DOCSLIB.ORG

Easy Ta O Namasu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Easy Ta O Namasu Over $200 in Savings! Offers Good Dec. 16 to 29, 2020 Easy pg. 8 Tao Namasu Easy Okinawan Sweet Potato Mochi pg. 14 www.ktasuperstores.com Chicken Nishime pg. 42 Easy Tako Namasu pg. 8 Dexter Hironaga KTA Waikoloa Village Store Director Aloha KTA ‘Ohana, It’s Holiday season! It’s been a challenging and stressful year, but there are still many things to be thankful for. From all of us here at KTA, we’re especially grateful for your valuable support. I’d also like to extend a special mahalo to every member in our KTA team who work hard to keep our stores clean and safe. How are you celebrating the Holidays this year? Preparing a meal for the family is always popular! Stop by our store for all the essentials: ham, prime rib, mashed potatoes, gravy and more. You can also help others less fortunate by participating in canned food drives or donating gently used items to your nearest shelter. Or, write your thanks on a card and mail them out to people who have made a di erence in your lives. Share your own family traditions with us on Facebook, Twitter and Instagram. You're someone special at KTA since 1916. Easy Okinawan Chicken Nishime Sweet Potato Mochi pg. 42 pg. 14 Fetured Chef Coupons Grant Sato Grocery .............................................4 Chef Grant Sato has been an Perishables ................................... 40 instructor in the Culinary Department of Kapiolani Community College Health & Beauty ............................48 teaching credit and non credit classes since 1998. Specializing in Japanese, Household ......................................52 Thai and Korean cuisine and ideology, Chef Sato was the International winner Wines & Spirits ............................. 60 of the 2015 Global Taste of Korea Competition. Chef Sato was also the Coupon Index ................................63 Host and Co-Executive Producer of the local TV show, What's Cooking Hawai‘i, for many years. The recipes within are provided as suggestions only as part of our service to customers and are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores cannot guarantee that favorable results will be obtained from their use, and assumes no obligation or liability and makes no warranties with respect to these recipes. All Natural Snow’s by Bumble Bee Clam Juice 8 oz. Chopped or Minced f Snow’s by Bumble o$ 97 Bee Clams 6.5 oz. 3 r 5 1 Crown Prince Crown Prince Smoked Fancy Whole f Flat Anchovies in Olive Oil Oysters or Baby o$ 2 oz. or Naturally Smoked 49 Clams 3.75 oz. 2 r 4 Kipper Snacks 3.25 oz. 1 ea. Hearty! Dinty Moore Beef Stew 20 oz. In Water 79 Hormel Premium 99 2 ea. Chicken Breast 10 oz. 2 Mild, Medium or Hot Mild or Medium Taco Bell Taco Bell Taco Salsa Con Sauce Queso 7.5 to 8 oz. 15 oz. 59 69 1ea. 2ea. Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Prices are subject to a 4.7120% excise tax. Applicable 4 beverage are subject to HI State Beverage fee & deposit. Not all products may be available at KTA Downtown, Waikoloa Village or KTA Express. Good December 16 to 29, 2020 29, 16 to Good December In Oil or Water Bumble Bee Chunk Light Tuna 5 oz. ¢ 1348-30 88ea. Without coupon 1.18, limit 8 per coupon Good December 16 to 29, 2020 29, 16 to Good December Fancy White Crown Prince Crab Meat 6 oz. 49 1351-30 2 ea. Without coupon 2.79, limit 6 per coupon Good December 16 to 29, 2020 29, 16 to Good December Hot dog topper! Hormel Chili No Beans 15 oz. 99 1337-50 1ea. Without coupon 2.49, limit 6 per coupon Good December 16 to 29, 2020 29, 16 to Good December Original or Fat Free Taco Bell Refried Beans 16 oz. 19 1354-20 1 ea. Without coupon 1.39, limit 5 per coupon Prices good in-store only. Not valid on online and KTA Delivery purchases. Actual coupon required to obtain coupon price. Limit 1 coupon per product, per visit, per customer. Descriptive, typographical and/or photographical errors are subject to correction. 