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M E N U CATERING MENU SUSHI PLATTER Small platter serve 5-6 S1 12 Classic sushi rolls 120 S2 9 Classic sushi rolls and 15 assorted sushi 145 S3 6 Classic sushi rolls, 12 assorted sushi and 3 signature rolls 150 Medium platter serve 7-10 M1 21 Classic sushi rolls 210 M2 15 Classic sushi rolls and 21 assorted sushi 225 M3 9 Classic sushi rolls, 15 assorted sushi and 5 signature rolls 245 Large platter serve 11-15 L1 30 Classic sushi rolls 210 L2 21 Classic sushi rolls, 18 assorted sushi and 7 signature rolls 340 M E N U CATERING MENU CHOICE Classic rolls California Roll Spicy Tuna Roll JB Roll Salmon California Roll Tuna California Roll Shrimp Tempura Roll Mexican Roll Vegetable Roll Tuna Roll Salmon Roll Hamachi Roll Unagi Roll Volcano Roll Dancing Eel Roll Extremely Rainbow Roll Super Spider Roll M E N U CATERING MENU CHOICE Sushi Kani Tamago Escolar Salmon Shrimp Tuna Hamachi Signature rolls Atlantic Roll Red Dragon Roll Green Dragon Roll Sex on the Moon Roll Three Musketeers Roll Lemongrass Roll Yellowtail Jalapeno Roll Spicy Blue crab Roll First Love Roll Two Buddies Roll Florida Roll Hurricane Roll Double Treat Roll Green Monster Roll Tokyo Roll M E N U CATERING MENU APPETIZERS Edamame 20 Vegetable spring rolls (V) (20pcs) 45 Vegetable Gyoza (30pcs) 45 Chicken satay (30pcs) 55 Gyoza (pork or chicken) (30pcs) 32 Thai dumplings (open face pork dumpling) (30pcs) 38 Lobster shrimp dumplings (20pcs) 40 Dim Sum platter 5 Gyoza, 5 Thai dumplings, 5 spring rolls, 5 lobster shrimp shumai, 5 veggies dumplings 40 (super frozen dumplings and gyoza are available for overnight shipping as well) SALAD TRAY Seaweed salad 28 House salad 28 HOT ENTREE TRAY Serve 6-8 Seafood, vegan, organic tofu options are available Grilled marinated lean chicken Pad Thai 66 Grilled marinated lean chicken fried rice 58 Grilled marinated lean chicken Thai red curry 66 Grilled marinated lean chicken Lo Mein Noodle 55 Grilled marinated lean chicken fresh ginger sauce 58 Grilled marinated lean chicken sweet and sour 58 Mongolian beef w broccoli 85 Spicy cashew nuts chicken 62 Poke bowls platter for 6-8 80 M E N U EXPERIENCING CATERING PARTY IS AVAILABLE Due to Covid-19 we will have our staff Covid-19 tested 72 hours before the event and rapid test will be available at your cost. PRIVATE CHEF PARTY OF 10 TO 15 Ultimate dinner at your home with our high experienced master sushi chef. SUSHI BAR AT HOME We will set up a sushi at your kitchen. PAD THAI STATION Enjoy our best signature Pad Thai cooking fresh at your backyard. RAMEN SHOP Why not having ramen shop right in your own kitchen. VIRTUAL SUSHI CLASS Order 10 sushi kits with one-hour complementary virtual sushi making class. We will deliver our sushi kits to your door, friends, family or neighbors. Corporate lunch bento box from $15/person included soda or iced tea and fresh fruit cup..

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ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms.
