DOCSLIB.ORG

Okonomiyaki for Yourself

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Okonomiyaki for Yourself The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes 12-page pullout STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 2 N Buy into the secret behind Okinawa’s sweet-savory cuisine SQVI_IVJZW_V[]OIZUILMNZWU[]OIZKIVMOZW_VQVÅMTL[JTM[[ML_Q\P[\ZWVO[W]\PMZV̆Q[TIVL []VTQOP\IVLUQVMZIT[LMTQ^MZMLJa\PMWKMIV[XZIaQ[^MZaZQKPQVÆI^WZ*ZW_V[]OIZQ[VW\ WVTa][MLQVUISQVO[_MM\[J]\IT[WNWZILLQVOM`\ZIÆI^WZ\W^IZQW][LQ[PM[*ZW_V[]OIZ [aZ]XKIVM^MVJM[]J[\Q\]\MLNWZZMO]TIZ[aZ]X<Za[WUMWN\PM[MZMKQXM[ zed Xork) ken s\aTe gTa i cPic inawan̆ <eriaak Rafu\e (Ok 1VOZMLQMV\[ ( 2 servings ) ,QZMK\QWV[ • brown sugar (100g) • soy sauce (100ml) • chicken thighs (400g) • Soy sauce (100ml) 1Prepare the following • Cooking sake (1 tbsp) • water (25ml) ingredients: 400g pork belly, 100g brown sugar, 100g soy 8ZMXIZI\QWV sauce, 100g sake, 600 ml bonito broth. Combine brown sugar and *Bonito broth can be water in a pan and simmer replaced by fish broth. on medium heat for about 5-8 minutes until thick syrup is 2Cut pork into four pieces and boil for about formed. 30 minutes. Poke holes in the chicken with a fork. 3Drain the pork and wash it lightly under running water. Simmer pork in a mixture of ,QZMK\QWV[ soy sauce, broth, brown sugar and sake over medium heat. 1Combine brown sugar syrup and soy sauce and 4Add a little water if the liquid simmer on low heat until thickened, then add evaporates. cooking sake. 5Simmer for 40-60 2Cook the chicken in a skillet minutes and serve. on medium heat until both sides are golden brown, then cover it and steam for about 5 minutes. Remove the cover, 3 d cod add 1 and cook for a arina\e further minute. Misŏm i 1VOZMLQMV\[ Sukiaak ( 4 servings ) A • miso marinade / miso (200g) • ( 4 servings ) 1VOZMLQMV\[ cooking sake (15ml) A • sukiyaki broth / cooking sake (200ml) • mirin / sweet • mirin / sweet cooking wine (200ml) cooking wine (10ml) • brown sugar (60g) auce • brown sugar (20g) wn sugar s B • other ingredients / sliced beef loin (500g) Yam with bro B • other ingredients • leeks (2) • onion (1) / cod fillets / Any white-meat fish can be • tofu (1block) • konnyaku noodles 1VOZMLQMV\[ substituted.(4) (1package) ( 4 servings ) • okra(2) • bunches mitsuba (Japanese parsley) • eggs (4) • yam (500g) A • soy sauce (50ml) ,QZMK\QWV[ ,QZMK\QWV[ • water (50ml) • brown sugar 1 Combine ingredients A to make miso (40g) marinade. 1Cut leeks into diagonal pieces, onion into • potato starch wedges, tofu into cubes and mitsuba into (1tsp) 2 Sprinkle salt on cod fillets and let rest for chunks. one hour. ,QZMK\QWV[ Wipe off excess moisture. 2Lightly cook konnyaku noodles in boiling Spread half the marinade evenly on a water and cut into bite-sized pieces. 3 large flat-bottomed container. Put a layer 1Steam yam for 40-60 minutes. of paper towels on the marinade, cod fillets, 3 Put ingredients A except for brown sugar another layer of paper towels, then cover into a large pot and bring to a boil. When it 2Cut the steamed yam into sticks and deep completely with the remaining marinade. comes to a good boil, fry.. Cover with plastic wrap and let rest in the add brown sugar. refrigerator overnight. 