Application of Regulation (EU) 297/2011. Reporting country:eu Period of reporting: from 01/08/2011 until 31/08/2011
|
|
- Sharon Beasley
- 5 years ago
- Views:
Transcription
1 Application of Regulation (EU) 297/2011 Reporting country:eu Period of reporting: from 01/08/2011 until 31/08/2011 Products originating from Japan covered by Regulation 297/2011 Reporting BE sauces 7/07/2011 <0,5 <0,5 <0,5 BE Bouillons 14/07/2011 <0,6 <0,6 <0,6 BE aminoacids and their salts 15/07/2011 <1,3 <1,4 <1,5 UK Ohba,kogiku,kinmoe - Aichi 22/07/2011 <0.5 <0.5 <0.5 UK Shishitou - Miyazaki 25/07/2011 <0.3 <0.2 <0.5 UK Enzyme RP-1G-K - Gifu 22/07/2011 <1.1 <0.7 <0.8 UK Soybean - Nagano 21/07/2011 <0.9 <0.9 <1.0 UK Mixed Foods - Various inc Shizuoka 23/07/2011 <1.3 <1.0 <0.8 UK Seasoned Fried Soy Bean Curd Shizuoka 24/07/2011 <1.0 <1.1 <0.9 UK Pickled Ginger Kochi 24/07/2011 <1.2 <1.2 <1.2 UK Chlorella 1090 Fukuoka 26/07/11 <0.7 <1.1 <1.0 DE Oodecalactone Chiba 22/07/2011 < 0,06 < 0,05 < 0,06 DE baking ware Iwate 22/07/2011 < 0,23 < 0,21 < 0,19 DE baking ware Iwate 22/07/2011 < 0,29 < 0,22 < 0,25 DE soybean paste Hokkaido 22/07/2011 < 0,26 < 0,18 < 0,24 DE soybeanpaste Yamanashi 26/07/2011 < 0,08 < 0,07 < 0,08 DE Cytidine 5 Monophosphate Chiba 1/08/2011 < 0,23 < 0,22 < 0,27 DE Algae (Nori) Fukushima 10/06/2011 < 2,1 < 1,9 < 2,6 DE Soyapaste Tochigi 10/06/2011 < 0,20 < 0,20 < 0,20 DE Miso Okayama 10/06/2011 < 0,24 < 0,24 < 0,30 DE Soyabean paste, Rice , Okayama 27/07/2011 < 0,12 < 0,10 < 0,12 DE Pickled Radish, Cucumber, Ginger 0599, , 2001 Miyazaki 27/07/2011 < 0,09 < 0,07 < 0,08 DE Dried Seaweed Oita 27/07/2011 < 0,56 < 0,54 < 0,67 DE ginger T16 (pickled) Tochigi 1/08/2011 < 0,11 < 0,09 < 0,11 DE horseradish powder Nagano 1/08/2011 < 0,19 < 0,18 < 0,21 NOR Imitation crab meat 1604 Yamasa Kamaboko 2/08/2011 < 10 IT product of plant origin /07/2011 1,46 <0,72 <0,66 UK Citron Flavored Juice - Yamaguchi 26/07/11 <0.3 <0.6 <0.4 UK Myoga, Nira, Kyuri, Shishitou - Kochi 27/07/11 <0.5 <0.3 <0.3 UK Fried Bean Curd - Gifu 29/07/11 <1.42 <1.17 <1.59 UK Rice Crackers - Gifu 29/07/11 <1.45 <1.28 <1.24 UK Soy Sauce - Kagawa 26/07/11 <0.9 <0.9 <0.9 UK Dried Seaweed - Government Japan 26/07/11 <1.6 <1.7 <1.7 UK Candy/Pea Snack - Aichi 31/07/11 <0.82 <1.24 <1.45