5 Black, Kidney, Pinto or Red Black, Garbanzo, Pinto or Kidney Bush’s Best Bush’s Best Chili Organic Beans Beans 15.5 to 16 oz. 15 oz. f 39 o$ 1ea. 2 r 3 Just heat & eat! Southern Pit Barbecue or Steakhouse Recipe Bush’s Best Bush’s Best Savory Grillin’ Beans Beans 15.3 to 15.5 oz. 22 oz. 59 69 1ea. 2ea. Green Giant Extra Long Three Bean Green Giant Salad 15 oz. or Cut Spears Asparagus Asparagus Spears 10.5 oz. 15 oz. 29 97 2ea. 2 Yams in Syrup Family Size Princella Campbell’s Cut Sweet Condensed Potatoes Soup 29 oz. 22.4 to 23.2 oz. 69 97 2 2 ea. Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Prices are subject to a 4.7120% excise tax. Applicable 6 beverage are subject to HI State Beverage fee & deposit. Not all products may be available at KTA Downtown, Waikoloa Village or KTA Express. Bush’s Best Beans 2020 29, 16 to Good December Reg. or Reduced Sodium Black, Garbanzo, Cannellini, Kidney, Great Northern, Pinto or Blackeye Peas 15 to 16 oz. ¢ 1349-20 97ea. Without coupon 1.17, limit 10 per coupon Excludes Organic & Chili Good December 16 to 29, 2020 29, 16 to Good December High in fi ber! Bush’s Best Baked Beans 28 oz. f 1338-50 o$ 2 r 5 ea. set Without coupon 2 for 5.50, limit 6 sets per coupon Coupon price good on set purchase only. Good December 16 to 29, 2020 29, 16 to Good December Cut Green Beans, Sweet Peas, Whole Kernel or Cream Style Corn Green Giant Vegetables 4 count 99 1350-100 4 ea. Without coupon 5.99, limit 2 per coupon Good December 16 to 29, 2020 29, 16 to Good December Regular Essential Everyday Tomato Sauce 8 oz. ¢ 1369-10 47ea. Without coupon 57¢, limit 8 per coupon Prices good in-store only. Not valid on online and KTA Delivery purchases. Actual coupon required to obtain coupon price. Limit 1 coupon per product, per visit, per customer. Descriptive, typographical and/or photographical errors are subject to correction. 7 Easy Tako Namasu Created by Chef Grant Sato Visit ktasuperstores.com or KTAKitchens on for recipe videos and more! With Parsley Gourmet Seasonings Lawry’s McCormick Garlic Global Salt Selects 11 oz. 1.05 to 3 oz. 29 97 3 3 ea. Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Prices are subject to a 4.7120% excise tax. Applicable 8 beverage are subject to HI State Beverage fee & deposit. Not all products may be available at KTA Downtown, Waikoloa Village or KTA Express. Easy Tako Namasu ½ cup sugar 4 oz. tako (cooked octopus), thinly sliced ½ cup rice wine vinegar 4 oz. daikon, thinly sliced 1 tbsp. salt pg.8 4 oz. cucumber, thinly sliced on the bias 1 oz. ginger, julienned 4 oz. carrot, thinly sliced on the bias Place the sugar, rice wine vinegar and salt in a zip top bag, close the bag and shake well until the sugar and salt completely dissolve. Add in the ginger, tako, daikon, cucumber and carrot. Purge the air from the bag and chill for 6 to 8 hours in the refrigerator. Drain the liquid from the bag and enjoy the namasu as a side dish for a Japanese New Year celebration. Chef's Note: This is a traditional Japanese pickled dish that I loved as a child. As I grew older, I wanted more of a savory component to the dish so I started adding sliced tako, cooked shrimp and hokkigai