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The Kahala Hotel & Resort Hosts First Ever Ramen At
NEWS RELEASE FOR IMMEDIATE RELEASE March 26, 2019 Media Contacts: Dara Lum Amy Higa The Kahala Hotel & Resort iQ 360 for Sun Noodle [email protected] [email protected] (808) 739-8854 (808) 386-6790 THE KAHALA HOTEL & RESORT HOSTS FIRST EVER RAMEN AT THE BEACH EVENT WITH SUN NOODLE HONOLULU – The Kahala Hotel & Resort has partnered with Sun Noodle to host Ramen at the Beach, a three-night culinary event featuring world-renowned Ramen restaurateur, Chef Shigetoshi Nakamura at the Plumeria Beach House. Nakamura will serve his specialties – Torigara Shoyu Ramen and Steak Mazemen – as part of the Seafood Buffet at the oceanfront restaurant on April 5 and 6 from 5:30 to 10 p.m. The Buffets featuring Chef Nakamura’s dishes are $68 for adults and $34 for children (ages 6-12). Plumeria Beach House will also serve A la Carte Lunch and Dinner Sets featuring Nakamura’s Torigara Shoyu Ramen or Steak Mazemen with a cold Mapo Tofu side dish starting Sunday, April 7 and ending with Lunch on Friday, April 12. The Lunch Set costs $27 for Ramen or $31 for Mazemen. The Dinner Set costs $37 for Ramen or $42 for Mazemen and includes a choice of Beer, Wine, Sake or Dessert. Nakamura will make his final appearance for a “Pop-Up” Dinner service on Sunday, April 7 from 5:30 to 9 p.m. Reservations are required and the Ramen & Mazemen quantities are limited. To make reservations, please call The Kahala’s Dining Reservations at (808) 739-8760. “We are excited to partner with Sun Noodle, a local business with a long history of attention to quality and care,” said Gerald Glennon, general manager of the Kahala Hotel & Resort. -
Muku Dinner Menu
A la Carte Cold Appetizer "UMIBUDO" Seaweed with Japanese Vinegar ¥ 800 "MOZUKU" Seaweed and Okinawa Citrus Fruit Vinegar ¥ 800 "TOFU-YO" Fermented Island Soy Curd with "AWAMORI" ¥ 800 "JIMAMI" Peanut Tofu ¥ 800 Green Salad with 3 Kinds of Okinawan Dressing ¥ 1,200 Assorted "SASHIMI" ¥ 3,000 HOT Appetizer Soup of the Day Today's price "JIMAMI" Deep Fried peanut Tofu ¥ 800 "CHAWAN-MUSHI" Seasonal Steamed Egg Custard ¥ 800 " TEMPURA" SHIMA-RAKKYO Island Shallot ¥ 1,000 "CHAMPURU" Stir-Fried "GOYA" Bitter Gourd ¥ 2,000 Chef's Special Dish ¥ 10,000 "Yakimono-Hassun" (Assorted small dishes) 11 kinds of Okinawan special small dishes on a big plate Grilled Ise Robster with butter Grilled Ishigaki beef Grilled Yambaru chicken with Ishigaki island salt Turban shell salad Deep-fried big-eye scad fish Tofu with oil bean paste and ishigaki beef Eel Sushi Shimeji mashrooms with soy sauce Jimami peanut Tofu Pickled roselle with sweet vinegar Various cracker Meat "YAMBARU-WAKADORI" Grilled Chicken with Teriyaki Sauce ¥ 2,500 "RAFTEA" Broil Stewed Cubes of Pork ¥ 3,000 "AGU SOKI ABURI" stewed pork spair ribs ¥ 3,500 Roasted Island "ISHIGAKI" Beef 80g ¥ 4,500 Roasted Island "ISHIGAKI" Beef 160g ¥ 9,000 "SHABU-SHABU SET" AGU Pork for two people ¥ 6,500 Extra AGU Pork 200g +¥2,500 Extra Okinawa Beef 200g +¥4,000 Seafood "TEMPURA" MOZUKU Seaweed ¥ 1,000 "GURUKUN KARAAGE" Deep-fried Black-tip fusilier fish Grilled Fish of the Day in butter ¥ 2,500 "TEMPURA" Island Shrimps and Vegetables ¥ 3,000 Rice & Noodles "JU-SHI" Okinawa Style Mixed Rice ¥ 800 Cold "ALOE" Udon Noodle ¥ 1,500 Hot Okinawa "SOBA" Noodles with "RAFTEA" ¥ 1,500 5 pieces of SUSHI ¥ 2,500 Dessert Ice Cream ¥ 500 Seasonal Dessert ¥ 800 Kid's Course ¥ 3,500 "DURUWAKASHI" Deep Fried TAIMO "SASHIMI" 2 Kinds of Islandfish "CHAWAN-MUSHI" Seasonal Egg Custard Grilled "AGU" Island Pork "JU-SHI" Okinawa Style Mixed Rice Dessert Kid's Plate ¥ 2,000 Humburg Steak / Fried Chicken Fried Shrimp / Fried Potato Salad Ice Cream. -
