DOCSLIB.ORG

Thai. Favourites. Japanese. Favourites. Japanese. Grill. Wagyu+Kobe Beef. Yellow. Monday. Legende. Keys. Deklaration. Declaratio

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Thai. Favourites. Japanese. Favourites. Japanese. Grill. Wagyu+Kobe Beef. Yellow. Monday. Legende. Keys. Deklaration. Declaratio thai. favourites. japanese. favourites. japanese. grill. legende. keys. somm tamm. [V/S/G/L] greens. [V/G//L/R] tuna tataki. [L/R] [V] vegetarisch l vegetarian traditioneller thai papaya salat. grüner mischsalat. sesam-dressing. gelbflossen thunfisch. daikon. traditional thai papaya salad. green mixed salad. sesame-dressing. knoblauch. tataki dip. sesam. limette. [S] scharf l spicy. 14 l 22 10 yellofin tuna. daikon. garlic. tataki dip. sesame. lime. [G] glutenfrei l gluten free 38 nur yang. [S/G/L/+] edamame. [V/G//L/R] [L] laktosefrei l lactose free thailändischer rindfleisch-salat. warme sojabohnen. meersalz. chili. thai beef salad. warm soy beans. sea salt. chili. yakitori gyuniku. [R] [+] schweizer fleisch l swiss meat 29 10 zarte rindfleisch-spiesschen. yakitori marinade. süsskartoffeln. ananas. [R] roh l raw tender beef-skewers. yakitori marinated. laab gai. [S/G/L/+] miso. sweet potatoes. pineapple. thailändischer poulet-salat. weisse japanische miso-suppe. 16 I 28 thai chicken-salad. japanese white miso-soup. 26 deklaration. declaration. 10 l 18 vegetarisch I vegetarian sake no teriyaki. [L] 19 I 29 lachs I salmon wildlachs. junglauch. teriyaki sauce. poulet / chicken - schweiz / swiss crispy duck. [G/L] wild salmon. young leek. teriyaki sauce. knusprige ente. asiatischer salat. 39 rind/ beef - schweiz / swiss crispy duck. asian salad. gyoza. [V/G//L] 26 japanische teigtaschen. ponzu. ente / duck - thailand / thai japanese dumplings. ponzu. wasabi beef. [L] zwischenrippenstück. cherry tomaten. krevetten / shrimps - pazifik / pacific tom kha. [G/L] 14 l 22 vegetarisch I vegetarian wasabi butter. grüner pfeffer. thailändische zitronengras-suppe. 16 l 24 poulet I chicken center-cut strip loin. cherry tomatoes. lachs / salmon - schottland / scotland thai lemongrass-soup. wasabi butter. green pepper. 49 14 l 25 poulet I chicken kyoto ginger. 14 l 25 krevetten I shrimps wasserspinat. chili. ingwer. 13 l 24 tofu I tofu [V] morning glory. chili. ginge. wagyu+kobe beef. 36 rind I beef [+] fugu satay. [V/S/G/L] 31 poulet I chicken [+] auf vorbestellung und ab 4 personen er- gebratene pouletspiesschen. gurkensalat. hältlich. das exklusive japanische premi- fried chicken-skewers. cucumber salad. um rindfleisch «wagyu beef» oder «kobe 17 l 29 tori no kaarage. [L/+] beef». je nach verfügbarkeit und preise gebackes poulet. salatbeilage. auf anfrage. limette. chili-mayo-dip. the famous and exclusive japanese «wa- kao pad kee mao. [L] deep fried chicken. greens. gyu beef» or «kobe beef». starting from 4 gebratener thailändischer reis. lime. chili-mayo-dip. people and with pre-order only. our offer thai fried rice. 17 l 29 is based on availability. market price. 29 gemüse+tofu I veggies+tofu [V] 31 pouletfleisch I chicken [+] rock shrimp tempura. [L] 33 rindfleisch I beef [+] knusprig gebackene rock shrimps. yellow. monday. 31 krevetten I shrimps japanischer mayo-chili-dip. limette. 35 lachs I salmon crispy fried rock shrimps. jeden montag im fugu-nydegg. japanese chili-mayo-dip. lime. unsere beliebten thai-curries à discrétion. 