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9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese. -
Beluga Caviar Siberian Attilus Sturgeon Caviar Attilus
0 caviars and gourmeProducts t foods OneBlack stop caviar source for delicious first Red caviarclass delicacies. Truffles See our products Foie gras Smoked fish Gift box About Wholesale Black caviar Red caviar Blog Bar & Lounge Contact Foie gras Smoked fish Truffles Gift Box Best sellers Oscietra Caviar Special Reserve BELUGA STURGEON Kaluga Caviar Beluga sturgeon From $62.00 From $84.00 Add to cart Add to cart Join our mailing list Email Subscribe Products Affiliate Program Company Contact FAQ Terms EN RU PO C 2006 - 2020 OLMA IV Inc. All Rights Reserved 0 caviars and gourmeProducts t foods AboutOne stop source for delicious first class delicacies. Wholesale See our products Blog Bar & Lounge Contact Black caviar Red caviar Foie gras Smoked fish Truffles Gift Box Best sellers Oscietra Caviar Special Reserve BELUGA STURGEON Kaluga Caviar Beluga sturgeon From $62.00 From $84.00 Add to cart Add to cart Join our mailing list Email Subscribe Products Affiliate Program Company Contact FAQ Terms EN RU PO 2006 - 2020 OLMA IV Inc. All Rights Reserved 0 Black caviar Go back Home / Black caviar Oscietra Caviar Special Reserve BELUGA STURGEON Kaluga Caviar Beluga sturgeon From $62.00 From $84.00 Add to cart Add to cart BELUGA CAVIAR SIBERIAN ATTILUS STURGEON CAVIAR ATTILUS From $145.00 From $92.00 Add to cart Add to cart Caviar royal Baerii caviar oscietra ATTILUS ATTILUS From $145.00 From $92.00 Add to cart Add to cart 1 2 3 4 5 Brands BELUGA STURGEON (9) SIBERIAN OSETRA AURORA CAVIAR (6) ATTILUS BELUGA CAVIAR (8) HACKLEBACK STURGEON (8) PADDLEFISH CAVIAR (6) WHITE STURGEON (9) KALUGE ROYAL CAVIAR (8) Join our mailing list Email Subscribe Products Affiliate Program Company Contact FAQ Terms EN RU PO 2006 - 2020 OLMA IV Inc. -
Garden Court Cafe MENU
LUNCH Garden Court Cafe MENU DIM SUM SMALL PLATES ENTRÉES DESSERTS STEAMED EDAMAME 14 GARDEN COURT SALAD 14 MISO MAPLE GLAZED SALMON 26 COCOA COTTON SOFT 12 furikake salt hand-sheared greens, pumpkin seeds, jasmine rice, crispy brussel sprouts CHEESE CAKE vegan, gluten-free sake poached pear, red-miso vinaigrette black tea anglaise sauce vegan PANDAN CHICKEN BREAST 24 SHRIMP DUMPLINGS 14 jasmine rice, coconut braised EXOTIC LIME MOUSSE 12 black vinegar-soy dipping sauce CRAB CAKE 16 kabocha squash meringue tuile, tequila mango puree, yuzu, frisée, ume dip gluten-free VEGETABLE DUMPLINGS 12 pineapple chutney black vinegar-soy dipping sauce KABOCHA SQUASH GNOCCHI 15 PHO GA 22 ASSORTED COOKIES 10 ricotta, candlenut, thai basil pesto* rice noodle, poached chicken, chicken broth, SAMOSA 8 vegetarian bean sprouts, thai basil & PETITS FOURS* peas, potato, cilantro chutney gluten-free chef’s selection cegan SOUP OF THE DAY BOWL 10 BENTO BOX MP ICE CREAM 10 CUP 8 Chef’s Choice of Main & Sides vanilla & green tea SEASONAL FRUIT 8 SIDES *Contains Nuts JASMINE RICE 6 **These items are served raw or undercooked, vegan, gluten-free or contain (may contain) raw or undercooked Ingredients. Consuming raw or undercooked meats, TOASTED NAAN 6 poultry, seafood, shellfish or eggs may increase vegetarian your risk of foodborne illness. MASOOR DAL 9 spiced lentils vegan, gluten-free JAPAN Map of CHINA DASHI BLACK VINEGAR KOREA A Japanese broth made most commonly by A vinegar made from rice and KOCHUJANG steeping Kombu (a type of kelp) and katsuobushi EASTERN CUISINE sorghum popularized in the southern Also known as Gochujang, it is a Korean (flakes of dried and fermented fish) in water. -
Explorers, Traders &Immigrants
Explorers, Traders Immigrants Tracking the Cultural and Social Impacts &of the Global Commodity Trade A Curriculum Unit for Grades 9 – 12 i ii Explorers, Traders Immigrants Tracking the Cultural and Social Impacts &of the Global Commodity Trade Primary Researchers: Natalie Arsenault, Outreach Director Teresa Lozano Long Institute of Latin American Studies Christopher Rose, Assistant Director Center for Middle Eastern Studies Allegra Azulay, Outreach Coordinator Center for Russian, East European & Eurasian Studies Rachel Meyer, Outreach Coordinator South Asia Institute Hemispheres The International Outreach Consortium at the University of Texas at Austin http://www.utexas.edu/cola/orgs/hemispheres/ [email protected] iii Explorers, Traders & Immigrants: Tracking the Cultural