3Combine ingredients A in a pot over heat 4 Cook ingredients until thick and 2. creamy. Add yam; toss and 4 Put a sheet of wrinkled aluminum foil in B in sukiyaki broth. coat. a toaster oven and bake the fillets for 5-7 Dip cooked beef and minutes. Garnish with boiled okra. vegetables in fresh beaten eggs and eat. – Okinawa Prefectural Government SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 3 N American craft beer is our specialty! Antenna America is just what you need to quench your thirst! Our Kannai, Yokohama and Shinagawa branches serve up American craft beer from top U.S. craft brewer- ies. Please go to : http://www.naganotrading.com/ for more details. Our tasting rooms have rotating taps and a huge selection of bottles, all fresh from breweries thanks to our cold-chain delivery system. Chicken wings, burg- ers and other American food items all made to order at our Kannai and Yokohama branches. We have private space available upon request at our Kannai branch. An- tenna America is family friendly, so come check us out! A taste of Yokosuka you’ll never forget We ensure that in every dish we prepare, we add the best herbs and spices specially handpicked from Nepal and India. With our belief deeply rooted in the Eastern philosophy, we regard every customer as a god, and make sure in every way that we treat them as one. Our 5-star experienced cooks and chefs ensure the food looks as good as it is healthy. Once you come and visit us, we are confident that you will make plans to come again. We eagerly await the opportunity to serve you our delicacies!! STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 4 N Delicious French cuisine in Misawa Join us for a wonderful French meal at North40-40!! Head chef Kazu Hirabayashi served up many delicious dishes at some of Tokyo’s finest French restaurants be- fore bringing his culinary talents to Aomori. Chef Hira- bayashi and his staff use only the finest, freshest local and original ingredients. Many from the military com- munity have enjoyed North 40-40’s French fare and its casual and friendly atmosphere. So stop by and treat yourself to some delicious French food and wine. We can’t wait to serve you! It tastes as good as it sounds Beginning with an Eric Clapton guitar, Hard Rock Cafe owns the world’s greatest collection of music memora- bilia, which is displayed at its locations around the globe. For fans of music, great food and good times, Hard Rock is the go-to restaurant to get that authentic American diner-inspired cuisine wrapped in a unique musical ex- perience. So, it’s time to strike up the band! Events, like great music, are born to inspire others. At Hard Rock Cafe, we pride ourselves on delivering an exceptional ex- perience with a rock ‘n’ roll twist for each and every one of our guests. SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 5 N A Steak experience crafted just for you! Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Our signature steaks are seasoned, hand-carved to order and grilled to perfection. Our specialty is Slow-Roasted Prime Ribs offered during weekend dinnertime. Best known for grilled steaks, ribs and chicken, Outback also offers a wide variety of crisp salads and freshly made soups and sides. Our new creations and grilled classics are made from scratch daily using only the highest quality ingredients from around the world. Come and enjoy our authentic American food and feel at home away from home. It’s time to fall for our Tsukimi Burgers! Summer has passed, so McDonald’s is breaking out a special fall menu! Bite into our fabulous Tsukimi Burger lineup— three burgers featuring a juicy beef patty, thick- cut bacon and egg on a golden bun! They’re all simply delicious! Also new this fall, try the refreshing golden peach-flavored McFizz or McFloat Ogonto, and the new Shaka Shaka fries seasoned with Matsuke mushroom flavor. And for dessert, bite in the Tsukimi pie, the classic pie you love, but this time filled with whole sweet azuki beans and soft rice cakes. Visit your Misawa McDonald before the new fall flavors are gone! STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 6 N TempraOshinko Yakitori ¥600¥200 ¥200 h Tsumami b STORY AND