Premium Ponzu Sauces Food Service

Total Page:16

File Type:pdf, Size:1020Kb

Premium Ponzu Sauces Food Service PREMIUM PONZU SAUCES FOOD SERVICE CITRUS PONZU DRESSING & MARINADE Case UPC Case WT. Case Case Pallet Pallet CS/ PACK SIZE Number (LBS) Dimensions Cube TI X HI PAL 6/64 OUNCE 100-70641-06650-9 35.0 10 x 15 x 10.38 1.19 13x4 52 INGREDIENTS: WATER, GRAPEFRUIT JUICE, VINEGAR, CITRIC ACID, SALT, SUDACHI ESSENCE, CLOUDING AGENT, TURMERIC FOR COLORING * SOY PONZU MARINADE & SAUCE Case UPC Case WT. Case Case Pallet Pallet CS/ PACK SIZE Number (LBS) Dimensions Cube TI X HI PAL 6/64 OUNCE 0-70641-06653-6 35.0 10 x 15 x 10.38 1.19 13x4 52 INGREDIENTS: WATER, SOY SAUCE (WATER, WHEAT,* SOY BEANS, SALT), SUGAR, VINEGAR, SALT, CITRUS (SUDACHI) JUICE, CONCENTRATED LEMON JUICE, CITRIC ACID, NATURAL FLAVOR, YEAST EXTRACT *Wheat has been processed to meet the FDA standards for gluten-free food. * YUZU PONZU SOY DRESSING Case UPC Case WT. Case Case Pallet Pallet CS/ PACK SIZE Number (LBS) Dimensions Cube TI X HI PAL 6/64 OUNCE 0-70641-06654-3 35.0 10 x 15 x 10.38 1.19 13x4 52 INGREDIENTS: WATER, SOY SAUCE (WATER, WHEAT,* SOY BEANS, SALT), SUGAR, VINEGAR, CITRUS (YUZU) JUICE, SALT, KONBU EXTRACT, CONCENTRATED LEMON JUICE, CITRIC ACID,YEAST EXTRACT, NATURAL FLAVOR *Wheat has been processed to meet the FDA standards for gluten-free food. GENUINE SUDACHI AND YUZU FLAVOR • NO MSG • MADE IN THE USA <US> 12oz 24oz GB <US> 12oz 24oz SG GB <US> 12oz 24oz Lite SG PERFECTLY CRAFTEDGB 12 OUNCE CITRUS PONZU Organic RV Lite SG OrganicSG Organic RV Lite SudachiCitrusPonzu OrganicSG Organic RV THREE DELICIOUS SudachiSoyPonzu VARIETIES SudachiCitrusPonzu OrganicSG PERFECT FOR TABLE TOP USAGEYuzuPonzu SudachiSoyPonzu SudachiCitrusPonzu Ponzu Soy Dressing with Yuzu Citrus Genuine Ingredients • Flavorful combination of real Yuzu juice and soy • Ideal sauce for summer vegetables, stir fry, tofu and chicken, or on broiled or grilled fish and shrimp Gluten Free Wake-up the flavor of Shabu Shabu, dumplings and SudachiSoyPonzupot stickers • YuzuPonzu Ponzu Soy Dressing with Sudachi Citrus No MSG, artificial colors, • Genuine Sudachi lime is added to pure soy sauce to flavors or preservatives create this classic Ponzu • Perfect for flavor rich meats like beef, pork or duck • Great dipping sauce for edamame or on winter vegetables like broccoli and snow peas Ponzu Sudachi Citrus Marinade YuzuPonzu • Brings the real Sudachi flavor of Japan to your kitchen • Excellent as a base for salad dressings and marinades with a snap of Sudachi lime • Use it straight for great flavor in any dish calling for citrus juice Case UPC No. Case WT. Case Case Pallet Pallet DESCRIPTION Pkg/Size CS/PAL 200-70641 (LBS) Dimensions Cube TI X HI Ponzu Soy Dressing with Yuzu Citrus 06630-1 6/12 oz. 10.0 8.2 x 5.7 x 8.0 .22 42x5 210 Ponzu Soy Dressing with Sudachi Citrus 06620-2 6/12 oz. 10.0 8.2 x 5.7 x 8.0 .22 42x5 210 Ponzu Sudachi Citrus Marinade 06610-3 6/12 oz. 9.5 8.2 x 5.7 x 8.0 .22 42x5 210 16203 Vermont Ave, Paramount, CA 90723 © 2016 Marukan Vinegar (U.S.A.) Inc. Marukan-USA.com [email protected] • 562-630-6060 FS-004-16A.