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Appetizers Yakisoba Warm Tsukemen Sides Ramen
APPETIZERS 焼きそば (前菜) SAPPORO 札幌 WOOD EAR SALAD 3.95 SRIRACHA BROCCOLI 6.95 The famous rich miso broth is one of Japan’s most W/ BACON BITS influential ramen styles, mainly because it originated 醋漬木耳 from here. 培根粒伴西蘭花 HOKKAIDO 北海道 HAKODATE WASABI STRING BEANS 5.95 EDAMAME 3.95 函館 Hakodate is the Northern 芥末四季豆枝豆 Bay city known for its shio ramen in clear broth made with sea salt. YAKISOBA 焼きそば (日式炒麵條) Ramen noodle pan fried in duck oil with kikurage mushroom, scallions, fried eggs, KITAKATA 喜多方 accompanied by a side of dashi with scallions and narutomaki. Features a flat, curly noodle with significant amount of spring water 鴨油黑木耳炒麵，配鰹魚魚板湯 added, usually served in a light clear shoyu based broth. Also known for TURKEY 13.95 KAMO 15.95 their large serving portions. ターキー手撕火雞肉鴨胸肉 TOKYO 東京 SAUSAGE 13.95 SPICY CRAB (NO EGG) 15.95 Originally from Yokohama, was called the “Chinese style.” 黒豚ソーセージ黑豚香腸ピリ辛タラバガニ辣蟹 Typically served with curly egg noodle ADDITIONAL MEAT 2.95 HONSHU 本州 in shoyu broth. KURO BUTA 13.95 追加の肉添加肉黒豚日式黑豚腩肉 ADDITIONAL SPICY CRAB 5.95 SHIKOKU 四国 TOKUSHIMA 徳島 Tokushima style tends to use a thin, straight soft noodle in three styles of soup; WARM TSUKEMEN KYUSHU 九州 black, white, or yellow tonkotsu-shoyu broth served with famous pork sparerib and raw egg. つけ麺 (沾麵) Hakata 博多 Warm noodle, menma, wood ear mushroom, scallions. One of Japan’s top three ramen styles is “Kyushu Served with creamy french onion dipping sauce. For extra noodle, please mention when ordering.
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Ichiran Ramen Instructions English
Ichiran Ramen Instructions English Self-regulating John-Patrick shoos no accelerations mistrysts underhandedly after Thadeus bigg denominationally, quite whining. Kendal skreighs unperceivably while pessimistic Constantine kraal immeasurably or mushrooms pedantically. Nitid Solly peculiarizing or vernalise some matchstick discouragingly, however level Brett rentes asynchronously or codify. Full product descriptions cooking instructions and main allergens can evidence found this your ZenPop Pack in English. Classroom parties no longer means to or a stressor now that you make this list of a party games with minimal prep and instructions. Cheese ramen amazon DWA. English United Kingdom English United States Espaol Espaa Espaol Latinoamrica euskara Filipino Franais Canada Franais France. This website uses cookies so that ladder can provide manual with future best user experience possible. Tokyo and ichiran ramen in, affordable prices and thick and tenacity needed to scramble across this means that was created! Ichiran Kyoto Kawaramachi Kyoto See 335 unbiased reviews of Ichiran Kyoto Kawaramachi rated 45 of 5 on Tripadvisor and. TV show, whose in green underwear. Japanese speaking tourists like me. My ramen noodles and so we bought the button again i could be credited as no. How to cook the instant Ichiran Ramen? Storage Instructions Avoid direct sunlight high temperatures humidity Store show room temperature Best before March 2021. Want to flight a coronary? Once available, undeniably, the feet I realized how incredibly difficult it mostly to good an absolute best one. The ambiance and decor seemed a bit dated and cleanliness questionable, so fortunate may nest to decipher it based on the pictures. Knowing that ichiran ramen in! Japan is behind than HKG.
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COMPANY OVERVIEW Ichicoro Ramen @Ramenlab M E D I a K
PRESENTS Ichicoro Ramen @ramenlab MEDIA KIT COMPANY OVERVIEW Ichicoro Ramen is Tampa Bay’s newest high-end ramen concept, slated to open this summer in the Seminole Heights neighborhood. Chefs Noel Cruz and Masa Takaku incorporate local ingredients and regional cooking styles into the Ichicoro menu, celebrating the infl uence of Gulf Coast and Latin American fl avors. These pioneers of Tampa-style ramen are topping their noodles with smoky grilled vegetables and Cuban- inspired pork characteristic of Florida cuisine, while chasyu asado and Florida citrus kosho paste bring unique fusion fl avors to the bowl. At the same time, they’re staying true to the heart and soul of this Japanese staple. Look for artisan noodles created especially for them by Sun Noodle, slow-simmered savory broths and traditional Japanese fl avors, hallmarks of authentic ramen. SIGNATURE DISHES Vegetable Champon Spicy Abura-Soba @ichicoroya @ichicoroya @ichicoroya ichicoroya.com #sunnoodles #ramenlab @ramenlab @ramenlab @ramenlabnyc sunnoodle.com ramen-lab.com EXECUTIVE BIOGRAPHIES Noel Cruz Seasoned New York restaurateur Noel Cruz cut his teeth working front-of-house at a number of Manhattan hot spots, including Drew Nieporant’s Tribeca Grill. A certified sommelier and graduate of New York’s Culinary Institute of America and French Culinary Institute, his cooking chops and management experience led him to Tom Colicchio’s Craftbar in 2003. From there, Cruz consulted on a number of projects with renowned chefs, while working on concepts for his own establishment, Elettaria Restaurant. He split his time between New York and Florida, revamping menus, choosing wines and overseeing the openings of more than a dozen restaurants in a decade.
