DOCSLIB.ORG

Sauces & Seasoning

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sauces & Seasoning CANTONESE SUKIYAKI SWEET CHILI SAUCE FISH SAUCE BU-DO SAUCE SSPTC HSPT FSPTS PSPTBD 12X24oz 24X12oz 24X13oz 12X32oz 12X7oz 12X24oz 24 X 10oz CHILI W/SOY BEAN OIL CRAB PASTE/BEAN OIL SHRIMP PS/BEAN OIL YELLOW BEAN SAUCE PSPTC PSPKCP PSPKSP SSPTY 24X16oz 24X8oz 24X7oz 24 X 7oz 12 X 16oz CHILI PASTE (SAWAN) CHILI PASTE (NA ROG) SWEET SOY SAUCE SUKIYAKI-RED BEAN CURD PSPTCS PSPTCN SSPTSW SSPTS2 24 X 5oz 24 X 5oz 12 X 35oz 24X10oz 12X27oz CREAMY GOURAMY PICKLED GOURAMY MAM NEM FISH SAUCE SOY BEAN PASTE PSPTMSX PSPTMS PSPTMN SSPTS 12X16oz 12X24oz 12X16oz 12X24oz 24X12oz 12X30oz 12 X 30.5oz 21 BEEF PASTE CRAB PASTE DUCK PASTE TOMYUM PASTE PSLEB PSLEC PSLED PSLET 24 X 8oz 24 X 7oz 24 X 7oz 24 X 8oz 24 X 16oz MUSHROOM SAUCE OYSTER SAUCE MINCE PRAWN MINCE CRAB SSLEM SSLEO PSLEMP PSLEMC 12X 12X 48 X 5.6oz 48 X 5.6oz CHICKEN MIXED VEGET BROTH WONTON MIXED SHRIMP PASTE FVLEC FVLEV FVLEW PSLEMSP 24 X 8oz 24 X 28oz 24 X 8oz 24 X 7oz CHAR SIU MIXED SPICY CHICKEN PHO BEEF MIXED VIETNAMESE PHO PASTE FVLECS FVLESC FVLEPB PSLEP 30 X 2.7oz 30 X 2.7oz 30 X 2.7oz 24X 22 "KC" BLACK SOY SAUCE "KC" HOISIN SAUCE "KC" DOUBLE BLACK SAUCE SSKCB SSKCH SSKCDB 6 x 60oz 24 X 15oz 6 x 57.5oz "KC" HOISIN SAUCE THICK SOY SAUCE EUROPE "MAGGI" FRANCE SSKCH5 SSKCT SSMS SSMF 6 x 57.5oz 6 x 57.5oz 24X6.7oz 6X27oz "COCK" FISH SAUCE "GOOD TASTE" FISH SAUCE "BF" HAINAN CHICKEN SAUCE FSCO FSGT SSBFH 12X24oz 24X7oz 12 X 23oz 24 X 7oz "HEALTHY BOY" BLACK SAUCE "HEALTHY BOY" MUSHROOM S. "HEALTHY BOY" THIN SAUCE SSHB SSHBM SSHBT 12 X 24oz 12 X 24oz 12 X 24oz 23 MAGGI SEASONING KIKKOMAN SAUCE GOLDEN M.YELLO GOLDEN M.GREEN TIPAROS SQUARE TIPAROS (ROUND) SSM24 SSK SSGY SSGM FST12S FST 24X6.7oz 6X27oz 12 X 5oz 24X3.5oz 24X7oz 24X6.oz 12X20oz 12 X 23oz 10.5oz 23oz 50oz SHRIMP & CRAB "RABBIT" FISH S. 3 CRAB FISH SAUCE FLY LION. FISH S. "SQUID" FISH S. "HMONG L."FISH S. FSSC FSR FSTC FSFL FSSQ FSHL 24X10oz 12X24oz 12 X 24oz 12 X 25oz 12 X 25oz 12X9oz 12X25oz 12 X 24oz KHS. BLACK S. KHS. SWEET S. KHS. THIN SAUCE BUFFALO.CRAB S. MAM NEM FISH S SSKHB SSKHS SSKHT PSBUC PSBU 12 X 21oz 12 X 21oz 12 X 21oz 24 X 