Recommended publications
  • Azabu Food Menu 1.20
    OTSUMAMI STARTERS HOT EDAMAME 6 TORI KARA-AGE JIKASEI TARTAR 14 Fresh boiled edamame, sea salt Japanese style boneless fried chicken served with housemade tartar sauce KARI KARI BACON POTATO SALADA 7 House potato salad topped with crispy bacon TOMOROKOSHI TEMPURA CURRY SALT 8 Crispy corn tempura, curry salt SANSHU TOMATO TO OKRA PONZU JELLY 8 Colorful tomatoes and okra with ponzu jelly CHIKUWA ISOBE-AGE SWEET CHILI SAUCE 10 dressing Nori seasoned fish cake tempura bites, sweet chili sauce TORI TO INGEN GOMA-AE 8 String chicken and green beans LOBSTER TEMPURA BUBU ARARE 15 in sesame marinade with green grapes TO SPICY MAYO AE Slipper lobster tempura finished with spicy mayo and crispy bubu rice crackers EBI TO YASAI TEMPURA MORIAWASE SALADA SALADS 18 Shrimp and vegetable tempura, tempura dashi sauce AZABU HOUSE SALADA 11 Fresh greens and citrus topped with crunchy SALMON CHAN CHAN YAKI 23 vegetable chips, kelp dashi dressing Salmon on a bed of rich miso sauce with cabbage and shimeji mushrooms, served on sizzling plate SMOKED SALMON TO KALE SALADA 14 Smoked Salmon and Kale salad, wasabi dressing GINDARA SAIKYO YAKI OROSHI PONZU 26 Miso black cod, grated radish and ponzu ROKU-SHU ORGANIC YASAI SEIRO MUSHI, 15 SANSHU DIP SAKURA PORK TONKATSU SURI-GOMA 21 Bamboo steamed organic vegetables, TONKATSU SAUCE moromi miso, yuzu kosho mayo, sesame sauc Sakura Pork cutlet, tonkatsu sauce & grated sesame COLD REISEI YASAI NO TAKI AWASE 11 Seasonal vegetables cooked in dashi, served chilled HAMACHI JALAPENO AZABU STYLE 15 Daikon and cucumber wrapped with
    [Show full text]
  • 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.
    [Show full text]
  • Unforbidden Fruits: Preventing Citrus Smuggling by Introducing Varieties Culturally Significant to Ethnic Communities
    CRB Funded Research Reports Research Project Progress Report Unforbidden fruits: preventing citrus smuggling by introducing varieties culturally significant to ethnic communities David Karp, Tracy Kahn, Toni Siebert, Robert Krueger, Richard Lee and Georgios Vidalakis efore long, as you are driving down a country road, you Federal and state agencies strive mightily to stop smug- may be puzzled to see plantings of unfamiliar citrus glers, but it’s impossible for them to catch them all. Only a Band citrus relatives such as curry leaf, bael and etrog, small percentage of agricultural cargo is inspected, and in perhaps grown in greenhouses or on trellises. It might be even any case many of those who smuggle citrus do so for reli- more surprising to learn that the Citrus Research Board has gious and cultural purposes, not fully understanding the po- had a hand in the diffusion of these esoteric crops. tential impact. Unfortunately, these culprits are unlikely to The rationale is unusual but compelling: Although these be deterred by conventional interdiction strategies. crops could be profitable for a few nurseries that sell the trees, Complementary to interdiction, there’s another ap- and for the farmers that grow them, far more important is the proach -- reducing demand -- that can play a crucial role in benefit they could bring to California’s entire citrus industry suppressing smuggling. The concept is simple: if a product by avoiding economic damage from smuggling. As we know is readily available in California, smugglers won’t bother to all too well, illicit imports pose a grave danger of introducing bring it in.