Ramen Kameya and Marugame Seimen Udon
totalokinawaTM www.totalokinawa.com October & November 2013 for 2 www.totalokinawa.com Totalokinawa Magazine October 2013 Magazine Totalokinawa totalokinawa CONTENTS OCTOBER & NOVEMBER In the Mood 2013 for Noodles Issue 18 The Noodle Issue ove over, fried rice. In our cover story, Mwe explore the beloved Japanese noodle, in its many forms and lavors. Plus, don’t miss our detailed reviews of noodle restaurants Ramen Kameya and Marugame Seimen Udon. Also, check out our review on www.totalokinawa.mobi the Okinawa YOHO honey store; you’ll “bee” Need a QR reader? craving a bottle or two for your own sweet stash. And, we’ve Check out our got our latest dive report and issue of Weird & Wonderful. magazine page on Also view the magazine online at: www.totalokinawa.com Totalokinawa.com 1 0 FEATURE IN THE MOOD FOR NOODLES Noodles p. 10 Okinawa YOHO Honey 4 Dive Report 6 Weird & Wonderful 9 In the Mood for Noodles 10 Ramen Kameya 13 Marugame Seimen Udon 17 Published in Okinawa by Totalokinawa.com by in Okinawa Published 2013. All Reserved Rights Copyright is All content - www.totalokinawa.com information advertising For the for responsible not partners are it’s and Totalokinawa external advertising. any of content 3 Totalokinawa Magazine October 2013 to Local Shop Review by Melissa Nazario YOHO Okinawa YOHO-ho! And a bottle of honey--Local shop ofers sweet selections. umans’ use of honey for medicinal reasons dates back thousands Hof years. Egyptians used it to dress wounds and embalm bodies. Today, there are lots of claims that honey can do much more, from talokinawa.com preventing diseases to being a “better” sugar for diabetics (it’s not—it to packs more calories and carbs and has the same efect as table sugar). -
2011 Okinawan Festival Chair's Message
www.huoa.org July/August 2011 Issue #133 Circulation 11,000 2011 Okinawan Festival Chair’s Message By Cyrus Tamashiro watchiya Masaasandoo! Great officers of the Okinawa Hawaii entertainment! Excitement! Kyokai. Entertainment will also K Pageantry! The months of feature the top Okinawan music, planning and anticipation will bear dance and taiko groups from Oahu, fruit on September 3 and 4, when the Maui and the Big Island. inspired members of clubs that comprise Be sure to visit Heiwa Dori, named the Hawaii United Okinawa Association after the famous marketplace in will present the 29th Okinawan Festival Naha, to pick up imported food at Kapiolani Park. products. Machiya-Gwa (Country At the first meeting of the 2011 Store) will carry new items including Okinawan Festival Committee, club sweet potato lavosh, green tea representatives were asked to come up with suggestions for our pretzels, yudofu and tsukemono. annual event. Brainstorming resulted in great ideas, including Hanagi Machiya-Gwa will be some that we are happy to introduce at this year’s Festival. Norman stocked with plants to purchase and Nakasone and Geno Oshiro independently came up with Taco take home. Stop in at the bustling Rice, a dish invented in Okinawa, which combines the main Ti Jukuishina-Mishimun tent where ingredients of the Tex-Mex taco, but layered on a bed of rice. Taco Rice is served in artisans and crafters will present their designs. Don’t forget to buy an Okinawan izakaya, independent restaurants, and fast food chains throughout Okinawa, and in Festival T-shirt at the T-shirt tent! Buy an exciting new cookbook in the Capital certain areas of mainland Japan. -
