DOCSLIB.ORG

Latest Menu (PDF)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Latest Menu (PDF) R = Raw DF = Deep-fried j = Spicy APPETIZERS 1. Edamame 5 21. Lava Dips - Deep Fried Krab Salad crusted in a. Garlic 6 Panko with Scallions, Spicy Mayo, Eel Sauce b. Spicy j 7 and Habanero Mayo j c. Trufle 8 a. 3pc 7 b. 4pc 9 2. Miso Soup 3 c. 6pc 12 3. Gyoza Fried Japanese Dumplings 22. Kani Suno - Snow Crab with Shredded a. Shrimp, Chicken or Vegetable 6 Vegetables 11 4. Korean Dumplings - Sweet Potato Noodles, 23. Tako Suno - Sliced Octopus with Shredded Cabbage and Beef 7 Vegetables 11 5. Tempura 24. Spicy Conch Salad - Sliced Conch served Spicy a. Shrimp 8 with Shredded Vegetables j 12 b. Chicken 7 c. Calamari 9 25. Sushi Nachos - Assorted Diced Fish in Spicy d. Vegetable 7 Sauce served with Shrimp Chips, Masago, Radish Sprouts and Jalapenos R j 13 6. Panko Soft Shell Crab 10 26. Baked Mussels - Three Baked Green Mussels with 7. Vegetable Spring Rolls 5 Scallions, Masago, Cucumber, and Japanese Mayo topped with Sriracha *Cook time is longer R 10 8. House Salad Ginger Dressing 3 27. Yellowtail Carpaccio - Thinly Sliced Yellowtail 9. Steamed Rice 2.5 Toro topped with Black Tobiko, Jalapenos, Roasted Garlic Chips served with Ponzu R 15 10. Sushi Rice 3 28. Baked Scallops - Scallops, Mussels, and Shrimp 11. Jalapeno Bombers - Deep Fried Jalapenos Baked with Cucumber and topped with with Spicy Tuna, Cream Cheese, Krab Salad, Scallions, Sriracha, and Japanese Mayo Scallions, Topped with Masago, Spicy Mayo *Cook time is longer 11 and Eel Sauce R j 12 29. Sashimi Zuke - Pickled Cucumber with Salmon 12. Tuna Tataki - Seared Tuna with Ponzu, Scallions, topped with Tobiko & Scallion and Wasabi Seaweed Salad, Shichimi, and Masago R 11 Pickled Onions with Tuna & Wasabi Top R a. 4 pcs $8 13. Pan Fried Tofu - Korean Style Fried Tofu b. 8 pcs $15 with Green Onions and Shredded Seaweed with Special Soy Sauce 6 30. Tuna Tartar - Tuna marinated with Sriracha, Honey, Kimchi Base, Lemon Juice and Sesame Oil 14. Seaweed Salad 7 Topped on Avocado & Tempura Flakes with 15. Squid Salad 9 Radish Sprouts R 11 31. Tuna Tostada - Fried Wonton Topped with 16. Sushi Appetizer R 11 Avocado and Marinated Tuna and pickled 17. Sashimi App R 8 Jalapeno R a. 2 pcs $8 18. Tuna Kobachi - Tuna with Avocado, Masago, b. 4 pcs $15 Seaweed Salad, Shredded Vegetables. R j 13 32. Ceviche Trio - Garlic, Lemon, Cumin, and 19. Kimchi Pancake - *Please note does take Olive Oil with Shichimi, Parsley & Pickled some extra time 14 Onions served with Three Slices of Fish R 6 Consuming raw or undercooked meats, poultry, seafood, shellish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Brown Rice $2 R = Raw DF = Deep-fried j = Spicy DELUXE ROLLS Cucumber Wrap $2 1. Wednesday Morning - Salmon, Cream Cheese, and 