Vege Trip $70Pp Gb's Adventure $70Pp Luxe

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Vege Trip $70Pp Gb's Adventure $70Pp Luxe

GB’S ADVENTURE LUXE JOURNEY VEGE TRIP $70PP $80PP $70PP KINGFISH SASHIMI, CRÈME FRAICHE, SMOKED GREEN CHILLI KINGFISH SASHIMI, CRÈME FRAICHE, SMOKED GREEN CHILLI CHILLED SILKEN TOFU, SMOKED GREEN CHILLI AND BLACK AND BLACK BEAN DRESSING AND BLACK BEAN DRESSING BEAN DRESSING, PUFFED JASMINE RICE SON IN LAW EGG, CHILLI JAM, ASIAN HERBS SON IN LAW EGG, CHILLI JAM, ASIAN HERBS SON IN LAW EGG, CHILLI JAM, ASIAN HERBS SHER WAGYU AND GARLIC CHIVE DUMPLINGS, CRISPY CHILLI SHER WAGYU AND GARLIC CHIVE DUMPLINGS, CRISPY CHILLI OIL, BLACK VINEGAR OIL, BLACK VINEGAR ENOKI AND OYSTER MUSHROOM SPRING ROLLS, SWEET AND SOUR SOY DRESSING SMASHED CUCUMBER SALAD, BLACK FUNGUS, CHILLI ENOKI AND OYSTER MUSHROOM SPRING ROLLS, CHILLI PLUM ENOKI AND OYSTER MUSHROOM SPRING ROLLS, CHILLI PLUM PEANUTS, AGED BLACK VINEGAR DRESSING SAUCE SAUCE SALT AND PEPPER CHICKEN SPARE RIBS, KOREAN SMASHED CUCUMBER SALAD, BLACK FUNGUS, CHILLI BBQ SAUCE PEANUTS, AGED BLACK VINEGAR DRESSING STIR FRIED RICE NOODLE ROLLS, VEGAN XO, GARLIC SHOOTS, MUSHROOM FLOSS SALT AND PEPPER CHICKEN SPARE RIBS, KOREAN BBQ SAUCE THAI RED DUCK LEG CURRY, HOT & SOUR COCONUT SALAD THAI YELLOW CURRY, CHARRED BULHORN PEPPERS, CRISPY FRIED SWEET CORN CAKES MS7 SHER WAGYU BEEF STRIPLOIN, SHIITAKE XO, CHARRED ZUCCHINI AND ROASTED PUMPKIN BROCCOLINI, PICKLED SHIMEJI MUSHROOMS CRISPY FRIED SWEET CORN CAKES WARM GINGER PUDDING, ORANGE, CHAI ICE CREAM, SPICED STIR FRIED CHINESE BROCCOLI, LUP CHONG, SPICY OYSTER SAUCE AND CRISPY GARLIC RUM CARAMEL WARM GINGER PUDDING, ORANGE, CHAI ICE CREAM, SPICED RUM CARAMEL WARM GINGER PUDDING, ORANGE, CHAI ICE CREAM, SPICED RUM CARAMEL ALL CREDIT CARD PAYMENTS INCUR A 1.5% PROCESSING FEE PLEASE NOTE: VEGETARIAN, VEGAN AND GLUTEN FREE OPTIONS A 10% SURCHARGE APPLIES ON PUBLIC HOLIDAYS ARE AVAILABLE ON REQUEST.

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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).
