Dinein Dinner Menu

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HIBINO dinner menu Appetizer Tofu Tuna Tataki Salad 15 Fresh House Made Tofu 6 Seared Tuna Sashimi with Avocado, Mesclun with Onion Soy Dressing Served cold or warm with Grated Ginger, Scallions & Soy-Dashi Sauce Field Green Salad 7 Agedashi Tofu 10 Mesclun, Shaved Daikon & Carrot with Ginger Dressing Deep-fried Tofu, Shishito Peppers, Shiitake Mushroom with Dashi Broth Seaweed Salad 9 Wakame and Green & Red Seaweed with Ponzu Dressing Shira-ae 8 Blanched Vegetables served with Tofu Sauce Kamo Salad 14 Roasted Duck Slices and Mesclun with Shiso Dressing Shrimp Toji maki 14 Hamachi Salad 15 Spring Roll Kyoto style — Shrimp Wrapped in Yuba (Tofu skin) Yellowtail Sashimi and Mesclun with Onion Soy Dressing Beef Kakuni 16 Braised Short Ribs in Umami Soy Broth Obanzai Entree (Kyoto-homestyle Japanese Tapas) Obanzai is a wide variety of home style dishes in Kyoto. 18 Many of these recipes have handed down from generation Hibino Teriyaki Chicken to generation. Roasted Chicken served with Teriyaki Sauce 24 Daily Obanzai 6 Beef Kakuni Ask your serve r/Seek an Obanzai Board Braised Short Ribs in Umami Soy Broth 20 Salmon Miso Zuke Sides Broiled Miso-marinated Salmon with Saikyo Miso Edamame 5 18 Miso Soup 4 Tonkatsu Steamed Rice 3 Panko Breaded and Fried Pork Loin served with Tonkatsu Sauce Sushi Rice 4 Tsuke-mono (Japanese Pickles) 5 Teishoku (add-on to your entrees) +8 with Rice + Miso Soup + Chef’s Choice Mini Obanzai HIBINO dinner menu Sushi Special Sushi Sushi & Sashimi Salmon Hako Sushi 16 Tuna 5 Hako Sushi (Box Pressed Sushi) with Salmon, Kanpyo, Shiso Leaf, and Hishiho-miso Salmon 5 Yellowtail 5 Anago Hako Sushi 18 Shrimp 5 Hako Sushi (Box Pressed Sushi) with Sea Eel, Shiso, Kanpyo, and Shredded Egg Omelet Scallop 6 Crab Stick 4 Tobiko (Flying Fish Roe) 5 Tuna Hako Sushi 18 Ikura (Salmon Roe) 7 Hako Sushi (Box Pressed Sushi) with Tuna, Avocado, and Shiso Leaf Eel 5 Anago (Sea Eel) 6 Panko-Crusted Eel Roll 18 Tamago (Egg Omelet) 4 Deep Fried Panko Crusted Eel with Avocado and Cucumber Rolls Kyoto Style Futomaki 14 Tuna Roll 7 Roll of Tuna, Shrimp, Eel, Avocado, Cucumber, Tamago, Tobiko with Yuzu Mayo Spicy Tuna Roll 7.5 Spicy Scallop Roll 8 Hibino Sushi Plate 26 Salmon Roll 6.5 7 pieces of Chef’s choice Sushi + One Roll from Regular Sushi Section Salmon Avocado Roll 7 Yellowtail Scallion Roll 7 Yellowtail Jalapeño Roll 7 Hibino Sashimi Plate 32 Shrimp Cucumber Roll 7.5 15 pieces of Chef’s choice Sashimi + Steamed Rice Shrimp Tempura Roll 7.5 California Roll 6.5 Eel Avocado Roll 7 Tekka Don 20 Eel Cucumber Roll 7 Soy Marinated Tuna Sashimi over a Bowl of Sushi Rice and Shredded Egg Omelet Avocado Roll 5 Cucumber Roll 5 Avocado Cucumber Roll 5.5 Kanpyo Roll 5 (Soy-simmered Squash Strips) Ume (Plum) Shiso Roll 5 Additional items (Each) Avocado 1 Cucumber 1 Spicy Mayo 1 Flying Fish Roe 2.

