Release ....................................... 9 Eden Mochi is Awarded as a “2016 Top Kitchen Essential” Press Release ........ .9 Mochi Sell Sheet ......................................................... .10 Eden Foods Trailblazer Award 2016 ........................................ .10 Shoyu, Beans, Snacks in Men’s Health “125 Best Foods for Men” Press Release .. 11 Snack Sell Sheet .......................................................... 12 Eden Spicy Pumpkin Seeds 1st Place Award Press Release .................... .13 Media Contact Erin Fox Media Manager Eden Foods 701 Tecumseh Rd Clinton, MI 49236 [email protected] 517.456.7424 x203 edenfoods.com Press Release 23 February 2017 Instant Organic Miso Soup EDEN Instant Organic White Miso Soup 'Clean Choice' Award 2017 Clinton, Michigan – Clean Eating magazine's annual 2017 Clean Choice Award has been conferred upon EDEN Instant Red Miso Soup as announced in their February/March issue. Clean Eating
    [Show full text]
  • Prema Shanti Is Our Original Word, Combined Two Sanskrit Words, Means Prema Shanti "Heaven-Sent Love and Inner Peace"
    IN ORIG dƌĂĚŝƟŽŶĂůĂƌůĞLJDŝƐŽdƌd ĂĚĚŝƟƟŽŶĂů ĂƌƌůĞLJ DDŝƐŽŽ dƌĂĚŝƟŽŶĂůZŝĐĞDŝƐŽdƌĂĚĚŝƟƟŽŶĂůů ZŝŝĐĞ DŝŝƐŽŽ EŽƚŽEĂƚƵƌĂů^ĞĂƐĂůƚEŽE ƚŽƚŽ EĂƚƚƵƌĂů ^ĞĂ ƐĂůůƚ Old and Knowing th to the wing the e New journey Revie ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ Prema Shanti is our original word, combined two Sanskrit words, means Prema Shanti "heaven-sent love and inner peace". プレマシャンティ Ⓡ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ From Noto Weninsula ƋuasiͲnaƟonal Wark. hnreĮned͕ dŚĞĂƵƚŚĞŶƟĐ:ĂƉĂŶĞƐĞƚƌĂĚŝƟŽŶĂůĨŽŽĚƐĨŽƌĨƵƚƵƌĞŐĞŶĞƌĂƟŽŶ Organic. >ighter Ňaǀor miso made of Organic. FullͲbodied and matured deeƉ Ňaǀor MineralͲrich͕ contains more than ϵϬ tyƉes of minerals in organically grown whole soybeans and barley miso made of organically grown whole sea water mineral balance. No chemicals added͕ DƵĐŚůŝŬĞƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĐƵŝƐŝŶĞ͕:ĂƉĂŶĞƐĞƵƐĞĚƚŽůŝǀĞŽŶĞĐŽůŽŐŝĐĂůŽƌĚĞƌĂŶĚƐĞĂƐŽŶĂůŝƚLJ͘dŚĂŶŬƐĨŽƌ with Η<oũiΗ Miso starter͕barley malt͕ house soybeans and rice with Η<oũiΗ Miso starter͕ rice naturally moist. Made of beauƟful emerald green ĨĂƌŵĞƌƐ ĂŶĚ ĂƌƟƐĂŶƐ͕ WƌĞŵĂ ƐŚĂŶƟ ŝŶƚƌŽĚƵĐĞƐ ƚƌĂĚŝƟŽŶĂůůLJ ĂŶĚ ĂƵƚŚĞŶƟĐĂůůLJ ŵĂĚĞ ŝŶŐƌĞĚŝĞŶƚƐ ƚŽ ĐĂƌƌLJ ŽŶ deǀeloƉed with naturalͲhabitat yeasts͕ aged in malt͕ house deǀeloƉed with naturalͲhabitat NotoͲsea water͕ ƉuriĮed͕ reduced͕ and concentrated. ΗďĞĂƵƚLJŽĨƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĨŽŽĚƐΗĂŶĚΗŐƌĂĐĞĨƵůŶĞƐƐŽĨ:ĂƉĂŶĞƐĞĨŽƵƌƐĞĂƐŽŶƐΗ͘ cedar kegs more than a year in the tradiƟonal yeasts͕ aged in cedar kegs more than a year in Follow and reƉlicate tradiƟonal salt making with indirectly methods carried by Marukawa family*1 for the tradiƟonal methods carried by Marukawa boiled with low temƉerature with the doubleͲboil Θ low 1ϬϬyers. n allͲƉurƉose miso͕ great for eǀery family*1 for 1ϬϬyers. n allͲƉurƉose miso͕ great temƉerate crystallinjaƟon method methods;Ɖatent day use. for winter Ɵme. ƉrotectedͿ. Ňaǀorful and gentle͕ smooth͕ mellow Ňaǀor. Criteria for Prema Shanti Selection Enhance natural Ňaǀor of any kind of dishes. 345g(pouch) - 6/case item:00100008 345g(pouch) - 6/case item:00100005 100g - 100/case item:00100015 1.