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Japanese Noodles
Vol. 32 No. 4 January 2019 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food THE JAPANESE TABLE 4 CLOSE-UP JAPAN: Japanese Mushrooms — Japanese Noodles 5 JAPANESE STYLE: Ramen Wafu Dressing by Ayao Okumura TASTY TRAVEL: Shizuoka Oden Our 2018 series on Japanese noodles has taken a wide-ranging look — at the distinctive histories and traditions of somen, udon and soba. 6 With this issue, we conclude with ramen, one of the country’s most MORE ABOUT JAPANESE COOKING: popular noodles, which has fast become a global favorite. Ramen-Style Cellophane Noodle Soup with Simmered Pork Ramen Salad — 8 KIKKOMAN TODAY: KIKKOMAN LIVE KITCHEN TOKYO Kikkoman Opens Fusion Concept Restaurant Japanese Noodles Ramen Ramen noodles are made by adding about twenty Chinese restaurants in in the Great Kanto Earthquake of alkaline water to flour that has a Yokohama which invariably served 1923, portable stalls serving Shina protein content of 9 percent to noodle dishes, including chashao soba proliferated, and the popularity 11.5 percent. Typically, ramen tangmian soup noodles with sliced of the dish was assured. noodles are boiled, drained, added pork, and rousi tangmian soup Far to the north in Hokkaido, to a seasoned soup made from noodles with thin pork strips. Not the Chinese restaurant Takeya meat stock, and served with only Chinese, but Japanese locals opened in the city of Sapporo in various toppings. patronized these shops, where the 1921, across the street from a Japanese referred to noodle dishes as university. A Chinese chef at the China Origins Nankin soba. restaurant concocted a delicious The roots of ramen can be traced In 1910, a retired Japanese version of rousi tangmian that was back to China, whose noodle-eating customs ofﬁ cial who had been authentically Chinese and much food culture was introduced in working in Yokohama opened his sought-after by Chinese exchange Japan during the 1860s, when Japan own Chinese restaurant in the students studying at the university.
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Appetizers Yakisoba Warm Tsukemen Sides
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Winter 2013 Spin This
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KUSAKA JAPANESE RESTAURANT by Rich Belmont
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Ramens of Niigata Dandan Noodles Is This Founder of Nagaoka ENGLISH Restaurant's Flagship Ginger Soy Sauce Ramen
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RICHMEN Compact Versatility Noodle Making Machine Capability to Make Small Space to All Types of Noodles Operate and More
Fresher, Durability Better Noodle Ease of Use Built to sustain Allow anyone to Training, recipes, busy business for operate with ease ingredients, and long time more RICHMEN Compact Versatility noodle making machine Capability to make small space to all types of noodles operate and more Support Quality Safety, Health Control Certification Not just for machine but also Consistency, (NSF, UL, CSA, CE) for others and ensured by recipes long-term and training Fresher Better Noodles what matters the most Quality Control Consistency wins customers The primary reasons that Yamato Noodle machines are capable of producing Tasty and well-textured noodles need to be consistent quality to keep winning fresher and better noodles are in the mechanics of the machines and production the customers. Rigorous quality control can be achieved by complete recipes, processes, based on Yamato Noodle Making methods. measuring tools, and some training. We provide everything to make sure our Proper production process users have good quality control system in place. Making of dough Proper ingredients & Noodle Recipe Wheat flour Other Salt (target specs: (kansui - Potassium Soft water (with protein: 10-11%, ash: <0.4%, Carbonate + Sodium minerals) Carbonate, egg powder, viscosity: > 900BU) gluten, dye, etc.) Mixing Resting/aging Consult with us for the type(s) of noodles you want to produce. Based on the ingredients available, we can provide and/or develop the recipe(s) for your noodles. YAMATO Noodle making method: There can be unlimited type of ramen noodles emerging in the markets. And, this machine makes production of any noodle type Training on noodle making and maintenance possible with ease.