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NOVEMBER 2020 Page
PRODUCT LIST TAKO FOODS s.r.o NOVEMBER 2020 For orders email: [email protected] Page 1/7 Tel: 773 027 776 (ENG), 777 926 495 (CZE) Item No. Item Description UoM RICE PRODUCTS 08930 Hakumaki Sushi rice 10 kg 10 kg 303013A Rice flour 400g 400g 839-840 Shiokoji 220g 220g CH16032 Rice Paper 22cm Round Spring-Roll 400g 400g J1371A Malted Rice - Kome Kouji 200g 200g J3100 Rice Toyama Koshihikari 5kg 5kg J3101 Rice Toyama Koshihikari 1 kg 1kg J3102 Toyama Koshihikari Funwari Gohan rice 200g 200g J3104 Rice Akitakomachi 5 kg 5kg J4075 Thai Jasmine Rice 25 kg 25kg YTK019 Koshi Yutaka Premium Rice 5 kg 5kg YTK023G Yutaka Sushi Rice 500g 500g YTK033 Brown rice 10kg 10kg NORI & SEAWEED 17164 Dashi Konbu Dried Kelp (Akaya) 1 kg 1kg CN-11-1 Chuka Wakame Seaweed salad 1kg 1kg K1131 Yamanaka Tokuyo Mehijiki - Dry Hijiki Seaweed 25g 25g K1450B Powdered Seaweed Aonori Premium Grade 100g 100g K1619 Seaweed Ogo Nori 500g K1628 Shredded Seaweed Kizami Nori 50g K1697WR Kaiso Mix 100g WR 100g K1703 Ariake Yaki Bara Nori Seaweed Grade A 100g 100g K2903 Seaweed Tosaka Blue 500g K2904 Seaweed Tosaka Red 500g K2905 Seaweed Tosaka White 500g K3214 Kelp Yama Dashi Konbu (Sokusei) 1kg K3217B Kelp Ma Konbu (Hakodate) 500g K3261A Hijiki Seawood - Me Hijiki 1kg K33021 Seaweed - Yakinori Aya Full Size 125g/50sheets K3305 Sushi nori full sheets 100/230G 230g/100sheets K3306 Sushi nori half sheets 100/125g 125g/100sheets K3313 Kofuku nori Seasoned seaweed Ajitsuke Nori Ohavo 8Pkt 24g K3314 Seasoned seaweed sesame nori chips 8G 30/8g K3340 Seaweed Yakinori Miyabi full
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Suckling Pig Chinese Plum Puree, Sweet Bean, Chinese 10 Spice 15 Steamed Bao Buns Slow Cooked Pork Belly, Sweet Bean Garlic Glaze 14
To Begin Crisp Lettuce Cups Gulf Prawns, Garlic, Pickled Ginger-Serrano Chili Vinaigrette 16 Maine Lobster Spring Rolls Prawns, Ginger, 10 Spice Honey 16 Crispy Suckling Pig Chinese Plum Puree, Sweet Bean, Chinese 10 Spice 15 Steamed Bao Buns Slow Cooked Pork Belly, Sweet Bean Garlic Glaze 14 Dumplings “Tiny Dumplings” Pork Belly, Black Vinegar, Chili Oil, Ginger, Cilantro Leaves 15 Chili “Dan Dan” Dumplings Organic Chicken, Chili Garlic Sauce, Crushed Peanuts, Green Onion 16 Crystal Chive Dumplings Alaskan King Crab, Shrimp, Kurobuta Pork 18 XO Seafood Dumplings Sweet Shrimp, Alaskan King Crab, Maine Lobster 18 The Sea Broiled Japanese Black Cod Ginseng Honey, Black Sesame Vinaigrette, Chili-Orange Noodle Salad 38 Hong Kong Style Steamed Striped Bass Baby Bok Choy, Lotus Root, Ginger, Aromatic Soy 36 Grilled Santa Barbara Spot Prawns Shallots, Preserved Vegetables, Chili Oil, Soy Black Vinegar 44 Assam Curry Seafood “Hot Pot” Curry Leaves, Cardamom, Yogurt, Fenugreek 46 The Field Crispy Wolfe Ranch Quail “General Tso’s” Chilies, Garlic, Scallion 34 Jidori Chicken Breast Asparagus, Trumpet Mushrooms, Water Chestnuts, XO Garlic, Chilies 28 Prime Filet of Beef Stir Fry Eggplant, Thai Basil, Red Chilies, Crispy Spinach 38 Crispy Skin Kurobuta Pork Belly Wok Fried Green Beans, Golden Chives, Chilies, Garlic 29 Grilled Sonoma Lamb Chops Cilantro Mint Vinaigrette, Ginger, Crispy Garlic, Wild Arugula 52 Szechuan Style Prime Beef Tenderloin Smoked Chili Shallot Sauce, “La You” Hot Oil 49 For The Table Wok Fried Whole Sea Bass Black Pepper Garlic
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February Menu in Order to Provide Timely Food & Service, We Do Meiji Not Seat Parties Larger Than Ten
Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared February Menu In order to provide timely food & service, we do Meiji not seat parties larger than ten We serve all natural meat and locally grown produce when available To prepare our plates in a timely manner, we do not accommodate any menu substitutions 20% gratuity will be added to parties of six or more We charge 50 cents per item for to-go orders To-Go orders only taken in person “V” is for vegetarian, “GF” is for gluten free *Consuming raw or undercooked meats, poultry, Open daily 5pm to Late seafood, shellfish or eggs may increase your risk of foodborne illness Our restrooms are labeled “Water Closet” Kobachi Soup - Rice - Noodles (tiny dish) Wakame Salad 4 Curry Udon 12 Seaweed salad, cucumber, dashi, shoyu sauce Udon noodles, dashi broth, carrots, onion, thinly sliced beef, scallions Japanese Pickles 3 V GF Smoked Steelhead O’Cyazuke 6 GF House-made cucumber pickles House-smoked steelhead, seasoned dashi, fresh wasabi, shredded nori, radish sprouts, steamed white rice Miso Egg* 3 V GF Marinated soft-boiled egg Keema Curry 12 Kimchi 4 GF Seasoned ground pork, tomato, garlic, coconut oil, heavy cream, steamed rice, spicy pickled onion House-made napa cabbage Mentaiko Spaghetti* 9 Edamame 4 V GF Squid ink spaghetti, mentaiko, daikon, oyster mushrooms, nori, goat butter, Soybeans, Korean roasted solar salt radish sprouts Rayu Edamame 5 V GF Vegetable Hot Pot 11 V GF Soybeans, house-made rayu chili oil, garlic Shiitake
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Our Seasonal Menu
MAKE FRIENDS MEET FRIENDS PUBLIC HOUSE SUMMER MENU Available Monday - Wednesday 11am - 4pm • Thursday - Sunday 11am - 8pm BAR SNACKS TO SHARE HAND HELDS Highlands Chicken Nachos ~ $11 Choice of Fruit or Fries White corn tortillas piled high with melted cheese, lettuce, tomato, ~ $12 pickled onion, street corn, avocado and jalapeno - chipotle crema Highlands Hamburger Grilled Onions, Pickle on Brioche Woodside Wings ~ 6/$12 ~ 12/$18 ~ $9 With our house made hot sauce and buttermilk bleu cheese Tuna Tower Wheat tortilla wrap with fresh tuna salad, lettuce, tomato and avocado Mozzarella Cheese Sticks ~ $6 ~ $11 Mozzarella and spicy marinara Makefield Club Roast turkey, lettuce, tomato, thick cut bacon, mayo Deviled Egg ~ $3 ~ $8 Crumbled brisket Grilled Cheese Buttery brioche with your choice of Swiss or American, heirloom tomato. Add bacon ~ $2 Soft Pretzel Sticks ~ $4 2 Bavarian soft pretzels with beer cheese California Chicken Salad Wrap ~ $11 Lettuce, tomato, avocado & pickled onion on whole wheat wrap Bacon ~ $7 Uncured thick cut -black pepper and maple mustard lacquered Chicken Quesadilla ~ $12 3 Cheese grilled to perfection on a whole grain tortilla with pickled Chicken Fingers ~ $10 onion, jalapeño, street corn, tomato, rotisserie chicken Our house recipe - hand breaded tenders, and fries and queso fresco Shrimp Cocktail ~ $11 Lobster Roll ~ $17 Tarragon lobster salad, buttered brioche, baby lettuce, heirloom tomato Shrimp Tacos ~ $14 WOODSIDE 2 Pc. White Corn Tortilla, Cilantro Slaw, Queso Fresco WOOD-FIRED FLAVORS House Smoked Pulled
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Oregon Museum of Science & Industry
OREGON MUSEUM OF SCIENCE & INDUSTRY VALID THROUGH MAY 31, 2020 THEORY CATERING BY BON APPÉTIT Bon Appétit is the premier onsite catering company Our Executive Chef Lauren Miller prepares local, known for its culinary expertise and commitment to seasonal menus as well as authentic global fare. socially responsible practices. We create food that Whenever possible, these are produced locally using is alive with flavor and nutrition, prepared from scratch sustainable and organic practices. We provide full using authentic ingredients. Our priority is the well- service catering for breakfast, lunch, and dinner. being of our guests, communities, and the environment. For questions or detailed menu proposals, Whether catering an event for a business meeting please contact: or a celebratory occasion, Bon Appétit promises Bon Appetit Catering Office a one-of-a-kind experience with exemplary food 503.239.7830 | [email protected] and service. omsi.edu/private-events | [email protected] | 503.239.7830 2 THEORY CATERING BY BON APPÉTIT Breakfast Buffets & Coffee Service* Coffee service includes Nossa Familia Coffee, decaf coffee, and hot water with a selection of Numi Tea, half & half, and assorted sweeteners. Skim milk and dairy free alternative milks are available upon request. Minimum 10 person order for all breakfast buffets. *Please inquire for plated breakfast options and pricing. ROGUE VEGAN DESCHUTES Assorted Scones, Croissants, and Muffins Fresh Bagels Fresh Fruit Platter House-Made Carrot Lox, Capers and Onion Bottled Juices Lemon-Dill Cream Cheese