16 l 28 each monday at fugu-nydegg. our bangkok pad thai. [G] famous thai-curries as much as you like. reisnudeln. gemüse. erdnüsse. ei. rice noodles. vegetables. peanuts. egg. kama no kamameshi. 33 pro person I per person reis-pot. gemüse. sesam. ei. 29 gemüse+tofu I veggies+tofu [V] rice-pot. vegetables. sesame. egg. 31 pouletfleisch I chicken [+] 33 rindfleisch I beef [+] 29 gemüse I vegetarian [V] 31 krevetten I shrimps 35 rindfleisch I beef [+] gaeng massaman. [G/L] thai massaman curry. fugu selection. thai massaman curry. fugu‘s gemischte platte. fugu‘s mixed platter. 29 gemüse+tofu I veggies+tofu [V] 31 pouletfleisch I chicken [+] rock shrimps 33 rindfleisch I beef [+] yakitori gyuniku [+] 31 krevetten I shrimps tori no karaage [+] edamame [V] fugu satay [+] gaeng khew. [S/G/L] chili-mayo-dip l chili-mayo-dip grünes thai curry. limettel l lime thai green curry. 26 klein I small 29 gemüse+tofu I veggies+tofu [V] 39 grosse I large 31 pouletfleisch I chicken [+] 33 rindfleisch I beef [+] 31 krevetten I shrimps gaeng khaow. [S/G/L] gelbes thai curry. thai yellow curry. 29 gemüse+tofu I veggies+tofu [V] 31 pouletfleisch I chicken [+] 33 rindfleisch I beef [+] 31 krevetten I shrimps fugu. sweets. take. away. buddha sun. sämtliche gerichte auf der fugu karte frische thailändische mango-crème. serviert können als take away mit 20% mit hausgemachtem mandelknusper. ermässigung mitgenommen werden. fresh thai mango-cream. served with erlauben sie uns eine kurze homemade almond crisp. zubereitungszeit - wir kochen frisch. 10 entire regular menu available for take away with a 20% discount. allow us a short time to prepare - we cook fresh! fujiyama. warmer hausgemachter schokokuchen. japanisches matcha-grüntee-eis. warm and homemade chocolate tarte. japanese matcha green tea ice cream. schnellerteller.ch 15 schnellerteller.ch liefert ihnen von montag bis sonntag ihre samurai. lieblingsgerichte auch direkt nach chili-choco-strauchbeeren-eis. starker hause! mehr informationen, liefergebiet espresso. schlagrahm. mandelkrisp. und bestellzeiten unter chili-chocolate-cranberry ice cream. strong www.schnellerteller.ch espresso. whipped cream. almond crisp. schnellerteller.ch delivers your favourite 12 dishes from monday to sunday. for more information and delivery-conditions see www.schnellerteller.ch banana no tempura. frische bananen gebacken in leichtem tem- pura teig. vanilleeis. schokoladensauce. fresh banana tempura. vanilla ice cream. chocolate sauce. 16 glacé. ice-cream. fugu. lunch. bourbon vanilla I bourbon vanilla matcha green tea I matcha green tea montag - freitag von 11.45 - 13.30. schokolade + chili I chocolate-chili monday - friday from 11.45 - 13.30. kokosnuss I coconut blutorange I blood orange suppe / salat I asiatisches tagesgericht. soup / salad I asian lunch special. 5 l pro kugel I per scoop 1.5 l schlagrahm I whipped cream 19.5 fugu. lunch take away. montag - freitag von 11.45 - 13.30. asiatisches gericht + sesam-chili-brot. monday - friday from 11.45 - 13.30. asian lunch special + sesame-chili-bread. 13 l pro portion I per portion fugu. lunch pass. jeder 11. fugu lunch erhalten sie bei uns kostenlos. egal ob sie ihre stempel als take away oder im restaurant sammeln. verlangen sie ihre persönliche karte bei ihrem/r servicemitarbeiter/in. we offer you each 11. fugu lunch for free. collect your stamps as take away or in the restaurant. ask your waiter or waitress for your personal card. concept + design. www.ruhmservice.ch.
