MENU Welcome to Unagi Sushi Uramaki Wishing to Introduce You to the World of Sushi a Thick Roll with Multiple fillings Inside and a Layer of Rice on Top
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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. -
Big Eye Day to Day Menu
ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻 サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸 酢の物 . 10 with Dungeness Crab 蟹 酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ 小 . 30 * Large Moriawase (16pc.) 盛り合わせ 大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長 鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked fish, shellfish, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc. -
Prices Are in Thousands of Rupiah and Subject To
PRICES ARE IN THOUSANDS OF RUPIAH AND SUBJECT TO APPLICABLE TAX + SERVICE CHARGES Discover the invigorating charm of the mountains on the top of the hill and feel the arch of marvelous natural scenery from the best spot ever in Batu City. Revel the quaint architectural atmosphere on our cozy eatery with the sound of melody. We deliver to you an experience to swap your journey becomes an unforgettable memory. One single spot for all of your pleasure that we call it a Batu's Living Room. WELCOME HOME BAO SLIDER CHICKEN SLIDER 42 A pao bun filled with marinated grilled chicken and mixed fresh veggies served with Anwar’s speciality dip sauce EGGPLANT SCHNITZEL 37 A classic breaded fried eggplant PULLED JACKFRUIT 40 Asian style sauteed jackfruit CRUNCHY CRAB MENTAI 51 Deep fried local soka crab served with mentai sauce and fresh salad KOREAN TACOS BEEF BULGOGI 53 Korean-style grilled or roasted slices of marinated beef with korean special sauce FRIED JOHN DORY 48 Fried dory fish along with mixture of sambal matah added with pineapple to bring sour taste KOREAN CHICKEN 55 Spiced korean chicken served with riraca slow PULLED JACKFRUIT 40 Asia Style Sauteed jackfruit served with hoisin sauce SAN CHOY BAO TEMPURA PRAWN 50 Fried black tiger prawn with spicy mayo dressing wrapped in lettuce cocoon BANG BANG CHICKEN 41 Crisps chicken with crunchy slices and sesame dressing topped with coriander EGGPLANT TERIYAKI 38 Sauteed eggplant with teriyaki sauce for vegetarian PRICES ARE IN THOUSANDS OF RUPIAH AND SUBJECT TO APPLICABLE TAX + SERVICE CHARGES -
Great Food, All Day Long: Cook Splendidly, Eat Smart / Maya Angelou
Copyright © 2010 by Maya Angelou Photographs copyright © 2010 by Sockeye Studios All rights reserved. Published in the United States by Random House, an imprint of The Random House Publishing Group, a division of Random House, Inc., New York. Random House and colophon are registered trademarks of Random House, Inc. Interior photographs: Brian Lanker Library of Congress Cataloging-in-Publication Data Angelou, Maya. Great food, all day long: cook splendidly, eat smart / Maya Angelou. p. cm. eBook ISBN: 978-0-679-60437-2 1. Cookery, American. I. Title. TX715.A5696 2010 641.5973—dc22 2010017519 www.atrandom.com v3.1 ALSO BY MAYA ANGELOU Autobiography I Know Why the Caged Bird Sings Gather Together in My Name Singin’ and Swingin’ and Gettin’ Merry Like Christmas The Heart of a Woman All God’s Children Need Traveling Shoes A Song Flung Up to Heaven Essays Wouldn’t Take Nothing for My Journey Now Even the Stars Look Lonesome Letter to My Daughter Poetry Just Give Me a Cool Drink of Water ’fore I Diiie Oh Pray My Wings Are Gonna Fit Me Well And Still I Rise Shaker, Why Don’t You Sing? I Shall Not Be Moved On the Pulse of Morning Phenomenal Woman The Complete Collected Poems of Maya Angelou A Brave and Startling Truth Amazing Peace Mother Celebrations Children’s Books My Painted House, My Friendly Chicken, and Me Kofi and His Magic Maya’s World series Angelina of Italy Izak of Lapland Mikale of Hawaii Renée Marie of France Picture Books Now Sheba Sings the Song Life Doesn’t Frighten Me Cookbook Hallelujah! The Welcome Table I dedicate the ambitious intent of this book to those who would love to eat and love to lose weight at the same time. -
