DOCSLIB.ORG

House Salad 5 Wakame Salad 6 Cucumber Mint Salad 6 Spinach

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
House Salad 5 Wakame Salad 6 Cucumber Mint Salad 6 Spinach SALAD サラダ HOT APPETIZER 温かいおつまみ House Salad 5 Spring mix, beets, carrots, crispy wonton Crispy Rice Spicy Tuna 15 cup, cabbage, oranges, tomatoes, sweet Pan fried crispy rice, spicy tuna, wasabi potato crunch, ginger dressing aioli, teriyaki sauce Add chicken (+3) Asparagus Beef 9 Wakame Salad 6 NY steak, asparagus, teriyaki sauce, asparagus tempura Assorted seaweed, cucumber, daikon, ponzu Panko Scallop 10 6 Cucumber Mint Salad Pan seared breaded scallop, teriyaki Cucumber ringlets, shiso mint, crispy sauce, tomato basil sauce wonton cup, spring greens, ginger dressing Crab Cake 9 Spinach Salad 6 Crab cake, spicy mayo, wasabi aioli Blanched spinach, spring greens, grilled Edamame 5 asparagus, gomae sauce, teriyaki Steamed soybean pod, sea salt 12 Agedashi Tofu 5 Spicy Tuna Seaweed Salad Deep fried tofu, soy dashi broth, grated Wakame, tuna, avocado, daikon sprouts, daikon, nori confetti chili sesame dressing Shumai 5 Sashimi Salad 12 Steamed shrimp dumplings, citrus soy Tuna, salmon, white fish, spring greens, sauce, scallion, togarashi cucumber, red onion, masago, nori confetti, Gyoza 5 tangy gochujang sauce Pan fried dumplings, citrus soy sauce, Fuji Kale Salad 6 scallions, togarashi, choice of pork or vegetable Fuji apple, kale, walnuts, dried cranberries, Stuffed Mushroom 8 ginger dressing Snow crab stuffed button mushrooms, panko, spicy mayo, wasabi aioli Dragon Fire 12 Soft shell crab, fresh water eel, asparagus, tuna, red tobiko, unagi sauce, chili oil Jalapeno Popper 12 ROBATAYAKI 炉辺焼き Jalapeno stuffed with spicy tuna, cream cheese, spicy mayo, teriyaki sauce 7 Negima Gyu Tataki 11 Chicken with scallions and sea salt Flash seared NY steak, tomato, ponzu, herb oil, scallion 7 Beef Tempura 5 NY Steak, shishito pepper, sea salt Deep fried asparagus, carrot, onion, Bacon Scallop 7 kabocha, sweet potato. Add shrimp (+2) Applewood smoked bacon wrapped Karaage 8 scallops, tare sauce Deep fried chicken, shishito peppers, chili mayo Pork Belly 7 Okonomiyaki 9 Pork belly, Kimchee purée Tepan fried Japanese seafood pancake, Shishito Pepper 6 okonomi sauce, Japanese mayo Shishito pepper, Jalapeno ponzu Takoyaki 6 7 Flour battered octopus, Japanese mayo, Ebi sweet soy, nori powder Tiger shrimp, sea salt Ika Karaage 10 Mushroom 6 Lightly battered and fried squid, chili mayo Shiitake mushroom, Jalapeno ponzu COLD APPETIZER 冷たいおつまみ NIGIRI & SASHIMI にぎり寿司・刺身 Mango Unagi Spring Roll 12 O-Toro 8 Tiger Shrimp 3 Blue Fin Tuna 5 Sweet Shrimp 4 Unagi, cucumber, avocado, mango, daikon, spring mix, soy wrap, rice paper, Big Eye Tuna 3 King Crab 6 sweet miso, yuzu kosho, sweet soy Escolar 3 Hokkaido Scallop 4 Truffle Yuzu Salmon 12 Zuke Sake 4 Squid 3 4 3 Salmon, truffle yuzu sauce, micro greens Kanpachi Tamago Red Snapper 3 Smelt Roe 3 Maguro Tartare 12 Fluke 3 Mackerel 3 Tuna tartare, pico de gallo, tobiko, 3 3 avocado, shiso ponzu, wonton chips Yellowtail Tobiko Fatty Yellowtail 4 Salmon Roe 4 Blufish Ceviche 12 Salmon 3 Fresh Water Eel 3 Hawaiian amberjack, white yuzu ponzu, Sake Toro 3.5 Octopus 3 cilantro, lime zest, serrano pepper Smoked Salmon 4 Sea Urchin 8 Bluefin Tuna Zanmai 28 O-toro and Bluefin akami BASIC MAKI 巻物 Hama Chili 13 Yellowtail, jalapeno, ponzu, tobiko, Big-eye Tuna 5 orange, micro green Salmon 5 9 Oysters on a Half