Carte Mars 2018

Total Page:16

File Type:pdf, Size:1020Kb

Carte Mars 2018 NOS SUSHIS Nos makis Un riz onctueux et fondant, la douceur d'une algue de nori et un coeur gourmand à souhait ! Nos California Rolls Vendus par 8 pièces : 6 + 2 offertes Inventé à Los Angeles par des chefs japonais, le California Roll est la combinaison entre l’algue de nori, une garniture gourmande et un enrobage de riz fondant. CHÈVRE MIEL CREVETTE AVOCAT POULET SPICY POULET CRISPY SAUMON AVOCAT Fromage de chèvre frais, miel Crevette tempura & avocat Poulet, avocat, sauce mayonnaise Poulet, oignons frits, avocat Saumon fumé & avocat & salade 5,90 € pimentée, chips de wasabi & mayonnaise 4,90 € 5,90 € 5,90 € 5,90 € SAUMON CRISPY SURIMI AVOCAT THON AVOCAT THON CUIT AVOCAT VEGGIE Saumon fumé, fromage frais, Surimi, avocat & masago Thon & avocat Thon cuit, avocat & fromage frais Concombre, avocat & fromage concombre & oignons frits 4,90 € 5,50 € 5,20 € frais aux herbes 5,90 € 4,90 € Nos Signatures Rolls Des créations gourmandes à souhait ! DRAGON SAUMON CHEESE Crevettes Tempura, asperges, avocat, Saumon fumé, fromage frais & sauce mayonnaise pimentée, tobiko, aneth sésame 5,20 € 9,90 € Disponible uniquement en salle FOIE GRAS ITALIEN Fois gras, cont de gues, pralin Jambon italien, pesto, parmesan, & pain d’épice salade & basilic RED DRAGON 7,20 € 6,90 € Crevettes tempura, avocat, chips au CRABE AVOCAT wasabi, thon teryaki, tobiko, sésame & Crabe des neiges, avocat, INDIEN sauce mayonnaise pimentée Poulet, sauce curry, avocat, mayonnaise & masago carottes, salade & chips vitelotte 10,90 € 5,90 € Disponible uniquement en salle 6,90 € Spring Rolls Vendus par 8 pièces : 6 + 2 offertes Une note de fraicheur avec ces rolls adaptés à tous les goûts AVOCAT CHEESE CREVETTE AVOCAT SAUMON AVOCAT Avocat, fromage frais Crevette, avocat Saumon, avocat 4,90 € 6,50 € 6,20 € CONCOMBRE CHEESE POULET THON AVOCAT Concombre, fromage frais Poulet, mayonnaise, avocat Thon, avocat 4,90 € 6,20 € 6,20 € Nos makis 6 ACHETÉS = 2 OFFERTS Un riz onctueux et fondant, la douceur d'une algue de nori et un coeur gourmand à souhait ! Vendus par 8 pièces : 6 + 2 offertes AVOCAT AVOCAT CHEESE CONCOMBRE CONCOMBRE CHEESE CRABE CREVETTE AVOCAT 4,00 € 4,20 € 4,00 € 4,20 € 5,10 € 4,90 € SAUMON SAUMON AVOCAT SAUMON CHEESE THON SPICY THON THON CUIT 4,40€ 4,90 € 4,70 € 5,10 € 4,90 € 4,90 € Nigiri Sushi Un peu d’histoire... Le nigirizushi (握り寿司, littéralement « sushi tenu ») ANGUILLE DU JAPON CREVETTE Vendu à l’unité consiste en une boule de riz vinaigré (shari) sur laquelle est 2,20 € 2,20 € posée un neta : une tranche de poisson cru ou cuit, mais aussi des crevettes et un peu de wasabi. SAUMON FOIE GRAS Des créations gourmandes à souhait ! 