DOCSLIB.ORG

Morimoto Omakase* a Multi Course Tasting Menu Designed Choice” “Chef’S Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Morimoto Omakase* a Multi Course Tasting Menu Designed Choice” “Chef’S Cuisine sushi - sashimi chirashi sushi oh toro / fatty tuna* mp chu toro / medium fatty tuna* mp morimoto style chirashi* maguro / tuna* 7. 10 to 12 different fish and vegetables 33. sake / salmon* 8. anago / sea eel 7. unagi / fresh water eel 9. shirayaki / sake salt grilled eel 9. chef’s combinations whitefish sushi* 50 / 95 / 130 / 180 morimoto omakase* hamachi / yellowtail* 7. sashimi* 60 / 100 / 150 / 200 kanpachi / amber jack* 7.5 “chef’s choice” a multi course tasting menu designed dinner shima aji / striped jack* 6.25 to allow you to experience the essence of morimoto’s cuisine. hirame / fluke* 6. we recommend ordering omakase for your entire table.* 150. per person tai / japanese red snapper* 7.75 kinmedai / golden big eye snapper* 12. maki sommelier selected wine and sake pairing 85. per person blue skin soft shell crab roll / deep fried soft shell crab, asparagus, first course kohada / shad* 6. tobiko, avocado, scallion, spicy sauce 18. toro tartare saba / japanese mackerel* 7.25 aji / horse mackerel* 6.5 shrimp tempura roll second course tempura shrimp, asparagus, spicy sauce 12. seasonal sashimi shellfish california roll / snow crab meat, cucumber, avocado 13. hamaguri / topneck clam 6. third course hotate / scallop* 8. eel avocado roll / barbeque eel, avocado 15. sashimi salad aoyagi / orange clam 6. kani / king crab 10. salmon skin roll / crispy salmon skin, kaiware 11. fourth course chawanmushi ebi / shrimp 5.5 spicy tuna roll / chopped tuna, scallion, spicy sauce* 11.5 kuro awabi / black abalone 12. fifth course tako / octopus 7.5 spicy salmon roll / chopped salmon, scallion, spicy sauce* 10. 5 pieces chefs choice seasonal nigiri ika / squid* 7. fresh wasabi 12. shira ebi / baby sweet shrimp* 12. spicy yellowtail roll / chopped yellowtail, scallion, spicy sauce* 11.5 intermezzo negitoro roll / chopped toro, scallion* mp caviar ikura / salmon roe* 6.5 tuna roll / tuna* 10. sixth course mentaiko / cod roe* 6.25 fresh cod salmon roll / salmon* 9.5 tobiko / flying fish roe* 5. seventh course uni / sea urchin* mp. yellowtail roll / yellowtail, scallion* 10. american wagyu strip steak japanese A5 40. per 2oz meat kappa maki / cucumber, sesame seed 6. wagyu beef* 10. eighth course shiso maki / shiso leaf, plum paste 7. yuzu, black sesame & beni imo egg hanabi dama 10. kanpyo maki / sweet gourd 6. tamago / omelette 5. seasonal wagashi kasutera / custard omelette 5. gobo maki / pickled burdock 6. vegetable avocado roll / avocado, cucumber 6. kyu-ri / pickled cucumber 5. kaiware / daikon sprout 5. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs myoga / pickled root vegetable 5. may increase your risk of foodborne illness. 11/08/19 kabu / japanese turnip 5. cold appetizers hot appetizers japanese steaks toro tartare* crispy rock shrimp tempura A5 Wagyu Ribeye A5 Wagyu Strip A5 Wagyu Filet caviar, sour cream, wasabi, dashi soy 29. spicy gochujang sauce, wasabi aïoli 26. Hokkaido prefecture Miyazaki prefecture Gifu prefecture hamachi tartare* grilled wagyu skewers* caviar, sour cream, wasabi, dashi soy 25. scallion and ginger soy 24. 