Shell Yellowtail & Scallion 7 3-piece shucked oyster, ponzu, pico de Spicy Tuna 7 gallo, smelt roe, Tabasco Spicy Salmon 6 5/8 Shooter -Oyster/Uni Spicy Octopus 7 Ponzu sake sauce, pico de gallo, quail egg, Spicy Scallop 8 smelt roe, Tabasco Shrimp & Cucumber 6 12 Zuke Sake Fresh water eel & cucumber 8 Marinated salmon, pickled daikon, red Salmon & Avocado 10 radish, sweet miso, ikura, micro green Tuna & Avocado 10 Shrimp Tempura 7 RICE & NOODLES ご飯･うどん Yellowtail Tempura 7 California 7 7 Fried Rice Philadelphia 9 Veggie, add chicken (+1) beef (+2) Soft Shell Crab 8 shrimp (+2) Yakisoba/Yakiudon 10/11 VEGETABLE MAKI 野菜巻物 Stir-fried noodle, mixed veggie, add chicken (+1) beef (+2) shrimp (+2) Asparagus 5 Nabeyaki Udon 12 Avocado 8 Udon, chicken, scallops, shrimp tempura, Cucumber 6 bok choy, shitake mushrooms, scallions, Oshinko (Pickled Radish) 4 napa, kombu broth Shitake Mushroom 7 Tempura Udon 12 Fried Sweet Potato 7 Udon, kombu broth, shrimp and vegetable Avocado & Cucumber 7 tempura, tempura flakes, fish cakes, scallions Veggie King 12 Bibimbop 12 Mesclun, cucumber, avocado, asparagus, oshinko, shiitake mushroom, soy wrap Spinach, carrots, mung bean sprouts, 10 zucchini, onion, shiitake, fried egg, rice in Veggie Queen a hot stone bowl, nori, add beef (+3) Tomato, cucumber, avocado, asparagus, fried soy mirin marinated eggplant Short/Long SIGNATURE MAKI ロール寿司 Black Dragon 10 / 14 Fresh water eel, spicy scallops, cucumber, avocado, Short/Long spicy mayo, eel sauce, black tobiko White Dragon 10 / 15 Green Turtle 16 Super white tuna, shrimp tempura, cucumber, Tiger shrimp, fresh water eel, avocado, tempura avocado, spicy mayo crunch, eel sauce, wasabi mayo, wasabi tobiko Red Dragon 11/ 16 Golden Dragon 13/18 Tuna, soft shell crab, cucumber, avocado, spicy Fresh water eel, lobster tempura, cucumber, mayo avocado, spicy mayo, eel sauce, citrus tobiko 11/ 16 Crazy Dragon Dirty Old Man* 12/17 Seared spicy tuna, snow crab, cucumber, avocado, Salmon tempura, cream cheese, cucumber, spicy mayo, tempura crunch avocado, spicy mayo, tempura crunch, melted Red Phoenix 10 / 14 mozzarella cheese, sweet soy, wasabi mayo Spicy tuna, snow crab, cucumber, avocado, spicy Dragon* 10 / 14 mayo Fresh water eel, shrimp tempura, cucumber, Sexy Lady 10/ 14 avocado, spicy mayo, eel sauce Spicy salmon, snow crab, cucumber, avocado, spicy Blue Alaskan* 13 / 18 mayo Spicy snow crab, king crab, cucumber, avocado, Spicy Tataki 12/ 17 spicy mayo Seared spicy tuna, soft shell crab, cucumber, Caterpillar* 10/ 14 avocado, spicy mayo, chili tobiko Avocado, snow crab, cucumber, spicy mayo, eel Ocean Drive 11/ 16 sauce, red and black tobiko Tuna, yellowtail, green peppers, cilantro, avocado, Crunchy Muffy* 12/17 spicy mayo, soy wrap, chili oil, fresh lime juice Shrimp tempura, cream cheese, cucumber, Rainbow Dragon 13/18 avocado, spicy mayo, melted mozzarella cheese, Spicy tuna tempura, cream cheese, cucumber, sweet soy avocado, spicy mayo, snow crab, tuna, escolar, Scary Spider 11/ 16 salmon, citrus mayo, tobiko Soft shell crab, cream cheese, cucumber, avocado, Kamikaze 10/ 14 spicy mayo, black and white rice, tobiko Fresh tuna, spicy tuna, spicy mayo Special Spicy Tuna 11/ 16 Mini Me 10/ 14 Spicy tuna tempura, cream cheese, shrimp, asparagus, avocado, spicy mayo, tempura crunch, Spicy salmon, spicy octopus, spicy mayo wasabi tobiko, soy wrap, sweet soy, wasabi mayo 11/ 16 Rainbow King Kong* 16 Spicy tuna, tuna, escolar, salmon Snow crab, spicy