Cornell Café How to Purchase Japanese Food Market Beverages

Total Page：16

File Type：pdf, Size：1020Kb

Cornell Café How to Purchase Japanese Food Market Beverages

1 TICKET = $1 @ LANTERN FESTIVAL how to purchaseand japanese food market your food & beverage – it’s easy! ONLY TICKETS ACCEPTED 1 food drink STREET FAIR FLAVORS Enjoy Japanese street fair staples like SELECT your desired menu item(s). okonomiyaki, takoyaki, and dango! TICKETS TICKETS PURCHASE the food and beverage tickets Okonomiyaki * 9 Vegetable 8 needed for your item of choice at one of the (Japanese “pizza” – Tempura bacon and mushroom OR 2 food and beverage ticket stations on site. Ticket shrimp and cream cheese, Coconut Shrimp 9 stations accept both cash and credit cards and with a variety of Japanese garnishes and savory sauces) ATMs are located on festival grounds.* Remember, Harumaki 2 or 5 TICKETS one ticket equals one dollar. Tickets are non- Yakisoba 9 (spring rolls) refundable, but you can drop leftover tickets in (fried noodles with vegetables and a sweet/ Corn-on-a-Stick 5 the donation box at each ticket tent to support savory okafuku sauce) 3 our education programs! Hot Dogs 4 Takoyaki * 7 (fried octopus poppers Mitarashi Dango 5 USE your tickets to purchase your item of choice with Japanese garnish, (mochi rice treat drizzled and a savory sauce) 1 TICKET from our festival food vendors, Kirin Beer Garden, with savory sauce) Sake Station or Cornell Café**, and enjoy! Kinoko Gohan 8 Watame 5 (rice with mushrooms) (cotton candy) *See map for exact location of food and beverage ticket tents and ATMs. **PLEASE NOTE: The Cornell Café is no longer accepting credit cards during festivals. Garlic Curry Yakitori 9 Kakigo-ri 4 or 5 There is an ATM located in the proximity of the restaurant for your convenience. (grilled chicken (sno cones) with curry marinade) Cookies 3 or 5 Chicken and 9 cornell café Steak Teriyaki Ice Cream 4 or 5 CASH & TICKETS ACCEPTED *These items are made to order. Please account for cooking time. A LA CARTE SUSHI beverages Egg Rolls (2) 4 Vegetable Roll 4 TICKETS TICKETS Seaweed Salad 4 California Roll 5 Water (20oz) 3 Fresh Lemonade 4 or 7 Sesame Balls (5) 4 Shrimp Tempura Roll 6 Soda (20oz) 3 Frozen Lemonade 5 Kabocha Korokke (2) 4 Spicy Tuna Roll 8 (Pumpkin Croquette) KIRIN BEER GARDEN Chirashi Sushi 9 TICKETS Cellophane Noodles 5 Draft Kirin 5 Dumplings (7) 5 Ichiban (16oz) DESSERTS Coconut Shrimp (6) 9 Ice Cream 2 – 5 Bottle Kirin 4 Ichiban & Kirin Mochi Ice 5 Light (12oz) BENTO BOXES Cream (3) served with rice, string beans and two dumplings SAKE STATION Teriyaki Chicken 10 BEVERAGES TICKETS Teriyaki Salmon Soft Drinks, 2 – 3 Assorted Sake 6 – 14 Water & Tea Crispy Pork Lemonade 2 Sake Flight 10 Vegetarian (Three 2oz pours) Beer, Plum Wine 5 – 12 (contains egg) Alcoholic beverage sales will end at 7:45. & Sake Tickets are non-refundable. Unused tickets can be donated back at each ticket tent to support the museum’s education programs. .

Copy Link

Recommended publications

Download Our Menu In
Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched
[Show full text]
Local Dishes Loved by the Nation
Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
[Show full text]
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.
