English Catalog

Total Page:16

File Type:pdf, Size:1020Kb

English Catalog DAISHO Hakata Ramen-Rich Tonkotsu Style GOOD TASTE MAKES YOU HAPPY!! PRODUCTS CATALOG 2021AW Nagahama Yatai Ramen-Mild Tonkotsu Style All of our production facilities are certified to FSSC22000. Hakata Ramen-Rich Tonkotsu Style MEAT FREE Flavoured with garlic & pepper, added richness from NO PHOs powder soy sauce and umami of Vegetables. NO MEAT EXTRACTS. PRODUCT OF KYUSHU Packing Style 188gx24 Shelf Life 12months Packing Size 499x224x110mm Packing Weight 5.2kg JAN Code 4904621070632 Nagahama Yatai Ramen-Mild Tonkotsu Style MEAT FREE Flavoured with garlic and sesame oil, added umami of Vegetables. NO PHOs NO MEAT EXTRACTS. PRODUCT OF KYUSHU Packing Style 188gx24 Shelf Life 12months Packing Size 499x224x110mm Packing Weight 5.2kg JAN Code 4904621070625 2 Xiang la Hot & Spicy hot pot soup base MEAT FREE Based on Doubanjiang, Japanese pepper and other NO PHOs Spices.Authentic Chinese style Xiang la hot pot PRODUCT OF KYUSHU soup base. Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621045241 Chanko shoyu(soy sauce) hot pot soup base Savoury soy sauce flavoured Japanese traditional MEAT FREE style hot pot soup base blended dried bonito, kelp NO PHOs and mirin. Added spiciness of black and chili pepper. PRODUCT OF KYUSHU Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621042196 Chanko Miso hot pot soup base Savoury miso flavoured Japanese traditional style MEAT FREE hot pot soup base blended dried bonito, kelp and NO PHOs spiciness of chili pepper. PRODUCT OF KYUSHU Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621042202 Curry hot pot soup base Savoury Japanese curry flavoured hot pot soup base MEAT FREE blended 15 kinds of spices, dried bonito, vegetable NO PHOs extracts and sesame paste. PRODUCT OF KYUSHU Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621042448 3 3 Types of shellfish and yuzu hot pot soup base Luxury hot pot soup base blended extracts of clam, scallop and oyster,accented with Okinawa made baked salt and refresh flavour from Kyushu made Yuzu. MEAT FREE NO PHOs PRODUCT OF KYUSHU Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621045098 Crab miso hot pot soup base Luxury hot pot soup base, into rich sweet flavour of crab dashi, blended mild flavour of Saikyo miso. MEAT FREE NO PHOs PRODUCT OF KYUSHU Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621043919 Sea urchin and soy milk hot pot soup base Luxury hot pot soup base, into mellow flavour of MEAT FREE sea urchin, blended Hokkaido made gouda cheese NO PHOs and soy milk. PRODUCT OF KYUSHU Packing Style 750gx10 Shelf Life 18months Packing Size 360x170x292mm Packing Weight 8.0kg JAN Code 4904621043926 4 Ginger Soy sauce Soup Flavourful ginger with Japanese traditional soy sauce, nicely mixed and balanced. The soup helps you to intake plenty of vegetable. MEAT FREE NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 580gx10 Shelf Life 18months Packing Size 360x170x265mm Packing Weight 6.3kg JAN Code 4904621044442 Sesame Soy Soup Rich and creamy taste of soy milk and sesame seed paste. The soup helps you to intake plenty of vegetable. MEAT FREE NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 580gx10 Shelf Life 18months Packing Size 360x170x265mm Packing Weight 6.3kg JAN Code 4904621044459 Tomato Miso Soup Mild Japanese miso with accent of tomato sourness. MEAT FREE The soup helps you to intake plenty of vegetable. NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 580gx10 Shelf Life 18months Packing Size 360x170x265mm Packing Weight 6.3kg JAN Code 4904621044435 5 Tonkotsu style soup base(7times concentrated) Flavourful pork style soup base for Vegans with the best blend of garlic. Enjoy a variety of tasty dishes. Dilution rate 1: 6(water). MEAT FREE NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 1.18kgx12 Shelf Life 18months Packing Size 