DOCSLIB.ORG

Izakaya Food

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Izakaya Food APPETIZER 前菜 きんぴら牛蒡 $4 ひじき $6 枝豆 $4 KINPIRA GOBO HIJIKI EDAMAME burdock root, shichimi, sesame black seaweed, carrot, konnyaku, sea salt aburaage, sesame 茎若布の胡麻和え $6 ケオサラダ $8 ほうれん草おひたし $7 WAKAME SALAD KALE SALAD SPINACH GOMAAE green seaweed, bean sprouts, sesame miso ginger dressing, pickled napa baby spinach, black sesame sauce cabbage, radish, sesame 辛胡瓜 $6 和風キムチ $4 冷奴 $7 CHILI CUCUMBER SPICY PICKLES HIYAYAKKO TOFU taberu rayu, saikyo miso, scallion, carrot, cucumber, radish, red pepper ponzu, tomato, grated ginger, scallion, sesame, cabbage nameko mushroom, bonito 味噌汁 $6 海老しゅーまい $14 ハットドッグ $8 MISO SOUP EBI SHUMAI KUROBUTA HOT DOG house-made milk bread bun, kewpie white miso, enoki mushroom, aburaage, steamed shrimp dumplings, mayo, japanese bbq sauce, nori, wakame, scallion soy vinegar, spicy mustard bonito, pickled jalapeño GRILLED焼き物 PAN SEARED 焼きそば $16 豚トロ $12 ローヤル焼きアボカド $9 KINOKO YAKISOBA KOJI NAPPA CABBAGE GRILLED AVOCADO mixed mushrooms, temomi noodles, shio koji-miso marinade, lemon, sweet soy, fried leek, cilantro, red cabbage, nori, sesame yuzu sauce tempura crisps さば塩焼き $18 牛焼き肉 $16 ギョーザ $8 SABA SHIOYAKI KARUBI GYOZA salt-broiled Norwegian mackerel, kalbi-marinated grilled short ribs, pork and vegetable dumplings, grated ginger, daikon teriyaki sauce soy vinegar, spicy mustard 小牛ステーキ $20 HANGER STEAK shiro dashi glaze, black sesame yakiniku, shichimi togarashi BUNS バン チャーシュー $10 かも $15 たら $14 CHASHU DUCK FRIED FISH slow braised pork belly, cucumber, duck confit, shiitake mushroom, beer battered cod, spicy mayo, scallion, kewpie mayo, black bean scallion, plum sauce shredded lettuce, lemon PAN SEARED FRIED 揚げ物 $9 フレンチフライ $6 しし唐空揚げ $7 茄子田楽焼き $9 MENTAIKO FRIES SHISHITO PEPPERS NASU DENGAKU broiled Japanese eggplant, russet potatoes, yuzu salt, lemon sweet miso glaze, pickled cauliflower, mentaiko kewpie mayo sauce sesame 手羽先の唐揚げ $14 鶏肉フライ $14 牡蠣フライ $8 KARAAGE WINGS TORIKATSU KAKIFRY soy chili vinegar sauce, red onion, panko crusted chicken cutlet, panko-crusted fried oysters, scallion, lemon cabbage, tomato, tartar sauce spicy mustard, lemon SASHIMI & CHIRASHI 刺身 五目ちらし寿司 TUNA GUAC - tuna, mashed avocado, wasabi olive oil, sea salt flakes $18 SALMON GUAC - salmon, mashed avocado, wasabi olive oil, sea salt flakes $18 SASHIMI MORIAWASE - tuna, king salmon, yellowtail (9pc) $22 SASHIMI DELUXE - itamae’s selection of tuna, salmon, and assorted Japanese fish (14pc) $42 CHIRASHI - itamae’s selection of lean and fatty tuna, king salmon, Japanese fish, tamago, and ikura over seasoned sushi rice $46 ROYAL CHIRASHI - premium bara chirashi with all the fixings. includes an assortment of Japanese fish from Toyosu market, plus uni, Japanese scallop, ikura, osetra caviar, and tamago $135 TEKKADON - thinly sliced tuna, seasoned sushi rice, pickled jalapeño, tempura crisps, scallion, sesame seeds $30 SAKEDON - thinly sliced king salmon, seasoned sushi rice, pickled jalapeño, tempura crisps, scallion, sesame seeds $30 UNADON - grilled sweet and savory freshwater eel, takuan, seasoned