LUNCH SPECIAL Your Choice of Ramen Plus Only $3 Lunch Special Served Until 4Pm Mon-Fri (*Except Holiday)

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LUNCH LUNCH SPECIAL Your choice of Ramen Plus only $3 Lunch special served until 4pm Mon-Fri (*except holiday) A A B C D Pan Fried Pork Half Half Hakata-Meshi Dumplings Pork Fried Rice Chicken Curry Spicy cod roe, Mustard leaf over rice add cheese $1 Your favorite Ramen noodle 1 side order from above (A-D) $2.5 each $11 $10 $10.5 Rice Ball Full Size Pork Fried Rice Chicken Teriyaki Curry w/ Grilled Chicken, Konbu / Takana / Mentai / Ume & Pork Dumpling Fried Chicken, or Pork Full Size Pork Fried Rice Only $9.5 CASH ONLY Pork or except Wavy noodle or 1st choice Tan tan 2nd choice Choose Ramen ! --meat-- Chicken breast Ramen --noodle-- Straight noodle Kyu-shu Danji Terakawa Kara Ramen Ramen Terakawa $15 $11 $11.5 Whopper style noodle / 300g Bamboo shoot, red ginger, boiled egg, kikurage mushroom, pork, ma-yu, Bamboo shoot, red ginger, boiled egg, pork, Bamboo shoot, red ginger, boiled egg, pork, cabbage, beansprout & scallion kikurage mushroom & scallion kikurage mushroom, scallion & homemade chili oil in original pork bone soup. in original pork bone soup. in original pork bone soup. Miso Karamiso Ma-yu Vegetable Ramen Ramen Ramen Ramen $11 $12 $11.5 $12 Ma-yu: burned leek in garlic oil Genuine vegetable ramen w/ spinach noodle Pork, bamboo shoot, beansprout, boiled egg, Pork, bamboo shoot, beansprout, boiled egg, scallion, Bamboo shoot, red ginger, boiled egg, pork, Cauliflower, bok choy, tofu, scallion, bean sprouts, scallion, kikurage mushroom & corn kikurage mushroom, corn & homemade chili oil kikurage mushroom & scallion bamboo shoot, and corn. in original pork bone miso soup. in original pork bone miso soup. in original pork bone soup. Vegetable noodle soup (Shoyu or Miso) Tantan Chicken EXTRA TOPPINGS Bamboo shoot 1.00 Vege booster 1.50 Chicken breast 2.50 Ramen Sho-yu Bok-choy 1.00 Takana pickled nappa 1.50 Pork 2.50 Corn 1.00 Mentaiko-spicy cod roe 1.50 Kikurage mushroom 1.00 Half boiled egg 1.50 Kaedama 2.00 $12 Ramen (Extra Noodles) $11 Beansprout, sesame paste, ground pork, bok-choy, Bamboo shoot, beansprout, boiled egg, scallion, scallion & homemade chili oil slow cooked chicken breast, bok-choy, in spicy chicken miso soup. & naruto fish cake in chicken soy soup. CASH ONLY.

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1111; Choice of Ramen Or Udon (+$1) Noodles
� All Ramen Come With Sesame Seeds =1111; Choice of Ramen or Udon (+$1) Noodles Ramen Tonkotsu 13 Red Curry Ramen 14 R Pork broth, chashu pork belly, soft boiled egg, Thai red curry broth, bell peppers, boc choy, scallion, bamboo shoot, kikurage mushroom bean sprout, corn and seasoned ground chicken and nori A Shoyu Ramen Miso Ramen Chicken broth, soy sauce, soft boiled egg, bamboo M Chicken broth, miso, soft boiled egg, bamboo shoot, shoot, scallion, kikurage mushroom and nori corn, scallion, kikurage mushroom and nori Choice of: E Choice of: • Chashu Pork Belly 13 • Chashu Pork Belly 13 • Seasoned Ground Chicken 12 N • Seasoned Ground Chicken 12 • Korean Short Ribs 16 • Korean Short Ribs 16 • Veggies 12 • Veggies 12 Vegan Ramen 12 5 Spices Duck Ramen 16 Veggie broth, bok choy, roasted cauliflower, Family recipe five spices duck, bean sprouts, beansprout, corn, scallion, kikurage mushroom, bok choy, garlic oil and micro cilantro inari and soft tofu Tom Yum Seafood Ramen Soba Noodles 15 18 Spicy lemongrass tom yum broth with calamari, Cold green tea soba noodles, green onions, scallops and king prawn fried enoki mushrooms, fried tofu in a cold soba sauce with togarashi seasoning. Spicy Levels Kimchi & Fried Chicken Ramen 15 Dashi broth, kimchi, crispy karaage chicken, fried >< garlic, buttered corn, nori and scallion � * No Ramen Broth can be modified for any of the Ramen dishes * No substitution of Specialty Noodles in any of the Ramen dishes* Edra Toppi s for IAMIIH Extra Soup Broth 1 Ramen 3 Enoki Mushroom 2 Marinated Ramen Egg 2.5 Kimchee 2 Kikurage Mushroom 2 Ground Chicken 3 Corn 1 Tofu 2 ChaShu Pork Belly 4 Fried Onion 1 Bamboo 1 Korean Short Rib 5 Bean Sprouts 1 Nori Seaweed (3 Sheets) 1 Bok Choy 2 * Parties of 6 or more will be subjected to Automatic 18% Gratuity .