1,95 € 2,20 € Les nigirizushi ont été inventés par Hanaya Yohei SAUMON CHEESE THON (1799–1858) à Edo. 2,10 € 2,10 € C'est une forme de fast food, vendue à l'origine dans des stands de cuisine de rue appelés yatai, puisque le poisson SAUMON TERIYAKI THON TERIYAKI n'était pas fermenté et qu'il était facile de manger des sushis 2,20 € 2,20 € avec une seule main. Chirashis Sashimis SAUMON SAUMON THON MIX SAUMON & THON 6 PIÈCES : 8,00 € 16 lamelles de saumon 16 lamelles de thon 8 lamelles de saumon 16 PIÈCES : 17,00 € sur bol de riz vinaigré sur bol de riz vinaigré & 8 lamelles de thon 18,00 € 18,00 € sur bol de riz vinaigré 18,00 € THON Tartares 6 PIÈCES : 8,00 € 16 PIÈCES : 17,00 € MIX THON & SAUMON SAUMON AVOCAT THON AVOCAT 6 PIÈCES : 8,00 € Dés de saumon et d’avocat, riz Dés de thon et d’avocat, riz 16 PIÈCES : 17,00 € vinaigré & sésame vinaigré & sésame 14,50 € 14,50 € Sushi Burritos La rencontre entre le mexique et le japon ! Découvrez la combinaison entre un burrito et un maki sushi ! SUSHI BURRITO POULET SUSHI BURRITO SAUMON Poulet, cheddar, chips, concombre, oignons frits, guacamole, Saumon fumé, concombre, oignons frits, guacamole, chou chou blanc, laitue, mayonnaise japonaise, riz vinaigré blanc, laitue, fromage frais, riz vinaigré 8,90 € 9,20 € SUSHI BURRITO TEMPURA SUSHI BURRITO THON SPICY Crevettes Tempura, concombre, oignons frits, guacamole, Thon, chou blanc, concombre, oignons frits, guacamole, chou blanc, laitue, mayonnaise japnonaise, riz vinaigré laitue, sauce mayonnaise pimentée, riz vinaigré 8,90 € 9,20 € SUSHI BURRITO INDIEN SUSHI BURRITO VEGGIE Poulet, sauce curry, carottes, laitue, chou blanc, Chou blanc, concombre, carottes, avocat, guacamole, maïs, concombre, oignons frits, chips, riz vinaigré laitue, sauce ponzu**, riz vinaigré 8,20 € 7,50 € Sushi Burgers Un burger «japonais» original et gourmand à base de galettes de riz fondantes SUSHI BURGER SAUMON SUSHI BURGER POULET Galettes de riz fondantes, saumon fumé, avocat, fromage Galettes de riz fondantes, poulet, cheddar, oignons frits, salade, frais aux herbes, salade, sauce ponzu** sauce mayonnaise japonaise & tonkatsu* 9,20 € 8,90 € SUSHI BURGER THON SPICY SUSHI BURGER ITALIEN Galettes de riz fondantes, thon, avocat, sauce mayonnaise Galettes de riz fondantes, jambon italien, pesto, pimentée, laitue, sauce ponzu parmesan, laitue 9,20 € 8,20 € SUSHI BURGER VEGGIE SUSHI BURGER POULET SPICY Galettes de riz fondantes, avocat, chou blanc, carottes, Galettes de riz fondantes, poulet, cheddar, oignons frits, concombre, maïs, laitue, sauce ponzu salade, sauce mayonnaise pimentée, chips de wasabi 7,50 € 8,90 € Poke Bowl Entrées & accompagnements SOUPE MISO SALADE DE CHOU Miso, tofu, algues, ciboulette, Chou blanc, vinaigre de riz, poudre hondashi sésame 2,90 € 2,90 € SAUMON SALADE MOÏNYTOUD SALADE GOUNDYPAD Bol de riz vinaigré, saumon en dés, concombre, Avocat, chou blanc, concombre, Crevettes, avocat, chou blanc, avocat, salade chou, maïs, edamame maïs, wakame, sésame, sauce concombre, maïs, sésame, sauce 15,90 € ponzu** ponzu** 4,90 € 5,90 € THON Bol de riz vinaigré, thon en dés, concombre, SALADE WAKAME BOL DE RIZ VINAIGRÉ avocat, salade chou, maïs, edamame Wakame & sésame Riz rond vinaigré cuit 15,90 € 4,60 € 2,90 € LÉGUMES Bol de riz vinaigré, concombre, avocat, salade SALADE D’EDAMAME BOL DE RIZ chou, maïs, edamame, wakame Edamame Riz rond cuit nature 13,90 € 4,00 € 2,40 € * sauce à base de fruits, de légumes, de sucre et d'épices qui se distingue par des notes vinaigrées. ** sauce