DOCSLIB.ORG

Sugarfishsushi.Com/Eat for Additional Instructions

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sugarfishsushi.Com/Eat for Additional Instructions TO-GO To-Go TRUST ME $40 Edamame Tuna Sashimi ponzu and chives Albacore Sushi ponzu and chives, 2-pc Salmon Sushi toasted sesame, 2-pc Japanese Yellowtail 1 Sushi lemon, 2-pc New Zealand Sea Bream 2 Sushi citrus salt, 2-pc Fish Cut Roll 4-pc Blue and Dungeness Crab Cut Roll 4-pc - To-Go Nozawa Trust Me $46 S UGA R FIS H Edamame Tuna Sashimi ponzu and chives B Y S USHI N O Z A W A Albacore Sushi ponzu and chives, 2-pc Salmon Sushi toasted sesame, 2-pc Japanese Yellowtail 1 Sushi lemon, 2-pc New Zealand Sea Bream 2 Sushi citrus salt, 2-pc Nozawa-style sushi is based “Daily Special” 2-pc on a commitment to these principles Fish Cut Roll 4-pc of quality and excellence: Blue and Dungeness Crab Cut Roll 4-pc - Quality starts with the best fish every morning. To-Go Lite $30 • Edamame Tuna Sashimi ponzu and chives Simplicity and balance should be used to Albacore Sushi ponzu and chives, 1-pc accent the flavor and texture of the fish. Salmon Sushi toasted sesame, 1-pc • Japanese Yellowtail 1 Sushi lemon, 1-pc Sushi should not be stringy, chewy, Nozawa-style Shrimp Sushi toasted sesame, 1-pc tough, or fishy. Fish Cut Roll 4-pc Blue and Dungeness Crab Cut Roll 4-pc • Rice should be warm and loosely packed so it melts in the mouth. To-Go Don’t Think. Just Eat. $59 The menu most similar to what Nozawa served his regulars at Studio City's Sushi Nozawa. Typically includes a sashimi course, six orders of nigiri and eight-pieces of cut rolls. Our Trust Me menus offer an Omakase experience based on Nozawa’s original menu from – A la carte & Drinks – Sushi Nozawa in Studio City, dating back to 1987. BACK of Menu Almost all our guests order one of the Trust Me’s; you are welcome to order a la carte. We are a NO TIPPING restaurant. Hospitality is included in our menu prices. Sashimi + Edamame D R I N K S Edamame $3.50 SAKE Salmon Sashimi sanbaizu and toasted sesame $9.25 Nozawa - Super Dry Sake, 6 oz. $11.00 Tuna Sashimi ponzu and chives $10.00 Nigori - Unfiltered Sake, 12.7 oz. $13.00 Ryo - Dry Sake, 6 oz. $22.00 Nigiri Sushi (2 pieces per order) Hakkaisan - Premium Dry Sake, 10.1 oz. $43.00 Albacore ponzu and chives $7.00 Nozawa Bar Premium Sake, 24.3 oz. $110.00 Hokkaido Sea Scallops yuzu ponzu $7.00 Japanese Yellowtail 1 lemon $7.50 WINE Kampachi 3 citrus salt $8.00 Bottle New Zealand Sea Bream 2 citrus salt $7.25 Kunde - Sauvignon Blanc $52.00 Nozawa-style Shrimp toasted sesame $6.50 Hanzell Sebella - Chardonnay $64.00 Salmon toasted sesame $7.00 Groth - Chardonnay $80.00 Sea Bass yuzu ponzu $7.25 Tuna $6.75 Unagi eel sauce and toasted seasame $6.75 BEER Sapporo (Light or Premium) $7.00 Sapporo Reserve $9.00 Cut Rolls (8 pieces per order) Cucumber toasted sesame $9.50 TEA + WATER + SODA Bay Scallops masago $11.25 Iced Green Tea $3.50 Salmon toasted sesame $11.25 Coke, Diet Coke, Sprite $3.50 Blue and Dungeness Crab $11.50 To ro $12.25 Japanese Yellowtail 1 chives $12.25 WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may Lobster $18.25 increase cancer risk, and, during pregnancy, can cause birth defects Split Cut Roll (4-pc. each, no Lobster) $12.25 Split Cut Roll with Lobster $16.50 Please let us know about any food allergies. While we take allergies seriously and have allergy procedures in place, different forms of allergens are present in our kitchen and cross-contamination is always possible. Limited Availability Items We love serving all of our guests, but if you have a severe allergy, we recommend not Albacore Belly ponzu and chives $7.50 eating in our restaurant. New Zealand Sea Bream 2 with shiso $8.00 Eating raw or undercooked foods may increase the risk of food-borne illness. Also, please note that while infrequent, there could be pieces of shell or bone in our fish and shellfish. Sweet Shrimp lemon $9.25 With the exception of lobster, crab, anago, unagi, and ankimo, all food items on this menu are Anago eel sauce $10.50 served raw or undercooked, or contain or may contain raw or undercooked ingredients. Pink Lobster $11.00 1 Seriola quinqueradiata, aka Japanese Yellowtail / Hamachi. To ro Market Price 2 Pagrus auratus, aka Snapper in New Zealand, called NZ Sea Bream in the US as of June 2018. 