Miso Hungry : Food Diary Pdf, Epub, Ebook
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Baby Lettuces Tsukemono Seaweed Salad Karaage Mentaiko Hamachi Tiradito Kaki Okonamayaki Fries Tuna 4.5 Yellowtail 4.5 Unagi 4
IZAKAYA & SUSHI BABY LETTUCES MENTAIKO EDAMAME ASARI CLAMS Cucumber, Daikon, Corvina, Ponzu, Grated Daikon, Sesame Furikake, Togarashi 7 Tofu, Green Chile, Miso, 16 Ginger & Miso Vinaigrette 9 Cod Roe 14 HAMACHI TIRADITO TAKOYAKI CHASHU BUNS TSUKEMONO Yuzu, Fresno Chile, Octopus, Calamari, Bonito, Pork Belly, Hoisin, Assorted Japanese Pickles 7 Sesame Mayo, Kohlrabi 12 Aro Nori 11 Cucumber 10 SEAWEED SALAD KAKI 5 SPICE RIBS GYOZA Hijiki, Wakame, Edamame, Scallion, Fried Oysters, Tobiko, Soy Nuts, Daikon, Scallion 11 Pork, Cabbage, Garlic Chives, Sesame Vinaigrette 9 Creamed Sea Lettuce 14 Ryu 10 KARAAGE OKONAMAYAKI FRIES CHICKEN WINGS SHRIMP SHUMAI Ginger, Garlic, Scallion 10 Fried Chicken, Yuzu Mayo 11 Kewpie, Scallions, Jalapeño 12 Shiitake, Shiso 11 NEGIMA KALBI ASUPARABECON PRAWNS 2.5 Breast 2 Beef Short ribs 2.5 Bacon, Asparagus 2.5 TEBASAKI SAUSAGE SHIITAKE SCALLOP 5 Wing 2 Smoked Pork Sausage 2.5 Mushroom 2 MOMO BUTABARA SHISHITO OCTOPUS 3 Thigh 2 Pork Belly 2 Green Chile 2 SUNAGIMO HARAMI TOMATO SWORDFISH 4 Gizzard 2 Wagyu Sirloin 4 Provoleta Cheese 3 TSUKUNE GYUTAN EGGPLANT MARKET FISH 4 Meatballs 2.5 Beef Tongue 2 Miso Glaze 2.5 LIGHT CHICKEN & DASHI BROTH RICH PORK BROTH LOBSTER DASHI CHICKEN & MUSHROOM CHASHU PORK MIXED SEAFOOD Shio Tare, Nori, Menma, Egg 12/18 Enoki Mushrooms, Egg, Fish Cake 12/18 Clams, Shrimp, Scallops, Cabbage, Shiitake 16/26 CHICKEN & PORK TAN TAN LOBSTER Shoyu Tare, Poached Chicken, Chashu Pork, Shiitake, Sesame Tare, Ground Pork, Bean Sprouts, Whole Lobster Tail, Shrimp, Clams, Cabbage, Shiitake Bok -
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 -
Universitatea
10.2478/ewcp-2020-0011 Japan’s Food Culture – From Dango (Dumplings) to Tsukimi (Moon-Viewing) Burgers OANA-MARIA BÎRLEA Babeș-Bolyai University, Cluj-Napoca, Romania Abstract The purpose of this essay is to present how Japanese eating habits have changed in the context of globalization. We start from the premise that eating is not merely about meeting a basic need, but about creating a relationship with nature. It can be regarded as a ritual practice because it reveals a culture and its people’s beliefs, values and mind-sets. As Geert Hofstede et al. note, life in Japan is highly ritualized and there are a lot of ceremonies (192). Starting from the idea that food consumption is based on rituals too, we intend to explain the relationship between eating habits and lifestyle change in contemporary Japan. Considering that the Japanese diet is based on whole or minimally processed foods, we ask ourselves how Western food habits ended up being adopted and adapted so quickly in the Japanese society. With this purpose in mind, we intend to describe some of the most important festivals and celebrations in Japan, focusing on the relationship between special occasions and food. In other words, we aim to explain the cultural significance of food and eating and to see if and how these habits have changed in time. Keywords: Japan, Japanese culture, gastronomy, globalization, traditional eating, modern eating, food studies, eating habits, change, food-body-self relationship. Oana-Maria Bîrlea 55 Introduction The Japanese are known for their attention to detail, balance and desire to improve (Sarkar 134). -
