DOCSLIB.ORG

Kappo Marukiyo (Japanese Style Restaurant)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kappo Marukiyo (Japanese Style Restaurant) 本日は、ご来店頂き誠にありがとうございます。 お気付きの点がございましたら、係りの者にお申し付け下さいませ。 同窓会、慰労会、打ち上げ、歓送迎会、結納、仏事、 ご予算・ご人数に応じてご予約承ります。 お気軽にお電話下さい。 店主敬白 Kappo Marukiyo (Japanese style restaurant) Dear Customers, Thank you very much for coming to our restaurant today. Please let us know how we can make your visit more comfortable. We are willing to accept various kinds of parties such as re-union parties, welcome parties, and farewell parties, according to your budget. Please feel free to contact us. Sincerely, The Owner （ ） Oshinaga ki Menu Tax・Service Charge not included Premium, Tsunoji-hamo Hamo is a pike conger eel. The name “Tsunoji-hamo” is from the shape of the Japanese letter “つ”. Hamo Zen Cuisine 7,200yen ◎ Hamo Zen Cuisine ………… 9,500 y e n 12,000yen ※ 648yen Hamo Dishes A la carte Zen Set Meals ◎ Hamosuki Zen…………… 6,000yen ◎ Hamo Shabu-Shabu Zen… 5,500yen (Hamo parboiled in hot soup) ◎ Hamo Mini Zen…………… 3,000yen Hamo Mini Zen A la carte ◎ Hamo Shabu-Shabu (Large) 7,300yen (Hamo parboiled in hot soup) ◎ Hamo Shabu-Shabu (Small) 2,400yen ◎ Hamo Sashimi …………… 1,800yen (Sliced raw fish) ◎ Hamo Teriyaki …………… 1,200yen (Grilled fish with sweet soy) Hamo Sashimi ◎ Hamo Yubiki ……………… 1,200yen (Parboiled & cooled in ice water) Choice of bainiku sauce, sumiso, or ponzu ◎ Fried Hamo ……………… 1,200yen ◎ Hamo Tempura …………… 950yen ◎ Shumai (Steamed hamo dumplings)…… 600yen ◎ Hamosama …………………… 600yen (Boiled fish paste with wasabi) Hamosuki Zen A traditional Japanese multiple course meal Kaiseki ◎ Kaiseki…………premium 6,000yen special 4,800yen regular 3,600yen ※Please contact us for other budgets ◎ Oiwai Kaiseki………… 8,800yen～ ◎ Nabe Kaiseki………… 6,000yen～ Kaiseki 5,000 yen～ (2 people or more) ※winter menu(Hotpot kaiseki) ◎ Fuku fish kaiseki……10,000 yen～ (Fuku fish kaiseki) ※reservation required 2 people or more Nabemono ◎ Yose-Nabe………………… 3,600 yen (Hot pot with a variety of vegetables, fish, and meat) ◎ Bungogyu Shabu Shabu 4,300yen/ person (Beef parboiled in hot water) ◎ Bungogyu Sukiyaki 4,300yen/ person ◎ Udonsuki-Nabe…… 3,600yen/ person (Japanese thick noodle hot pot) Yose-Nabe Sashimi・Ikizukuri Seasonal Fish Sashimi ◎ Toku Sashimi Moriawase 2,400yen～ (Deluxe sashimi assortment) ◎ Sashimi Moriawase…… 1,800yen～ (Sashimi assortment) Sashimi Moriawase Mushimono・Nitsuke Steamed Dishes・Stewed Dishes Steamed ◎ Kotsu Mushi (steamed fish)…… 2,000yen Stewed in Soy-Based Sauce ◎ Aradaki……………………… 1,800yen～ ◎ Nitsuke……………………… Market price Tempura Tempura assortment ◎ Tempura assortment………… 1,200yen ◎ Shrimp……………………… 1,200yen ◎ Squid………………………… 960yen ◎ Megochi ……………………… 960yen ◎ White-Fleshed Fish…………… 960yen ◎ Vegetables …………………… 720yen Agemono Deep-Fried Dishes ◎ Okoze Kara-age……………… 1,800yen (Deep fried devil stinger fish) ◎ Karei Kara-age…………… 1,200yen～ White-Fleshed Fish (Deep fried flounder) ◎ Beta Kara-age ……………… 720yen～ (Deep fried red tongue sole) ◎ Megochi Kara-age……………… 960yen (Deep