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Appetizers Cheese Salads & Sandwiches Mains Sides
APPETIZERS BREAD AND BUTTER french butter, Jacobsen sea salt $4 COOPERS FRIES lemon oil, fines herbs, citric acid $5 NATURALLY CURED OLIVES & MARCONAS gordal, cornicabra, cuquillo, verdial, zorzaleña olives $9 FRESH SHEEP CHEESE MADELEINES spring flower-pepita brittle butter $10 SPRING RAAB FRITTO MISTO house red curry aioli, coriander, lime $11 CHARCUTERIE coppa, speck, salami ungherese, house pork & cherry terrine, pickles, baguette $17 CHEESE A SELECTION OF 3, 4 OR 5 seasonal fruit, baguette $15/ $18/ $21 #1 abondance, cow, FR (12th century, fruity, nutty) #2 poco rojo, sheep, ID (soft, lush, hay) #3 majorero, sheep, SP (milk, strawberry, high butterfat) #4 gran lou bren, sheep (floral, berry, cardoon) #5 24-30m comte, cow (special, 2015 milk, toasted butter) SALADS & SANDWICHES DANDELION CAESAR smoked dressing, sapore del piave, croutons, bahia de la concha anchovies $13 SPRING GREENS sunchoke, fennel, moscatel vinaigrette, fresh sheep’s cheese, hazelnuts $12 add rotisserie chicken to any salad $5 SMOKED TROUT SALAD frisee, apple, crème fraiche, horseradish, dill, walnuts $15 BURGER* 6oz patty, cured tomato jam, arugula, aioli, gruyere, brioche bun $13 add house bacon $2 VEGGIE BURGER* beet-jasmine rice patty, aioli, huckleberry mostarda, pickled onion, fontina, arugula, brioche bun $12 all sandwiches served with dill pickle MAINS ORECCHIETTE foraged mushrooms, charred rapini, black sheep pecorino, hazelnut-sorrel butter, tarragon $22 add chicken $5 GRILLED NY STRIP charred red choi raab, peanut vinaigrette, black vinegar bordelaise,
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Breakfast Breakfast Buffet
Breakfast *includes orange juice and coffee* Course 1: (choose one) Yogurt with granola and blueberry compote Seasonal exotic fruits Course 2: (choose one) Smashed avocado toast on black bread with poached eggs Pancakes with maple pecan butter Crispy chicken, shiso waffle and miso butter Tokyo Beni – poached eggs, smoked salmon, shiso waffle with yuzu hollandaise sauce Breakfast buffet *includes orange juice & coffee* Yogurt & granola station Greek yogurt, granola, honey, berry compote, fresh berries Avocado toast station Smashed avocado on black bread Poached egg Smoked salmon Pancakes & waffle station Pancakes with maple- pecan butter Shiso waffles Crispy chicken Maple syrup Yuzu hollandaise Salad station Fresh fruit Marble potato with Japanese mayo Japanese brown rice & quinoa with ginger soya dressing Fresh tomato with wasabi apple dressing Upgrade: $15 per person Omelet station Omelets cooked to order LUNCH Sanjuu Yoto Edamame with sea salt Edamame with sea salt White miso soup with scallions Avocado, green beans, asparagus, spinach, cucumber with chili lime dressing Tuna and avocado poke with apple wasabi dressing and crispy rice Tiger prawn with garlic, sansho salt and lemon Yellowfin tuna tataki, avocado & mizuna salad with apple Chicken skewers with scallions and shichimi wasabi dressing Asparagus with sesame and sweet soy sauce Japanese fried chicken with yuzu kosho mayo Steamed white rice Broccolini, ginger and moromi miso Assorted mochi Assorted mochi Goji tsu Edamame with sea salt Spicy edamame with chili & sesame Green beans, asparagus, spinach, cucumber with chili lime dressing Salmon teriyaki with sansho salt and lemon Spicy tobanjan glazed pork ribs Steamed white rice Broccolini, ginger and moromi miso Assorted mocha All menus and pricing are seasonal and subject to change.