to the namasu. In the end, the tako ended up being the favorite of a majority of my family. Servings: Total Time: Pair With: Serves 4 20 minutes Bundaberg Craft Brewed Soda pg.16 Good December 16 to 29, 2020 29, 16 to Good December Beef, Chicken or Vegetable Kitchen Basics Stock for Cooking 32 oz. f 1347-100 o$ 2 r 4 ea. set Without coupon 2 for 5.00, limit 4 sets per coupon Coupon price good on set purchase only. Prices good in-store only. Not valid on online and KTA Delivery purchases. Actual coupon required to obtain coupon price. Limit 1 coupon per product, per visit, per customer. Descriptive, typographical and/or photographical errors are subject to correction. 9 California Black Ripe California Ripe Pitted Lindsay Lindsay Naturals Sliced Medium Olives Green Olives 2.25 oz. 6 oz. 49 49 1ea. 2 ea. Marinade & Grilling Regional Recipes Kona Coast Mezzetta Teriyaki Pizza Sauce Sauce 15 oz. 14 oz. 19 89 3ea. 2 Sweet Baby Wholes or Gherkins Baby Wholes Vlasic Vlasic Pickles Kosher Sale! Dill Pickles 16 oz. 46 oz. 49 29 3 ea. 5 All Natural Gourmet Heinz Heinz Malt or Yellow Red Wine Mustard Vinegar 8 oz. 12 oz. 39 49 1 2 ea. Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Prices are subject to a 4.7120% excise tax. Applicable 10 beverage are subject to HI State Beverage fee & deposit. Not all products may be available at KTA Downtown, Waikoloa Village or KTA Express. Good December 16 to 29, 2020 29, 16 to Good December California Ripe Pitted Lindsay Black Medium Olives 6 oz. f 1302-50 o$ 2 r 3 ea.
Load more

Recommended publications
  • Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
    Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd.
    [Show full text]
  • Establishes and Spreads a New Food Culture
    The Conversion of the Japanese Cuisine Finalized in the Edo Era to Japanese-style Western and Chinese Cuisine The Acceptance and Modification of Foreign Cuisine Establishes and Spreads a New Food Culture The Opening and Westernization of Japan Zenjiro Watanabe and the Influx of Western Foods Mr. Watanabe was born in Tokyo in 1932 and graduated from Waseda University in 1956. In 1961, he received his Ph.D in commerce from The history of Japanese cuisine is a history full of the the same university and began working at the acceptance and modification of foreign cuisine. Since the rice National Diet Library. Mr. Watanabe worked at the National Diet Library as manager of the culture of the Yayoi Period (200B.C.—250A.D.), Japan has department that researches the law as it applies to agriculture. He then worked as manager of skillfully accepted new food cultures—from Tang-style grand the department that researches foreign affairs, and finally he devoted himself to research at the banquet dishes to the vegetarian dishes of the Kamakura Library. Mr. Watanabe retired in 1991 and is now head of a history laboratory researching Period (1185—1333) to the Portuguese dishes of the Warring various aspects of cities, farms and villages. Mr. Watanabe’s major works include Toshi to States Period (1482—1558)—and adapted them to the Noson no Aida—Toshikinko Nogyo Shiron, 1983, Japanese palate as if they had always been a part of the Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, Nobunkyo; Kyodai Toshi Edo ga Washoku Japanese food culture. wo Tsukutta, 1988, Nobunkyo; Nou no Aru Machizukuri, edited 1989, Gakuyoshobo; Tokyo The Edo Era saw the finalization of the Japanese food culture ni Nochi ga Atte Naze Warui, collaboration 1991, Gakuyoshobo; Kindai Nihon Toshikinko into what we today consider Japanese cuisine.
