Term
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Definition
1. Warm: tossed with salt
2. Cold: shocked with ice water and tossed with salt and shiso
3. Garlic: sauteed with garlic and soy |
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Term
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Definition
| dashi, red miso, koji miso (koji not strained) and tofu, wakame and negi |
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Term
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Definition
| Fish stock: seaweed (Konbu) and fish flakes (katsuobushi) |
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Term
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Definition
| dumpling; Steamed then pan-fried. Pork and Yasai |
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Term
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Definition
| Ground kurobuta pork belly, minced napa cabbage, scallions, ginger, garlic, seasoned s&white pepper |
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Term
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Definition
| minced napa cabbage, scallions, shiitake and tofu, seasoned with salt |
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Term
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Definition
| Shredded chilled chicken breast, petite romaine hearts, shaved radish, parmesan garnish: crispy lotus root |
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Term
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Definition
| egg yolk, s&p, canola oil, garlic confit, shiro miso, mayo, parm, dijon mustard, lemon juice, milk |
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Term
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Definition
| Aka tosaka, Ao tosaka, wakame, cucumber and kaiware with Sanbaisu vinaigrette |
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Term
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Definition
| apple, orange juice, rice wine vinegar, sugar, sesame oil |
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Term
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Definition
| Thick, sweet cooking wine... not to drink |
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Term
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Definition
| Shoyu (soy), konbu, mirin, mizuame, brown sugar, beer, tamari soy |
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Term
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Definition
| fermented vegetables, cabbage and seasonings |
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Definition
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