Ramen Nirvana Ramen Ramen Topping Choices Kae-Dama

Total Page:16

File Type:pdf, Size:1020Kb

Ramen Nirvana Ramen Ramen Topping Choices Kae-Dama WESTSIDEEAST WEEKDAYS VILLAGE ADDITIONAL $4 IPPUDO NY LUNCH SET $4 LUNCH Ramen, a small salad, and your choice ofof ricerice bowl:bowl: MENU Pork Soboro / ChickenChicken Karaage / MentaikoMentaiko Spicy Cod Roe V = VEGETARIANVEGETARIAN G = GLUTENGLUTEN FREEFREE = SPICYSPICY RAMEN NIRVANA RAMEN VEGETARIAN 白丸元味 白丸ニューヨーク V SHIROMARU HAKATA白丸元味 CLASSIC 14 SHIROMARU NEW YORK 白丸ニューヨーク V 15 The original “Tonkotsu” (pork) broth with IppudoIppudo’s A silky, rich sesame broth with IppudoIppudo’s Westside’s signature signatureWestside’s Dashi; signature thin noodlesDashi; thin topped noodles with topped pork Dashi;signature thin Dashi; noodles thin topped noodles with topped tofu chashu,with tofu sesame chashu, chashu,with pork sesame loin chashu, kikurage sesame mushrooms, kikurage menma, mushrooms, red kikuragesesame kikurage mushrooms, mushrooms, menma, menma,red pickled red ginger,pickled and pickledmenma, ginger, red pickled and scallions ginger, and scallions scallionsginger, and scallions Topping suggestions: KarashiKarashi TakanaTakana $3$3 // ShigureniShigureni $4$4 Topping suggestions: KarashiKarashi TakanaTakana $3$3 赤丸新味 赤丸ニューヨーク V AKAMARU MODERN赤丸新味 14 AKAMARU NEW YORK 赤丸ニューヨーク V 15 A more bold translation of the original pork broth; thin A silky, rich sesame broth with IppudoIppudo’s Westside’s signature noodles topped with Ippudo’s secret “Umami Dama” Dashi;signature thin Dashi; noodles thin topped noodles with topped Ippudo’s with secret Ippudo’s miso paste, pork chashu, cabbage, sesame kikurage “Umamisecret “Umami Dama” Dama”miso paste, miso tofupaste, chashu, tofu chashu, sesame sesame mushrooms, scallions, and fragrant garlic oil kikurage mushrooms, scallions and fragrant garlic oil Topping suggestions: NitamagoNitamago $2$2 // ShigureniShigureni $4$4 Topping suggestions: NitamagoNitamago $2$2 からか麺 V KARAKA-MENKARAKA SPICY からかスパイシー 14 KARAKA SPICY NEW YORK V 15 The original “Tonkotsu”(pork) broth with an added からかスパイシーニューヨーク kick; thin noodles with Ippudo’s special blend of hot kick; thin noodles with Ippudo’s special blend of hot A silky, rich sesame broth with an added kick; thin spices, topped with pork chashu, cabbage, sesame spices, topped with pork chashu, cabbage, sesame noodles topped with Ippudo’s special blend of hot kikurage mushrooms, scallions, and fragrant garlic oil kikurage mushrooms, scallions, and fragrant garlic oil spices, topped with tofu chashu, cabbage, sesame Topping suggestions: NitamagoNitamago $2$2 // BakudanBakudan $2$2 kikurage mushrooms, scallions, and fragrant garlic oil Topping suggestions: BakudanBakudan $2$2 サラダ混ぜ麺 山葵醤油 B.B.C. SALAD MEN B.B.C.