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Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
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. -
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 -
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. -
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 -
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. -
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. -
Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk Between Citizen Science and DNA Barcoding
foods Article Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding Anna Maria Pappalardo *, Alessandra Raffa, Giada Santa Calogero and Venera Ferrito Department of Biological, Geological and Environmental Sciences, Section of Animal Biology “M. La Greca”, University of Catania, Via Androne 81, 95124 Catania, Italy; [email protected] (A.R.); [email protected] (G.S.C.); [email protected] (V.F.) * Correspondence: [email protected]; Tel.: + 39-095-730-6051 Abstract: The food safety of sushi and the health of consumers are currently of high concern for food safety agencies across the world due to the globally widespread consumption of these products. The microbiological and toxicological risks derived from the consumption of raw fish and seafood have been highlighted worldwide, while the practice of species substitution in sushi products has attracted the interest of researchers more than food safety agencies. In this study, samples of sushi were processed for species authentication using the Cytochrome Oxidase I (COI) gene as a DNA barcode. The approach of Citizen Science was used to obtain the sushi samples by involving people from eighteen different Italian cities (Northern, Central and Southern Italy). The results indicate that a considerable rate of species substitution exists with a percentage of misdescription ranging from 31.8% in Northern Italy to 40% in Central Italy. The species most affected by replacement was Thunnus thynnus followed by the flying fish roe substituted by eggs of Mallotus villosus. These results Citation: Pappalardo, A.M.; indicate that a standardization of fish market names should be realized at the international level Raffa, A.; Calogero, G.S.; Ferrito, V. -
Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants. -
TACHIBANA Lunch Menu
TACHIBANA Lunch Menu Lunch Special Mon- Fri 11:30am-2pm, Sat & Sun 12:00-2:30pm Served with Soup (Miso Soup or Osuimono Soup) and Salad (Green Salad or Bean Sprout Salad) for dine-in only. Upgrade to Seaweed Salad for $2. Sushi A* 寿司盛り合わせ A 13.5 Bento Box 弁当 Tuna, Salmon, Shrimp, White Fish, Escolar, Assortment served in a box. Inari (Fried Bean Curd) and 6pc of Roll. A ・Shrimp Tempura ・Hijiki Sushi B* 寿司盛り合わせ B 19.5 ・Grilled Salmon ・Tamago (Egg Omellet) Tuna, Flounder, Yellowtail Shrimp, Salmon, Eel, Escolar and ・Yakitori (Chicken and Veggie on skewer) 17.5 Choice of Roll (Tuna Roll, Spicy Tuna Roll or Hamanegi Roll) Sashimi* 刺身盛り合わせ 19.5 B* ・Shrimp Tempura ・Hijiki Tuna, Salmon, White Fish, Seared Tuna, Special Cucumber Cup. ・Grilled Salmon ・Tamago (Egg Omellet) ・Dumplings ・California Roll Chirashi* ちらし 14.5 ・Yakitori (Chicken and Veggie on skewer) 22.5 Assortment of fresh fish on top of rice. Mushi Zushi 蒸し寿司 15 Rice Bowl 丼 Eel, Shrimp, Egg, Crab stick, Masago, Fish Flake Rice Bowl with Topping served on warm rice. Oyakodon Chicken, egg, onion & scallion 11 さば押し寿司 Saba Oshizushi* 14.5 simmered in a sauce. Pressed box sushi with marinated Mackerel. Tendon Shrimp and Vegetable Tempura 11 Unagi Oshizushi うなぎ押し寿司 20 Pressed box sushi with broiled Eel. Nikudon Thinly sliced rib-eye beef 16.5 cooked w/onion and Futomaki 太巻き 13.5 Shirataki noodle. Egg, Shiitake Mushroom, Gourd, Fish Flake, Spinach, rolled with rice and seaweed. Katsudon Pork cutlet simmered 14.5 w/ egg & onion in sauce Tempura 天ぷら Lightly battered and crispy deep fried. -
Osechi Ryori
Vol. 31 No. 4 January 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Contemporary Osechi Ryori — Annual Events 5 JAPANESE STYLE: and Traditions Tai Sea Bream TASTY TRAVEL: Winter: From Harvest Fukushima Kozuyu — to New Year 6 by Yoichiro Nakamura MORE ABOUT JAPANESE COOKING: Cod Yuki-mi Nabe “Snow-Viewing” Hot Pot with Cod Our series featuring the traditional celebratory foods Katsuo no Tatsuta Age associated with Japan’s old lunar calendar concludes Deep-Fried Bonito with this fi nal installment, where we follow harvest- — related events, Shichi-Go-San rites of passage, the winter solstice and fi nally, the anticipation of 8 another New Year. KIKKOMAN TODAY: KFE Celebrates 20 Years in the Netherlands Annual Events and Traditions Winter: From Harvest to New Year From left: Gohei-mochi; sekihan Harvest Festivals onjiki, or “one hundred foods,” and festoons of tree branches are Annual events and traditions in are presented. Similar offerings traditionally sold at festivals Japan are linked to the ancient are made at other shrines held during the tenth or first cycle of growing rice. As autumn throughout Japan. lunar month. These are hung approaches, the rice blossoms, its The tenth month of the lunar with auspicious decorations that ears laden with tiny white calendar marks the beginning of symbolize prosperity and fl owers—and it is just at this time winter. The custom observed on happiness, such as oval-shaped that the Japanese archipelago the “Day of the Boar” of this gold coins and tai. -
Part 3 TRADITIONAL JAPANESE CUISINE
Part 3 TRADITIONAL JAPANESE CUISINE Chakaiseki ryori is one of the three basic styles of traditional Japanese cooking. Chakaiseki ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front fold of their garments to ward off hunger pangs) is a meal served during a tea ceremony. The foods are fresh, seasonal, and carefully prepared without decoration. This meal is then followed by the tea ceremony. (Japan, an Illustrated Encyclopedia , 1993, p. 1538) Honzen ryori is one of the three basic styles of traditional Japanese cooking. Honzen ryori is a highly ritualized form of serving food in which prescribed types of food are carefully arranged and served on legged trays (honzen). Honzen ryori has its main roots in the so- called gishiki ryori (ceremonial cooking) of the nobility during the Heian period (794 - 1185). Although today it is seen only occasionally, chiefly at wedding and funeral banquets, its influence on modern Japanese cooking has been considerable. The basic menu of honzen ryori consists of one soup and three types of side dishes - for example, sashimi (raw seafood), a broiled dish of fowl or fish (yakimono), and a simmered dish (nimono). This is the minimum fare. Other combinations are 2 soups and 5 or 7 side dishes, or 3 soups and 11 side dishes. The dishes are served simultaneously on a number of trays. The menu is designed carefully to ensure that foods of similar taste are not served. Strict rules of etiquette are followed concerning the eating of the food and drinking of the sake.