30 per oz (4oz minimum) all steaks are served with fresh grated wasabi, carrot-ginger oroshi, moshio tuna pizza* pork gyoza olives, anchovy aïoli, jalapeño 26. main courses tomato, bacon cream, garlic chives 17. octopus sashimi braised black cod koji ponzu, kanzuri, onion 16. hot stone wagyu* ginger soy reduction 37. cooked tableside on a hot river stone, sesame dipping sauce 29. wagyu beef carpaccio* available with japanese a5 wagyu 55. sea bass yuzu soy, ginger, sweet garlic 23. sweet sake kasu, japanese eggplant, miso, tempura avocado 38. sautéed foie gras & grilled eel* tuna tataki* sake meyer lemon, asian pear, sansho pepper 24. smoked ora king salmon green apple, wasabi, charred scallion, miso 23. fairy tale eggplant, yu choy, myoga, mustard miso 34. spicy king crab tai carpaccio * tobanjan aïoli, micro cilantro 37. kurobuta pork chop japanese snapper, yuzu soy, mixed greens 23. black garlic, apple, tokyo scallion, seasonal vegetables 42. morimoto sashimi* roasted heirloom carrot seared toro, salmon, tuna, hamachi, wild shrimp 26. apple-miso butter, pistachio, fennel, tarragon 14. ishi yaki bop* rice dish prepared tableside in a hot stone bowl buri (king yellowtail) 33. australian wagyu strip loin 42. raw bar kakuni ten hour pork, congee, soy scallion jus 16. 1 lb maine lobster 26. each seafood ‘toban yaki’ lobster, king crab, mussels, clams, diver scallops, red miso sake broth 45. chef’s selected market oysters* 21. 1/2 dozen japanese sweet potato tempura alaskan king crab leg 60. each mushroom-scallion soy, brown butter 15. yakitori sasso chicken asparagus, leeks, koji, crispy rice, japanese mustard 32. japanese radish chef’s raw bar combinations* 70/100 /150 red miso, ground pork, sorrel 15. duck, duck, duck aged long island duck breast, confit leg, seared foie gras, passionfruit, hoshigaki, kabu 44. salads yosedofu fresh tofu prepared tableside, seasonal ankake, surf & turf* wagyu skirt steak & hamachi ribbons, okonomiyaki, crushed avocado, yuzu soy 39. mixed green salad dashi soy, fresh wasabi 18. kabosu vinaigrette, crispy shallots, shaved bonito 14. soups and noodles seasonal mushroom hot pot silken tofu salad wakame, yuzu-daikon oroshi, mitsuba pesto 32. tosaka seaweed, charred onion vinaigrette, battera kombu 16. ramen soup ‘iron chef’ chicken noodle soup 15. sides seared tuna & mizuna salad* rice 6. chinese broccoli 10. sauteed bok choy 10. charred pea leaves 12. ginger soy dressing, avocado, crispy shio kombu 23. tofu miso soup house-polished chili garlic zai sai, ginger toasted sesame seeds white miso broth, silken tofu 13. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..
Load more

Recommended publications
  • Kamonegi Menu
    S T A R T E R shishito: shishito pepper, spicy mentaiko "cod roe" aioli …..9 tsukemono: assorted house made vegetable pickles ….. 9 addictive korinki: korinki squash, bamboo, blackened chili oil, roasted peanuts .....9 heirloom tomato kimchi: local heirloom tomato kimchi, shiso, sesame, chili oil .....12 foie gras "tofu": foie gras, sake poached shrimp, wasabi, 2 year aged zaru sauce .....12 albacore zuke tataki: sashimi style albacore tuna, steamed eggplant, sapporo pepper yakibidashi, yuzu miso vin .....13 yakitori duck tsukune: house made duck meatballs, eggplant, sous vide egg, shishito …..14* T E M P U R A zucchini coin: local zucchini tempura, sweet and salty umami powder ..... 7 satsuma yam tempura: sweet dashi, habanero maple syrup, blue cheese, walnuts ….. 11 broccolini tempura: asiago cheese, miso anchovy aioli ….. 12 eggplant tempura: lobster mushroom, dashi broth, purple daikon, bonito, mitsuba ….. 13 anago tempura: sea eel, s&b curry salt, lemon ….. 14 shrimp tempura: [2pc], daikon oroshi, tempura broth ….. 9 nagoya wings: [6pc], fried chicken wings, secret yakitori sauce, sesame ..... 14 B U K K A K E S O B A nattou bukkake: housemade fermented soybeans, shiso, nori, micro green, sous vide egg, karashi mustard ..... 19 shrimpcado bukkake: shrimp tempura, avocado, cucumber, daikon oroshi, wasabi ..... 20 tomato kimchi bukkake: local organic heirloom tomato kimchi, shiso, garlic, scallion, onion, sesame ..... 21 hiya-jiru bukkake: grilled saba "mackerel" miso paste, myoga ginger, tofu, sesame, shiso ..... 20 S E I R O S O B A ten zaru: soba with side of chilled broth, seasonal vegetable tempura, wasabi, scallion ….. 22 karee : japanese vegetable curry, leek, mozzarella ….