Kigo-Articles.Pdf
Kigo Articles Contained in the All-in-One PDF 1) Kigo and Seasonal Reference: Cross-cultural Issues in Anglo- American Haiku Author: Richard Gilbert (10 pages, 7500 words). A discussion of differences between season words as used in English-language haiku, and kigo within the Japanese literary context. Publication: Kumamoto Studies in English Language and Literature 49, Kumamoto University, Kumamoto, Japan, March 2006 (pp. 29- 46); revised from Simply Haiku 3.3 (Autumn 2005). 2) A New Haiku Era: Non-season kigo in the Gendai Haiku saijiki Authors: Richard Gilbert, Yûki Itô, Tomoko Murase, Ayaka Nishikawa, and Tomoko Takaki (4 pages, 1900 words). Introduction to the Muki Saijiki focusing on the muki kigo volume of the 2004 the Modern Haiku Association (Gendai Haiku Kyôkai; MHA). This article contains the translation of the Introduction to the volume, by Tohta Kaneko. Publication: Modern Haiku 37.2 (Summer 2006) 3) The Heart in Season: Sampling the Gendai Haiku Non-season Muki Saijiki – Preface Authors: Yûki Itô, with Richard Gilbert (3 pages, 1400 words). An online compliment to the Introduction by Tohta Kaneko found in the above-referenced Muki Saijiki article. Within, some useful information concerning the treatments of kigo in Bashô and Issa. Much of the information has been translated from Tohta Kaneko's Introduction to Haiku. Publication: Simply Haiku Journal 4.3 (Autumn 2006) 4) The Gendai Haiku Muki Saijiki -- Table of Contents Authors: Richard Gilbert, Yûki Itô, Tomoko Murase, Ayaka Nishikawa, and Tomoko Takaki (30 pages, 9300 words). A bilingual compilation of the keywords used in the Muki Saijiki Table of Contents. -
Takuan Daikon Pickles
Hawaii Kotohira Jinsha Hawaii Dazaifu Tenmangu VOLUME IV MARCH 2008 Where ancient traditions thrive 14th Annual Honolulu Festival - March 15 and 16 The word matsuri can refer to The three day extravaganza any occasion for offering thanks and occurs every year in March on a praise to a kami at a shrine. It comes weekend from Friday through Sun- from a word meaning 'to entertain' or day. Dance performances and tradi- 'to serve'. Matsuri is also used to refer tional art demonstrations are dis- to Shinto festivals. played by artisans from Japan, Aus- Shinto festivals generally com- tralia, Tahiti, Philippines, Republic bine solemn rituals with joyful celebra- of China (Taiwan), Korea, Hawaii tion, and these celebrations can include and the rest of the United States. drunken and loud behavior. The Festival culminates with a To western eyes the combina- spectacular parade down Kalakaua tion of extreme solemnity and vulgar Avenue in Waikiki, Hawaii. revelry can seem irreverent, but the mix of very different moods is an im- portable altar or portable shrine. portant feature that may encapsulate The procession of the miko- the intimate relationship that Shinto shi is effectively a visit by the kami has with the world as it really exists. of the shrine to the local community Festivals center on a particular that is devoted to them, and is kami, who are treated as the guests of thought to confer a blessing on that honor at the event. The celebrations are community. very physical events, and may include Because Shinto originates in processions, dramatic performances, the agricultural prehistory of Japan, sumo wrestling, and feasting. -
Tustin-Menu-2021.6-Newsmall.Pdf
Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME . -
The World of Otsukemono!
