Onigiri Fried Sandwiches Salads Pasta Plates Cakes

Total Page：16

File Type：pdf, Size：1020Kb

Onigiri Fried Sandwiches Salads Pasta Plates Cakes

ONIGIRI BEEF 4 sesame / soy SALMON 4 11 AM - 10 PM DAILY togorashi PER DC GUIDELINES, WE REQUIRE PICKLED VEGETABLE 4 THE PURCHASE OF AT LEAST ONE FOOD red shiso ITEM PER TABLE CHICKEN SALAD 4 classic PASTA NAPOLITAN 14 FRIED ramen / smoked tomato add chicken katsu / ebi furai / salmon 8 POTATO KOROKKE 8 ginger yuzu MENTAIKO CREME FRAICHE 14 udon / nori gama KANI CREAM KOROKKE 8 crab / kamameshi MISO MUSHROOM BOLOGNESE 14 cavatelli / piave EBI FURAI 8 shrimp / bang bang S U NORI FRIES 5 M M PLATES fermented chili E R 15 - OMURICE F demi glace / pickles SANDWICHES A L JAPANESE CURRY 15 EGG SALAD 9 L summer squash / rice cayenne 2 add chicken katsu / ebi furai / salmon 8 0 CHICKEN KATSU 11 2 LOBSTER DORIA 27 tonkatsu / pickles 0 fennel / apple / radicchio TOMATO 9 SMOKED WAGYU STEAK 30 thai basil / tofu asparagus / caramelized onion SALADS CAKES 12 GOMA-AE 10 sesame / kale BROOKLYN cocoa / banana TIGER SALAD 12 endive / anchovy LONDON 10 add chicken katsu / ebi furai / salmon 8 earl grey / crepe TUNA TATAKI 15 MYKONOS 10 ponzu / wasabi triple-layer cheesecake Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please let your server know of any allergies or dietary restrictions. AMETORA YOUTH, CULTURE, & REBELLION BAR IVY STARTED IT 11 AM - 11 PM (SUN-THURS) Rieger’s Vodka / Lemongrass Mizu Sochu / Yuzu 11 AM - 12 AM (FRI & SAT) COCKTAILS $15 PER DC GUIDELINES, WE REQUIRE I’M FEELING VERY HIP BUT VERY BITTER THE PURCHASE OF AT LEAST ONE FOOD Don Ciccio Luna Amaro / Nikka Gin / Grapefruit ITEM PER TABLE A DASTARDLY PAST WON’T STOP ME NOW Rhum Agricole / El Dorado 3 Year Rum AMERICANA Lemongrass Verbena REDEFINING AMERICAN TRADITIONAL KODAWARI COLLINS I USED TO BE NAMED SHERLOCK HOLMES Mizu Sochu Barley / Wodka Vodka / Grapefruit Soda BUT I HAVE BEEN ENLIGHTENED Suntory Toki Whisky / Lapsang Souchang / Mugicha DEEP BLUE TENJIKU Toasted Rice Sake / Blue Curacao / Coconut IT’S BIG IN JAPAN Akashi Whiskey / House Vermouth / Cherry A VERY EASTERN EASTSIDE Ford’s Gin / Yuzu / Cucumber WITH ALL MY LOVE AND NO REGRETS Espolon Silver Tequila / Ginger / Shiso YOYOGI PARK SWIZZLE Thomas Tew Rum / Green Tea Mint Sochu / Mint THE GIBSON LOST AT SEA Hayman’s Royal Dock Gin / Nori Vermouth / Mirin THE EZO BEAR FOUND THE FISHERMAN Maison Rouge Cognac / Sesame / Honey.