2 UK Bread Crumb - Okayama 31/07/11 <2.55 <2.87 <2.61 UK Dried Noodle - Kagawa 31/07/11 <0.88 <1.20 <0.85 UK Yeast Extract Aromild - Oita 30/07/11 <1.96 <2.30 <2.08 UK Teriyaki Sauce - Chiba 26/07/11 <1.1 <0.8 <0.7 UK Grain Vinegar - Tochigi 31/07/11 <1.21 <1.12 <1.13 ES Tea 0902 Aichi 4/05/2011 ND ND ND ES Candy Hyogo 1/08/2011 ND ND ND ES Candy Hyogo 3/06/2011 ND ND ND ES Tea Aichi 25/07/2011 ND ND ND EL Algae (Chlorella) Fukuoka 2/08/2011 < 0,58 < 0,1 < 0,49 EL Candy (sugar free) Hyogo 8/07/2011 < 0,52 < 0,1 < 0,45 NL Tempura butter mix 2103 Gunma 15/06/2011 ND ND ND NL dried buckwheat noodle 2006 Minato 17/06/2011 ND ND ND NL cucumber flavor 17/06/2011 ND ND ND NL druid buckwheat noodle) 17/06/2011 ND ND ND NL Organic sweet ricewater 2103 Nagoya 16/06/2011 ND ND ND NL Japanse Greenh Tea 20/06/2011 ND ND ND NL Kara-Age Batter Mix No 1 21/06/2011 ND ND ND NL Sojasauce 22/06/2011 ND ND ND NL (sushi-ginger) 2005 Yokohama 23/06/2011 ND ND ND NL (Glutan cake) 2106 Yokohama 23/06/2011 ND ND ND NL (cracked rice koji) 1904 Yokohama 23/06/2011 ND ND ND NL vinegar 2209 Osaka 24/06/2011 8,8 ND ND NL tea 902 Osaka 24/06/2011 ND ND ND NL pickled plum 812 Osaka 24/06/2011 ND ND ND NL Bio Sake 2206 Osaka 24/06/2011 ND ND ND NL slices pickled ginger 2001 Osaka 24/06/2011 ND ND ND NL (spaghetti) 28/06/2011 ND ND ND NL fishoil 1504 Ibaraki 29/06/2011 ND ND ND NL (other ingredients) 1212 Saitana 29/06/2011 6,6 ND ND NL soybean 29/06/2011 ND ND ND NL RMH11224P (fishoil) 1504 Ibaraki 29/06/2011 ND ND ND NL (Kudzu root starch) 1108 Osaka 30/06/2011 ND ND ND NL white sesame&sage 2104 Osaka 30/06/2011 ND ND ND NL organic soybeans and barley 2103 Osaka 30/06/2011 ND ND ND NL oriental crackers Kyoto 1/07/2011 ND ND ND NL (organic kabusecha tea 902 Shizuoka 5/07/2011 ND ND ND NL (Koikuchi shoyu)(soy sauce) 2103 Chiba 5/07/2011 ND ND ND NL (coconut expellets (feed)) 2306 Osaka 5/07/2011 ND ND ND NL (soybean) 1302 Osaka 6/07/2011 ND ND ND NL (soybean) 2106 Yamanashi 6/07/2011 ND ND ND
3 NL (other vegetables) 2103 Yamanashi 6/07/2011 ND ND ND NL (soybean) 1212 Osaka 6/07/2011 ND ND ND NL (soybean) 2103 Yamanashi 6/07/2011 ND ND ND NL (other vergetables) 1212 Yamanashi 6/07/2011 ND ND ND NL (seaweed) 2103 Ehime 7/07/2011 ND ND ND NL (soup) 2206 Osaka 6/07/2011 ND ND ND NL (spaghetti) 1108 Osaka 6/07/2011 ND ND ND NL (spaghetti) 1902 Osaka 6/07/2011 ND ND ND NL (spaghetti) 1108 Osaka 6/07/2011 ND ND ND NL (tea) 902 Osaka 6/07/2011 ND ND ND NL (tea) 804 Yamanashi 6/07/2011 ND ND ND NL (other ingredients) 1302 Osaka 6/07/2011 ND ND ND NL (other ingredients) 3507 Chiba 6/07/2011 ND ND ND NL (other spinach.) Fukuoka 8/07/2011 ND ND ND NL (cayenne, chilipowder) 2103 Yamanashi 6/07/2011 ND ND ND NL (dried prunes) 812 Osaka 12/07/2011 ND ND ND NL (dried radish) 712 Osaka 12/07/2011 ND ND ND NL (melon) 812 Osaka 12/07/2011 ND ND ND NL (rice cracker black) 1902 Osaka 12/07/2011 ND ND ND NL (citrus juice) 1212 Osaka 12/07/2011 ND ND ND NL (tea) 