sushi rice $30 巻き寿司 sushi rolls GUAC - tuna and avocado wrapped with slices of king salmon, drizzled with wasabi olive oil and soy sauce (8pc) $20 BLOC PARTY - king salmon, avocado, cucumber, pickled jalapeño, wrapped with slices of yellowtail, topped with chive (8pc) $20 EVERYTHING BAGEL - cucumber, cream cheese, and red onion wrapped with slices of smoked salmon, topped with chive and everything seasoning (8pc) $19 DRAGON - unagi and tobiko wrapped with sliced avocado, sesame seeds (8pc) $18 AKA-TAKA - tuna, fatty tuna, takuan, ikura, chive (5 jumbo pc) $25 SOFTSHELL CRAB - fried jumbo soft shell crab, puffed rice, romaine lettuce, miso mayo sauce, sesame seeds (4 jumbo pc) $16 WAGYU - seared domestic wagyu beef, radish sprout, avocado, cucumber, garlic chive sauce (8 pc) $29 SPICY CRUNCHY TUNA - tuna, cucumber, pickled jalapeño, tempura crisps, spicy miso mayo sauce, sesame seeds (6pc) $12 SPICY CRUNCHY SALMON - salmon, cucumber, pickled jalapeño, tempura crisps, spicy miso mayo sauce, sesame seeds (6pc) $12 SHRIMP TEMPURA AVOCADO - fried shrimp tempura, avocado, miso mayo sauce, sesame seeds (6pc) $10 SPICY CRAB TEMPURA - shrimp tempura and cucumber roll topped with spicy crab salad (mentaiko, masago roe, spicy kewpie mayo sauce) (6pc) $16 CALIFORNIA - kani surimi (imitation crab stick), avocado, cucumber (6pc) $6 AVOCADO CUCUMBER - avocado and cucumber (6pc) $5 TUNA AVOCADO - tuna and avocado (6pc) $10 SALMON AVOCADO - king salmon and avocado (6pc) $10 YELLOWTAIL AVOCADO - yellowtail and avocado (6pc) $10.
Load more

Recommended publications
  • Requirements for Alternate Protein Products in the SFSP
    Requirements for Alternate Protein Products in the Summer Food Service Program This guidance applies to meals and snacks served in the Summer Food Service Program (SFSP). The U.S. Department of Agriculture’s (USDA) SFSP meal patterns require 2 ounces of the meat/meat alternates component at lunch and supper. The meat/meat alternates component is optional at breakfast. A 1-ounce serving of the meat/meat alternates component may be one of the two required snack components. For information on the SFSP meal patterns and the meat/meat alternates component, review the Connecticut State Department of Education’s (CSDE) resource, Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns, and visit the “SFSP Meal Patterns” and “Meat/Meat Alternates Component for the SFSP” sections of the CSDE’s SFSP webpage. Alternate protein products (APPs) credit as the meat/meat alternates component in the SFSP meal patterns. APPs are food ingredients that may be used alone or in combination with meat, poultry, or seafood. They are processed from soy or other vegetable protein sources and may be dehydrated granules, particles, or flakes. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs may be used in the dry (nonhydrated), partially hydrated, or fully hydrated form. APPs are generally used as part of a formed meat patty or in a vegetarian patty resembling a meat product. Examples of foods that might contain added APPs include beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad.