343x260x289mm Packing Weight 15.3kg JAN Code 4904621043742 Soy sauce soup base(7times concentrated) Japanese traditional soup base for Vegans with the savoury taste of kelp. Enjoy a variety of tasty dishes. MEAT FREE Dilution rate 1: 6(water). NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 1.23kgx12 Shelf Life 18months Packing Size 343x260x289mm Packing Weight 15.9kg JAN Code 4904621043728 Spicy miso soup base(7times concentrated) Spicy miso soup base for Vegans with the deep taste MEAT FREE of Gochujang. Enjoy a variety of tasty dishes. NO PHOs Dilution rate 1: 6(water). PRODUCT OF KYUSHU Vegan Packing Style 1.18kgx12 Shelf Life 18months Packing Size 343x260x289mm Packing Weight 15.3kg JAN Code 4904621043735 6 Teriyaki Tofu Sauce Original Original Teriyaki flavoured Tofu steak sauce. Simply cook Tofu MEAT FREE until it turns golden brown, add this sauce and marinate all. NO PHOs Best for salad, burger, of course as steak! PRODUCT OF KYUSHU Vegan Packing Style 60gx20x4 Shelf Life 18months Packing Size 216x190x278mm Packing Weight 5.6kg JAN Code 4904621029098 Teriyaki Tofu Sauce Spicy Spicy Teriyaki flavoured Tofu steak sauce. Simply cook Tofu until it turns golden brown, add this sauce and marinate all. MEAT FREE Best for salad, burger, of course as steak! NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 60gx20x4 Shelf Life 18months Packing Size 216x190x278mm Packing Weight 5.6kg JAN Code 4904621029104 Teriyaki Sauce Classic Japanese thick Teriyaki sauce with the rich taste of soy sauce. MEAT FREE Perfect for meat, seafood, stir-fried menu, and Sushi rolls! NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 180gx10x2 Shelf Life 18months Packing Size 216x238x147mm Packing Weight 4.4kg JAN Code 4904621127336 7 Teriyaki Sauce Classic Japanese thick Teriyaki sauce with the rich taste of soy sauce. Perfect for meat,seafood, stir-fried noodle, dumplings and so on. MEAT FREE NO PHOs PRODUCT OF KYUSHU Vegan Packing Style 1.25kgx12 Shelf Life 18months Packing Size 343x260x289mm Packing Weight 16.1kg JAN Code 4904621127435 BBQ(Yakiniku)Sauce-Sriracha Flavour Sweet, Sour and Spicy flavour are coming at the same time! Great to use as dipping and marinade sauce. MEAT FREE NO PHOs PRODUCT OF KYUSHU Packing Style 1.22kgx12 Shelf Life 18months Packing Size 343x260x289mm Packing Weight 15.7kg JAN Code 4904621013417 BBQ(Yakiniku)Sauce Original MEAT FREE Japanese original BBQ(yakiniku)sauce. NO PHOs Not only for BBQ but also perfect for stir fry , PRODUCT OF KYUSHU fried rice and fried noodles. Packing Style 580gx12 Shelf Life 18months Packing Size 281x213x235mm Packing Weight 7.8kg JAN Code 4904621019662 8 Salt and pepper Salt and coarsely ground pepper Salt and pepper blended with our own special methods. Coarsely ground pepper well-blended with salt and Enjoyable until the last shake and perfect for various dishes. garlic. Spicy and aromatic flavour. MEAT FREE MEAT FREE NO PHOs NO PHOs PRODUCT OF KYUSHU PRODUCT OF KYUSHU Packing Style 225gx30 Packing Style 210gx10x2 Shelf Life 18months Shelf Life 12months Packing Size 412x344x118mm Packing Size 341x141x248mm Packing Weight 8.2kg Packing Weight 5.2kg JAN Code 4904621050948 JAN Code 4904621050986 Salt and pepper(No chemical condiments added) BBQ sauce sweet Salt and pepper well-blended with yeast extract and Traditional BBQ sauce has been reproduced based on roasted garlic without any chemical condiments. the recipe from our company's beginning. MEAT FREE MEAT FREE NO PHOs NO PHOs PRODUCT OF KYUSHU PRODUCT OF KYUSHU Packing Style 220gx10x2 Packing Style 240gx10x2 Shelf Life 12months Shelf Life 12months Packing Size 341x141x248mm Packing Size 222x266x164mm Packing Weight 5.4kg Packing Weight 5.6kg JAN Code 4904621051006 JAN Code 4904621013936 BBQ sauce medium spicy BBQ sauce citrus flavour Traditional BBQ sauce has been reproduced based on BBQ sauce with 2 kinds of Japanese