[Show full text]
Monsoon Siam
monsoon siam Lunch Menu choice of: chicken/ beef/ pork/ veggies/ tofu $8/ seafood $9.99 served with a side of house salad or soup entree PAD THAI Thai traditional noodle dish. Thin rice noodles stir-fried with choice of meat, crushed peanuts, bean sprouts, curry scallions, and egg. GREEN ****OR RED CURRY*** PAD SEE EAW Traditional style green/red curry with bamboo shoots, Wide rice noodles stir-fried with egg, choice of meat, and basil, green chili, and red bell peppers. Chinese broccoli in a sweet Thai soy sauce. TOM YUM NOODLE SOUP** PANANG CURRY** Steamed noodles, bean sprouts, and mushrooms in a Special Panang sauce cooked with basil, bell pepper and spicy Thai soup with a touch of lemon grass broth topped shredded kaffir lime leaves. with scallions and cilantro NOODLE BEEF SOUP Steamed noodles, beef and bean sprouts, topped with starter scallions and cilantro in a tasty soup. KA POW*** SPRING ROLL Choice of meat sautéed with chili, garlic, fresh basil, and Our crispy veggie rolls served with sweet and sour sauce bell peppers in a spicy basil sauce. 4 KAPOW MINCED CHICKEN WITH FRIED EGGS*** KANOM JEEB Original Thai style minced chicken sautéed with chili, Minced pork, chicken and water chestnuts wrapped in garlic, onions, string beans, fresh basil, and bell peppers wonton skin, steamed, topped with crabmeat and served in a spicy basil sauce, topped with fried egg. 9.99 with sweet Thai soy sauce. 8 PAD GARLIC Choice of meat sautéed with a light garlic sauce, served CIGAR ROLLS with steamed broccoli on the side.
[Show full text]
Chicken Soba Noodle Salad INGREDIENTS PREPARATION 12Oz Chicken Breast, 1 Preheat Oven to 400°F
PREPARATION: 20 MINUTES | COOKING: 5 MINUTES | SERVINGS: 4 chicken soba noodle salad INGREDIENTS PREPARATION 12oz chicken breast, 1 Preheat oven to 400°F. skinless 2 Rub chicken with canola oil. 1 tablespoon canola oil Place on a baking tray and bake for 20–25 minutes or until an 1 package (9.5oz) internal temperature of 165°F is soba noodles, dry reached. Cool. Slice into ¼ inch pieces and refrigerate. Vinaigrette 3 Cook soba noodles according to ¼ cup rice wine vinegar instructions on the package. Drain and rinse noodles with cold water. 1 tablespoon honey Place in a large mixing bowl and ¼ cup canola oil refrigerate. 1 tablespoon ginger, 4 To prepare the vinaigrette, mix grated together the vinegar, honey, oil, and ginger. Refrigerate. 1 cup red cabbage, 5 To assemble the salad, add shredded cabbage, peas, onions, cilantro 1 cup snap peas, cut on an and the ginger vinaigrette to soba angle, ¼" slices noodle bowl. Mix well to combine. ¼ cup green onions, cut 6 Garnish salad with sliced chicken. on an angle ¼" slices ¼ cup cilantro, chopped SUGGESTION 9 This salad can also be served warm. chicken soba POTASSIUM CHECK noodle salad Phosphorus and potassium in Asian noodles Asian noodles are quick to cook and easy to use in a variety of dishes. They are readily available, fresh or dried, from Asian food stores. They have become so popular that you can even find many of the varieties in your local grocery store. With so many choices, they are quite easy to use in day-to-day cooking. You can add them to soups, salads, stir fries and spring rolls.
[Show full text]
17 Pantry Pastas by Robin Miller
17 Pantry Pastas by Robin Miller These sensational creations—made almost entirely from pantry and fridge staples—are for nights when you’re craving a meal beyond spaghetti and meatballs. These winning recipes were inspired by the cuisines of the world, so you can enjoy a bounty of global flavors in the comfort of your own home in just minutes. Spanish Pasta with Smoked Paprika: Combine cooked pasta, sliced stuffed Spanish olives, sliced anchovies, capers, diced tomatoes, extra-virgin olive oil, red wine vinegar, and smoked Spanish or Hungarian paprika. Toss to combine. Thai Peanuty Noodles: Whisk together peanut butter, soy sauce, fresh lime juice, sesame oil, and a little hot sauce. Fold in cooked spaghetti or cooked somen or udon noodles and chopped fresh cilantro. Tex-Mex Pasta Salad: Combine cooked orzo or small tube-shaped pasta, prepared salsa, diced cheddar cheese, diced ham, chopped red bell pepper, a small can of minced green chiles, and chopped fresh cilantro. Season to taste with salt and freshly ground black pepper. Confetti Pasta: Combine cooked small shells, diced carrots, diced celery, diced •yellow bell pepper, chopped scallions, shredded red cabbage, chopped fresh basil, red wine vinegar, and extra-virgin olive oil. Season to taste with salt and freshly ground black pepper. Cheater’s “Risotto”: In a saucepan, combine cooked orzo pasta, heavy cream, grated Parmesan cheese, and garlic powder. Set the pan over medium-low heat and simmer until thick and creamy. Top with chopped fresh basil or flat-leaf parsley and season to taste with salt and freshly ground black pepper before serving.