サラダ混ぜ麺 V 14 WASABISHOJIN 精進SHOYU V G V 1517 Our Chopped Salad Mazemen comescomes withwith kale,kale, mixedmixed VegetarianInspired by soythe sauceintricacy based and broth delicate with flavors inari-age of Zenbean lettuce,lettuce, avocado,avocado, beets,beets, croutons,croutons, cherrycherry tomato,tomato, andand curd,Buddhist menma, cuisine, seaweed, Ippudo’s scallions, Shojin istempura made from flakes, extract pomegranate seeds.seeds inServed an Ippudo chilled original with our dressing, exclusive served kizamiof vegetables, wasabi stem,beans and and wasabi-infused seaweed; with Koshihikarioil thickwith ourwavy exclusive noodles, thick in an wavy Ippudo noodles, goma chilled, wasabi in dressing a goma Toppingrice noodles, suggestions: sansai mountain Nitamago vegetables, $2 six-grain Toppingwasabi dressing. suggestions: Poached Egg $2 / Bara Chashu $3 rice, goji berries, yuzu viniagrette, and a seasonal Topping suggestions: Poached Egg $2 / Bara Shashu $3 topping RAMEN TOPPING CHOICES NITAMAGO 煮卵 Seasoned boiled eggRAMEN* TOPPING2 KARASHI CHOICES TAKANA辛子高菜V Pickled mustard leaves 3 POACHED EGG 温泉卵 Poached egg* 2 MENMA メンマ V Seasoned bamboo shoots 4 NITAMAGO 煮卵 Seasoned boiled egg 2 KARASHI TAKANA辛子高菜V Pickled mustard leaves 3 SHIGURENI チャーシュー時雨煮 Pulled chashu pork 4 TOFU CHASHU 豆腐チャーシュー V 3 POACHED EGG 温泉卵 Poached egg 2 MENMA メンマ V Seasoned bamboo Shoots 3 BARA CHASHU 豚バラチャーシュー 3 CORN とうもろこし V G 2 SHIGURENI チャーシュー時雨煮 Pulled chashu pork 4 TOFU CHASHU 豆腐チャーシュー V 3 CHEESE チーズ 2 BAKUDAN 爆弾 V Ippudo original spicy paste 2 BARA CHASHU 豚バラチャーシュー 3 CORN とうもろこし V G 2 CHEESE チーズ 2 BAKUDAN 爆弾 V Ippudo original spicy paste 2 KAE-DAMA 替え玉 $2 Kae-dama is a system that offers you an extra serving of noodles. When you have almost finished your first serv- ing of noodles, order by saying, “Kae-dama,KAE-DAMA please.” In a few 替 えminutes玉 $2 the server or chef will bring you another Kae-d‘ball ofama noodles’ is a system for you that to offersput in theyou soup. an extra You servingwill need of tonoodles. have enough When yousoup have in the almost bowl finishedto accommodate your first the serv - ing of noodles,new noodles; order that by saying,is, you shouldn’t“Kae-dama, drink please.” too much In a few soup minutes if you theare servergoing toor orderchef will the bring Kae-dama. you another ‘ball of noodles’ for you to put in the soup. You will need to have enough soup in the bowl to accommodate the new noodles; that is, you shouldn’t drink too much soup if you are going to order the Kae-dama. *Consuming raw or undercooked meats, seafood, shellfish, poultry, or eggs may increase your risk of foodborne illness. None of our menu items are available for Take Out or Take Away, including leftovers. None of our menu items are available for Take Out or Take Away, including leftovers. EAST VILLAGE WEEKDAYWESTSIDE APPS WEEKDAYS DRINKS ADDITIONAL $4 IPPUDO NY LUNCHV = VEGETARIAN SET G = GLUTEN FREE = SPICY LUNCH Ramen, a small salad, and your choice of rice bowl: MENU Pork Soboro / Chicken Karaage / Mentaiko Spicy Cod Roe V = VEGETARIAN G = GLUTEN FREE = SPICY APPETIZERS EDAMAME 枝豆 V GRAMEN 6 IPPUDO BUNSNIRVANA 一風堂バンズ RAMEN PORK OR CHICKEN 9 with yuzu citrus salt VEGETABLE V 8 Steamed buns (2pc) filled with your choice of pork, 白丸元味 白丸ニューヨーク V SHIROMARUやみつき胡麻きゅうり V 14 chicken,SHIROMARU or eggplant NEW & eringi YORK mushrooms, served with 15 GOMA-QThe original “Tonkotsu” (pork) broth with Ippudo 6 A silky, rich sesame broth with Ippudo Westside’s Cucumber seasoned with Ippudo’s original sesame Ippudo’s original spicy sauce and mayo Westside’s signature Dashi; thin noodles topped signature Dashi; thin noodles topped with tofu chashu, oil sauce with pork loin chashu, sesame kikurage mushrooms, IPPUDOsesame kikurage SALAD mushrooms, 一風堂サラダ menma, V red pickled 11 menma, red pickled ginger, and scallions Noodle-cutginger, and scallionscucumber, carrot, chopped kale, tomato, SHISHITOTopping suggestions: しし唐の素揚げ Karashi V Takana $3 / Shigureni $48 beets,Topping and suggestions: mixed greens Karashi with TakanaIppudo’s $3 original soy Flash-fried Japanese peppers with yuzu salt dressing ADD TOFU 2, AVOCADO 3 IPPUDO WINGS 一風堂手羽 7 Fried chicken wings (3pc) glazed with Ippudo’s special AKAMARU 赤丸新味 14 blackAKAMARU pepper sauce NEW YORK 赤丸ニューヨークADDITIONAL PIECE, V 15 2 A more bold translation of the original pork broth; thin A silky, rich sesame broth with Ippudo Westside’s noodles topped with Ippudo’s secret “Umami Dama” signature Dashi; thin noodles topped with Ippudo’s miso paste, pork chashu, cabbage, sesame kikurage secret “Umami Dama” miso paste, tofu chashu, sesame mushrooms, scallions, and fragrant garlic oil kikurage mushrooms, scallions and fragrant garlic oil Topping suggestions: Nitamago $2 / Shigureni $4 Topping suggestions: Nitamago $2 KARAKABROOKLYN SPICY KAEDAMA からかスパイシー ALE 149 KIRINKARAKA ICHIBAN SPICY FROZEN NEW YORK V 7 15 The original “Tonkotsu”(pork) broth with an added からかスパイシーニューヨーク kick;ASAHI thin noodles SUPER with DRY Ippudo’s IMPORTED special FROM blend JAPAN of hot 8 KIRINA silky, richICHIBAN sesame broth with an added kick; thin 6 spices,ORION topped IMPORTED with pork FROM chashu, JAPAN cabbage, sesame 8 KIRINnoodles LIGHTtopped withBOTTLE Ippudo’s special blend of hot6 kikurage mushrooms, scallions, and fragrant garlic oil spices, topped with tofu chashu, cabbage, sesame ToppingSAPPORO suggestions: Nitamago $2 / Bakudan $2 6 ASAHIkikurage KURONAMAmushrooms, scallions, BLACK and BOTTLE fragrant garlic7 oil Topping suggestions: Bakudan $2 B.B.C. SALAD MEN B.B.C.サラダ混ぜ麺 V 14DRINKS SHOJIN 精進 V G 17 Our Chopped Salad Mazemen comes with kale, mixed Inspired by the intricacy and delicate flavors of Zen lettuce, avocado, beets, croutons, cherry tomato, and Buddhist cuisine, Ippudo’s Shojin is made from extract pomegranate seeds in an Ippudo original dressing, served of vegetables, beans and seaweed; with Koshihikari WINE (G) (B) SAKE (G) (B) with our exclusive thick wavy noodles, chilled, in a goma rice noodles, sansai mountain vegetables, six-grain CABERNETwasabi dressing. SAUVIGNON (CA) 8 IPPUDOrice, goji berries, NIGORI yuzu viniagrette, and a seasonal8 19 Topping suggestions: Poached Egg $2 / Bara Shashu $3 topping CHARDONNAY (CA) 8 HAKKAISAN HONJOZO (NIIGATA) 9 50 MALBEC (ARGENTINA) 10 38 FALANGHINA (ITALY) 13 55 SPECIALTY SAKE / PLUM WINE RAMEN TOPPINGIKEZO CHOICES BERRY SPARKLING SAKE (CAN) 7 NON-ALCOHOLIC SARARI UMESHU PLUM WINE, LIGHT & REFRESHING 8 NITAMAGO 煮卵 Seasoned boiled egg 2 KARASHI TAKANA辛子高菜V Pickled mustard leaves 3 SODA COKE, DIET COKE, SPRITE, GINGER ALE, SELTZER 3 “KOKUTO” BROWN SUGAR PLUM WINE 8 POACHED EGG 温泉卵 Poached egg 2 MENMA メンマ V Seasoned bamboo Shoots 3 ORANGESHIGURENI / CRANBERRY チャーシュー時雨煮 JUICE Pulled chashu pork 34 YUZUTOFU CHASHU CITRUS 豆腐チャーシュー SAKE V 3 11 ICEDBARA JASMINE CHASHU TEA 豚バラチャーシュー 3 CORN とうもろこし V G 2 CALPICOCHEESE WATERチーズ OR SODA 32 SHOCHUBAKUDAN 爆弾 HIGHBALL V Ippudo original spicy paste 2 LYCHEE SODA / YUZU SODA 4 GRAPEFRUIT HAI FRESHLY SQUEEZED 8 AQUA PANNA / SAN PELLEGRINO KAE-DAMA4 替CALPICOえ玉 $2 / LYCHEE / YUZU HAI 7 Kae-dama is a system that offers you an extra serving of noodles. When you have almost finished your first serv - ing of noodles, order by saying, “Kae-dama, please.” In a few minutes the server or chef will bring you another ‘ball of noodles’ for you to put in the soup. You will need to have enough soup in the bowl to accommodate the new noodles; that is, you shouldn’t drink too much soup if you are going to order the Kae-dama. Please let us know if you have any food allergies or dietary restrictions so we may better accommodate you.
Recommended publications
  • Monosodium Glutamate (MSG): from a to Umami
    FACT SHEET INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION Monosodium Glutamate (MSG): From A to Umami Has there ever been a taste that you enjoyed, but couldn’t quite explain? Perhaps you are noticing what has been coined as the fifth taste, “uma- mi”; a taste attributed to foods containing glutamate, an amino acid that is one of the building blocks of protein. Think about a bowl of hot pasta with tomato sauce and Parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp veg- etables in a savory soy sauce. In all of these dishes, there is a common flavor denominator that may be surprising to many: monosodium gluta- mate, also called MSG. Is Umami a Fifth Taste? Recent research shows that in addition to the four basic tastes of sweet, sour, salty, and Did YOU KNOW? bitter, there is a fifth basic taste called “umami” (in Japanese) that Americans describe as “savory.” n Research has identified “umami” as a fifth taste, commonly referred to as What is the History of Umami? savory. Although valued in ancient world cuisines for more than 2,000 years, the taste of umami was not identified until about 100 n Glutamate, an amino acid found in years ago. In 1908, Professor Kikunae Ikeda of Tokyo Imperial protein foods, is responsible for the University discovered that a simple molecule gives foods a umami flavor. distinctive savory taste. He was studying a seaweed broth n Tomatoes, Parmesan cheese, and called kombu, a traditional food in Japanese culture, and iden- walnuts naturally contain glutamate.
