DOCSLIB.ORG

LUNCH MENU Mon-Sat • 11:30Am-3:00Pm | Sun • 12:00Pm-3:00Pm

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LUNCH MENU Mon-Sat • 11:30Am-3:00Pm | Sun • 12:00Pm-3:00Pm LUNCH MENU Mon-Sat • 11:30am-3:00pm | Sun • 12:00pm-3:00pm JAPANESE DONBURI (rice bowl) served with soup or salad served with soup or salad & white rice Katsudon 8.95 Tempura Lunch 8.50 Rice bowl topped with choice of pork Shrimp & vegetables or chicken cutlet, egg, & vegetables, cooked in a sweet & salty broth Vegetable Teriyaki 8.00 Unagidon 10.95 Chicken Teriyaki 8.50 Rice bowl topped with filet Beef Teriyaki 9.95 of eel, glazed with sweet sauce Shrimp Teriyaki 9.95 YAKI UDON Salmon Teriyaki 10.95 Japanese stir-fried noodles served with soup or salad Vegetable 8.50 SUSHI served with soup or salad Chicken 8.95 Vegetable Sushi 8.50 Shrimp 9.50 * Sushi Lunch 10.95 Tuna, salmon, red snapper, CHINESE crab meat, shrimp, & tuna roll served with soup or salad & white rice * Sashimi Lunch 11.95 General Tso’s Chicken 7.95 BENTO BOX • 9.25 Sesame Chicken 7.95 served with soup or salad Amazing Chicken 9.95 & white rice General Tso’s Shrimp 8.95 Age Dashi Tofu, Vegetable 1. Double Delight 8.95 Gyoza, Cucumber Roll Chicken & shrimp 2. Steamed Vegetables with Triple Delight 9.95 Teriyaki Sauce, Vegetable Chicken, shrimp, & beef Gyoza, Cucumber Roll Vegetable Delight 7.50 3. Vegetable Tempura, Chicken with Vegetables 7.50 Vegetable Gyoza, Chicken with Broccoli 7.50 Cucumber Roll Chicken Hunan Style 7.50 4. Chicken Katsu, Gyoza, Beef with Vegetables 7.95 California Roll Beef with Broccoli 7.95 5. Fish Katsu, Gyoza, Beef Hunan Style 7.95 California Roll Shrimp with Vegetables 7.95 6. Yakitori, Shumai Katsu, California Roll Shrimp with Broccoli 7.95 Shrimp Hunan Style 7.95 Spicy • Ask your server for gluten-free options * This food contains raw fish, shellfish, beef, and/or egg. Consuming these items may increase your risk of foodborne illness. FULL MENU Mon-Thurs • 11:30am-9:30pm | Fri-Sat • 11:30am-10:30pm | Sun • 12:00pm-9:30pm APPETIZERS SOUP & SALAD Egg Roll 2.95 Misoshiru (miso soup) 3.00 Chicken egg roll Soy bean paste soup Edamame 4.50 Soy beans Wonton Soup 3.00 Crab Rangoon 3.95 Egg Drop Soup 3.00 Oshitashi 5.00 Steamed spinach with Clear Soup 3.00 sesame oil & sesame seeds Vegetable Tofu Soup 5.95 Haru Maki 4.50 For 2 (2 pcs) Fried vegetable spring roll Age Dashi Tofu 5.50 Seafood Tofu Soup 7.95 Lightly fried tofu For 2 with savory sauce Small Vegetable Salad 3.95 Spicy Tofu Salad 5.50 Lightly fried tofu Large Vegetable Salad 4.95 with chef’s special sauce Gyoza 6.50 (6 pcs) Choice of vegetable or Pork, Steamed or Pan-fried dumplings UDON NOODLE SOUP choice of miso or clear broth Shumai 6.50 soba noodles (buckwheat) + $1 (6 pcs) Steamed shrimp dumplings Shumai Katsu 6.50 Vegetable 6.95 (6 pcs) Lightly breaded & fried seafood dumplings Chicken 7.50 Wasabi Shumai 