    [Show full text]
  • DINNER MENU Sushi Bar & Asian Grill
    sushi bar & asian grill DINNER MENU Welcome to Chinoise! Our restaurant was created to offer our guests a taste of Asia. The menu features authentic Pan-Pacific Rim cuisine, designed and created by Chef de Cuisine Thoa Nguyen. At Chinoise, we prepare delicious dishes from across Asia, spanning Vietnam, Thailand, China, and Japan. Our chefs have extensive training, with years of experience. We specialize in fresh sushi delicacies, seafood, and vegetable dishes, and all our menu items are cooked to order, using only the highest quality ingredients. Our culinary delights will entice your palates with fresh and flavorful ingredients. www.chinoisecafe.com Chinoise invites you to taste Chef Thoa’s winning dish as featured on “Beat Bobby Flay's” Homeland episode. “HOMELAND” Onions get chopped and garlic gets smashed when Vietnamese-born Thoa Nguyen does battle with high-end chef Jason Hippen. Chefs Anne Burrell and Scott Conant decide who has the cuisine to reign supreme. “BEAT BOBBY FLAY” BIBIMBAP $22 Korean-style rice bowl topped with spicy ahi tuna poke, shredded lettuce, radish sprouts, cucumber, shiso leaf, seaweed salad, daikon kimchi, fried green onions, tamago, sesame gochujang sauce & tobiko. Served with miso soup. SALMON CEVICHE APPETIZER $16 Fresh salmon, avocado, mango, cucumber, red bell peppers, jalapeno peppers onions & cilantro tossed in citrus-lime dressing. Served with fried wonton skins and avocado lime crema. SASHIMI SALAD $22 Tuna, salmon & albacore over lettuce, mixed seaweed salad, kaware, onions & tobiko served with miso vinaigrette. FRIED SOFTSHELL CRAB APPETIZER (2 PCS) $10 Light battered softshell crab, served with Nuoc mam add salad platter $2 HONG KONG PAN-FRIED CRISPY NOODLES Fresh egg noodles pan-fried with shitake mushrooms broccoli & carrots with your choice of meat in a light brown sauce over the noodles.
    [Show full text]
  • APPETIZERS House Special Appetizers
    APPETIZERS House Special Appetizers Beef Tataki (Grilled Rare *Beef with Ponzu Sauce) $9.95 Baked Mussels (Chopped Green Mussels baked in Special Sauce, Topped with Masago and Unagi Sauce) $8.95 Cajun Seared Tuna (Fresh *Tuna, Rolled in Ru San’s Blend of Cajun Spices, Flash Seared, Spicy Aioli) $9.95 Chicken Spring Rolls (Chicken, Toro, Carrots, Mushrooms) $4.95 Crabcake (With Batayaki Sauce) $5.95 Crispy Calamari (Dusted with Cajun Spiced Flour, Fried Crispy, Spicy Aioli Sauce) $7.95 Crispy Tuna or Crispy Salmon (*Tuna or *Salmon Wrapped in Nori, Katsu Fried, Topped with Mayo and Hot Chili) $8.95 Golden Eye (Cajun Seasoned Salmon & Tuna, Rice, Stuffed in Calamari) $9.95 Gyoza Pork (Dumpling with Ponzu Sauce) $4.95 Gyoza Shrimp (Dumpling with Ponzu Sauce) $5.95 Hamachi Kama (Grilled Yellowtail Collar, with Ponzu Sauce) $9.95 Hamachi Usu Ku (Hamachi sashimi covered with Ponzu and topped with cilantro, diced jalapenos and masago) $15.95 Hot Wok Tiger Shrimp (Wok Stir Fried with Hot Chili Lime Sauce, Ru San’s Salsa and Shrimp Crisp) $9.95 “O” Face Lobster (Flash Fried Then Baked, Covered with Masago and Tobiko) $14.50 Ru San’s Tiger Beef (Grilled Rare *Beef Marinated with Special Blend of Spices and Soy-Lemon and Lime Sauce) $9.95 Tuna Tartare (Blend of Fresh *Tuna, Garlic, Mint Leaf, Green Onion, and Seasoning, Topped with *Quail Egg) $9.95 Soft Shell Crab Tatsuta Age (Soy Marinated and Fried, Served with Mixed Vegetable Tempura, Ponzu Sauce) $7.95 Tuna Tataki (Fresh *Tuna, Slightly Seared with Hot Sesame Oil, Ru San’s Garlic Ponzu Sauce)
    [Show full text]
  • FEMA GRAS Assessment of Natural Flavor Complexes Citrus-Derived