fried megochi) ◎ Tako Kara-age………………… 960yen (Deep fried chopped octopus) ◎ Deep Fried White Fish (2 pieces) 960yen (Fish finger) ◎ Ebi Furai (2 pieces)………… 1,200yen (Deep fried shrimp) ◎ Kaki Furai (3 pieces)※winter menu 600yen (Deep fried oyster ) ◎ Kani Cream Croquett (2 pieces) 600yen (Deep fried ball of crabmeat mixed with fresh cream) Yakimono Grilled Dishes ◎ Grilled Fresh Fish…… Market price ◎ Sazae Tsuboyaki (2~3 pieces) 1,800yen～ (Turban shell cooked in its own shell) ◎ Unagi Kabayaki ………… 3,300yen～ (Broiled Japanese eel with sweet soy sauce) ◎ Unagi Shirayaki ………… 3,300 yen～ (Broiled Japanese eel) Unagi Kabayaki ※Rice, Miso soup, Pickled Vegetable Set +400 yen Shirumono Japanese Soups ◎ Arajiru(Soup made from fish-bone or skin in fish stock)… 720yen ◎ Akadashi (Akadashi miso soup)……………… 720yen ◎ Misoshiru (Miso soup)………………… 240yen～ Sunomono Vinegared Dishes ◎ Tako Yubiki (Choice of bainiku sauce, sumiso, or ponzu) 1,200yen ◎ Aemono (Sauce-dressed dishes)……………… 720yen Sukiyaki ◎ Today’s Special Please ask Nikuryori Meat Dishes Bungo Beef ◎ Wafu Beef Steak………………… 2,400yen (Beef steak with Japanese sauce) ◎ Wafu Saikoro Steak……………… 2,400yen (Diced beef steak with Japanese sauce) 1,800yen ◎ Sukiyaki (Small Pot)……………… 1,500yen ◎ Teppan-Yaki (Grilled beef)…………… ◎ Tataki (Lightly roasted beef)…………… 1,450yen Chicken 720yen Tori-ten Kara-age (Deep fried chicken) ◎ …………… 600yen ◎ Tori-ten (Chicken tempura) ……………… 600yen ◎ Tori Shio-yaki(Salt grilled chicken)………… Yabakei Brand Pork ◎ Hitokuchi Katsu(Bite-sized cutlet)………… 960yen ◎ Kara-age (Deep fried pork)……………… 720yen ◎ Pork Shabu Salad (Parboiled pork on fresh vegetables) 600yen ◎ Spareribs ……………………… 1,200yen ◎ Shabu Shabu Hot Pot (Small) … 1,850 yen Hitokuchi Katsu Others ◎ Toku Chawan-Mushi (Deluxe steamed egg custard) 600yen ◎ Chawan-Mushi (Small) (Steamed egg custard)… 300yen ◎ Vegetable Salad…………………… 600yen ◎ Tako Shabu Hot Pot (Small) ……… 1,800yen (Thin slices of octopus parboiled in hot pot) 1,850yen ◎ Kisetsu Yosenabe (Small) (Seasonal hot pot) ◎ Tofu Nabe (Tofu hot pot) ………………… 600yen ◎ Crab Gratin………………………… 960yen Vegetable Salad ◎ Hiyayakko (Chilled Tofu) ………………… 400yen ※Rice, Miso soup, Pickled Vegetable Set +400 yen Keishoku Light Meals Soba noodles ◎ Chilled Tempura Green Tea Soba Noodles …… 1,200yen ◎ ChilledSukiyaki Green Tea Soba Noodles… 700yen ◎ Chilled Tempura Yaba Soba Noodles ………… 1,200yen ◎ Chilled Yaba Soba Noodles…… 700yen Zosui Rice Porridge ◎ Crab Zosui ………………… 1,200yen Chilled Tempura Green Tea Soba Noodles ◎ Tai Zosui (Red sea bream)……… 1,200yen Chazuke Rice and Hot Tea Tori-ten ◎ Egg Zosui …………………… 700yen ◎ Hamo Zosui ………………… 1,200yen ◎ Tai Chazuke (Red sea bream)…… 1,200yen ◎ Ume Chazuke(Japanese pickled plum) 550yen ◎ Nori Chazuke (Seaweed)……… 550yen ◎ Yaba Hot Soba Noodles……… 960yen ◎ Chilled Hitokuchi Somen Katsu noodles……… 600yen ◎ Hot Somen noodles…………… 700yen ◎ Dango-Jiru(Japanese dumpling soup) 700 yen ◎ Kaisen Udonsuki…………… 1 ,200yen (Seafood hot pot with thick Japanese noodles) Dango-Jiru Vegetable