6.50 Shrimp Tempura 7.95 (6 pcs) Steamed pork in wasabi flavored dumplings Tako Yaki 6.95 Fried octopus balls with eel sauce, NABEMONO spicy mayo, & bonito flakes * Nabeyaki Udon 12.95 Yakitori 6.95 Japanese noodle soup with Two skewers of chicken, onion, two pieces of shrimp tempura & peppers, lightly broiled & on the side served with teriyaki sauce Sesame Noodles 6.95 * Beef Shabu Shabu 35.95 Sesame sauce A Japanese hot pot for two. Combination of beef, Gomoku Cold Noodles 6.95 vegetables, tofu, & Japanese Shredded fish cakes, white radish, cucumbers, & eggs on noodles, prepared table side buckwheat noodles with special sesame sauce * Seafood Shabu Shabu 40.95 A Japanese hot pot for two. Tempura Appetizer 7.95 Combination of shrimp, Two shrimp & five pieces scallops, mussels, salmon filet, of vegetables lobster tails, vegetables, & tofu, Squid Ring 8.95 prepared table side Tempura style Yellowtail Jowl 10.95 Broiled yellowtail chin JAPANESE CHEF’S SPECIALS TERIYAKI served with soup or salad served on a sizzling hot bed & white rice of onions & veggies served with soup or salad Katsu 13.95 & white rice Breaded & fried pork or chicken cutlet, served with Japanese Yasai Teriyaki 11.95 Worcestershire sauce on the side Assorted vegetables stir-fried with teriyaki sauce * Katsudon 14.95 Rice bowl topped with choice of Chicken Teriyaki 12.95 pork or chicken cutlet, egg, & Strips of chicken breast vegetables, cooked in a sweet char-broiled & served on & salty broth a sizzling hot plate Eggplant Dumplings 15.95 Shrimp Teriyaki 14.95 Fresh shrimp, scallops, & Stir-fried shrimp with onions, scallions chopped together scallions, & mushrooms, with stuffed in eggplant, lightly fried, teriyaki sauce, served on a served with chef’s special brown sizzling hot plate sauce on the side Beef Teriyaki 15.95 Unagidon 16.95 New York strip steak, broiled Rice bowl topped with filet & served on a sizzling hot plate of eel, glazed with sweet sauce Salmon Teriyaki 16.95 Fresh filet of salmon, broiled, JAPANESE FRIED RICE then topped with teriyaki sauce Vegetable Fried Rice 8.95 TEMPURA Chicken Fried Rice 9.95 Japanese method of battering & deep-frying Pork Fried Rice 9.95 served with soup or salad & white rice Beef Fried Rice 10.95 Shrimp Fried Rice 10.95 Yasai Tempura 12.95 Assorted vegetables Combination Fried Rice 11.95 Shrimp Tempura 14.95 Chicken, shrimp, & beef 7 pieces of shrimp Salmon Fried Rice 12.95 House Tempura 14.95 5 pieces of shrimp & vegetables BENTO BOX • 17.95 served with soup or salad YAKI UDON Japanese stir-fried noodles * 1. Chicken teriyaki, salmon served with soup or salad sashimi (3 pcs), steamed white rice, assorted Japanese sides Vegetable Yaki Udon 13.95 * 2. Shrimp & vegetable tempura, Chicken Yaki Udon 14.95 assorted nigiri sushi (3 pcs), Shrimp Yaki Udon 15.95 steamed white rice, assorted Japanese sides Seafood Yaki Udon 17.95 Spicy • Ask