    Food and Chemical Toxicology 124 (2019) 192–218 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox FEMA GRAS assessment of natural flavor complexes: Citrus-derived T flavoring ingredients Samuel M. Cohena, Gerhard Eisenbrandb, Shoji Fukushimac, Nigel J. Gooderhamd, F. Peter Guengeriche, Stephen S. Hechtf, Ivonne M.C.M. Rietjensg, Maria Bastakih, ∗ Jeanne M. Davidsenh, Christie L. Harmanh, Margaret McGowenh, Sean V. Taylori, a Havlik-Wall Professor of Oncology, Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198- 3135, USA b Food Chemistry & Toxicology, Kühler Grund 48/1, 69126 Heidelberg, Germany c Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan d Dept. of Surgery and Cancer, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom e Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA f Masonic Cancer Center, Dept. of Laboratory Medicine and Pathology, University of Minnesota, Cancer and Cardiovascular Research Building, 2231 6th St. SE, Minneapolis, MN, 55455, USA g Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, the Netherlands h Flavor and Extract Manufacturers Association, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA i Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, NW Suite 700, Washington, DC,20036,USA ARTICLE INFO ABSTRACT Keywords: In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation Citrus of the safety of over 250 natural flavor complexes (NFCs) used as flavoring ingredients. This publication isthe Natural flavor complex first in a series and summarizes the evaluation of54 Citrus-derived NFCs using the procedure outlined in Smith Botanical et al.
    [Show full text]
  • Survey of Phenolic Compounds Produced in Citrus
    USDA ??:-Z7 S rveyof Phenolic United States Department of Agriculture C mpounds Produced IliIIiI Agricultural Research In Citrus Service Technical Bulletin Number 1856 December 1998 United States Department of Agriculture Survey of Phenolic Compounds Agricultural Produced in Citrus Research Service Mark Berhow, Brent Tisserat, Katherine Kanes, and Carl Vandercook Technical Bulletin Number 1856 December 1998 This research project was conducted at USDA, Agricultural Research Service, Fruit and Vegetable Chem­ istry laboratory, Pasadena, California, where Berhow was a research chemist, TIsserat was a research geneticist, Kanes was a research associate, and Vandercook, now retired, was a research chemist. Berhow and Tisserat now work at the USDA-ARS National Center for AgriCUltural Utilization Research, Peoria, Illinois, where Berhow is a research chemist and Tisserat is a research geneticist. Abstract Berhow, M., B. Tisserat, K. Kanes, and C. Vandercook. 1998. Survey of Mention of trade names or companies in this publication is solely for the Phenolic Compounds Produced in Citrus. U.S. Department ofAgriculture, purpose of providing specific information and does not imply recommenda­ Agricultural Research Service, Technical Bulletin No. 1856, 158 pp. tion or endorsement by the U. S. Department ofAgriculture over others not mentioned. A survey of phenolic compounds, especially flavanones and flavone and flavonol compounds, using high pressure liquid chromatography was While supplies last, single copies of this publication may be obtained at no performed in Rutaceae, subfamily Aurantioideae, representing 5 genera, cost from- 35 species, and 114 cultivars. The average number of peaks, or phenolic USDA, ARS, National Center for Agricultural Utilization Research compounds, occurring in citrus leaf, flavedo, albedo, and juice vesicles 1815 North University Street were 21, 17, 15, and 9.3, respectively.