    [Show full text]
  • Yoko Breckenridge
    Japan America Society of Minnesota The Tsūshin is a membership publication of the Japan America Society of Minnesota February 2018 VOL. 27, No. 02 Shinnenkai Celebration Welcomes 2018 J-Quiz 2018: Students Test their with Fun for Everyone! Knowledge on Feb. 17th Despite the J-Quiz is an event for High School student teams snow and the from all over the upper Midwest to compete using incredible Vikings their knowledge of Japanese Language and Culture. game, JASM’s Increasing cultural awareness and understanding is annual 2018 one of JASM’s main goals, and by bringing together Shinnenkai Celebration on young people with an interest in Japan, we hope to Sunday, January encourage the next generation of Japan experts! 14th was well- J-Quiz will take place on February 17th at attended. The 2018 Normandale Community College with competing Shinnenkai was held at Washington Technology Magnet School in St. Paul, Minnesota. Shinnenkai is JASM’s High Schools from Minnesota and Wisconsin. annual traditional Japanese New Year’s celebration, an Students utilize their Japanese skills to write event in which cultural exchange is promoted through compositions, participate in cultural activities, and various activities. Shinnenkai is a fun environment filled compete against the other schools to win the Grand with delicious Japanese food, live performances, a silent Prize, a trip to the annual Cherry Blossom Festival in auction, and activities people of all ages can enjoy. Washington D.C., and a chance to compete in the The venue hosted a wide-array of exhibitors, such National Japan Bowl. as the JASM marketplace, where generously donated items (Japanese trinkets, ceramics, toys, etc.) could be Everyone is welcome to watch the Final Rounds in purchased.
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • Sushi Den Selected As Denver "WW Favorites" for “Oprah's 2020: Your Life in Focus Tour”
    Sushi Den Selected as Denver "WW Favorites" for “Oprah’s 2020: Your Life in Focus Tour” In celebration of “Oprah’s 2020 Vision: Your Life In Focus Tour”, WW (Weight Watchers: Reimagined) Sushi Den is one of Denver’s select restaurants to showcase two “WW Favorites” menu items. The tour arrives to the Mile High March 7, 2020. Sushi Den’s chef / owners Toshi and Yasu Kizaki have served as Denver’s ambassadors to Japanese cuisine for 35 years. Personally creating a seafood distribution channel directly from Japan, the brother’s encourage guests to explore the diverse selection of extraordinary sushi rarely found in the United States. “Our journey was not always easy,” says Toshi. “But, we always strived to raise the bar on excellence. We are honored to be chosen as one of ‘WW Favorites’ in Denver”. Sushi Den’s traditional seafood and authentic preparation are also healthy and flavorful, aligning with WW’s balanced 2020 action plan. Look for the “WW Favorites” logo next to these menu items: Sashimi Lunch: 2 pieces of fresh caught Maguro (tuna), Hamachi (yellowtail), Shake (salmon), Kanpachi (amberjack) and Take (octopus), served with shredded daikon radish and shiso mint, and a side of wasabi, pickled ginger and soy sauce. Gluten-free Miso Black Cod: 5-ounce sake and miso marinated Alaskan black cod broiled to perfection, served with Namasu (in-house pickled julienned daikon and carrot). Gluten- free Over $1 million from tour proceeds will benefit WW Good, the philanthropic arm of WW that helps bring fresh, healthy food to underserved communities nationwide.
    [Show full text]
  • Lunch Menu (Pdf)
    RREESSTTAAUURRAANNTT KKUUNNII 94 -210 Leokane St. Waipahu, HI 96797 (808) 671-1100 www.restaurantkuni.com LUNCH JUNE 2020 TEISHOKU: One Dish $12.1 5MENU (Regular) $8 .50 (Mini) UPDATE ON * Mahi OUR Mahi.........add extra $1.75 Two Dishes $19.50(Regular) $14.25 (Mini) *Butter Fish........add extra $2.75 Three Dishes $24.75(Regular)DELIVERY SERVICES: $18.75(Mini) We provide limited delivery services, however, we are no longer able to provide same day delivery service at this time. Please contact us 24 hours in advance for all delivery orders. Ask us if your order is eligible for free delivery. We apologize for any inconvenience. Mahi Tempura* Butter Fish Teri* Shoyu Pork Beef Teri FEBRUARY 2017 Sashimi Tonkatsu Butter Fish Miso* Yakitori Chicken Katsu Tofu Steak Shrimp Tempura Salmon Teri Pork Teri Chicken Teri Fried Akule Vegetable Tempura All TEISHOKU meals include side dishes of miso soup, moyashi, tsukemono, tossed salad, and rice. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. **Prices are subject to change without notice** TEISHOKU (Includes Side Dishes of Tsukemono, Moyashi, Miso Soup, Tossed Green Salad, and Rice) REGULAR MINI Choice of any: One Dish ……………………………. $12.15 $8.50 Two Dishes………………………… $19.50 $14.25 Three Dishes………………………. $24.75 $18.75 Beef Teri Yakitori (Chicken sticks) Fried Akule Pork Teri Chicken Teri Salmon (fried, grilled, miso, or teri) Shoyu Pork Chicken Katsu Sashimi Tonkatsu Tofu Steak Shrimp Tempura Vegetable Tempura (onion, carrot, eggplant, parsley, green bean, sweet potato) Mahi Mahi (add extra $1.75): Fried, Miso, Teri, or Tempura Butter Fish (add extra $2.75): Fried, Miso, or Teri Miso Pork Tofu Sukiyaki KEIKI PLATE (For children 12 and under)…………………………..$9.75 Choose any ONE dish from above.