your server for gluten-free options * This food contains raw fish, shellfish, beef, and/or egg. Consuming these items may increase your risk of foodborne illness. SUSHI SUSHI BAR APPETIZERS SUSHI TOMO PLATTERS served with soup or salad * Sushi Appetizer 7.95 Tuna, red snapper, shrimp, * Platter – A 22.95 & salmon California roll (6), tuna (2), yellowtail (2), eel (2), salmon (2) * Sashimi Appetizer 10.95 * Tuna, octopus, salmon, Platter – B 22.95 Salmon roll (6), Tuna (2), squid (2), whitefish, & crab yellowtail (2), flying fish roe (2) * Takosu 7.95 * Platter – C 22.95 Sliced octopus with vinegar sauce McKnight Roll (5), shrimp (2), * Tuna Tataki 13.95 crab (2), egg (2), eel (2) Lightly seared & thinly sliced * Platter – D 22.95 served with ponzu sauce Tuna roll (6), tuna (2), red snapper (2), salmon roe (2), * Black Pepper Tuna Tataki 13.95 mackerel (2) Seaweed Salad 6.50 * Platter for 2 – E 39.95 * Spicy Crab Meat Salad 6.95 Rock & roll (5), tuna roll (6), flying fish roe (2), shrimp (2), * Spicy Ika (Squid) Salad 7.95 yellowtail (2), tuna (2), salmon (2), eel (2), red snapper (2) * Usuzukuri 11.95 (8 pcs) Choice of yellowtail, * Platter for 2 – F 39.95 red snapper, or salmon, thinly McKnight roll (5), eel (2) sliced with ponzu sauce & California roll (6), salmon roe (2), jalapeno on top squid (2), yellowtail (2), tuna (2), salmon (2), red snapper (2) Vegetarian Sushi Platter 14.95 A LA CARTE Cucumber roll (6), avocado (2), asparagus (2), SUSHI OR SASHIMI mushroom (2), tofu skin (2), sushi (2 pcs), sashimi (3 pcs) * Chirashi 22.95 Kani (Crab) 3.95 Assorted sliced raw fish served over a bed of sushi rice Tamago (Egg) 3.95 * * Saba (Mackerel) 4.95 Sashimi Platter 24.95 Combination of sliced raw fish * Tai (Red snapper) 4.95 * Tomo Boat for 1 24.95 * Masago (Smelt roe) 4.95 Nigiri, sashimi, & yellowtail roll Ebi (Shrimp) 4.95 * Tomo Boat for 2 45.95 * Ika (Squid) 4.95 Nigiri, sashimi, California roll, & salmon roll * Maguro (Tuna) 5.95 * Sake (Salmon) 5.95 * Tako (Octopus) 5.95 MAKI COMBINATION served with soup or salad * Ikura (Salmon roe) 5.95 * * Hamachi (Yellowtail) 6.95 Combo – A 22.95 Rock & roll (5), spicy California Unagi (Eel) 6.95 roll (6), & village roll (6) * Amaebi (Sweet shrimp) 7.95 * Combo – B 22.95 * Uni (Sea urchin) limited availability 7.95 McKnight roll (5), spicy * Hotate (Scallop) 7.95 tuna roll (6), eel roll (6) * Spicy Hotate (Spicy scallop) 8.95 * Toro (Fatty tuna) 9.95 MAKIZUSHI Also available as a hand roll Avocado Roll 3.95 * Rock & Roll 9.95 (6 pcs) (5 pcs) Smoked eel, smoked salmon, Cucumber Roll 3.95 avocado, cucumber, & caviar, with eel sauce (6 pcs) * Futomaki 11.50 Salmon Skin Roll 4.95 (8 pcs) Generous roll with gourd, crab, cucumber, caviar, pickled radish, & egg (6 pcs) Broiled smoked salmon skin & cucumber with eel sauce * Rainbow Roll 11.50 (8 pcs) Spicy California roll, * California Roll 4.95 topped