citrus juice the recipe from our company's beginning. to give a refreshing flavour. MEAT FREE MEAT FREE NO PHOs NO PHOs PRODUCT OF KYUSHU PRODUCT OF KYUSHU Packing Style 235gx10x2 Packing Style 230gx10x2 Shelf Life 12months Shelf Life 12months Packing Size 222x266x164mm Packing Size 222x266x164mm Packing Weight 5.6kg Packing Weight 5.4kg JAN Code 4904621013943 JAN Code 4904621013950 9 BBQ sauce(sweet) BBQ sauce(medium spicy) BBQ sauce with soy sauce, miso, sesame oil. BBQ sauce with soy sauce, red pepper, garlic and Mild sweetness comes from 4 different fruit juice. sesame oil. Medium spicy flavour. MEAT FREE MEAT FREE NO PHOs NO PHOs PRODUCT OF KYUSHU PRODUCT OF KYUSHU Packing Style 400gx10x2 Packing Style 400gx10x2 Shelf Life 12months Shelf Life 12months Packing Size 335x280x190mm Packing Size 335x280x190mm Packing Weight 9.0kg Packing Weight 9.0kg JAN Code 4904621013349 JAN Code 4904621013356 BBQ sauce-garlic soy sauce BBQ sauce-potherb soy sauce Mild BBQ sauce with soy sauce, garlic and sesame oil. Mild BBQ sauce with soy sauce,garlic and onion. Sweet flavour will be loved by wide range of people. Flavoured with ginger and leek. MEAT FREE MEAT FREE NO PHOs NO PHOs PRODUCT OF KYUSHU PRODUCT OF KYUSHU Packing Style 235gx10x2 Packing Style 235gx10x2 Shelf Life 12months Shelf Life 12months Packing Size 222x266x164mm Packing Size 222x266x164mm Packing Weight 5.6kg Packing Weight 5.6kg JAN Code 4904621014117 JAN Code 4904621014124 Steak sauce-garlic soy sauce Steak sauce-grated radish and soy sauce Soy sauce based sauce accented by garlic, well stirred Japanese style steak sauce with grated radish and onion, black pepper, and red wine. secret accent of perilla. MEAT FREE MEAT FREE NO PHOs NO PHOs PRODUCT OF KYUSHU PRODUCT OF KYUSHU Packing Style 170gx10x2 Packing Style 165gx10x2 Shelf Life 12months Shelf Life 10months Packing Size 216x238x147mm Packing Size 216x238x147mm Packing Weight 4.2kg Packing Weight 4.2kg JAN Code 4904621020378 JAN Code 4904621020361 10 Beef rice bowl sauce Pork rice bowl sauce kelp and bonito stock well blended with mirin sweet flavour.
Recommended publications
  • BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
    BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached.
    [Show full text]
  • The Evolution of Bulgogi Over the Past 100 Years*
    Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
    [Show full text]
  • Cuisines of Asia
    WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat.
    [Show full text]
  • Dashi-Rich Wagyu Nikujaga Rump
    Dashi-Rich Wagyu Nikujaga Rump 25 Nikujaga is a popular dish in the Japanese home 853kcal hrs (per serving) 2.5 kitchen, here gently stewed to bring out the sweetness of the vegetables and Wagyu deliciousness. A dish that will appeal to everyone. Makes 2 servings 1. Make the dashi. In a pot, add water and kombu. Heat Wagyu rump 200 g over medium heat and turn off just before boiling. Carrot 1/3 medium (70g) Remove kombu and add katsuobushi. After 2 or 3 Potatoes minutes, strain katsuobushi and reserve dashi. 3 and 1/2 medium (400 g) 2. Peel carrot and potatoes. Dice into large bite-size Onion 1/2 large (150 g) pieces along with onion. Sake 1 tablespoon 3. In a pot, heat sesame oil over high heat. When oil is Beer 60 ml hot, add Wagyu rump (cut into bite-sized) and brown Sugar 20 g over medium-low heat. Add sake and beer. 4. Add a quarter of the dashi to the pot and simmer. Soy sauce 1 and 1/2 tablespoons Skim off any scum and add sugar, soy sauce, and Mirin 1 and 1/2 teaspoons mirin. Simmer over low heat for about 50 minutes, Sesame oil 1 teaspoon skimming as needed. Dashi 5. Add carrots and just enough of the remaining dashi Water 2 to 2.5 L to cover the carrots. Simmer over low heat for about Kombu 25 g 40 minutes. Add more dashi if needed. Katsuobushi 40 g 6. Add diced onions and simmer for about 5 minutes, then add potatoes.