Napoje Gazowane Soki Wody Mineralne Desery Kawy I Herbaty
DESERY 36 LODY MIZU 7 37 CHOCO MATCHA 21 38 JASUMIN FUWA FUWA 28 WODY MINERALNE NIEGAZOWANA 39 CISOWIANKA 0,3l 7 / 0,7l 12 GAZOWANA 40 CISOWIANKA PERLAGE 0,3l 7 / 0,7l 12 SOKI 41 SOK 0,25l 7 pomarańcza / jabłko czarna porzeczka / pomidor 42 SOK ŚWIEŻO WYCISKANY 0,3l 16 pomarańcza / grejpfrut NAPOJE GAZOWANE 43 BIO GALVANINA 0,3l 14 Bio Cola / lemoniada / mandarynka 44 NAPOJE GAZOWANE 0,2l 9 Coca Cola / Coca Cola Zero / Sprite / Tonic KAWY I HERBATY 45 LEMONIADA różne smaki 0,3l 14 / 1l 20 47 LATTE 12 46 DR COCO 0,25l 11 48 CAPPUCCINO 12 woda kokosowa 49 ESPRESSO DOPPIO 10 50 ESPRESSO / MACHIATO 8 51 ESPRESSO TONIC 15 52 HERBATA duża 12 / mała 8 zielona / jaśminowa / ryżowa / wiśniowa czarna PRZYSTAWKI SAŁATY I CIEPŁE WARZYWA 1 OKARA 9 13 MIDORI SARADA 24 mielona soja, błonnik z mleka sojowego, bok choy, szpinak, ogórek, edamame, marchewka, edamame, szczypiorek wodorosty, yuzu, żel miętowy 2 SZPINAK Z TOFU 12 14 EDAMAME 15 blanszowany szpinak, pasta z tofu strączki sojowe, sól morska 3 BUŁKA KAMO BAO 19 15 AGEBITASHI 14 bułka bao, kaczka, tsukemono, kolendra, sezonowe warzywa, dashi jalapeño ZUPY 4 PIEROŻKI BUTA GYOZA 5 szt. 18 wieprzowina, imbir, czosnek, 16 MISO SHIRU 18 kapusta pekińska, szczypiorek pasta sojowa, bulion dashi, tofu, grzyby 5 PIEROŻKI EBI GYOZA 5 szt. 22 17 SAKE MISO SHIRU 21 krewetki, imbir, czosnek, pasta sojowa, bulion dashi, tofu, kapusta pekińska, szczypiorek łosoś, grzyby 6 PIEROŻKI TOFU GYOZA 5 szt. 18 18 KAISEN MISO SHIRU 21 tofu, warzywa, edamame, imbir, czosnek, pasta sojowa, bulion dashi, tofu, kapusta pekińska, -
Human and Physical Geography of Japan Study Tour 2012 Reports
Five College Center for East Asian Studies National Consortium for Teaching about Asia (NCTA) 2012 Japan Study Tour The Human and Physical Geography of Japan Reports from the Field United States Department of Education Fulbright-Hays Group Project Abroad with additional funding from the Freeman Foundation Five College Center for East Asian Studies 69 Paradise Road, Florence Gilman Pavilion Northampton, MA 01063 The Human and Physical Geography of Japan Reports from the Field In the summer of 2012, twelve educators from across the United States embarked on a four-week journey to Japan with the goal of enriching their classroom curriculum content by learning first-hand about the country. Prior to applying for the study tour, each participant completed a 30-hour National Consortium for Teaching about Asia (NCTA) seminar. Once selected, they all completed an additional 20 hours of pre-departure orientation, including FCCEAS webinars (funded by the US-Japan Foundation; archived webinars are available at www.smith.edu/fcceas), readings, and language podcasts. Under the overarching theme of “Human and Physical Geography of Japan,” the participants’ experience began in Tokyo, then continued in Sapporo, Yokohama, Kamakura, Kyoto, Osaka, Nara, Hiroshima, Miyajima, and finally ended in Naha. Along the way they heard from experts on Ainu culture and burakumin, visited the Tokyo National Museum of History, heard the moving testimony of an A-bomb survivor, toured the restored seat of the Ryukyu Kingdom, and dined on regional delicacies. Each study tour participant was asked to prepare a report on an assigned geography-related topic to be delivered to the group in country and then revised upon their return to the U.S. -
