All Lunch Combinations Come with Rice and Japanese Pickles

Total Page:16

File Type:pdf, Size:1020Kb

All Lunch Combinations Come with Rice and Japanese Pickles traditional japanese breakfast Ochazuke (Green tea rice) 6.80 JAPANESE GREEN TEA RICE SOUP WITH COOKED SALMON AND SEAWEED Shojin (Buddhist Monk) 8.80 RICE, MISO SOUP, PICKLED VEGETABLE AND HIJIKI Obaa-chan (Grandma) 10.80 SHIOYAKI SALMON, PICKLED VEGETABLE, HIJIKI, DRY SEAWEED, Egg, RICE AND MISO SOUP ADD NATTO TO ANY OF THE COMBINATIONS ABOve for $2.00 lunch combination all lunch combinations come with rice and japanese pickles Tofu Steak and Vegetable Edamame 9.80 GRILLED MARINATED TOFU AND VEGETABLE EDAMAME Teriyaki Chicken and Pork Gyoza 9.80 GRILLED CHICKEN BREAST AND PAN FRIED PORK DUMPLINGS Chicken Kara-age Seaweed Salad 9.80 DEEP FRIED CHICKEN MORSELS AND SEAWEED SALAD Yakiniku Beef and Edamame 11.80 THINLY SLICED GRILLED BEEF AND BOILED EDAMAME Teriyaki Salmon and Kimpira 11.80 GRILLED SALMON FILET AND SIMMERED Root VEGETABLES 5 Piece Sashimi and Hijiki 12.80 CHEFS CHOICE SASHIMI AND BRAISED SEA VEGETABLE onigiri traditional Japanese rice balls with assorted fillings Shouyu 2.20 Tsukemono 2.60 GRILLED SOY SAUCE PICKLED VEGETABLE Yaki-miso 2.40 Okaka 2.60 GRILLED MISO BONIto Edamame 2.40 Kara-age 2.60 BOILED SOYBEANS FRIED CHICKEN Shitake 2.40 Umeboshi 2.80 MUSHROOMS PICKLED SOUR PLUM Kombu Seaweed 2.40 Shake 2.80 KELP GRILLED SALMON Aspara toh Kaiware 2.40 Ebi Pirikara 2.80 ASPARAGUS AND CooKED SPICY SHRIMP JAPANESE WHITE RADISH SPROUTS ALL ONIGIRI CAN BE MADE WITH YOUR CHOICE OF WHITE OR BROWN RICE side items Gohan 2.20 Seaweed Salad 5.80 WHITE OR BROWN RICE ASSORTED SEAWEEDS Misoshiru CUP2.20 BOWL3.80 Vegetable Gyoza 5.80 MISO SOUP VEGETABLE DUMPLING Edamame 4.80 Shiitake Gyoza 5.80 BOILED SOYBEANS MUSHROOM DUMPLING Hijiki 5.80 Pork Gyoza 5.80 BRAISED SEA VEGETABLE PORK DUMPLING noodle bowls Yasai Yaki Soba 7.80 PAN FRIED THIN EGG NOODLES WITH VEGETABLES Tori Yaki Soba 9.80 PAN FRIED THIN EGG NOODLES WITH VEGETABLES AND CHICKEN Yasai Yaki Udon 8.80 PAN FRIED THICK NOODLES WITH VEGETABLES Tori Yaki Udon 10.80 PAN FRIED THICK NOODLES WITH VEGETABLES AND CHICKEN Yasai Curry Udon 9.80 HOMEMADE VEGETABLE CURRY IN THICK NOODLE SOUP Tori Curry Udon 11.80 HOMEMADE CURRY NOODLE SOUP WITH CHICKEN Kitsune Udon 7.80 DEEP FRIED TOFU AND GREEN ONION IN THICK NOODLE SOUP Tempura Udon 11.80 SHRIMP AND VEGETABLE TEMPURA IN THICK NOODLE SOUP donburi rice bowls Curry Gohan 8.80 HOMEMADE VEGETABLE CURRY Oyako-don 9.80 SAUTÉED CHICKEN MORSELS, ONIONS AND EGGS Tori Curry Gohan 9.80 HOMEMADE VEGETABLE CURRY WITH CHICKEN MORSELS Oyako Gohan 10.80 GRILLED SALMON AND SALMON ROE Shake-don 10.80 GRILLED SAUTÉED SALMON, GREEN ONIONS AND WASABI Yakiniku-don 10.80 MARINATED AND GRILLED THINLY SLICED BEEF AND ONION Tekka-don 11.80 MARINATED TUNA, ONION AND MIXED SPRING GREENS Spicy Tekka-don 11.80 SPICY TUNA, GREEN ONION AND MIXED SPRING GREENS.