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Amino Acid, Mineral, and Polyphenolic Profiles of Black Vinegar, and Its
Food Chemistry 168 (2015) 63–69 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Amino acid, mineral, and polyphenolic proﬁles of black vinegar, and its lipid lowering and antioxidant effects in vivo ⇑ Chung-Hsi Chou a,b, Cheng-Wei Liu c,d, Deng-Jye Yang e, Yi-Hsieng Samuel Wu f, Yi-Chen Chen b,f, a School of Veterinary Medicine, National Taiwan University, Taipei 106, Taiwan b Zoonoses Research Center, National Taiwan University, Taipei 106, Taiwan c Department of Post-Modern Agriculture, MingDao University, ChangHua 523, Taiwan d Department of Biotechnology, MingDao University, ChangHua 523, Taiwan e School of Health Diet and Industry Management, Chung Shan Medical University, Taichung 402, Taiwan f Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan article info abstract Article history: Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, Received 10 April 2014 especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals in BV, Received in revised form 2 July 2014 and Ca, Fe, Mn, and Se are also measured. After a 9-week experiment, high-fat/cholesterol-diet (HFCD) Accepted 4 July 2014 fed hamsters had higher (p < 0.05) weight gains, relative visceral-fat sizes, serum/liver lipids, and serum Available online 11 July 2014 cardiac indices than low-fat/cholesterol diet (LFCD) fed ones, but BV supplementation decreased (p < 0.05) them which may resulted from the higher (p < 0.05) faecal TAG and TC contents. Serum ALT Keywords: value, and hepatic thiobarbituric acid reactive substances (TBARS), and hepatic TNF-a and IL-1b contents Amino acid proﬁle in HFCD-fed hamsters were reduced (p < 0.05) by supplementing BV due to increased (p < 0.05) hepatic Antioxidant capacity Black vinegar glutathione (GSH) and trolox equivalent antioxidant capacity (TEAC) levels, and catalase (CAT) and glu- Lipid-lowering effect tathione peroxidase (GPx) activities.
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Flavors of the World: MSG Presented 8/21/2018 by Jon Mark Bolthouse
Flavors of the World: MSG Presented 8/21/2018 by Jon Mark Bolthouse Chineasy Cucumber Salad Adapted from 101 Easy Asian Recipes by Peter Meehan & the Editors of Lucky Peach Makes about 2 servings but is easily multiplied This summer salad combines flavors from Xi’an cooking, a region in North Central China known for its spicy cuisine. As the Lucky Peach editors say, “Do not skip the peanuts; like the rug in The Big Lebowski, they really tie the room together.” The two key ingredients in the salad are the Chinkiang vinegar and the Spicy Chili Crisp. Chinkiang vinegar is sharp, deep and a little sweet; often called black vinegar. Laognma brand Spicy Chili Crisp is a MSG- laden flavor punch that 1, defies definition and 2, seems to make any Asian dish better. I’ve used it in all my Chinese dishes, several Korean beef recipes, Malaysian Sambals and as my “secret ingredient” in my fresh Thai spring roll peanut sauce. Don’t be discouraged by the sourpuss lady on the label. She’s Tao Huabi, the creator of the sauce and the company that sells it. Her net worth is in the hundreds of millions. Ingredients 1 Tablespoon Chinkiang vinegar (found in most Asian grocery stores) ½ teaspoon Sichuan chili oil 1 teaspoon sesame oil 1 Tablespoon Spicy Chili Crisp Sauce (specifically Laognma Brand) 1 teaspoon turbinado sugar ¼ teaspoon kosher salt 3 Persian or Kirby cucumbers or 1 English cucumber 1 teaspoon toasted sesame seeds 2 Tablespoons crushed roasted unsalted peanuts 2 Tablespoons cilantro leaves Directions 1. Whisk together the vinegar, chili oil, sesame oil, Chili Crisp sauce, sugar and salt in a medium-sized bowl until sugar dissolves.