Load more

Recommended publications
  • 200406 EN Main-Menu Compressed.Pdf
    appetisers Sakana Cheese Edamame $5.80 Boiled edamame beans Chawanmushi $3.40 Savoury steamed egg custard Chuka Kurage $5.80 Seasoned jellyfish Chuka Hotate $5.80 Seasoned scallop skirt Chuka Wakame $5.80 Seasoned seaweed Age Kaisen Tofu $6.90 Deep fried seafood tofu Age Dashi Tofu $4.60 Deep fried silken tofu in fish broth Gobo Fry $6.90 Deep fried burdock root fries Sakana Cheese $17.50 Deep fried fish stick with cheese Tori Karaage $9.30 Deep fried chicken Amaebi Karaage $6.90 Deep fried sweet shrimp Fugu Mirin Boshi $17.50 Dried pufferfish Eihire $9.30 Dried stingray fin Kakiage $17.50 Deep fried tempura mixed vegetables Soft-shell Crab Karaage $19.80 Deep fried soft-shell crab Sweet Potato Fry $8.10 Deep fried sweet potato fries Kimchi Gyoza $10.50 Deep fried kimchi dumplings En Drum Sticks $11.60 Deep fried chicken drumettes Ebi Fry $17.50 Deep fried prawns Amaebi Karaage Chef’s Recommendation Age Kaisen Tofu Sakana Cheese Fugu Mirin Boshi Eihire Chuka Wakame Chuka Kurage Chuka Hotate Amaebi Karaage appetisers 3-Kind Sensai $23.30 Chef selection of seasonal appetisers Oyster Ponzu $6.90 $35.00 Oyster with ponzu sauce per piece 1/2 dozen Oyster Mentai $6.90 $35.00 Oyster with fish roe per piece 1/2 dozen Green Daikon Salad $11.60 Sashimi Salad $17.50 Cha Soba Salad $19.80 Green tea buckwheat noodles salad Wakame Kyuri Su $5.80 Wakame seaweed and cucumber with vinegar sauce Uni Ikura Onsen Tamago $12.80 Hot spring egg with sea urchin and salmon roe Hotate Mentai Aburi $16.30 Torched scallops with fish roe Pitan Tofu $5.80 Century
    [Show full text]
  • Acceptability Evaluation by Vietnamese About Non-Toxic Cultured Pufferfish in Comparison with Grouper and Mackerel
    Asian Journal of Dietetics 2019 ORIGINAL Acceptability Evaluation by Vietnamese about Non-toxic Cultured Pufferfish in Comparison with Grouper and Mackerel Linh Vu Thuy1, Tuyen Le Danh3, Hien Vu Thi Thu3, Bat Nguyen Khac4, Ngoc Vuong Thi Ho3, Nghia Nguyen Viet4, Hien Bui Thi Thu4, Fumio Shimura1, Sumiko Kamoshita1, Yoshinari Ito2, Shigeru Yamamoto1 1 International Nutrition, Graduate School of Human Life Sciences, Jumonji University,Saitama 352-8510, Japan 2Mitsui Marine Products Inc, Miyazaki 889-0511, Japan 3 Vietnam National Institute of Nutrition, Hanoi, Vietnam 4 Vietnam Marine Fisheries Research Institute, Hai Phong, Vietnam (Recived June 4,2019) ABSTRACT Background and purpose. World-wide there are few countries in which pufferfish (fugu) is eaten as in Japan. In Vietnam, pufferfish has been banned since it’s toxic ocurred due to lack of knowledge about distinguish non-toxic species. Consequently, there is a huge amount of pufferfish inhabiting in Vietnamese water, but whenever accidentally catching it, we have to throw or use as fertilizer. To develop culinary culture of non-toxic pufferfish in Vietnam, it is very important and essential to recognize safe species and culture them in good condition, then apply proper method to process that become safety foods. In order to initial setting up for such purpose, we carried out a sensory study in Vietnamese to test whether they can accept foods made from fugu by method of Japanese. Methods. We compared the sensory reaction to Japanese cultured Takifugu rubripes and fish from Vietnamese waters: grouper and mackerel. The 107 panelists were Vietnamese volunteers working in the field of nutrition, employees of marine companies, or government officials who could influence the relevant laws.