[Show full text]
April 10 Lunch Snacks Steamed Bun: Choice of Chicken, Pork, Or Veggie 3
April 10 lunch snacks steamed bun: choice of chicken, pork, or veggie 3 sticky rice with caramelized sweet potatoes, coconut milk 5 lotus sticky rice, mushrooms, taro, jicama, sesame, soy, crispy shallots 8 justine’s scones, cranberry-orange, lemon curd 4 starters spring rolls, shrimp, sliced pork, mint, aioli, peanut sauce (vegetarian option available) 10 crispy imperial rolls, shrimp, pork, mint, rice vermicelli, peanuts (vegetarian option available) 10 daikon rice cake, shiitake mushrooms, spicy soy sauce, cilantro 10 banh xeo, crispy rice crepe, shrimp, pork, bean sprouts, mint (vegetarian option available) 12 chicken salad, green cabbage, rice noodles, rau ram, fried shallots, peanuts 10 jicama and grapefruit salad, red cabbage, candied pecans, sweet soy 9 green papaya salad, tofu, pickled carrots, rau ram, roasted peanuts, fish sauce 9 soup chicken porridge, rau ram, crispy shallots 9 beef phô, prather ranch eye of round, brisket, scallions, cilantro, thin rice noodles 12 chicken phô, thin rice noodles, caramelized shallots, scallions 10 shrimp and pork wonton, braised pork, egg noodles, pork cracklins’ 10 noodles grilled 5-spiced chicken, vermicelli noodles, peanuts, crispy imperial roll 14 hodo soy yuba, cellophane, oyster mushrooms, chili paste 14 rice noodle stir-fry, chicken, spinach, egg, bean sprouts, shiitake mushrooms 13 dungeness crab, cellophane noodles, garlic, green onion, sesame oil 18 stir fried niman ranch beef bavette, vermicelli noodles, garlic, ginger, green onion 16 wild gulf shrimp, toasted garlic, egg noodles,
[Show full text]
Appetizers Soups
APPETIZERS 1. CHA GIO 6. BANH CUON STEAMED VIETNAMESE RAVIOLI CRISP, FRIED SPRING ROLLS OF CHICKEN & MUSHROOMS, OF SHRIMP, PORK, & ASIAN MUSHROOMS, WITH CHILI LIME GARLIC SAUCE 11.50 WITH CHILI LIME DIPPING SAUCE 11.50 7. CA BAM XUC BANH TRANG 2. GOI CUON WOK-SEARED MONKFISH WITH CHILI, TURMERIC, SOFT SALAD ROLLS OF SHRIMP, RICE LEMONGRASS, PEANUTS, & CRISP TOASTED VERMICELLI, LETTUCE, BEAN SPROUTS SESAME CRACKERS 13.50 & AROMATIC HERBS IN RICE PAPER, 8. BANH UOT WITH PEANUT PLUM DIPPING SAUCE 11.50 GRILLED SESAME BEEF ROLLED IN FLAT RICE NOODLES, WITH CUCUMBER, 3. BO BIA LETTUCE, BASIL & LIME GARLIC SAUCE 12.50 SOFT SALAD ROLLS OF JULIENNED CARROTS & JICAMA, BEAN SPROUTS, EGG, PEANUTS 9. TOM CUON RAM CRISP BEIGNETS STUFFED WITH SHRIMP, & AROMATIC HERBS IN RICE PAPER, WITH PEANUT CHICKEN & VEGETABLES, SERVED WITH PLUM DIPPING SAUCE 10.50 ORANGE GINGER DIPPING SAUCE 12.50 4. CHAO TOM 10. CA SONG GRILLED SHRIMP WRAPPED AROUND TUNA TARTARE WITH TOMATOES, CILANTRO SUGAR CANE, WITH ANGEL-HAIR NOODLES, & CUCUMBER, TOSSED IN GINGER SOY DRESSING, SERVED WITH WONTON CRISPS 14.50 MINT, CILANTRO & LETTUCE, WITH PEANUT PLUM DIPPING SAUCE 11.50 46. GOI CUON GA SOFT SALAD ROLLS OF GRILLED CHICKEN, 5. SUON NUONG CUCUMBER, BASIL, MINT, CILANTRO, BEAN CHARCOAL GRILLED BABY-BACK RIBS SPROUTS, RICE VERMICELLI & CRISPY RICE PAPER WITH LEMONGRASS 12.50 WITH COCONUT PLUM DIPPING SAUCE 10.50 SALADS ALL SALADS ARE SERVED OVER MESCLUN GREENS 14. GOI BUN SO 17. GOI NGO SEN GRILLED SEA SCALLOP SALAD WITH GARLIC NOODLES, LOTUS ROOT & TOFU SALAD WITH CUCUMBERS, ROASTED PEANUTS & LIME VINAIGRETTE 13.50 TOMATOES & CHILI LIME SOY DRESSING 11.00 15.