24. Crunchy Shrimp - Top - Tuna, Avocado, Spicy Mayo & Avocado, topped with Scallions, Masago, Eel Sauce, Tempura Flakes - In - Shrimp Tempura & Avocado R 13 & Spicy Mayo R DF 12 25. Naruto Maki - Cucumber wrapped with Krab, Radish Sprouts 2. Caterpillar Roll - Top - Sliced Avocado & Eel Sauce & Avocado and Ponzu Sauce R In - Cucumber & Eel with Tempura Flakes 12 a. Salmon 12 3. Deluxe Vegetable Roll - Top - Sliced Avocado b. Tuna 13 In - Soy Paper wrapped with Takuwan, Wakame, c. Both 14 Kanpyo, & Tempura Flakes 12 26. Playboy - Top - Tuna, Avocado, Red & Black Tobiko, 4. Deluxe Philly - Top - Salmon and Avocado Scallions, Roasted Rice Crackers, & Spicy Mayo & Eel Sauce In - Cream Cheese and Smoked Salmon R 12 In - Shrimp Tempura, Cream Cheese, Krab & Avocado R 15 5. Dandiya - Top - Tuna Toro, Trufle Oil & Salt, 27. Mexican - Jalapeno, Cream Cheese, Shrimp Tempura, Kaiware, Scallions, Black & Red Tobiko Avocado, Scallops, topped with Masago, Sweet Chili Sauce, In - Spicy Tuna, Asparagus, Snow Crab & Cucumber R 21 Eel Sauce DF R j 13 6. Spider - Soft Shell Crab, Krab, Cucumber, Masago, 28. Fire Dragon - Top - Spicy Krab Salad, Eel, Avocado, Avocado topped with Spicy Mayo and Eel Sauce R 11 Tempura Flakes and Eel Sauce 7. Volcano - California Roll topped with Baked Spicy Mayo, In - Cucumber, Avocado and Shrimp Tempura 14 Sweet Chili Sauce and Krab (Real Crab 5) j 12 29. Jazzy - Spicy Sesame Krab Salad, Tempura Flakes, 8. Rainbow - California Roll with Assorted Fish on Top R 12 & Choice of Fish R j a. Salmon 11 9. Spicy Albacore - Albacore, Avocado & Habanero Mayo b. Tuna 12 In - Albacore, Sriracha, and Avocado R j 14 c. Both 13 10. Dragon - California Roll topped with Eel and Avocado and Eel Sauce 12 30. TNT - Shrimp, Cream Cheese, & Avocado topped with Baked Spicy Mayo, Masago, Scallions, Scallops, Shrimp, 11. Crunchy Dragon - Top - Eel with Avocado and and Eel Sauce R j 14 Tempura Flakes In - Shrimp Tempura, Cream Cheese, Avocado & Krab 13 31. Fire - Top - Tuna, Shrimp, Scallions, Habanero Masago, Jalapeno, Sriracha & Spicy Ponzu - In - Steamed Asparagus, 12. Hawaiian - Top Seaweed Salad Avocado, Cucumber, and Jalapeno R jj 15 In - Spicy Tuna and Avocado R j 12 32. Zombie - Top - Spicy Tuna, Krab Salad, Spicy Ponzu, 13. Unbelievable - Top Steamed Shrimp with Avocado and Scallions, & Red Tobiko Spicy Mayo - In - Spicy Tuna, Smoked Salmon, Cucumber In - Tuna, Avocado, & Asparagus (Real Crab 4) R j 15 and Cream Cheese R 13 33. White Russian - Top Escolar, Avocado, Spicy Ponzu, 14. Gator - Top Tuna & Avocado Scallions, and Red Tobiko In - Smoked Salmon, Krab & Cream Cheese R 12 In- Soy Paper wrapped with Krab Salad, and Avocado R j 13 15. Nole - Avocado and Tuna Topped with Habanero Mayo 34. Black Dynamite - Seaweed wrapped with Eel, Cucumber, & Masago R j 11 Spicy