3oz 12X7oz 12X25oz MAEKRUA OYSTER MARCA PINA S. HM.LADY OYSTER BUUFALO OYSTER "RABBIT" OYSTER SSTO SSMP SSHL SSBUO SSRAO 5oz 10oz 20oz 12 X 21oz 12 X 21oz 12X20oz 12X 25oz 12X20oz 12X 25oz 24 "BUFFALO" "BUFFALO" "RABBIT" "PORKWAN" GROUND CHILI PAPAYA SALAD PASTE INSTANT BEEF PASTE INSTANT BEEF PASTE W/GARLIC OIL PSBUP PSBUB PSRAB PSPKGC (S) 24X7oz (L) 24X16oz (S) 24X8oz (L) 24X16oz (S) 24X8oz (L) 24X16oz (S) 24X8oz (L) 24X16oz PORKWAN. CHILI HOLLY POR-KWAN. VN.PHO PASTE POR-KWAN. TOMYUM PASTE "POR-KWAN" PAD THAI SAUCE BASIL LEAVES PSPKBP PSPKTY PSPKPT PSPKCBH 24 X 8oz (S) 24X8oz (L) 24X16oz 24 X 8oz 24 X 8oz PORKWAN. BEEF PASTE PORKWAN. MINCE CRAB PORKWAN. MINCE PRAWN PSPKB PSPKMC PSPKMP (S) 24X8oz (L) 24X16oz 48 X 5.8oz 48 X 5.8oz COOKING WINE COOKING WINE RED/ROUND COOKING WINE WHITE /SQUARE COOKING WINE RED/SQUARE WIL WISX WISW WISR 4 X 3 LITER 12 X 750ML 12 X 750ML 12 X 750ML 25 "HF" CHILI GARLIC "HF" CHILI GARLIC "HF" SAMBAL OELEK "HF" SAMBAL OELEK HSHF HSHFG HSSO HSSO4 24X8oz 12X18oz 4 X 8.75# 24X8oz 12X18oz 4 X 8.5# "HF" SRIRACHA BUFFALO. SPRINGROLLS. "R.BOWL"SWEET CHILI S. "RABBIT" SPRING ROLLS. HSHFS HSBU HSRB HSR 12X17oz 12X28oz 24X10oz 12X25oz 12 X 32oz 24X10oz 12X25oz BUFFALO.FRIED CHILI OIL "BIRD" FRIED CHILI P . "RABBIT" FRIED CHILI P. "J&P" SWEET CHILI S. HSBUFC HSBFC HSRFC HSLA 24 X 12oz 24 X 12oz 24 X 12oz 24 X 14oz "RABBIT" GROUND CHILI "KING LEO" GROUNDCHILI "BUFFALO" SATE "BUFFALO" SRIRACHA FRIED GARLIC FRIED GARLIC HSBUST HSBUS HSRC HSKLC 24 X 14oz 12 X 25oz 24X8oz 24X16oz 24X8oz 24X16oz 26 BLACK BEAN GARLIC SHRIMP SAUCE CHILI GARLIC B.B.Q. SAUCE HOISIN SAUCE SLKKBG SLKKF SLKKCG SLKKCS SLKKH 12X8oz 12X13oz 12X8oz 12X12oz 12X8oz 12X13oz 12X8.5oz 12x14oz 12X20oz 12X36oz CHICKEN MARINADE CHILI OIL STIR FRY SAUCE PANDA OYSTER PREMIUM OYSTER SLKKCM SLKKCO SLKKO SLKKP SLKKPO 12X14oz 12X24oz 12 X 7oz 12 X 19oz 24X18oz 12X32oz 12X9oz 24X18oz PANDA OYSTER SAUCE HOISIN SAUCE PEANUT SAUCE SWEET & SOUR VEGETARIAN STIR FRY SLKKP5 SLKKH5 SLKKPN SLKKSS SLKKV 6 X 5# 6 X 5# 12 X 7.8oz 12 X 8.5oz 12 X 18oz "BUFFALO" **HOT SESAME** OIL TABLE SOY SAUCE LITE SOY SAUCE NOODLES SOUP MIX SLKKSO SLKKT SLKKT1 FVBUSN 12 X 5oz 12 X 5.3oz 12 X 5.3oz 24 X 7.3oz 