    [Show full text]
  • Nipples Covered in Wasabi? Florida Restaurant Has Naked Sushi on Menu
    Home Autos Real Estate Jobs Classifieds Apps Place an Ad Buy Pictures Contests Reader Offers Login Register SITE BLOGS WEB Search powered by News Enter a search term... SS EE AA RR CC HH NYDN Home → Collections → AA bb c c NN e e ww s s Ads By Google Nipples covered in wasabi? Florida Recommend 109 restaurant has naked sushi on menu 0 0 StumbleUpon CHRISTINE ROBERTS Submit Tweet Sunday, August 05, 2012 Skin and sushi may seem like unlikely bedfellows, but not for one Miami Beach restaurant. Kung Fu Kitchen and Sushi at the Catalina Hotel & Beach Club is offering a complete sushi dinner on rather bare plates - nude models. Patrons willing to drop at least $500 can order as much as five to six feet of sushi on a scantily clad body, local television station WPLG reported. local10.com The restaurant owner says the models are washed like ‘surgeons’ before the dinner begins and banana leaves are strategically placed on the models’ private parts. Ads By Google FlatRate Moving® NYC "The Only Company I'll Ever Use". Official Site. 212 988 9292 www.FlatRate.com Bare the Musical RR EE LL AA TT EE DD AA RR TT II CC LL EE SS The Globally Acclaimed Rock Musical At New World Stages this Fall! www.baremusicalnyc.com Dish On Walters, Martha April 22, 2004 Tape shows Playboy model leaving Miami club hours "The chef basically makes an omakase, which is the Japanese word for chef's choice," the restaurant's before... owner, Nathan Lieberman, told WPLG. January 12, 2010 The restaurant has had three of the naked sushi feasts so far, according to ABC News.
    [Show full text]
  • RHS the Plantsman, December 2014
    RubRic To come Zingiber mioga and its cultivars In temperate gardens Zingiber mioga is a good companion for other exotic-looking plants As hardy as the eaps of myoga in a Wild distribution Japanese supermarket The native range of Z. mioga extends hardiest roscoeas, in Hawai’i sparked our from central and southeast China to this edible ginger Hinterest in Zingiber mioga. Orchid- the mountains of north Vietnam and like flowers and a tropical appearance into South Korea. It is also found in also has desirable belie its hardiness. As well as being a Japan, but not Hokkaido. Colonies, ornamental qualities. popular culinary herb in the Far East, favouring rich, moist, well-drained Japanese ginger grows well in soils, usually grow on shady slopes Theodor Ch Cole temperate gardens. and in mountain valleys in the and Sven In this article we hope to understory of deciduous and mixed demonstrate what a good garden forests. The species probably nürnberger look plant it is, and highlight some of the originated in southeast China. at its many aspects ornamental cultivars. Knowledgeable gardeners in Europe and North Plant description and discuss its garden America are aware of this plant, Zingiber mioga is a rhizomatous use and cultivars but its potential is still greatly perennial with short vegetative underestimated in the West. shoots. The pseudostems are formed As well as being called myoga mostly by the leaf sheaths and the in Japan, it is known as rang he in alternate leaves are lanceolate. The China and yang ha in Korea. inflorescences, borne on a short 226 December 2014 PlantsmanThe Theodor CH Cole Theodor Questing rhizomes (above) show how the plant spreads to form dense colonies.