    [Show full text]
  • Building Big Flavor
    BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high
    [Show full text]
  • Nobu Los Angeles Dinner Menu
    NOBU LOS ANGELES DINNER MENU NOBU COLD CLASSIC Taro Chips with Tuna or Scallop 20 Toro Tartar with Caviar 40 Salmon or Yellowtail Tartar with Caviar 32 Oysters with Nobu Sauces (2 pieces) 10 Yellowtail Jalapeño 28 Tiradito 28 New Style Sashimi 28 Nobu Style Mixed Ceviche 26 Tuna Tataki with Ponzu 32 Monkfish Pate with Caviar 24 Sashimi Salad 34 Lobster Salad with Spicy Lemon Dressing 68 Salmon Skin Salad 18 Mixed Kelp Salad 14 Oshitashi 8 NOW Salmon Yuzu Karashi Su Miso 30 Trout Baby Artichoke 32 White Fish Wasabi Salsa 28 Toro Spicy Karashi Su Miso Caviar m/p Snapper with Sabatino Truffle Dry Miso 38 Live Octopus "Shabu Shabu" 30 Toro Soy Mirin Reduction m/p Baby Artichoke Salad 24 Nobu Style Crispy Rice with Spicy Tuna 26 Hearts of Palm Salad with Jalapeno Dressing 22 Baby Spinach Salad with Dry Miso 20 NOBU HOT CLASSIC King Crab Amazu 36 Black Cod Miso 36 Squid “Pasta” with Light Garlic Sauce 25 Eggplant Miso 14 Rock Shrimp Tempura - Creamy Spicy, Ponzu or Creamy Jalapeno 28 Chilean Sea Bass with Nobu's Black Bean Sauce or Dry Miso 38 Baby Abalone with Light Garlic Sauce m/p Beef Tobanyaki 38 Creamy Spicy Snow Crab 34 Scallop with Spicy Garlic or Wasabi Pepper 30 Shrimp and Lobster with Spicy Lemon Dressing 50 Hamachi Kama Miso Salt 20 Aubergine Steak Tosazu 16 “Fish n Chips” Nobu Style 32 Mushroom Tobanyaki 22 NOW Ribeye Crispy Onion 50 Sea Bass Jalapeno Miso 38 Lobster with Sabatino Truffle Butter 80 Sabatino Truffle Panko Scallops (2 pieces) 20 Wagyu Gyozas (2 pieces) 14 Nori Kaba Ribeye Rosemary Aioli 46 Black Pepper Lamb Creamy
    [Show full text]
  • Nobu Salad Nobu Cold Dishes Tiradito Ceviche Nobu Style
    NOBU COLD DISHES Oyster with Nobu Sauce 3 piece minimum order 336/pc Bigeye Tuna Tataki with Cilantro Dressing 820 Bigeye Tuna Tataki with Ponzu 820 Yellowtail Sashimi with Jalapeño 880 Toro Tartar with Caviar 1,680 White Fish with Dry Miso 820 Yellowtail or Salmon Tartar with Caviar 1,150 Nobu Crispy Rice with Spicy Bigeye Tuna 690 Salmon Tataki with Karashi Su Miso 990 TIRADITO White Fish 820 Scallop 1,280 Octopus 890 CEVICHE Mixed Seafood 820 Tomato 350 Lobster 1020 King Crab 850 NOBU STYLE TACO price per piece / 2 piece minimum order Pork 230 King Crab 320 Bigeye Tuna 240 Imported Wagyu 545 Lobster 375 Salmon and Avocado 220 NEW STYLE SASHIMI White Fish 820 Tofu 240 Scallop 1,280 Salmon 990 Oyster 1,340 NOBU SALAD Edamame 140 Sashimi Salad 980 Spicy Edamame 160 Lobster Shiitake Salad 3,100 Field Greens 240 Shiitake Salad 280 Kelp Salad 380 Warm Mushroom Salad 560 Salmon Skin Salad 780 Prices are in Philippine Pesos, inclusive of VAT and subject to local tax and service charge NOBU HOT DISHES Exclusive Japanese A5 Kobe Beef M/P 50g minimum Tataki - New Style - Tobanyaki - Yakimono - Flambé Premium Japanese A5 Wagyu M/P per 100g Tataki 50g minimum Tobanyaki 100g minimum New Style 50g minimum Yakimono 100g minimum Flambé 100g minimum Black Cod Miso 1,770 Creamy Spicy Crab 1,200 King Crab Tempura Amazu Ponzu 1,620 Rock Shrimp Tempura with Creamy Spicy, Creamy Jalapeño or Butter Ponzu 1,335 Squid 'Pasta' with Light Garlic Sauce 990 Shrimp with Wasabi Pepper or Spicy Garlic Sauce 1,120 Scallop with Jalapeño Salsa, Spicy Garlic or Wasabi
    [Show full text]
  • Happy Hour Umami Lingo
    umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind.