    [Show full text]
  • Dinner Sushi
    SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
    [Show full text]
  • 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]
  • Minine Sushi Restaurant.Pdf
    Lunchmenü Ramyun 14.- Ramyun-Beilage: 4 Stücke Maki 4.- Ramyun-Nudeln in Rindsbouillon 2 Stücke Gyoza 3.- Scharf oder Mild 1/2 Ei 0.- Vegi Bento 20.- Frittierte Tofu mit Sesam, Maki Vegi, Tamagoyaki (Omelette), Yaki Udon, Misosuppe Tonkatsu Bento 21.- Knusprig frittierter Schweinsschnitzel, hausgemachte Tonkatsusauce, Weisskohlsalat, Misosuppe Lunchmenü Kaisendon Bento 22.- Avocado, Gurke, Surimi, Mango, Ingwer, Eisbergsalat, Paprika, Tuna, Lachs über Reis mit hausgemachter Sauce und Misosuppe Unsere Angestellten geben Chefmenü Bento 23.- Ihnen sehr gerne Auskunft über Verschiedene warme Gerichte mit Zutaten die diversen Chefmenüs! der Saison und passend zum Wetter Beilagen Misosuppe 5.- Sojabohnenpaste mit Lauch, Wakame und Tofu Edamame Bohnen 5.- Sojabohnen gekocht und gesalzen Gyoza Vegi 9.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten und Lauch Gyoza Chicken 10.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten, Lauch und Chicken Kimchi 5.- Hausgemachte koreanische Spezialität Eingelegter scharfer Chinakohl Salat und Tempura Wakame Salat 5.- Grüner Seetang Salat mit Essig und Sesamöl und Sesam Lachssalat 17.- Gemischter Salat mit gebratenen Lachsstreifen, Avocado, Paprika und Minine Salat 15.- Tomaten verfeint mit Wasabi Yuzu Sauce Knackiger Weisskohlsalat mit Avocado, Wakame, Edamame und Tofu verfeint mit Sesamsauce Vegi Tempura 19.- Frittierte Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Avocado Minine Tempura 28.- Grosse Portion frittierter Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Crevetten, Chicken, Calamare
    [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]
  • Keto & Vegan Menu
    vegan sushi 100% plant-based options Vegetable Sushi Roll GFA 5 4pc 9 8pc Carrot, cucumber, avocado and cabbage roll with ginger and wasabi Avocado & Cucumber Uramaki GFA 7 6pc Inside out sushi roll with sesame, ginger and wasabi Spring Roll Uramaki 6 6pc With sweet chilli sauce Temaki Vegetable GFA 4.5 Avocado, cabbage, carrot, cucumber, red capsicum Hosomaki Kappa Maki GFA Small Sushi Roll 4.5 Cucumber sushi Hosomaki Avocado Maki GFA Small Sushi Roll 5 Avocado sushi Inari 5 2 pieces of sweet tofu pockets fill with sushi rice, no seaweed Teriyaki Tofu Balls GFA 6 4pc 8.5 6pc With avocado crush and chilli 11 8pc 13.5 10pc 16 12pc 18.5 14pc Nigiri Platter GFA 20 10 Pieces of mixed vegan nigiri, sushi rice topped with grilled pumpkin, shitake mushroom and inari tofu Yasai Itame Bento GFA 22 Vegan stir-fried vegetables, edamame, avocado uramaki and Japanese vegetable miso soup keto sushi Made to order using cauliflower ‘rice’ and cream cheese in place of regular rice Raw Salmon Roll GFA 7 4pc 11 8pc Fresh Ora King Salmon, avocado, cucumber 4pc cal 214 / carb 3.55g / fat 15.95g / prot 13.5g 8pc cal 428 / carb 7.1g / fat 31.9g / prot 27g Raw Tuna Roll GFA 7 4pc 11 8pc Fresh tuna, avocado and cucumber 4pc cal 159.5 / carb 3.55g / fat 9.8g / prot 13.35g 8pc cal 319 / carb 7.1g / fat 19.6g / prot 26.7g Veggie Roll GFA 5 4pc 9 8pc Red capsicum, cabbage, takuan (pickled daikon), avocado, cucumber and kewpie mayonnaise 4pc cal 115.5 / carb 5.5g / fat 9.3g / prot 2.15g 8pc cal 231 / carb 11g / fat 18.6g / prot 4.3g Grilled Chicken Roll GFA 6 4pc 10
    [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]
  • Download Menu Brookfield
