Sushi in the United States, 1945--1970
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Washoku Guidebook(PDF : 3629KB)
和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences. -
Choice and Representation in New York City's Selective Exam Schools
Rice Examiner The Ethics of Eating: A Comparative Study of Sustainable Restaurants in Austin, TX and London, UK Hope Lawrence A pressure is building which is bound to revolutionize the con- sumption habits of the developed world. It comes from the changes we are witnessing first hand—as global weather patterns continually reach new extremes and the oceans fill with plastics, we find homes flooded under nearly fifty inches of water and tangled, poisoned animals washed up on our beaches. A new crisis emerges from every direction, making the task of finding solutions daunting. Corporations are capable of large-scale impacts but prioritize profit over morality, so although the individual con- sumer is responsible only for a fraction of the environmental toll currently burdening our planet, consumers must be held accountable for imple- menting the changes they want to see. As activist and author Anna Lappé so eloquently said, “every time you spend money, you’re casting a vote for the kind of world you want” (Lappé, 2010). Change in mass consump- tion habits may be achieved through a cultural shift in the ethics of our purchases, both lowering individual impacts while effectively and directly relating a company’s environmental initiatives and commercial profits to one another. Ethical consumption is a broad subject, making it dangerously undefinable and thus uncontrollable in marketing. The very idea of a perfectly ethical consumer is impossible to achieve due to the complexity of commercial ethics—one must consider a product’s materials’ origin, workers’ treatment and wages all along the chain of production, the product’s life span post-disposal, and much more. -
BASIC STOCK “DASHI” Dashi Or Basic Stock Plays a Fundamental Role in Simmered Dishes, Soups and Other Japanese Cuisine, Ultimately Determining Their Flavors
BASIC STOCK “DASHI” Dashi or basic stock plays a fundamental role in simmered dishes, soups and other Japanese cuisine, ultimately determining their flavors. This tasty stock will greatly enhance the overall taste of food and by learning how to prepare it, cooking Japanese food will become more fun. PREPARATION: 2000ml water Warm up the water, just before boiling add: 40g kombu algae (previously soaked in cold water for 2-4hrs) When the water boils, add: 60g dried Shiitake mushrooms/Bonito flakes MISO SOUP WITH EGGPLANT “MISO SHIRU” Miso soup is an integral part of Japanese cuisine. Properly prepared dashi is the crucial element in miso soup. 1. Cut eggplant and leek into bite-sized pieces (soak eggplant in cold water first for few minutes to eliminate the bitterness). 2. Prepare dashi. 3. Cook dashi in middle-high temperature. Add eggplant and lower the temperature just before boiling. Gradually add miso paste and stir lightly. Add leek. Serve in small bowls. Instead of eggplant, other types of vegetables can be used in miso soup such as spinach, onion, cale, wakame algae or classic Japanese tofu. Taste of miso paste differs from brand to brand – some miso pastes are more salty and assertive in taste so it is necessary to taste the miso paste before preparation. INGREDIENTS -2 eggplants -1200ml dashi -90 g miso paste -leek “TEMPURA” Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 1. Prepare sauce – Cook soy sauce, mirin and sake (medium heat) for several minutes. Remove the heads of the shrimps, shell and devein but leave the tails attached. -
Cuisines of Asia
WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat. -
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. -
Dinner Sushi
SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs. -
Johnston-Dinner-Menu-041419.Pdf
