Food: Spring 2020

Question 1

Asari Shoyu
A contemporary, delicate new ramen style, shoyu tare, clam broth, olive oil, chashu, leeks, green onion, truffle paste, & clams
(To Go)

Answer 1

Serveware: Ramen spoon, ladle to the left side, handle to right. Face mountain towards guest.
Allergy: Gluten, Soy, Shellfish, Finfish, Allium, Nightshade

Question 2

Gyuniku Ramen
Shoyu tare, brisket, bamboo shoots, leeks, scallion, egg, beef fat
(To Go)

Answer 2

Serveware: Ramen spoon, ladle to the left side, handle to right. Face mountain towards guest.
Allergy: soy, gluten, egg, allium

Question 3

Kemuri Jagaimo (Hot Appetizer)
Smoked Potatoes, Grilled Maitake, Butter, Shoyu Koji, Chiffonade Shiso, Rakkyo(pickled Ramps), Sansho Aioli, Cured egg yolks
(N/A To Go)

Answer 3

Serveware: none
Allergy: nightshade, allium, egg, soy, gluten

Question 4

Crab Chawanmushi (Hot Appetizer)
Chawanmushi, Dashi Gel, Dungeness Crab, Chive, Lemon, Micro Greens
(N/A To Go)

Answer 4

Serveware: teaspoon
Allergy: soy, gluten, shellfish, allium

Question 5

Warm Mushroom Salad (Hot Appetizer)
Roasted Mushroom, Mizuna, Winter Chicory, Compressed Diakon, Yuzu Vinaigrette, Dried Persimmon, Shiso Chiffonade
(N/A To Go)

Answer 5

Serveware: none
Allergy: honey

Question 6

Gindara (Plate)
Dashi Soy Broth, Smoked Lemon Oil, Pickled Enoki, Grated Ginger, Sliced Scallion, Black Cod
(N/A To Go)

Answer 6

Serveware: none
Allergy: soy, gluten, shellfish, allium

Question 7

What is Enoki-take

Answer 7

Enoki is a mushroom that is well-known for its role in Japanese cuisine, where it is also known as Enokitake. Commercially-farmed enoki is a long, thin white mushroom and is a popular ingredient for soups

Question 8

Katsuo Tartare (Cold Appetizer)
Chopped Katsuo, Onion Ponzu, Yuzu Tobiko, Bonito Flake, Green Onion, Grated Ginger, Fried Lotus Root, Fried Garlic/Shallot Chips
(N/A To Go)

Answer 8

Serveware: none
Allergy: finfish, gluten, soy, allium

Question 9

What is Katsuo

Answer 9

Important fish in Japanese Cuisine, also known as Skipjack Tuna. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi stock, the foundation of Japanese cooking

Question 10

What is Ponzu

Answer 10

A citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu

Question 11

Chef’s Spoon (Cold Appetizer)
Dashi, Maine Uni, Ikura, Quail Egg Yolk, Wasabi Tobiko, Yukari
(N/A To Go)

Answer 11

Serveware: none
Allergy: shellfish, egg

Question 12

What is Maine Uni

Answer 12

Spiny Sea Urchins (Atlantic Green Urchins) are found along the coast of Maine through the Canadian Maritimes and yield creamy “Uni” – the corral, or roe, of the urchin

Question 13

What is Ikura

Answer 13

Cured Salmon Roe (eggs)

Question 14

What is Tobiko

Answer 14

Tobiko is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago, but smaller than ikura

Question 15

What is Yukari

Answer 15

a salty, sour and fragrant condiment made from purple shiso leaves

Question 16

Inari (Sushi)
Seasoned fried tofu skins stuffed with ginger carrots, white soy shiitakes, and rice
(To Go)

Answer 16

Serveware: none
Allergy: Gluten, Soy

Question 17

What is Yakitori

Answer 17

Yakitori, as we know it today, started to appear in during the middle of the Meiji Era (1868 to 1912) — a time when chicken was bred in larger numbers for food. In urban areas across Japan, yatai (street stalls) began serving skewered chicken grilled over charcoal. It was thought that the smoky flavor from the charcoal — as well as the salty-sweet sauce brushed on after cooking — would offset the odoriferous nature of the burning meat.

Yakitori only became truly mainstream in the late 1950s, when fast-growing broiler chickens were introduced from the United States and started to be raised on an industrial scale in Japan. As we keep growing and pushing ourselves to new heights here at Afuri we are continuing to look at every aspect of food and service.

Question 18

Wing (Yakitori)
Chicken wing and togarashi
(To Go)

Answer 18

Serveware: none
Allergy: Gluten, Soy

Question 19

Skin (Yakitori)
Chicken skin and togarashi
(To Go)

Answer 19

Serveware: none
Allergy: Gluten, Soy

Question 20

Tender (Yakitori)
Chicken tender (under breast meat), shiso pesto, sea salt
(To Go)

Answer 20

Serveware: none
Allergy: soy, allium

Question 21

Heart (Yakitori)
Chicken heart, sake, salt
(To Go)

Answer 21

Serveware: none
Allergy: N/A

Question 22

What is Yasai

Answer 22

Translates to Vegetable in Japanese

Question 23

Brussel Sprout (Yasai)
Brussels, sake, lemon, salt
(To Go)

Answer 23

Serveware: none
Allergy: N/A

Question 24

Tokyo Turnip
Turnip skewer, salt, sansho, crushed sesame
(To Go)

Answer 24

Serveware: none
Allergy: dairy

Question 25

What is Sansho

Answer 25

A Japanese Pepper

Question 26

Gin-toro (Umi & Riku)
Salmon belly, sake, sansho
(To Go)

Answer 26

Serveware: none
Allergy: Finfish

Question 27

Hotate (Umi & Riku)
Seasonal fruit compote, lemon, microgreens
(To Go)

Answer 27

Serveware: none
Allergy: Finfish, Soy, Gluten, Egg, Allium, Nightshade

Question 28

What is Buta Maki

Answer 28

Japanese for Pork

Question 29

Tokyo Negi (Buta Maki)
Tokyo negi, pork belly
(To Go)

Answer 29

Serveware: none
Allergy: Soy, Gluten

Question 30

Shiitake (Buta Maki)
Shiitake, pork belly
(To Go)

Answer 30

Serveware: none
Allergy: Soy, Gluten

Question 31

Okra (Buta Maki)
Okra, pork belly
(To Go)

Answer 31

Serveware: none
Allergy: Soy, Gluten

Question 32

Baby gem (Buta Maki)
Baby gem, pork belly
(To Go)

Answer 32

Serveware: none
Allergy: Soy, Gluten

Question 33

Enoki (Buta Maki)
Enoki, pork belly
(To Go)

Answer 33

Serveware: none
Allergy: Soy, Gluten

Question 34

Togarashi (house made mix)

Answer 34

Yuzu kosho, Japanese mustard, ginger scallion, sancho sea salt, wasabi