3 Seriola rivoliana, aka Kampachi is from Hawaii (which is sometimes called Hawaiian Kanpachi), and is known as Longfin Amberjack or Almaco Jack. To learn more about the nutritional content, ranging from calorie counts and Omega-3 fatty acids to our views on environmental responsibility, please scan the QR code. To provide the best takeout sushi, we do not sauce the fish. We package the sauces for you and provide instructions to let you know which sauce goes with each fish. ENJOY! Visit www.sugarfishsushi.com/eat for additional instructions. © 2008-21 All Rights Reserved. Sushi Nozawa Group. SUGARFISH and TRUST ME are registered trademarks of Sushi Nozawa Group..
Load more

Recommended publications
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • Downloadable Sushi Guide
    Courtesy of www.alighaemi.com THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司 At over 200 terms I have attempted to compile as comprehensive a list of sushi fish and a guide to sushi terms and sushi terminology as possible. Sushi and its related fish can become confusing and many diners and restaurants, and lesser chefs, casually mistake and confuse the terms and the fish. The guide goes beyond sushi staples like shrimp, salmon and tuna. Many of the items may not be available locally or only have Japanese te rms. Where possible I have tried to indicate seasonality and availability to the alphabetical list of sushi terms and added my own subjective experience tasting the item. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. Some believe it is 1 sushi, while others believe it is for 2 given how they typically come in a set comprised of pairs. Where possible purchase or order male fish. Female fish give part of their nutrients, and associated taste, to their eggs or roe. Additionally, it has been said that if one can pick a specific cut or part of a fish the rear side nearer to the tail is likely better. It has been moving more and is hence less rough. I recommend treating sushi with respect and focusing on quality as opposed to surrendering to the temptation of low-grade or cheap fish at the hands of uninformed restaurant owners and their chefs.
    [Show full text]
  • Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk Between Citizen Science and DNA Barcoding
    foods Article Geographic Pattern of Sushi Product Misdescription in Italy—A Crosstalk between Citizen Science and DNA Barcoding Anna Maria Pappalardo *, Alessandra Raffa, Giada Santa Calogero and Venera Ferrito Department of Biological, Geological and Environmental Sciences, Section of Animal Biology “M. La Greca”, University of Catania, Via Androne 81, 95124 Catania, Italy; [email protected] (A.R.); [email protected] (G.S.C.); [email protected] (V.F.) * Correspondence: [email protected]; Tel.: + 39-095-730-6051 Abstract: The food safety of sushi and the health of consumers are currently of high concern for food safety agencies across the world due to the globally widespread consumption of these products. The microbiological and toxicological risks derived from the consumption of raw fish and seafood have been highlighted worldwide, while the practice of species substitution in sushi products has attracted the interest of researchers more than food safety agencies. In this study, samples of sushi were processed for species authentication using the Cytochrome Oxidase I (COI) gene as a DNA barcode. The approach of Citizen Science was used to obtain the sushi samples by involving people from eighteen different Italian cities (Northern, Central and Southern Italy). The results indicate that a considerable rate of species substitution exists with a percentage of misdescription ranging from 31.8% in Northern Italy to 40% in Central Italy. The species most affected by replacement was Thunnus thynnus followed by the flying fish roe substituted by eggs of Mallotus villosus. These results Citation: Pappalardo, A.M.; indicate that a standardization of fish market names should be realized at the international level Raffa, A.; Calogero, G.S.; Ferrito, V.