    [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]
  • Futomaki Sushi Rolls Components: Sushi Rice Sushi Vinegar Sushi Filling (See Next Page)
    www.sasademarle.com • 609.395.0219 Futomaki Sushi Rolls Components: Sushi Rice Sushi Vinegar Sushi Filling (see next page) Sushi Vinegar Ingredients Quantity Rice Vinegar 1-1/3 cup Mirin 1/3 cup Sake 1/3 cup Granulated Sugar 1 cup Salt 4 TBSP Kombu Seaweed 1 pc Procedure 1. In a small pot, combine all ingredients except kombu seaweed and over medium heat, bring mixture to boil. Sushi Rice 2. When sugar has dissolved and mixture reaches a slight boil, remove Ingredients Quantity from heat. Short grain Japanese rice 2 cups 3. Transfer to a bowl, add the kombu to infuse and allow to cool. Water 1-3/4 cup 4. When sushi vinegar has reached room Procedure temperature, transfer to container and 1. Wash the rice under cold running water thoroughly and strain to keep in refrigerator until ready to use. remove excess water. Strain the kombu prior to using the sushi vinegar. 2. In a rice cooker combine rice and water, cook using white rice or “sushi” setting. Note: All the Japanese ingredients listed can be found in Japanese stores and Prep Notes: While the rice is cooking, usually between 40-50 minutes, you Asian markets.. can prep the sushi roll filing. 3. When the sushi rice is cooked, immediately transfer to a medium flat bottom container. 4. Begin to pour 1/4 cup of strained sushi vinegar over the rice while mixing the vinegar and rice together. The liquid will absorb into the rice. It’s best to work quickly in mixing. You want to break down any large lumps and coat the rice very well.
    [Show full text]
  • Downloadable Sushi Guide
    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
    [Show full text]
  • Ayurveda Cooking Workshop with Talya Lutzker, Certified Ayurvedic Practitioner
    Ayurveda Cooking Workshop With Talya Lutzker, Certified Ayurvedic Practitioner www.TalyasKitchen.com The Basics of Ayurvedic Cooking and Nutrition Ayurveda = Science of Life. Based in five element theory – about creating balance • Vata = air and ether Qualities include cold, dry, light, rough, subtle, crunchy • Pitta = fire and water Qualities include oily, hot, spreading, slippery, spicy, warming • -Kapha = earth and water Qualities include wet, heavy, cool, dense, thick, creamy, oily Modern Nutritional Principles for Cooking Whole Foods Oils are best consumed when raw, fresh & cold pressed Healthiest cooking methods: water-sautee, steam, bake, poach, boil and grill Complete vegetarian proteins are made by combining together the following: -nuts and/or seeds with grains (ex: hempseed with brown rice) -dairy with nuts/seeds or dairy with grains (ex: kefir with quinoa) The Rasas = Six Tastes The concept of taste is what heals, shifts and balances a person’s present constitution (Vikruti) 1. Immediate taste on the tongue = RASA 2. Immediate effect on digestion = VIRYA - digests hot or cold 3. Long-term, post-digestive effect = VIPAK Six Tastes of Ayurveda: Sweet, Salty, Sour, Bitter, Pungent, Astringent ASTRINGENT pulls, removes and constricts (air/earth) Quality: Helps remove excess water from tissue, moves and reduces mucous, drying, pulling, constrictive, purifying Example: Garbanzo beans, Pomegranates, Raw Honey, Potatoes, Berries, Beans SOUR warms, tonifies and liquefies (fire/earth) Quality: Hot and Tonifying, best used in small amounts. Builds appetite, creates heat and liquefication without excess heat Example: Yogurt, Kefir, Fermented Foods, Ume Plum, Lemons, Limes BITTER cleanses, cools and excretes (air/ether) Quality: Cold and Active, absorptive, clearing, purifying, true detox Example: Dark Leafy greens: Kale, Collards, Beet Greens, Dandelion, Nettles, Aloe Vera PUNGENT heats, dries, expels (air/fire) Quality: Stimulates appetite, maintains agni and active metabolism.