    [Show full text]
  • On TAIPEI JAN21 DEC20 Vol
    Centered Vol. 21 | 04 DEC20 on TAIPEI JAN21 A publication of the Community Services Center 2021 SPRING & SUMMER ACTIVITIES CATALOG INSIDE Dec 20 cover.indd 1 2020/11/25 上午7:41 Dec 20 cover.indd 2 2020/11/25 上午7:41 CONTENTS December 2020/January 2021 volume 21 issue 4 CSC COMMUNITY From the Editors 5 The Community Services Center’s Auction Highlights 9 December 2020/ January 2021 Center Gallery 6 The Red Room’s 11th Anniversary: Artists Break the Pause 11 December Activities Highlights 7 How To Become A Red Roomer 11 CSC Business Classified 33 OUTLOOK Loneliness: An Opportunity to Grow 14 Why Do Organizations Need More Trained Facilitators? 22 Recognizing Ourselves In Each Other 24 The Homeless 26 Publisher Community Services Center, Taipei Editor Suzan Babcock Christmas in Wulai X 27 Co-editor Richard Saunders Advertising Manager Naomi Kaly Magazine Email [email protected] Tel 02-2836-8134 SUPPLEMENT Fax 02-2835-2530 2021 Spring & Summer Activities 17 Community Services Center Editorial Panel Siew Kang, Fred Voigtmann Printed by Farn Mei Printing Co., Ltd. 1F, No. 102, Hou Kang Street, Shilin POETRY District, Taipei Tel: 02-2882-6748 Fax: 02-2882-6749 A Child’s Christmas Elsewhere 21 E-mail: [email protected] Centered on Taipei is a publication of the Community Services Center, ART 25, Lane 290, Zhongshan N. Rd., Sec. 6, Tianmu, Taipei, Taiwan The Living Art of Bonsai 28 Tel: 02-2836-8134 fax: 02-2835-2530 e-mail: [email protected] FOOD Correspondence may be sent to the editor at coteditor@ The Lab, French Bistro 30 communitycenter.org.tw.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • CATERING MENU for PRINTING V2 05232019
    CATERING ACCESSORIES (Free for Order over $800)加热餐具 (Will be automatically included in the total order for best dining experience. Please let us know if you do not need it and we are happy to accommodate.) Chafer Set to Keep Your Food Warm $12 per set (Each set can hold 2 hot dishes) CATERING MENU READY TO ORDER? (Please let us know if your party准备好订餐了? have any food allergies before placing your order) To place orders and price inquries, please email us : [email protected] Cancellation Policy: Requires 48 hours’ notice, otherwise a 50% cancellation fee will apply Delivery/Handling Fee: $30 (NYC) www.yasotangbao.com Our Website: FIRST ORDER 10% OFF 第一次订餐 PROTEINS YASO CATERING 主菜 Pick a Set, Order a La Carte, or Mix and Match (Minimum $125) A La Carte (Ideal for 10) Braised Beef Shank 红烧牛肉 Braised Pork Meatballs 红烧狮子头 Spicy Diced Chicken 辣鸡肉丁 THE BASIC Sweet and Sour Pork Ribs 基础套餐 糖醋小排 Braised Tofu (V) 红烧豆腐 Small 1 Protein, 1 Side, 1 Egg, 1 Rice Ideal for 10 Drunken Chicken (Cold Dish) 绍兴醉鸡 Medium 2 Proteins, 2 Sides, 2 Eggs, 2 Rice Ideal for 20 Large 3 Proteins, 3 Sides, 3 Eggs, 3 Rice Ideal for 30 SIDES 配菜 A La Carte (Ideal for 10) Garlic Cucumber Salad (V) THE CLASSIC (BEST VALUE) 蒜蓉黄瓜 经典套餐(最超值) Garden Vegetable (V) 时蔬 Soy Glazed Egg Small 1 Dumpling, 1 Protein, 1 Side, 1 Egg, 1 Rice Ideal for 10 卤蛋 Soy Garlic Fried Noodle (V) Medium 2 Dumplings, 2 Proteins, 2 Sides, 2 Eggs, 2 Rice Ideal for 20 蒜香炒面 Soy Garlic Fried Rice (V) Large 3 Dumplings, 3 Proteins, 3 Sides, 3 Eggs, 3 Rice Ideal for 30 蒜香炒饭 White Rice 白饭 DUMPLINGS DRINKS 点心 饮品 A La Carte (20 pieces, with exceptions) Bruce Cost Ginger Ale 生姜汽水 Assorted YEO'S Canned Asian Beverage Steamed Baos (3 choices of fillings: Pork, Curry Chicken, Vegetable) 各式杨协成罐装饮料 蒸包 (Soy Milk , Chrysanthemum Tea , Green Tea , 豆浆 菊花茶 绿茶 Pan Fried Baos (3 choices of fillings: Pork, Curry Chicken, Vegetable) Iced Lemon Tea , Lychee Tea ) 煎包 柠檬茶 荔枝茶 Sweet and Spicy Pork Dumpling Jiaozi FIJI Water 甜辣猪肉饺子 斐济矿泉水 S.Pellegrino Sparkling Water 圣培露气泡水 .