with tuna, whitefish, salmon, (6 pcs) Crab meat, cucumber, shrimp, & yellowtail avocado, & caviar * Flower Roll 11.50 * Tuna Roll 5.50 (8 pcs) Sliced tuna, avocado, (6 pcs) cucumber, & tobiko * Salmon Roll 5.50 * (6 pcs) Fresh salmon Magic Roll 11.50 (8 pcs) Spicy tuna roll with * Spicy California Roll 5.95 avocado, tempura flake, & eel sauce (6 pcs) Crab meat, cucumber, * avocado, caviar, & spicy sauce Dinosaur Roll 11.50 (6 pcs) Tuna, salmon, whitefish, Boston Roll 5.95 white tuna, & avocado inside a deep fried (6 pcs) Shrimp, avocado, & cucumber roll topped with eel sauce & Sriracha Vegetable Tempura Roll 5.95 Caterpillar Roll 12.50 (6 pcs) Choice of broccoli, (8 pcs) Shrimp tempura topped yam, asparagus, or zucchini with avocado, & eel sauce Mushroom Roll 5.95 * Dragon Roll 12.50 (6 pcs) Shiitake mushrooms (8 pcs) Thinly sliced avocado & * Alaskan Roll 6.50 eel on top of a spicy California roll (6 pcs) Smoked salmon, Tomo Roll 12.50 avocado, & caviar (8 pcs) Shrimp tempura roll topped Philadelphia Roll 6.50 with eel, avocado, & eel sauce (6 pcs) Broiled smoked salmon, * Volcano Roll 12.50
Load more

Recommended publications
  • Japanese Cuisine, Contemporary Style
    Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction.
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • Morocco Quits Libya Treaty Over Criticism
    MANCHESTER CONNECTICUT SPORTS MCC gears up Murray Gold gets Carter kills Sox; for another year 25-year sentence lead is cut to ZV2 |MIQ0 3 ... page 11 anrhratrrManchester — A City ol Village Charm linnlh ^ ^ 25 Cents A Claims Morocco quits get tough Libya treaty U scrutiny over criticism Insurance crisis R ABAT, Morocco (AP) — King endangers town Hassan’s meeting July 22-23 in Hassan II said in a letter released Ifrane with Israeli Prime Minister G Friday that he was abrogating a Shimon Peres. By George Loyng 1984 treaty of union with Libya ■'The terms of the Syrian-Libyan Herald Reporter ■ because of Col. Moammar Gadha- communique, published ... at the fi’s criticism of a meeting last end of the visit of (Syrian) When a Glastonbury couple month between Hassan and Israeli President Hafez el-Assad to Libya, notified the town of Manchester Prime Minister Shimon Peres. do not allow our country to earlier this month that they Hassan said in the letter written continue on the path of the union of intended to sue over injuries their Thursday to Gadhafi that the states instituted with your coun­ teenage son suffered while using a criticism contained in a joint try,” Hassan said in the letter. rope swing at the Buckingham Libyan-Syrian statement issued Hassan became the only Arab Reservoir, it made some officials the day before had reached "the head of state outside Egypt to meet angry. threshold of the intolerable." publicly with the head of the The boy, Matthew Lawrence, He said it was not possible to Jewish nation.