Tuna, and Tempura Flakes topped with Eel Sauce, 16. Knight - Yellowtail, Jalapeno, Scallions, Cucumber, Sriracha, and Scallions R j 14 topped with Red & Black Tobiko R 11 35. Surf n Turf - USDA Choice Korean BBQ, Shrimp 17. Magic - Top - Steam Shrimp, Avocado, topped with Tempura, Avocado, Spicy Mayo, and Scallions j 11 Scallions, Masago, Eels Sauce & Spicy Mayo In - Tempura Shrimp, Cream Cheese & Avocado R 14 36. Ninja - Top - Tuna, Avocado, Black Tobiko, Scallions and Chili Sauce - In - Octopus, Avocado, & Cucumber R j 15 18. Dancing Shrimp - Top Masago, Scallions, Spicy Mayo & Eel Sauce - In - Spicy Tuna, Avocado, Shrimp Tempura, Krab 37. Rendezvous - Deep Fried roll illed with Yellowtail, Salmon, Salad and Cream Cheese R j DF 13 Krab, Shrimp Tempura, Avocado topped with Scallions, Eel Sauce & Sriracha j DF 13 19. Crazy Japanese - Top - Shredded Krab, with Tempura Flakes, Masago, Scallions and Spicy Mayo (Real Crab $4) 38. Desiree - Top - Top Blackened Salmon with Cajun Mayo, In - Shrimp Tempura, Cream Cheese, Krab, & Avocado R 13 Squeezed Lemon, Eel Sauce, Scallions, & Garlic Miso In - Krab Salad & Caesar Salad R 14 20. Tropical - Top - Mango & Cranberries with Spicy Mayo In - Salmon, Cream Cheese, Avocado wrapped with 39. Lobster - Panko Crusted Lobster with Steamed Asparagus Soy Paper R 13 topped with Snow Crab, Scallions, Garlic Miso & Eel Sauce 20 21. Pink Lady - Tuna, Cream Cheese, Avocado, Krab Salad 40. Sora Roll - Top - Yellowtail, Spicy Ponzu, Garlic Chips, (Real Crab $3), Tempura Flakes, Soybean Paper with Spicy Avocado, Scallion, and Red Tobiko Mayo and Eel Sauce R 12 In - Steamed Shrimp, Cucumber, Snow Crab, & Avocado R j 15 22. Snow White - Soy Paper wrapped Roll with Krab Salad, 41. Hot Mama - Top - Seared Tuna, Spicy Ponzu, Scallion, & Fried Fish, Cream Cheese, Avocado topped with Spicy Habanero Masago - In - Spicy Tuna, Cucumber, & Mayo & Eel Sauce 11 Jalapeno R j 15 23. Dirty Old Man - California Roll topped with Chopped Tuna, 42. Wagyu Dynamite Roll - Top Wagyu and Spicy Crab Salmon, Albacore, Escolar, and Yellowtail R j 13 In - Shrimp Tempura, Cucumber and Avocado j 25 Brown Rice $2 R = Raw j = Spicy REGULAR ROLLS Cucumber Wrap $2 1. Avocado Roll 6 9. Yellowtail Roll R 8 15. Salmon Skin Roll - 6 2. Asparagus Roll 6 10. California Roll - Avocado, 16. Spicy Salmon Roll - Cucumber & 3. Cucumber Roll 5 Cucumber, & Krab 7 Salmon R j 7 4. Sweet Potato Roll - Deep Fried 11. Shrimp Tempura Roll - Avocado, 17. Spicy Krab Roll - Spicy Krab Sweet Potato, Cream Cheese Cucumber & Shrimp Tempura mixed with Tempura Flakes j 7 topped with Spicy Mayo 8 topped with Eel Sauce 6 18. Spicy Crab Roll - 8 5. Krab Roll 6 12. Philly Roll - Smoked Salmon, 19. Spicy Yellowtail Roll - Rolled Cream Cheese & Avocado R 8 6. Snow Crab Roll 7 with Cucumber R j 8 13. Albacore