[Show full text]
The Miracle Noodle Cook Book Contents
The Miracle Noodle Cook Book Contents Page 03 The miracle of Miracle Noodles Page 04 Diabetes Page 05 Low Glycemic Level Diets Page 06 Gluten Free Diets Page 07 Ketogenic Diets Page 09 Recipes Page 10 Vegetables dishes Page 20 Fish Dishes Page 28 Poultry Dishes Page 32 Meat Dishes Page 39 Nutritional Values Page 40 Vegetable Dishes Page 50 Fish Dishes Page 58 Poultry Dishes Page 62 Meat Dishes Page 69 Diet Plan Page 70 Four Week Diet Plan Page 71 Week One Page 74 Week One Diet Plan Page 75 Week Two Page 77 Week Two Diet Plan Page 78 Week Three Page 82 Week Four Page 86 The Final Chapter Page 87 Testimonials The miracle of miracle noodles! You could say that we are noodle savants. Like Dustin Hoffman in Rain Man was with numbers we are with noodles. We are also health nuts. In our search for the perfect pasta, we had known about shirataki noodles but what we didn’t know was how miraculous it was! Since learning a couple of years ago about its nutritional value and its documented health benefits, you could say we have become Shirataki evangelists! We won’t stop until Shirataki is an essential part of all low-carbohydrate diets! Do you love Pasta? Join us as The Miracle Noodle Revolution starts. It starts right here with you. By spreading the word that a guilt free noodle has been re-discovered we can invigorate proper dieting with a food that fills you up, makes you feel good about what you are eating, and can be part of a healthy low-carbohydrate, high fibre diet.
[Show full text]
Small Dishes Soups Cold Small Dishes Rice & Noodles
SMALL DISHES COLD SMALL DISHES VEGETARIAN PORK SEAFOOD POULTRY 包子 Jun’s Bao Bao, 2 $8 夫 Couple’s Beef $12 Ma Po Tofu $13 Fen Zhen Rou $15 核桃 Walnut Shrimp $18 宫 Gong Bao Chicken $14 Steamed pork belly buns Beef shank and tendon with Diced tofu boiled in Steamed pork belly with rice powder Breaded shrimp stir-fried with Chicken with onion and bell Sichuan peppercorn and spices Sichuan spicy sauce CGF VG sweet and creamy walnut sauce GF peppers, stir-fried with spicy 子 Jiao Zi, 6 $9 京丝 Peking Shredded Pork gong bao sauce 中国 Chinese Broccoli Pork dumplings, Spicy Cucumbers $8 with Pancakes $15 子 La Zi Shrimp $18 steamed or pan-fried $10 / $14 Spicy diced cucumbers Shredded pork stir-fried with Peking Shrimp stir-fried with diced bell Sesame Chicken $14 GF Steamed Chinese broccoli in soy with garlic and vinegar VG sauce, topped with green onion peppers, onion, and Sichuan sauce GF 水 Su Jiao Zi, 6 $9 ginger sauce with onion CGF VG 果 Cashew Chicken $14 Vegetarian dumplings, Shrimp with Garlic Sauce $18 四川凉 Cold Noodles $8 Tang Chu Spare Ribs $15 steamed or pan-fried VG 子 Eggplants $8 / $13 Noodles mixed with Pork spare ribs with homemade Pan fried shrimp with onions, bell 子 La Zi Chicken $15 Stir fried in garlic sauce VG spicy sesame sauce VG sweet-and-sour sauce CGF peppers, mushroom, sweet and spicy Fried chicken stir-fried with 油水 Sichuan Dumplings, 6 $9 garlic sauce sliced ginger, garlic and Sichuan pork dumplings 四 Green Beans $8 / $13 Jun’s Pork Spare Ribs $20 Smoked Pig Ears $9 roasted chili peppers GF with chili sauce Sautéed
[Show full text]
At a Single Pebble, Dining Is Discovery. Each Dish Carries Its Own History; Each Bite Brings the Essential Flavors of China to Your Table