Salad Donburi Rice Bowl with Topping ◎ Ten-Don (Tempura)……………1,450yen ◎ Hamoten-don……………… 1,650yen ◎ Oyako-don (Rice, chicken, and egg) 880 yen ◎ Kurobuta Katsu-don……… 1,650yen (Brand pork cutlet) Hamoten-don ◎ Kaisen-don (Seafood)………… 1,650yen ◎ Unagi-don(Broiled eel)………… 3,300yen Teishoku Set Meals ◎ Fukuzawa Gozen…………… 2,400yen （※reservation required） ◎ Shokado-Bento……………… 1,800yen ◎ Marukiyo Teishoku………… 2,400yen （Sashimi, Tempura, Chanmushi, Sunomono, Kobachi, and Salad） ◎ Sasimi Teishoku…………… 2,000yen Marukiyo Kara-age Teishoku ◎ Marukiyo Kara-age Teishoku 1,100yen Lunchtime Specials (Japanese dumpling soup) ◎ Today’s Lunch（Tue.～Fri.）…… 750 yen ◎ Lunch Teishoku（Tue.～Sat.）…… 800 yen Today’s Lunch ◎ Seki Aji Sashimi Teishoku… 3,000yen （Oita brand horse mackerel） Seasonal Special Set Mea ◎ Seki Saba Sashimi Teishoku 3,300yen （Oita brand mackerel）.
Load more

Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Read Book Wagashi and More: a Collection of Simple Japanese
    WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes.
    [Show full text]
  • Tustin-Menu-2021.6-Newsmall.Pdf
    Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME .
    [Show full text]
  • Yamazato En Menu.Pdf
    グランドメニュー Grand menu Yamazato Speciality Hiyashi Tofu Chilled Tofu Served with Tasty Soy Sauce ¥ 1,300 Agedashi Tofu Deep-fried Tofu with Light Soy Sauce 1,300 Chawan Mushi Japanese Egg Custard 1,400 Tori Kara-age Deep-fried Marinated Chicken 1,800 Nasu Agedashi Deep-fried Eggplant with Light Soy Sauce 2,000 Yasai Takiawase Assorted Simmered Seasonal Vegetables 2,200 Kani Kora-age Deep-fried Crab Shell Stuffed with Minced Crab and Fish Paste 2,800 Main Dish Tempura Moriawase Assorted Tempura ¥ 4,000 Yakiyasai Grilled Assorted Vegetables 2,600 Sawara Yuko Yaki Grilled Spanish Mackerel with Yuzu Flavor 3,000 Saikyo-yaki Grilled Harvest Fish with Saikyo Miso Flavor 3,200 Unagi Kabayaki Grilled Eel with Sweet Soy Sauce 7,800 Yakimono Grilled Fish of the Day current price Yakitori Assorted Chicken Skewers 2,200 Sukini Simmered Sliced Beef with Sukiyaki Sauce 8,500 Wagyu Butter Yaki Grilled Fillet of Beef with Butter Sauce 10,000 Rice and Noodle Agemochi Nioroshi Deep-fried Rice Cake in Grated Radish Soup ¥ 1,700 Tori Zosui Chicken and Egg Rice Porridge 1,300 Yasai Zosui Thin-sliced Vegetables Rice Porridge 1,300 Kani Zosui King Crab and Egg Rice Porridge 1,800 Yasai Udon Udon Noodle Soup with Vegetables 1,500 Yasai Soba Buckwheat Noodle Soup with Vegetables 1,500 Tempura Udon Udon Noodle Soup with Assorted Tempura 5,200 Tempura Soba Buckwheat Noodle Soup with Assorted Tempura 5,200 Tendon Tempura Bowl Served with Miso Soup and Pickles 5,200 Una-jyu Eel Rice in Lacquer Box Served with Miso Soup 8,800 A la Carte Appetizers Yakigoma Tofu Seared
    [Show full text]
  • 17372R-N4923-Dam1-Chart.Pdf