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Ippudo Ny Signature Appetizers Ippudo Ramen
APÉRITIF Specialty Sake Paired with Cheese チーズと合わせてお召し上がりください一本義吟香梅般若刀甘辛梅酒勝山純米大吟醸「元」 HANNYA PLUM SAKE 7 KATSUYAMA “GEN” 12 Junmai Daiginjo Chili-infused spicy plum sake. Full-bodied, Originally created over 300 years ago rich, and sweet with a spicy dry finish by Katsuyama brewery as an offering to legendary samurai lord Date Masamune 1 OZ 1 OZ IPPUDO NY SIGNATURE APPETIZERS 一風堂バンズ一風堂手羽 IPPUDO BUNS IPPUDO WINGS 7 PORK OR CHICKEN 9, VEGETABLE 8 V Fried chicken wings (3pc) glazed with Steamed buns (2pc) filled with your choice of Ippudo’s special black pepper sauce pork, chicken, or eggplant & eringi, served Additional piece, $2 with Ippudo’s original spicy sauce and mayo 一風堂サラダ US和州牛のタタキ IPPUDO SALAD V IPPUDO WASHUGYU TATAKI 28 ADD TOFU 2, AVOCADO 3 Sliced US washugyu beef grilled medium- Noodle-cut cucumber, carrot, chopped kale, rare, served with an Ippudo original Fuji and mixed greens with Ippudo’s original apple sauce soy dressing STARTERS KISETSU MAKI 季節の巻き V 5 Sushi-style roll with seasonal vegetables in a soy paper EDAMAME 枝豆 V, G 6 with yuzu citrus salt GOMA-Q 胡麻きゅうり V, G 6 Cucumber seasoned with Ippudo’s original sesame oil sauce IPPUDO FRIES フライドポテト V 7 French fries tossed in Ippudo’s original spicy seasoning salt SHISHITO しし唐の素揚げ V 8 Flash-fried Japanese peppers with yuzu salt IPPUDO BUNS 一風堂バンズ (V) 9 Steamed buns (2pc) filled with your choice of pork, chicken, or eggplant & eringi mushrooms, served with Ippudo’s original spicy sauce and mayo IPPUDO RAMEN Ippudo’s Tonkotsu pork-bone ramen soup is perfected by blending soups in three stages of preparation.
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Miso Soup ‘Clean Choice’ Award 2017 Press Release
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Japanese Cuisine, Contemporary Style
Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction.
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Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual.
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BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached.
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9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
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Red Miso Soup White Miso Soup Eden Miso Basic Miso Soup
Eden Miso Basic Miso Soup Traditional miso, very rare, is strengthening comfort. A delicious, versatile superfood that protects us. Authentic miso improves quality of life while it enlivens and braces. Miso Miso’s ingredients are transformed through SOUP fermentation preparing them for easy Miso assimilation. The traditional miso making Red Miso Soup process is at least 10,000 years old. Whole An all-organic soup blend soybeans and grain are cooked, inoculated with of mugi & hacho miso, a koji starter culture, salted, and then aged kuzu root, wakame, and in kegs under tons of river stone presssure. scallions. Soothing and Japan’s folklore holds that knowledge of this strengthening miso soup. fermentation process was a gift imparted to 2 to 3” pieces of Eden Wakame ~or~ Handmade miso soup humanity during the age of the gods. Eden 1 teaspoon Eden Wakame Flakes freeze-dried to protect Misos are made of real organic, non-GMO 4 cups water nutrients and taste. ingredients and have five times more protective Traditional miso soup that 2/3 cup onion, thinly sliced isoflavones than unfermented soy food. tastes as it should, centers and nourishes. 1/2 cup carrots, thinly sliced In miso fermentation, bean and grain 2 Tbsp Eden Genmai Miso, puréed in 2 T. White Miso Soup protein is broken down to amino acids, water or to taste Mild, sweeter, all-organic complex carbohydrates 1/4 cup green onions, finely sliced miso soup of rice and become simple sugars, with Rinse wakame, soak in cold water to cover for non-GMO soybean miso beneficial phytonutrients and 5 minutes and dice, or add flakes directly, no with kuzu, silky tofu, and antioxidants being created soaking required.
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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.