légère à l’arôme doux et aux notes d’agrumes. NOS PLATS CHAUDS Bento : des repas complets ! GYOZA POULET KARAAGE SAUMON TEMPURA YAKITORI 2 Gyozas poulet, 1 Gyoza légume, 5 poulets karaage, 1 gyoza Saumon cuisiné, 1 gyoza légume, 3 crevettes tempura, 1 gyoza 3 brochettes (boulettes de poulet, 2 Gyozas crevette, riz, légumes légume, riz, légumes wok, riz, légumes wok, edamame légume, riz, légumes wok, boeuf fromage et poulet), 1 gyoza wok, edamame edamame 9,90 € edamame légume, riz, légumes wok, edamame 8,90 € 8,90 € 9,90 € 10,90 € Ramen : Yakitoris MENU CLASSIC Le plat référence au Japon ! BOEUF FROMAGE 24 PIÈCES 2 PIÈCES : 5,20 € Choisissez 3 références de makis, spring rolls POULET ou california rolls (préparées par 8 pièces) selon vos envies, salées ou sucrées Bouillon shoyu, nouilles, poulet tempura, BOEUF FROMAGE champignons, poireaux, oignons, wakame, naruto 14,90 € maki, coriandre CUMIN 10,90 € 2 PIÈCES : 5,40 € VEGGIE CREVETTES POULET Bouillon miso, nouilles, champignons, Bouillon shoyu, nouilles, crevettes, champignons, 2 PIÈCES : 5,20 € poireaux, oignons, wakame, naruto maki, poireaux, oignons, wakame, naruto maki, coriandre coriandre 10,90 € 9,50 € BOULETTES DE POULET Le saviez-vous ? 2 PIÈCES : 5,20 € Importé de Chine au début xxe siècle (ère Meiji), le rāmen est le plat le plus populaire et le plus consommé au Japon aujourd’hui. Soba Gyoza, Tempura, Takoyaki SAUMON Nouilles Soba, saumon teriyaki, légumes wok 9,90 € POULET GYOZA CREVETTE GYOZA LÉGUMES GYOZA POULET Nouilles Soba, poulet teriyaki, légumes wok 4 PIÈCES : 5,10 € 4 PIÈCES : 4,10 € 4 PIÈCES : 4,10 € 9,50 € CREVETTES Nouilles Soba, crevettes teriyaki, légumes wok 9,50 € VEGGIE POULET KARAAGE CREVETTES TEMPURA TAKOYAKI Nouilles Soba au thé vert, légumes wok 4 PIÈCES : 6,00 € 3 PIÈCES : 5,20 € 6 PIÈCES : 6,50 € 8,50 € NOS MENUS Nos menus à composer MAKIS, CALIFORNIA ROLLS, SPRING ROLLS AU CHOIX* Vous ne savez pas quoi commander ? Chez King Sushi, nous vous laissons les pleins pouvoirs ! Ne vous faites pas de «sushi», Composez vous-même votre menu selon vos envies ! demandez-nous conseil ! MENU CLASSIC MENU XL 24 PIÈCES 40 pièces MENU XXL Choisissez 3 références de makis, spring rolls Choisissez 5 références de makis, spring rolls 56 pièces ou california rolls (préparées par 8 pièces) ou california rolls (préparées par 8 pièces) Choisissez 7 références de makis, spring rolls selon vos envies, salées ou sucrées selon vos envies, salées ou sucrées ou california rolls (préparées par 8 pièces) 14,90 € 26,90 € selon vos envies, salées ou sucrées 38,90 € +1 ACCOMPAGNEMENT AU CHOIX OFFERT +1 ACCOMPAGNEMENT AU CHOIX OFFERT Riz, Riz vinaigré, Salade de chou, Soupe Miso Riz, Riz vinaigré, Salade de chou, Soupe Miso +2 ACCOMPAGNEMENTS AU CHOIX OFFERTS Riz, Riz vinaigré, Salade de chou, Soupe Miso *Nos menus sur mesure ne comprennent ni California Rolls «Signature Rolls» ni boissons Nos formules rapides Disponible uniquement le midi Menu Fast food Menu Sushi 12,50 € 12,50 € 1 SUSHI BURGER OU 1 SUSHI BURRITO AU CHOIX 1 DUO CALIFORNIA + OU 1 DUO MAKI 1 ACCOMPAGNEMENT OU 1 DUO VEGGIE Riz, Riz vinaigré, Salade de chou, Soupe Miso AU CHOIX + + 1 ACCOMPAGNEMENT 1 BOISSON SOFT Riz, Riz vinaigré, Salade de chou, Soupe Miso + 1 BOISSON SOFT PLAT AU CHOIX Poulet Karaage (4 pièces) Yakitori Boeuf Fromage (2 pièces) +1 BOL DE RIZ +1 DESSERT AU CHOIX Menu Enfant & SA POÊLÉE DE LÉGUMES WOK 1 cookie, 1 mun ou 1 donut 8,90 € Yakitori Poulet