At A Single Pebble, dining is discovery. Each dish carries its own history; each bite brings the essential flavors of China to your table. For Chef/owner Chiuho Duval, a meal at A Single Pebble is like a journey back home to her native Taiwan. Her sojourn to study cooking here in Vermont lead to a permanent stay after rediscovering her beloved childhood cuisine. She now wishes to share that experience with you. Meals are served family style, which gathers us together to share not just food, but stories, recreating the spirit of Chinese dining. Share your own stories as you enjoy classical Chinese cuisine made from authentic ingredients such as dehydrated shitake mushrooms and Sichuan Peppercorn from across the ocean and local favorites like LaPlatte River Angus from just down the road. Explore our Chef Tasting Menu and connect to tradition, community, and a passion for great food. A Single Pebble. Gather. Discover. Connect. 小菜 SMALL DISHES Sliced Barbecue Hanging Pork ROASTED PORK, MARINATED IN A GARLIC FIVE SPICE SAUCE 11 Double Garlic Broccoli WOK-FRIED BROCCOLI IN A GARLIC SAUCE WITH CASHEW NUTS 12 Mock Eel CRISPY SHIITAKE MUSHROOMS GLAZED IN A GINGER SCALLION SOY SAUCE 12 Chilled Shredded Chicken HAND SHREDDED VERMONT CHICKEN WITH FRESH BEAN SPROUTS. CHOICE OF BLACK PEPPERCORN, SESAME, OR WHITE BARBECUE SAUCE 12 Cha Tzu Style Vegetable Chips TEMPURA LOCAL ROOT VEGETABLES, SERVED WITH A GINGER HOISIN SAUCE 11 Dry Fried Green Beans FIRE-BLISTERED GREEN BEANS WOK-TOSSED WITH FLECKS OF PORK, BLACK BEAN, PRESERVED VEGETABLE & GARLIC 12 Scallion Pancake PAN FRIED TRADITIONAL NORTHERN-STYLE PANCAKE.
[Show full text]
Japanese Noodles
Vol. 32 No. 4 January 2019 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food THE JAPANESE TABLE 4 CLOSE-UP JAPAN: Japanese Mushrooms — Japanese Noodles 5 JAPANESE STYLE: Ramen Wafu Dressing by Ayao Okumura TASTY TRAVEL: Shizuoka Oden Our 2018 series on Japanese noodles has taken a wide-ranging look — at the distinctive histories and traditions of somen, udon and soba. 6 With this issue, we conclude with ramen, one of the country’s most MORE ABOUT JAPANESE COOKING: popular noodles, which has fast become a global favorite. Ramen-Style Cellophane Noodle Soup with Simmered Pork Ramen Salad — 8 KIKKOMAN TODAY: KIKKOMAN LIVE KITCHEN TOKYO Kikkoman Opens Fusion Concept Restaurant Japanese Noodles Ramen Ramen noodles are made by adding about twenty Chinese restaurants in in the Great Kanto Earthquake of alkaline water to flour that has a Yokohama which invariably served 1923, portable stalls serving Shina protein content of 9 percent to noodle dishes, including chashao soba proliferated, and the popularity 11.5 percent. Typically, ramen tangmian soup noodles with sliced of the dish was assured. noodles are boiled, drained, added pork, and rousi tangmian soup Far to the north in Hokkaido, to a seasoned soup made from noodles with thin pork strips. Not the Chinese restaurant Takeya meat stock, and served with only Chinese, but Japanese locals opened in the city of Sapporo in various toppings. patronized these shops, where the 1921, across the street from a Japanese referred to noodle dishes as university. A Chinese chef at the China Origins Nankin soba. restaurant concocted a delicious The roots of ramen can be traced In 1910, a retired Japanese version of rousi tangmian that was back to China, whose noodle-eating customs ofﬁ cial who had been authentically Chinese and much food culture was introduced in working in Yokohama opened his sought-after by Chinese exchange Japan during the 1860s, when Japan own Chinese restaurant in the students studying at the university.
[Show full text]