PHOTOS BY TAKAHIRO TAKIGUCHI, What to order Hist STRIPES JAPAN There are lots to choose from depending on where Tsu you visit. Popular dishes include a range of veggies, same t ver since “washoku,” or traditional Japanese meat and fish. Try some edamame (green soybeans), Japan food, was designated an intangible cultural karaage (fried chicken), sashimi (raw fish), tempura Bac heritage by UNESCO in 2013, popular dishes (deep fried vegetable or seafood), tofu and yakitori ferent Eand liquors like sushi, tempura, sukiyaki, sake, (grilled chicken skewers), potato salad or oden. For In the shochu and awamori— have been garnering a lot of the more culinarily curious, dried squid and nikomi etable international attention. (stewed offal) might be up your alley. Other tsumami were a In fact, Japanese sake has become so popular include raw horsemeat, dried or fermented offal and people overseas that exports have reached an all-time high sea urchin, which are seasonal and vary by region. The for the eighth consecutive year, according to Japan’s Tsumami plates are cheap, too, running as low as brough National Tax Agency. 150 yen or 200 yen ($1.50) each. Bbut some high-end cultur With all the interest in sake, it’s only natural for dishes can set you back 1,000 yen ($8.50) or more. the re “tsumami” to suddenly also have its share of the Not only does tsumami enhance the flavors of Jap- fluence spotlight. Tsumami are snacks and food which pair anese alcohol, but they also serve as buffer for alco- nese t perfectly with Japanese adult beverages. Visit any hol intake, helping to prevent or lessen hangovers. boast a izakaya pub in the country and you’ll be surprised Edamame and tofu, both rich in protein, are thought for a at the various menu items meant for snacking with a to significantly help in the digestion of alcohol, Asahi ates.
Load more

Recommended publications
  • 9789401437578.Pdf
    CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
    [Show full text]
  • Japanese Traditions ～One Point
    OKAYA INTERNATIONAL EXCHANGE ASSOCIATION Okaya City Hall 4F, 8-1 Saiwai-cho, Okaya City TEL：（0266）24-3226 FAX：（0266）24-3227 E-mail：[email protected] URL：www.oiea.jp Autumn Issue October15, 2008 This newsletter is distributed four times a year by the Okaya International Exchange Association (OIEA), with the aim of providing local foreign residents with information necessary for daily life, as well as insight into aspects of Japanese culture. Please feel free to contact us with your feedback or any questions you may have were also taught how to make simple dishes using instant flavor-mix and curry OIEA has just concluded its three-part series “Let’s try roux while explaining the nutritional value Japanese grocery shopping and cooking” last month. This of such foods. event was aimed at busy foreigners working here in Japan to The first session of the three-part teach them how to whip up simple Japanese dishes. series introduced Japanese curry. For This project is the first of its kind this year and attracted foreigners living in Japan, who are not used to making a number of people from China, Indonesia and the UK who Japanese dishes, buying Japanese ingredients is indeed a are residents of Okaya City. With the help of interpreters, a difficult thing. But come to think of it, eating the proper food Japanese instructor from OIEA went to a local supermarket is also important. You might think that changing your eating to do groceries with all the participants and introduced habits when you come to Japan is a hassle, but if you Japanese ingredients and shopping tips (like picking the consider that having a not-so balanced diet may cause a lot right curry pack when cooking Japanese curry).