Copy Link

Recommended publications

Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
[Show full text]
More Prisoners
Chapter 3: MORE PRISONERS Sunday, November 21, 1943 Morning: fried eggs, fried potatoes, coffee Lunch: rice, pork and beans, tea Dinner: rice, nimono (lamb with Swiss chard) Every day, I work as a waiter and am getting a good reputation. Every day, many people from camp come to the administrator’s fence. We can see who comes. There would be comments such as “if that guy came, something is strange” or “the man who was supposed to come didn’t show up, so maybe…” Mystifying like a vortex. The lieutenant in charge of the stockade ordered us to prepare food for thirty more people. We told him there is not enough food for thirty more. The lieutenant said, “That’s none of my business.” We are living with barely enough food for ourselves. Now, they ordered us to prepare thirty more servings. Sure enough, twenty-eight boys from Hawaii arrived. These boys have had no food or drink since the night before because they were detained in the tents we used to occupy. We had to work so hard because we had to feed them first. Now, the inmates total sixty-eight. Twelve of us were moved to a small room adjacent to the shower. We asked today's newcomers about what was going on in camp. One said that the people in camp were collecting five dollars from each block to send a telegram to the Spanish consulate. People were also preparing comfort kits. Another said the food was getting a little better, but then, another said it was getting worse.
[Show full text]
Japan Resource Packet
Learning About Japan: A Resource Guide 1150 18th Street, NW, Suite 100, Washington, DC 20036 Tel: 202-238-6900・Fax: 202-822-6524・ [email protected]・www.us.emb-japan.go.jp/jicC/index.html This resourCe guide is intended to enhanCe the study of Japan and its culture in your classroom or for your own self-study. The handouts inCluded in the paCket are some of the Japan Information & Culture Center’s most requested topiCs from teachers and students. The following resources are also available from the JICC upon request: Coloring Book paCket Japanese Folk Tales Kenta: My Life in Japan Elementary School Life packet Junior High School Life packet Senior High School Life packet NiponiCa Magazine Map of Japan Japanese Tourism Information The JICC also has videos and Cultural items for loan. For more information and to reserve items, email [email protected] 2 Table of Contents Overview of Japan ----------------------------------------------------------------------------------------------------------------------- 4 School Life in Japan: Overview -------------------------------------------------------------------------------------------------------- 6 School Life in Japan: Sample Schedule -------------------------------------------------------------------------------------------- 8 Japanese Language: 日本語 (Nihongo) ----------------------------------------------------------------------------------------------- 9 Useful Phrases -------------------------------------------------------------------------------------------------------------------------
[Show full text]
Glycemic Index of Single and Mixed Meal Foods Among Common Japanese Foods with White Rice As a Reference Food
European Journal of Clinical Nutrition (2003) 57, 743–752 & 2003 Nature Publishing Group All rights reserved 0954-3007/03 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food M Sugiyama1*, AC Tang2, Y Wakaki3 and W Koyama3 1National Institute of Health and Nutrition, Japan; 2Department of Health Promotion Sciences, School of Health Science and Nursing, Faculty of Medicine, The Tokyo University, Japan; and 3Kumamoto Health Management Center, The Japanese Red Cross Company, Japan Objective: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. Design: Subjects were served with 50 g carbohydrate content of white rice at least two times (maximum three times) and test food once after separate overnight fasts. Capillary blood glucose measurements were carried out before and during 120 min after each food load. Setting: The study was carried out in an outpatient setting. Subjects: A total of 58 (38 females and 20 males) nondiseased subjects, mean aged 37 y and mean BMI 22 kg/m2 were included. Result: The correlation between incremental area under curve of white rice and glucose was r ¼ 0.853 (n ¼ 10, Po0.0001) and white rice was considered suitable to be used as a reference food. Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20–40%.