    [Show full text]
  • Амурский Медицинский Журнал №3 - 4 (15 - 16) 23 Tate and Breast Cancer and Lower Blood Cholesterol in People from Asia Countries
    ence of chronic diseases in the cadets overall efect on the level of vitamin D (p=0.025), but this is not due to nosological forms (p=0,189>0.05). From the bone-joint system, there are diferences in the levels of vitamin D at 5 % level of signiicance, with low levels of vitamin D observed in the cadets with the chest deformity and lat feet. Thus, there is a contribution to an insuicient level of vitamin D are contributing factors such as the combination of in the body available virus - bacterial infection on the background of chronic pathology of gas- trointestinal tract and disorders KSS-71,4%. It has the value of summer holiday of teenagers in areas of high solar insolation resulting in increased and even in winter was signiicantly higher than in adolescents, the vacation of which took place in the zone of low insolation(p<0.001). Inluenced by and taking multivitamins which include prophylactic dose of cholecalciferol (400-500МЕ) Alphabet, and Vitrum Duovit in contrast to the group with low vitamin D and adolescents did not take multivitamins(p<0.001). The analysed results indicate a high frequency of failure and deiciency of cholecalciferol in the Amur re- gion in children 15-17 years of 86.6% with a mean level of vitamin 25(Oh)D=26,74±0,81 ng/ml. Conclusion. To prevent low vitamin D level of adolescents is necessary to study 25(OH)D, its correction and control, taking into account risk factors for developing deiciency of vitamin D. Prophylactic administration of vitamin D should continue, and adolescent children year-round, given the low solar insolation, with the use of vitamin d compounds.
    [Show full text]
  • Antioxidant Activities of Different Types of Vinegars
    Antioxidant Activities of Different Types of Vinegars OBJECTIVE: To study the free radical scavenging activity and ferric reducing power of aqueous extracts of different types of Farjana Yasmin1*, Khairul Niza Abdul Razak2, Nor Adlin Yusoff1 vinegar at different concentrations. 1 Advanced Medical and Dental Institute (AMDI), Universiti Sains RESULTS AND DISCUSSION Malaysia, Penang, Malaysia.2 School of Pharmaceutical Sciences, DPPH Universiti Sains Malaysia, Penang, Malaysia. 150 Apple cider *Corresponding author: [email protected] balsamic 100 brown rice INTRODUCTION: Vinegars are functional foods that are distilled white malt 50 widely consumed. Preclinical animal studies have also reported nipah the effects of different vinegars on metabolic parameters (Yusoff red wine 0 et al., 2015). In addition, high blood sugar was also reported to 0.0 0.5 1.0 1.5 2.0 2.5 mg/ml cause increased free radicals and reduced antioxidant markers. Figure 1 showed that Balsamic Vinegar is the strongest effect Polyphenols and melanoidins, respectively, also have the among of the total DPPH activity of different vinegars. The antioxidant properties of vinegars derived from raw materials different types of vinegar showed a trend of free radical and fermentation processes (Chen et al. 2016). So, this study scavenging activity as follows: BV > NPV > RV > MV > ACV > was designed to evaluate the antioxidant effects of different BRV > DWV. types of vinegars that may help to control postprandial glucose 90 level. 80 MATERIALS AND METHODS 70 Vinegar samples and sample preparation 60 Seven vinegars were obtained from local retailers as follows: 50 Apple cider vinegar (ACV), balsamic vinegar (BV), brown rice 40 30 vinegar (BR), distilled white vinegar (DW), malt vinegar (MV), Concentration mg/ml 20 nipa palm vinegar (NPV) and red wine vinegar (RWV).