    [Show full text]
  • Irasshaimase (Welcome) Yatai Is an Lzakaya, a Place to Gather with Friends and Family to Eat and Drink at Leisure
    Irasshaimase (Welcome) Yatai is an lzakaya, a place to gather with friends and family to eat and drink at leisure. A selection of dishes are chosen by your group to share (please forget the usual western custom of ordering your own entrée and main).The greatest benefits of dining this way are; that you experience a variety of tastes, everyone eats together, and you can keep ordering and trying different dishes at your own pace. If something was particularly enjoyable, just ask the wait staff to order again. You each have your own small plate to eat from and a menu remains on your table for further ordering. The Japanese culture believes that you should never have alcohol without food. Our menu is selected with this in mind. Stay a while, relax, enjoy a sake and have an lzakaya experience. Douzo funiki wo otanoshimi kudasai “We thank you for your custom and hope you enjoy the atmosphere.” Your hosts: Atsushi and Barbara Taniyama 316 Featherston Street Palmerston North Phone/Fax 06 356 1316 www.Yatai.co.nz, [email protected]. We proudly serve only free range meats and eggs 100% Cold Dishes Sashimi $27 A selection of the freshest raw fish available Beef Tataki $23 A block of NZ farmed steak, sliced & served with crushed garlic, dipping sauce & salad Norimaki Sushi $22 - 10 pc pre-rolled sushi Tekkamaki • Teriyaki free range chicken $22 Raw tuna norimaki • Cold smoked salmon sushi. Can substitute raw • Mixed (1/2 Chicken, 1/2 Salmon) salmon if tuna is not available Tuna Tataki $26 A block of • Vegetarian fresh tuna, seared, cooled, sliced
    [Show full text]
  • Soup Salad Appetizer Chef's Special
    Soup Chef’s Special Miso Soup 味噌汁 2 Clam Miso Soup 貝の味噌汁 4 Made from soybean, served with Tofu and Scallion. Made from soybean, served with clam and scallion. Osuimono Soup お吸い物 2 Fish Jaw (Kama) カマ Clear fish broth served with chicken and vegetable. Broiled Fish Jaw. Teriyaki or Shioyaki (light salt). ---Sake kama (Salmon) 7 ---Tai kama (Snapper) 8 Salad ---Kanpachi (Hawaiian Yellowtail) 9.5 ---Buri kama (Yellowtail) 9.5 / 12 Green Salad 3 Ankimo あんきも 9 Seaweed Salad 海草サラダ 4 Monk fish pate Ohitashi おひたし 4.5 Yamakake* やまかけ 9.5 Boiled Spinach served chilled with grated ginger and bonito flakes. Diced tuna or yellowtail with grated Japanese Yam. Natto Ae* 納豆和え 9 Sunomono 酢の物 5 Marinated baby shrimp served with sliced cucumber and seaweed. Diced tuna, yellowtail or calamari with fermented soybeans. 牛肉ねぎ巻ぎ Beef Negimaki 9 Thinly sliced beef rolled with scallion and broiled with Teriyaki sauce. Appetizer JIDORI Chicken Teriyaki or Shioyaki 9.5 Raised free-range, fed all natural grain vegetarian diet with no meat byproducts and without any hormones or steroids. Edamame 枝豆 3.5 Soybean Tonkatsu とんかつ 9.5 Berkshire Pork Loin. Breaded and deep fried. Hiyayakko 冷奴 3.5 Chilled Tofu with grated ginger, chopped scallion and Gyoza 餃子 6pc 6.5 bonito flakes Pork dumpling Age-dofu 揚げ豆腐 3.5 Yudofu 湯豆腐 6 Deep fried Tofu Boiled Tofu in clear broth. Broiled Chicken Wing 鶏手羽先 4.5 Oden おでん 10 Teriyaki or Salt. Fish cakes and vegetable in soy-flavored broth served in a pot. Croquette コロッケ 4.5 Cherry Stone Clams 6pc* 8 Deep fried small cake of mashed potatoes with minced onions coated with bread crumbs.