Welcome to the world of Otsukemono! We call Japanese pickles "Otsukemono" Its first letter "O" is an exalted prefix in Japanese. Usually the word "tsukemono" is used for Japanese pickles but we put "O" on it to pay the respect for Otsukemono which is the wisdom of our ancestor and also to express that they are good enough to be used as a gift for someone you care. Japanese Otsukemono first appeared in the literature more than 1200 years ago. Actually it is believed that pickling vegetables with sea water for food preservation began sometime around stone age. Owing to the grace of seasons and our original fermentation culture, Otsukemono has evolved and prevailed through our histroy and has made huge variety and affluence in each region. Otsukemono has unique deep taste, rich piquent aroma, addictive unique texture and attractive colorfulness. We believe that Otsukemono can be more valued as an essential side dish in today's world of diversity. Paying respect to the culture and history of Otsukemono while creating new values up to date Since our foundation, we put emphasis on the quality of salt and vegetable ingredients as the basis for good pickles. In the late 70's, we started to use natural sea salt, to collaborate with progressive farmers in the regions and to reintroduce local traditional vegetables. We think its our mission to pass on the value of Japanese fermentation culture to the next generation. We are producing various types of pickles using seven pickling beds, namely salt, rice-bran, soy-sauce, soybean-paste, rice malt, sake lees, and vineger. -
A POPULAR DICTIONARY of Shinto
A POPULAR DICTIONARY OF Shinto A POPULAR DICTIONARY OF Shinto BRIAN BOCKING Curzon First published by Curzon Press 15 The Quadrant, Richmond Surrey, TW9 1BP This edition published in the Taylor & Francis e-Library, 2005. “To purchase your own copy of this or any of Taylor & Francis or Routledge’s collection of thousands of eBooks please go to http://www.ebookstore.tandf.co.uk/.” Copyright © 1995 by Brian Bocking Revised edition 1997 Cover photograph by Sharon Hoogstraten Cover design by Kim Bartko All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the publisher. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library ISBN 0-203-98627-X Master e-book ISBN ISBN 0-7007-1051-5 (Print Edition) To Shelagh INTRODUCTION How to use this dictionary A Popular Dictionary of Shintō lists in alphabetical order more than a thousand terms relating to Shintō. Almost all are Japanese terms. The dictionary can be used in the ordinary way if the Shintō term you want to look up is already in Japanese (e.g. kami rather than ‘deity’) and has a main entry in the dictionary. If, as is very likely, the concept or word you want is in English such as ‘pollution’, ‘children’, ‘shrine’, etc., or perhaps a place-name like ‘Kyōto’ or ‘Akita’ which does not have a main entry, then consult the comprehensive Thematic Index of English and Japanese terms at the end of the Dictionary first. -
Small Plate Mozzarella Shiokoji Tomato 8 Tuna Lily 9 Dancing