    Title: Additional repertoire for ISO/IEC 10646:2017 (5th ed.) Amendment 1 (DAM1) Date: 2017-11-22 L2/17-xxx WG2 N4923 Source: Michel Suignard, project editor Status: Project Editor's summary of the character repertoire addition as of November 2017 Action: For review by WG2 and UTC expertsm Distribution: WG2 and UTC Replaces: Status This document presents a summary of all characters that constitute the tentative new repertoire for ISO/IEC 10646 5th edition Amd1, with code positions, representative glyphs and character names. Manner of Presentation The character names and code points shown are the same for Unicode and ISO/IEC 10646, including annotations. Note to Reviewers UTC reviewers, please use this document as a summary of UTC review of pending ballots and proposals. WG2 Reviewers, please use this document as an aid during disposition of ballot comments. Contents This document lists 911 characters (yellow highlight) and other modified characters (blue highlight). The following list shows all 40 blocks (existing or new) to which characters are proposed to be added, or which have been affected by other changes documented here. 0530-058F Armenian See document: L2/17-032 0590-05FF Hebrew See document: L2/16-305 07C0-07FF NKo See document L2/15-338 08A0-08FF Arabic Extended-A See document L2/16-056 0980-09FF Bengali See document L2/16-322 0A00-0A7F Gurmukhi See document L2/16-209 0C00-0C7F Telugu See document: L2/16-285 0C80-0CFF Kannada See document L2/16-031 1800-18AF Mongolian See document: L2/17-007 2B00-2BFF Miscellaneous Symbols and
    [Show full text]
  • JCCH Supports Hawai'i National History Day Students
    SPRING 2020 | VOL. 26, NO . 1 JCCH Supports Hawai‘i National History Day Students A documentary about music in the World War II internment camps was selected to represent Hawai‘i in the National History Day competition. The filmmakers (left to right): Marissa Kwon, Lily Lockwood, and Erin Nishi. PAGE 4 EXECUTIVE DIREctor’s MESSAGE MARCH 16, 2020 “ Aloha” is more than a word of greeting or farewell or a salutation. “Aloha” means mutual regard and affection and extends warmth in caring with no obligation in return. “Aloha” is the essence of relationships in which each person is important to every other person for collective existence. “Aloha” means to hear what is not said, to see what cannot be seen and to know the unknowable. – The LaW OF THE ALOHA SPIRIT, HAWai‘i REVISED STATUTES JCCH MISSION STATEMENT: Aloha has been on our minds as we face a virus Now more than ever we recognize the To be a vibrant resource, that has led to a global pandemic. We draw importance of finding new ways to carry out our strengthening our diverse inspiration from the stories that have been passed mission to be a vibrant resource, strengthening community by educating down to us about how, during challenging times, our diverse community by educating present present and future generations our community has pulled together, persevered, and future generations in the evolving Japanese in the evolving Japanese and — with the Aloha Spirit intact — survived. American experience in Hawai‘i. The JCCH American experience in As we face the present-day threat of the volunteers have begun meeting with staff Hawai‘i.