    [Show full text]
  • Salad & Soup Avocado Salad 8 Kelp Salad 8 Hiyayakko
    SALAD & SOUP AVOCADO SALAD │ 8 ☺ MIXED KARASHI SUMISO │14 ☺ Sliced avocado served with mixed green and sweet Miso (Chef’s choice seafood mix) mustard dressing and sesame Seafood, wakame seaweed, cucumber salad with sweet Miso mustard dressing KELP SALAD │ 8 │ Mixed wakame and agar-agar seaweed with sesame SASHIMI SAMPLER 19 ☺ seed oil, vinegar Four type of today’s fish (chef’s choice) │ HIYAYAKKO │ 7 ☺ SUNOMONO 10 ☺ Chilled tofu served with scallion, grated ginger and (Choice of conch, fish cake, octopus, surf clam) dried bonito flakes. MIXED SUNOMONO │12 ☺ MISO SOUP │ 3 ☺ (Chef’s choice seafood mix) Miso (soy bean paste) with dashi stock, enoki- Seafood, wakame cucumber salad with seasoned rice mushroom, tofu, and wakame seaweed. vinegar SPINACH GOMA AE │ 6 ☺ SUSHI SAMPLER │14 ☺ Cold (boiled) spinach with black sesame dressing Six sushi ball sampler (chef’s choice) SPICY TUNA SALAD │16 COLD APPETIZERS & SEAFOOD Fresh tuna, cucumber and tomatoes served with mixed SALAD greens and our original spicy sauce TATAKI │16 ☺ CARPACCIO │16 ☺ (Choice of tuna, salmon, white fish or hamachi) with Seared fresh, thinly sliced tuna or beef served with fresh jalapeno, sweet onion and Yuzu pepper paste scallions, sweet onion ginger and Ponzu sauce drizzled with balsamic vinegar and olive oil TUNA TARTAR │16 ☺ CEVICHE │13 Fresh tuna tartar layered avocado topped spicy Fresh seafood and vegetables in key lime juice wasabi flying fish roe and quail egg USUZUKURI │16 ☺ DUCK TATAKI │11 Thin sliced (Choice of tuna, salmon, Hamachi or white Duck breast marinated
    [Show full text]
  • A Bigger Zen Box to Play In
    ZEN BOX IZAKAYA classics, with the addition of some noodle DISH 602 Washington Ave. S., Minneapolis and ramen dishes and even a curry, and 612.332.3936 a strong emphasis on their own version items $3.50-$12 of comfort food. There’s a selection of fried things (agemono) like dumplings, croquettes, and crispy popcorn chicken; Zen Box Izakaya’s bar food, a list of grilled things (yakimono) like like grilled Yaki Tofu, can salmon, short ribs, and tofu; and a bunch double as full meals of “izakaya classics” that don’t in either category. The menu standouts combine the best attributes of drinking food—spicy, salty, crunchy, and packed with e still being substantial enough to build a meal around. The Buta Kimchi tops this list. Thick, chewy, fatty slices of pork belly are sautéed and smothered with kimchi. As fermented cabbage goes, it’s on the mellow end of the spectrum, but still tangy and deep. Another pork belly dish, the Chashu Yaki, also sent chopsticks and - ing over the last bit. Rings of pork belly, almost devoid of fat, take a light hit of citrusy ponzu sauce, contrasting with a smoky charred note from the grill. And the went all the way down through the bed of grilled sweet onions, which got snatched up, too. Comfort food meets bar food—and fantastic things happen—in a plate of teba- saki. Tender, meaty chicken wings with a Pages decadently fatty layer of skin are coated in sea salt and just enough pepper. If a wing went to school to learn a little class, it might come out like these simple, subtle, and wings.
    [Show full text]
  • Salt Mete R Guid E
    everything you need to know about salt and salt meters! salt and salt about know to need you everything This guidebook is the bible of selecting salt meters. You will soon know know soon will You meters. salt selecting of bible the is guidebook This Definitive Salt Meter Guide! Meter Salt Definitive seawater—all 45 applications collected in one book! one in collected applications 45 seawater—all products, meat; everything from fish processing products to brine to to brine to products processing fish from everything meat; products, Seasonings, pickles, soups & stews, stewed dishes, rice, bread, pasta, dairy dairy pasta, bread, rice, dishes, stewed stews, & soups pickles, Seasonings, A Comprehensive Collection of 45 Applications Applications 45 of Collection Comprehensive A Voltage Source Salt Meter Guide! Meter Salt Current Meter A The Complete Complete The R Vin V1 V2 Vref Sensor Sample Sensor I＝（V1－V2）／R V＝V2－Vref Salt Meter Guide To users measuring salinity through the titration method, hydrometers (Baume scale), or A low-end salt meters. pplications pplications 5 4 Discussion About Salt About Discussion Entertaining Entertaining A Deep & & Deep A Salt Meter Applications Salt Meter Guide Bringing Out the Best in Foods 45 Applications Contents Salt Meter Applications A3 Seasoning A14 Meat To measure thick Sauce, Tare (dipping sauce) Smoked Meats, Ham, sauces, Ketchup, Tomato Paste, & Curry & Sausage dilution is the key. A15 Fish processing products A4 Seasoning Pickled Fish Dressings & Mayonnaise Fish processing products A5 Seasoning A16 Soy Sauce & Miso Dried Fish In cooking, there are many types of condiments. They can be thin and soupy or Fish processing products A6 Pickles A17 thick and pasty.