    [Show full text]
  • Teppen-Yaki-Menu-Price.Pdf
    H I B A C H I SAKIZUKE APPETIZERS S U S H I 21. EDAMAME 7.00 Japanese green soybeans S A K E 14. SHRIMP TEMPURA 13.00 Lightly battered fried shrimp and vegetables 16. HARUMAKI 7.00 Japanese spring roll 19. GYOZA 8.00 Sauteed dumpling stuffed with pork and vegetables IRASHAIMASE 67. SASHIMI APPETIZER (8pcs) 14.00 (WELCOME) Tuna, salmon, snapper, octopus, crab You are about to experience something truly 04. SUNOMONO 12.00 different in dining. It is Teppan Yaki cooking. Minced octopus, crab, shrimp, cucumber served with rice vinegar Teppan Yaki in Japanese means: to cook on an iron skillet. You will find our tableside cooking 06. TUNA TAKAKI 14.00 to be a joy to watch and we hope the selection of Thin slices of seared tuna served with radish food will please both your eyes and your palate. and ponzu sauce 68. SUSHI APPETIZER (8pcs) 12.00 4 pcs California roll, crab, salmon, tuna, snapper 08. SALMON CARPACCIO 13.00 Razor thin slices of fresh salmon in our special sauce 09.HIYASHI WAKAME 8.00 Seaweed salad 10. IKA SANSAI 9.00 Squid salad Dishes are accompanied with our authentic sodium restricted soya sauce. Allergy and religious diets will be respected at the chef’s discretion. All our dishes are made to order. Please allow us the appropriate time to prepare dishes to your liking. NOTICE Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have medical conditions. TEPPAN YAKI DINNERS All dinners are served with shrimp appetizer, soup, salad, zucchinnis, onions, fresh mushrooms, fried rice and noodles.
    [Show full text]
  • The Japanese Market for Seafood
    GLOBEFISH RESEARCH PROGRAMME Food and Agriculture Organization of the United Nations Fisheries and Aquaculture Policy and Economics Division The Japanese market for Products, Trade and Marketing Branch Viale delle Terme di Caracalla 00153 Rome, Italy seafood Tel.: +39 06 5705 2884 Fax: +39 06 5705 3020 www.globefish.org Volume 117 GRP117coverB5.indd 1 04/02/2015 11:39:02 The Japanese market for seafood by Andreas Kamoey (January, 2015) The GLOBEFISH Research Programme is an activity initiated by FAO's Products, Trade and Marketing Branch, Fisheries and Aquaculture Policy and Economics Division, Rome, Italy and it is partly financed by its Partners and Associate Members. For further information please refer to www.globefish.org The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. Andreas KAMOEY, GLOBEFISH intern. THE JAPANESE MARKET FOR SEAFOOD. GLOBEFISH Research Programme, Vol. 117, Rome, FAO 2015. 45p. Japan remains one of the world’s largest consumers of fish and seafood products, with considerable dependence on foreign fisheries resources, initially through the operation of its distant water fishing fleets, and later through imports.
    [Show full text]
  • Captain Poison
    How ciguatoxins and other poisons find their way into our food chain. he three voyages that ex- rifying to many. The fact that half plorer, navigator, and car- of the people watching would have tographer Captain James gone blind could only validate any Cook made around the belief in eclipses as portents of evil. world between 1768 and Cook—who ate albatrosses—was 1779 are legendary, not not a superstitious man. There is no T to mention exemplary in indication of foreboding evident in Captain cartographic excellence. Arguably, his journals before the South Pacific his second Pacific voyage was his eclipse of September 6, 1774. least pleasant. Cook eventually met Returning from shore to the ship his demise at the hands of a bunch the following day quite famished, of insulted Hawaiians on his third Cook, along with naturalists Johann voyage. But it was during the sec- Forster and his son Georg, born in ond voyage (1772–75) that he had to 1754, probably relished the thought C ook’s put up with the incessant whining of digging into an unusual-looking of naturalist Johann Forster. And local fish that the crew had ac- it was on this star-crossed second quired from the locals in exchange voyage that he fell ill, twice—once for cloth. The ship’s illustrator was Poison with “bilious colick,” and then with busy drawing the fish, and refused a blocked colon; ran headlong into to allow it to be fired up for din- By Mark Siddall Antarctic ice—twice; and nearly ner. But the fish had been cleaned, died from eating fish—twice! and so the liver and roe sacs were After leaving the New Hebri- fair game.