    [Show full text]
  • WE DELIVER a Piece of NATURE FRESH JAPANESE WASABI Agrodirect and Fresh Wasabi Are Inextricably Fresh Linked
    WE DELIVER A piece OF NATURE FRESH JAPANESE WASABI AgroDirect and fresh wasabi are inextricably Fresh linked. Regardless of our other offerings, fresh wasabi is our core product, and it’s what we’re about us famous for. The history of wasabi (Wasabia japonica) begins over 1000 years ago in Japan. Wasabi AgroDirect was founded in 2010. CULTIVATION Thomas Bick has a degree in Business Studies and is a The cultivation of high-quality Japanese wasabi SIAL Trade Fair in Paris – Japan Pavilion former banker. He was inspired by friends living in Japan, is a painstaking task which takes place in the and fell in love with the country and Japanese cuisine higher mountain regions of Japan. Fresh spring water with its specific set of nutrients is (washoku). exclusively used for this purpose, and in this way AgroDirect has established itself over the years as a the plant can grow without being exposed to commercial business and importer of first-class and any fertilisers or pesticides. Climatic factors are very exclusive Japanese foods which embody traditional also important for successful cultivation. Japanese cuisine. Growing wasabi requires a great deal of time and We deliver specialties from Japan! effort, and there are several areas where it’s cultivated in Japan. Wasabi from the moun- Our products are cultivated by producers who can lay claim tainous regions of Shizuoka and Nagano is of a to a rich tradition. particularly high quality. We know our suppliers, and carefully nurture relationships We collaborate with the most celebrated growers with the producers and farmers we collaborate with.
    [Show full text]
  • Omakase Moriawase from Bar Nigiri Or Sashimi
    Omakase Salad & Tapas Chef’s choice from daily special menu Sashimi Salad 15 (with miso soup & daily salad) -assorted fish mixed spring salad Sushi 10 pcs 55 Mixed Green Salad 8.5 Wakame Seaweed Salad 5 Sashimi 12 pcs 55 Nigiri or Sashimi (2 piece) Sunomono - cucumber 6 Moriawase Sunomono with Tako or Ebi or Kani 9 V. Inari Sushi – Tofu skin 4 (with miso soup) Agedashi Tofu 7.5 Amaebi-Spot prawn 11 Sushi 6 pcs 22 Gyoza – pork cabbage 6.5 Blue Fin Tuna 12 -Maguro, Yellowtail, Salmon, Sea Bream, Soft Shell Crab 9 Ebi-Steamed prawn 5 Scallop & one more chef’s choice Chicken Karaage 7 Hamachi –Yellowtail 7 Sashimi 10 pcs 28 Mixed Tempura 15 Hotate – Hokkaido scallop 8 -Maguro, Yellowtail, Salmon, sea bream -2pc fish, 3pc prawn, 5 pc mixed veggie Ikura-Salt cured salmon roe 7 & one more chef’s choice Prawn Tempura – 5 pc 13 Ikura with quail egg 8 Yasai Tempura – 8 pc mixed veggie 10 Goemon Choice 8 pcs 25 Kampachi – Amber jack 9 Hamachi Kama 13 -3 pc Sushi : Maguro, Yellowtail, Salmon Kani-Snow crab 6 Grilled Whole Squid 12 & 5 pc Sashimi chef’s choice King Salmon 8 Saba Shioyaki 9.5 Kurodai – Sea bream 9 From Bar Maguro –Tuna 7 Ribeye Kushiyaki – 1 skewer 6 Kurobuta Belly – 1 Skewers 6 Uni Spoon – each person 15 Saba-Mackerel 6 Sake -Salmon 7 Chicken Yakitori – 1 skewer 5 - daily sea urchin, quail egg yolk, ikura Hamachi Truffle 17 Shiro maguro – Albacore tuna 7 Edamame 4 -yellowtail, kizami wasabi, truffle ponzu Tako- Octopus 6 Miso Soup 3.5 Tuna Tataki 17 Tamago- Egg omelette 6 Sushi Rice 3 Ankimo - Monk fish pate 7 Tobiko - Flying fish roe 6 Steam Rice 2.5 Kizami Chopped Wasabi 3 Tobiko with quail egg 6.5 Unagi- Grilled fresh water eel 7 Dinner Set (with miso soup) (with miso soup & rice) Chirashi Don 23 Udon Salmon Ikura Don 25 Chicken Karaage Udon 13 Saba Shioyaki 13 Hamachi Don 25 Mixed Tempura Udon 15 Chicken Teriyaki 14 Tekka Don 25 Prawn Tempura Udon 14 Salmon Teriyaki 15 Unagi Don 18 Veggie Tempura Udon 13 Ribeye Teri - M.