12/07/2011 ND ND ND NL (tea) 12/07/2011 ND ND ND NL (agar flakes) 1302 Osaka 12/07/2011 ND ND ND NL (green tea) Shizuoka 12/07/2011 < 10 30,2 34,9 NL (soy sauce) 2103 Gifu 14/07/2011 ND ND ND NL (instant soup) 2104 Gunma 14/07/2011 ND ND ND NL (pasta) 1902 Gifu 14/07/2011 ND ND ND NL (vegetarian products) 1212 Schisma Shi 15/07/2011 ND ND ND NL soysauce 2103 Osaka 19/07/2011 ND ND ND NL rice noodles 1903 Osaka 19/07/2011 ND ND ND NL sliced pickeled ginger 1302 Osaka 19/07/2011 ND ND ND NL (gingerr) 1302 Osaka 20/07/2011 ND ND ND NL sauce) 2103 Osaka 20/07/2011 ND ND ND NL (rice pasta) 1902 Osaka 20/07/2011 ND ND ND NL (vegatable chips) 1108 Osaka 20/07/2011 ND ND ND NL (tea) 812 Osaka 20/07/2011 ND ND ND NL (tea) 2202 Osaka 20/07/2011 ND ND ND NL (soy product) 2008 Osaka 20/07/2011 ND ND ND NL (soy product) 2103 Osaka 20/07/2011 ND ND ND NL dried bonito flavor 1101 Hyogo 22/07/2011 ND ND ND NL additives 2104 Yamaguchi 22/07/2011 ND ND ND
4 NL propylene glycolalginaat 3913 Chiba 22/07/2011 ND ND ND NL cucumber flavour 3302 Saitama 25/07/2011 ND ND ND NL soybean paste 2103 Okayama 21/07/2011 ND ND ND NL green tea 902 Aichi 22/07/2011 ND ND ND NL green tea 902 Aichi 22/07/2011 ND ND ND UK Natto - Fukuoka 4/08/2011 < 1.4 < 0.9 < 0.8 UK Yellowtail fillets - Tokyo 3/08/2011 < 0.7 < 0.9 < 1.1 UK Instant Yakisoba - Kagawa 7/08/2011 <1.00 <1.56 <1.23 UK Sake - Miyazaki 7/08/2011 <1.27 <1.07 <0.84 UK Green Tea - Shizuoka 7/08/2011 <0.93 <0.97 <0.93 UK Seasonings - Hyogo 7/08/2011 <1.04 <1.09 <0.89 UK Sake - Hyogo 7/08/2011 <1.02 <1.03 <1.05 UK Pickled Radish - Miyazaki 7/08/2011 <1.41 <1.39 <1.22 IRL Beer Ibaraki 3-août <4.05 <2.83 <2.84 IRL Beer Ibaraki 3-août <4.96 <3.42 <3.30 IRL Sake Ibaraki 3-août <4.97 <3.50 <3.52 IRL Sake Ibaraki 3-août <3.89 <2.82 <2.89 IRL Beer Ibaraki 3-août <3.70 <2.86 <2.59 EL Algue (Chlorella) Fukuoka 5/08/2011 <0.45 <0.77 <1.30 EL Algue (Chlorella) Fukuoka 5/08/2011 <0.41 <0.10 <0.43 EL Algue (Chlorella) Fukuoka 8/08/2011 <0.88 <0.10 <0.83 UK Vinegar Tochigi 20/06/2011 ND ND ND UK Vinegar Tochigi 20/06/2011 ND ND ND UK Vinegar Tochigi 20/06/2011 ND ND ND UK L-Menthol Tokyo 09/07/2011 ND ND ND UK Okonomi Sauce - Hiroshima 15/08/2011 < 0.4 < 0.3 < 0.4 UK Oat Grain - Shiga 13/08/2011 < 0.5 < 0.4 < 0.6 UK Obha,mitsuba,kogiku - Aichi 10/08/2011 < 0.6 < 0.7 < 0.4 UK Yellowtail Fillets 304 Miyazaki 10/08/2011 < 0.9 < 0.9 < 1.2 UK Aromild - Oita 13/08/2011 < 1.0 < 0.9 < 0.8 FR Chlorella vulgaris (algae for feed) FUKUOKA 07/08/11 <1 <1 <1 FR Rice flavoured Wasabi AÏCHI 28-juil-11 < 2 < 2 < 2 FR Rice flavoured plum AÏCHI 28-juil-11 < 2 < 2 < 2 FR green tea SHIZUOKA 5-août-11 < / /-34 FR green tea Shizuoka 29-juil-11 <2 99+/ /-17 FR plums Wakayama 29-juil-11 <11 <11 <11 FR green tea powder Shizuoka 29-juil-11 <61 <61 <61 FR green tea powder Shizuoka 29-juil-11 <30 <30 <30 FR Sauce wasabi Shizuoka 29-juil-11 <14 <14 <14 FR seaweed Okinawa 29-juil-11 <22 <22 <22 FR grilled dried seaweed Saga 4-août-11 <95 <95 <95
