Menu

Nobu’s Japanese Restaurant – May 1st

Appetizer: 

Chikuzen-ni 1 (筑前煮) and Miso Soup (みそ汁)

Sushi:  

Nigiri       Legs of Squid (いかげそ2); Bonito Tuna (かつお) with Myouga3 (みょうが); Snapper (たい、鯛) with Bainiku (ばいにく、梅肉)

Roll          Spicy Tuna roll; Pickled Radish Roll 4 (おしんこ巻き)

Oshizushi5  Battera6 (Marcel) (ばってら、さば); Shrimp with a pinch of Yuzu pepper;

                        Eel 7 (うなぎ); Salmon with cream cheese

Inarizushi8 (いなり寿司)

Dessert:              

Red bean Ice cream 9 & Warabi-mochi 10 (わらびもち)

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1. Chikuzen-ni (筑前煮) – Chicken with Vegetables, such as burdock root (gobo), lotus root, taro, konnyaku, shiitake mushrooms, carrots, and snow peas cooked with soup stock, soy sauce, sake and mirin.


2. Legs of Squid (いかげそ) – To serve as a Nigeria, legs of squid are poached.


3. Myoga, Myoga (みょうが) – is an herbaceous, perennial native to Japan that is grown for its edible flower buds and flavorful shoots. Flower buds are finely shredded and used as a garnish.

4. Pickled Radish Roll (おしんこ巻き) – Oshinko is a simple Japanese vegetable pickle.  Usually Daikon radish (oshinko or takuan) is used to make picked radish sushi roll.

5. Oshizushi or Oshi-sushi (押し寿司) – Sushi-rice packed into a square wooden mould, covered with filling which is pressed into place. The mould sides are removed and the rice cake cut into squares.

6. Battera (ばってら) – The rice is generally topped with mackerel. Because of the oily quality, the fish can stay fresh for several days. (In fact, it evolved in the more inland areas that had no access to fish). To make battera, the mackerel is salted, allowed to stand for six or seven hours, prepared in a vinegar mixture, placed on the rice and pressed.


7. Eel, Fresh water eel (うなぎ) – The eel is first filleted and grilled on open flame. Then it is steamed to make the meat fluffy and to further drain out the oils. After this, it is again grilled on open flame while basting it few more times with sauce which is made from the eel trimmings, soy sauce, sugar, and sake.


8. Inarizushi or Inari-sushi  (いなり寿司) is a cooked and seasoned pouch of fried tofu filled with sushi rice.  It is named after the Shinto god Inari (foxes) who is believed to have a fondness for fried tofu.


9. Red Bean Ice Cream (あずきアイス) – is a very popular ice cream in Hawaii, the Philippines, and throughout the Pacific islands. Ingredients are usually sweetened red bean paste, sugar, milk, and whipped cream.

10. Warabi-mochi (わらびもち) – is not true mochi but a jelly-like confection made from bracken starch and covered or dipped in kinako (toasted soybean flour) with . Warabi-Mochi is one of the traditional Japanese sweets for summer.