and Social Impacts of the Global Commodity Trade Publication Date: October 2008 This unit contains copyrighted material, which remains the property of the individual copyright holders. Permission is granted to reproduce this unit for classroom use only. Please do not redistribute this unit without prior permission. For more information, please see: http://www.utexas.edu/cola/orgs/hemispheres/ iv Table of Contents Explorers, Traders & Immigrants: Tracking the Cultural and Social Impacts of the Global Commodity Trade Table of Contents Introduction . vii Standards Alignment . ix National Geography Standards Alignment . xi Blank World Map . xiii Image Analysis Worksheet . xv Caviar: From Elite Treat to Marketing Magic .................................. 1 Introduction . 2 Section 1: A Common Russian Delicacy . 3 Section 2: Crisis in the Caspian . 7 Section 3: The Rise and Fall of the Atlantic Sturgeon Trade . 14 Section 4: The Marketing and Politics of a Banned Luxury . 20 Graphic Organizer 1 . 25 Graphic Organizer 2 . 26 Chocolate: From New World Currency to Global Addiction ...................... -
Appetizers Salads Seafood Plateau Raw
APPETIZERS g uah Ligurian olives, pickled artichokes, Tête de Moine cheese, salmon bruschetta, tuna paste, figs, guacamole and crunchy croutons 330 455 Tuna bruschetta 140 185 NEW Bruschetta with smoked sea bass 150 278 Bruschetta with crab meat 200 415 Artichoke carpaccio with truffle dressing 150 315 Crispy fried zucchini and eggplant with yogurt sauce 180 125 Shrimp popcorn with japanese mayonnaise 160/50 285 Crabcake with japanese mayonnaise 130/30 485 Fritto misto with squid, shrimps, sea bass, green onion and zucchini 220/50/30 295 Mussels with wine sauce and crispy baguette 500/50 275 SALADS NEW Caesar salad with tiger prawns and crispy Parma ham 270 535 NEW Nicoise salad with Yellow Fin Tuna 280 315 NEW Ceviche with mango and avocado 270 275 NEW Stracciatella with juicy tomatoes 170 345 Green salad with zucchini, avocado, lettuce leaves and radish 200 178 Mozzarella burrata with cherry tomatoes 250 286 Seafood salad 300 655 Salad with octopus, potatoes and smoked cherry tomatoes 230 478 Crab salad 230 615 SEAFOOD PLATEAU Small plateau of seafood (shrimps, bulots, crab phalanges, salmon, Gamba Roja shrimp and tuna sashimi, 3 Fine de Claire oysters №2, 3 Gillardeau oysters №2) 980/250 2 690 Big plateau of seafood (shrimps, bulots, lobster, 3 Fine de Claire oysters №2, 3 Gillardeau oysters №2, 3 White Pearl oysters №2, tuna sashimi, salmon sashimi, scallop sashimi) 1200/450 4 980 RAW BAR NEW Salmon ceviche with mango and kimchi sauce 160 355 Sea bass ceviche 190 325 Piquant ceviche with dorado 220 325 Salmon poke with Japanese mayonnaise -
Cold Starters Ice Plateau of Local Seafood Hot
COLD STARTERS Mix of greens and herbs, fresh vegetables, truffle dressing 350 Assorted Greek olives 350 SET №1 Oyster, tapioca, relish, aloe (VEGETABLES) 440 1 950 Oyster Fin de clair, black caviar 650 Beetroot rose with almond mousse Turkey and rabbit liver pate, brioche, stewed onions, seasonal berries 450 Fresh zucchini with avocado mousse and pine nuts Dim Sum with beetroot and wasabi sauce Ripe tomatoes, shallots, tomato water, basil, mustard oil 500 Celery root steak with truffle caviar Beef tartare, red caviar, mousse eggplant miso Avocado / Yogurt / Feijoa 650 Fresh scallops, lemon marmalade, relish, seasonal berries, young peas 650 WINE ACCOMPANIMENT Avocado tartare, black caviar FROM RUSSIA WITH LOVE 990 950 ICE PLATEAU OF LOCAL SEAFOOD Chardonnay Vintage Fanagoria, Russia .................................. 125ml King crab leg, fresh scallop, «Khasanskaya» oysters, Caberne Fran Rose Winemaker & Sommelier, Russia ..... 125ml shrimps: Sakhalin chilim, sea dragons, northern angle-tailed 7500 NOT OURS, BUT LOVELY HOT STARTERS 1200 Beef tails, cumin oat chip, mustard, honey 590 Prosecco Belstar, Brut, Italy ........................................................... 125ml Chablis La Pierrelée, La Chablisienne, France ..................... 125ml Langoustine, cauliflower, miso, rhubarb, iceberg sauce 750 Сrab, spinach, potato croquet, aioli 890 Potatoes, strachatella, black caviar 990 SOUP Young asparagus cream 490 Okroshka with kefir: sturgeon, seaweed, seasonal vegetables, northern pike caviar 650 MAIN COURSE Duck, onion caramel, -
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus. -
Menu Ake Wehpo Yleosuo Gmoein Sgta Artll T Do Ayyo!Ur Day!