Recommended publications
  • Evaluation of Japonica Rice (Oryza Sativa L.) Varieties and Their Improvement in Terms of Stability, Yield and Cooking Quality by Pure-Line Selection in Thailand
    ESEARCH ARTICLE R ScienceAsia 46 (2020): 157–168 doi: 10.2306/scienceasia1513-1874.2020.029 Evaluation of japonica rice (Oryza sativa L.) varieties and their improvement in terms of stability, yield and cooking quality by pure-line selection in Thailand Pawat Nakwilaia, Sulaiman Cheabuc, Possawat Narumona, Chatree Saensukb, Siwaret Arikita,b, a,b, Chanate Malumpong ∗ a Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140 Thailand b Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom 73140 Thailand c Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat 96000 Thailand ∗Corresponding author, e-mail: [email protected] Received 3 Aug 2019 Accepted 3 Apr 2020 ABSTRACT: Many companies in Thailand have encouraged farmers, especially those in the northern regions, to cultivate DOA1 and DOA2 japonica rice varieties. Recently, the agronomic traits of DOA1 and DOA2 were altered, affecting yield and cooking quality. Thus, the objectives of this study were to evaluate the agronomic traits and cooking quality of DOA1 and DOA2 and those of exotic japonica varieties in different locations, including the Kamphaeng Saen and Phan districts (WS16). DOA2 was improved by pure-line selection. The results showed that the Phan district was better suited to grow japonica varieties than the Kamphaeng Saen district and that DOA2 produced high grain yields in both locations. Furthermore, DOA2 was selected by the pure-line method in four generations, after which five candidate lines, Tana1 to Tana5, were selected for yield trials. The results of yield trials in three seasons (WS17, DS17/18, WS18) confirmed that Tana1 showed high performance in terms of its agronomic traits and grain yield.
    [Show full text]
  • Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
    MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity.
    [Show full text]
  • More Prisoners
    Chapter 3: MORE PRISONERS Sunday, November 21, 1943 Morning: fried eggs, fried potatoes, coffee Lunch: rice, pork and beans, tea Dinner: rice, nimono (lamb with Swiss chard) Every day, I work as a waiter and am getting a good reputation. Every day, many people from camp come to the administrator’s fence. We can see who comes. There would be comments such as “if that guy came, something is strange” or “the man who was supposed to come didn’t show up, so maybe…” Mystifying like a vortex. The lieutenant in charge of the stockade ordered us to prepare food for thirty more people. We told him there is not enough food for thirty more. The lieutenant said, “That’s none of my business.” We are living with barely enough food for ourselves. Now, they ordered us to prepare thirty more servings. Sure enough, twenty-eight boys from Hawaii arrived. These boys have had no food or drink since the night before because they were detained in the tents we used to occupy. We had to work so hard because we had to feed them first. Now, the inmates total sixty-eight. Twelve of us were moved to a small room adjacent to the shower. We asked today's newcomers about what was going on in camp. One said that the people in camp were collecting five dollars from each block to send a telegram to the Spanish consulate. People were also preparing comfort kits. Another said the food was getting a little better, but then, another said it was getting worse.
    [Show full text]
  • Japan Resource Packet
    Learning About Japan: A Resource Guide 1150 18th Street, NW, Suite 100, Washington, DC 20036 Tel: 202-238-6900・Fax: 202-822-6524・ [email protected]・www.us.emb-japan.go.jp/jicC/index.html This resourCe guide is intended to enhanCe the study of Japan and its culture in your classroom or for your own self-study. The handouts inCluded in the paCket are some of the Japan Information & Culture Center’s most requested topiCs from teachers and students. The following resources are also available from the JICC upon request: Coloring Book paCket Japanese Folk Tales Kenta: My Life in Japan Elementary School Life packet Junior High School Life packet Senior High School Life packet NiponiCa Magazine Map of Japan Japanese Tourism Information The JICC also has videos and Cultural items for loan. For more information and to reserve items, email [email protected] 2 Table of Contents Overview of Japan ----------------------------------------------------------------------------------------------------------------------- 4 School Life in Japan: Overview -------------------------------------------------------------------------------------------------------- 6 School Life in Japan: Sample Schedule -------------------------------------------------------------------------------------------- 8 Japanese Language: 日本語 (Nihongo) ----------------------------------------------------------------------------------------------- 9 Useful Phrases -------------------------------------------------------------------------------------------------------------------------
    [Show full text]
  • Glycemic Index of Single and Mixed Meal Foods Among Common Japanese Foods with White Rice As a Reference Food
    European Journal of Clinical Nutrition (2003) 57, 743–752 & 2003 Nature Publishing Group All rights reserved 0954-3007/03 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food M Sugiyama1*, AC Tang2, Y Wakaki3 and W Koyama3 1National Institute of Health and Nutrition, Japan; 2Department of Health Promotion Sciences, School of Health Science and Nursing, Faculty of Medicine, The Tokyo University, Japan; and 3Kumamoto Health Management Center, The Japanese Red Cross Company, Japan Objective: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. Design: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. Setting: The study was carried out in an outpatient setting. Subjects: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m2 were included. Result: The correlation between incremental area under curve of white rice and glucose was r ¼ 0.853 (n ¼ 10, Po0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20–40%.