Roll R 7 7. Salmon Roll R 6 20. Spicy Tuna Roll - Rolled with 8. Tuna Roll R 7 14. Eel Roll 7 Cucumber R j 8 SUSHI BOATS 1. Titanic Boat – Sora Roll, Desiree, Ninja 16 pcs Nigiri, 22 pcs Sashimi Served with special appetizers R 130 2. Happy Boat - Playboy Roll, Dirty Old Man, 13 pcs Nigiri, 18 pcs Sashimi Served with a special appetizer R 75 3. Lola's Boat - Pink Lady Roll, Rainbow Roll, 10 pcs Nigiri, 15 pcs Sashimi with a special appetizer R 60 4. Love Boat - Shrimp Tempura Roll with 7pcs Nigiri, and 9 pcs Sashimi with a special appetizer R 50 SUSHI COMBOS 1. Sushi Regular Combo - California Roll / 7 pcs Nigiri all Chef's Choice R 19 2. Sushi Deluxe - Shrimp Tempura Roll / 10 pcs Nigiri all Chef's Choice R 22 3. Sashimi Regular Combo - 12 pcs all Chef's Choice R 20 4. Sashimi Deluxe Combo - 15 pcs all Chef's Choice R 23 5. Sushi Sashimi Combo - 5 pcs Nigiri / 7 pcs Sashimi all Chef's Choice with Spicy Tuna R 30 6. Tekka Don - Sushi Rice topped with Tuna, Shredded Seaweed, & Japanese Pickles R 20 7.
Load more

Recommended publications
  • Kentucky Fried Tofu with Potato Wedges & Homemade
    KENTUCKY FRIED TOFU WITH POTATO WEDGES & HOMEMADE BBQ Is your household new to tofu or looking for fun ways to use this protein-packed, super affordable, vegetarian ingredient? Our spin on fried chicken is a great way to introduce this tofu in a delicious way. Breaded with flour and cornflakes, this dish has a great crunch and the homemade BBQ will take your dinner to the next level! Ingredients Directions 14 oz tofu Read through entire recipe before getting started. 1.5 c flour Wash and dry all produce. Preheat oven to 400ºF 1 lb potatoes 1 can corn 1. Slice tofu in half like a book. Place a few paper towels or napkins underneath 1 - 15 oz can tomato sauce and on top of the tofu. Then add the other piece of tofu on top. Place a heavy 2 oz mustard skillet or cutting board on top. Allow at least 10 min to drain. Small dice onion. 1 onion Mince or grate garlic. Cut potatoes into wedges. 4 cloves garlic 1 c corn flakes 2. Prepare BBQ sauce: Heat 1 tbsp oil in a medium sauce pan over med-high heat. Add onion and cook 3-4 min until translucent. Add garlic and cook 1-2 min. Add From your pantry tomato sauce, mustard, vinegar, sweetener, and Worcestershire sauce. 1/2 c vinegar (any type) Season with salt and pepper. Whisk to incorporate. Simmer uncovered for 10-12 1/3 cup sweetener (sugar, min until sauce thickens. Remove from heat and allow to cool. honey, etc.) 2 tbsp Worcestershire 3.
    [Show full text]
  • Post 60 Recipes
    Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste.
    [Show full text]
  • The Japan News / Recipe
    Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century.
    [Show full text]
  • 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.