    [Show full text]
  • Asianinspirations.Com.Au Back to Content 1 Asianinspirations.Com.Au Back to Content 2 FAST & FAB
    asianinspirations.com.au Back to Content 1 asianinspirations.com.au Back to Content 2 FAST & FAB Nuoc Cham Crunchy Prawn Salad 12 Char Kueh Tiaw 27 Meryem Celik Adeline Crispy Skin Duck Breast with Spring Onions, Enoki & Hoisin Jus 13 Vermicelli Noodle Salad with Cantonese Chicken 28 Hope V (Fast & Fab Theme Winner) Kristy Caramel Tamarind Pork with Thai Red Jasmine Rice & White Peach Salad 14 Seared Scallops with Cha Soba & Ponzu 30 Glenda McDonnell Hang Tran Thai Panang Chicken 16 Tuna Tartare 31 Kiet Chueamrasri (Wok of Fame Winner) Hope V Thai Prawn Skewers 18 Honey-Soy Salmon with Rich Coconut Rice & Ginger Veggies 32 Adrian Dalzotto Mariana Valdez Massaman Steak & Salad 19 Pork and Vegetable San Choi Bao 34 Bronwyn Cawley Donna Keogh 10 Minute Noodles with Prawns & Chilli Oil 21 Chicken Katsu Curry 35 Andrea Geddes Lachlan Gluten Free Pork & Baby Pak Choy Stir Fry 22 Creamy Chilli Coconut Prawns 36 Paula Swan (Wok of Fame Winner) Brian Hung (Fast & Fab Theme Winner) Coconut & Mango Tapioca Breakfast Pot 23 Sushi Stack with Egg Floss & Spicy Mango Kewpie 37 Svetlana Desousa Kristy (Asian Inspirations’ Choice Winner) Opor Ayam Kuning (Pressure Cooker Javanese 25 Mixed Seafood Stir-Fried with Red Curry Paste 40 Turmeric-Infused Creamy Coconut Chicken Curry) Chawalit Teeranal Helen Agostino asianinspirations.com.au Back to Content 3 FAST & FAB Korean Kimchi Pork 41 Mel A Mea Culpa Blackened Ocean Trout 42 Elizabeth Slee Fried Shrimp Dumpling 43 Jade (Fast & Fab Theme Winner) Okonomiyaki 44 Karl McKeever (Wok of Fame Winner) Bouquet of
    [Show full text]
  • Shikoku Food01.Pdf
    Table of Contents Shikoku Island Kochi Prefecture 1 Brief Introduction of Shikoku 26-27 Brief Intoroduction of Kochi 28-56 Food Products and Companies in Kochi 28 Bellepoch Co., Ltd. Tokushima Prefecture 29 B.G.M. Kochi Co., Ltd. 2-3 Brief Intoroduction of Tokushima 30 Café du glace 4-13 Food Products and Companies in Tokushima 31 Fukutatsu Ltd. 4 Kurio Shoten Co., Ltd. 32 Graziemille Co., Ltd. 5 Hikari Foods Co., Ltd. 33 Happy-Farm Co., Ltd 6 Honke Matsuura Brewery Co., Ltd. 34 Hayashi Katsuobushiten Co., Ltd. 7 Naruto Kintoki Distillery 35 Ikeichi Saikaen Co., Ltd. 8 Nissin Shurui Co., Ltd. 36 Izuri Konbu Kaisan Co., Ltd. 9 Shoei Co., Ltd. 37 Katsuma Japan Co., Ltd. 10 Torishin Inc. 38 Kameizumi Sake Brewing Co., Ltd. 11 Yachiyo Ltd. 39 Kensho Co., Ltd. 12 Yaosugi Co., Ltd. 40 Kitagawa Village Yuzu Kingdom Co., Ltd. 13 Yoshidaya Ltd. 41 Kochi Ice Co., Ltd. 42 Kochi Brewery Inc. Kagawa Prefecture 43 Marine Gold Co., Ltd. 14-15 Brief Introduction of Kagawa 44 Moriki Suikoen Co., Ltd. 16-18 Food Products and Companies in Kagawa 45 Agricultural Production Corporation Noyuen 16 Kimura Kaisan Co., Ltd. 46 Nomura Irimame Kakoten Co., Ltd. 17 Somenya 47 Okabayashi Noen Co., Ltd. 18 Yamaroku Shouyu Co., Ltd. 48 Hori Okazaki Noen Co., Ltd. 19 Festivals in Shikoku 49 Sakura-do Japan 50 Shimantoseisan Limited Company Ehime Prefecture 51 Sukumo Shuzo Co., Ltd. 20-21 Biref Intoroduction of Ehime 52 Tanakashoku Co., Ltd. 22-24 Food Products and Companies in Ehime 53 Tokuyayoshi Shoji Co., Ltd.
