Pressed Sushi Sushi by Piece Rice Bowl Sushi Roll Sushi Combination

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Pressed Sushi Sushi by Piece Rice Bowl Sushi Roll Sushi Combination

SUSHI BY PIECE RICE BOWL Bluefin Tuna 4.00 Salmon Don 16.00 Marinated Bluefin Tuna 4.00 Ikura Don 18.00 Kanpachi (Amberjack) 3.00 Sushi Hachi Chirashi 30.00 Hamachi (Yellow Tail) 3.00 Shimaaji (Stripedjack) 4.00 PRESSED SUSHI Madai (Seabream) 3.25 Saba Battera (6pcs) 20.00 Hirame (Flounder) 4.00 Aji (Jack Mackerel) 3.50 SUSHI COMBINATION Saba 3.50 Chef's Choice Sushi (10p+1r) 30.00 Sockeye Salmon 2.50 Ika (Squid) 2.50 SUSHI ROLL Tako (Octopus) 2.50 Amaebi (Raw Prawn) 3.50 Negi Toro (6pcs) 4.50 Tuna Belly & Green Onion Scallop 3.00 Mirugai (Geoduck) 4.00 California (6pcs) 4.50 Imitation Crab, Cucumber & Avocado Tamago (Egg) 2.00 Chopped Scallop 2.50 BC (5pcs) 6.00 Grilled Salmon Skin, Cucumber & Tobiko Spicy Scallop 2.50 Ikura (Salmon Roe) 3.00 Dynamite (5pcs) 6.00 Prawn Tempura, Avocado,Cucumber & Tobiko Tobiko 2.50 Bluefin Tuna Belly Daily House (4pcs) Daily Sashimi, Imitation Crab, 8.00 Grilled Salmon Skin, Cucumber, Tobiko & Prawn Tempura ***We accept VISA, Master & Debit card. ★Please pay at front. 8:30pm Last Order ☆GST not included. SASHIMI APPETIZER & SIDE ORDER Chef's Choice Sashimi 30.00 BBQ Bluefin Tuna 24.00 BBQ Salmon Neck 6.00 Kanpachi (Amberjack) 18.00 BBQ Madai Head 12.00～ Hamachi (Yellow Tail) 18.00 BBQ Shimaaji Head 15.00～ Shimaaji (Stripedjack) 24.00 BBQ Kanpachi Head 15.00～ Madai (Seabream) 18.00 Hirame (Flounder) 25.00 Aji (Jack Mackerel) 20.00 Others Saba (Mackerel) 20.00 Miso Soup 2.00 Sockeye Salmon 15.00 Rice 1.50 Ika (Squid) 12.00 Daikon Kinpira 3.00 Tako (Octopus) 12.00 Ankimo (Monk Fish Liver) 6.50 Amaebi (Raw Prawn) 21.00 Beef Sashimi 14.50 Scallop 18.00 Salmon Skin Salad 5.50 Mirugai (Geoduck) 24.00 Spicy Octopus Salad 8.50 Cooked Beef Tendon 5.50 Dessert Takowasa (Octopus & Wasabi) 4.50 Ice Cream 3.00 Japanese Hot Pot (Oden) 10.50 (Mango/Green Tea) Cooked Madai Head 12.50 8:30pm Last Order ***We accept VISA, Master & Debit card. ☆GST not included. ★Please pay at front..

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Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria
Korean J. Food & Nutr. Vol. 26. No. 4, 678~684 (2013) THE KOREAN JOURNAL OF http://dx.doi.org/10.9799/ksfan.2013.26.4.678 한국식품영양학회지 FOOD AND NUTRITION Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria †Sung-Cheon Oh Dept. of Food & Pharmacy, Daewon University College, Jecheon 390-702, Korea 저염 오징어 젓갈의 숙성 중 오징어 먹즙 첨가가 젖산균의 변화에 미치는 영향 †오 성 천 대원대학교 제약식품계열 국문요약 오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장 을 억제하는 것으로 확인되었다. Key words: lactic acid bacteria, low salt fermented squid, squid ink, yeast, ripening Introduction is a dominant strain in the ripening stage regardless of the salt concentration although higher salt concentration reduces the Fermented squid is a fermented seafood product which contains bacterial count in an extract (Mori et al.
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History of Fermented Black Soybeans 1
HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi
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