    [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]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • CRISPY TOFU BITES SANDWICH with SPICY BBQ SAUCE and SOUTHERN SLAW Yield: 3 Cups Ingredients Amounts
    CRISPY TOFU BITES SANDWICH WITH SPICY BBQ SAUCE AND SOUTHERN SLAW Yield: 3 Cups Ingredients Amounts BBQ Rub Salt 1 Tbsp. Ground black pepper 1 Tbsp. Sweet paprika 1 Tbsp. Dark brown sugar 1 Tbsp. Onion powder ¾ tsp. Granulated garlic ¾ tsp.. Ancho or New Mexico Chili, ground 1 Tbsp. Dry mustard ¾ tsp. Cumin ½ tsp. Spicy Barbecue Sauce Ketchup 1 cup Water ½ cup Apple cider vinegar ¼ cup Brown sugar ¼ cup Onion powder ¼ Tbsp. Ground mustard ¼ Tbsp. Spanish paprika ¼ Tbsp. Worcestershire sauce, vegan ½ Tbsp. Molasses 1 Tbsp. Cayenne as needed Ground black pepper ¼ tsp. Salt as needed Southern Slaw Cabbage, green fine julienne 4 cups Red cabbage, fine julienne ½ cup Carrot, fine julienne ½ cup Green onions, finely chopped ¼ cup Ground black pepper ¼ tsp. Salt as needed Cider vinegar ¼ cup Olive oil 1 Tbsp. Sugar 2 tsp. Celery seeds ¼ tsp. Ground black pepper to taste Salt to taste Assembly Nasoya Crispy Tofu Bites 1 lb. Whole grain bun, toasted 4 ea. Canola oil 1 oz. Method 1. For the BBQ Rub: Combine all the spices in a bowl. 2. For the Spicy BBQ Sauce: Combine all the ingredients in saucepan and bring to a simmer. Cook for 30 – 45 minutes or until you achieve a saucy consistency. 3. For the Southern Slaw: Combine the cabbages, carrots, and onions in a bowl. Season with salt and pepper and let sit for 5 minutes. 4. In a separate bowl, combine the vinegar, oil, sugar, celery seeds and black pepper. Add to the cabbage mixture and toss to combine. Adjust seasoning with salt and pepper. Drain excess liquid prior to serving.
    [Show full text]
  • 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.
    [Show full text]
  • Sushi/Sashimi
    Sushi/Sashimi - Assorted Sushi /10pc/ (10 ) 27 Assorted Sashimi /18pc/ (18 ) 38 Chef’s Choice Sushi /10pc/ 40 Chef’s Choice Sashimi /30pc/ 75 Chirashi Bowl 29 Chef’s Choice Sashimi Chef’s Choice Nigiri Nigiri (2pc) Sashimi (4pc) Bluefin Tuna /Toro/ Hon Maguro 15 29 Tuna Maguro 6 11 Salmon Sake 5 10 Yellowtail Hamachi 6 12 Mackerel Saba 5 9 Shrimp Ebi 4 Sea bass Suzuki 6 12 Ocean is limit Want bling Flounder Hirame 5 9 Octopus Tako 6 11 Billy Sushi’s Bluefin Tuna is one the freshest and highest quality Squid Ika 5 10 available. Experience Otoro (fatty tuna belly), a decadent, melt in Salmon roe Ikura 7 your mouth pleasure. or Chutoro (medium fatty tuna belly) and Akami (lean tuna) in sushi or sashimi presentations. We offer Bluefin Sea urchin Uni 10 tuna year-around subject to weather and supply conditions. Please Eel Unagi 6 12 check our “Today’s Landing” menu for availability, Kampai Egg Omelet Tamago 4 Scallops Hotategai 6 10 Caviar/red,black/ ( / ) Tobiko 6 12 Snow crab Kani 5 10 Red snapper Tai 5 9 Walu /White Tuna/ Mutsu 5 10 Capelin roe Masago 6 11 Sockeye Salmon Beni Sake 5 9 Sweet shrimp Ama Ebi 8 16 Billy Sushi is committed to providing high quality Surf Clam Hokkigai 5 9 dishes with high grade ingredients Billy Sushi Creations Silly Billy 22 Spicy Tuna, shrimp tempura, wrapped with avocado topped with 4 kinds of fish & touch of sweet and spicy sauce, crunchy flakes & of-course Kampai... NoLo YoLo ・ 23 Salmon, tuna, walu, red snapper with cilantro, avocado and cucumber wrapped with soy paper splash of ponzu sauce, wasabi aioli and chili oil Silly Billy George Clooney 2-14 21 Spicy tuna, dynamite mix, shrimp tempura, avocado tobiko wrapped with soy paper.