    [Show full text]
  • White Black Tomato &Katsu Red Vege Green
    Chicken paitan broth is the chicken-based cousin of tonkotsu ramen broth— RAMEN creamy, rich, and perfect for noodle soups. 白鶏白湯ラーメン 黒鶏白湯ラーメン 辛 ベ ジ ラ ー メ ン WHITE BLACK RED VEGE ORIGINAL MA-YU OIL WITH VEGAN SPICY CHICKEN PAITAN CHICKEN PAITAN VEGETABLE $12 BROTH RAMEN $13BROTH RAMEN $13 SOUP RAMEN Slow cooked chicken, egg, fried onion, Ma-yu oil, Slow cooked chicken, egg, scallion, kikurage mashroom fried onion, scallion, kikurage mashroom Vegetables, fried kale, tofu, spicy sauce in chicken paitan broth memma, in chicken paitan broth kikurage mashroom, Vegetable soup トマト鶏白湯ラーメン 緑鶏白湯ラーメン パクチートムヤムラーメン TOMATO GREEN CILANTRO BASIL AND CHEESE CILANTORO &KATSU CHICKEN PAITAN TOM YUM BROTH RAMEN BROTH RAMEN TOMATO TASTE $13 $15 CHICKEN PAITAN BROTH RAMEN Slow cooked chicken, basil sauce,cheese, $15 Cilantro, slow cooked chicken, Fried kale. cheese, Tomato paste bacon tips, tomato paste heavy cream, shrimp, lemon, tom yum broth in chicken paitan broth in chicken paitan broth EXTRA 替え玉 Homemade chili oil 1 Egg 1.5 Slow cooked chicken breast 2.5 Extra noodle 1.5 Ma-yu oil 1 Corn 1.5 Pork belly 3.5 TOPPINGS Chopped onion 1 boiled Shrimps(3pc) 2.5 APPETIZER SALAD WASABI CAESAR SALAD 8.5 CHICKEN BREAST WITH GREEN SALSA SAUCE 8.5 HOT FRIED CHICKEN (KARAAGE) 5 FRIED CHICKEN BUNS (2PC) 7.5 TAKOYAKI 5 ANCHOVY EDAMAME 6 SPICY TUNA TACOS 6.5 Real Hakata Style GRILLED PORK PETTIOES 7.5 SIMMERED BEEF GIBLETS 7.5 APPETIZER COLD ROAST DUCK 10 TAKO WASABI 5 ANCHOVY EGG 5 KIMCHI 5 TEPPAN (Hot Plate) TEPPAN FRIED RICE WITH EGG 6.5 CHICKEN GYOZA 5.5 SOUP TAKOYAKI
    [Show full text]
  • Issho at Home Method Guide
    ISSHO AT HOME METHOD GUIDE Be sure to tag us in your creations @IsshoLDS www.issho-restaurant.com STARTERS A guide to preparing our Yakitori and Pot Sticky Asian Ribs. METHOD INGREDIENTS Look for the black labels for your ingredients. Yakitori 焼き鳥 Chicken Thigh もも Yakitori sauce 200g 1. Preheat the oven at 180°C. Sake 2. Grease an over safe cooling rack to avoid the chicken sticking on the grate. Then place the Mirin - sulphite skewers on top and cook for six minutes. Soy - sulphate 3. Put one tbsp of the Yakitori sauce in a small bowl, this will be used to brush onto the skewers Rice wine vinegar - sulphate (you do not want to cross contaminate). Sugar 4. After six minutes remove the skewers from the oven then brush the sauce on the meat on both sides. Then place the skewers back in the oven for a further 3-4 minutes until the sauce begins to caramelise. 5. Remove from the oven then serve with spring onion and sprinkle crispy fried onion on top. Pot Sticky Asian Ribs 甘辛スペアリブ Five spice 1. Preheat the oven at 180°C. Honey 2. Transfer the ribs onto a tray lined with baking parchment and bake for around 12 minutes. 3. Once cooked through take out the oven and season with shichimi, then serve (best served pipping hot) MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert. INGREDIENTS METHOD Look for the black labels for your ingredients. Japanese Curry Roux カレールーの 1.