BANGKOK SUKHUMVIT E ats & treats Restaurant Menu AKe wehpo yleosuo gmoein sgta artll t do ayyo!ur day! THB 180 Breakfast Fresh Fruit Salad Set Breakfast Seasonal Fruit Compote THB 180 Your choice of apple, peach or prune Continental Breakfast THB 420 Yoghurt THB 160 Your choice of juice: Orange, Pineapple, Apple, Low Fat Yoghurt Plain Yoghurt Mixed Fruit Yoghurt Guava or Tomato Your choice of morning breakfast pastries (3 pieces) Morning Pastries Choose from: Plain Croissant, Whole Wheat Croissant, Selection of 3 Pieces per Serving THB 160 Chocolate Danish, Fruit Danish, Doughnut, Chocolate Selection of 5 pieces per Serving THB 200 Muffin, Low Fat Muffin, Soft Rolls, Hard Rolls, French Baguette, Whole Wheat Toast or Regular Toast Plain Croissant Doughnut Whole wheat croissant Served with choose 3: Butter, Margarine, Salted Butter, Low Fat Muffin Fruit Danish Chocolate Danish Strawberry Jam, Pineapple Jam, Orange Marmalade, Plain Toast Soft Roll Chocolate Muffin Nutella, Peanut Butter, Honey Plain Toast French Baguette Whole Wheat toast Seasonal Fresh Fruit Plate Served with choose 3 Or Fruit-Flavored or Natural Low Fat Yoghurt Butter Margarine Pineapple Jam Salted butter Nutella Strawberry Jam Freshly Brewed Tea or Coffee, Decaffeinated Coffee or Hot Chocolate Honey Peanut Butter Orange Marmalade Cereals THB 180 American Breakfast THB 480 Corn Flakes Rice Krispies Coco Pop Your choice of Continental Breakfast Muesli All bran And 2 Eggs Cooked to Your Liking: Fried, Poached, Scrambled, Boiled or Omelette Served with choice of : Served with -
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups. -
(12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku Et Al
US 2006O1947.43A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku et al. (43) Pub. Date: Aug. 31, 2006 (54) METHOD FOR INHIBITING ACRYLAMIDE Publication Classification FORMATION AND USE THEREOF (51) Int. Cl. A6II 3 L/70 (2006.01) (76) Inventors: Kazuyuki Oku, Okayama (JP); Michio A6II 3L/98 (2006.01) Kubota, Okayama (JP); Shigeharu A2.3L 3/05 (2006.01) Fukuda, Okayama (JP); Toshio (52) U.S. Cl. ............................. 514/23: 514/561; 426/665 Miyake, Okayama (JP) (57) ABSTRACT Correspondence Address: An object of the present invention is to establish a method BROWDY AND NEIMARK, P.L.L.C. for actively suppressing the formation of acrylamide, which 624 NINTH STREET, NW is formed by heating edible materials at a relatively high temperature, and uses thereof, and to provide more safe SUTE 3OO compositions such as foods, beverages, cosmetics, pharma WASHINGTON, DC 20001-5303 (US) ceuticals, and intermediates thereof. The present invention solves the above object by providing: a method for Sup (21) Appl. No.: 10/536,268 pressing the formation of acrylamide, comprising the steps of incorporating an organic Substance having an ability of (22) PCT Filed: Nov. 20, 2003 Suppressing the formation of acrylamide into an edible material having a possibility of forming acrylamide by (86). PCT No.: PCT/UP03/14819 heating and heating the resulting mixture, when heating the edible material; compositions such as foods, beverages, (30) Foreign Application Priority Data cosmetics, pharmaceuticals, and intermediates thereof, pro duced by the method, whose possibility of forming acryla Nov. 27, 2002 (JP)..................................... -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese -
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.