Restaraunt Flashcards
Чиприяни
Seared raw meat
Якимаки
It’s skewered скюверд
AKAMI
The lean meat of tuna has less fat, so it is the part that easily demonstrates the quality in its taste. Top-quality lean meat has a smooth texture, an elegant acidity, and there are a subtle sweetness and rich aroma in the fat. В нежирном мясе тунца меньше жира, поэтому именно эта часть легко демонстрирует качество во вкусе. Качественное нежирное мясо имеет гладкую текстуру, элегантную кислинку, а в жире присутствует тонкая сладость и насыщенный аромат.
CHU TORO
Chu toro is the name for medium fatty part of tuna. Chu toro is usually found near the skin on the back and belly. It combines the lighter but deep, slightly bitter flavor of an akami with the sweet tenderness of an o toro. Чу Торо — это название среднежирной части тунца. Чу Торо обычно находится возле кожи на спине и животе. Он сочетает в себе более легкий, но глубокий, слегка горьковатый вкус аками со сладкой нежностью о-торо.
O TORO
O toro is the name of the fattiest-Фаттиест part of a tuna. O toro has a characteristic sophisticated-сложный Софистикейтет taste and a distinctive-Дистинктив-отличительный) fat marbling which makes the pieces to melt in your mouth.
О торо имеет характерный утонченный вкус и характерную жирную мраморность, от которой кусочки тают во рту.
NIGIRI
Nigiri is a type of sushi made of thin slices of raw fish over pressed vinegared- винегард rice.
Nori
Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae. It has a strong and distinctive flavor and is often used to wrap rolls of sushi.
(URAMAKI)
The meaning of its name is, literally, “inside out” roll. It could be definet-дефинет as a “rebel roll” because it goes against the usual norm of wrapping the roll of rice from the outside. INSIDE OUT-Значение его названия, буквально, «свернуть наизнанку». Его можно определить как «мятежный рулет», потому что это противоречит обычной норме заворачивать рулет снаружи.
MAKI
This common type of sushi is made from seaweed and rice filled with different ingredients such as fish and vegetables. Seaweed is one of the main ingredients in this type of sushi, so it is also often referred to as norimaki (seaweed roll).Wrapped with nori and inside ingredients
TEMAKI
Temaki is a very literal-Литеррл Japanese word. Te-тей is hand and maki is roll so, therefore, “hand roll sushi” is the meaning. Темаки — очень буквальное японское слово. Тэ — это рука, а маки — это ролл, поэтому значение имеет смысл «суши с ручным роллом».
HAMACHI
The Japanese amberjack or yellowtail is a species-Спишис-разновидность of jack fish in the family Carangidae-Каренджади . It is native to the northwest Pacific Ocean, from Korea to Hawaii. It is greatly appreciated in Japan, where it is called Hamachi or buri.
Японский амберджек или желтохвост — вид рыб семейства Carangidae. Он произрастает в северо-западной части Тихого океана, от Кореи до Гавайев. Его очень ценят в Японии, где его называют хамачи или бури.
IKURA
Red caviar is a caviar made from the roe-рау of salmonid fishes, which has intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon. Red caviar is part of Russian and Japanese cuisine.
YUZU
Yuzu is a citrus fruit and plant from the Eastern Asian origin. Yuzu has been cultivated mainly in East Asian though recently also in New Zealand, Australia, Spain, Italy, and France. Very strong and refreshing citrus flavor. Юдзу — цитрусовый фрукт и растение восточно-азиатского происхождения. Юдзу выращивают в основном в Восточной Азии, хотя в последнее время также в Новой Зеландии, Австралии, Испании, Италии и Франции. Очень сильный и освежающий цитрусовый аромат.
WASABI
Wasabi or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods
KIZAMI WASABI
Kizami Wasabi is made from true Japanese ‘hon’Хан(honorable-Оноробле )wasabi that’s been chopped and marinated in soy sauce. It has a crisp, well-rounded flavor with just the right amount of spiciness. A popular condiment used in sashimi, sushi, nigiri, soba and especially delicious with beef, notably-особенно wagyu. Kizami Wasabi производится из настоящего японского хон васаби, нарезанного и маринованного в соевом соусе. Он имеет четкий, хорошо округленный вкус с правильным количеством пряностей. Популярная приправа, используемая в сашими, суши, нигири, собе и особенно вкусная с говядиной, особенно вагью.
TEMPURA
Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered-баттеред and deep fried.
SAKE
Sake is the Japanese alcoholic beverage made from fermented rice. Sake is light in color is noncarbonated, has a sweet flavor and contains about 14 to 16 percent alcohol.
PONZU
Ponzu sauce is a classic Japanese citrus sauce that can be used without the addition of soy sauce but is most served with soy included. It’s a great dipping sauce for cold noodles, salads, dumplings, grilled meats and fish, cold sliced meat or fish, or any number of other dishes.
MIRIN
Mirin is a type of rice wine and a common ingredient in Japanese cooking. It is like sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.
EDAMAME
Edamame is a dish of immature Иммачоре soybeans in the pod паад, found in cuisines with origins in East Asia-Эйжа. The pods are boiled or steamed and may be served with salt or spicy other condiments. • Эдамаме — блюдо из незрелых соевых бобов в стручках, встречающееся в кухнях, происходящих из Восточной Азии — Эйжа. Стручки варят или готовят на пару, их можно подавать с солью или другими острыми приправами.
MISO
•Miso is a traditional Japanese seasoning. It is produced by fermented soybeans with salt and rice, barley, seaweed, or different ingredients.
GOMA DARE -Гомо Дари
Goma means sesame in Japanese. Goma dare (pronounced gohma dahreh) is a delicious sesame-based dipping sauce.
•Ingredients; Sake, ponzu, miso, sesame and sesame oil, sugar, mirin, rice vinegar, garlic
TATAKI
Tataki is a Japanese-style preparation of various types of fish or meat. Foods prepared in this style are quickly seared on the outside, then marinated briefly in rice vinegar and thinly sliced for serving.
YAKITORI
Yakitori is a type of Japanese dish and Excatly it’s chicken which is skewered and grilled over charcoal.
The chicken is cut into 1-to-2-inch cubes and then skewered together along a bamboo pole (skewers), which is a kind of bamboo, steel, wood or other similar materials, specially used for skewers.
Afterwards, they were grilled on charcoal fire.
Meat is usually seasoned with tare sauce or salt during or after cooking. Traditionally tare is made using soy sauce, mirin, sake, and sugar
Questions For Whiskey:
How would you like to get your Whiskey s on the Rocks with ice or two shoots
Menu timing
12 Pm- 12:30 Am A la Cart
12: 30 Am - 2 Am Bar menu
12: 15 Am Last Order A la cart
1: 45 Last order bar
2: 45 Last order drinks