    [Show full text]
  • School Lunch Menu May 2021
    School Meal Menu September 2021 Monday 月 Tuesday 火 Wednesday 水 Thursday 木 Friday 金 August 30 31 September 1 2 3 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad Thai Fish Fingers with Rice Tuna & Tomato Sauce Pasta Beef Lasagne Chicken Fried Rice Mapo Doufu (Contains Pork) Japanese Chicken Curry BBQ Beef & Pork Meatballs, Onigiri Meal Shepherd's Pie Onigiri Meal Onigiri Meal Pasta & Veg Onigiri Meal Onigiri Meal 6 7 8 9 10 Tomato Sauce Pasta Tomato & Cheese Lasagne Egg Salad Sandwich Japanese Vege Curry with Vegetable Fried Rice Ham & Cheese Sandwich Chicken Enchilada Grilled Ginger Soy Salmon, Croquette Ham & Cheese Pizza Butter Chicken Curry Beef Yakisoba Rice & Veg Chicken Meatball Marinara Oyakodon (Chicken & Egg Onigiri Meal Onigiri Meal Carbonara (Contains Pork) Pasta Rice Dish) Onigiri Meal Shanghai Pork Noodles Onigiri Meal Onigiri Meal 13 14 15 16 17 Tomato Sauce Pasta Phad Thai Spinach & Ricotta Quiche Tofu & Vegetable Stir-Fry Macaroni & Cheese Fried Rice with Char Siu Chicken Burger Chicken Noodle Soup & Chicken Quesadilla Karaage Chicken with Rice Pork Japanese Pork Curry Bread Roll Minced Beef & Cheese Pie Ball Pasta with Bolognese Sauce Onigiri Meal Beef Stroganoff with Rice Onigiri Meal Beef & Rice Burrito Onigiri Meal Onigiri Meal Onigiri Meal 20 21 22 23 24 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad
    [Show full text]
  • ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT
    ANUGA 2019 JETRO Tokyo (Headquarters) 05(Sat) - 09(Wed), OCT. 2019 Address ARK Mori Building 6F, 12-32, Akasaka 1-chome, Koelnmesse, Cologne, Germany Minato-ku, Tokyo 107-6006, JAPAN Hall 2.1, 7.1 and 9.1 TEL +81-3-3582-5546 URL https://www.jetro.go.jp/en/ JETRO Berlin JAPAN PAVILION LOCATION Address Friedrichstadt Passagen, Quartier 205, Friedrichstr. 70, 10117 Berlin BUNDESREPUBLIK DEUTSCHLAND TEL +49-30-2094-5560 1 URL https://www.jetro.go.jp/germany/jetro_deutschland/berlin.html HOT BEVERAGES JETRO Düsseldorf Address Berliner Allee 10, 40212 Düsseldorf, BUNDESREPUBLIK DEUTSCHLAND FINE FOOD 2.1 TEL +49-211-136020 45 6 7.1 URL https://www.jetro.go.jp/germany/jetro_deutschland/duesseldorf.html 3 Ministry of Agriculture, Forestry and Fisheries Address 1-2-1, Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, JAPAN 11 10 TEL +81-3-3502-8111 9.1 URL http://www.maff.go.jp/e/index.html MEAT This material is distributed by JETRO Berlin on behalf of Japan External Trade Organization, Tokyo, Japan. *All information in this publication is verified to the best of JETRO's ability. However, JETRO does not accept responsibility for any loss or damage arising from any reliance on it. Please visit our website for details https://www.jetro.go.jp/en/trends/foods/catalogue.html © 2019 Japan External Trade Organization (JETRO) © 2019 Japan External Trade Organization (JETRO) Seasoning Sake / Confectionery Processed Foods Alcoholic Beverages Hall 4 Hall 2.1 FROZEN FOOD Rice / Seafood / Processed Fruit and Vegetables Milk / FINE FOOD Processed Rice Seafood Products Dairy Products Hall 3 FINE FOOD / BREAD & BAKERY Tochigi Prefectural Government C-031 C-033 C-035 C-037 C-039 C-041 C-043 C-043a C-045 C-047 C-047a C-049 Rokko Butter Kurata Tokunaga Nishimoto Itsuki foods Ia-Foods Tokyo Noodle Somi Shokuhin Ebara Foods Ohyama Daisho Lead AJIKYOU Co., Ltd.