    [Show full text]
  • Generation of Sexual and Somatic Hybrids in Acid Citrus Fruits
    GENERATION OF SEXUAL AND SOMATIC HYBRIDS IN ACID CITRUS FRUITS By ZENAIDA JOSEFINA VILORIA VILLALOBOS A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2003 Copyright 2003 by Zenaida Josefina Viloria Villalobos This dissertation is dedicated to my darling mother Olivia and to the memory of my beloved father Dimas, and to my sisters Celina, Doris, Celmira, and Olivia, and brothers Dimas, Silfredo and Alejandro, with love. ACKNOWLEDGMENTS This work was completed with the generous collaboration of many people to whom I will always be grateful. First I wish to thank my supervisor Dr. Jude Grosser, for his guidance, suggestions, and financial assistance during the last period of my studies. I also want to thank the University of Zulia and Fondo Nacional de Ciencias, Tecnologia e Innovation for giving me the opportunity to do my doctoral studies. I thank very much Dr. Renee Goodrich, Dr. Frederick Gmitter, Dr. Michael Kane and Dr. Dennis Gray for being members of my committee and for their contributions to this work. Thanks go to Dr. Glem Wright (University of Arizona) for making it possible to generate more lemon progenies in this study. I appreciate very much the supervision and help in completing the canker screening study from Dr. Graham, Diana Drouillard and Diane Bright. I thank very much Dr. Ramon Littell and Belkys Bracho for their assistance on the statistical analysis of my experiments. Thanks go to the Division of Plant Industry (Lake Alfred, FL), particularly to Mrs.
    [Show full text]
  • Holdings of the University of California Citrus Variety Collection 41
    Holdings of the University of California Citrus Variety Collection Category Other identifiers CRC VI PI numbera Accession name or descriptionb numberc numberd Sourcee Datef 1. Citron and hybrid 0138-A Indian citron (ops) 539413 India 1912 0138-B Indian citron (ops) 539414 India 1912 0294 Ponderosa “lemon” (probable Citron ´ lemon hybrid) 409 539491 Fawcett’s #127, Florida collection 1914 0648 Orange-citron-hybrid 539238 Mr. Flippen, between Fullerton and Placentia CA 1915 0661 Indian sour citron (ops) (Zamburi) 31981 USDA, Chico Garden 1915 1795 Corsican citron 539415 W.T. Swingle, USDA 1924 2456 Citron or citron hybrid 539416 From CPB 1930 (Came in as Djerok which is Dutch word for “citrus” 2847 Yemen citron 105957 Bureau of Plant Introduction 3055 Bengal citron (ops) (citron hybrid?) 539417 Ed Pollock, NSW, Australia 1954 3174 Unnamed citron 230626 H. Chapot, Rabat, Morocco 1955 3190 Dabbe (ops) 539418 H. Chapot, Rabat, Morocco 1959 3241 Citrus megaloxycarpa (ops) (Bor-tenga) (hybrid) 539446 Fruit Research Station, Burnihat Assam, India 1957 3487 Kulu “lemon” (ops) 539207 A.G. Norman, Botanical Garden, Ann Arbor MI 1963 3518 Citron of Commerce (ops) 539419 John Carpenter, USDCS, Indio CA 1966 3519 Citron of Commerce (ops) 539420 John Carpenter, USDCS, Indio CA 1966 3520 Corsican citron (ops) 539421 John Carpenter, USDCS, Indio CA 1966 3521 Corsican citron (ops) 539422 John Carpenter, USDCS, Indio CA 1966 3522 Diamante citron (ops) 539423 John Carpenter, USDCS, Indio CA 1966 3523 Diamante citron (ops) 539424 John Carpenter, USDCS, Indio
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 2 July 2018 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food 4 THE JAPANESE TABLE CLOSE-UP JAPAN: Gyoza Pot Stickers — Japanese Noodles 5 JAPANESE STYLE: Udon Kanten by Ayao Okumura TASTY TRAVEL: Hakata Mizutaki There are a variety of noodles to be discovered in Japanese cuisine, — and each type has its own distinctive history and characteristics. 