    [Show full text]
  • Italian Street Food Examples
    Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey.
    [Show full text]
  • I CHARACTERIZATION of the STRIPED MULLET (MUGIL CEPHALUS) in SOUTHWEST FLORIDA: INFLUENCE of FISHERS and ENVIRONMENTAL FACTORS
    i CHARACTERIZATION OF THE STRIPED MULLET (MUGIL CEPHALUS) IN SOUTHWEST FLORIDA: INFLUENCE OF FISHERS AND ENVIRONMENTAL FACTORS ________________________________________________________________________ A Thesis Presented to The Faculty of the College of Arts and Sciences Florida Gulf Coast University In Partial Fulfillment of the requirements for the degree of Master of Science ________________________________________________________________________ By Charlotte Marin 2018 ii APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Masters of Science ________________________________________ Charlotte A. Marin Approved: 2018 ________________________________________ S. Gregory Tolley, Ph.D. Committee Chair ________________________________________ Richard Cody, Ph.D. ________________________________________ Edwin M. Everham III, Ph.D. The final copy of this thesis has been examined by the signatories, and we find that both the content and the form meet acceptable presentation standards of scholarly work in the above mentioned discipline. iii ACKNOWLEDGMENTS I would like to dedicate this project to Harvey and Kathryn Klinger, my loving grandparents, to whom I can attribute my love of fishing and passion for the environment. I would like to express my sincere gratitude to my mom, Kathy, for providing a solid educational foundation that has prepared me to reach this milestone and inspired me to continuously learn. I would also like to thank my aunt, Deb, for always supporting my career aspirations and encouraging me to follow my dreams. I would like to thank my in-laws, Carlos and Dora, for their enthusiasm and generosity in babysitting hours and for always wishing the best for me. To my son, Leo, the light of my life, who inspires me every day to keep learning and growing, to set the best example for him.
    [Show full text]
  • Catering and Events Menu Planning Guide
    M E N U P L A N N I N G G U I D E 2 0 1 9 / 2 0 2 0 E X C E E D I N G E X P E C T A T I O N S E V E R Y T I M E Prices based on a minimum of 10 guests G R E E N | $ 9 P E R P E R S O N select one item from the list served with freshly brewed coffee & Madura tea selection x i f B L U E | $ 1 2 . 5 0 P E R P E R S O N select two items from the list e 50/50 for final guest numbers served with freshly brewed coffee & Madura tea selection n i e SELECTIONS f f m ini fruit and oat muffins, chef's sweet treat selection, 1 muffin, 1 pastry, a selection | 3pp (gf avail) 1 slice (chef's selection, includes gf) c savoury mini muffins, chef's selection | 3 muesli & nut bars l 1pp (v, ve, gf avail) pp (gf avail) premium house made biscuits | 2 pp fruit friands, | 1 pp (gf) traditional scones, jam & cream | 2 pp chocolate brownie | 1 pp (gf) petite Danish pastries | 2pp orange & almond cake l 1pp (gf, df) house made date, cacao and coconut local bacon, cheddar & chive mini bliss balls | 2pp (ve, gf) quiche I 2pp house made Goji berry, cashew & maple whole fruit pieces - seasonal selection bliss ball l 2pp (ve, gf) EXTRAS arrival coffee & assorted Madura teas $3.50 per person continuous tea and coffee $8.50 per person jug of fresh orange juice $10 per jug (1 per 10 guests) jug of soft drink $10 per jug (1 per 10 guests) crockery hire - includes, cup, saucer, cutlery, side plate $5 per person (coffee break & lunch catering only) dietary information ( d f ) - d a i r y f r e e ( g f ) - g l u t e n f r e e ( v ) - v e g e t a r i a n ( v e ) - v e g a