    [Show full text]
  • TACHIBANA Lunch Menu
    TACHIBANA Lunch Menu Lunch Special Mon- Fri 11:30am-2pm, Sat & Sun 12:00-2:30pm Served with Soup (Miso Soup or Osuimono Soup) and Salad (Green Salad or Bean Sprout Salad) for dine-in only. Upgrade to Seaweed Salad for $2. Sushi A* 寿司盛り合わせ A 13.5 Bento Box 弁当 Tuna, Salmon, Shrimp, White Fish, Escolar, Assortment served in a box. Inari (Fried Bean Curd) and 6pc of Roll. A ・Shrimp Tempura ・Hijiki Sushi B* 寿司盛り合わせ B 19.5 ・Grilled Salmon ・Tamago (Egg Omellet) Tuna, Flounder, Yellowtail Shrimp, Salmon, Eel, Escolar and ・Yakitori (Chicken and Veggie on skewer) 17.5 Choice of Roll (Tuna Roll, Spicy Tuna Roll or Hamanegi Roll) Sashimi* 刺身盛り合わせ 19.5 B* ・Shrimp Tempura ・Hijiki Tuna, Salmon, White Fish, Seared Tuna, Special Cucumber Cup. ・Grilled Salmon ・Tamago (Egg Omellet) ・Dumplings ・California Roll Chirashi* ちらし 14.5 ・Yakitori (Chicken and Veggie on skewer) 22.5 Assortment of fresh fish on top of rice. Mushi Zushi 蒸し寿司 15 Rice Bowl 丼 Eel, Shrimp, Egg, Crab stick, Masago, Fish Flake Rice Bowl with Topping served on warm rice. Oyakodon Chicken, egg, onion & scallion 11 さば押し寿司 Saba Oshizushi* 14.5 simmered in a sauce. Pressed box sushi with marinated Mackerel. Tendon Shrimp and Vegetable Tempura 11 Unagi Oshizushi うなぎ押し寿司 20 Pressed box sushi with broiled Eel. Nikudon Thinly sliced rib-eye beef 16.5 cooked w/onion and Futomaki 太巻き 13.5 Shirataki noodle. Egg, Shiitake Mushroom, Gourd, Fish Flake, Spinach, rolled with rice and seaweed. Katsudon Pork cutlet simmered 14.5 w/ egg & onion in sauce Tempura 天ぷら Lightly battered and crispy deep fried.
    [Show full text]
  • Breakfast Bento 19 Anago Bento 30 Kamo-Kaki Meshi Bento 30
    Okonomi / / Yuji Ramen TEL: 929.295.0480 :: 10:30AM - 7:00PM 7 DAYS A WEEK OKO BENTO MAZEMEN ALL SERVED WITH 7-GRAIN RICE (CONTAINS GLUTIN) (CONTAINS GLUTIN) ADD EXTRA NOODLES 1.50 Breakfast Bento 19 Bacon & Egg 18 roasted market fish, tsukemono, bacon, aji-tama egg aji tama, daily vegetables bonito flakes Anago Bento 30 Spicy Tuna 18 grilled sea-water eel, arima- tuna confit, sesame oil sansho, tsukemono, yuba fresh greens, togarashi *spicy Kamo-Kaki Meshi Bento 30 oysters braised in XO sauce (contains pork), Iro-Iro Midori 18 duck salad, garlic chips, arima sansho jalepeño-herb sauce, yuzu, white soy, fresh greens *vegan Hokkaido Bento 35 scallop & salmon sashimi, Maine uni, Uni Miso 23 red crab, ikura, tsukemono, shiso Maine uni, uni-miso butter, shiso OKO DONBURI SIDES // ADD-ONS ALL SERVED WITH 7-GRAIN RICE (CONTAINS GLUTIN) Aji Tama 2 Curry Rice 19 marinated soft boiled egg Japanese curry, roasted Miso Soup 3 market fish, takuan, fried garlic (contains glutin) Mabo Dofu 19 Add Bacon +4 shiitake, tofu, chili, Add Ikura +5 greens, pickles *spicy *vegan Add Maine Uni +8 Hawaiian Bowl 24 Orion 6 pulled pork, lomi salmon, Japanese beer tuna poke, inamona *no substitutions Follow us on Instagram for regular specials! @OKONOMIBK // @YUJIRAMEN_BK OKO PANTRY Retail items and common Japanese products for your home kitchen. DIY RAMEN KIT Shoyu Ramen Kit for 2 ......................................18 Miso Ramen Kit for 2 ........................................18 Veggie Miso Ramen Kit for 2 .............................18 JAPANESE PANTRY Original
    [Show full text]
  • From the Sushi Bar Maki (Roll) Nigiri & Sashimi