5 FR grilled dried seaweed Saga 4-août-11 <95 <95 <95 FR grilled dried seaweed (GOLD) Saga 4-août-11 <90 <90 <90 FR grilled dried seaweed (GREEN) Saga 4-août-11 <90 <90 <90 FR grilled dried seaweed(supreme) Saga 4-août-11 <95 <95 <95 FR grilled dried seaweed Saga 4-août-11 <79 <79 <79 FR dried seaweed Hyogo 4-août-11 < 2 < 2 < 2 FR dried seaweed Oita 4-août-11 <90 <90 <90 FR Algae Nori FUKUSHIMA 4-août-11 <10 <10 <10 FR sugarcane KANTO 4-août-11 < 1 < 1 < 1 FR dried seaweed KANTO 4-août-11 < 1 < 1 < 1 FR dried seaweed KANAGAWA 8-août-11 < 3 < 3 < 3 FR Enzyme sumizyme AÏCHI 8-août-11 < 1 < 1 < 1 FR Tea Sencha Tsuki SHIZUOKA 11-août-11 < 2 93+/ /-17 FR Tea Genmaicha with matcha SHIZUOKA 11-août-11 < 2 < 2 < 2 FR Tea Sencha Haru SHIZUOKA 11-août-11 < 1 < 1 < 2 FR Vinegar of rice in powder Shizuoka 10-août-11 <23 <23 <23 CZ green tea <1Bq <1Bq <1Bq CZ Yaeyama chlorella tablets OSAKA <1Bq <1Bq <1Bq IRL Orientase* osaka 9-août-11 <4.32 <4.62 <4.79 DE brown rice sweets Kagoshima 4/08/2011 < 0,13 < 0,11 < 0,13 DE Spirit drink T Kumamoto 4/08/2011 < 0,16 < 0,14 < 0,16 DE condiment T Shizuoka 4/08/2011 < 0,12 < 0,10 < 0,12 DE bread crumgs T Hyogo 4/08/2011 < 0,38 < 0,34 < 0,40 DE bread crumbs T Hyogo 4/08/2011 < 0,28 < 0,26 < 0,30 DE condiment T Aichi 9/08/2011 < 0,10 < 0,08 < 0,09 DE condiment, diverse. 2209, 2103 Tochigi 9/08/2011 < 0,12 < 0,10 < 0,12 DE soybeansauce Miyagi 10/08/2011 < 0,12 < 0,11 < 0,13 DE soya sauce Chiba 11/08/2011 < 0,23 < 0,20 < 0,23 DE Jelly Bean Hiroshima 12/08/2011 < 0,22 < 0,15 < 0,17 DE condiment Aichi 12/08/2011 < 0,07 < 0,06 < 0,07 DE condiment Aichi 12/08/2011 < 0,09 < 0,09 < 0,10 DE Sake Niigata 12/08/2011 < 0,05 < 0,05 < 0,05 DE Sake Niigata 12/08/2011 < 0,10 < 0,08 < 0,09 DE Sake Niigata 12/08/2011 < 0,07 < 0,05 < 0,06 DE Sake Niigata 12/08/2011 < 0,06 < 0,05 < 0,06 DE seaweed Kanagawa 15/08/2011 < 0,16 < 0,13 < 0,16 DE seaweed Kanagawa 15/08/2011 < 0,11 < 0,10 < 0,12 DE green tea Fukuoda 12/08/2011 < 0,25 < 0,25 < 0,31 DE instant noodles Kumamoto 12/08/2011 < 0,18 < 0,15 < 0,16 DE lemon juice Kumamoto 12/08/2011 < 0,12 < 0,09 < 0,10 DE plums, dried Wakayama 12/08/2011 < 0,13 < 0,09 < 0,12