    KITCHEN APPETIZERS PLATTERS ASK FOR GF Miso Soup - 6oz GF 6 Sushi 6pc + 1 Roll (Tuna, Yellowtail, Salmon, Binnaga, Eel, Ikura, Hotate) 20 Edamame Steamed Soy Beans & Okinawa Sea Salt - 6oz GF 7 Sashimi 8pc (2 Tuna, 2 Yellowtail, 2 Salmon, 2 Binnaga) 21 Wakame Mixed Seaweed & Sesame Soy Sauce - 5oz 7 Hijiki & Edamame Black Seaweed & Sweet Soy Sauce 7 Ika Chuka Sliced Squid, Bamboo Shoots & Sesame Soy Sauce 7 SPECIALTY ROLLS Poke Tuna or Salmon - Hawaiian Style Sashimi & Ginger Soy Sauce 9 California Sakana Sanshu GF 10 Kanikama Tuna, Salmon, Yellowtail & Scallion House Salad Ginger Dressing 10 7 Blue crab 9 Spicy Crab 10 Spicy Tuna Special 11 Blue Crab Cucumber Inside Out Dragon 19 SUSHI BAR APPETIZERS Salmon Ikura GF 10 Eel Avocado & Radish Sprout Salmon Avocado 10 Avocado Roll 10 Sunomono Ponzu Marinated 12 Kani Blue Crab Wrapped In Cucumber Bonzai Tree Kanikama, Avocado & Radish Sprouts Wrapped in Cucumber with Ponzu 10 Una Kyu Eel Wrapped in Cucumber 13 HAKOZUSHI BOX PRESSED SUSHI Thinly Sliced Sashimi Usuzukuri Salmon Avocado 6pc GF 15 Kanpachi Amberjack & Yuzu Pepper 18 Binnaga Albacore & Sesame Mayo 17 Tuna Avocado 6pc GF 18 Salmon Habanero 16 Eel Avocado 6pc GF 24 DONBURI RICE BOWL TOPPED WITH FISH & JAPANESE PICKLES (ASK FOR GF) Oyako Don Salmon & Salmon Roe on Sushi Rice - 5pcs - 2oz Ikura 10 Tekka Don Tuna & Avocado on Sushi Rice - 6pcs 10 Tuna Poke 10 Salmon Poke 10 Unadon Eel on White Rice - 5pcs 15 GF = Gluten Free VEGETABLE ROLLS Cucumber GF 7 Shiitake 7 Squash 7 Avocado GF 8 SUSHI A LA CARTE Tako Octopus 5 8 Binnaga Albacore
    [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]
  • If You Have Any Food Allergies Or Special Dietary Requirements, Please Inform Your Server Before Ordering
    DINNER If you have any food allergies or special dietary requirements, please inform your server before ordering SMALL PLATES *Edamame (boiled green soybeans) 5.50 *Gyoza (Japanese pan fried dumplings) 6.50 *Shrimp Shumai (Pan-fried dumplings served with ponzu sauce) 6.99 Tempura appetizer *Japanese Crab Rangoon (spicy crab & cream cheese, deep fried with eel sauce) 8.99 *Shrimp Tempura (5pc.) (Shrimp lightly battered & deep fried with tempura sauce) 7.50 *O Calamari Tempura (Calamari lightly battered & deep fried with special sauce) 6.50 *Crab Stick Tempura 5pc (crab stick battered & deep fried served with special sauce) 6.50 *Vegetable Tempura (Vegetable lightly battered & deep fried served with tempura sauce) 6.50 *Lemon Chicken Tempura (Chicken lightly battered & deep fried served with lemon sauce) 8.95 *Monkey Brain 9.50 (Lightly fried mushroom stuffed with spicy tuna & crab meat served with spicy sauce) *Heart Attack 9.50 (Battered deep fried jalapeno shells stuffed with spicy tuna and cream cheese) *Boneless Hot Wings (lightly breaded chicken cooked to a golden crisp in buffalo sauce) 8.95 Salads House Salad 2.50 Cucumber Salad 3.00 Seaweed Salad (assorted seaweed with vegetables & special sauce) 5.50 *Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Fried Rice Include soup & salad- Hibachi fried rice with steamed carrot and broccoli Combo Fried Rice: *Shrimp & Chicken Fried Rice 14.99 *Chicken Fried Rice 10.99 *Steak
    [Show full text]
  • Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
    COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants.
    [Show full text]
  • The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
    1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
    [Show full text]