    ` * sustain able fish sourced by our purveyor from the sushi bar premium sushi 62 nigiri & sashimi nigiri of toro, zuke chu toro, zuke sake, medai, kamasu, white fish & chef selection roll (one piece per order) sushi 40 nigiri of maguro, salmon, hamachi, bincho, ebi, white fish & tuna eel salmon-avocado roll toro* blue fin fatty tuna - ehime 12 unagi eel, fresh water grilled 6.5 premium sashimi (10 pieces) 68 zuke chu toro* red wine cured medium fatty anago young sea eel - yamaguchi 10 two slices of each: toro, zuke sake, zuke chu toro, medai, blue fin tuna - ehime 11 white fish bincho maguro white tuna - canada 6 hon maguro* blue fin tuna - ehime 6 sashimi (10 pieces) 40 shellfish two slices of each: maguro, sake, hamachi, bincho, white ebi steamed prawn - hawaii 5 fish kani steamed red crab 5 yellowtail hotate scallop - hokkaido 6 chirashi 40 hamachi yellowtail - kumamoto 5 9 types of sashimi over sushi rice with kanpyo hamachi toro belly of hamachi - kumamoto 7 & shiitake other maki (roll) salmon ikura salt cured salmon roe 6 soft shell crab daikon, kaiware, avocado, asparagus, tamago organic egg omelette 4 umami tobiko 16 king sake king salmon - new zealand 5 tobiko cured flying fish roe 4 crunch eel, avocado, brown rice agedama, spicy crab, zuke sake white soy sauce cured fatty salmon tako steamed octopus - hokkaido 6 aonori powder 19 - new zealand 8 uni sea urchin - santa barbara 10 spicy tuna miso aioli, ginger, shiso, cucumber & seven types of japanese spice 15 mackerel creamy scallop miso aioli, tobiko & avocado 16 saba mackerel - chiba 7 sunomono choice of ebi, kani or tako (no combo) shrimp tempura daikon, kaiware, umami tobiko, pickled cucumber, asparagus 14 on seaweed, cucumber & sunomono dressing white fish S.
    [Show full text]
  • NHC 2011 Preparing for Pregnancy MAIZES HANDOUT.Pptx
    8th Annual University of Arizona Center for Integrave Medicine Nutri8on and Health Conference May 9-11. 2011 Preparing for Pregnancy: Pre-concep8on Nutri8onal Advice Sponsored by the University of Arizona College of Medicine at the Arizona Health Sciences Center. Victoria Maizes MD Nothing to disclose. Executive Director Arizona Center for Integrative Medicine Professor of Medicine, Family Medicine and Public Health University of Arizona Is fer8lity declining? Definions: \ Fertility = the capacity to produce offspring \ Delayed child bearing \ Clinical infertility = the inability to become \ Obesity pregnant after 12 months of unprotected intercourse \ Dietary changes \ Affects approx. 15% of the \ Environmental pollutants population in industrialized nations \ Psychological stress Human Reprod Update 13(3) 209-223 2007 Human Reprod Update 13(3) 209-223 2007 Victoria Maizes, MD, Preparing for Pregnancy: Pre-Concep8on Nutri8onal Advice t1 8th Annual University of Arizona Center for Integrave Medicine Nutri8on and Health Conference May 9-11. 2011 Can ART solve all? \ IVF was 47% effective overall in women who received three IVF cycles Women in their twenties: 58% success Women aged 40-44: 22% success % of transfers that resulted in live birth by age Influence of BMI on Fer8lity: Relave risk of infer8lity by BMI at age 18. Rich Edwards Human Reprod Update Vol 13. No. 3 209-223 2007 Victoria Maizes, MD, Preparing for Pregnancy: Pre-Concep8on Nutri8onal Advice t2 8th Annual University of Arizona Center for Integrave Medicine Nutri8on and Health
    [Show full text]
  • Otoshi Ryori Appetizer
    OTOSHI RYORI APPETIZER Aburi Uni Lightly grilled sea urchin Nankotsu Edo Style Soft bone deep fried chicken Shishamo Grilled Capelline fish Tuna Carpaccio Maguro Carpaccio Japanese style Hiyayako Chilled bean curd with sauce Edamame Boiled young soy beans Koebi Kara-age Deep fried small shrimp with salt Shiitake Ebiniku Tsume Deep fried shiitake mushroom stuffed with ground shrimp Quail Egg Kushi Age Deep fried quail egg with mango yogurt sauce Natto Fermented soy beans Gyoza Pan fried Japanese dumpling with special sauce Fried Soft Shell Crab Deep fried lightly soft shell crab SASHIMI Sashimi Moriawase (3 kinds) Assorted Sashimi Sashimi Moriawase (5 kinds) Assorted Sashimi Honmaguro Toro Blue fin tuna belly Hamachi Fresh yellow tail Shake Fresh salmon Spicy Shake Spicy salmon Spicy Maguro Spicy tuna Maguro Tuna sashimi