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Thai Rice Vinegars: Production and Biological Properties
applied sciences Article Thai Rice Vinegars: Production and Biological Properties Samuch Taweekasemsombut 1,2, Jidapha Tinoi 1,3,4, Pitchaya Mungkornasawakul 3 and Nopakarn Chandet 1,3,4,* 1 Interdisciplinary Program in of Biotechnology, Faculty of Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand; [email protected] (S.T.); [email protected] (J.T.) 2 Department of Chemistry, Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand 3 Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; [email protected] 4 Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand * Correspondence: [email protected]; Tel.: +66-812-358-883 Abstract: Four types of traditional Thai rice—polished, black fragrant, glutinous and black glutinous rice—were separately used as raw material for vinegar production. During alcohol fermentation, using enriched baker’s dried yeast (S. cerevisiae) as a starter culture gave the highest ethanol content over 7 days of fermentation. The conversion of ethanol to acetic acid for vinegar production by Acetobacter pasteurianus TISTR 102 was performed for 25 days. The highest amount of acetic acid was detected with glutinous rice fermentation (6.68% w/v). The biological properties of Thai rice vinegars were determined, including the total phenolic content, antioxidant activity, antibacterial activity and cytotoxicity. Black glutinous rice vinegar exhibited the maximum total phenolic content of 133.68 mg GAE/100 mL. This result was related to the antioxidative activity ﬁndings, for which black glutinous rice vinegar exhibited the strongest activity against both ABTS•+ and DPPH• radicals.
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Soups Salads Kitchen Appetizer
Soups Miso Soup 2.5 , Tom Yum Soup 7 Soy bean soup, tofu, seaweed & scallion Chicken or shrimp Clear Soup 2.5 , La Su Tom 7 Curry shrimp soup w. coconut milk Seafood Soup 8 Mixed seafood, mushroom & green pea Coconut Seafood Soup (chowder) 9 Shrimp, scallops, clams in creamy coconut milk broth , Veg. Hot & Sour Soup 3 Salads Garden Fresh Salad 5 , Spicy Kani Salad 9 Lettuce, cucumber, carrot & ginger dressing Mixed greens, spicy kani, crunch & caviar Seaweed Salad 6 ,* Spicy Tuna Avocado Salad 12 Japanese green seaweed salad Tuna, avocado, spicy mayo, wasabi mayo & mango sauce Avocado Salad 7 Thai Salad 7 Fresh cut avocado, garden fresh salad onion dressing Mango, jicama, papaya, sweet apple vinegar sauce Kitchen Appetizer Edamame 5 Chicken or Beef Satay 7 Steamed fresh soy bean w. sea salt Calamari Steak 15 Age Tofu 6 Whole calamari with butter sauce Fried soft tofu tempura sauce shaved fish on top Crispy Calamari 10 Shumai 6 Lightly fried calamari, sweet Thai dressing w. mango Steamed dumpling salsa Gyoza ( Pork or Vegetable) 6 Kobe Meat Ball 10 Pan fried dumpling Teriyaki glaze sweet wasabi aioli Harumaki 5 Shrimp or Chicken Tempura 8 Golden fried Japanese spring roll Lightly crispy fried w. vegetable Miso Black Cod 14 Oyster Yaki 12 Grilled fish w. miso sauce Sautéed fried oyster w. garlic butter sauce Beef Negimaki 9 Sautéed Broccoli Garlic Butter 6 Beef scallion rolled w. teriyaki sauce Crispy Jumbo Soft Shell Crab 13 , Rock Shrimp Tempura 13 With ponzu sauce w. spicy yuzu aioli , Spicy Tuna Gyoza 10 Chicken Lettuce Wrap 12 Homemade guacamole with chili and truffle oil Served w.
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