    [Show full text]
  • Cook, Memory EATING & DRINKING
    P2JW132000-4-D00500-1--------XA THE WALL STREET JOURNAL. **** Saturday/Sunday, May12-13, 2018 | D5 EATING & DRINKING MEGA MEAL (2) ONE FOR THE TEAM Ty pically, sukiyaki is a group GES IMA effort. Ingredients cook on a Cook, portable burner at the table. GETTY ERS; MY ZIE SU Memory BY YLING ST OP Forthis writer,nodish comfortsquite PR N, likesukiyaki, the Japanese one-pot feast OW BR UGHT meat or fish) and everyone HA BY ELEANORE PARK canparticipateinthe cook- ing,which makes it fun.” CAITLIN HEN I think When Icontacted Ms.Ha- BY back to the chisu, she told me she partic- YLING night be- ularly appreciates the little ST OD fore I bowls of whisked rawegg, FO W boarded a typically provided with no one-way flight to NewYork sauceorseasoning.“Thelus- from California five yearsago, cious eggencases each bite JOURNAL, Ithink of sukiyaki. with itsown sweet gentle- REET ST This Japanese dish of beef ness,” she wroteinanemail. LL and vegetables,tucked into At the end of the meal, left- WA their pot in atidy pinwheel, over broth—known as shime, THE R wasafixtureofmychild- loosely translating to “fin- FO hood. We ateitafew times a ish”—provides an opportunity month, not necessarily to to continue indulging.Naoko SEARS mark aspecial occasion, but TakeiMoore, owner of Toiro, a TE KA it always felt likeafeast. That donabe storeiNlos Angeles, last,anxious dinner beforeI and author of “Donabe: Classic Beef Sukiyaki 1 lefthome to flyaway intoa and Modern Japanese ClayPot The ideal pot forthis recipe is a10/2-inch large donabe (also known as anabe), available at toirokitchen.com.
    [Show full text]
  • Discover Pensinsula & Silicon Valley
    DISCOVER PENSINSULA & SILICON VALLEY RESTAURANT SHOPPING ENTERTAINMENT MAPS AUGUST 1990 Fukisushi Traditional and Exotic Pleasures By Barbara M. McDonald As the summer temperature soars, imagine yourself in a cool Japanese inn, seated on cushioned tatami. You are brought a lacquered box, wide as our shoulders and full of the various items that comprise a Kyoto-style feast. Partitions hold teriyaki chicken, sashimi, crab salad, boiled shrimp and Japanese pickles. Everything is neatly constrained except the large pieces of tempura that cross the edge of the box. Fukisushi, a restaurant no further than Palo Alto, offers this feeling of being in a luxurious Japanese inn. Entering through its doors, we were soother by the cool air and our hostess’ gentle greeting. She led us to the main dining area, where light pine booths and paneling stood out against walls of royal purple. Napkins the color of green tea ice cream, paper lanterns and crisp prints completed the bright yet simple décor. The menu presented items both familiar and exotic. There were seafood, meat and vegetable appetizers; different kinds of sushi and sashimi; a la carte dishes of teriyaki, broiled fish, tempura, rice and noodles; combination meals; a child’s plate and nabemono, a meal cooked in a pot oat the table. We began with the unusual appetizer of Yamakake. Ground mountain yam partially covered a few slices of fresh raw tuna. The yam formed a paste that heightened the tuna’s smooth texture. We also sampled Anago Oshi Sushi. Oshi sushi is made of fish pressed on top of rice in a wooden box; anago is barbequed sea eel, a luscious, fatty meat like that of no other sea creature.
    [Show full text]
  • Bento – Menu' Completo Specialita'