    [Show full text]
  • Appetizers Soups & Salads Most Wanted
    APPETIZERS EDAMAME regular or spicy garlic soy beans 3.50 GYOZA chicken and vegetable dumplings (steamed, deep or pan–fried) 5.95 FRIED CALAMARI battered with tempura 7.25 SOFT SHELL CRAB deep fried crab, served with ponzu sauce 6.95 VEGETABLE TEMPURA lightly battered fried vegetables 6.25 SHRIMP TEMPURA lightly battered fried shrimp 7.95 MIXED TEMPURA lightly battered fried shrimp & vegetables 7.95 SPRING ROLLS stufffed with shredded vegetables and served with our own special house sauce 4.95 CHICKEN LETTUCE WRAP water chestnuts, carrots, green onions & chicken served with cool, crisp, lettuce cups 9.50 CROQUETTE deep fried japanese style potato & vegetable patty 4.50 AGEDASHI TOFU fried tofu served with tempura sauce 4.50 HALF SHELL OYSTER 8.50 (3) 13.50 (6) SOUPS & SALADS MISO SOUP with tofu 2.50 WOR WONTON SOUP wontons, chicken, shrimp, & vegetables cooked in a broth 8.50 UDON thick flour noodles, vegetables, chicken, tofu, and eggs cooked in a broth 11.95 SUNOMONO cucumber salad 4.50 POKI SALAD fresh cucumber, wakame, tuna, & tako tossed in our special dressing 9.50 HAWAIIAN POKI SALAD tuna, tako, salmon, hamachi, wakame, cucumber, in ginger dressing 11.50 AHI TUNA SALAD fresh seared tuna, tossed in spring mix and lettuce with house vinaigrette dressing 10.50 GREEN SALAD house green salad with our own japanese ranch dressing 3.50 WAKAME SALAD seaweed salad served with a sesame dressing 5.50 MOST WANTED SEA STEAK lightly seared tuna with our steak sauce 13.50 JOHNNY COOL hamachi toro garnished with daikon lightly seared, topped with
    [Show full text]
  • Ala Carte Menu
    前菜 Appetizer ぴたん豆腐 水 菜 サラダ 畳み鰯 焼き明太子 Pitan Tofu Mizuna Sarada Tatami Iwashi Yaki Mentaiko $4.80 $8.80 $9.80 $15.80 Century Egg Tofu Japanese Mustard Green Dried Baby Sardine Grilled Spicy Pollock Roe Salad with Sesame Dressing 枝豆 も ろきゅう 玉子焼き Edamame Morokyu Tamagoyaki $4.80 $5.80 $6.80 Boiled Green Soya Bean Japanese Cucumber with Fried Sweet Egg Roll Moromi Miso Paste たこ焼き 餃子 カワハギのみりん干し Takoyaki Gyoza Kawahagi Mirinboshi $7.80 $8.80 $10.80 Octopus Ball Fried Japanese Dumpling Air Dried Threadsail Filefish 河豚味りん干し Fugu Mirinboshi $15.80 Dried Puffer Fish 刺身 Sashimi ホタテ貝 刺身 刺身 竹 Hotategai Sashimi Sashimi Take $13.80 $28.80 Raw Scallop Assorted Sliced Raw Fish and Seafood 刺身 花 Sashimi Hana $38.80 Premium Assorted Sliced Raw Fish and Seafood トロ 刺 身 Toro Sashimi しまあじ刺 身 $68.80 Shimaaji Sashimi Sliced Raw Tuna Belly $20.80 Sliced Raw Striped Jack イカ 刺 身 ホッキ貝刺身 タコ の 刺 身 サーモン刺 身 Ika Sashimi Hokkigai Sashimi Tako Sashimi Salmon Sashimi $8.80 $8.80 $8.80 $10.80 Sliced Raw Squid Raw Surf Clam Sliced Cooked Octopus Sliced Raw Salmon サーモン腹身刺身 はまち刺 身 メカジキ刺 身 まぐろ刺 身 Salmon Harami Sashimi Hamachi Sashimi Mekajiki Sashimi Maguro Sashimi $15.80 $15.80 $15.80 $15.80 Sliced Raw Salmon Belly Sliced Raw Yellowtail Sliced Raw Swordfish Sliced Raw Tuna 甘えび刺身 はまち腹身刺身 Amaebi Sashimi Hamachi Harami Sashimi $16.80 $20.80 Raw Sweet Prawn Sliced Raw Yellowtail Belly 握き寿司 Sushi 炙りサーモン寿 司 はまち寿 司 炙りえ ん が わ 寿 司 Aburi Salmon Sushi Hamachi Sushi Aburi Engawa Sushi $6.80 $6.80 $6.80 Broiled Salmon Sushi Raw Yellowtail Sushi Broiled Fluke Fin Sushi 甘えび寿司 うなぎ 寿 司 トロ 寿 司 Amaebi
    [Show full text]