    [Show full text]
  • Japanese Seafood Business Matching in Chicago Product List
    Japanese Seafood Business Matching in Chicago Product List Date: Thursday, March 12, 2020 Venue: Virgin Hotels Chicago (203 N Wabash, Chicago IL 60601) Schedule: 1:00-2:00 PM Sushi Seminar @Miss Ricky (1st floor) 2:00-5:00 PM Business Matching @The Manor & The Sandbox (3rd floor) RSVP(free): https://jetroseafood2020.eventbrite.com JETRO Japanese Seafood Business Matching Floor map (3rd Floor) (Lobby) Registration The Sandbox The Manor ① Kyokuyo Co., Ltd. ⑥ Misaki Megumi Suisan Co., Ltd. ② RUMI JAPAN ⑦ KANEFUKU USA, INC ③ YOSHIMURA Co., LTD & ⑧ KANERYO Sea Vegetable CORP. FUKUSUI SHOJI LTD. ⑨ Kanematsu USA Inc. ④ G japan foods Inc. ⑩ China-Japan Corporation ⑤ Sanwa Foods Co., Ltd. ⑪ Uozu Fisheries Cooperative ⑫ JC TREND CO., LTD. ⑬ Maruni Sapporo Kiyota Foods ⑭ HACHIYO SUISAN CO., LTD. ⑮ Daiei Foods Co., Ltd. ⑯ KANEDAI Co.,Ltd. [Booth No.1] Kyokuyo Co., Ltd. Web: http://kamec.us/index.htm Imitation crabmeat products (Gluten free) Recipe: Salad, Pasta, Stir-fry, Deep-fry, Sandwich, and Soup PR: We use crab meat extract to give you high quality imitation crab. Easy to use. Steamed octopus Recipe: Sushi, Sashimi, Salad, Steak, Marinade, Carpaccio, Pasta PR: Steamed ready to use octopus. “TUNAGU” brand Bluefin tuna Recipe: Sushi, Sashimi PR: Sustainable farm raised Bluefin tuna from Ehime, Japan. [Booth No. 2] Rumi Japan Web: http://www.rumijapan.co.jp/en/company/ Frozen TS Hamachi Fillet Recipe: Sashimi, Sushi PR: Yellow tail smoked to retain natural color. Bisen Seabream Recipe: Sashimi, Sushi PR: Eco-friendly farmed seabream. Fed high quality feed which improves the quality of meat and color. [Booth No. 3] YOSHIMURA Co.,Ltd. Web (JP Only): http://yoshimura888.com Fish and Vegetable Dumplings Recipe: Grill, Fry, or Boil Microwave (600w about 3-4min.) PR: Certified HALAL.
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Alkaline Foods...Acidic Foods
    ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons
    [Show full text]
  • Satsuki Cucumber & Daikon Pickles Peas & Spring
    SATSUKI BY KOYA LONDON CUCUMBER & DAIKON PICKLES PEAS & SPRING VEGETABLES PEA MISO, ONSEN TAMAGO ‘NANBANZUKE’ SARDINES FENNEL AND CITRUS BRINE BRAISED BEEF BRISKET UDON MUSTARD GREEN & WILD GARLIC OIL MOCHI POPCORN WITH KINAKO KUROMITSU AND RHUBARB Satsuki by Koya Udon Braised beef brisket udon sits at the heart of this vibrant menu of Japanese dishes. 1. There are three stages to cooking udon : boiling, cooling and warming. 2. To boil, fill a large saucepan almost to the brim with 3-4 litres of unsalted water. Once boiling, gently shake and pull the udon noodles to separate them and lower 35 minutes Give the instructions a read through to familiarise into the water for 15 minutes. Add a dash of cold water if it looks likely to bubble over. yourself with the process before you start. Serves 2 3. In the meantime, set a full kettle on to boil. You will use this to warm the udon later. Sharing starters 4. Separately, empty the dashi into a small saucepan. Add the beef In the Box Preheat grill to 220°C or the highest heat. and mustard greens , bring to the boil, then turn the heat to low. Fried sardines 1. Place the fried sardines on a baking tray 5. When the 15 minute timer is up, drain the udon. Fill the Fennel & same pot back up with cold water and return the noodles onion escabeche and warm under the grill for 5 minutes. to cool them. Pea miso 2. Set a saucepan over a medium heat and Onsen tamago add the escabeche .
    [Show full text]
  • Kombu and Bonito Dashi – Basic Fish Stock Dashi Is a Seaweed and Fish-Based Stock Used As the Foundation for Many, Many Japanese Recipes
    Everyday Healthy! Everyday Delicious! From the Kitchen of Janice Feuer Haugen Tofu Wakame Miso Soup and Dashi, Too Miso soup is an essential part of traditional Japanese breakfasts. And, often served for lunch or dinner as well. Tofu Wakame Miso Soup is a classic combination. For a heartier soup, other items can be added for color, texture and flavor as well. I occasionally include soba noodles (cooked separately), sliced shiitake mushrooms, carrots, daikon and/or baby spinach. Makes 4 servings Start to Finish: 10 minutes 1/3 block organic firm tofu (4-5 ounces) cut into ¼-inch cubes 2 green onions thinly sliced on the diagonal 3 ½ cups dashi stock (recipe below) 1 ½ tablespoons dried ready-to-use wakame 3 ½ tablespoons miso (your choice of a single variety or a mixture) 1. Heat the dashi in a saucepan and bring it to a boil. Reduce the heat to a gentle simmer. (Cook optional add-ins in the dashi now.) 2. Stir in the tofu cubes and dried wakame. When heated through, reduce the heat to low. 3. In a small bowl, whisk together the miso with ¼th cup of the hot broth until smooth. Stir this mixture into the soup. Remove the soup from the heat. 4. Taste the soup. If it tastes too intense, add more dashi. If too mild, add a little soy sauce or more miso (first dissolved in a little of the broth). 5. Ladle the soup into bowls. Garnish with the sliced scallions. Serve immediately. EverydayHealthyEverydayDelicious.com Kombu and Bonito Dashi – Basic Fish Stock Dashi is a seaweed and fish-based stock used as the foundation for many, many Japanese recipes.
    [Show full text]