Meiji Ramen Food Menu

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Meiji Ramen Food Menu Ramen Onigiri Mushroom Red Miso Ramen* V 12 Ahi Onigiri GF 4 Maitake and shiitake mushrooms, simmered daikon, white Yellowfin tuna, shallots, wasabi mayo, lemon salt shoyu egg, baby bok choy, scallion, nori, chrysanthemum Vegetable Miso Onigiri V+ GF 4 sub shirataki noodles and remove egg to make GF Vegetables, miso paste, torched Kumamon Ramen* 12 Salmon Onigiri GF 4 Pork and chicken broth, pork chashu, scallion, white shoyu Shredded salmon belly, bamboo salt egg, bean sprout, menma, nori, black mayu Umeboshi Onigiri V+ GF 4 Cha Han & Gyoza Umeboshi, cucumber, shiso, sesame Chashu Cha-Han 7 7 Fried rice with pork chashu, mushrooms, goat butter, Kobachi (small dish) iceberg lettuce, egg, gari, daikon radish sprouts Pork Gyoza 5 5 Miso Egg* V GF 3 All-natural pork, napa cabbage, nira, sesame, 6 per order Marinated soft-boiled egg Japanese Potato Salad* V GF 5 Ozara (large dish) Yukon gold potatoes, cucumber, soft-boiled egg, Kewpie mayo, yuzu kosho Fried Chicken Teriyaki Burger 11 Green Bean Goma Ae V+ GF 5 All-natural fried chicken thigh, fennel and red cabbage Local green beans, tahini, black sesame slaw, arugula, pickled onion, English muffin, house-cut fries* $1 substitute green salad for fries Shiitake Skewer V GF 5 Tofu Salad V GF 13 Miso goat butter, broiled Organic Laughing Salad Farm salad greens, silken tofu, Wakame Salad GF 6 pickled beets, carrots, fried shallots, toasted pine nuts, black Blue Evolution wakame, carrot, daikon, cucumber, sesame, garlic vinaigrette dashi, tamari Smoked Trout Salad GF 11 Spicy Fried Nasu V+ GF 6 Organic, local miner’s lettuce, pickled red onion, avocado, Deep fried eggplant, shichimi togarashi, tamari, daikon toasted almond, daikon, red pepper, Cara Cara vinaigrette radish sprouts Buta Kimchi GF 9 Organic Miso Soup 3 Dashi broth, organic silken tofu, wakame, white miso All-natural pork belly, house-made kimchi, nira, sweet tamari, steamed white rice Tsukune Soup GF 6 Mushroom Curry Udon V+ 11 All -natural chicken meatballs, house-made chicken broth, nira, napa cabbage, negi, ao-nori Red curry, maitake and shiitake mushrooms, carrots, udon noodles, scallion, chrysanthemum Potato & Pea Croquette V 7 Organic Yukon Gold potatoes, English peas, ginger, GF Salmon Massaman Curry 13 carrots, leeks, house-made tonkatsu sauce Creative salmon, carrot, potato, green beans, tahini, coconut French Fries V GF 5 milk, cilantro, fried shallots, steamed white rice House-cut fries, wasabi mayonnaise* Keema Curry* 11 Snapper Kara-age GF 9 All-natural ground pork, tomato, garam masala, coconut Deep-fried snapper, tamari, sake, basil, ginger, ponzu milk, white shoyu egg, pickled onions, steamed white rice sauce, lime Spicy Tuna Cocktail* GF 11 Dessert Sashimi-grade yellowfin tuna, avocado, wakame, togarashi Yuzu Pie 5 Steamed Rice 2 Goat milk, lime, yuzu, graham cracker crust.

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Miso Soup ‘Clean Choice’ Award 2017 Press Release
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Koshi High School Erina Mizutani Shiori Endo
Study of functional dye Koshi high school Erina Mizutani Shiori Endo antibacterial Dyeing cloth by properties food which have antibacterial properties. food Test 1 Purpose onion umeboshi azuki bean grape juice coffee honey karashi wasabi Do you know umeboshi？ traditional Japanese food with rice! Method 5%Alum onion grape PDA Culture Plate P・・・potato D・・・dextrose A・・・agar Result onion AP × Color × umeboshi AP ○ Color ○ azuki beans AP ○ Color ○ grape AP × Color × coffee AP × Color × honey AP × Color × karashi AP × Color × wasabi AP × Color × antibacterial color properties onion × × umeboshi ○ ○ azuki beans ○ ○ grape × × coffee × × honey × × karashi × × wasabi ○ × Consideration We think the antibacterial properties are involved in the color change. Test 2 Purpose We extracted Umeboshi’s color. Method ①Mash Umeboshi into a paste. ②Put the samples in ethanol,methanol,hexane,and chloroform. ③Shake them. Umeboshi paste Result Solvent ↓ red Solvent ↓ methanol yellow ethanol Solvent ↓ No change hexane chloroform Consideration ・Ethanol has a high polarity. ・We can analyze the entracted color with chromatography. Summary ①The cloth dyed with Umeboshi, Azuki beans, and Wasabi have antibacterial properties. ②We think the antibacterial properties are involved the color change. ③Ethanol is good at extracting Umeboshi’s color. Issues ・We have to analyze umeboshi’s color, making sure to single out that color, and reveal a relationship between its color and its antibacterial properties. color antibacterial properties ・We have to extract and analyze the color from “red shiso”, and reveal that it also has antibacterial properties. We think・・・ The clothｓ don’t have The clothｓ have antibacterial properties. antibacterial properties. germ detector antibacterial germ detector properties Bibliography http://jccu.coop/kodomo_lamd/freestudy/kusakizome/ kusa_02.html 「草木染めに挑戦しよう！」 http://slism.jp/calorie/106095/ 「カロリーSlism」 http://www.ciaojapan.org/manual_tanekin_kinsibaiyo.
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