    [Show full text]
  • Gluten Free Menu *Please Advise Staff of Your Dietary and Allergy Requirements
    Gluten Free Menu *Please advise staff of your dietary and allergy requirements. Gluten free soy sauce is available. Lunch Box (Comes with rice instead of Miso soup) * All chicken used are Free Ranged Corn Fed Hana Kiku 30 Sashimi, Sushi Rolls, Teriyaki Chicken, Rice Hana Sakura 34 Sashimi, Sushi, Teriyaki Chicken, Rice Sashimi & Sushi (With Gluten Free Soy Sauce) Sashimi Chef's Selection Entrée 12 pcs Main 18 pcs Assorted Sashimi (slices of exquisite fresh raw fish) selected by our specialists 22 34 King Salmon Sashimi Entrée 12 pcs Main 18 pcs Fresh King Salmon Sashimi 22 34 Tuna Sashimi Entrée 12 pcs Main 18 pcs Fresh Raw Tuna Sashimi 28 40 King Salmon & Tuna Sashimi Entrée 12 pcs Main 18 pcs Fresh King Salmon and Tuna Sashimi 25 37 Assorted Sushi Entrée 7 pcs Main 12 pcs Assortment of Sushi and Sushi Roll 22 34 Aburi King Salmon Sushi Entrée 4 pcs Main 8 pcs Seared King Salmon Belly Sushi 18 33 California Roll Entrée 6 pcs Main 12 pcs Californian Style Sushi Roll with Prawn, Avocado,Tobiko,Cucumber and our Mayonnaise 19 33 King Salmon California Roll Entrée 6 pcs Main 12 pcs Minced fresh salmon in our mayonnaise rolled with cucumber 18 31 Spicy Tuna Roll Entrée 6 pcs Main 12 pcs Minced fresh tuna in our spicy mayonnaise rolled with cucumber 19 33 Vegetable California Roll Entrée 6 pcs Main 12 pcs Sushi roll with avocado, cucumber (without mayonnaise on request) 14 24 Moriawase Assorted Sushi & Sashimi Platter Regular size 12 pieces Sashimi, 4 pieces Sushi, 3 pieces Sushi Roll 39 Medium size 18 pieces Sashimi, 8 pieces Sushi, 4 pieces
    [Show full text]
  • Description of the Processing Stages of a Protected Designation of Origin Fish Product: the Greek Caviar “Avgotaracho Messolongiou”
    2016, Vol 17, o 1 50 Description of the processing stages of a Protected Designation of Origin Fish Product: The Greek Caviar “Avgotaracho Messolongiou” 1 2 2 Evangelos Dimitriou , George Katselis , Dimitrios K. Moutopoulos , Kon- 3 4 5 stantinos Milios , Antonis Malamis , Constantin Koutsikopoulos 1 Prefecture of Western Greece, Department of Fisheries 30200, Messolonghi, [email protected] 2 Technological Educational Institute of Western Greece, Department of Fisheries-Aquaculture, 302 00, Messolonghi, [email protected] 2 Technological Educational Institute of Western Greece, Department of Fisheries-Aquaculture, 302 00, Messolonghi, [email protected] 3 Regional Administration of Western Greece, Veterinary Service, Patras, Greece, [email protected] 4 Fisheries association “Anagenisi Messolonghiou”, 302 00, Messolonghi, [email protected] 5 University of Patras, Department of Biology, 265 00, Rio-Patras, [email protected] Abstract The “avgotaracho Messologgiou” PDO is a traditional product with protected des- ignation of origin of which quality control based on the experience of the producers. This is salted, semi-dried whole ovaries of Mugil cephalus that caught during species spawning seaward migration in the barrier traps of the well-defined lagoon system of Mesolonghi-Etolikon. In the present study a description of the processing stages of the above product was conducted. Results showed that fresh ovaries drying on ambient air according to climatic conditions for approximately 8 days (mean 7.7 days), up to a weight reduction of about 33.63% (SD: 4.3%) of the initial weight. Thereafter, dried ovaries pass through the waxed-coating stage in which dried weight increased about 20.1% (SD: 4.3%). Although quality control is based on the experience of the produc- ers, processing stages were characterized by high accuracy.
    [Show full text]