Albuquerque Morning Journal, 12-25-1913 Journal Publishing Company
University of New Mexico UNM Digital Repository Albuquerque Morning Journal 1908-1921 New Mexico Historical Newspapers 12-25-1913 Albuquerque Morning Journal, 12-25-1913 Journal Publishing Company Follow this and additional works at: https://digitalrepository.unm.edu/abq_mj_news Recommended Citation Journal Publishing Company. "Albuquerque Morning Journal, 12-25-1913." (1913). https://digitalrepository.unm.edu/ abq_mj_news/2975 This Newspaper is brought to you for free and open access by the New Mexico Historical Newspapers at UNM Digital Repository. It has been accepted for inclusion in Albuquerque Morning Journal 1908-1921 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. ALBUQUERQUE MORNING JOURNAL. TMinTV-KIFTI- I VI Ml. I'mIIv by t'nrrhT or Mall, HH. MEXICO, DECEMBER 1913, .hi f'XXXX. N". ALBUQUERQUE, NEW THURSDAY, 25, a Month. Mingle Copies, that ihcir crlta wurninit thr people ih, ml tin lhai nothing wus wrung were futile. A OF Tin shlldren evan were seined with TRUSTS IN HURRY CHICAGO OBSERVES Christum tii ,' lli.il had I u erected' MERCILESS WAR SCORES OF CHILDREN KILLED panic, but the smaller iiiiik, in n ii : In thi.widci of the pity's downtewg I lot nunc thnn five yean uf HI. WON streets ami sang spproprlats sung. soon iii luivj'U or tear with th eaul Tho Ii i. i .ition opened with the ring oui of their iixcs under the in i ringing of lbs eManss of Ckrlsl (TERMINATION ol in.- larger k" t nunn aim blindly, nr TO COMPLY WITH FIRST MUNICIPAL church, Kpiocopni citthcdral, a block El liCI UN, inlllvilill bV .III..-.- ' behind In 1 WHEN M SOUIO fUSeM ii. -
LCJDLDI Polish Fourcolors M
MENU PRZYSTAWKI / Starters DANIA GŁÓWNE / Main courses Przegrzebki, puree z korzenia selera, jabłko, 45 PLN Cielęcina marynowana w maśle, wytrawny naleśnik 69 PLN oliwa truflowa z kiszoną kapustą, topinambur, brukselka, sos Scallops, celeriac puree, apple, truffle oil z musztardą Dijon Veal marinated in butter, savoury sauerkraut pancake, Antipasti: domowa bresaola, dressing z gorgonzoli, 39 PLN Jerusalem artichoke, Brussels sprouts, Dijon mustard piklowana czerwona cebula, piklowane grzyby, sauce oliwki, suszone pomidory, mini bruschetta, mini crostini, kozi ser, marmolada z fig, foccacia Dorsz skrei, cannelloni (ziemniaki, pecorino, 69 PLN Antipasti: homemade bresaola, gorgonzola dressing mięta), kompresowane buraki, chrupek z tapioki, pickled red onion, pickled mushrooms, olives, dried veloute z jarmużu tomatoes, mini bruschetta, mini crostini, goat cheese, Skrei cod, cannelloni (potatoes, pecorino, mint), fig jam, foccacia compressed beets, cassava crisp, curly kale veloute Dostępne również w opcji wegetariańskiej 35 PLN Also available in vegetarian option Warzywa curry: batat, ciecierzyca, kalafior, zielony 39 PLN groszek, pomidory, marchew, cebula, dziki ryż VG Podwędzany tatar z polędwicy wołowej, domowa 46 PLN Vegetable curry: sweet potao, chickpeas, cauliflower, musztarda, szalotka, ogórek kiszony, żółtko green peas, tomatoes, carrot, onion, wild rice VG marynowane w sosie sojowym, domowa maggi PLN Lightly smoked beef fillet tartar, homemade mustard, Ravioli z mascarpone, szalotka, guanciale, 42 shallots, brined cucumber, egg yolk marinated -