6 DE radish, pickled Kagoshima 12/08/2011 < 0,14 < 0,10 < 0,11 DE Sake Kagoshima 12/08/2011 < 0,12 < 0,09 < 0,10 ES Syrup Hyogo 1/08/2011 ND ND ND ES Greater amberjack Kagoshima 12/08/2011 ND ND ND FR wasabi preparation Saitama 10-août-11 < 33 < 33 < 33 FR mixture of spices Saitama 10-août-11 < 63 < 63 < 63 FR mixed soupe in powder Hiroshima 10-août-11 < 41 < 41 < 41 IT divers /07/2011 <0,35 <0,34 <0,24 UK Mixed Foods - Hyogo 14/08/2011 <1.23 <1.18 <0.83 UK Soy Sauce - Chiba 14/08/2011 <1.03 <0.94 <0.78 UK Oolong Tea - Shizuoka 15/08/2011 <1.04 <1.00 <1.12 UK Green Tea - Gifu 15/08/2011 <0.91 <0.82 <0.95 UK Pickled Ginger - Kochi 18/08/2011 <1.26 <1.02 <1.25 UK Rice Cake Dessert - Kanagawa 15/08/2011 <0.77 <0.90 <0.98 UK Propylene Glycol Alginate - Chiba 16/08/2011 <1.79 <1.72 <1.74 UK Meat marinade - Tochigi 04/08/2011 <1.6 <1.0 <1.0 UK Powdered horseradish - Saitama 04/08/2011 <2.2 <1.3 <1.6 UK Radish strips - Kanto 04/08/2011 <1.1 <0.7 <1.2 UK Soy sauce - Gifu 04/08/2011 <1.8 <1.0 <1.9 UK Salad dressing (chuka) - Shizuoka 04/08/2011 <1.7 <0.7 <1.0 UK Salad dressing (goma) - Shizuoka 04/08/2011 <1.5 <0.8 <0.7 UK Sake kozaemon - Aichi 05/08/2011 <1.2 <0.6 <0.7 UK Sake jyumai - Hokkaido 05/08/2011 <1.3 <0.8 <1.3 UK Sake honjozo - Niigata 05/08/2011 <1.3 <0.9 <1.0 UK Liquor tomino - Kumamoto 05/08/2011 <0.8 <0.6 <0.7 UK Sesame seeds - Saitama 08/08/2011 <1.8 <1.2 <1.3 UK Pickled Ginger - Tochigi 10/08/2011 <0.7 <0.8 <0.9 UK Rice Vinegar - Tochigi 10/08/2011 <0.6 <0.5 <0.7 UK Curry Sauce - Tochigi 12/08/2011 <1.4 <0.6 <0.8 UK Frozen Noodles - Osaka 13/08/2011 <0.9 <0.7 <0.5 UK Vinegar Tochigi 24/06/2011 ND ND ND UK Vinegar Tochigi 27/06/2011 ND ND ND UK Vinegar Tochigi 27/06/2011 ND ND ND UK Citron juice, Aoshiso dressing - Oita 15/08/2011 < 0.3 < 0.3 < 0.3 UK Vinegar Tochigi 24/06/2011 ND ND ND UK Vinegar Tochigi 27/06/2011 ND ND ND UK Vinegar Tochigi 27/06/2011 ND ND ND UK Yellowtail Fillets 304 Kagoshima 19/08/2011 < 1.0 < 0.6 < 0.9 DE sweet cooking wine (rice wine) Aichi 17/08/2011 < 0,17 < 0,16 < 0,18 DE mushrooms pickled Akita 17/08/2011 < 0,16 < 0,17 < 0,22 DE rice pastry Hyogo 17/08/2011 < 0,23 < 0,22 < 0,26
7 DE soybean paste Nagano 19/08/2011 < 0,06 < 0,06 < 0,07 DE Pistachios (origin: USA) Yokohama 18/08/2011 < 0,25 < 0,20 < 0,23 FR dried seaweed Hiroshima 23-août-11 < 1 < 1 < 2 FR Cakes Kyoto 23-août-11 < 1 < 1 < 2 FR green tea Gyokuro Hikari Uji Kyoto 22-août-11 < 2 < 2 < 2 FR green tea Bancha Houjicha Shizuoka 22-août-11 < 3 < 3 < 5 FR soyamilk Kanagawa 23-août-11 < 1 < 1 < 1 FR Limonade Hyogo 24-août-11 < 1 < 1 < 1 FR cranbyriies mixture Kyoto 26-août-11 < 1 < 1 < 2 FR green tea Shizuoka 22-août-11 < 48 < 48 < 48 FR green tea Shizuoka 22-août-11 < 