27 "G.M" VINEGAR KONG YEN SUSHI VINEGAR MARUKAN RICE VINEGAR DATU PUTT WHITE VINEGAR VIGM VIKY VIM VIDP 24X7oz 12X24oz 24 X 10oz 12 X 12oz 12 X 25oz V V FOODS QUOC VIET BEEF PHO SOUP BASE BEEF PHO SOUP BASE QUE HUONG. MIXED SPICES "BUFFALO" CHILI POWDER FVVVB FVQVB FVQH SYBUCP 32 X 10oz 6 X 3# 24 X 10oz 6 X 3# 10 X 10pks 12 X 8oz "CHAOTAI" COCO POWDER "CHAOTAI" COCO POWDER "CHAOTAI" COCO POWDER "RABBIT"CHILI POWDER CMCT2 CMCT1 CMCT SYRCP (L) 12 X 13oz (M) 24 X 5.6oz (S) 10 X 10 X 2.1oz 12 X 8oz YEO'S SOY BEAN SAUCE TAMARIND PASTE PRESERVED CABBAGE SSYS PST PGPC 24 X 16oz 24 X 14oz 12 X 14oz 28 "BUFFALO" "BUFFALO" LAAB- NAMTOK MIX ROASTED RICE POWDER "RABBIT" LAAB NAMTOK "RABBIT" ROASTED RICE PD FVBUL FVBUR FVRL FVRR (S) 24X6.6oz (L) 24X14oz 24 X 7oz 24 x 8.5oz 24 x 8.5oz "RABBIT" TUM SOM POWDER "BUFFALO" "BUFFALO" NAMTOK (PAPAYA MIXED) FAWN THAI MIXED "BUUFALO" LAAB MIXED NOODLE SOUP SEASONING FVRT FVBUFM FVBULB FVBUN 60 X 2.5oz 20 x 3OZ 48X2.45oz 48 X 3oz "BUFFALO" Stir-Fry & Soup "BUFFALO" Stir-Fry & Soup "BUFFALO" Stir-Fry & Soup "RABBIT" (PHO) Seasoning Mix (BEEF) Seasoning Mix (CHICKEN) Seasoning Mix (PORK) NOODLE SOUP SEASONING FVBUSFB FVBUSFC FVBUSFP FVRP 60 X 3.04oz 60 X 3.04oz 60 X 3.04oz 48 X 3oz "RABBIT" (BEEF) "RABBIT" (CHICKEN) "RABBIT" (PORK) "BUFFALO" STIR FRY & SOUP MIXED STIR FRY & SOUP MIXED STIR FRY & SOUP MIXED PAPAYA SALAD MIX FVRSB FVRSC FVRSP FVBUT 24 X 6oz 24 X 6oz 24 X 6oz 24 X 6oz 29 FVNB FVNC FVNSC FVNKC BEEF TOMATO MIX BBQ. CHAR SIU MIX SPICY CHICKEN MIX KIM CHEE MIX FVNLC FVNOS FVNRC FVNRD LEMON CHIKEN MIX ORIENTAL STIR FRY MIX ROASTED CHIKEN MIX ROASTED DUCK MIX FVKNT FVSG FVSGR FVSGB TAMARIND SOUP BASE SUGAR GRANULATED YELLOW ROCK SUGAR SLICED BROWN SUGAR FVMABA FVSAM SYPB FVHVP AJI-NO-MOTO BAG/ BOX SALT (IODIZE, PLAIN) BLACK PEPPER POWDER PHO-BEEF BROTH MIX 30 DRIED ANCHOVY FISH SEA SALT 12X2# SALTY DUCK EGG PRESERVED DUCK EGG PGFA FVSAS PGDES PGDE 100 X 3oz 12 X 2# 24 X 6pcs 24 X 6pcs "KNORR" CHICKEN CUBE "KNORR" PORK CUBE "KNORR" TOMYUM CUBE "KNORR" BEEF CUBE FVKNC FVKNP FVKRTC FVKNB 24 X 2.2oz 24 X 2.2oz 24 X 0.78oz 24 X 2.2oz KOREAN BEEF STOCK MIX COLD NOODLES MIXED WET TAMARIND PALM SUGAR FVKB FVKN FVW FVSP 40 X 