    [Show full text]
  • OMAKASE by Weike Wang June 11, 2018
    WEDNESDAY, MARCH 25 OMAKASE By Weike Wang June 11, 2018 https://www.newyorker.com/magazine/2018/06/18/omakase?verso=true The couple decided that tonight they would go out for sushi. Two years ago, they’d met online. Three months ago, they’d moved in together. Previously, she’d lived in Boston, but now she lived in New York with him. The woman was a research analyst at a bank downtown. The man was a ceramic-pottery instructor at a studio uptown. Both were in their late thirties, and neither of them wanted kids. Both enjoyed Asian cuisine, specifically sushi, specifically omakase. It was the element of surprise that they liked. And it suited them in different ways. She got nervous looking at a list of options and would second-guess herself. He enjoyed going with the flow. What is the best choice? she’d ask him when flipping through menus with many pages and many words, and he’d reply, The best choice is whatever you feel like eating at the moment. Before they got there, the man had described the restaurant as a “hole-in- the-wall.” He had found it on a list of top sushi places in central Harlem. Not that there were many. So, instead of top sushi places, it may just have been a list of all sushi places. Be prepared, he said. Nothing is actually a hole-in-the-wall, she replied. Yet the restaurant was as the man had described: a tiny room with a sushi bar and a cash register.
    [Show full text]
  • View Dining Menu
    STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness
    [Show full text]
  • Cephalopod Gastronomy—A Promise for the Future
    Cephalopod gastronomy - a promise for the future Mouritsen, Ole G.; Styrbæk, Klavs Published in: Frontiers in Communications DOI: 10.3389/fcomm.2018.00038 Publication date: 2018 Document version Publisher's PDF, also known as Version of record Document license: CC BY Citation for published version (APA): Mouritsen, O. G., & Styrbæk, K. (2018). Cephalopod gastronomy - a promise for the future. Frontiers in Communications, 3, [38]. https://doi.org/10.3389/fcomm.2018.00038 Download date: 27. Sep. 2021 REVIEW published: 29 August 2018 doi: 10.3389/fcomm.2018.00038 Cephalopod Gastronomy—A Promise for the Future Ole G. Mouritsen 1* and Klavs Styrbæk 2 1 Design and Consumer Behavior and Nordic Food Lab, Department of Food Science and Taste for Life, University of Copenhagen, Frederiksberg, Denmark, 2 STYRBÆKS, Odense, Denmark Cephalopods, specifically Coleoidea (squid, octopus, and cuttlefish), have for millennia been used as marine food by humans across the world and across different food cultures. It is particularly the mantle, the arms, the ink, and part of the intestines such as the liver that have been used. In addition to being consumed in the fresh and raw states, the various world cuisines have prepared cephalopods by a wide range of culinary techniques, such as boiling and steaming, frying, grilling, marinating, smoking, drying, and fermenting. Cephalopods are generally good nutritional sources of proteins, minerals, omega-3 fatty acids, as well as micronutrients, and their fat content is low. Whereas being part of the common fare in, e.g., Southeast Asia and Southern Europe, cephalopods are seldom used in regional cuisines in, e.g., North America and Northern Europe although the local waters there often have abundant sources of specific species that are edible.
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
    autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu.
    [Show full text]