84 < 84 < 84 FR sweets made of tea Shizuoka 22-août-11 < 32 < 32 < 32 FR green tea Shizuoka 22-août-11 < 42 < 42 < 42 FR green tea Shizuoka 22-août-11 < 72 < 72 < 72 FR green tea Shizuoka 25-août-11 <2 58+/-7 73+/-9 FR green tea Shizuoka 22-août-11 < 87 < 87 < 87 FR green tea Shizuoka 22-août-11 < 63 < 63 < 63 FR green tea Shizuoka 22-août-11 < 46 < 46 < 46 FR green tea Shizuoka 22-août-11 < 74 < 74 < 74 FR green tea Shizuoka 22-août-11 < 75 < 75 < 75 FR green tea Shizuoka 22-août-11 < 63 < 63 < 63 FR green tea pas information 23-août-11 <10 <10 <10 BE sweets 27/07/2011 <1,5 <1,6 <1,6 BE salt 27/07/2011 <1,9 <1,8 <1,9 BE tea 29/07/2011 <1,1 <1,2 <1,3 BE algae 3/08/2011 <1,4 <1,5 <1,7 BE sauces 3/08/2011 <1,3 <1,2 <1,3 BE Bouillons 14/07/2011 <0,6 <0,6 <0,6 BE aminoacids and their salts 28/07/2011 <1,3 <1,3 <1,2 BE aminoacids and their salts 5/08/2011 <0,6 <0,6 <0,7 EL Algae (Chlorella) Fukuoka 22/08/2010 < 0,74 < 0,1 < 0,28 EL Algae (Chlorella) Fukuoka 22/08/2011 < 0,55 < 0,1 < 0,21 EL Algae (Chlorella) Fukuoka 22/08/2011 < 0,60 < 0,1 < 0,47 EL Algae (Chlorella) Fukuoka 25/08/2011 < 0,79 < 0,1 < 0,35 DE Wasabi Sesamkörner Ishikawa 29/08/2011 < 0,27 < 0,25 < 0,31 DE Mayonaise Ibaraki 29/08/2011 < 0,08 < 0,08 < 0,10 DE seeweed dried Oita 29/08/2011 < 0,35 < 0,36 < 0,43 DE Soyasauce Chiba 29/08/2011 < 0,13 < 0,12 < 0,15 AT Tee/tea Shizuoka 16/08/2011 ND ND ND AT Refresh-ment Drink, 500 ml Okinawa, 25/08/2011 ND ND ND AT Manju Sea Salt 100g und 1kg Okinawa, 25/08/2011 ND ND ND
8 UK Pickled Plum - Wakayama 28/08/2011 <1.23 <1.11 <0.97 UK Alcohol wine powder - Aichi 25/08/2011 < 0.4 < 0.4 < 0.4 UK Whole Yellowtail 304 MIYAZAKI 24/08/2011 < 0.6 < 0.7 < 0.8 UK Wasabi Powder - Saitama 22/08/2011 <1.73 <1.74 <1.44 UK Shishitou - MIYAZAKI 25/08/2011 < 0.2 < 0.2 < 0.1 UK Noodles - Kumamoto 28/08/2011 <1.84 <1.23 <1.41 UK Sauces - Ehime 28/08/2011 <1.26 <0.96 <0.88 UK Seasoning - Hyogo 28/08/2011 <1.71 <1.07 <1.24 UK Noodles - Nara 28/08/2011 <2.01 <1.50 <1.90 UK Candy - Osaka 28/08/2011 <1.40 <0.98 <1.12 UK Pickled Plums - Wakayama 23/08/2011 <1.25 <1.02 <0.98 UK Soup Stock - Ehime 23/08/2011 <1.61 <1.48 <1.56 UK Soy Sauce - Chiba 14/08/2011 <1.03 <0.94 <0.78 UK Soybean Paste - Nagano 24/08/2011 <0.86 <1.05 <1.00 UK Soybean Paste - Nagano 24/08/2011 <1.03 <1.16 <0.99 UK Chilli Pepper - Saitama 22/08/2011 <1.90 <2.06 <2.16 UK Curry Sauce - Niigata 22/08/2011 <1.02 <1.03 <1.20 UK Soy Sauce - Chiba 23/08/2011 <1.08 <1.33 <0.84 UK Wasabi powder - Aichi 15/08/2011 <1.4 <0.6 <0.8 UK Sushi rice - Niigata 17/08/2011 <0.8 <1.0 <0.6 UK Vinegar - Tokyo 17/08/2011 <1.0 <0.8 <0.8 UK Rice