    [Show full text]
  • Haikan Menu 8.24
    RAMEN NIBBLINGS COCKTAILS SAKE & SHOCHU * DRAFT SAN-GU-RIA KIZAKURA KYO-NO-TOKURI, JUNMAI DAIGINJO WE SERVE SAPPORO STYLE RAMEN. OUR NOODLES ARE MAPO TOFU POUTINE WINE, HAKUTAKE SHIRO SHOCHU, YUZU, CALPICO, $15.00 CUSTOM MADE FOR US IN SAPPORO, JAPAN. THE STOCK FRENCH FRIES, MAPO TOFU, MOZARELLA CURDS, HIBISCUS SYRUP/BERRY SYRUP THAT WE USE IS CALLED “CHINTAN”. IT’S FRESHLY GROUNDED SZECHUAN PEPPERCORN. $10.00 KIKUSUI FUNAGUCHI KUNKO, HONJOZO. CHARACTERIZED BY IT’S CLEAR APPEARANCE AND $8.00 $15.00 DELICATE, YET COMPLEX FLAVOR. MUKASHIFU (OLD FASHIONED) ROASTED KABOCHA SQUASH IWAI, MIRIN, BITTERS KAORI MIKAN, FRUIT SAKE SHIO WARM SQUASH, RICOTTA CHEESE, KALE, BROWNED $14.00 $12.00 THIS RAMEN SHOWS OFF THE DELICATE AND COMPLEX BUTTER-HONEY VINAIGRETTE CHINTAN STOCK THE BEST. OUR SHIO HAS A HINT OF $7.00 *WASABI PEAS OKUDEN KANTSUKURI “MIRROR OF TRUTH”, JUNMAI SEAFOOD FLAVOR. EDINBURGH GIN, YUZU, SNOWPEAS, WASABI $30.00/$90.00 $12.25 ‘PEA-SAR’ SALAD $12.00 SNOW PEAS, PEA SHOOTS, EDAMAME, SEA BEANS, SOFT YOKAICHI MUGI SHOCHU - BARLEY SHOYU BOILED EGG, SHAVED PARMESAN CHEESE, FRIED BABY *GUREPU-FURUTSU $8.00 OUR SHOYU IS A TASTE OF THE CLASSIC SHOWA PERIOD. SARDINES. YOKAIICHI SHOUCHU, HONEY & GRAPEFRUIT SODA THE FIRST GOLDEN AGE OF RAMEN. THE COMPLEX $8.00 $10.00 BENIOTOME SHOCHU - SESAME STOCK IS BRIGHTENED BY FRESH SOY SAUCE FLAVOR. $9.00 TOPPED WITH HALF EGG. “CAPRESE SALAD” SMOKE SHOW $12.50 BURRATA CHEESE, STRAWBERRIES, HEIRLOOM TOMA- RYUKYU AWAMORI, DOLIN BLANC VERMOUTH, BLACK SATSUMA SHIRANAMI SHOCHU - SWEET POTATOE TOE, YUZU VINAIGRETTE, BASIL, TOMATO-DASHI GELEE PEPPERCORN TINCTURE, CEDAR $9.00 MISO $10.00 $14.00 WE USE A LIGHTER, GENTLER MISO WITH SESAME SEEDS HAKUTAKE “SHIRO”” SHOCHU - RICE TO MATCH OUR STOCK.