    [Show full text]
  • Snap Dango Recipe ⅞ Cup Water 1 Cup Non-Glutinous Rice Flour ¼ Cup
    Snap Dango Recipe ⅞ cup water 1 cup non-glutinous rice flour ¼ cup glutinous rice flour ⅓ cup sugar 1 tsp matcha powder + ½ tsp of water ½ tsp turmeric + ½ tsp of water Skewers Decoration: ½ tsp additional matcha powder dissolved in water White fondant Black fondant Green fondant Directions: 1. Bring water to a boil, then remove from heat 2. In a large bowl, combine non-glutinous rice flour, glutinous rice flour, and sugar. Stir until combined 3. Add the hot water to the mixture, little by little, mixing well 4. Cover the bowl, and microwave for 3 minutes 5. Allow the dough to cool slightly, so that it’s not too hot. Then, using damp hands, knead the dough vigorously 6. Divide the dough into small, medium, and large balls 7. Add ½ tsp of water to the matcha powder, and ½ tsp of water to the turmeric. 8. Knead the matcha/water combination in the large dough ball. Knead the turmeric/water combination into the small dough ball 9. Divide the large dough ball into three equal balls 10. Divide the medium dough ball into 6 equal balls 11. Divide the small dough ball into 12 equal balls 12. Arrange the dough into Snap’s body shape. Then carefully insert a skewer into each shape 13. Dissolve ½ tsp of additional matcha powder into water for a watery consistency 14. Use a small brush to paint with the matcha powder/water mixture. Paint 2 sets of lines onto the green dough balls 15. Use the white fondant to create eyes, the black fondant to create pupils, eyebrows, and a mouth, and the green fondant to create antennae.
    [Show full text]
  • North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 T
    North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 t: (+632) 771 8181 | e: [email protected] /THEBELLEVUEMANILA @BELLEVUEMANILA WWW.THEBELLEVUE.COM KONNICHIWA! WELCOME TO HOMARE JAPANESE RESTAURANT AND GRILL, HOME OF THE AUTHENTIC JAPANESE CUISINE HERE IN THE SOUTH! REDEFINE 5-STAR DINING WITH YOUR FAVORITES FROM THE LAND OF THE RISING SUN. SHARE MOMENTS AND GASTRONOMIC ADVENTURES WITH FRIENDS AND FAMILY AS YOU ENJOY OUR VAST MENU OF TRADITIONAL FARES PREPARED BY OUR CULINARY TEAM, OR GET YOUR MEAT FRESH OFF THE GRILL WITH A DELIGHTFUL BARBECUE EXPERIENCE USING OUR YAKINIKU HIBACHI. 刺身 寿司 手巻き寿司 SASHIMI SUSHI TEMAKI 刺身 SASHIMI 寿司 NIGIRI SUSHI 手巻き寿司 TEMAKI 5枚(5PCS)* 2貫(2PCS)* 1つ (1PC)* ちらし寿司 CHIRASHI ハマチ / サーモン / ウナギ PHP800 *サーモン | SAKE (SALMON) PHP380 PHP160 PHP280 (YELLOW TAIL FISH, SALMON, EEL CHIRASHI) サーモン/マグロ/ハマチ PHP550 *サーモンハラミ | SAKE HARAMI (SALMON BELLY) PHP420 PHP200 PHP250 (SALMON, TUNA, EEL CHIRASHI) *スパイシーサーモン | SPICY SAKE (SPICY SALMON) PHP420 PHP230 PHP300 *マグロ | MAGURO (TUNA) PHP300 PHP150 PHP210 *スパイシーツナ | SPICY MAGURO (SPICY TUNA) PHP350 PHP200 PHP250 *ハマチ / HAMACHI (YELLOW TAIL FISH) PHP480 PHP320 PHP280 *アジ | AJI (HORSE MACKEREL) PHP290 PHP160 PHP250 *ラプラプ | LAPU- LAPU (RED GROUPER) PHP350 PHP250 PHP350 *ウナギ | UNAGI KABAYAKI (MARINATED EEL) PHP550 PHP300 PHP380 *エビ | EBI (PRAWNS) PHP380 PHP200 PHP250 *ホタテ | HOTATE (SCALLOPS) PHP450 PHP350 PHP380 海鮮丼 KAISENDON * PHP250 PHP220 PHP200 イカ | IKA (SQUID) サーモン/カニ/ホタテ | SALMON, CRAB, SCALLOPS) PHP500 PHP700 *シメサバ | SHIME SABA (PICKLED MACKEREL) PHP450
    [Show full text]
  • Pobierz Próbkę W
    Próbka książki wyłącznie do celów informacyjnych. © Copyright by Wydawnictwo KIRIN spis treści Nasza przygoda z kuchNią japońską ................................................................ 10 nasi przewodnicy po japońskiej kuchni ..............................................................13 NiezbędNik kuchNi japońskiej ............................................................................... 21 PODSTAWOWE PRZEPISY ................................................................................................ 37 jak przygotować ryż idealny ............................................................................... 37 jak przygotować idealny bulion dashi i zupę miso ........................................38 dashi – wersja klasyczna .....................................................................................38 dashi – wersja wegańska ......................................................................................40 zupa miso [miso shiru] ...........................................................................................40 prażenie i ucieranie sezamu .................................................................................40 pod kWiTNĄCYMi WiŚNiaMi, czyLi UROKI WiosNy ...................................................43 WIOSENNE PRZEPISY .........................................................................................................51 „rozrzucone sushi” [chirashi-zushi] .................................................................52 gołąbki po japońsku ...............................................................................................