wine - Miyagi 18/08/2011 <0.9 <0.6 <1.0 UK Noodles - Kumanato 18/08/2011 <0.9 <0.6 <1.0 UK Sake - Miyagi 22/08/2011 <0.7 <0.7 <1.0 UK Pickled ginger - Tochigi 22/08/2011 <1.1 <0.5 <0.6 UK Junmai - Yokkaichi 22/08/2011 <1.4 <0.9 <1.0 UK Ohba,kogiku,kinmoe - Aichi 24/08/2011 < 0.5 < 0.8 < 0.9 UK Yellowtail Fillets 304 Kagoshima 25/08/2011 < 1.0 < 1.2 < 1.3 FR cranberry mixture Kyoto 23-août-11 < 1 < 1 < 2 FR Tea Sencha Fukuoka 26-août-11 < 1 < 1 < 1 FR peals froùm yuzu Kochi 31-août-11 < 1 < 1 < 1 FR instant rice Kanagawa 26-août-11 < 25 < 25 < 25 FR Konjac Kanagawa 26-août-11 < 21 < 21 < 21 FR dessert preparation Nara 26-août-11 < 31 < 31 < 31 FR vegetable sauce Saitama 26-août-11 < 18 < 18 < 18 FR pasta of wheat and buckwheat Yamagata 26-août-11 < 21 < 21 < 21 FR pasta of wheat and buckwheat Yamagata 26-août-11 < 23 < 23 < 23 FR pasta of wheat and buckwheat Kanagawa 26-août-11 < 27 < 27 < 27 FR soya paste Kanagawa 26-août-11 < 19 < 19 < 19 FR rice preparation Kanagawa 26-août-11 < 26 < 26 < 26 FR ginger Fukushima 26-août-11 < 19 < 19 < 19
9 FR bambooshoots Kanagawa 26-août-11 < 17 < 17 < 17 FR Konjac Kanagawa 26-août-11 < 16 < 16 < 16 FR Ginger Tochigi 26-août-11 < 25 < 25 < 25 FR Collagen Artificial Sausage 30-août-11 <10 <10 <10 FR a bar of soya and orange 30-août-11 <10 <10 <10 FR a bar of soya and apple 30-août-11 <10 <10 <10 DK Protease M "Amano" SD-K /07/2011 ND ND ND DK Less salt soy sauce Chiba 26/07/2011 ND ND ND DK Vegex 30(naturel palm caroten 30 % susp /07/2011 ND ND ND DK Aim amylase endo bacterial K Aichi 3/08/2011 ND ND ND
10 Products originating from countries other than Japan of origin specified radionuclides EL FRESH FISH N.Zealand 22/07/2011 ND ND ND DE Alaska PollackTheragra chalcogramma 0304 China 28/07/2011 < 0,14 < 0,13 0,31 DE plaice filletslepidopsetta Bilineata China / FAO 67 25/05/2011 < 0,2 <0,12 <0,14 DE Alaska PollackTheragra chalcogramma China / FAO 61 26/05/2011 <0,09 <0,08 <0,09 DE OctopusTodarodes pacificus China / FAO 61 26/05/2011 <0,11 <0,08 <0,09 DE OctopusTodarodes pacificus China / FAO 61 26/05/2011 <0,16 <0,1 <0,12 DE red mullet Parupeneus spp Thailand 1/06/2011 <0,13 <0,07 <0,08 DE clammeretrix Lyrata Vietnam 22/06/2011 <0,12 <0,10 <0,12 IT Frozen Octopus vulgaris 0307 Thailand (FAO 71) 18/07/2011 <0,7 <0,6 <0,7 IT Frozen squid (Loligo Chinensis) 0307 China (FAO 61) 26/07/2011 <0,65 <0,61 <0,66 IT Thunnus albacares Gioia Tauro (tuna) 0303 China (FAO 61) 21/07/2011 <0,7 <0,6 <0,7 IT Loligo spp Gioia Tauro (squid) 0307 Thailand (FAO 71) 18/07/2011 <0,7 <0,6 <0,7 ES Squid China 19/07/2011 ND ND ND ES Tinned mollusc Vietnam 