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Don S01 Bluefin Tuna Don S02 Bluefin Tuna and S03 Bluefin Tuna and Snow Ikura Don Crab Don $26 $29 $26 S04 Bluefin Tuna(medium S06 Snow Crab Don S07 Snow Crab and Ikura fatty) Don Don $34 $19 $26 S08 Salmon Don S09 Salmon and Ikura Don S10 Hotate and Ikura Don $19 $24 $24 S13 Special Oyakodon S11 Ikura Don S12 Deluxe Kaisen Don (Chicken and Egg Rice Bowl) $29 $39 $14 All prices are subject to 7% GST S14 Miyazaki Pork Katsu S15 Charcoal Grilled Unagi Don Eel Rice Bowl $19 $29 Curry S16 Miyazaki Pork Black S17 Miyazaki Pork Black S18 Miyazaki Pork Black Pepper Keema Curry Rice Pepper Keema Katsu Curry Pepper Keema Curry Rice Risotto $12 $22 $14 S19 Miyazaki Pork Black S20 Miyazaki Pork Black S21 Onigiri 1pc (Choose Pepper Keema Curry Udon Pepper Keema Curry Soba Sour Plum, Salmon, Mentaiko) $15 $15 $6 All prices are subject to 7% GST Sushi (1 piece) S22 Salmon S23 Bluefin Tuna S24 Bluefin Tuna (Medium Fatty Belly) $3 $4 $6 S25 Scallop S26 Ikura S27 Red Shrimp $3 $5 $4 Appetizer S29 Edamame S30 Snow Crab marinated S31 Shark Soft Bone pickeld with Crab Liver Sauce with Sour Plum $5 $12 $9 All prices are subject to 7% GST S32 Smoked Octopus S33 Ika Shiokara S34 Chikuwa Fish Ckae with Wasabi $7 $9 $9 S35 Steamed Chicken with S36 Assorted Pickles Sesame Sauce $9 $9 Salad S37 Baby Sardine Salad S38 Bacon Ceaser Salad S39 Snow Crab and Tomato Salad $9 $14 $14 S40 Sakura Shrimp and Tofu Skin Salad $15 All prices are subject to 7% GST Charcoal Grilled S41 Crispy Chicken S42 Half Dried Mackerel S43 Silver Cod marinated with Miso Paste $10 $12 $19 S44 Thick Sliced Bacon S45 Unagi Eel S46 Unagi Eel(Half) $12 $29 $16 S47 Miyazaki Pork S48 Deep Fried Tofu S49 Dried Salmon Fillet $17 $9 $9 S50 Shishamo S51 Dried Stingray Fin S52 Spicy Cod Roe $9 $12 $14 S53 Sausage $10 All prices are subject to 7% GST Deep Fried S54 Chicken Karaage S55 Unagi Eel with Yam S56 Oyster Fried(2p) Potato $10 $14 $11 S57 Snowcrab Cream S58 Chikuwa Fish Ckae S59 Chicken Soft Bone Croquette(1p) with Nori Seaweed Karaage Tempura $6 $9 $9 S60 Sweet Prawn with Nori Seaweed $10 All prices are subject to 7% GST Izakaya Shun Takeaway Menu Policy ・All prices are subject to 7% GST ・Paying method is Paynow ・Order will be confirmed once payment made ・Only self pickup from restaurant available (No delivery or drivethru) ・Pickup time only at 5pm, Open Monday to Saturday ・Order must be made 1day before your pickup (Until 11pm) ・Please let us know if you have any dietary restrictions All prices are subject to 7% GST.

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Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria
Korean J. Food & Nutr. Vol. 26. No. 4, 678~684 (2013) THE KOREAN JOURNAL OF http://dx.doi.org/10.9799/ksfan.2013.26.4.678 한국식품영양학회지 FOOD AND NUTRITION Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria †Sung-Cheon Oh Dept. of Food & Pharmacy, Daewon University College, Jecheon 390-702, Korea 저염 오징어 젓갈의 숙성 중 오징어 먹즙 첨가가 젖산균의 변화에 미치는 영향 †오 성 천 대원대학교 제약식품계열 국문요약 오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장 을 억제하는 것으로 확인되었다. Key words: lactic acid bacteria, low salt fermented squid, squid ink, yeast, ripening Introduction is a dominant strain in the ripening stage regardless of the salt concentration although higher salt concentration reduces the Fermented squid is a fermented seafood product which contains bacterial count in an extract (Mori et al.