300g 20 X 300g 50 X 14oz 24X16oz 30X12oz Red Yellow "Buffalo" 50 X 3oz "Rabbit" Green 30X3oz "Rabbit" Pink 30X3oz "Rabbit" 30 X 3oz SKB SKRG SKRP SKRE "BUFFALO" PORK STRIPS "RABBIT" PORK STRIPS FRIED PORK STRIPS (HOT) FRIED PORK EAR 31 GIA VI BO HUE GIA VI BO KHO GIA VI MI QUANG GIA VI HU TIEU (SPICY BEEF CUBE) (STEW BEEF CUBE) (NOODLE SOUP CUBE) (NAM VANG CUBE) FVBLBH FVBLBK FVBLNS FVBLHT GIA VI PHO BO GIA VI PHO GA FOOD COLOR FOOD COLOR PASTE ( BEEF CUBE) (CHICKEN CUBE) (RED, GREEN) 6 X 1oz (PANDAN, ROSEN) 6 X 1oz FVBLPB FVBLPC FVCBG ** FVCB FVCBP ** FVCBR "DURKEE" FOOD COLORS (GREEN, RED, YWLLOW) 6X RICE YEAST (4oz) (14oz) BLACK SESAME SEED WHITE SESAME SEED FVC WIC NASB7 NASW7 50X (SALTED, SWEET) BLACK FUNGUS RADISH (S) 10X1.5oz (L) 10X3.17oz STAR ANI SEED 3oz 16oz WHOLE, STRIP PGRD HSSB SYDA DVFB PANKO BREAD CRUMBS BEAN CURD W/ CHILI LOTUS INST. BEEF BROTH SYFS PDPB PGBC FVLIB 32 "LOBO" NAM POWDER "LOBO" ROASTED DUCK "LOBO" TOM YUM "LOBO" SATAY MIX FVLBN FVLBRD FVLBT FVLBS "LOBO" 5 SPICE "LOBO" ORIENTAL (PAELO) "LOBO" LABB NAMTOK FRIED RICE "LOBO" PEPPER GARLIC FVLBF FVLBL FVLBO FVLBG "LOBO" SEAFOOD "LOBO" "LOBO" THAI "LOBO" RED CHILI MIX ROASTED CHICKEN BASIL PASTE ROASTED PORK FVLBSC FVLBRC FVLBB FVLBRP "LOBO" BBQ MIX "LOBO" NEM NUONG "LOBO" PAD THAI (FOR PORK CHOP) SEASONING MIX STIR FRY SAUCE "LOBO" ACCORD MIX FVLBBBQ FVLBNN FVLBPT FVLBA 33 VEGETARIAN DRIED RED DATE LILY FLOWER CINNAMON STICK SEASONING MIX 24X seed-less DVLF SYCS FVSQ DVDR 100 X 5oz 4oz 16oz 24 X 16oz 7oz 12oz KADOYA SESAME OIL MAEPLOY SWEET CHILI BLACK PEPPER SEED MUNG BEAN PEELED OSK HSMP SYPBS NAMBP 24 X 5.5oz 24 X 11oz 24 X 8oz 50 X 12oz MUNG BEAN WHOLE BEAN CURD FLAKE BEAN CURD STICK BLACK MUSHROOM NAMBW DVBCF DVBCS DVMR3 50 X 12oz 3oz 5# DRIED LOTUS SEED PEANUT ROASTED SEAWEED DRIED SHRIMP NASL NAPN6 DVDS3 PGDS 60 X 12oz 3oz (M, L, XL) 34 "A" BEEF BROTH "LEE" BEEF BROTH "D.FLY" BEEF BROTH "TEMPLE" BEEF BROTH FVAB FVLEP FVDFB28 FVTB 24 X 28oz 24 X 28oz 24 X 28oz 24 X 28oz "L.LUCKY" BEEF BROTH "TEMPLE" SEAFOOD BROTH "L.LUCKY" BEEF BROTH "L.LUCKY" BEEF BROTH FVLLB FVTBS FVLLBH FVLLBR 24 X 28oz 24 X 28oz 24 X 28oz 24 X 28oz FRIED SPRING ROLL MIXED "WHITE K." BIHON SAUCE BBQ.