Recommended publications
  • Sushi Global«: Zwischen J-Branding Und Kulinarischem Nationalismus
    »Sushi global«: Zwischen J­branding und kulinarischem Nationalismus Sushi Gone Global: Between J-branding and Culinary Nationalism Dorothea Mladenova Based on a historical outline of how Sushi travelled from Japan via the U.S. to Europe with a special focus on Germany, it is argued that today there exist at least two forms of Sushi, the »original« and the »glocal«, both of which have their own history and legitimacy. By applying the globalization theories of Appadurai (2008), Ritzer (2008) and Ng (2001) it is shown how global Sushi emerged from Japanese Sushi while be- coming an independent item and hybridizing itself. Therefore, Sushi does not fit in the narrow framework of »national« or »ethnic« cuisine any more. The article states that by referring to global Sushi variations as »fake«, the Japanese agents who advocate a »clean-up« of the global sushi economy are ignoring that the two different types can- not be judged by the same standard, because they follow different rules and patterns of consumption and thereby serve different functions. 1. Einleitung Ist von »japanischem Essen« die Rede, so fällt zumeist auch sehr bald das Stichwort »Sushi«. Zwar spielt es in Japan selbst sowohl im häuslichen als auch im gastrono- mischen Bereich eine eher untergeordnete Rolle, da zum einen die Zubereitung von nigirizushi und makizushi als eine Meisterleistung angesehen wird, so dass man sich daheim nur an vereinfachte Varianten wie chirashizushi oder temakizushi1 1. Unter nigirizushi werden von der Hand geformte Reisquader mit einer Scheibe frischen Fischs verstanden. Mit makizushi ist in Algen gerolltes Sushi gemeint. Beim chirashizushi werden der 276 Gesellschaft traut, und zum anderen weil in der Gastronomie Sushi entweder als haute cuisine für besondere Anlässe oder als Familienspaß im Schnellrestaurant gilt, und auch dies erst seit der Rezession in den 1990er Jahren (Silva und Yamao 2006).
    [Show full text]
  • Signature Sushi Rolls Greek Roll
    sushi menu Early history The original type of sushi, known today as narezushi, was first developed in Southeast Asia and spread to south China before introduced to Japan sometime around the 8th century. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese. The Japanese preferred to eat fish with rice, known as namanare or. During the Muromachi period namanare was the most popular type of sushi. Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine. During the Edo period, a third type of sushi was introduced, haya-zushi. Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. When Tokyo was still known as Edo in the early 19th century, mobile food stalls run by street vendors became popular.