    [Show full text]
  • 日本の味-Sabor Oriental
    ❖ まえがき 今日、新型コロナウィルス(COVID-19)の猛威により多くの人命が奪われています。感染症は 人類の脅威ですが、非感染症疾患（NCDs）もまた深刻な地球規模の課題です。世界では、毎 日２秒に１人が心血管疾患、がん、糖尿病、慢性呼吸器疾患等のNCDｓで亡くなっており、 国連の持続可能な開発目標では、「2030年までに、非感染性疾患による若年死亡率を、予防 や治療を通じて３分の１に減少させ、精神保健及び福祉を促進する」(SDGs 3.4)とされていま す。 ブラジルではNCDｓの死亡要因に占める割合が７割以上を占めています。NCDｓの要因は、 喫煙、運動不足、アルコールの過剰摂取、医療サービスの欠如など様々ですが、不健康な食 事や肥満も要因の一つです。近年のブラジルにおけるNCDｓの最多の原因は、不健康な食事 や肥満とされており、日々の食事への配慮がNCDs予防には不可欠です。 和食は昔から健康長寿の食事として知られてきました。本プロジェクトは、JICAが支援す るブラジルの「日系病院連携協議会」の取り組みから生まれ、JICA日系社会研修により、九 州大学医学部で病院食を学んだ日系病院の栄養士の皆様が、病院食を和食ブラジル風にアレ ンジして開発したレシピを電子書籍「日本の味‐Sabor Oriental」としてまとめたものです。 本書の制作にあたり、在ブラジル日系病院、九州大学病院、JICA九州の関係者の皆様のご 協力とご支援へ感謝を申し上げると共に、栄養バランスに優れた本レシピが、ブラジル全土 さらには他国におけるNCDｓ解決の一助として活用されることを祈念しております。 JICAブラジル事務所長 江口 雅之 日本食は主食、主菜、副菜2品と汁物の一汁三菜の食事スタイルであり、栄養学的には炭水 化物、たんぱく質、脂質、ビタミン、ミネラルがバランス良く含まれています。また、腸内 環境を良好に保つための食物繊維が豊富という特徴があります。 料理は、旬などの季節感を大切にするなど新鮮な食材料を取り入れることや、基本の五味 （甘味、酸味、塩味、苦味、うま味）により食品本来の味を生かすようにします。 本書は、独立行政法人 国際協力機構（JICA）の研修により訪日し、日本文化に接し、九州大 学病院で日本食について学んだブラジル在住の栄養士７名が、ブラジルで入手できる食材料 を使用し、容易に日本食を日常生活に取り入れることができるように作成しました。前編に 「ブラジルで再現したレシピ」を記載され、レシピは日本の家庭料理を中心に紹介しており、 おいしいご飯の炊き方や五味のバランスと発酵食品を使用しうま味を生かした日本食の味付 けについても説明しています。 中編は日本で実際に調理した料理として「日本で制作したレシピ」を紹介していますので比 較していただければと存じます。 後編には日本食の代表的な食材料や調理料についてなど紹介していますので、料理の参考に してください。 本書を通じて、日本食の基本であるだし汁の使い方や料理の基本を生活に取り入れていただ き、豊かで健康的な「食」につなげていただきたいと希望いたします。 花田 浩和 ❖ Prefácio Atualmente, muitas vidas estão sendo perdidas devido à agressividade do novo coronavírus (COVID-19). As doenças infecciosas constituem uma ameaça para a humanidade, porém as doenças não transmissíveis (DNTs) também representam
    [Show full text]