Classical Japanese Cuisine 鍋 SEIZAN
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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. -
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 -
Appetizer Soup Noodle Fried Rice Stir Fried Thai Curry
APPETIZER A1 Spring Roll (2 pieces) $4 Fried spring roll stuffed with cabbage, clear noodle, carrot served with peach sauce A2 Fried Tofu $6 Crispy tofu served with sweet chili sauce A3 Coconut Shrimp (5 pieces) $6 Crispy coconut shrimp served with peach sauce A4 Satay Chicken $7 Marinated chicken on the skewer served with peanut sauce and cucumber sauce A5 Fried Wonton (5 pieces) $5 Marinated ground chicken and pork wrapped with crispy wonton served with peach sauce A6 Krab Rangoon (5 pieces) $5 Imitation crab meat and cream cheese wrapped with crispy wonton served with peach sauce A7 Gyoza (5 pieces) $6 Fried pork pot sticker served with light sweet sauce A8 Steam Dumpling (5 pieces) $6 Marinated ground chicken and pork wrapped with wonton skin served with light sweet sauce A11 Thai Chicken wings $7 Fried chicken wings served with sweet chili sauce A12 Fried Calamari $8 Fried calamari served with sweet chili sauce A13 Sampler (For 2 people $11, For 4 people $19) Spring roll, Satay chicken, Steam dumpling and Gyoza SOUP Small Large S1 Shrimp Lemongrass Soup (Tom Yum Goong) $5 $9 Spicy lemongrass soup with shrimp, tomato and mushroom S2 Chicken Lemongrass Soup (Tom Yum Gai) $4.50 $8 Spicy lemongrass soup with chicken, tomato and mushroom S3 Shrimp Coconut Soup (Tom Kha Goong) $5 $9 Coconut lemongrass base soup with shrimp and mushroom S4 Chicken coconut Soup (Tom Kha Gai) $4.50 $8 Coconut lemongrass base soup with chicken and mushroom S6 Chicken Ginger Rice Soup $4 $8 Clear chicken broth with chicken, ginger, rice and scallion NOODLE Tofu, -
Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged. -
Beef Sukiyaki
BEEF SUKIYAKI 4 servings, 30 minutes Sukiyaki sauce 1 lb of thinly sliced beef - you can buy sukiyaki beef at an Asian 3/4 cup sake grocery pre-sliced, or you can use ribeye (you want some of that fat). I put my ribeye in the freezer for 30 minutes - 1 hour to 1/2 cup mirin make it easier to thinly slice 1/8 cup sugar 1 small head of Napa cabbage (chopped into bite size pieces) 1 cup soy sauce or tamari or coconut aminos 1/2 bunch of crown daisy or arugula (chopped) 1 bunch of scallions chopped (with white pieces) could also use 1. Combine all of the sauce ingredients and simmer. While this is leek if you have it! happening, gather your other ingredients and chop the vegetables. After the sauce summers and the sugar has 1 package enoki mushrooms (cut off the bottoms and tear into dissolved, turn of the heat and let the sauce sit. smaller bundles) 2. Heat a deeper nonstick skillet with some peanut or canola oil Handful of shiitake mushrooms, sliced with the stems removed (other neutral oils like avocado oil can be used as well). 1/2 package of firm tofu cubed 3. Sauté your beef with a pinch of salt and some brown sugar if you'd like. The sugar is optional! 1 carrot shredded or thinly sliced 4. Pour the sukiyaki sauce over the beef and let simmer for 1 package shirataki noodles (plant based) can also use sea kelp about a min. Add in a cup of dashi. -
ESORA: the Rise of the Culinary Bambinos | High Net Worth
15/01/2019 ESORA: The Rise of the Culinary Bambinos | High Net Worth Dining (https://www.hnworth.com/article-category/dining) ESORA: The Rise of the Culinary Bambinos By Sihan Lee https://www.hnworth.com/article/2018/12/06/esora-the-rise-of-the-culinary-bambinos/ 1/9 15/01/2019 ESORA: The Rise of the Culinary Bambinos | High Net Worth December 6, 2018 Recommended 2018 has been an epic year of change for the F&B scene in Singapore, Insights (https://www.hnworth.com/article- notwithstanding the sad category/insights) departure/closure of several renowned institutions in the industry. With several big names out of action, this creates room for the younger, more ambitious chefs and restauranteurs to strive and crack the glass ceilings of fine dining. And for many of these up-and-comers, beige is (https://www.hnworth.com/article/201 the new white; and wood is the new 10-biggest-risks-for-2018/) marble. The 10 Biggest Risks