Dining at Andaz Tokyo Man with a Mission
NOVEMBER 2015 Japan’s number one English language magazine OKINAWA Island Life and Local Color MAN WITH A MISSION Hungry Like the Wolf DINING AT ANDAZ TOKYO Haute Cuisine atop Toranomon ALSO: Revisiting the Heroic Return of Apollo 13, Fall Foliage Guide, Artistic Tokyo, People, Parties, and Places,www.tokyoweekender.com and Much NOVEMBERMore... 2015 ZP_IPTL_Pub_A4_151029_FIX_vcs6 copy.pdf 1 29/10/2015 15:36 C M Y CM MY CY CMY K NOVEMBER 2015 www.tokyoweekender.com ZP_IPTL_Pub_A4_151029_FIX_vcs6 copy.pdf 1 29/10/2015 15:36 NOVEMBER 2015 CONTENTS 26 C OKINAWA SPECIAL M Windows into the world under the waves, Y island cuisine, and music beyond eisa CM MY 16 24 32 CY CMY K DINING AT ANDAZ TOKYO FALL FOLIAGE GUIDE MAN WITH A MISSION A celebration of seasonal food—and Get out and see the autumn leaves before Bow wow wow yippee yo yippee yay: flowers—served at the highest level they make like a tree and... This wolfpack band is on the prowl 6 The Guide 12 Tokyo Motor Show 22 Dominique Ansel Fashion for the encroaching autumn chill These are a few of the concept cars that He brought the cronut to the foodie world, and the perfect cocktail for fall got our engines running but the French chef has more in store 8 Gallery Guide 14 Omega in Orbit 34 Noh Workshops Takashi Murakami brings the massive Apollo 13 Commander James Lovell believes Stepping into Japanese culture through a “500 Arhats” to the Mori Museum mankind should keep its eyes on the stars centuries-old theatrical tradition 10 Kashima Arts 20 RRR Bistro 38 People, Parties, Places For -
ʻscalingʼ the Linguistic Landscape in Okinawa Prefecture, Japan
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Archivio istituzionale della ricerca - Università degli Studi di Venezia Ca' Foscari Internationales Asienforum, Vol. 47 (2016), No. 1–2, pp. 315–347 ʻScalingʼ the Linguistic Landscape in Okinawa Prefecture, Japan PATRICK HEINRICH* Abstract This paper discusses four different linguistic landscapes in Okinawa Prefecture1: Naha Airport, Yui Monorail, Heiwadōri Market and Yonaguni Island. In addition to Japanese, Ryukyuan local languages are spoken there – Uchinaaguchi in Okinawa and Dunan in Yonaguni. Okinawan Japanese (Ryukyuan-substrate Japanese) is also used. In the linguistic landscapes these local languages and varieties are rarely represented and, if they are, they exhibit processes of language attrition. The linguistic landscape reproduces language nationalism and monolingual ideology. As a result, efficiency in communication and the actual language repertoires of those using the public space take a back seat. English differs from all languages employed in that it is used generically to address ‘non-Japanese’ and not simply nationals with English as a national language. The public space is not simply filled with language. The languages employed are hierarchically ordered. Due to this, and to the different people using these public spaces, the meaning of public sign(post)s is never stable. The way in which meaning is created is also hierarchically ordered. Difference in meaning is not a question of context but one of scale. Keywords Linguistic landscape, scales, social multilingualism, Okinawa, Japanese, Ryukyuan 1. Introduction Japan’s long-overlooked autochthonous multilingualism has become much more visible in recent years. Upon the publication of the UNESCO Atlas of the World’s Languages in Danger of Extinction (Moseley 2009), Asahi Shinbun * PATRICK HEINRICH, Department of Asian and North African Studies, Ca’Foscari University of Venice, [email protected]. -