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(Raw) Sushi Platter Small 9 Pieces 35 Large 14 Pieces 53
SUSHI & SASHIMI PLATTERS Sashimi Platter Small 12 pieces 35 Large 24 pieces 63 Nigiri (Raw) Sushi Platter Small 9 pieces 35 Large 14 pieces 53 Aburi (Seared) Sushi Platter Small 5 pieces 32 Large 10 pieces 59 À LA CARTE SASHIMI & SUSHI Sashimi Nigiri Sushi (Raw) Aburi Sushi (Seared) 5 pieces 2 pieces 2 pieces Tasmanian Salmon 19 9 Tasmanian Salmon Belly 22 10 11 Queensland Tuna 22 11 Japanese Tuna Belly 41 20 21 Japanese Buri Kingfish 22 12 Japanese Buri Kingfish Belly 26 13 14 Hokkaido Scallops 24 12 13 LARGE SUSHI ROLLS - Six pieces per serve Salmon Tempura Roll 16 Tempura salmon and mayonnaise Spicy Tuna Roll 17 Fresh tuna, avocado, cucumber, home-made chili sauce and wasabi Scallop Tempura Roll 18 Hokkaido scallop tempura, flying fish roe, cucumber, shiso leaf, and mayonnaise Aburi Salmon Roll 23 Pickled radish, blue swimmer crab meat and avocado wrapped with seared salmon SMALL SUSHI ROLLS–– Six pieces per serve Cucumber 8 Avocado 9 TAS Salmon 9 QLD Tuna - raw 10 QLD Tuna - cooked 10 TAS Salmon and Avocado 11 QLD Tuna and Avocado - raw 11 QLD Tuna and Avocado - cooked 11 NABEMONO - JAPANESE HOT POTS Minimum order of two serves Wagyu Sukiyaki 81/serve Thinly sliced Full-blood MB8-9 Wagyu beef and fresh vegetables, cooked in traditional sweet soy sukiyaki sauce. Served with rice and miso soup Kani Tonyu Nabe 85/serve Alaskan king crab with Asian mushrooms and seasonal vegetables. Cooked in soy milk and seafood stock then combined with rice, shredded nori seaweed, chopped shallots and egg to create zosui (rice soup) STARTERS Edamame
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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.
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Small Plates Soups & Salads Noodle Bowls Congee
SMALL PLATES Edamame 6 Egg Rolls 9 Sweet Chili Sauce Pot Stickers 10 Soy vinegar dipping sauce Vegetable Spring Rolls 10 Sweet & Sour duck sauce Crab Rangoon 11 Spicy plum sauce BBQ Spare Ribs 13 Crispy Dynamite Shrimp 13 Spicy mayonnaise Shrimp Tempura 12 Mirin Dipping sauce Vegetable Tempura 10 Mirin Dipping sauce SOUPS & SALADS House Salad with Ginger Dressing 7 Mixed greens, onions, carrots, julienne tomatoes, daikon threads & Kaiware Marinated Seaweed Salad 7 Sliced cucumber, carrots, in a sesame soy ginger marinade Hot & Sour 7 Chicken broth, bamboo shoots, mushrooms, tofu, dark soy & egg Wonton 8 Shrimp & Pork dumpling with chicken broth and Chinese broccoli Miso 7 Tofu, seaweed, & scallions NOODLE BOWLS Egg Noodles, Chow Fun, or Rice Noodle Vietnamese Pho 15 Fish Balls, Beef Balls, Rare Beef or a Combination Braised Chicken Noodle 14 Shredded chicken, scallions with fresh ho fun Oxtail with Kim chee 14 Braised oxtail with carrots, ginger in beef broth Spicy Seafood Udon Noodle 16 Shrimp & scallops with Chinese broccoli Vegetable Noodle Soup 13 Thin egg noodles, fresh enoki mushrooms, snow peas, yu choy, bean sprouts, scallions & fried shallots CONGEE Rice Porridge Chicken, Beef or Pork 10 Seafood 14 275032 10 /13 SPECIALTY ROLLS Lillie’s Roll 14 Spicy Tuna wrapped inside out, topped with avocado and eel sauce Jersey Shore 16 Soft shell crab, cream cheese, salmon with basil aioli and eel sauce The Boardwalk 18 Crunchy soft shell crab, cucumber, topped with spicy tuna, crab mix and sweet soy The Nugget 18 Shrimp, scallops, Asian vegetables, tempura fried, with spicy ponzu dipping sauce Yum Yum Babe 18 Shrimp tempura, crab mix, cucumber, topped with spicy salmon, avocado with ponzu spicy mayo Dragon 16 Jumbo lump crab, cream cheese, cucumber, masago, inside out, topped with tuna and avocado Hand Grenade 14 Hand Roll scallops, shrimp, masago, tempura crunch Taste of A.C.
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Happy Hour Umami Lingo
umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind.
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