    [Show full text]
  • Menu PDF Download
    “The Perfect FISH TACO” PŪ-PŪ (Appetizers) Tacos KAMA'AINA FAVORITES COCONUT SHRIMP .........................$8.99 FISH TACOS ............................$10.99 poke bowl* ............................. $12.99 Six large shrimp served with house made Thai chili pineapple sauce Two tacos per order made with 17 ingredients; including grilled Hawaiian favorite featuring raw Ahi Poke, pickled cucumber, ginger, and Ono and Mahi Mahi, white corn tortilla, organic tomato salsa, red onion; with radish, mangos, edamame, and avocado; over brown . CALAMARI $8.99 cheese, house made coleslaw and mango salsa rice and mixed greens. Available as original or spicy style Lightly battered steaks cut into strips and served with house made cocktail sauce SHRIMP TACOS .......................... $11.99 Teriyaki Chicken Bowl . $11.99 SHRIMP Panko Crusted . $8.99 Two tacos per order made with 17 ingredients Hawaiian Teriyaki Chicken served with poke bowl fxings Six large shrimp served with our house made cocktail sauce STEAK, CHICKEN, OR VEGGIE TACOS .. $10.99 MACADAMIA NUT MAHI MAHI . $15.99 GRILLED SHRIMP SKEWERS . $9.99 Two tacos per order made with 17 ingredients Coconut mango sauce, brown rice and famous coconut milk Eight grilled shrimp served with our house made cocktail sauce coleslaw or substitute steamed vegetables AHI POKE* . $11.99 TACO MOUNTAIN .....................$11.99 Raw Hawaiian classic available as original or spicy style, Choice of fsh, steak, chicken, shrimp (+$1.00) or veggie patty. served with house made taro chips Served with all the taco fxings over brown rice Pasta SEAFOOD PASTA . .$16.99 Alfredo cream sauce with capers or marinara sauce with Mahi Mahi, Ono, and shrimp. Slice of garlic bread.
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗? Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • SUSHI • WOK • GRILL • CEBICHERIA Sashimi & CEBICHE BENTO BOX
    SUSHI• WOK• GRILL• CEBICHERIA FLAVORS AND INFLUENCES FROM ASIA AND SOUTH AMERICA BY CHEF GERONIMO LOPEZ BENTO BOX the bento has been used for centurIes to carry a delicious, nutricious & visually appealing meal - to eat here or on the go! PICKLE (should be eaten first, full of probiotics) APPETIZER (crunchy & full of flavor) OUR CHEF DAILY SELECTION FROM OUR FAVORITE SALAD (eat your greens!) CHIFA AND NIKKEI DISHES, ASK YOUR SERVER WHAT’S TODAY’S SELECTION, VEGETARIAN/VEGAN MAIN (chifa is all love, dig in!) OPTIONS ALWAYS AVAILABLE SUSHI (fresh & delicious) WOK & GRILL APPETIZERS PICADILLO EMPANADAS Beef, sweet plantain, queso fresco, rocoto aioli, avocado emulsion 12 POTSTICKERS Crispy pork and cabbage dumplings, black tea & sake broth, spicy mustard 12 CHIMICHURRI WINGS Anticuchero marinated, house chimichurri, crushed peanuts, capchi sauce 12 SANDWICH & SALAD GRILLED CHICKEN SANDWICH Huancaina sauce, salsa criolla, seasonal greens, queso fresco, side salad 14 BOTIKA BURGER 7oz beef patty, panela cheese, bacon jam, arugula, tomato, avocado emulsion, huacaina aioli 16 SPRING SALAD Pickled papaya, tomato, cucumber, botija olives, goat cheese, puffed quinoa, sherry-miso vinaigrette 9 (add grilled salmon +9) FROM THE WOK SWEET & SOUR BRUSSELS SPROUTS NOODLES Chili oil, yakisoba noodles, pickled peppers, herbs, peanuts 17 TERIYAKI PORK LOIN CHAUFA 8oz grilled pork loin, fried rice, seasonal wok vegetables, corn chalaca, fried egg 24 Sashimi & CEBICHE we believe IN SOURCING sustainable products that are CAUGHT OR RAISED IN AN ENVIRONMENTALLY
    [Show full text]