Amaebi Japanese sweet shrimp Shime Saba Marinated mackerel Hotategai Japanese fresh scallops Botan Ebi Japanese red prawn Uni Fresh sea urchin Tamago Japanese egg omelette NIGIRI SUSHI MORI Nigiri Tsuki Assorted Sushi Nigiri Hana Assorted premium sushi Chirashi Sushi Assorted seafood topped on sushi rice in a bowl NIGIRI SUSHI (2 pcs/order) Sushi Edo San Style Honmaguro Toro Blue fin tuna belly Botan Ebi Japanese red prawn Aburi Toro Nama Zuwai Kani Lightly grilled tuna belly Snow crab Aburi Engawa Hamachi Lightly grilled flat fish Fresh yellow tail Aburi Hotate Maguro Japanese Scallop Fresh tuna Aburi Shake Ama ebi Salmon Japanese sweet shrimp Aburi Saba Anago Marinated mackerel Boiled sea eel Aburi Ebi Ikura Prawn Salmon
    [Show full text]
  • Shin Signature Rolls Nigiri & Sashimi
    SHIN SIGNATURE ROLLS SHIN VOLCANO 15 * BEAUTY & BEAST ROLL 13 California roll topped with a mixture of baked fresh scallops, shrimp, kanikama, Shrimp tempura, cream cheese, cucumber topped with eel, tuna avocado smelt roe, cream cheese, spicy mayo & sri racha drizzled with eel sauce , topped with tempura flakes SCALLOPS VOLCANO 18 * THE BEAST 11 California roll topped with Shin volcano & tempura scallops Crab mix, cucumber, cream cheese topped with eel, salmon drizzled with eel sauce and sprinkled with tempura flakes LOBSTER VOLCANO 23 California roll topped with Shin volcano & tempura lobster TWIN DRAGON 14 Shrimp tempura, crab mix, cream cheese, topped with unagi eel and avocado THE ALOHA 14 Unagi eel, snow crab mix, smelt roe, asparagus, avocado, cream cheese, finished in DRAGON 10 Unagi eel, smelt roe, asparagus, scallions, cream cheese topped with avocado a tempura style with nut shell and eel sauce MAINE 17 One whole lobster tail tempura, smelt roe, avocado, mayo rolled with a soy sheet SNOW WHITE 10 Shrimp tempura, avocado, asparagus, topped with melted cream cheese, drizzled * SHIN CITRON 10 with eel sauce and spicy mayo Fresh red tuna, Florida orange, avocado & cucumber rolled with a soy sheet * OCEAN 14 10 * CITRON TWO 10 Tempura shrimp, crab mix, avocado topped with spicy tuna Yellowtail, orange, scallions, cucumber * HIGHWAY 50 13 * SPICY SANDWICH 11 Tuna, cucumber, cream cheese, sri racha sauce topped with smoked salmon & avocado Diced fresh tuna, salmon or shrimp, avocado, spicy mayo rolled with a soy sheet and * CRAZY TUNA
    [Show full text]
  • Nigiri Sushi
    APPETIZERS - ZENSAI - 前菜 hanabiaustin.com Cold Ahi Tower 16 Beet & Tuna 11 roasted beet, lotus chip, tuna, goat cheese, tuna, crab delight, avocado, cucumber, miso-chili oil trio of caviars, crunchy flakes, honey wasabi, nori Kamo Tataki 13 Chili Escolar 9 pan seared duck sashimi, red onion, celery, cilantro, super white tuna, honey thai chili, tomato, lemon grass, thai chili, anchovy shoyu garlic chip vinaigrette, spicy cilantro ponzu Hotate Crudo 14 Zensai 14 hokkaido sea scallop, balsamic black caviar, rice paper, tuna, salmon, yellow tail, avocado, mango, cilantro-lemon, asian pear, yuzu orange ponzu fuji apple, lettuce, yuzu tobiko, cilantro fish sauce Hirame Ssam 12 Kanpaccio 16 flounder, ikura, pickled radish, yuzu tobiko, kanpachi carpaccio, red yuzu kosho, shiso garlic oil, thai light citrus shoyu ginger salt, fuji apple, shiso, truffle mustard shoyu Sashimi Sampler 20 Hot * chef choice 10pcs sashimi sampler Gyoza 6 Mad for Garlic 13 pan fried seafood or chicken dumpling (6 pcs) pan seared Hawaiian walu (4 oz), crispy garlic, Korean Caramelized Brussel Sprout 8 seasoning shoyu crispy brussel sprout, caramel fish sauce, almonds Asian Style Crab & Shrimp Cake 11 lump crab (5 oz), black tiger shrimp, cilantro, tofu, Hot Rock Wagyu 28 | Hotategai 18 fish sauce, jalapeño avocado mayo japanese beef 8pcs or hokkaido sea scallop 8pcs, pickled vegetables, fresh wasabi, habanero sea salt, Bulgogi Lettuce Wrap 15 cilantro fish sauce Korean grilled beef or spicy pork, tomato, cucumber, Chashu 9 onion, sweet pepper, saamjang grilled braised