    [Show full text]
  • Nori Tofu Kikkoman Spam Musubi Pocky Dashi Manju Sushi Ramen
    Nori Tofu Kikkoman Spam Musubi Pocky Dashi Manju Sushi Ramen Tempura Yakitori Musubi Takoyaki Taiyaki Umeboshi Sashimi Ochazuke Yakisoba Donburi Chirashi Unagi Uni Mochi Tsukemono Anpan Sapporo Ichiban Sake Mikan Bento Gohan Sekihan Dango Miso Teriyaki Kokuho Rose Katsu Curry Ramune Green Tea Kaki / Persimmon Cherry Blossom / Ume / Plum Ozoni Sakura Benihana Daiso Nijiya Marukai Kinokuniya Uniqlo Zojirushi Toyota Nissan Seiko Butsudan Incense / Senko Kodomo no Hi Matsuri Kimono Children's Day Hinamatsuri Koinobori Festival Mochitsuki Oshogatsu Obon Sumo Karaoke Odori Ikebana Taiko Bonsai Mikoshi Shamisen Chanoyu Kenjinkai Fujinkai Ohaka Mairi Executive Order Japan Pearl Harbor 9066 February 19, 1942 December 7, 1941 Assembly Center Day of Topaz Tanforan Remembrance Military Intelligence Manzanar Tule Lake Service (MIS) Civil Liberties Act Dorthea Lange Concentration Camp 442nd Regimental Go For Broke No-No Boy Combat Team Shib Sibs Jake Shimabukuro Purple Heart (Alex & Maia Shibutani) Yuri Kochiyama Eric Shinseki Pat Morita Sessue Hayakawa Ellison Onizuka George Takei Isamu Noguchi Yoko Ono Nikkei Wat(aru) Misaka Norm Mineta Daniel Inouye Tommy Kono Kristi Yamaguchi Apolo Ohno Wally Yonamine Ruth Asawa Fred Korematsu Issei Nisei Sansei Yonsei Hapa Nihonjin Obaachan Ojiichan Sensei (Baachan) (Jiichan) Blanket Boy Angel Island Immigration Gentlemen's Picture Brides Immigration Act Agreement (1965 - abolish national quota) Kodomo no Gambatte Gaman Tame ni Itadakimasu Mottainai Konnichiwa Arigatou Oishii (O)hashi Daruma Tsuru (Crane) Kokeshi Manga Anime Nintendo Playstation Kendama Jan Ken Po Japantown Community Nihonmachi Emperor Empress Samurai Yukata Momotaro Kabuto Geta Tabi Obi.