  • The Problems of Quality and Food Hygiene of Seafood Exported from Southeast Asia to Japan
    The problems of quality and food hygiene of seafood exported from Southeast Asia to Japan Item Type book_section Authors Yamagata, Makoto Publisher Marine Fisheries Research Department, Southeast Asian Fisheries Development Center Download date 26/09/2021 01:17:34 Link to Item http://hdl.handle.net/1834/40917 The Problems Of Quality And Food Hygiene Of Seafood Exported From Southeast Asia To Japan MAKOTO YAMAGATA Marine Fisheries Research Department Southeast Asian Fisheries Development Center Singapore Introduction office, which decides if the commodity passes, or whether it is in violation of the regulations. Imported marine products (seafood) into Japan in 1989 exceeded 2.3 million mt, of which Inspection By The Ministry Of Health fresh, chilled or frozen fish accounted for 1.8 mil­ And Welfare (Government Inspection) lion mt (78.3%). The remainder were live, salted, dried or smoked, prepared or preserved fish and Food found requiring inspection will first un­ other marine products. dergo an on-the-spot inspection by a quarantine Table 1 shows the volume and value of inspector. marine products imported from 1984 to 1989. During this on-the-spot inspection, an inspec­ Table 2 shows the imports of principal products tor goes into the designated bonded cold storage from major countries in 1989. This huge volume warehouse where the seafood is held, and inspects (2.3 million mt) constitutes approximately 18.5% the following points, and then decides whether the of the gross Japanese marine products. Incidential­ seafood is passed or not. ly export of frozen, marine products from Japan in 1989 was approximately 0.27 million mt.
    [Show full text]
  • Jiro Dreams of Sushi Discussion Guide
    www.influencefilmforum.com Jiro Dreams of Sushi Discussion Guide Director: David Gelb Year: 2011 Time: 81 min You might know this director from: Lethargy (2002) A Vision of Blindness (2008) FILM SUMMARY JIRO DREAMS OF SUSHI brings you inside the kitchen of 86 year-old Jiro Ono, “Japan’s living national treasure,” who is considered by many to be the world’s greatest sushi chef. Jiro is the proprietor of Sukiyabashi Jiro, a 10-seat restaurant located in a Tokyo subway station. It was the first restaurant of its kind to be awarded a prestigious 3-star Michelin rating. Despite the high cost and limited menu, food lovers across the globe travel far and wide to dine at Sukiyabashi Jiro, often making reservations more than a year in advance. Throughout the film, we get to know the moody, ill-tempered Jiro who started apprenticing for a sushi chef at age nine. Nearly eight decades later, Jiro strives for perfection, placing sushi preparation and the running of his restaurant above all else. The film paints a complex portrait of an exacting patriarch who demands perfection from himself, his sons, and the hard-working apprentices who work up to ten years before they’re even allowed to cook eggs. At the heart of this film is a complicated relationship between Jiro and his eldest son, Yoshikazu, who has spent the better part of his life living under the tutelage of his father with the hope that someday he will take over the running of Sukiyabashi Jiro and step out from under the shadow of his legendary father.