    [Show full text]
  • Signature Maki/Nigiri Traditional Maki Kyoto Classics
    Signature Traditional Maki Maki/Nigiri California Cucumber, imitation crab, avocado BBQ Aji 7 Pickled wasabi, gari, balsamic 7 Tuna Cucumber Tuna, cucumber Steak and Egg (1 pc) 7 Tamago, wagyu powder, scallion mitsuba, gunkan style Spicy Tuna 14 Spicy tuna, cucumber 8 Toro Uni, scallion hand roll Salmon Avocado (Subject to availability) Salmon, avocado 18 7 Lobster Uni Maki Negi Hamachi Lobster, ginger mayo, scallions, uni Yellowtail, scallions 18 7 Smoky Crispy Shrimp Maki Saba Shiso Cucumber, escolar, spicy mayo, smoked almond sweet Mackerel, shiso leaf, gari soy, scallion 7 14 Yamaimo Shiso Salmon Chip Tako Maki Japanese mountain potato Salmon chicharones, cucumber, spicy tako shiso leaf, plum paste 12 5 Kyoto Classics Creamy Roll Rice spheres, seared super white tuna Rolled in avocado; shrimp tempura, eel spicy mayo, scallions, truffle soy snow crab, mayo, unagi sauce, masago 15 20 Spring Crescent Crunch Salmon Yellowtail, tuna, green pepper, scallions Salmon, cucumber, avocado, spicy mayo snow crab, shrimp, Japanese salsa, spicy mayo honey, tempura crunch 17 12 Summer Dragon Fiesta Maki Tuna, unagi, seared salmon, jalapeno, cilantro fresh Spicy tuna, salmon, cilantro, jalapeno lime, chili oil, unagi sauce, tobiko avocado, masago, chili oil 15 14 Spicy Tuna Tataki Kyoto Maki Shrimp tempura, spicy tuna, seared tuna avocado, Unagi, snow crab, cucumber, spicy tuna spicy mayo, truffle scallions tempura crunch, wasabi mayo, unagi sauce, roe 16 15 Stuffed Tomato Nigiri Dynamite Nigiri Spicy snow Crab, tuna, crunch, truffle scallions Spicy
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • The Representation of Umami Taste in the Taste Cortex1,2 Edmund T
    Basic Characteristics of Glutamates and Umami Sensing in the Oral Cavity and Gut The Representation of Umami Taste in the Taste Cortex1,2 Edmund T. Rolls Department of Experimental Psychology, University of Oxford, Oxford OX1 3UD, England ABSTRACT To investigate the neural encoding of glutamate (umami) taste in the primate, recordings were made from taste-responsive neurons in the cortical taste areas in macaques. Most of the neurons were in the orbitofrontal cortex (secondary) taste area. First, it was shown that there is a representation of the taste of glutamate that is separate from the representation of the other prototypical tastants, sweet (glucose), salt (NaCl), bitter (quinine) and sour (HCl). Second, it was shown that single neurons that had their best responses to sodium glutamate also had good responses to glutamic acid. Third, it was shown that the responses of these neurons to the nucleotide umami tastant inosine 59-monophosphate were more correlated with their responses to monosodium glutamate than to any prototypical tastant. Fourth, concentration-response curves showed that concentrations of monosodium glutamate as low as 0.001 mol/L were just above threshold for some of these neurons. Fifth, some neurons in the orbitofrontal region which responded to monosodium glutamate and other food tastes, decreased their responses after feeding with monosodium glutamate to behavioral satiety, revealing a mechanism of satiety. In some cases, this reduction was sensory-speci®c. Sixth, it was shown in psychophysical experiments in humans that the ¯avor of umami is strongest with a combination of corresponding taste and olfactory stimuli (e.g., monosodium glutamate and garlic odor).
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • Report Name:Utilization of Food-Grade Soybeans in Japan
    Voluntary Report – Voluntary - Public Distribution Date: March 24, 2021 Report Number: JA2021-0040 Report Name: Utilization of Food-Grade Soybeans in Japan Country: Japan Post: Tokyo Report Category: Oilseeds and Products Prepared By: Daisuke Sasatani Approved By: Mariya Rakhovskaya Report Highlights: This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan. Food-Grade Soybeans THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Soybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-grade soybeans (2020 Japan Oilseeds Annual). History of food soy in Japan Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12th century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s consumption of animal products has dramatically increased over the past century. During the last 40 years, soy products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily protein intake in Japan (Figure 1).