    [Show full text]
  • Eating the Other. a Semiotic Approach to the Translation of the Culinary Code
    UNIVERSITÀ DEGLI STUDI DI TORINO (UNITO) UNIVERSITÀ DELLA SVIZZERA ITALIANA (USI) Dipartimento di Studi Umanistici (UNITO) / Faculty of Communication Sciences (USI) DOTTORATO DI RICERCA (IN CO-TUTELA) IN: Scienze del Linguaggio e della Comunicazione (UNITO) / Scienze della Comunicazione (USI) CICLO: XXVI (UNITO) TITOLO DELLA TESI: Eating the Other. A Semiotic Approach to the Translation of the Culinary Code TESI PRESENTATA DA: Simona Stano TUTORS: prof. Ugo Volli (UNITO) prof. Andrea Rocci (USI) prof. Marcel Danesi (UofT, Canada e USI, Svizzera) COORDINATORI DEL DOTTORATO: prof. Tullio Telmon (UNITO) prof. Michael Gilbert (USI) ANNI ACCADEMICI: 2011 – 2013 SETTORE SCIENTIFICO-DISCIPLINARE DI AFFERENZA: M-FIL/05 EATING THE OTHER A Semiotic Approach to the Translation of the Culinary Code A dissertation presented by Simona Stano Supervised by Prof. Ugo Volli (UNITO, Italy) Prof. Andrea Rocci (USI, Switzerland) Prof. Marcel Danesi (UofT, Canada and USI, Switzerland) Submitted to the Faculty of Communication Sciences Università della Svizzera Italiana Scuola di Dottorato in Studi Umanistici Università degli Studi di Torino (Co-tutorship of Thesis / Thèse en Co-tutelle) for the degree of Ph.D. in Communication Sciences (USI) Dottorato in Scienze del Linguaggio e della Comunicazione (UNITO) May, 2014 BOARD / MEMBRI DELLA GIURIA: Prof. Ugo Volli (UNITO, Italy) Prof. Andrea Rocci (USI, Switzerland) Prof. Marcel Danesi (UofT, Canada and USI, Switzerland) Prof. Gianfranco Marrone (UNIPA, Italy) PLACES OF THE RESEARCH / LUOGHI IN CUI SI È SVOLTA LA RICERCA: Italy (Turin) Switzerland (Lugano, Geneva, Zurich) Canada (Toronto) DEFENSE / DISCUSSIONE: Turin, May 8, 2014 / Torino, 8 maggio 2014 ABSTRACT [English] Eating the Other. A Semiotic Approach to the Translation of the Culinary Code Eating and food are often compared to language and communication: anthropologically speaking, food is undoubtedly the primary need.
    [Show full text]
  • Sushi 1 Sushi
    Sushi 1 Sushi [1] [2]? El sushi (鮨, 鮓, 寿 司 o 壽 司 ) es un plato de origen japonés con base en arroz cocido adobado con vinagre de arroz, azúcar, sal y otros ingredientes, como pescados o mariscos.[3][4] Este plato es uno de los más reconocidos de la gastronomía japonesa y uno de los más populares internacionalmente y recomendado por nutricionistas.[5] Aunque normalmente se asocia el sushi con el pescado y el marisco, también puede llevar verduras o huevo, o Sushi de diferentes clases. incluso cualquier otro acompañante. Además, los productos frescos tradicionales que acompañan al arroz no tienen que ir siempre crudos (mayoritariamente a la brasa). Se incluyen también preparaciones hervidas, fritas o marinadas. Es decir, que el nombre sushi se refiere a la preparación del arroz y que el acompañamiento, si bien es relevante en el sabor, no hace al plato en sí. Aunque existe una variedad de acompañamientos de sushi internacionalmente reconocidos y acostumbrados, lo ideal es que cada región adopte acompañamientos típicos del lugar con pescados o frutos de la región que estén identificados con el gusto y la gastronomía local. Sin embargo, debe abstenerse del uso de pescado de agua dulce crudo, dado que, a diferencia del pescado de mar, puede contener salmonela. El sushi se prepara generalmente en raciones pequeñas, aproximadamente del tamaño de un bocado, y puede adoptar diversas formas. Si se sirven el pescado y el arroz enrollados en una hoja de alga nori se le llama maki (‘rollo’). Si se trata de una especie de albóndiga de arroz cubierta por el pescado hablamos de nigiri.