[Show full text]
School Lunch Menu May 2021
School Meal Menu September 2021 Monday 月 Tuesday 火 Wednesday 水 Thursday 木 Friday 金 August 30 31 September 1 2 3 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad Thai Fish Fingers with Rice Tuna & Tomato Sauce Pasta Beef Lasagne Chicken Fried Rice Mapo Doufu (Contains Pork) Japanese Chicken Curry BBQ Beef & Pork Meatballs, Onigiri Meal Shepherd's Pie Onigiri Meal Onigiri Meal Pasta & Veg Onigiri Meal Onigiri Meal 6 7 8 9 10 Tomato Sauce Pasta Tomato & Cheese Lasagne Egg Salad Sandwich Japanese Vege Curry with Vegetable Fried Rice Ham & Cheese Sandwich Chicken Enchilada Grilled Ginger Soy Salmon, Croquette Ham & Cheese Pizza Butter Chicken Curry Beef Yakisoba Rice & Veg Chicken Meatball Marinara Oyakodon (Chicken & Egg Onigiri Meal Onigiri Meal Carbonara (Contains Pork) Pasta Rice Dish) Onigiri Meal Shanghai Pork Noodles Onigiri Meal Onigiri Meal 13 14 15 16 17 Tomato Sauce Pasta Phad Thai Spinach & Ricotta Quiche Tofu & Vegetable Stir-Fry Macaroni & Cheese Fried Rice with Char Siu Chicken Burger Chicken Noodle Soup & Chicken Quesadilla Karaage Chicken with Rice Pork Japanese Pork Curry Bread Roll Minced Beef & Cheese Pie Ball Pasta with Bolognese Sauce Onigiri Meal Beef Stroganoff with Rice Onigiri Meal Beef & Rice Burrito Onigiri Meal Onigiri Meal Onigiri Meal 20 21 22 23 24 Butter Vegetable Curry Alfredo Pasta Margherita Pizza Vegetable Glass Noodles Cheese & Bean Quesadilla Salmon & Tuna Onigiri Indonesian Shrimp & Chicken Phad
[Show full text]
Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021
Japanese Seasonal Cooking with Mutsuko Johnson 4 - 6 September 2021 Course Menu Friday 4 September Lunch Udon Noodle Soup Vegetable Tempura with Root Vegetables, Lotus Root & Watercress Deep Fried Tofu Traditional Toppings & Sides; Natto, Nanami Togarashi (Japanese Chilli Pepper Powder), Toasted Sesame Seeds, Toasted Nori Seaweed, Spring Onion, Grated Daikon Dinner Leek and Sweetcorn Miso Soup Short Grain Brown Rice with Nutty Soy Beans Iso Age (Nori Roll with Tofu & Carrot) Green Vegetables with Gomaae (Sesame Dressing) Turnip Pickles with Ume Plum Vinegar Additional Dishes Fermented Onion Condiment Furikake Condiment Saturday 5 September Lunch Ozone - Hearty Miso Soup with Mugwort Mochi Harusame (Rice Noodle) Salad with Vegetables, Wakame Seaweed and Edamame Beans in a Sweet Sesame Dressing Dinner Lotus Root Dumplings in a Light Broth Short Grain Brown Rice with Adzuki Beans Tofu, Pak Choy & Mushroom Stirfry in a Ginger Kuzu Sauce Arame Seaweed Takuan Pickles Pear Kanten Dessert Additional Dishes Making Amazake with Sweet Brown Rice Sunday 6 September Lunch Pan-Fried Soba Noodles with Vegetables & Toasted Nori Seaweed Juicy Deep Fried Tofu Wakame Soup Radish and Cucumber Pickles Dinner Gojiru ‘High-Energy’ Miso Soup Onigiri - Miniature Brown Rice Balls with Nori Seaweed White Fish* with Shiitake & Enoki Mushrooms, Watercress & Carrot in a Kuzu-Sake Sauce Grilled Courgette & Miso Sauce Sautéed Wakame Seaweed with Sesame Seeds Sweet Daikon Pickles with Amazake Homemade Amazake Dessert with Fresh Ginger Please note: Menu is subject to adjustment, due to availability of seasonal vegetables. *A vegan option of Pan-Fried Tofu will also be available..