for 2018 (https://www.hnworth.com/article/201 10-biggest-risks-for-2018/) Style (https://www.hnworth.com/article- category/style) (http://www.hnworth.com/wp- content/uploads/2018/11/Esora-Art- 1.jpg) Contributing significantly to these efforts, is the newly opened ESORA (https://www.restaurant-esora.com/), (https://www.hnworth.com/article/201 an intimate 26-seater Kappo-style to-get-the-nike-react-element-87- establishment that has recently added x-undercover/) the T.Dining Best New Restaurant award to its impending accolades, just https://www.hnworth.com/article/2018/12/06/esora-the-rise-of-the-culinary-bambinos/ 2/9 15/01/2019 ESORA: The Rise of the Culinary Bambinos | High Net Worth 3 months of opening its doors. -
Menu Satsuki 33.00 Menu Decouverte 38.00 Menu
MENU SATSUKI 33.00 Hors-d'oeuvre du jour Today's appetizer Soupe MISO MISO soup TEMPURA TEMPURA (Beignets de gambas et de légumes) (Prawns & vegetables in fritters) AMIYAKI AMIYAKI (Boeuf grillé à la sauce japonaise) (Wire-grilled beef in japanese sauce) Riz Rice Glace au thé vert Green tea ice cream MENU DECOUVERTE 38.00 Hors-d'oeuvre du jour Today's appetizer Petit SASHIMI (Poissons crus) Mini SASHIMI (Raw fish) Soupe MISO MISO soup YAKITORI YAKITORI (2 Brochettes de poulet) (2 Grilled chicken on skewers) TEMPURA TEMPURA (Beignets de gambas et de légumes) (Prawns & vegetables in fritters) Riz Rice Dessert au choix Dessert at choice MENU SUKIYAKI 26.00 (Par Pers) MINI 2 pers Hors-d'oeuvre du jour Today's appetizer Boeuf et légumes cuits Sliced beef and vegetables à la sauce japonaise in japanese sauce Riz et œuf cru Rice and raw egg MENU ENFANT 10.80 MENU SUSHI ENFANT 13.00 Brochettes de poulet/ Gilled chicken on skewers Makizushi (6 pièces) Gambas pané/ Nigiri sushi (3 pièces) Fried prawn Inarizushi Salade/ Salad Coupe de glace/ Riz/ Rice Ice cream Coupe de glace/ Ice cream PRIX NETS BOISSONS NON COMPRISES NET RATES DRINKS NOT INCLUDED MENU - SET MENU Hors-d'oeuvre du jour Today's Appetizers Soupe MISO MISO soup Plat principal (au choix) avec un bol de riz *sauf SUSHI Main dish (at choice) with rice *except SUSHI TEMPURA 21.00 AMIYAKI 21.00 YAKITORI 19.00 (Beignets de gambas et de légumes/ (Boeuf grillé/ (4 Brochettes de poulet/ Prawns and vegetables in fritters) Wire-grilled beef) 4 Grilled chicken on skewers) SHOGAYAKI 19.00 TONKATSU -
Food Byways: the Sugar Road by Masami Ishii
Vol. 27 No. 3 October 2013 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food SPOTLIGHT JAPAN: JAPANESE STYLE: Ohagi and Botamochi 5 MORE ABOUT JAPANESE COOKING 6 Japan’s Evolving Train Stations 4 DELECTABLE JOURNEYS: Nagano Oyaki 5 KIKKOMAN TODAY 8 THE JAPANESE TABLE Food Byways: The Sugar Road by Masami Ishii This third installment of our current Feature series traces Japan’s historical trade routes by which various foods were originally conveyed around the country. This time we look at how sugar came to make its way throughout Japan. Food Byways: The Sugar Road From Medicine to Sweets to be imported annually, and it was eventually According to a record of goods brought to Japan from disseminated throughout the towns of Hakata China by the scholar-priest Ganjin (Ch. Jianzhen; and Kokura in what is known today as Fukuoka 688–763), founder of Toshodaiji Temple in Nara, Prefecture in northern Kyushu island. As sugar cane sugar is thought to have been brought here in made its way into various regions, different ways the eighth century. Sugar was considered exceedingly of using it evolved. Reflecting this history, in the precious at that time, and until the thirteenth 1980s the Nagasaki Kaido highway connecting the century it was used solely as an ingredient in the cities of Nagasaki and Kokura was dubbed “the practice of traditional Chinese medicine. Sugar Road.” In Japan, the primary sweeteners had been After Japan adopted its national seclusion laws maltose syrup made from glutinous rice and malt, in the early seventeenth century, cutting off trade and a sweet boiled-down syrup called amazura made and contact with much of the world, Nagasaki from a Japanese ivy root. -
Minami To-Go Menu