    [Show full text]
  • WHY SUSHI? IT’S HOT! Simplicity and Mystique Is What It’S All About
    WHY SUSHI? IT’S HOT! Simplicity and mystique is what it’s all about. Sushi is delicious, healthy and it is all the rage! Judging by its popularity around the country, Sushi is still hot (or shall we say cold). Welcome to our love affair! When most people hear the word “Sushi”, they immediately think of raw fish. In truth, dishes made with raw fish are called “Sashimi”. The definition of Sushi is any dish made with vinegar-rice, which may or may not include raw fish. The Evolution of Sushi In the early 1800’s a man by the name of Hanaya Yohei conceived a major change in the production and presentation of his sushi. No longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style ‘nigiri sushi’ (finger sushi). At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go. Served from his stall, this was not only the first of the real ‘fast food’ sushi, but quickly became wildly popular. From his home in Edo, this style of serving sushi rapidly spread throughout Japan, aided by the Great Kanto earthquake in 1923, as many people lost their homes and businesses and moved from Tokyo. After World War Two, the sushi stalls were shut down and moved indoors, to more sanitary conditions. More formal seating was later provided and sushi changed from ‘fast food’ to a true dining experience.
    [Show full text]
  • "Authenticity" of Sushi: Modernizing and Transforming a Japanese Food
    The "Authenticity" of Sushi: Modernizing and Transforming a Japanese Food Item Type text; Electronic Thesis Authors Yang, Wen Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 29/09/2021 17:12:15 Link to Item http://hdl.handle.net/10150/297043 THE "AUTHENTICITY" OF SUSHI: TRANSFORMING AND MODERNIZING A JAPANESE FOOD by Wen Yang ____________________________ A Thesis Submitted to the Faculty of the DEPARTMENT OF EAST ASIAN STUDIES In Partial Fulfillment of the Requirements For the Degree of MASTER OF ARTS In the Graduate College THE UNIVERSITY OF ARIZONA 2013 2 STATEMENT BY AUTHOR This thesis has been submitted in partial fulfillment of requirements for an advanced degree at the University of Arizona and is deposited in the University Library to be made available to borrowers under rules of the Library. Brief quotations from this thesis are allowable without special permission, provided that an accurate acknowledgement of the source is made. Requests for permission for extended quotation from or reproduction of this manuscript in whole or in part may be granted by the author. SIGNED: Wen Yang APPROVAL BY THESIS DIRECTOR This thesis has been approved on the date shown below: 07/01/2013 Noel J. Pinnington Date Associate Professor Department of East Asian Studies 3 ACKNOWLEDGEMENTS First, I would like to express my deepest gratitude to my academic advisor Dr.
    [Show full text]
  • Japanese Food
    Japanese Food Sushi, un po’ di storia Stupirà molti appassionati di sushi sapere che il loro piatto preferito della cucina giapponese in realtà non ha origini nipponiche. In effetti, molti elementi fondanti della cultura giapponese, non solo culinaria in realtà, hanno origini straniere. E’ successo spessissimo: con il ramen, il tofu, il tempura, ma anche con il buddhismo Zen o i bonsai. Tutte cose importate in Giappone da paesi esteri, ma che col tempo sono state così modificate, adattate al gusto e allo stile giapponese sì da diventare qualcosa di molto diverso da ciò da cui hanno avuto origine, tanto da poterle ormai tranquillamente definire propriamente e originariamente nipponiche. Le origini del sushi Le origini del sushi risalgono al quarto secolo. In varie zone del sud est asiatico era diffuso un particolare metodo di conservazione del pesce. Esso veniva eviscerato, salato e posto in mezzo a riso cotto. La fermentazione del riso provocava l’aumento dell’acidità dell’ambiente in cui si trovava il pesce che poteva così durare anche vari mesi, essere trasportato e stoccato. Al momento di consumare il pesce così conservato, il riso però veniva eliminato. Questa tecnica di conservazione del pesce venne introdotta in Giappone dalla Cina o dalla Corea assieme alla coltivazione del riso tra il terzo e l’ottavo secolo e in alcune regioni è ancora in uso con il nome di Narezushi o Funazushi a seconda della zona di produzione e del pesce utilizzato. La prima evoluzione Con il periodo Muromachi (1336-1573), si incominciò a non buttare più il riso fermentato, ma a consumarlo assieme al pesce.