STARTERS Mushroom Pate Button, Portobello, Ricotta, Lemon, Milk
STARTERS Mushroom Pate Button, Portobello, Ricotta, Lemon, Milk Toast RM 12 Japanese Fruit Tomato Tomato, Shio Kombu, Wasabi Tsukemono, Yuzu Jelly RM 29 Pickle Platter Shiitake, Papaya, Daikon, Kyuri, Gobo, Ginger RM 22 Wagyu Tartare A4 Miyazaki Wagyu, Ponzu, Wasabi, Sourdough RM 90 Hokkaido Eihire Stingray Fin, Japanese Mayo, Togarashi RM 28 SMALL PLATES 小皿 Pan Seared Iberico Gyozas RM 28 Iberico, Jungle Garlic dipping sauce Okinawan Rafute RM 23 16 hours slow cooked pork belly, tsukemono Dry Aged Fish (refer to server for availability) Kombu Butter, Kampot Pepper, Ginger Flower Japanese Oyster Omelette RM 29 Farm fresh Eggs, Organic Yuzu & Chilli, and Japanese Oysters Fugu Karaage RM 24 Baby Fugu, Ponzu Dipping Sauce Prices shown are subject to 10% Service Charge KOSEI CHARGRILLED Tebasaki RM 13 Deboned Chicken Wings, Smoked Onion Sauce House Cured Bacon & Tomato RM 9 Smoked bacon, Cherry Tomato Sweet Corn RM 18 White Corn, Yuzu Kosho Butter Okra RM 6 Lady’s Finger, Kuroshio Crystal Sea Salt Sweet Potato RM 10 Japanese Sweet Potato, Kuroshio Crystal Sea Salt Iberico Collar RM 44 Spanish Iberian Pig, Fruit Pickle Iberico Ribs (PRE-ORDER) +/- 1.2kg RM 175/kg Spanish Iberian Pig, Soy Glaze & Assorted Pickles Miyazaki A4 Wagyu Steak (120grams) RM 160 Winner of Wagyu Award Japan Pulpo RM 78 Spanish Octopus, Olive Oil & Paprika, Smoked Sauce Dry Aged Beef 21-60 days aged in Dry Aging Chamber. Refer to server for availability Iberico Lamb Rack RM 110 Spanish Lamb, fed on grain and sunflower seed diet Prices shown are subject to 10% Service -
Make It a Date at SAM's!
A Taste of 8-page pullout Okinawa The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes Make it a date at SAM’S! Satisfy your seafood and steak cravings at Sam’s by the Sea, the popular restaurant with a nautical- themed interior and exotic Hawaiian and Polynesian décor that was elected “Best Date Night Restaurant” in Stripes Best of the Pacific 2019. Take in the view of the ocean as you and someone special enjoy a tasty full- course dinner by candlelight. Delight your taste buds with our fresh lobster, King Crab, prawns, red snapper, mahi mahi, swordfish and oysters. And our top-quality juicy steaks will leave your mouth watering and your stomach satisfied. Our friendly staff promises to make it a memorable dinner. STRIPES OKINAWA E OF OK DECEMBER 12 – DECEMBER 25, 2019 AST INAW A T 2 A Try Kadena’s newest star – Seaside Restaurant One of the hidden gems of Kadena Air Base is the Seaside Restaurant. Recently renovated to offer a comfortable atmosphere and accompanied by a delicious new menu, the old Ristorante is GONE! The newest star of the menu is a 20-ounce Tennessee whiskey-glazed pork chop, which is cooked over an open flame grill and then topped with the succulent glaze. The fire perfectly chars the exterior, giving it classic grill marks and caramelized edges. This treat is sure to hit the spot for even the most discerning palate. Come taste it for yourself, we are sure you will agree! Gen a real gem on Okinawa Offering authentic Japanese and Okinawan cuisine at a reasonable price, Gen was recognized in Stripes’ Best of the Pacific 2013 as the best restaurant to expe- rience the local culture on Okinawa.