FOOD Small plate Original plate Salad Mozzarella Shiokoji Tomato 8 Miso Katsu 20 Kaisen (Sea food)Salad 16 Mozzarella , fresh tomato ,shiso leaf Panko fried kurobuta pork and thinly Salmon,albacore,hamachi,scallop with handmade Shio koji dressing sliced cabbage served on organic mixed greens, avocado Tuna Lily 9 with owari style sauce and tomato seasoned fresh tuna tartar Wagyu Tataki (seared Japanese beef) 23 Green Salad 10 on 4 shrimp crackers Seared wagyu and baby mizuna Mizuna avocado, tomato and Dancing Calamari 9 with yuzu kosho garlic ponzu organic mixed greens served with our original sesame dressing calamari sauté with spinach Tataki 20 Original Chicken Teriyaki Salad 17 and fresh mushroom Seared albacore topped with Fresh green salad fried onion and gluten free ponzu Sea food sunomono 11 with sesame dressing Crab,scollop,octopus on cucumber Carpaccio 23 with tosa-zu dressing Hamachi, serrano pepper,horseradish, Soup Veggie chips Basket 7 and with gluten free garlic ponzu Lotus root Burdock, Sweet Potato Agedashi Paradise 14 Kenchin-jiru 6 Vegetable miso soup with Wasabi aioli deep fried shrimp, tofu, eggplant, Asari-hatcho 6 Fresh Steamed Edamame 6 and ingen with seasoned soy sauce Manila clams in hatcho miso soup Sushi Holy Mackerel 17 saba on sushi rice, pickled daikon Skewers 2pc Vegetables Melt in your mouth 17 Negima chicken, scallion 8 Otsmami Trio 12 Spicy tuna , avocado wrapped in sushi Shishito shishito pepers 7 Asparagus with miso vinegar sauce, rice and salmon with gluten free ponzu Nasu Nanban marinated eggplant, -
Baby Lettuces Tsukemono Seaweed Salad
IZAKAYA & SUSHI BABY LETTUCES MENTAIKO EDAMAME ASARI CLAMS Cucumber, Daikon, Corvina, Ponzu, Grated Daikon, Sesame Furikake, Togarashi 7 Tofu, Green Chile, Miso, 16 Ginger & Miso Vinaigrette 9 Cod Roe 14 HAMACHI TIRADITO TAKOYAKI CHASHU BUNS TSUKEMONO Yuzu, Fresno Chile, Octopus, Calamari, Bonito, Pork Belly, Hoisin, Assorted Japanese Pickles 7 Sesame Mayo, Kohlrabi 12 Aro Nori 11 Cucumber 10 SEAWEED SALAD KAKI 5 SPICE RIBS GYOZA Hijiki, Wakame, Edamame, Scallion, Fried Oysters, Tobiko, Soy Nuts, Daikon, Scallion 11 Pork, Cabbage, Garlic Chives, Sesame Vinaigrette 9 Creamed Sea Lettuce 14 Ryu 10 KARAAGE OKON0MAYAKI FRIES CHICKEN WINGS Ginger, Garlic, Scallion 10 Fried Chicken, Yuzu Mayo 11 Kewpie, Scallions, Jalapeño 12 NEGIMA KALBI ASUPARABECON PRAWNS 8 Breast 6 Beef Short ribs 7.5 Bacon, Asparagus 7.5 TEBASAKI SAUSAGE SHIITAKE SCALLOP 15 Wing 6 Smoked Pork Sausage 7.5 Mushroom 6 MOMO BUTABARA SHISHITO OCTOPUS 9 Thigh 6 Pork Belly 6 Green Chile 6 TSUKUNE HARAMI TOMATO MARKET FISH 12 Meatballs 8 Wagyu Sirloin 12 Provoleta Cheese 9 GYUTAN EGGPLANT Beef Tongue 6 Miso Glaze 7.5 LIGHT CHICKEN & DASHI BROTH RICH PORK BROTH LOBSTER DASHI CHICKEN & MUSHROOM CHASHU PORK MIXED SEAFOOD Shio Tare, Nori, Menma, Egg 12/18 Enoki Mushrooms, Egg, Fish Cake 12/18 Clams, Shrimp, Scallops, Cabbage, Shiitake 16/26 CHICKEN & PORK TAN TAN LOBSTER Shoyu Tare, Poached Chicken, Chashu Pork, Shiitake, Sesame Tare, Ground Pork, Bean Sprouts, Whole Lobster Tail, Shrimp, Clams, Cabbage, Shiitake Bok Choy, Nori, Egg 14/20 Scallion 14/20 26/38 SPICY MISO SPICY MISO -
Map of Japan the World Japan & Surrounding Countries Emergence of Japanese Land