Load more

Recommended publications
  • Australian Glossary
    AUSTRALIAN GLOSSARY 3. Fresh Cut Vegetables - Vegetable Mixes 4. Vegetables Whole – Garnish – Chopped Herbs 5. Washed Lettuce / Greens – Sautee Vegetables 6. Bakers Mixes – Sandwich lines – Peeled Fruit – 7. Salads 8. Gourmet Salads 9. Chopped Garlic – Antipasto Lines – Dolmades 10. Dips 11. Yoghurt – Mayo + Egg Products 12. Breakfast Products - Cream 13. Cheese – local + imported, Butter, Yoghurt 14. Cheese 50. Ingredients Asian 15. Cheese 51. Ingredients Asian 16. Cheese 52. Ingredients Asian 17. Cheese / Crackers 53. Ingredients Asian 18. Pasta Fresh and Dry 54. Ingredients Asian – Ingredients Larder 55. Ingredients Larder 19. Pasta Dry 20. Meal Solutions – Soup – Mash – Meal Bases - 56. Ingredients Larder – vanilla beans - truffles 57. Larder – Stock Lines – Canned Vegetables lasagne 21. Meal Solutions – Quiche - Frittata – Burgers – 58. Larder - Canned Vegetables, Fruits – Pickled Vegetables Wet dishes 22 Vegetarian Wet Dishes – PC Meals – Pizza Bases 59. Nuts, Legumes, Dried Fruit 23. Stocks and Sauces 60. Fingerfood 24. Sous Vide + Cooked Meat Products 61. Fingerfood – Hand Made 25. Chilli Con Carne – Lamb Shanks 62. Fingerfood – Hand Made – Asian 26. Chicken Products – Kiev, Schnitzel, Filo 63. Fingerfood – Hand Made Asian 27. Chicken Products - Wing on Kiev’s – 64. Fingerfood –- Hakka 28. Smallgoods – Chorizo 65. Bakery Products – Pies + Pasties 29. Small Goods TIBALDI 66. Bakery Products – Filo Pastries + Pide + Bread 30. Smallgoods – Slow Cured &Gourmet Sausages 67. Bakery Products – Crepes + Waffles 31. Smallgoods - Casalingo Danish Pastries – Pastry Rolls 32. Seafood – White Anchovies - Phillips Crab Meat 68. Ingredients Pastry – Confectionary, Crackers, 33. Seafood – Caviar – Pickled Seafood 69. Kez’s Biscuits 34. Mexican Products – Oil Vinegar Vincotto, Verjuice 70. GF Bread & Bakery 35. Mexican Products 71.
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • 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
    [Show full text]
  • 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,
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • Product List Barwon Foods ABN 65578731957 18-20 Donga Rd GEELONG NORTH, VIC 3215
    Product List Barwon Foods ABN 65578731957 18-20 Donga Rd GEELONG NORTH, VIC 3215 Phone No. 03 5278 6433 Fax: 03 5272 1682 Email [email protected] Website www.barwonfoods.com All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 22. May 2014 No. Description Zone UOM GST Antipasto Eggplant 102278 Eggplant C/Grilled 2kg (Bamboleo) Fridge/Fresh EA CTN (6) Capsicum 102277 Capsicums C/Grilled 2kg (Bamboleo) Fridge/Fresh EA CTN (6) 103518 Fire Roasted Peppers 4.5kg (Selesta) Shelf Stable EA CTN (3) 102879 Pepper Strips Red & Green A10 () Shelf Stable EA CTN (6) 104699 Peppers Belle Cheese 