    [Show full text]
  • A Taste of the Peninsula Cookbook
    A TASTE OF THE PENINSULA ABOUT THIS COOKBOOK Over the years, many visitors and guests have enjoyed TABLE OF CONTENTS the delicious cuisine and libations offered across The Peninsula Hotels, which is often missed once BREAKFAST they have returned home. This special collection Fluffy Egg-White Omelette – The Peninsula Tokyo 2 of signature recipes, selected by award-winning Peninsula chefs and mixologists, has been created with these guests in mind. SOUP Chilled Spring Lettuce Soup – The Peninsula Shanghai 4 These recipes aim to help The Peninsula guests recreate the moments and memories of their SALADS AND APPETISERS favourite Peninsula properties at home. The Stuffed Pepper and Mushroom Parmesan – The Peninsula Shanghai 6 collection includes light and healthy dishes from Heritage Grain Bowl – The Peninsula New York 7 The Lobby; rich, savoury Cantonese preparations Charred Caesar Salad – The Peninsula Beverly Hills 8 from one of The Peninsula Hotels’ Michelin-starred restaurants; and decadent pastries and desserts that evoke the cherished tradition of The Peninsula CHINESE DISHES Afternoon Tea. Cocktail recipes are also included, Barbecued Pork – The Peninsula Hong Kong 10 with which guests can revisit the flavours of Chive Dumplings – The Peninsula Shanghai 11 signature Peninsula tipples. Steamed Bean Curd with XO Sauce – The Peninsula Beijing 12 Summer Sichuan Chicken – The Peninsula Tokyo 13 By gathering these recipes, The Peninsula Hotels Fried Rice with Shrimp – The Peninsula Bangkok 14 aims to share a few of its closely guarded culinary
    [Show full text]
  • Factsheet Sushi and Sashimi
    Factsheet Sushi and Sashimi There is increasing consumer demand for diverse cuisine. Sushi and sashimi are commonly available in many food establishments across the province. Sashimi typically consists of raw fish/ seafood only. Sushi is the generic term used to reference fish/ seafood (cooked or raw) or vegetables rolled around or placed on acidified rice and nori (seaweed). What are the risks? Even though sushi may not always contain raw or Other Food Safety Considerations partially raw fish or seafood, it is considered potentially hazardous, since it has characteristics There is a culinary preference to eat sushi with which could support microbial growth causing rice that has not been chilled. Sushi rice is foodborne illness. These foods can provide a usually acidified by vinegar after cooking. For a growth medium for microbes due to the presence short period of time, this acidification provides of rice, cut vegetables, tofu, and/ or cooked fish some protection against microbial growth which and seafood. can cause illness. The practice does not allow sushi to be stored at room temperature for Eating raw fish and seafood can increase the risk of human disease from microbes that are typically extended periods of time. If choosing to make destroyed by cooking. Parasitic risks can be sushi at home, consider the following food safety prevented through freezing fish to a temperature practices: of ‐20C (‐4F) or colder for a period of at least 7 days. Freezing cannot destroy viruses or bacteria. Thoroughly mix sushi rice to ensure all areas of rice are evenly acidified. There are fish which do not pose a significant risk to parasitic infection.
    [Show full text]
  • Value of Wholegrain Rice in a Healthy Human Nutrition
    agriculture Review Value of Wholegrain Rice in a Healthy Human Nutrition Marina Carcea Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Via Ardeatina, 546, 00178 Rome, Italy; [email protected]; Tel.: +39-06-5149-4429 Abstract: Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed. Keywords: brown rice; nutritional quality; brown rice technology; pigmented rice; glycemic re- sponse; cancer Citation: Carcea, M.
    [Show full text]