Minami To-Go Menu MOTHER’S DAY FEATURES ENTIRE PACKAGE (SUITABLE FOR TWO) | 165 May 7-9 only, option to pre-order for pick-up available HAHANOHI BENTO | 80 MOTHER’S DAY SUSHI PLATTER (20pc) | 75 available for individual purchase available for individual purchase Pan Roasted 6 oz Wagyu Steak Traditional Nigiri Japanese peppercorn jus, wild mushroom, two pieces each braised red cabbage, carrot kinpira, broccolini ō-toro, madai, aka ebi Hamachi Crudo Aburi Oshi truffle kimizu two pieces each salmon, ebi, bincho, hamachi Scallop Crudo ikura, ponzu gelée Futo Maki four pieces chū-toro, uni, cucumber, unagi, tamago, soy shiitake Inari Pocket two pieces DESSERT | 18 salmon poke, ikura, negi available for individual purchase Earl Grey Cheesecake yuzu curd, vanilla bean cream, white sesame caramel tuile, confit orange Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 85 Daigaku-Imo caramelized Japanese sweet potato Aburi Beef Striploin shiitake mushrooms, aka miso sauce Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Crispy Brussels Sprouts spiced Maldon sea salt Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces Hamachi -
Cook, Memory EATING & DRINKING
P2JW132000-4-D00500-1--------XA THE WALL STREET JOURNAL. **** Saturday/Sunday, May12-13, 2018 | D5 EATING & DRINKING MEGA MEAL (2) ONE FOR THE TEAM Ty pically, sukiyaki is a group GES IMA effort. Ingredients cook on a Cook, portable burner at the table. GETTY ERS; MY ZIE SU Memory BY YLING ST OP Forthis writer,nodish comfortsquite PR N, likesukiyaki, the Japanese one-pot feast OW BR UGHT meat or fish) and everyone HA BY ELEANORE PARK canparticipateinthe cook- ing,which makes it fun.” CAITLIN HEN I think When Icontacted Ms.Ha- BY back to the chisu, she told me she partic- YLING night be- ularly appreciates the little ST OD fore I bowls of whisked rawegg, FO W boarded a typically provided with no one-way flight to NewYork sauceorseasoning.“Thelus- from California five yearsago, cious eggencases each bite JOURNAL, Ithink of sukiyaki. with itsown sweet gentle- REET ST This Japanese dish of beef ness,” she wroteinanemail. LL and vegetables,tucked into At the end of the meal, left- WA their pot in atidy pinwheel, over broth—known as shime, THE R wasafixtureofmychild- loosely translating to “fin- FO hood. We ateitafew times a ish”—provides an opportunity month, not necessarily to to continue indulging.Naoko SEARS mark aspecial occasion, but TakeiMoore, owner of Toiro, a TE KA it always felt likeafeast. That donabe storeiNlos Angeles, last,anxious dinner beforeI and author of “Donabe: Classic Beef Sukiyaki 1 lefthome to flyaway intoa and Modern Japanese ClayPot The ideal pot forthis recipe is a10/2-inch large donabe (also known as anabe), available at toirokitchen.com. -
Analysis of Refined and Unrefined Sugars By
Analysis of refined and unrefined sugars EI-010 by ionRocket 【Keyword】 Sugar, Monosaccharide, Disaccharide, ionRocket, DART® 【Subject area】 Food, Quality Control (QC), Research and Development (R&D) ■Introduction The ionRocket is a thermal desorption device for DART®-MS (Direct Analysis in Real Time- Mass Spectrometry) which allows samples to be heated on a gradient from ambient to 600 oC prior to ionization.. In ionRocket-DART®-MS analysis, thermal extracts from samples are observed at lower temperature and pyrolysates from samples are observed at higher temperatures. (A) (B) ■Samples Caster sugar, soft brown sugar, and wasanbon (a refined Japanese sugar). ■Method ionRocket was mounted on DART®-MS. The sample, a fleck of sugar, was placed into the POT. Figure 1. Caster sugar The sample temperature was raised (A) Heat map (B) Mass spectrum at 4 min 100 oC/min by the ionRocket from room temperature to 600 oC. The (A) (B) total run time was about 7 min. ■Result The result is shown in heat maps in Figure 1 (A), Figure 2 (A) and Figure 3 (A). The mass spectra at 4 min are shown in Figure 1 (B), Figure 2 (B) Figure 2. Soft brown sugar and Figure 3 (B). In every sample, (A) Heat map (B) Mass spectrum at 4 min m/z 180.08 and m/z 342.13 was observed. These ions would be (A) (B) monosaccharide and disaccharide, respectively. Soft brown sugar is easily differentiated from caster sugar and Wasanbon by this analysis. Additionally, wasonbon is revealed as the most purified of these sugars. The sugar refinement process is Figure 3. -
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.