    [Show full text]
  • Dinner Buffet Specialties
    DINNER BUFFET SPECIALTIES PRIME RIB & SEAFOOD Tossed Greens with Assorted Dressings, Fresh Fruits Salad, Seafood Salad Chef Carved Prime Rib, Shrimp Scampi, and Steamed Snow Crab with Drawn Butter, Steamed Rice, Garlic Potato en Croute, Asparagus Spears, And Strawberry Shortcake EMPEROR’S FEAST Tossed Greens with Assorted Dressings, Crab Salad, Cucumber Namasu, Teriyaki Ribeye, Breast of Chicken Katsu, Butterfish Misoyaki, Pork Tofu, Steamed Rice, Vegetables Nishime, And Banana Cream Pie ISLANDER’S FAVORITES Tossed Greens with Assorted Dressings, Kim Chee, Macaroni Salad, Korean Kalbi Ribs, Chicken Adobo, Shrimp Tempura, Char Siu Chow Fun, Steamed Rice, Oyster Sauce Bok Choy And Guava Chiffon Cake TEXAS BARBECUE Tossed Greens with Assorted Dressings, Cole Slaw, Sliced Watermelons, Chef carved Smoked Brisket of Beef, Rotisserie Chicken, Barbecued Pork Ribs, Steamed Rice, Country Mashed Potatoes, Ranch Style Baked Beans, Corn Cobettes, And Hot Apple Dumpling with Rum Raisin Sauce IMPERIAL CREATION Chinese Chicken Salad, Chilled Mandarin Oranges, Sesame Bean Sprout Salad Chinese Style Steamed Salmon, Lemon Chicken, Sweet and Sour Spareribs, Beef Broccoli, Vegetable Chow Mein, Steamed Rice, And Lemon Meringue Pie ITALY’S FINEST Caesar Salad, Italian Antipasto Salad, Buffalo Mozzarella Cheese with Roma Tomatoes, Osso Bucco, Breast of Chicken Picatta, Seafood Cioppino, Garlic Bread, Angle Hair Pasta, Ratatouille, And Tiramisu HAWAIIAN STYLE LUAU Tossed Greens with Assorted Dressings, Lomi Lomi Salmon, Hawaiian Macaroni Salad, Kalua Pork Cabbage,
    [Show full text]
  • Rolls-Royce Motor Cars
    FOR IMMEDIATE RELEASE February 20, 2018 THE PENINSULA TOKYO LOVES SAKURA CELEBRATING JAPAN’S BLOSSOM-BURSTING SEASON The nation’s iconic flower is featured in magnificent floral displays and special offerings Each spring in Japan, the arrival of sakura (cherry blossoms) is celebrated like no other natural phenomenon in the country. The short-lived beauty of the sakura flower captures the nation’s heart and spirit as early as February, when weather forecasters begin reporting on the northward progress of the blossom front. Picnic plans are hatched as the best blossom-viewing hanami (flower viewing) spots are reviewed and special foods, sweets and drinks featuring the delicate flower and its fruit appear on menus nationwide. From March 22 to April 1, 2018, the first phase of magnificent décor will adorn The Peninsula Tokyo. Hundreds of three-meter high cherry tree boughs will transform the lobby into the city’s earliest hanami destination, enabling springtime revelers to have a head start on the festivities. -more- THE PENINSULA TOKYO LOVES SAKURA CELEBRATING JAPAN’S BLOSSOM-BURSTING SPRING SEASON – 2 During the second phase, which takes place from April 2 to April 14, the spectacular blooms will be displayed at the hotel main entrance, where guests will be greeted by our iconic pages. One of hotel’s most popular offerings is the colorful Sakura Afternoon Tea, priced at JPY 5,000 per person. Available daily at The Lobby between March 1 and April 15 from 2:30 pm to 9:00 pm, with a glass of Deutz Sakura Rosé Champagne, the afternoon tea is presented on a charming silver tree stand and features savory seasonal finger foods and sakura-inspired sweets, including Sakura strawberry lamington, Cherry biscuit choux, Lemon blueberry tartlet, Sakura jelly panna cotta, Savory croque-madame and Smoked salmon sandwich.
    [Show full text]
  • Irasshaimase!