    BENTO – MENU' COMPLETO Menù degustazione A € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Pesce alla griglia, Dolce a scelta; Menù degustazione B € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Tempura misto，Dolce a scelta; Menù degustazione C € 20,00 Piattino, Insalata di mare, Zuppa di miso, Misto Sushi 10 pezzi, Dolce a scelta; Menù degustazione D € 20,00 Piattino, Insalata di mare, Riso bianco, Zuppa di miso, Misto sashimi 9 pezzi, Dolce a scelta; SPECIALITA' - Specialty S01 Costine di maiale arrosto € 8,00 Roasted pork cutlet S02 Orata o branzino al vapore € 12,00 Steamed whole fish S03 Granchio al vapore € 12,00 Steamed crab S04 Anatra alla pechinese € 16,00 Beijing Duck S05 Delizie cinque piani € 13,00 Five floors delicious: Involtino della casa, panino ripieno, ravioli misti, Riso in foglia di bambù, misto di gamberi e carne S06 Crespelle delle feste € 13,00 Crespelle, manzo, cipolle, gamberetti, zucchine, fagiolini, germogli di soia S08 Pentola mongola (Huo Kwo) € 18,00 Cucina al tavolo con carne, cadauno gamberi, verdure Tou fu e pasta (min.2 persone) Pentola giapponese S09 Nabemono di cozze: €8,00 S19 Nabemono misto mare: €17,00 S29 Nabemono Long Jin: €15,00 S10 Pollo ubriacato € 6,00 Drunked chicken Sushi, Sashimi, Chirashi, Combo, Onigiri Sushi and sashimi set 905 Misto Sushi 7 pezzi € 8,00 906 Misto Sushi 13 pezzi € 12,00 907 Misto Sushi 20 pezzi € 18,00 908 Misto Sushi 25 pezzi € 22,00 909 Misto sashimi piccolo 9 pezzi € 12,00 910 Misto sashimi grande 20 pezzi € 20,00 901 Misto
    [Show full text]
  • Suishin Restaurant Soup Or Salad
    Appetizers Lunch Menu Age Dashi Tofu...............................................................................6.25 11:30AM-2:00PM Daily Deep-fried tofu in a light sauce. Shrimp Tempura…………………………………………..……..11.50 Yakitori...........................................................................................6.75 Deep-fried shrimp and vegetables. Skewered chicken marinated in teriyaki sauce. Chicken Tempura……………………………………………..……..10.75 Tako Yaki (6pcs)............................................................................7.25 Chicken and vegetables deep-fried. Octopus Dumplings. Seafood Tempura……………………………………………………13.95 Haru Maki......................................................................................5.95 Lightly battered shrimp, scallops and fresh vegetables. Egg rolls served with our special sauce. Salmon Teriyaki………………………………………………………..11.95 Beef Kushiyaki...............................................................................7.50 Fresh salmon broiled with teriyaki sauce. Full flavored, marinated grilled beef on a skewer. Chicken Teriyaki…………………………………………...….….…10.50 Negimaki.........................................................................................7.25 Boneless chicken broiled with teriyaki sauce. Fine beef rolled with scallions before grilling. Beef Teriyaki……………………………………………….…..11.25 Kushi Katsu....................................................................................6.75 Tendered beef steak grilled with teriyaki sauce. Skewered pork lightly breaded and deep-fried. Yaki Niku………………………………………………………....…...11.50
    [Show full text]
  • Facultad De Medicina
    FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182
    [Show full text]
  • Starters $ Salads and Soups Nabemono Bento Box Traditional Japanese Starters $ *Sushi and Sashimi Sets Entrees Noodles