[Show full text]
Recommended Recipe for Each Function 1
Recommended Recipe for Each Function 1. RICE .............................................................................................. 1-2 2. GRAIN........................................................................................... 3-4 3. CLAYPOT...................................................................................... 5-6 4. CONGEE ....................................................................................... 7-8 5. SOUP............................................................................................ 9-10 6. PORRIDGE ................................................................................... 11-12 7. STEAM.......................................................................................... 13-15 8. STEW............................................................................................ 16-18 9. BAKE............................................................................................. 19-20 10. FRY................................................................................................ 21-26 11. YOGURT........................................................................................ 27-29 12. MANUAL ...................................................................................... 30-50 Steamed Rice 150kcal/100g Ingredients: Pearl rice: 2 cups Water: to the water mark "2" Directions: 1. Rinse the pearl rice, pour it into the cooking bowl and ﬁll it with water to the mark “2” 2. Choose the left or right pot and cover the lid; press “RICE” and wait till
[Show full text]
Ramen Udon Or Soba Japanese Tapas Drinks Dessert
Ramen Udon or soba Japanese tapas Drinks Dessert Choose your favourite ramen flavour: soy, miso, shio or You have the choice between two types of traditional, freshly Japanese tapas are not starters. Each dish is served straight All drinks in bottles and cans may also be bought To conclude a perfect meal we recommend: togarashi, created by our specialists in house. made Japanese noodles. away when it is cooked. to take away. Udon Edamame ** Mineral water, fruit juice Ice cream * Udon is a thicker noodle made Boiled green soy beans – cold Carafe of mineral water 330 ml 4.00 Moochi (ice cream wrapped in rice dough) exclusively from wheat flour, salt and lightly salted (served warm on Valser Classic 500 ml 4.50 3.00 / each more 2.00 and water. request) Valser Silence 500 ml 4.50 Soy base Miso base Shio base Togarashi 5.50 Coca-Cola 500 ml 5.00 Dorayaki * Clear and Made with Natural and Red and hot Coca-Cola Zero 500 ml 5.00 Japanese pancake stuffed with sweet azuki mild like a sesame and clear, lightly spiced miso Soba Kimchi pickles Sprite 500 ml 5.00 beans / 3.50 bouillon. fine spices. salted. soup. Soba is a finer, brown noodle Korean-style cabbage Fanta 500 ml 5.00 made from buckwheat. Soba is 5.50 Rivella Rot 500 ml 5.00 very easy to digest, and due to Nestea Ice Tea 500 ml 5.00 its length it is symbolic in Japan Wafu salad Minute Maid Apfelschorle 500 ml 5.50 Nature ramen for a long and happy life.
[Show full text]
Eat Well, Waste Nothing
Eat Well, Waste Nothing Lessons Learned in a Pandemic Kitchen JACQUELYN A. OTTMAN CONTENTS INTRODUCTION 3 MY PANDEMIC COOKING EXPERIENCE 4 APPRECIATING FOOD 9 Lesson #1 Food is Much More than Sustenance 9 Lesson #2 Food is Forgiving 11 Lesson #3 Imagination is the Most Important Ingredient 11 Lesson #4 The Internet is the World’s Greatest Cookbook 12 Lesson #5 Leftovers are a Home Cook’s Best Friend 13 MAKE THE MOST OF YOUR OWN PANDEMIC COOKING 15 Strategy #1 Plan Ahead for Leftovers 15 Strategy #2 Store Leftovers Properly 16 Strategy #3 Organize for Leftovers 17 Strategy #4 Warm Up Leftovers the Same Way They Were Cooked 18 Strategy #5 Add an Element of “New” 18 Strategy #6 Learn New Recipes for Transforming Leftovers 18 Strategy #7 Keep Leftover-Friendly Ingredients on Hand 20 Strategy #8 Start a New Tradition 21 GOING FORWARD INTO THE “NEW NORMAL” 23 Celebrate Food 23 Dignify Your Dining Experience 23 Teach Your Kids to Cook 23 Share Your Tips with Others 24 Share Your Food with Others 25 Tell The Story of Your Own Food 26 NOTES 26 RESOURCES 27 ABOUT THE AUTHOR 28 OTHER BOOKS BY JACQUELYN A. OTTMAN 29 ABOUT THIS BOOK 30 2 INTRODUCTION I didn’t know for how long I would be sheltering in place on Shelter Island, New York during the Covid-19 pandemic. All I knew when fleeing my Manhattan apartment to the presumed safety of a friend’s home is that I would take on the self-appointed task of shepherding the cooking. Little did I know the experience would change the way I viewed food, forever.
[Show full text]
Kids, Tell Us Your Story!