tuna, shrimp tempura, cream Totoro Kani 13 / 18 cheese, cucumber, avocado, breaded and deep Spicy tuna, king crab, cucumber, avocado, spicy fried, sweet soy, spicy mayo mayo California Crunch* 14 Taki Maki 16 Snow crab, avocado, panko crusted and deep fried, Snow crab, cucumber, avocado, scallop, masago, sweet soy, spicy mayo Japanese mayo, sweet soy Salmon Sunshine 16 Spicy Cajun 11/16 Snow crab, cucumber, avocado, spicy mayo, fresh Spicy crawfish, avocado, seared tuna, cajun spice, salmon, lemon, pico de gallo, ponzu sauce sweet soy, chipotle mayo, crispy red onion Golden Ebi* 11/16 California Sunset 10/ 14 Shrimp tempura, avocado, tiger shrimp, golden egg Fresh salmon, snow crab, cucumber, avocado, spicy sauce, sweet soy, chili mayo, crunch, Furikake mayo Salmon Obsession 13/18 Substitutions are subject to an additional cost. Spicy salmon tempura, cream cheese, snow crab, Black rice available upon request. cucumber, avocado, spicy mayo, fresh salmon, * Referencing cooked items citrus mayo, tobiko SUSHI ENTRÉE お寿司定食 KITCHEN ENTRÉE キッチン定食 All sushi entrées are served with miso soup, salad All full plates are served with miso soup, salad, and rice Supreme 39 Half/Full 6pc nigiri, 6pc sashimi, caterpillar roll Filet Mignon 14 / 24 Assorted Sashimi 21 / 33 Charbroiled filet mignon, hibachi vegetables, pan-fried potato cake, teriyaki Choice of 9pc or 15pc NY Steak 13/ 22 Vegetarian Combination 18 Charbroiled NY steak, hibachi vegetables, 5pc vegetarian nigiri, sweet potato pan-fried potato cake, teriyaki tempura maki, veggie maki Braised Short Rib 24 Sushi Combination 26 Soy braised beef short ribs, hibachi 6pc nigiri, rainbow roll vegetables, pan-fried potato cake, creamy Signature Nigiri Combination 33 Asian pear sauce 6pc Chef’s Signature Nigiri Chicken 9/ 16 Maki Mono 20 Grilled boneless chicken breast, hibachi California roll, fresh water eel roll, spicy vegetables, pan-fried potato cake, teriyaki tuna roll Seared Tuna 10 / 19 Chirashi 23 Seared & sliced tuna loin, tomato, avocado, hibachi vegetables, miso beurre Assorted fish, tamago, sushi rice, assorted blanc sauce Japanese pickle Salmon 11 / 20 Blufish Don 23 Broiled Atlantic salmon, hibachi Tuna, salmon, yellowtail, tamago, sushi vegetables, pan-fried potato cake, teriyaki rice, assorted Japanese pickle Sea Bass 14 / 24 Una Don 23 Broiled Chilean sea bass, hibachi Fresh water eel, tamago, rice, eel sauce, vegetables and spinach in a light miso assorted Japanese pickle beurre blanc Bento 23 U12 Gulf Shrimp 10 / 19 Choice of Chicken or Salmon teriyaki, Grilled U12 shrimp, hibachi vegetables, vegetable fried rice, shrimp and vegetable garlic herb oil, spicy ponzu sauce tempura, spicy tuna roll 11 / 20 U10 Scallop Broiled U10 scallop, garlic herb oil, hibachi vegetables, tomato basil sauce COCKTAILS SAKE Bermuda Triangle Yuki No Bosha (300mL)
Load more

Recommended publications
  • Appetizers Beer Cocktails Zero Proof Wine by the Glass Curated Flights