    BENTO SET Unagi 11.99 Unagi, Rice, 3 pcs. Nigiri (Ahi, Ebi, Egg), Inari, Namasu PARTY SETS Poke 11.49 Deluxe Set (42 pcs.) 49.99 Ahi Poke, Rice, 3 pcs. Nigiri (Ahi, Ebi, Egg), Inari, Namasu 10 Ahi, 5 Salmon, 5 Ebi, 5 Spicy Ahi, 3 Scallop Mayo, 2 Masago, 6 Shinko, Spicy Ahi 11.49 6 Ume Cucumber Spicy Ahi, Rice, 3 pcs. Nigiri (Ahi, Ebi, Egg), Inari, Namasu 10.99 Ono Set (32 pcs.) 49.99 Kal-bi Chicken Kal-Bi Chicken, Rice, 3 pcs. Nigiri Superman Maki, Volcano Maki, 8 Poke Nigiri, (Ahi, Ebi, Egg), Inari, Namasu 8 Spicy Poke Nigiri Udon Sushi 10.25 Cold Udon, 3 pcs. Nigiri (Ahi, Ebi, Egg), Inari, Namasu O.L.T.D. Set (34 pcs.) 45.99 1 of each Maki: Lion, Tiger, Dragon, Soba Sushi 10.25 5 Ahi , 5 Salmon Soba Udon, 3 pcs. Nigiri (Ahi, Ebi, Egg), Inari, Namasu JUNIOR SET Samurai Set (42 pcs.) 44.99 Spam 6.49 3 Tako, 3 Ebi, 3 Ika, 5 Ahi, 3 Salmon, Junior A, 3 Hokkigai, 3 Unagi, 3 Tamago, 4 Cali Maki, Junior B, Chicken 6.49 6 Shinko, 6 Ume Cucumber Junior C, Tempura 6.49 Junior D, Kal-bi 6.49 Aloha Set (43 pcs.) 36.99 COMBINATION BENTO 13.49 Irasshaimase! 3 Ahi, 2 Ika, 2 Tamago, 2 Tako, 3 Ebi, Choose any 2 3 Inari, 6 Shinko, 6 Cucumber, 6 Tekka, Poke Chicken Teriyaki Chicken 808.676.0505 1 Cali Maki, 4 Futomaki Spicy Poke Unagi Kalbi Spicy Ahi Cold Udon Cold Soba 94-1221 Ka Uka Blvd Tempura Suite B-104 Maki Set (54 pcs.) 36.99 DONBURI Waipahu HI 96797 1 of each Maki: Tempura, Futo, Cali, 6 Kampyo, 11.99 6 Shinko, 6 Cucumber, 6 Ume Cucumber, 6 Inari Mix Chirashi Spicy Poke 10.99 10:30am - 8:30pm Daily Shoyu Poke 10.99 Spicy Ahi Cali Inari Set (32 pcs.) 28.99 10.99 Curry Tempura 3 Cali Maki, 8 Inari 10.25 Locations Curry Chicken 10.25 Tempura 10.25 Throughout Teriyaki Chicken 9.99 PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE Chicken 9.99 Tonkatsu 9.99 Hawaii NINJASUSHIUSA.COM MAKI MONO UDON Scallop Dynamite Maki 11.99 Beef Udon 10.99 Superman Maki 11.99 Shrimp Udon 10.49 Hawaiian Maki 10.99 Spicy Udon 9.99 Softshell Maki 10.75 OTHER SUSHI 8.49 Regular Udon Tornado Maki 11.25 Inari, 2 pcs.
    [Show full text]
  • Volume 8 No. 4
    Nikkei Images National Nikkei Museum and Heritage Centre Newsletter ISSN#1203-9017 Winter 2003, Vol. 8, No. 4 Haru Moriyama’s Reminiscences of Oshogatsu in Mission by Fumi Tamagi Toyoki and I decided that for and often neighbours and friends the sake of the children we should helped to make the day a special move to a larger center where they occasion. Toyoki built a large outdoor could get a better education. We cooking pit. About three boxes of moved to a rented house in Mission washed mochi rice were layered on City, which was located only a short top of a huge cauldron full of boiling distance from the Mission water to be steamed. The wooden Elementary School. Toyoki found a boxes had holes drilled in them so that job at P. Bain’s No. 2 Camp at steam could pass through. A clean Dewdney. He came home only when cloth was placed over the holes so he could hitch a ride. In those days that the rice did not fall through. Of everyone did not own cars as we do course, the bottom layer was ready today. The farmers here owned to be pounded first. Watching to trucks, but very few owned make sure that the rice was taken “passenger” cars. Seiji Tashiro was off at the right moment took a lot of one of the first Mission Japanese to kibitzing. The steamed rice was buy a car. placed in the homemade usu We had a family named the (pounding block), a large stump with Haru Moriyama in her retirement Hammonds as neighbours.
    [Show full text]