    [Show full text]
  • Beyond Nigiri and Anisakiasis, the Tale of Sushi: History and Regulation
    Beyond Nigiri and Anisakiasis, The Tale of Sushi: History and Regulation The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation Beyond Nigiri and Anisakiasis, The Tale of Sushi: History and Regulation (2006 Third Year Paper) Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:8852152 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA Microsoft Word 10.0.6612; Beyond Nigiri and Anisakiasis, The Tale of Sushi: History and Regulation Food and Drug Law Third Year Paper Cindy Hsin-I Feng May 5, 2006 Professor Peter Barton Hutt Abstract: This paper is an exploration of the history of sushi consumption in the United States and how the ingredients of sushi are regulated. The paper delineates the course of sushi’s culinary history in Japan, and will attempt to present an overview on the incremental process by which sushi as a cuisine evolved from a humble street food with scarce recognition to an immensely sophisticated popular cuisine in Japan and America. After describing and analyzing the historical background of sushi, the paper will present the underpinnings of the confounding set of etiquettes that center the art of consuming sushi. This paper will also examine sushi as an exemplary form of successful, multi-directional product of globalization. It is intriguing to observe sushi as a circulating global commodity that internalizes and promotes regional dietary preferences and cultural practices.
    [Show full text]
  • Apostila Demonstrativa
    ApostilaApostila Demonstrativa demonstrativa Ilustrada O início Há séculos no sudeste asiático se tornou conhecido o método que conservava peixes empacotando-os junto com arroz. Porém, a fermenta- ção advinda do arroz fazia com que a produção de ácido lático azedasse o peixe evitando sua decomposição. As circunstancias da época fazia com que as pessoas comessem esses peixes em lugares onde não era pos- sível encontrá-lo fresco. Somente muito tempo mais tarde é que se criou o hábito de preparar a refeição e comer peixe cru com arroz previamente fermentado. Na região do lago Biwa (Japão) surgiu há cerca de 1.300 anos o FunaZushi cujo preparo levava um tempo estimado entre dois meses a mais de um ano. Na ocasião só comia-se apenas o peixe. Sem duvidas além do vasto tempo de preparo era um gritante desperdício de arroz. O NareSushi Por volta do século XV nasce o NareSushi. O efeito que causou esse surgimento foi dado pela maturação do arroz que finalmente passou a ser conseguida em menos tempo. Não podemos nos esquecer também que com o acréscimo de outros ingredientes como Gengibre, Wasabi e Shoyu - o famoso sushi mudou de nome. Pela primeira vez na história o arroz passou a ser comido junto com o peixe. Arroz no Vinagre Foi um médico chamado Matsumoto Yoshiichi de Edo (Tóquio) quem finalmente – em meados do século XVII – conseguiu conceber a ideia de vina- gre no arroz para fermenta-lo. O tempo de preparo finalmente foi reduzido de forma produtiva. O Sushi O sushi como conhecemos foi finalmente concebido nos primórdios do século XIX e era chamado de EDOMAE SUSHI pelo fato de frutos do mar ser ali colhidos.
    [Show full text]
  • Porovnanie Sushi Barov V Prahe
    Porovnanie sushi barov v Prahe Bakalárska práca Korina Kovácsová Vysoká škola hotelová v Praze 8, spol. s r.o. katedra Hotelierstva Študijný program: Gastronómia, hotelierstvo a turizmus Študijný obor: Hotelierstvo Vedúci bakalárskej práce: Ing. Zbyněk Vinš Praha 2019 The comparison of sushi bars in Prague Bachelor´s dissertation Korina Kovácsová The Institute of Hospitality Management in Prague 8, Ltd. Department of Hospitality Bachelor’s degree programme: Gastronomy, Hospitality Management and Tourism Bachelor´s degree field: Hospitality Management Thesis Advisor: Ing. Zbyněk Vinš Prague 2019 ***** Čestné prehlásenie Prehlasujem, že som bakalársku prácu na tému Porovnanie sushi barov v Prahe vypracovala samostatne a všetku použitú literatúru a ďalšie podkladové materiály, ktoré som použila uvádzam v zoz- name použitých zdrojov, a že zviazaná tlačená a elektronická podoba práce je zhodná. V súlade s § 47b zákona č. 111/1998 Sb., o vysokých školách, v platnom znení, súhlasím so zverejňovaním svojej bakalárskej práce, a to v neskrátenej forme, v elektronickej podobe vo verejne prístupnej databáze Vysokej školy hotelovej v Prahe 8, spol s r.o. ................................ Korina Kovácsová V ................................ dňa 25.4.2019 Abstrakt KOVÁCSOVÁ, Korina. Porovnanie sushi barov v Prahe. [Bakalárska práca] Vysoká Škola Hotelová. Praha, 2019. 59s. Popularita sushi vo svete vzrástla do takých rozmerov, že sa stalo hitom 21. storočia a mimo osobitných reštaurácií je podávané vo väčšine obchodných centier formou running sushi. Cieľom tejto práce je porovnanie kvality, rozsahu a cien služieb poskytovaných jednotlivými prevádzkami sushi barov v obchodných centrách v Prahe. K naplneniu tohto cieľa sme pou- žili nasledujúce výskumné metódy. Za účelom zberu dát potrebných na komparáciu a anlýzu jednotlivých sushi barov, sme využili metódu mystery shoppingu.