    we are excited to offer a world inspired, local comfort enthused cuisine, wine by the glass utilizing locally grown products, with a focus of chef inspired local favorites. BUBBLES 4oz wine bar and a daily selection of specials. prosecco • bele casel • asolo prosecco superiore - extra dry, veneto, italy nv 8 to ensure the safety of our guests + team, we kindly ask that you keep your masks on any time you leave your table sparkling rosé • domaine carneros ‘cuvée de la pompadour’ • carneros, california nv 13 and at any time while not eating or drinking. this is in line with the City & County of Honolulu’s current order. champagne • laurent-perrier ‘la cuvée’ brut • france nv 18 appetizers ROSE tasting - 2oz glass - 6oz organic greens 12 rosé of carignane • frog’s leap ‘la grenouille’ rougante • mendocino, california 2019 4 12 tomato, cucumber, radish, croutons, creamy red miso rosé of grenache, cinsault + cabernet • château léoube ‘le secret de léoube’ • provence, france 2018 5 15 charcuterie plate 25 WHITE tasting 2oz glass - 6oz daily selection of cheeses + meats, grapes, house marinated olives, crackers - spätlese riesling • monchhoff ‘urzig wurzgarten’ • mosel, germany 2014 5.50 16.50 fried brussels sprouts 8 ( ) champalou ‘les fondraux’ loire valley, france 2018 5 15 applewood smoked bacon, balsamic reduction, parmesan vouvray chenin blanc • • alvarinho • nortico • minho, portugal 2018 3.50 10.50 truffle fries 8 verdejo • oro de castilla • rueda, spain 2019 4 12 garlic herb butter, parmesan ‘patatas bravas’ 11 dry riesling • dr. konstantin frank • finger lakes, new york 2018 4 12 crispy fried potatoes, togarashi mayo, furikake, tobiko, katsuobushi sauvignon blanc • capture ‘tradition’ • sonoma county, california 2018 4 12 jbh grilled cheese sandwich 12 pinot gris • greywacke • marlborough, new zealand 2016 4.50 13.50 house made kimchi, havarti, french bread, truffle soave (garganega) • suavia • veneto, italy 2018 4 12 certified angus beef sliders* 12 côtes du rhône blanc (viognier, roussanne, marsanne, et al.) • e.
    [Show full text]
  • 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
    [Show full text]
  • 5 a Day Month Recipes
    Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice.
    [Show full text]
  • 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.
    [Show full text]
  • 10620150100042Co*
    CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS MINISTERIO DE CIENCIA, TECNOLOGIA E INNOVACION PRODUCTIVA Memoria 2014 CONVOCATORIA: Memoria 2014 SIGLA: CENPAT CENTRO NAC.PATAGONICO (I) DIRECTOR: GONZÁLEZ-JOSÉ, ROLANDO *10620150100042CO* 10620150100042CO 2014 MINISTERIO DE CIENCIA, TECNOLOGÍA E INNOVACIÓN PRODUCTIVA CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS MEMORIA UNIDADES EJECUTORAS 1. IDENTIFICACION DE LA UNIDAD EJECUTORA - VERIFICAR: Estos serán los datos donde se envien las comunicaciones formales 1.1 Datos Básicos (Instituto, Centro Cientro Científico Tecnológico o Programa o Laboratorio) Sigla Centro Nacional Patagónico CENPAT Domicilio Registrado / Rectificado Calle Bv. Almirante Brown 2915 Cód.Postal: U9120ACD Localidad: Puerto Madryn Provincia: Chubut Teléfonos: 54 02804 4883184 Fax: 54 0280 4883543 Correo Electrónico: [email protected] Web: www.cenpat-conicet.gob.ar Domicilio Rectificado Calle Cód.Postal: Localidad: Provincia: Teléfonos: Fax: Correo Electrónico: Web: DIRECTOR: Apellido/s Nombre/s Gonzalez-José Rolando Documento Inscripción AFIP DNI Nº 23.600.840 CUIL 20-23600840-2 Correo Electrónico: [email protected] Dans, Silvana Laura VICE-DIRECTOR (Apellido y Nombre): ç Gran Area de Conocimiento Código Otras Areas SI Cs. Agrarias, de la Ingeniería y de Materiales KA SI Cs. Biológicas y de la Salud KB SI Servicios SI Cs. Exactas y Naturales KE NO Centros Cientíco Tecnológico SI Cs. Sociales y Humanidades KS SI Tecnología KT 1.2 Dependencia Institucional Tipo de relación
    [Show full text]
  • Prep Ared F Ood S Ca T Al Og
    PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
    [Show full text]
  • Vinegared Crab and Wakame Seaweed by Takuji Takahashi
    Vinegared Crab and Wakame Seaweed By Takuji Takahashi Ingredients 80g charcoal dried wakame from Naruto ‘Happo’ Vinegar (seasoned cooking vinegar) 4 rape blossoms 50g wakame from Iwate Sanriku 50ml rice vinegar 100ml umadashi broth 6 boiled crab legs 25g sugar Thin sliced pickled Shogo-in turnips 10g kombu seaweed 150ml dark soy sauce (copper pot specific) 1 large turnip (about 20 slices can be made per turnip) 300ml water 4 sprigs of red shiso flowers salt (2% of turnip weight) 25ml light soy sauce ginger to taste 200ml water 2 dried sardines broth for cooking the wakame 30g kombu seaweed 500ml dashi x 2 150ml rice vinegar Yoshino kuzu (arrowroot) powder, to taste 80ml mirin ‘All purpose’ dashi (to make in bulk) 60ml sake 1.2L dashi 80g sugar 80ml light soy sauce 2 red chili peppers (capsicum annuum) 80ml sake 80ml mirin Serves 4 1. Add 150ml of water and dark soy sauce to a copper pot and heat for 4-5 hours, releasing the mineral qualities of the copper. 2. Add the dashi ingredients in a stock pot. 3. Remove the thick skin of the turnip, and slice thinly with a mandolin slicer. Sprinkle salt on the sliced turnips. Once the salt has been absorbed, rinse with water and drain. 4. In a saucepan, bring the dashi broth base for the senmai zuke to a light simmer, then cool in ice water. 5. Divide the turnip slices from step 3 into one third lightly pickled slices and two thirds deeply pickled ones. The lighter pickles take about half a day, or a minimum of 20 to 30 minutes.
    [Show full text]
  • Happy Hour Umami Lingo
    umami lingo happy hour BOTTARGA Salted, dried fish roe Monday all day Tuesday-Saturday 3-6:30 p.m. Dine-in only BONITO Dried fish used to make stock DASHI Stock made from fish & seaweed drinks DRAFT BEER & BOMBS $1 OFF Typically a Chinese spice blend of cinnamon, FIVE SPICE cloves, fennel, star anise & Szechwan LONESTAR DRAFT 3 peppercorns SELECT WINE BY THE GLASS 4 Dry seasoning mixture of ingredients including SAUZA SILVER MARGARITA 5 FURIKAKE nori & sesame seeds FROZEN BLOOD ORANGE MARGARITA 6 Spicy paste used in Korean cooking, made FROZEN BANANA DAIQUIRI 6 GOCHUJANG from red chili peppers, fermented soy beans, rice & salt COCKTAILS 7 Island Mule, EXSW Margarita, Cooking technique that involves deep frying Tahitian Sangria, Piña Old Fashioned, KARAAGE meat coated with seasoned wheat flower or Magnum, P.I., Blue Hawaiian No. 4, potato starch mix Caribbean Cowboy, Eastern Sour KIZAMI NORI Shredded seaweed veggies+Cool CHARRED EDAMAME V Thick paste seasoning made from fermenting MISO salted 4 spicy 4.5 soy beans CHIPS & GUAC V 6 Tart, citrus-based sauce with a thin consistency EDAMAME HUMMUS V 6 PONZU & dark brown color THAI HIPPIE TOFU V 6 P&E SHRIMP GF 11 National alcoholic drink of Japan made from SAKE water & rice that has been polished to remove EGGS2 6 the husk YUMMY FRIES 10 Spicy, salty paste made from fermented fava TOBAN DJAN beans, soybeans, salt, rice & various spices warm Flavored chili pepper, which typically blends red BRISKET RANGOONS 7 TOGARASHI chili pepper, orange peel, black & white sesame seeds, ginger & nori SHISHITO PEPPER QUESO 5 An edible brown seaweed used typically in JFC POPCORN CHICKEN 10 WAKAME Kung Pao or Honey Sriracha the dried form sweets WHITE SHOYU A type of Japanese soy sauce HONG KONG WAFFLE 7 Salty & tart citrus fruit with a bumpy rind.