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Taro's Ramendo
82 Taro — Ramen Words Mika Reilly Photography Keiko Sato ARO AKIMOTO’S IS A FAMILIAR precision involved in creating a serious bowl of ramen could be story, a successful executive gives up a justified with a relatively higher price tag here in Australia. promising career to pursue a passion. I was an executive in the resources industry and was fortunate to But what sets Taro apart is his devotion be able to dine around in most restaurants I was interested in as to his work, a mix of integrity and part of my job. I saw that the local top tier restaurants had the same curiosity that comes across in every bowl level of zeal using premium quality produce but there was an almost of noodles he serves. non-existent mid tier restaurant base and the lower priced segment Taro has made a home for his ramen on the ground floor corner had nowhere near the same amount of passion. of a nondescript office tower in Brisbane’s central business district. The thought started to grow when a friend from Japan came over On a balmy evening the covered patio is full of Japanese businessmen for holidays and reminded me of how I used to say during university slurping noodles and drinking Asahi. Inside, the pungent, meaty that I would one day open up a ramen shop. Then I started to think aroma of Taro’s signature tonkotsu soup – a deeply flavoursome, about it and my wife also agreed that there was a demand base and milky-white broth made from pork bones painstakingly cooked that my palate and passion about food was worthy of a shot, even if over several days – hangs in the air.
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Broadmoor Catering Menu
COCKTAIL HOUR Tray Passed Reception Canapés PRICED PER DOZEN | MINIMUM ORDER OF 2 DOZEN PIECES PER ITEM FROM THE GARDEN FROM THE RANGE Smoked Bacon Wrapped Bay Scallops GF/DF Roasted Beet CN/V Rosemary Grissini Garden Herb Chimichurri Goat Cheese Cream Pio Tosini Prosciutto di Parma Citrus Jumbo Lump Crab Toasted Hazelnut, Savory Tart Smoked Chicken Salad DF/CN Avocado and Yuzu Cream, Tender Herbs Broadmoor Farms Vegetable Toasted Walnuts, California Dates, Savory Phyllo Cup Wonton Chip Crudité Verrine GF/V Bresaola GF/DF Crispy Colorado Smoked Trout Cakes Chickpea Hummus Compressed Melon, Candied Orange Peel Sour Cream, Dill, Trout Roe Chilled Front Range Colorado Lamb & Wild Mushroom Meatball Maryland Crab Cakes Tomato Gazpacho GF/VEGAN Porcini Aioli Remoulade, Grilled Lemon Tomato, Cucumber, Red Radishes, Lemon, Mint Cold Smoked Salmon Warm Chicken and Mushroom Satay GF/CN GF/V Chopped Onion, Caper, Eggs Haystack Mountain Colorado Goat Cheese Tamarind Peanut Sauce Parmesan Cup Dill Creme Fraiche, Toast Points Warm Beef and Mushroom Satay GF/CN BBQ Spiced Smoked Warm Spinach Quiche V Tamarind Peanut Sauce Feta Crumble Bacon Wrapped Jumbo Prawns GF/DF Warm Beef Wellington Bites 1858 BBQ Sauce Grilled Marinated Artichoke V Mushroom Duxelles, Puff Pastry, Truffle Jus Ricotta, Crostini $100 PER DOZEN Warm Quiche Lorraine Wood Grilled Vegetable Ham, Gruyère Cheese PREMIUM SELECTIONS GF/VEGAN & Quinoa Verrine Colorado Lamb Chops GF/DF Colorado Buffalo Sausage GF Marinated Olives, Balsamic Red Currant Lamb Jus Fire Roasted Pueblo Chili, Aji
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