    [Show full text]
  • Eating Eels to Extinction a Review of Restaurant Consumption in Hong Kong
    Eating Eels to Extinction A Review of Restaurant Consumption in Hong Kong Jovy Chan May 2021 Suggested Citation: Chan J. 2021. Eating Eels to Extinction: A Review of Restaurant Consumption in Hong Kong. WWF-Hong Kong, Hong Kong SAR. Executive Summary Eels are among the most threatened group of vertebrates on the planet. Six freshwater eel species are considered threatened and most have declined rapidly since the 1970s. Eel consumption in East Asia, which includes southern China and Hong Kong, drives much of the illegal trade in endangered eels. To implement effective conservation and recovery actions for threatened species, it is important to know which species of eel are commonly sold in restaurants across Hong Kong. Through DNA analysis on eel products from 80 licensed sushi restaurants, nearly 90% of samples were identified as critically endangered or endangered eel species. Nearly half (36) of 80 samples were identified as European eel (Anguilla anguilla), which is critically endangered and requires Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) permits for international trade. However, ongoing and numerous eel seizures at airports and borders indicate that Hong Kong is a major trafficking hub of eels from Europe and North Africa to Asia. High demand for eel and loose labelling regulations and monitoring systems provide opportunities for smugglers to launder illegally harvested eel into the supply chain. This study highlights the prevalence of A. anguilla in restaurants and indicates that potentially illegal species are a common feature in Hong Kong’s eel supply chains. Businesses must stop selling endangered eels and should take on the responsibility of monitoring and ensuring the legality and traceability of eels in their supply chains.
    [Show full text]
  • Glossary of Japanese Fisheries Tirms 1
    states Department of the Interior, J. A. Krug, Secretary Fish and Wildlife Service, Albert M. Day, Director -... -------- Fishery Leaflet 220 Chica 0 54 Ill. 17126 March 194'1 GLOSSARY OF JAPANESE FISHERIES TERMS General Headquarters Supreme Commander for the Allied Powers Natural Resources Section Report No. 63 Tokyo 1946 GLOSSARY OF J.APAllISE FISHlWES ~S 1./ 1. Flsh and fishing play such an important role in Japanese life tbat an extensive and complicated fisheries vocabulary bas evolved. Bach of the hundreds of kinds of fish, shellfish, and seaweed bas several vernacular names, the wide alsortment of prepared seafood adds many ~ore words; and the variety of fishing gear bas a large specialized nomen­ clatllre. 2. An interpreter or translator who 1s not trained infisberias terminology finds himself contused by the many Japanese terms, some of which have no exact cOllnterpart in Engl1ah. The Japanese when translating their own phraseology into English make freqll8nt unintentional mistakes because of the complicated nature of the subject matter. Many organisms which are abllndant in Japan ~re not to be found in any part of the Englis~speaking world. and attempts at t~nslatio~ are often inacc~Ge. 3. This glossary was prepared to establish a standardized vocabulary It should help the members of ~e Occupation Forces to understand Japanese publications and reports. It should help the Jap~ese atlthor1ties in translating their reports into English. 4. The best accepted common names for commercially important marlne_ and freshwate;r animals and plants are presented. Countless local vernacu­ lar names for fish. shellfish. and seaweed are 1n use in various parts of Japan.
    [Show full text]