    [Show full text]
  • Autumn Kaiseki Dinner Course “Swirling Autumn Colors”
    Autumn Kaiseki Dinner Course “Swirling Autumn Colors” BOUROU NOGUCHI NOBORIBETSU The most beautiful season of the year has come. Tonight our chef has created changing season of autumn on your plates. Have a pleasant dinnertime with fresh local ingredients to your heart’s content. Aperitif Nashien ~ Orchard Pear ~ original cocktail presenting the refreshing atmosphere of the beginning of autumn pear liqueur, freshly grated Japanese pear Sakizuke (Amuse-Bouche) Jellied Mushroom Consommé with Creamy Onion Vichyssoise mushrooms, onion, red chili Zensai (Appetizer) Grilled Shishamo Smelt with Persimmon Vinegar Stewed Octopus with Bulbil *Moromi Miso Sauce *Temari Ball Sushi with Snow Crab Pork and Lotus Root with Balsamic Vinegar Fruit Chinese Lantern from NOGUCHI Kitayuzawa Farm Cream Cheese Ball with Dried Fruits and Cured Ham Carrot Mousse *Moromi Miso: mild-flavored chunky miso *Temari Sushi: Small ball sushi in the shape of traditional hand-crafted toy called “temari” meaing “hand ball” Owan (Bowl-Dish) *Sawaniwan with Chicken Ball and *Kudzu yellow carrot, Shimeji mushroom, burdock root, black pepper, Mitsuba leaves *Sawaniwan: salty vegetable soup with pork or chicken, local specialty of Aichi Prefecture *Kudzu: Japanese starch to thicken and smoothen stock and soup, also called Japanese arrowroot Otsukuri (Sashimi = thinly sliced raw fish) Matsukawa Fluke with *Iri-Sake Sauce “Hon Maguro” Bluefin Tuna with *Tosa Shoyu Sauce Kelp-Pickled Rainbow Trout with *Shijimi Ponzu Sauce Hokki Surf Clam with Iri-Sake Sauce Botan Shrimp with Tosa
    [Show full text]
  • Smell & Taste Basic Taste Sensations the Fifth Taste: Umami
    Taste & smell are chemical senses Smell & Taste Sensing the chemicals in the environment is essential to all life. In taste and smell we are in direct contact with the 9.35 material of interest (unlike vision & audition). Edward Adelson Basic taste sensations The fifth taste: umami. The classic four tastes: Ikeda (1908) proposed a fifth basic taste, called umami. He •Sweet (sugars; also sweeteners, lead paint) discovered that glutamate caused •Sour (acids, e.g. vinegar, lemon juice) (Image removed it. He introduced MSG as a due to copyright flavorant. •Bitter (poisons) considerations.) •Salty (sodium) Only recently has umami been accepted as a basic taste by Western scientists. It is “meaty” (Image removed due to copyright considerations.) or “savory”. Taste sensations are not strictly localized, but there is variation across the tongue. 1� Advances in the science of sweeteners Taste, Smell, Flavor Saccharin - 1879 - Discovered in when a Johns Hopkins worker inadverently licked his fingers. Cyclamate - 1937 - Michael Sveda, a graduate student at the University of Illinois, was smoking a cigarette. He put it down on the lab bench and when he put it in his mouth he noticed a sweet taste. • Much of what we call taste is actually smell. Aspartame - 1965 - James Schlatter licked fingers in preparing to pick up a peice • Demonstrate by holding your nose while eating an of weighing paper. It is a combination of two naturally occurring amino acids apple or an onion. (aspartic and phenylalanine). Sucralose - 1976- A chloride-containing carbohydrate product some 600-times • The term “flavor” is used technically to include taste, sweeter than sugar.
    [Show full text]