280gm (Sandhurst) Shelf Stable EA CTN (6) 104546 Peppers Belle Cheese Fill 1.7k (Sandhurst) Shelf Stable EA CTN (3) Gherkins 104628 Cornichons Fine 4.2kg (Beaufort) Shelf Stable EA CTN (3) 100214 Gherkins Whole 2.2kg (Riviana) Shelf Stable EA CTN (6) Olives 101138 Kalamata Olives Large 12kg () Shelf Stable EA 103885 Olives BLK Sliced Spanish A10 () Shelf Stable EA CTN (6) 101144 Olives Green 1.9kg (Sandhurst) Shelf Stable EA CTN (6) 105069 Olives Green Pitted 2kg (Sandhurst) Shelf Stable EA CTN (6) 101146 Olives Kalamata Pitted 2kg (Sandhurst) Shelf Stable EA CTN (6) 104543 Olives Pitted Kalamata 10kg (Sandhurst) Shelf Stable EA 103886 Olives Pitted Kalamata 2kg (Selesta) Shelf Stable EA CTN (6) 104534 Olives Stuffed 2kg (Sandhurst) Shelf Stable EA CTN (6) 101150 Whole Kalamata Olives 2.1kg (Riviana) Shelf Stable EA CTN (6) Onions 105032 Cocktail Onions 2kg (Sandhurst) Shelf Stable EA CTN (6) Tomatoes Sun & Semi-Dried 102279 Semi Dried
    [Show full text]
  • 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
    [Show full text]
  • 東南食品公司 Fax: 305-685-3385 11077 N.W
    SOUTHEASTERN FOOD SUPPLIES Dade: 305-688-2228 Broward: 888-689-7690 Tampa: 813-628-8182 東南食品公司 Fax: 305-685-3385 11077 N.W. 36 Ave, Miami, FL 33617 INDEX 目錄 Rice, Oil, Sugar, Flour, and Starch 3 Foam and Aluminium Products 32 米, 油, 糖, 面粉, 與淀粉 錫料與發泡膠料制品 Tea, Food Coloring, Baking Products, Gelatin, and Pudding 6 Kitchen Utensils 35 茶, 色水, 粉末, 與布丁 廚房用具 Cooking Wine, Vinegar, Seasoning, and Spice 8 Beverages 37 料酒, 醋, 調味品, 與香料 飲料 Soy Sauce, Oyster Sauce, Chili Sauce, and Other Sauces 11 Produce, Eggs, Cheese, and Frozen Foods 38 醬油, 蠔油, 辣椒醬, 與其他醬油 蔬果, 蛋, 之士與冷凍食品 Beans, Bean Products, Nuts, and Cookies 16 Noodle Products (Fresh, Frozen, and Dried) 41 豆, 豆類, 堅果, 與餅類 面類食品(冷凍與新鮮) Canned Fruit and Dressings 18 Seafood 44 罐頭果與沙律醬 海鮮 Canned Mushroom, Waterchestnut, and Bamboo Shoot 19 Poultry and Meat 48 罐頭, 蘑菇, 馬蹄與荀 肉與醃肉類 Preserved, Dried, and Canned Vegetables 20 Thai Products 52 乾蔬類與罐頭食品 泰國食品 1 Paper Products and Plastic Products 22 Japanese Products 55 紙料制品與膠料制品 日本食品 SOUTHEASTERN FOOD SUPPLIES SOUTHEASTERN FOOD SUPPLIES About Our Company Dade: 305-688-228 佛羅里達州的東南食品公司在東方食品行業一 Broward: 888-689-7690 直佔領先地位。本公司除了著重於服務各式亞 Tampa: 813-682-8182 Fax: 305-685-3358 洲餐館，超級市場的顧客以外和也和其他批發公 司都建立了良好的關系。我們的產品除了從亞 www.sefoodsupplies.com 洲各個國家直接進口之外也全線批發肉類，海 鮮，紙品及各類雜貨。我們服務的客戶從北部 Southeastern Food Supplies is Florida’s market Jacksonville 至南部 Key West 甚至深入加勒比海 leader in Asian Food Service. We service our 和中南美州各國。在過去四十年里，東南食品公 restaurant, market, and distributor customers with 司秉持的營經理念和目標就是著重於與顧客建立 the leading brands of authentic imported Asian 互利的良好的關系，嚴格把關貨品的質量和提供 Foods as well as full line of domestic commodity, 值得信賴的服務給所有的客戶。 grocery, packaging, meat, poultry, seafood, and produce items.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]