    [Show full text]
  • 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.
    [Show full text]
  • Analysis of Iodine Content in Seaweed by GC-ECD and Estimation of Iodine Intake
    journal of food and drug analysis 22 (2014) 189e196 Available online at www.sciencedirect.com ScienceDirect journal homepage: www.jfda-online.com Original Article Analysis of iodine content in seaweed by GC-ECD and estimation of iodine intake Tai Sheng Yeh*, Nu Hui Hung, Tzu Chun Lin Department of Food Science and Nutrition, Meiho University, Pingtung 91202, Taiwan, ROC article info abstract Article history: Edible seaweed products have been consumed in many Asian countries. Edible seaweeds Received 17 February 2013 accumulate iodine from seawater, and are therefore a good dietary source of iodine. An Received in revised form adequate consumption of seaweed can eliminate iodine deficiency disorders, but excessive 6 March 2013 iodine intake is not good for health. The recommended dietary reference intake of 0.15 mg/ Accepted 17 September 2013 d and 0.14 mg/d for iodine has been established in the United States and Taiwan, Available online 17 February 2014 respectively. In this study, 30 samples of seaweed were surveyed for iodine content. The samples included 10 nori (Porphyra), 10 wakame (Undaria), and 10 kombu (Laminaria) Keywords: products. The iodine in seaweed was derivatized with 3-pentanone and detected by gas GC-ECD chromatography-electron capture detector (GC-ECD). The method detection limit was Iodine 0.5 mg/kg. The iodine content surveyed for nori was 29.3e45.8 mg/kg, for wakame 93.9 Kombu e185.1 mg/kg, and for kombu 241e4921 mg/kg. Kombu has the highest average iodine Nori content 2523.5 mg/kg, followed by wakame (139.7 mg/kg) and nori (36.9 mg/kg).
    [Show full text]
  • Soup and Salad Vegetable Roll Classic Roll Sushi Or Sashimi a La
    Soup and Salad Vegetable Roll Classic Roll Chef’s special Roll All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 Miso Soup 2.5 Avocado Salad 7 or brown rice $1.00 or brown rice $1.0 Miso dressing or brown rice $1.00 Spicy Miso Soup 3.5 Fantastic Roll (8 pcs) 15.5 Cucumber Roll 4.5 Shiitake Mushroom 4.5 California Roll 5.75 Salmon Skin Roll 5.75 Amazing Roll 15.5 Clam Soup 5.5 Special Sashimi Salad 12.5 White fish tempura, cucumber, Tuna, salmon, yellowtail, avocado, Tuna, salmon, mango, orange, Avocado Roll 4.5 Natto Shisho 4.5 Salmon Roll 5.25 Philadelphia Roll 6.75 avocado, top with blue crab & spicy cucumber, kelp seaweed, Japanese House Seafood Soup 5.5 avocado mixed greens served w. Smoked salmon, cucumber, cream yuzu miso sauce sweet soy aioli with tobiko & scallion ginger dressing AAC Roll 5.5 Special Veg Roll (5 pcs) 6.5 Tuna Roll 5.75 cheese Kimchee Seafood Soup 7.5 Phili Adventure 15.5 Chilean Seabass Roll (8 pcs) 16 Green Salad 4 King Crab Salad 13.5 Asparagus Roll 4.5 Veg Tempura Roll 6.25 Yellowtail Scallion Roll 5.75 Boston Roll 6.75 Smoke salmon, cream cheese, Grilled seabass, asparagus, King crab, crunch, cucumber, cucumber, top w. snow crab avocado, red miso aioli, soy paper Seaweed Salad 6.5 masago, scallion, Japanese mayo Sweet Potato Roll 5.5 Avocado & Cucumber Roll 5 Spicy Tuna Roll 7.25 Shrimp Tempura Roll 8.75 Salmon Skin Salad 7 Pepper Tuna Sashimi Salad 14 Peanut Avocado Roll 5.5 Kamapyo Roll 4.5 Spicy Salmon Roll 7.25 Ocean Roll 16.5 Spicy Lover’s Roll (8 pcs) 14.5 Black Pepper Tuna Blue crab lump, mango, yuzu Spicy salmon, avocado, spicy tuna, Spicy Kani Salad 8.5 Pepper tuna, mixed green w.
    [Show full text]
  • 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.
    [Show full text]