    Starters $ Traditional Japanese Starters $ Beef Rolls Black Angus ribeye, scallions 10 Ika Yaki grilled whole squid, ginger-sake-soy 12 Edamame soy bean pods, salt 6 Yako Dofu cold organic silken tofu 7 Stir Fry Saba Shiyoyaki grilled salted mackerel 10 Asparagus sake, soy sauce, lemon, butter 9 Shishamo grilled roe filled smelt fish (4) 9 Wild Mushrooms assortment of mushrooms, 14 Hamachi Kama grilled yellowtail chin 17 garlic, herbs, and sake Ankimo monkfish liver pate, ponzu 10 Yakitori chicken skewers 8 *Ikura Oroshi grated daikon, salmon roe 10 Tempura Tiger Prawns (3) 10 Vegetables (6) 8 *Sushi and Sashimi Sets Dumplings Wasabi Shumai steamed, pork filling (6) 7 Mikado Special 7 pieces nigiri and 6 pieces maki 28 Shrimp Shumai steamed, shrimp filling (6) 7 Chirashi sashimi rice bowl 28 Gyoza pan fried, pork filling (4) 7 Sashimi “A” 6 kinds 52 *Tuna Tataki seared tuna, ponzu sauce 16 Sashimi “B” 3 kinds 28 Agedashi Tofu crispy tofu, bonito, scallions, 7 Sushi Master’s Choice (for 2 or more people) MP ginger, shiitake-soy A selection of sashimi, nigiri, and maki created by the Soft Shell Crab spicy daikon, ponzu sauce 17 sushi chef. Crispy Oysters panko-fried, trio of sauces 16 Salads and Soups Entrees served with miso soup Organic Greens peanut-miso dressing large 9 small 6 Teriyaki *Filet Mignon 39 Chicken Breast 17 Seaweed Salad 7 *Ribeye 34 Salmon Filet 28 Hijiki sautéed baby brown seaweed 7 Tonkatsu center-cut pork loins, panko-fried 18 Kinpira Gobo sautéed burdock root 7 Squid Salad 10 Sautéed Wild assortment of mushrooms,
    [Show full text]
  • Seasonal Course Menu
    前菜 APPETIZER 枝豆 Edamame vegetarian boiled soybeans 6 焼きなす Yakinasu can be served vegetarian grilled eggplant with bonito flakes 9 揚出し豆腐 Agedashi Tofu vegetarian deep fried tofu with konbu dashi 15 鶏の唐揚 Tori no Karaage deep fried chicken (can be ordered spicy) 16 うなぎ スペシャル Unagi Special grilled eel by Chef Chihiro 16 鮭漬け Shake Zuke salmon carpaccio marinated with onsen tamago 22 サラダ SALAT とさか昆布のサラダ Tosakasalat vegetarisch seaweed salad based on tosaka 18 鮪とアボガドのサラダ Maguro to Avocado Salad mixed salad with avocado, grated parmesan cheese and raw tuna 20 そばサラダ Soba Salat buckwheat noodle salad with shrimp tempura 20 スープ SOUP ラーメンスープ Ramensoup noodle soup 8 味噌汁 Misosoup soybean paste soup with tofu and seaweed 5 寿司 SUSHI 麻布 Azabu varieties of tuna nigiri with otoro, chutoro, akami and negitoro 65 恵比寿 Ebisu different varieties of sushi 42 六本木 Roppongi tuna and salmon sushi 35 青山 Aoyama vegetarian vegetarian sushi 30 刺身 SASHIMI 上野 Ueno different parts of tuna, otoro, chutoro and akami 66 新橋 Shimbashi different kind of sashimi 48 神田 Kanda tuna and salmon 35 寿司と刺身 SUSHI & SASHIMI 祇園 Gion for 2 people only upon pre-order different kind of sushi, maki and sashimi 142 All sushi and sashimi dishes can be served with gluten-free soya sauce All our sushi are made of 100% Japanese rice from Niigata. 寿司刺身お品書き nigiri / sashimi 2 pieces 握り/刺身 （２巻) 赤身/中トロ/大トロ Akami/Chutoro/Otoro tuna 14/18/24 鮭/鮭トロ Shake/Shaketoro salmon 10/12 はまち/ぶりトロ Hamachi/Buritoro yellowtail 12/14 海老/天使の海老 Ebi/Tenshi Ebi prawn cooked/prawn raw 12/14 帆立 Hotate Japanes scalop 12 北寄貝 Hokkigai surf clam 10 とびっ子/いくら/うに Tobiko/Ikura/ Uni salmon-/flying fish-/sea urchin roe 10/12/21 鰻 Unagi freshwater eel 12 〆さば/あじ Shimesaba mackerel marinated with vinegar 10 たこ Tako octopus 10 蟹 Kani crab 12 玉子 Tamago omelet 8 稲荷 Inari veg.