VOLUME 5 NO. 51 MARCH 29 − APRIL 4, 2019 SUBMIT STORIES TO: [email protected] STRIPESJAPAN.COM FACEBOOK.COM/STRIPESPACIFIC FREE INSIDE INFO Celebrating Month of the Military Child My personality is very interesting By Jayden Cachola, different ways! Sullivans Elementary School My personality is very interesting. I’m very good onnichiwa! I’m Jayden, your average at certain subjects in school, like math, language military child. I’m going to tell you that arts and recess. Though recess isn’t a subject, I’m Kbeing a military child is fun in many still good at it because I’m energetic. Congratulate SEE PERSONALITY ON PAGE 2 a 2019 grad! Our annual Grad Tab highlighting Pacific DODEA high schools and their graduating classes will appear in the May 31 edition of Stripes Japan. Lucky enough For just $19, customize your own message that will appear The countless goodbyes, in this keepsake edition. And the numerous hellos, What you need: • A photo of the graduate The constant feeling of butterflies, • Graduate’s first name Each new school is a different scenario. • Your name, as you want it to The distances we have traveled, appear in print (e.g. “Suzy & Steve” or “Mom & Dad”) Birthdays we’ve missed, • A congratulatory message of The adventures we unraveled, no more than 20 words • The graduate’s high school Every memory to reminisce. Send info by May 20, 5 p.m. to The multitude of friends, [email protected] And the laughter we shared. and a Stripes representative will follow-up with you right The amount of things we depend, away.
[Show full text]
How to Cook Omurice
How to Cook Omurice Omurice is an interesting cross-cultural dish: it is a Japanese take on a Western-style omelette served over fried rice. This particular recipe is based on a dish that my Japanese mother cooked for me. Since it is a family recipe all of the measurements are approximate. Please adapt it to your taste. (Christina Wainwright) INGREDIENTS For Fried Rice (serves 2) • 1 T butter (for frying the vegetables) • 1/2 onion, diced • 1/4 cup vegetables (frozen or fresh – I prefer frozen peas or lima beans) • 2 T butter (for frying the rice) • 2-3 cups rice • 1/4 – 1/2 cup ketchup (start with 1/4 cup, add more to taste) • Salt, to taste For Omelette (recipe is for each; repeat for your 2nd omelette) • 1-3 eggs (quantity depends on how hearty of an omelette you want) • 2 tsp mirin (can substitute for 1 tsp water + 1 tsp sugar) * • 1 tsp sugar * • Oil for your pan (vegetable oil, butter, spray – whatever you like to use) * If you don’t want a sweetened omelette, you can opt to make it savory by skipping these ingredients and instead seasoning it with salt to taste. INSTRUCTIONS Preparing the Fried Rice • Melt 1 T of butter in a pan. • Saute onion for a few minutes, then add vegetables. Cook until vegetables are heated through and onions are somewhat translucent. • Push vegetables to the sides of the pan, then melt remaining 2 T of butter in the center. • Fry the rice in the melted butter. Fold in the onion and other vegetables.
[Show full text]
HOW to COOK ONIGIRI RICE Ingredients
How to cook onigiri rice Ingredients (5-6 onigiri) 2 rice cooker cups uncooked Japanese short grain rice (2 rice cooker cups = 360 ml) (See Notes) Water 340-350 ml (Mineral water or filtered water preferred) *The amount of water should be 5% less than the amount of rice 2 inch konbu (dried kelp) (2" =5 cm) *Optional - but it will give a nice aroma! Natural (coarse) salt 1 tbs. Instructions 1. Put the rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 1-2 times. 2. Now use your fingers to gently wash the rice by moving your fingers in a circular motion. 3. Rinse and discard the water. Repeat this process 3-4 times. 4. Transfer the rice into a sieve and drain completely. 5. Put the rice in the rice cooker bowl and add water (not hot or warm) to just under the 2 cup line. If you cook rice without a rice cooker, water should be about 340-350 ml. 6. Let the rice soak in the water for 30 minutes. (*About 1 hour for winter) 7. Gently clean the dashi konbu with a damp cloth but leave the white powdery substances which contributes to the umami flavor in dashi. Do not wash the konbu. 8. Place the konbu and salt on top of the rice and start cooking. 9. When the rice is cooked, fluff it up with a rice scoop starting from the bottom of the rice cooker bowl to get rid of the moisture.
[Show full text]