Margery Daw Iithe Ktuheii
M RGERY DAW I THE KTUHEI A I I, A N D d h W hat She L e a rn e T e re . BY M R S L B K . W O T W I U C S C . Y . M A Y 3 1 1 N o n A B R N N . Y U U , K N A P P "P E C K B O O K A N D J o a P R I N T E R S . , 1 88 1 . E t o A ct s in t he 1 880 ntered according of Congres , year , by R \V M . Y S LU C . I n t he ffi of t he at \V . O ce Librarian of Congress , ashington I N D E X O U P . V E G E TA B E S S L S . age. I ndian Griddle Cakes 0 0 0 0 0 0 18 R Beef Green Corn Cakes , usk E 19 Mnglish Beef , Carrots a la Francaise 19 P E . utton , Cooked Celery , I S 1 Vermicelli , , 9 31 Turnips Pie Crust, n T 19 P u fi 31 MGree Corn Baked omatoes Paste , , 19 P ie ock Turtle Baked Corn , Cream , 31 ‘ . 20 Black Bean , 32 Parsnips Grant s Lemon Pie , S iM Ch 20 Be n P , 32 a Lemon Pie , , P 8 21 9 20 M arl borou Tomato Green , h Pie 32 20 ea , u is 32 P Green Corn Cocoan t , cau l ifl ower 2 , . 0 M Onion , ince Pie , 33 fl 20 A Cabbage ala Cauli o w er , Fried pple Pie , o o o o o o o o Black 2 1 A ’ 33 Vegetable Oysters unt Naomi s Cream Pie , A , , 2 1 - t hi e lm nd a a a a a a a a a a a 33 W t o Scalloped Potatoes Pie Plan Pie , t 0 . -
The Lantern Vol. 47, No. 1, December 1980 Diane Newell Ursinus College
Ursinus College Digital Commons @ Ursinus College The Lantern Literary Magazines Ursinusiana Collection 12-1980 The Lantern Vol. 47, No. 1, December 1980 Diane Newell Ursinus College Jennie Reichert Ursinus College Xenia Constantine Politis Ursinus College Steve Martino Ursinus College Kathy Kuehner Ursinus College See next page for additional authors Follow this and additional works at: https://digitalcommons.ursinus.edu/lantern Part of the Fiction Commons, Illustration Commons, Nonfiction Commons, and the Poetry Commons Click here to let us know how access to this document benefits oy u. Recommended Citation Newell, Diane; Reichert, Jennie; Politis, Xenia Constantine; Martino, Steve; Kuehner, Kathy; Kile, Chris; Reinhart, Lori; Procaccino, Drew; Pasekoff, Dorene M.; Oscovitch, Rob; Hykel, Carol A.; Pfeiffer, Robert; Mathers, Barbara A.; Bassett, Jennifer; and Wilson, James H., "The Lantern Vol. 47, No. 1, December 1980" (1980). The Lantern Literary Magazines. 118. https://digitalcommons.ursinus.edu/lantern/118 This Book is brought to you for free and open access by the Ursinusiana Collection at Digital Commons @ Ursinus College. It has been accepted for inclusion in The Lantern Literary Magazines by an authorized administrator of Digital Commons @ Ursinus College. For more information, please contact [email protected]. Authors Diane Newell, Jennie Reichert, Xenia Constantine Politis, Steve Martino, Kathy Kuehner, Chris Kile, Lori Reinhart, Drew Procaccino, Dorene M. Pasekoff, Rob Oscovitch, Carol A. Hykel, Robert Pfeiffer, Barbara A. Mathers, Jennifer Bassett, and James H. Wilson This book is available at Digital Commons @ Ursinus College: https://digitalcommons.ursinus.edu/lantern/118 \ , ,( \ I I I ( Vol. XLVII, No.1 December 1980 A coUechon of Poetry, Prose, Photography and Artwork composed for the Fall Term, 1980, by the students of Ursmus College. -