    [Show full text]
  • Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021
    Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021 Course Menu Friday 4 September Lunch Udon Noodle Soup Vegetable Tempura with Root Vegetables, Lotus Root & Watercress Deep Fried Tofu Traditional Toppings & Sides; Natto, Nanami Togarashi (Japanese Chilli Pepper Powder), Toasted Sesame Seeds, Toasted Nori Seaweed, Spring Onion, Grated Daikon Dinner Leek and Sweetcorn Miso Soup Short Grain Brown Rice with Nutty Soy Beans Iso Age (Nori Roll with Tofu & Carrot) Green Vegetables with Gomaae (Sesame Dressing) Turnip Pickles with Ume Plum Vinegar Additional Dishes Fermented Onion Condiment Furikake Condiment Saturday 5 September Lunch Ozone - Hearty Miso Soup with Mugwort Mochi Harusame (Rice Noodle) Salad with Vegetables, Wakame Seaweed and Edamame Beans in a Sweet Sesame Dressing Dinner Lotus Root Dumplings in a Light Broth Short Grain Brown Rice with Adzuki Beans Tofu, Pak Choy & Mushroom Stirfry in a Ginger Kuzu Sauce Arame Seaweed Takuan Pickles Pear Kanten Dessert Additional Dishes Making Amazake with Sweet Brown Rice Sunday 6 September Lunch Pan-Fried Soba Noodles with Vegetables & Toasted Nori Seaweed Juicy Deep Fried Tofu Wakame Soup Radish and Cucumber Pickles Dinner Gojiru ‘High-Energy’ Miso Soup Onigiri - Miniature Brown Rice Balls with Nori Seaweed White Fish* with Shiitake & Enoki Mushrooms, Watercress & Carrot in a Kuzu-Sake Sauce Grilled Courgette & Miso Sauce Sautéed Wakame Seaweed with Sesame Seeds Sweet Daikon Pickles with Amazake Homemade Amazake Dessert with Fresh Ginger Please note: Menu is subject to adjustment, due to availability of seasonal vegetables. *A vegan option of Pan-Fried Tofu will also be available..
    [Show full text]
  • Recommended Recipe for Each Function 1
    Recommended Recipe for Each Function 1. RICE .............................................................................................. 1-2 2. GRAIN........................................................................................... 3-4 3. CLAYPOT...................................................................................... 5-6 4. CONGEE ....................................................................................... 7-8 5. SOUP............................................................................................ 9-10 6. PORRIDGE ................................................................................... 11-12 7. STEAM.......................................................................................... 13-15 8. STEW............................................................................................ 16-18 9. BAKE............................................................................................. 19-20 10. FRY................................................................................................ 21-26 11. YOGURT........................................................................................ 27-29 12. MANUAL ...................................................................................... 30-50 Steamed Rice 150kcal/100g Ingredients: Pearl rice: 2 cups Water: to the water mark "2" Directions: 1. Rinse the pearl rice, pour it into the cooking bowl and fill it with water to the mark “2” 2. Choose the left or right pot and cover the lid; press “RICE” and wait till
    [Show full text]
  • Ichiju Sansai
    Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Contents The Four Characteristics of Washoku Culture Washoku was Registered by UNESCO as an Intangible Cultural Asset, But What is It? Diverse, fresh ingredients, The Four Characteristics of Washoku Culture and respect for their What is Washoku as Cuisine? individual flavors The land of Japan extends a Washoku Ingredients long way from north to south, • Rice, Vegetables, Seafood, Wagyu and is covered by an expressive expanse of nature through seas, Washoku Condiments mountains, and villages. Diverse ingredients with local roots are Dashi used in each part of the country, Fermented Condiments and preparation techniques and implements have developed to • Soy Sauce, Miso, Sake, Vinegar, Mirin, make the most of their flavors. Fish sauce Yakumi • Wasabi (Japanese horseradish), Shoga (ginger), Negi (green onions), Shiso (perilla), Yuzu (Japanese citron) Nutritional balance Washoku Style to support a healthy Ichiju sansai diet The diet based on ichiju sansai Cha-kaiseki and Kaiseki (one soup and three dishes) makes it easy to get a good Nihonshu (Japanese sake) nutritional balance, makes the most of the umami of dashi stock Wagashi (Japanese cakes) and Nihoncha and of fermented ingredients, (Japanese tea) and keeps down the intake of animal fats. That helps the Chopsticks and the Manners of Eating With Japanese people live long and Them resist obesity. • Ohashi • Manners of eating Expression of the beauty of nature and the changing seasons Dishes are decorated with items Definition such as seasonal flowers and leaves, and furnishings and “Washoku”, as registered by UNESCO, goes utensil are used that match beyond the food itself, referring to Japan’s the season.