W A S A B I __________________________________________________________ Wasabi has been delighting guests since 2011. From the first, Wasabi Chi in Des Moines and now Wasabi in Johnston. In the past seven years, we’ve never stopped discovering, exploring and innovating. At Wasabi Johnston, we hope to bring new school vision to old school values. __________________________________________________________ “The top new restaurant of the year was Wasabi Chi, the best example yet of both the positive feng shui & stylish sushi. Jay Wang’s café upgrades the genre with original methods and personalized style. His presentations are sensational.” - CITYVIEW “The owners [at Wasabi Tao]…have crafted a stylish sushi bar in the heart of downtown Des Moines that feels like it’s airlifted straight out of Manhattan.” - DES MOINES REGISTER “Wang’s kitchen creates its own positive energy. This is the new benchmark for sushi/Asian fusion in Iowa.” - CITYVIEW “Wasabi literally has anything you could want from an Asian restaurant.” - DES MOINES IS NOT BORING __________________________________________________________ Beaverdale Location Waukee Location 5418 Douglas Ave 9500 University Ave #2101 Des Moines, IA 50310 West Des Moines, IA 50266 Wasabi Johnston @wasabidsm www.wasabidsm.com Soups+ Salads Cold Starters (GF) Miso Soup $2 * Sashimi Sampler $14 7 pcs Chef’s choice sashimi (GF)! Seafood Tom Yum Soup $9 shrimp, scallop, white fish, shiitake mushroom, tomato, cilantro in a spicy herb broth * Golden Salmon (3) $12 seared salmon, spicy crab, yuzu miso sauce (GF,V) Green Salad $4 w. homemade ginger sesame dressing * Tuna Poke $12 add avocado, extra $3 chopped tuna, cucumber, onion, masago, spicy sesame dressing (GF,V) Seaweed Salad $5 ! Spicy Squid Salad $8 (GF)!* Yellowtail Jalapeno $12 cucumber, kikurage mushroom, spicy sesame jalapeno, cilantro, sriracha, masago, ponzu sauce dressing ! Kani Salad $6 spicy crab, cucumber, spicy mayo & masago Starters (V) Crispy Brussels Sprouts w. -
How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
foods Article How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics? Montserrat Martínez-Pineda * , Cristina Yagüe-Ruiz and Antonio Vercet Faculty of Health and Sports Science, University of Zaragoza, Plaza Universidad, 3. 22002 Huesca, Spain; [email protected] (C.Y.-R.); [email protected] (A.V.) * Correspondence: [email protected]; Tel.: +34-974-292759 Received: 18 April 2020; Accepted: 7 May 2020; Published: 13 May 2020 Abstract: Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables. Keywords: coating; ethanol; hydrocolloid; maltodextrin; oil; crispiness; tempura-batter; organoleptic characteristics 1. Introduction Despite variations in culinary traditions around the world [1] fried products are appreciated worldwide, in part due to their palatability. -
Wasabi Menu May 2020 Back
MAKI Substitutions — Brown rice +1 Forbidden Rice +2 Soy Paper +2 Cucumber Wrap +3 Fried +2 AVOCADO DFG OCEAN SPICY SALMON, Sliced Avocado | 7 Spicy tuna and cucumber. Yellow-tail, yellow-fin tuna, SCALLOP, OR TUNA Topped with tataki tuna super white tuna, asparagus, Spicy mix, and cucumber topped with ALASKA and spicy ponzu sauce | 13 cucumber, avocado and jalapeno masago | 9 rolled in sesame seed soy paper California Roll topped and presented with a side dish of CARDINAL with fresh salmon | 12 DRAGON'S BREATH spicy ponzu marinade | 16 SPICY OMEGA Yellowfin tuna, avocado and Spicy salmon and shrimp tempura. BATMAN steamed shrimp rolled in forbidden OMG Topped with tuna, avocado and sweet chili sauce | 13 Smoked eel, cucumber, avocado, black rice. Topped with shredded Spicy tuna and shrimp tempura cream cheese, masago and eel sauce crab, tobiko, our creamy topped with seared white tuna, garlic (Seaweed on outside) | 11 firecracker sauce and wasabi mayo. olive oil and radish sprouts | 13 SPIDER Served on flaming plate | 16 Soft shell crab, cucumber, BONSAI PHILADELPHIA