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Cephalopod gastronomy - a promise for the future Mouritsen, Ole G.; Styrbæk, Klavs Published in: Frontiers in Communications DOI: 10.3389/fcomm.2018.00038 Publication date: 2018 Document version Publisher's PDF, also known as Version of record Document license: CC BY Citation for published version (APA): Mouritsen, O. G., & Styrbæk, K. (2018). Cephalopod gastronomy - a promise for the future. Frontiers in Communications, 3, [38]. https://doi.org/10.3389/fcomm.2018.00038 Download date: 27. Sep. 2021 REVIEW published: 29 August 2018 doi: 10.3389/fcomm.2018.00038 Cephalopod Gastronomy—A Promise for the Future Ole G. Mouritsen 1* and Klavs Styrbæk 2 1 Design and Consumer Behavior and Nordic Food Lab, Department of Food Science and Taste for Life, University of Copenhagen, Frederiksberg, Denmark, 2 STYRBÆKS, Odense, Denmark Cephalopods, specifically Coleoidea (squid, octopus, and cuttlefish), have for millennia been used as marine food by humans across the world and across different food cultures. It is particularly the mantle, the arms, the ink, and part of the intestines such as the liver that have been used. In addition to being consumed in the fresh and raw states, the various world cuisines have prepared cephalopods by a wide range of culinary techniques, such as boiling and steaming, frying, grilling, marinating, smoking, drying, and fermenting. Cephalopods are generally good nutritional sources of proteins, minerals, omega-3 fatty acids, as well as micronutrients, and their fat content is low. Whereas being part of the common fare in, e.g., Southeast Asia and Southern Europe, cephalopods are seldom used in regional cuisines in, e.g., North America and Northern Europe although the local waters there often have abundant sources of specific species that are edible.
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[CANCER RESEARCH 28, 2296-2311, November 1968] Mycotoxins in Fermented Food1 R. Kinosita, T. Ishiko, S. Sugiyama, T. Seto, S. Igarasi, and I. E. Goetz City of Hope Medical Center, Duarte, California 91010 SUMMARY The biometrie statistics in Japan are quite reliable. The whole population is over 100 million, large enough to offer Selected for study fields were several distinct provincial reliable statistic figures. Moreover, practically all the people regions of Japan which are noted to be stable in population are of the same race, similar in habit and custom, literate, and composition, generally conservative in the mode of life, and live close to each other on the small well-developed land. distinguished by especially high figures in biometrie statistics Practically no one is left out of the official registration and representing the Japanese characteristics of extraordinarily census. According to a recent report issued from the Depart high incidence in death by cardiovascular diseases, stomach ment of Statistical Investigation, Japanese Ministry of Health cancer, and hepatoma. From these regions, samples of popular (Japanese Medical News, No. 2282, p. 108, 1968), the three fermented foodstuffs, consumed daily in quantity, were ob tained as materials of study. They included "miso" or fer highest causes of death in 1967 in Japan were apoplexy, mented soy bean paste, "katsuobushi" or fermented dry neoplasms, and heart diseases in that order, or more precisely, bonitos, and "starters" used for their fermentation processes. 25.6, 16.7, and 11.0 percent of the total death cases (about 670,000) respectively. The percentage of total death cases by They were either commercial products from local plants or cardiovascular diseases, including those by apoplexy and by home-made ones.
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Sashimi Tataki
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CANADIAN TRANSLATION OF FISHERIES AND AQUATIC SCIENCES No. 4573 Outline of the utilization of squid and octopus for processing by K. Miwa Original Title: Ika, tako no riyo kako no gaikyo From: Prog. Rep. Squid Fish. Survey World (5): 185-189, 1975 Translated by the Translation Bureau(ELC/PKW) Multilingual Services Division Department of the Secretary of State of Canada Department of Fisheries and Oceans Halifax Laboratory Halifax, N, S. 1979 16 pages typescript DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU ', BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES -4Axw DIVISION DES SERVICES CANADA DIVISION MULTILINGUES C-i P'+5 #573 TRANSLATED FROM - TRADUCTION DE INTO - EN Japanese English AUTHOR - AUTEUR Katsutoshi MIWA TITLE IN ENGLISH - TITRE ANGLAIS Outline of the utilization of squid and octopus for processing TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÉRE ( TRANSCRIRE EN CARACTÉRES ROMAINS) Ika, tako no riyo kako no gaikyo REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE+FOREIGN CHARACTERS. RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION),AU COMPLET, TRANSCRIRE EN CARACTÈRES ROMAINS. REFERENCE IN ENGLISH - REFERENCE EN ANGLAIS PUBLISHER- EDITEUR PAGE NUMBERS IN ORIGINAL DATE OF PUBLICATION NUMÉROS DES PAGES DANS DATE DE PUBLICATION L'ORIGINAL 185 - 189 YEAR ISSUE N0. VOLUME PLACE OF PUBLICATION ANNEE NUMERO NUMBER OF TYPED PAGES LIEU DE PUBLICATION NOMBRE DE PAGES DACTYLOGRAPHIÉES 16 2050679 REQUESTING DEPARTMENT DFO TRANSLATION BUREAU NO. MINISTÉRE-CLIENT NOTRE DOSSIER NO Sc. Info. & Pub. Br ELC /i KW BRANCH OR DIVISION TRANSLATOR (INITIALS) DIRECTION OU DIVISION-I VISION _ TRADUCTEUR ( INITIALES) Allan T.
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