Soup Bagels Almonds
Jan/Feb/Mar 2021 The English Language Food Magazine For Portugal Lovers Everywhere SOUP BAGELS ALMONDS DO YOU SPEAK +++ T HE CHARM AND HISTORY OF CHOCOLATE?? BEAUTIFUL BOYFRIEND SCARVES TABLE OF CONTENTS IN EVERY ISSUE FEATURES 10 Wine Vines Food For Thought Black Sheep Lisboa/ 7 RealPortugueseWine.com Lucy Pepper, Eat Portugal 13 Not From Around Here Av’s Pastries & Catering The Secret Ingredient Is Always Chocolate 21 15 Let’s Talk Chocolate Master PracticePortuguese.com Pedro Martins Araújo, Vinte Vinte Chocolate 17 My Town Dylan Herholdt, Portugal Soup’s On: the Simple Life Podcast/ The Definitive Guide To 28 Portugal Realty Portugal’s Soup Scene 19 Portuguese Makers Amass. Cook. Lenços dos Namorados/ Aliança Artesanal Product Spotlight 38 52 Perspective Portuguese Rice David Johnson Guest Artist The Legend of the 12 41 Eileen McDonough, Almond Blossom Lisbon Mosaic Studio AB Villa Rentals Fado: The Sonority 43 Of Lisbon getLISBON Reader Recipe 45 Vivian Owens >>> Turn to pages 48-50 for Contributors/Recipe List/What’s Playing in Your Kitchen<<< FROM MY COZINHA The local food and flavor magazine for I don’t know about you, but these last several months I’ve been doing a lot of English-speaking Portugal traveling…in my mind. I catch myself lovers everywhere! staring into space, daydreaming, reliving some of my excellent adventures and planning an extensive Relish Portugal is published four multi-country train excursion across times a year plus two special Europe. I see friends on Zoom and, in editions. reality, my outside exploits are no more exotic than a trip to the grocery store or All rights reserved. -
Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture. -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
Rames Schotel Rijsttafel
A LA CARTE RAMES SCHOTEL CHICKEN DISHES PER PORTION Sayur Lodeh 3 A mix of cabbage, beans, carrots and corn in Gado-Gado 8 Rames BANDUNG from 11* Ayam Suwir 5 coconut sauce A mix of steamed bean sprouts, cabbage and green Nasi Putih* | Ayam Cashew | Daging Semur Jakarta | Mild spicy grated chicken in coconut sauce beans, fried tofu and tempe with hard-boiled egg. Sambal Goreng Buncis | Sambal Goreng Telor | Kerupuk Sambal Goreng Terong 5 Served with homemade peanut sauce dressing Ayam Cashew 5 Spicy eggplant with homemade sambal sauce Rames VEGA from 11* Sweet chicken with cashew nuts, bell pepper and onions Tahu Petis 10 Nasi Putih* | Kacang Panjang | Sayur Lodeh | Tempe Tahu Tauco 5 Compressed rice cake (lontong) with tofu, Tumis Tahu Tauge | Acar Ketimun | Emping Ayam Semur Betawi 5 Mild spicy tempe and tofu with tauco sauce bean sprouts and petis dressing Sweet chicken thigh with sweet soy sauce Rames CIREBON from 14* Tempe Cabe Ijo 5 Tahu Telor 10.5 Nasi Putih* | Daging Semur Jakarta | Ayam Suwir | Ayam Garing 5 Sweet, spicy fried tempe with green pepper Indonesian omelet filled with tofu and vegetables. Tumis Tahu Tauge | Kacang Panjang | Sambal Goreng Telor Mild spicy crispy chicken thigh Served with homemade peanut sauce dressing | Acar Ketimun | Kerupuk Tempe Kering 5 Ayam Paniki 5 Sweet, crispy tempe Ketoprak 10 Rames KOPI KOPI SPECIAAL from 16* Spicy chicken with lemongrass Vegetarian dish consisting of tofu, vegetables, Nasi Putih* | Ayam Semur Betawi | Daging Rendang | Sambal Goreng Tahu Pete 5 compressed rice cake, rice vermicelli. Served with Sambal Goreng Buncis | Sate Ayam (2 stokjes) | Mild spicy tofu with pete beans in coconut sauce homemade peanut sauce dressing Sambal Goreng Telor | Acar Ketimun | Kerupuk BEEF DISHES PER PORTION Sambal Goreng Telor 1.75 Mie Ayam Istimewa 12.5 Daging Rendang 5.5 Spicy fried egg Thin noodles with chicken (ayam garing / ayam suwir / SOUP Spicy beef in coconut milk ayam paniki / ayam kecap with mushrooms) and vegetables. -