    [Show full text]
  • Perubahan Ciri Tradisional Sushi Di Kota Medan Medan
    PERUBAHAN CIRI TRADISIONAL SUSHI DI KOTA MEDAN MEDAN NI OKERU SUSHI NO DENTŌTEKINA TOKUCHŌ NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Oleh: NI DESAK MADE WIDYA SARI NIM: 150708029 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2020 PERUBAHAN CIRI TRADISIONAL SUSHI DI KOTA MEDAN MEDAN NI OKERU SUSHI NO DENTŌTEKINA TOKUCHŌ NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Disetujui Oleh: Pembimbing Prof. Hamzon Situmorang, MS, Ph. D NIP. 19580704 198412 1 001 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2020 Disetujui Oleh: Fakultas Ilmu Budaya Universitas Sumatera Utara Medan Medan, 17 Januari 2020 Program Studi Sastra Jepang Ketua, Prof.Hamzon Situmorang, M.S., Ph.D NIP. 19580704 1984 12 1 001 PENGESAHAN Diterima Oleh: Panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam bidang Ilmu Sastra Jepang pada Fakultas Ilmu Budaya Universitas Sumatera Utara Pada : Pukul 14.00 WIB Tanggal : 17 Januari 2020 Hari : Jum’at Program Studi Sastra Jepang Universitas Sumatera Utara Dekan, Dr. Budi Agustono, M.S NIP. 19600805 198703 1 001 Panitia Tugas Akhir: No. Nama Tanda Tangan 1. Prof. Hamzon Situmorang, M.S, Ph.D (...........................) 2. Drs. Eman Kusdiyana, M.Hum. (...........................) 3. Drs. Amin Sihombing, M.Si. (...........................) KATA PENGANTAR Segala puji dan syukur penulis ucapkan kehadirat Tuhan Yang Maha Esa, karena berkat rahmat dan karunia-Nya penulis dapat menyusun dan menyelesaikan skripsi ini, sebagai salah satu syarat untuk menyelesaikan tugas akhir untuk memperoleh gelar Sarjana Sastra di Universitas Sumatera Utara.
    [Show full text]
  • Food Diversity
    From the Editor Food Diversity With the growth in numbers of foreign travelers to Japan in recent years, “food diversity” has become a hot keyword in industries such as tourism, food manufacturing, and food service, as they look to deal with food tourism. Of course, with differences in culinary culture, dietary habits, religion, and other aspects around the world, there is a huge variety of characteristic foods and dishes. Other than religious and geographic characteristics, for vegetarian and vegan recipes. In this there are also health-based preferences and issue, we have devoted the largest share medical restrictions. Food diversity means of our pages to this event. developing an environment that respects The Cabinet Secretariat canteen has and accepts those differences. It means been offering a vegan menu since April taking action to broaden the range of meal 2017. The Cabinet Secretariat canteen options available to foreign tourists, by has even been featured on the ”Meat developing and providing diverse menus Free Monday” (Eat vegetarian / vegan that consider the various constraints. once a week), which is promoted by Halal foods for Muslims have been in the Paul McCartney. From this May, it has spotlight in Japan, but compared to the jumped from “veggie once a week” to growth in numbers of foreign travelers to “veggie twice a week”. The canteen at Japan and the diversifi cation of domestic Tokyo Metropolitan Government Offi ce culinary culture, support for food diversity started offering a vegan set menu in in general hotels and restaurants etc. has October 2018. been lagging behind. The Japan Tourism Mr.
    [Show full text]