    [Show full text]
  • Umami Café by AJINOMOTO CO
    Umami Café BY AJINOMOTO CO. The Tea Experience For centuries, green tea has been treasured throughout Asia for its healthful, restorative qualities. In Japan, Zen priests drank green tea to keep them awake through long hours of meditation. In the 16th century, a man named Sen no Rikyù, influenced by the study of Zen, envisioned a path to enlightenment through the simple act of sharing a bowl of tea among friends in the spirit of peace and harmony—a practice he called wabi-cha. For Rikyu, making tea while mindfully engaging all the senses was to have a complete Zen experience. We are pleased to have you share a moment of quiet joy with us and experience the spirit of Japanese culture through a simple bowl of tea. Tea Sets We’ve paired traditional teas with Japanese sweets. A great place to start. Matcha with Hanabira Mochi GF V $14 Sencha with Fried Rice A bowl of hand-whisked, jade green matcha is paired with a traditional Japanese tea ceremony sweet. Tender sheets of mochi rice dough The light, sweetness of our Sencha balances nicely with the strong umami flavors of either our Yakitori Chicken Style Fried Rice ($14) or our are folded over candied burdock root and filled with sweetened white bean paste infused with a hint of miso. Takikomi Gohan Style Vegetable Fried Rice V ($12). Additional tea steepings available upon request. Sencha with Castella Cake $12 Matcha with Mochi Ice Cream GF $12 Genmaicha with Manju $11 Hojicha with Shortbread Cookies $9 The light, mild sweetness of the Sencha is enhanced by this A bowl of our hand-whisked matcha is paired with a premium Genmaicha, with its roasted rice and earthy flavor, is a perfect These bitter chocolate and vanilla cookies highlight the aromatic popular Japanese sponge cake.
    [Show full text]
  • Ramen Udon Or Soba Japanese Tapas Drinks Dessert
    Ramen Udon or soba Japanese tapas Drinks Dessert Choose your favourite ramen flavour: soy, miso, shio or You have the choice between two types of traditional, freshly Japanese tapas are not starters. Each dish is served straight All drinks in bottles and cans may also be bought To conclude a perfect meal we recommend: togarashi, created by our specialists in house. made Japanese noodles. away when it is cooked. to take away. Udon Edamame ** Mineral water, fruit juice Ice cream * Udon is a thicker noodle made Boiled green soy beans – cold Carafe of mineral water 330 ml 4.00 Moochi (ice cream wrapped in rice dough) exclusively from wheat flour, salt and lightly salted (served warm on Valser Classic 500 ml 4.50 3.00 / each more 2.00 and water. request) Valser Silence 500 ml 4.50 Soy base Miso base Shio base Togarashi 5.50 Coca-Cola 500 ml 5.00 Dorayaki * Clear and Made with Natural and Red and hot Coca-Cola Zero 500 ml 5.00 Japanese pancake stuffed with sweet azuki mild like a sesame and clear, lightly spiced miso Soba Kimchi pickles Sprite 500 ml 5.00 beans / 3.50 bouillon. fine spices. salted. soup. Soba is a finer, brown noodle Korean-style cabbage Fanta 500 ml 5.00 made from buckwheat. Soba is 5.50 Rivella Rot 500 ml 5.00 very easy to digest, and due to Nestea Ice Tea 500 ml 5.00 its length it is symbolic in Japan Wafu salad Minute Maid Apfelschorle 500 ml 5.50 Nature ramen for a long and happy life.
    [Show full text]