6 In this second installment in our series on the world of Japanese MORE ABOUT JAPANESE COOKING: noodles, Food Forum introduces udon wheat noodles. Avocado-Soy Milk Tofu Odamaki-mushi Savory Steamed Egg Custard with Udon — 8 KIKKOMAN TODAY: Kikkoman Panel Discussion: In Praise of Washoku Japanese Noodles Udon Previously we presented somen sauce eventually came to be made in the strong umami of its dashi, noodles, traditionally made by with a dashi broth of katsuobushi made of a complex blend of high hand-stretching. Udon noodles, by dried bonito flakes and soy sauce; quality kombu from Hokkaido contrast, are usually knife-cut. Like noodles dipped in this sauce and katsuobushi, along with somen, udon is made by kneading were called hiyamugi, and were other dried fish flakes such as wheat fl our with salted water into garnished with either chopped mackerel and mejika, a species a dough; this is then rolled out into green or long onion and a touch of of bonito. This combination of a sheet with a long wooden rolling ground mustard paste. kombu’s glutamic acid with the pin to a thickness of only three to The manner of eating hot inosinic acid element of the dried four millimeters, about 0.15 inch.
    [Show full text]
  • New and Noteworthy Citrus Varieties Presentation
    New and Noteworthy Citrus Varieties Citrus species & Citrus Relatives Hundreds of varieties available. CITRON Citrus medica • The citron is believed to be one of the original kinds of citrus. • Trees are small and shrubby with an open growth habit. The new growth and flowers are flushed with purple and the trees are sensitive to frost. • Ethrog or Etrog citron is a variety of citron commonly used in the Jewish Feast of Tabernacles. The flesh is pale yellow and acidic, but not very juicy. The fruits hold well on the tree. The aromatic fruit is considerably larger than a lemon. • The yellow rind is glossy, thick and bumpy. Citron rind is traditionally candied for use in holiday fruitcake. Ethrog or Etrog citron CITRON Citrus medica • Buddha’s Hand or Fingered citron is a unique citrus grown mainly as a curiosity. The six to twelve inch fruits are apically split into a varying number of segments that are reminiscent of a human hand. • The rind is yellow and highly fragrant at maturity. The interior of the fruit is solid rind with no flesh or seeds. • Fingered citron fruits usually mature in late fall to early winter and hold moderately well on the tree, but not as well as other citron varieties. Buddha’s Hand or Fingered citron NAVEL ORANGES Citrus sinensis • ‘Washington navel orange’ is also known • ‘Lane Late Navel’ was the first of a as the Bahia. It was imported into the number of late maturing Australian United States in 1870. navel orange bud sport selections of Washington navel imported into • These exceptionally delicious, seedless, California.
    [Show full text]
  • Yojisan Menu
    SUSHI STARTERS CARPACCIO Edamame .................................................................................................. 5.25 Salmon Carpaccio.................................................................................... 18.99 avocado, arugula, capers, balsamic ponzu, extra virgin olive oil, Shishito Pepper ........................................................................................ 7.75 black sea salt and yuzu Brussel sprouts with Sake soy .................................................................. 8.25 Albacore Carpaccio .................................................................................. 17.99 Shrimp Tempura 4 pcs ............................................................................ 12.75 jalapeño, micro arugula, crispy onion & jalapeño vinaigrette Japanese eggplant sweet miso sauce ...................................................... 8.50 Red Snapper Carpaccio ............................................................................ 21.25 asian pear, baby artichokes, arugula, hearts of palm, VegetableTempura ................................................................................... 7.95 balsamic ponzu, yuzu truffle oil, black sea salt, yuzu pepper kabocha, asparagus, onion, zucchini, broccoli Japanese scallop Carpaccio ..................................................................... 21.50 Soft Shell Crab spicy Ponzu ..................................................................... 12.25 sliced lemon, micro arugula, yuzu truffle pepper sauce Snow Crab, Avocado
    [Show full text]