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Pork Soy Base and Chicken Stock Pac Choi, Bamboo Shoot
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The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
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Bamboo Shoot Rice Rice・・・・・・・・・・・・・・・・・・・・・・・180 g Boiled bamboo shoot・・・・・・・・・・・40 g Carrots・・・・・・・・・・・・・・・・・・・・20 g Dried shiitake mushroom・・・・・・2 g （or Fresh shiitake・・・・・・・・・・・・・20 g） photo Chicken thigh with skin・・・・・・・・・40 g Fried tofu slices・・・・・・・・・・・・・・・20 g Mitsuba (Japanese parsley)・・・・・5 g ☆Dashi (Japanese soup stock)・・210 ml ☆Usukuchi (Light) soy sauce・・10 g ☆Salt・・・・・・・・・・・・・・・・・・・・0.5 g ☆Sake (Japanese rice wine)・・・・・・・5 g ☆Sugar・・・・・・・・・・・・・・・・・・・・2 g Calories･････････････・･･414 Cal Protein･･････････････・・・･･･15.1 g Potassium････････････････308 mg Phosphorus･････････････・･184 mg Sodium･･････････・･････・･472 mg ･･ (Sodium chloride equivalent 1.2 g) 1. Start by washing the rice thoroughly until the water becomes clear. Drain the water with the sieve. *If the rice is low in water content, put it in the water and let it soak for 30 to 60 minutes after washing. 2. Cut bamboo shoots and carrots into thin rectangles and boil them for a few minutes. 3. Rehydrate, squeeze and cut dried shiitake mushroom into thin slices. 4. Slice the chicken diagonally into long, thin strips. 5. Cut fried tofu in half vertically and cut each portion into thin slices. 6. Cut mitsuba into 2-3cm sections and blanch. Put them in cold water and squeeze out the excess water. 7. In a rice cooker, add the rice from step 1. Add vegetables, mushrooms, chicken and fried tofu of steps 2-5, and the ingredients with a [☆]. Turn on the rice cooker. 8. Spoon the bamboo shoot rice into a rice bowl, garnish with mitsuba from step 6, and serve. ● You can substitute various types of mushrooms for bamboo shoots.
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Stir-Fries (Pad)
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Eat Bamboo Shoot Dishes
Journal of Critical Reviews ISSN- 2394-5125 Vol 7, Issue 11, 2020 STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO- EAT BAMBOO SHOOT DISHES Jonathan N. Tariga Quirino State University, Diffun, Quirino, Philippines Received: 10.03.2020 Revised: 17.04.2020 Accepted: 09.05.2020 Abstract Perceived health-related benefits encouraged more people around the globe to consume organically-produced foods nowadays. As a result , demand for and production of organic food, including bamboo sprouts or shoots, has increased significantly. Bamboo shoot is being investigated as a source of man's rich delights. Bamboo shoot contains nutritional substances like carbohydrates, protein, fat, fiber, vitamins and many other inorganic substances. Four dishes out of bamboo shoot were enhanced using the original recipes from five local natives, four restaurants and cookery books. The standardized dishes include Bamboo Shoot Adobo, Pickled Bamboo Shoot, Bamboo shoot in Coconut Extract, and Bamboo Shoot Adobo with coconut Extract. These standardized recipes were prepared using different cooking method. Water Retort Machine was used to thermally process the standardized recipes and packed in sealed retortable pouches to destroy microbes in the food to prolong shelf-life. Consumer acceptability tests were conducted using the 9-point hedonic scale utilizing 100 panelists to include 60 students and 40 members of the faculty and staff of Quirino State University. On other hand, the nutritional content of each dish was examined by experts using Menu Eval Plus Software. The four dishes received outstanding approval from the panelists in terms of color, colour , texture, aroma, presentation and taste. The findings of the nutritional study indicated that these dishes are low in calories, high in dietary fiber and abundant in different nutrients such as proteins , carbohydrates, amino acids , minerals, fats , sugar, fiber and inorganic salts.
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