Geography of Japan Geography of Japan Map of Japan The World Japan & surrounding countries Emergence of Japanese Land • During the glacier age (about 1,000,000 – 10,000 BC), Japan was connected to the Asian continent. About 10,000 years ago Japanese islands were separated from the continent as a result of earth movements. • Thus, the Japanese islands are connected to the Asian mainland by the relatively shallow-lying continental shelf. • The 4 main islands, Okinawa and thousands of small islands. 6,852 islands (2006 survey) inhabited islands: 400, others un- inhabited Japan is an island country • Close enough to the Asian Continent. • 31 miles (ca. 50km) from Tsushima, Japan to Busan, Korea • 26 miles from the tip of Hokkaido to Sakhalin • Several miles to Kuril Islands from Nosappu cape (2.5 miles) Latitude- from Montreal in the north to Florida in the south Japan latitude comparison to Brunswick, ME US latitude comparison to Tokyo, Japan Tokyo is about the same latitude as Raleigh, North Carolina Total Land Area • 378,000 km2 – 1/25th the size of the U.S. • Slightly smaller than the State of California • 3,800 km (2375 miles) from the northern tip to the southern island • Country of many volcanoes • 80% of Japan’s surface is mountainous • Less than 15% is arable • Situated along the circum-Pacific volcanic belt – numerous earthquakes Pacific Volcanic Belt Other facts • The nation’s capital: Tokyo, 36° North latitude • Population: • Tokyo: 13,754,000 (Jan. 201８) • Japan: 12６,420,000 (Apr. 201８) (less than half of the US) • The highest mountain: Mt. -
Kamonegi Takeout Menu
K A M O N E G I T A K E O U T MENU JAPANESE VEGETABLE CURRY $9 potato, bell pepper, carrot, onion, celery, Tuesday to Saturday 11:30am-2:30pm, 4pm-7pm side of rice "pickup only" add pork katsu $3 T o g i v e b a c k t o t h e c o m m u n i t y a t t h i s t i m e , TEMPURA DON $12 a s a w o r k i n g w o m a n a n d m o t h e r h e r s e l f , shrimp and vegetable tempura over rice, sweet soy C h e f S o m a i s o f f e r i n g 1 f r e e o n i g i r i a n d y a k u l t d r i n k f o r k i d s u n d e r t h e a g e o f 1 2 w i t h e v e r y o r d e r . VEGGIE TEMPURA DON $10 P l e a s e l e t u s k n o w w h e n y o u c o m e i n t o p i c k u p : ) vegetable tempura over rice, sweet soy SMOKED HAMACHI COLLAR $15 with red curry ponzu sauce ONIGIRI "RICE BALL" $3 each or two for $5 HEAT AT HOME house smoked shio koji salmon mentai cream cheese "spicy cod" wasabi nori jam SOMA'S TANTAN RAMEN FOR 2 KAMONEGI ONIGIRI $25 $5 each or two for $9 spicy miso, ground pork, ramen egg, chashu pork, bamboo shoots, scallion, sesame Tenmusu riceball with shrimp tempura, seaweed, sweet soy KAMONEGI HANDMADE SOBA chicken karrage mayo FOR 2 $20 fried chicken mayo (WHILE QUANTITIES LAST) soba broth "vegetarian or normal bonito base" TSUKEMONO $5 scallion, wasabi house made pickled vegetables add vegetable tempura $8 add shrimp tempura $7 (2pc) BROCOLINI KARASHIAE $5 brocolini, dashi, chinese mustard, soy TONJIRU (1PINT) $7 pork miso soup, burdock root, carrot, daikon, tofu, SHISHAMO $7 konjac root fried and marinated canadian capelin fish with pickled vegetables DASHI KABOCHA SOUP (1PINT) $8 kabocha squash soup, dashi, cream, onion JAPANESE EGG SANDO $10 kewpie, shallots with aonori french fries ADD ON KATSU SANDO $12 cabbage, lacto fermented katsu sauce with aonori RICE $2.5 french fries AONORI FRENCH FRIES $3.5 EDAMAME, ESCARGOT GARLIC BUTTER $5 RAMEN EGG $2 VEGETABLE TEMPURA $8 LA CROIX $1 ICED GREEN TEA $3 SHRIMP TEMPURA $7 (2PC) Vegetarian Friendly Vegan Friendly K A M O N E G I T A K E O U T B E V E R A G E M E N U B E E R S A K E sapporo (22oz can) ….