    [Show full text]
  • Japanesecuisine
    Tokie's j a p a n e s e c u i s i n e ​ (650)​ 570-6609 • tokies.com ​ yakimono agemono ​GYOZA ​5.5​ VEGETABLE TEMPURA ​9.5 Japanese Pork dumplings. (5pcs) TEMPURA APPETIZER ​10.5 YAKI ONIGIRI ​ 7 mix of shrimp and vegetables. grilled rice ball: plain, salmon, or bonito. (2pcs) KAKI FRY ​ 7 ONIGIRI ​ 5 breaded oysters served with tartar rice ball: plain, salmon, bonito, or ume.(2pcs) or tonkatsu sauce. BEEF TATAKI ​ 15 SOFTSHELL CRAB ​ 8 seared, thinly sliced beef. ​AGEDASHI TOFU ​6​ YAKITORI ​ 6 skewered chicken with teriyaki sauce. AGEDASHI EGGPLANT ​6 IKA SHIOYAKI ​ 13 FRIED CHICKEN WINGS ​6 grilled squid. also available grilled. ​TOFU STEAK ​7​ FRIED CALAMARI ​7.5 tofu cooked with mushrooms and onions. FISH TACOS ​ 6 soups ​SHISHITO PEPPERS ​5​ MISO SOUP ​ 3 6 tofu .50 ​ extra noodles .50 TEMPURA MUSSEL ​ MUSHROOM MISO ​ 4 ​SHUMAI TEMPURA ​5​ crab dumplings. ASARI SAKAMUSHI ​ 8 clams cooked in a japanese broth. GLAZED CHICKEN WINGS ​7 marinated, fried and tossed with a CHAWAN MUSHI ​ 6 garlic, ginger, teriyaki sauce. steamed egg custard with chicken, shrimp, fishcakes, mushroom, & spinach. Allow approx. 20min. SOFTSHELL SHRIMP ​ 7 (min. 2 orders) 3 pieces whole shrimp. salads + cold dishes EDAMAME ​ 4 sides ​SEAWEED SALAD ​4​ PASTA SALAD ​ 4 SESAME SPINACH ​ 4 BROWN RICE ​ 3 SUNOMONO ​ 6 cucumber salad with crab, shrimp, and octopus. WHITE RICE ​ 2 HOUSE SALAD ​ 3 vinaigrette or yuzu wasabi dressing. COLD TOFU ​ 5 sweets HOMEMADE CARAMEL FLAN 5 TSUKEMONO ​ 5 ​ assorted Japanese pickles. MOCHI ICE CREAM ​3 ​TUNA POKI ​13.5​ strawberry - mango - tuna, cucumber, and seaweed salad coffee mixed together in a spicy sauce.
    [Show full text]
  • Alexander's Steakhouse Japanese Food Terms
    Alexander’s Steakhouse Japanese Food Terms abekawamochi - grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako abura - oil aburage - - Puffy, thin brown fried tofu slices. aemono - a cooked salad - foods in vinegar dressing or sauces. agari - Green tea. age - fried. agedofu - thick slices of deep fried tofu used in soups, nimono etc. agemono - Fried foods. aji - Spanish mackerel, horse mackerel. aji-no-moto - Monosodium glutamate (MSG). aji-no-tataki - Fresh Spanish mackerel. aka miso - Red soy bean paste. akagai - Red clam. akami - Lean tuna, cut from the back of the fish. ama-ebi - Sweet shrimp, usually served raw. amiyaki- cooked over a wire grill. an - Sweetened pureed paste of cooked adzuki or white kidnet bean annago or anago - Conger eel (saltwater). ankimo - Monkfish liver. anko-nabe - Monkfish stew. anmitsu - a dessert made from agar-agar, an and sugar. ao shiso no mi - prepared beefsteak plant seeds aoyagi - Yellow clam. asa gohan - breakfast. avocado - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin awabi - Abalone. ayu - Sweetfish - a medium sized river fish. azuki - or aduki - a small red bean baigai - Small water snails. bamboo shoots - Bought sliced or whole. bara sushi - sushi rice and other ingredients mixed together, like a rice salad. basashi - horse sashimi. bata - butter. battera-sushi - Osaka-style pressed and molded mackerel sushi. beni shoga - Red pickled ginger. bento - traditional boxed lunch. biru - beer. Bonito - English word, for the Japanese katsuo. Bulgogi -A Korean marinated beef dish. Buri - Adult yellowtail.
    [Show full text]