avocado and spicy mayo. Tempura sweet potato, spring mix, FIRECRACKER Smoked salmon, cream cheese, Topped with eel sauce and masago | 12 carrot, agave, asparagus and avocado Fried roll with tuna and cream cheese. masago, cucumber and avocado | 9 (Seaweed on outside) | 8 Topped with fried salmon, crunch, TUNA scallions, spicy seafood sauce, PLAYBOY Fresh yellow-fin tuna | 9 C.J. SPECIAL spicy mayo and eel sauce | 14 +1 Topped with Tuna Shrimp tempura, cream cheese, Spicy tuna and shrimp tempura. VEGETABLE cucumber and avocado. Topped with GEISHA Topped with salmon, avocado and Asparagus, cucumber, oshinko, carrot seared salmon, crunch, masago, Tuna, yellow-tail, smoked eel, wasabi trio sauce | 13 and avocado | 7 OCEAN spicy mayo and eel sauce | 14 cucumber and avocado. -
Download Our Menu In
Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched -
Tofu Poke, Wakame, Corn Fit Potato Nori Soup
TOFU POKE, WAKAME, CORN FIT Portion Size: ¾ cup Yield: 4 servings Tofu, extra firm 8 oz Corn, fresh, removed from cob 8 oz Canola Oil 1 tsp All Purpose Flour ¼ cup Corn Starch ¼ cup Salt ¾ tsp Black Pepper ½ tsp Sesame Oil 1 TBSP Wakame, Seaweed Salad ½ cup Ginger, fresh, minced 1 TBSP Soy Sauce, Low Sodium 1 TBSP Scallions, chopped 2 TBSP Jalapeno Peppers, minced 2 TBSP Sambal, Chili Paste 1 TBSP 1. Drain tofu and press it in a colander for 2 hours to rid of excess water. Cut tofu into 1/2" pieces. Nutrition Info (per serving): Cal: 240, 2. Toss corn with oil, roast at 350°F for 10-12 minutes or until tender. 3. In a bowl, whisk together flour, cornstarch, salt, and pepper. Toss cubed tofu Total Fat: 16g, Sat Fat: 2g, with dry ingredients and shake off excess. Sodium: 475 mg, Carbs: 14g, 4. Fry tofu in oil that is 350°F until golden brown. 5. Toast sesame oil in a pan until fragrant. Protein: 12g, Sugar: 3g, Fiber: 2g 6. In a large bowl, toss together roasted corn, fried tofu, toasted sesame oil, seaweed salad, ginger, soy sauce, scallion, jalapeno, and sambal. Chill. POTATO NORI SOUP FIT Portion Size: 1 cup Yield: 10 servings Water 10 cups Nori, finely chopped ¼ cup Yukon Gold Potatoes, diced 1 ½ cup Yellow Onion, chopped ½ cup Ginger, minced 2 tsp Garlic, minced 2 tsp Low Sodium Soy Sauce 1 TBSP Scallions, chopped 2 TBSP Sesame Oil 1 ½ tsp 1. Place water in large pot, add the nori and bring to a boil. -
Free and Priceless Issue 12
Issue 12 | Spring 2006 Free and Priceless Spring 2006 ISSUE 12 th f students, ortheir Union, University-Student the LosAngeles, State University, those of their respective authors and are not necessarily those of of those necessarily not are and authors respective their of those Th aculty er e e CONTRIBUTING EDITORS........... views expressed in expressed views PUBLISHER............................. Frederick Smith Jessica Hoffmann m , ay beasm staff orad EDITOR IN CHIEF..................... Christine Petit Daria Teruko Yudacufski ASSISTANT EDITOR................... Irina Contreras Ruth Blandón COPY EDITOR........................... Jennifer Ashley DESIGNER................................U-SU Graffix any viewpoints expressed here as there are feminists. Opinions are Opinions feminists. are asthere here expressed viewpoints any ministr FOUNDING EDITOR................... Stephanie Abraham DESIGN CONSULTANT............... Eve NaRanong 30 29 28 27 26 25 18 17 14 13 11 10 9 8 3 23 19 15 10 29 8 7 6 5 2 LOUDmouth ators . An WRC University-Student Union, 5151 State University Drive, Los Angeles, Calif.,90032. LosAngeles, Drive, 5151 StateUniversity Union, University-Student WRCat(323)343-3370 or the Pleasecontact ourdiversecommunity. of heritages and histories uniqueexperiences, and shared both the thatexplore services and programs of variety awide weoffer awareness, cross-cultural toincreasing Withacommitment oppression. of forms other and heterosexism sexism, racism, thatchallenges campusenvironment aninclusive aswell asfoster learning student