Lawrence Fish Menu
Mon-Sun: 10:00am – 8:00pm 3920 W. Lawrence Ave CASH ONLY ROLLS Phone: (773)-267-6838 Lawrence Fish Market Chicago, IL 60625 Prices do not include tax Arizona Roll 5.95 Unagi Roll 3.70 VEGETABLE ROLLS Fried super white tuna, cilantro, avocado, cucumber & spicy mayo Broiled Eel, cucumber, unagi sauce Oshinko Roll (Pickled Yellow Radish) 2.50 *Boston Roll 6.25 *Spicy Salmon Roll 3.45 Kappa Roll (Cucumber) 2.50 Salmon, kanikama, lettuce, avocado, mayo and masago Salmon, spicy mayo and cucumber Avocado Roll 2.50 California Roll 2.95 *Spicy Scallop 3.45 Kanpyo Roll (Gourd) 2.50 Kanikama, cucumber and avocado,masago Scallop, spicy mayo and cucumber Shitake Roll (Black Mushroom) 2.50 Caterpillar Roll 9.95 *Spicy Tuna Roll 3.45 Sweet Potato Tempura Roll 2.50 Broiled Eel, avocado, cucumber covered with tempura crunch Tuna, spicy mayo and cucumber Yamagobo Roll 2.50 avocado wraped on the top and unagi sauce *Spicy Super White Tuna Roll 3.45 Green bean or Asparagus Tempura Roll 2.50 Crunch Roll 4.95 Super white tuna, spicy mayo and cucumber Shrimp tempura, tobiko, avocado, cucumber, covered with Spider Roll 5.95 SUSHI (w/ rice) / SASHIMI (w/no rice) (1order=1pc) tempura crunch and unagi sauce Fried Soft Shell Crab, avocado, cucumber, kanikama Ebi (Shrimp) 1.00 Crunch E.T Roll 4.95 *Tuna & Avocado Roll 3.45 Hokigai (Ark Surf Clam) 1.00 Shrimp tempura, cucumber covered with tempura crunch Turtle Roll 7.95 Tamago (Sweet Egg) 1.00 *Crunch Salmon Roll 4.95 Unagi, tempura crunch, cucumber&shrimp, topped w/ mayo,tobiko Inari (Deep Fried Tofu) 1.00 Salmon, -
JAPANESE FOOD CULTURE Enjoying the Old and Welcoming the New
For more detailed information on Japanese government policy and other such matters, see the following home pages. Ministry of Foreign Affairs Website http://www.mofa.go.jp/ Web Japan http://web-japan.org/ JAPANESE FOOD CULTURE Enjoying the old and welcoming the new Rice The cultivation and consumption of rice has always played a central role in Japanese food culture. Almost ready for harvesting, this rice field is located near the base of the mountain Iwakisan in Aomori Prefecture. © Aomori prefecture The rice-centered food culture of Japan and imperial edicts gradually eliminated the evolved following the introduction of wet eating of almost all flesh of animals and fowl. rice cultivation from Asia more than 2,000 The vegetarian style of cooking known as years ago. The tradition of rice served with shojin ryori was later popularized by the Zen seasonal vegetables and fish and other marine sect, and by the 15th century many of the foods products reached a highly sophisticated form and food ingredients eaten by Japanese today Honzen ryori An example of this in the Edo period (1600-1868) and remains had already made their debut, for example, soy formalized cuisine, which is the vibrant core of native Japanese cuisine. In sauce (shoyu), miso, tofu, and other products served on legged trays called honzen. the century and a half since Japan reopened made from soybeans. Around the same time, © Kodansha to the West, however, Japan has developed an a formal and elaborate incredibly rich and varied food culture that style of banquet cooking includes not only native-Japanese cuisine but developed that was derived also many foreign dishes, some adapted to from the cuisine of the Japanese tastes and some imported more or court aristocracy.