    [Show full text]
  • Alexander's Steakhouse Japanese Food Terms
    Alexander’s Steakhouse Japanese Food Terms abekawamochi - grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako abura - oil aburage - - Puffy, thin brown fried tofu slices. aemono - a cooked salad - foods in vinegar dressing or sauces. agari - Green tea. age - fried. agedofu - thick slices of deep fried tofu used in soups, nimono etc. agemono - Fried foods. aji - Spanish mackerel, horse mackerel. aji-no-moto - Monosodium glutamate (MSG). aji-no-tataki - Fresh Spanish mackerel. aka miso - Red soy bean paste. akagai - Red clam. akami - Lean tuna, cut from the back of the fish. ama-ebi - Sweet shrimp, usually served raw. amiyaki- cooked over a wire grill. an - Sweetened pureed paste of cooked adzuki or white kidnet bean annago or anago - Conger eel (saltwater). ankimo - Monkfish liver. anko-nabe - Monkfish stew. anmitsu - a dessert made from agar-agar, an and sugar. ao shiso no mi - prepared beefsteak plant seeds aoyagi - Yellow clam. asa gohan - breakfast. avocado - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin awabi - Abalone. ayu - Sweetfish - a medium sized river fish. azuki - or aduki - a small red bean baigai - Small water snails. bamboo shoots - Bought sliced or whole. bara sushi - sushi rice and other ingredients mixed together, like a rice salad. basashi - horse sashimi. bata - butter. battera-sushi - Osaka-style pressed and molded mackerel sushi. beni shoga - Red pickled ginger. bento - traditional boxed lunch. biru - beer. Bonito - English word, for the Japanese katsuo. Bulgogi -A Korean marinated beef dish. Buri - Adult yellowtail.
    [Show full text]
  • Matsumi Teishoku Speciality Menu
    MATSUMI SPECIALITY TEISHOKU MENU Eight courses in the manner of Japanese haute cuisine, takes about two hours of Experience the variety of the Japanese time, Experience delicacies which are Cuisine in this six-course menu, takes still not very common outside of Japan. about an hour and half. Please choose (You find popular Japanese dishes in your main dish from the next page. Speciality Menus starting on the right) SAKIZUKE KOZUKE First little delectability Small salad of seaweed and cucumber ZENSAI YAKITORI Second little delectability Grilled chicken skewers DOBIN MUSHI SUIMONO Trad. soup, served in a cannikin Clear soup with Japanese ingredients SASHIMI SASHIMI Choice of raw fish delicacies Choice of raw fish delicacies YAKIMONO MAIN DISH Grilled: Exclusive grilled fish Please choose your main dish from the next page Served with rice and Japanese pickles NIMONO Cooked: Soft tofu with vegetables MIZUGASHI AGEMONO Ice cream Japanese style and seasonal fruit Deep fried: Yuba-leaves stuffed with chopped shrimps + rice, miso soup and Japanese pickles The price depends on your choice of MIZUGASHI the main dish on the next page. Japanese style ice cream Price per person. 94,- Speciality Menus continued WASHINABE Please choose your main dish here. Paper pot fondue Price per person. Seafood, chicken and vegetables SUKIYAKI cooked in mild miso broth at your table in a small pot made from paper, Table cooking - Japanese wok on a traditional stove. Slices of beef and vegetables 6-course menu 54,- in house made, flavourful sweet sauce. No menu (filled paper pot only) 24,- Raw egg to dip is served on request.
    [Show full text]
  • Tosches's "If You Knew Sushi"
    If You Knew Sushi: Entertainment & Culture: vanityfair.com 9/10/08 2:05 PM LETTER FROM TOKYO Maguro no kaiwa, the almost surgical process of disassembling tuna, is practiced by a tuna dealer. The average bluefin yields 10,000 pieces of sushi. Photograph by Tetsuya Miura. If You Knew Sushi In search of the ultimate sushi experience, the author plunges into the frenzy of the world's biggest seafood market—Tokyo's Tsukiji, where a bluefin tuna can fetch more than $170,000 at auction—and discovers the artistry between ocean and plate, as well as some fishy surprises. by NICK TOSCHES June 2007 t looks like a samurai sword, and it's almost as long as he is tall. His hands are on the hilt. He raises and steadies I the blade. Two apprentices help to guide it. Twelve years ago, when it was new, this knife was much longer, but the apprentices' daily hours of tending to it, of sharpening and polishing it, have reduced it greatly. It was made by the house of Masahisa, sword-makers for centuries to the samurai of the Minamoto, the founders of the first shogunate. In the 1870s, when the power of the shoguns was broken and the swords of the samurai were outlawed, Masahisa began making these things, longer and more deadly than the samurai swords of old. The little guy with the big knife is Tsunenori Iida. He speaks not as an individual but as an emanation, the present voice, of the generations whose blood flows in him and who held the long knife in lifetimes before him, just as he speaks of Masahisa as if he were the same Masahisa who wrought the first samurai sword, in the days of dark mist.
    [Show full text]