25/07/2011 ND ND ND ES Tinned mollusc Vietnam 25/07/2011 ND ND ND ES Squid China 25/07/2011 ND ND ND ES Prawns China 27/07/2011 ND ND ND ES Tuna Taiwan 28/07/2011 ND ND ND ES Squid China 18/07/2011 ND ND ND EL fresh fish N.Zealand 31/07/2011 ND ND ND EL fresh fish N.Zealand 1/08/2011 ND ND ND EL fresh fish N.Zealand 1/08/2011 ND ND ND EL fresh fish N.Zealand 3/08/2011 ND ND ND EL fresh fish N.Zealand 4/08/2011 ND ND ND EL fresh fish N.Zealand 4/08/2011 ND ND ND NL Loligo chinensis (squid).0307 Vietnam (FAO 61) 25/07/2011 <5 <5 <5 EL fresh fish N.Zealand 5/08/2011 ND ND ND FR tuna, dolphin fish, blue marlin 304 Vietnam (FAO 71) 25/07/11 <5 <3 <3 FR swordfish, dolphin fish(food) 304 Vietnam (FAO 71) 05/07/11 <6 <2 <3 FR hake (food) 304 Chine (FAO 61) 05/07/11 <7 <3 <3 FR hake (food) 304 Chine (FAO 61) 05/07/11 <6 <2 <3 DE Alaska Pollack( Theragra chalcogramma 0304 China / FAO 61 23/06/2011 <0,2 <0,12 <0,14 Japanese common suid China 7/07/2011 <0,11 <0,09 <0,11 DE Todarodes pacificus DE Alaska Pollack(Theragra chalcogramma 0304 China 28/07/2011 < 0,14 < 0,13 0,31 DE yellow goosefish filet (Lophius litulon China / FAO 61 9/08/2011 < 0,09 < 0,08 < 0,09 LV Garlic China 10/08/2011 < < < ES Prawns China 21/07/2011 ND ND ND ES Clams Soth Korea 4/08/2011 ND ND ND ES Surimi China 10/08/2011 ND ND ND ES Crayfish China 11/08/2011 ND ND ND ES Squid China 16/08/2011 ND ND ND ES Squid China 8/08/2011 ND ND ND
11 of origin specified radionuclides ES Aquatic invertebrates China 8/08/2011 ND ND ND ES Prawns China 17/08/2011 ND ND ND FR red mullet filets (food) 304 Vietnam 08/08/11 <4 <3 <3 FR hake filets (food) 304 Chine (FAO 71) 08/08/11 <4 <2 <3 FR swordfish (food) 303 Indonésie 22/07/11 <10 <10 <10 IT loligo japonicum 307 CINA (FAO 61) 04/08/20111 <0,7 < 0,6 <0,7 IT John Dory filet 304 CINA (FAO 61) 1/08/2011 < 0,6 < 0,7 <0,7 IT Seriola Lalandi 302 Rep. di Korea (FAO 61) 8/08/2011 < 0.16 < 0.16 < 0.18 IT cod filets 304 CINA (FAO 67) 29/07/2011 < 0,7 < 0,6 < 0,7 IT John dory filets 304 CINA (FAO 61) 1/08/2011 < 0,7 < 0,6 < 0,7 IT Alaska pollack fillets 304 CINA (FAO 61) 2/08/2011 < 0,7 < 0,6 < 0,7 FIN Alaska Pollock (Theragra chalcogramma) 0304 CN (FAO 61) 17/08/2011 < 0,75 < 0,45 0,106 DE Clam (Meretrix Lyrata) Vietnam 17/08/2011 < 0,21 < 0,20 < 0,24 DE Alaska-Pollock(Theragra chalcogramma China 19/08/2011 < 0,10 < 0,08 < 0,10 FR surimi (food) 0304 Vietnam 16/08/2011 <5 <3 <3 AT tuna in can Papua new guinea 1/08/2011 ND ND ND AT tuna in can Vietnam 2/08/2011 <1,12 <0,84 <0,93 AT seafood-mix Chile 19/08/2011 <1,02 <0,74 <0,86 ES Prawns China 24/08/2011 ND ND ND ES Swordfish South Korea 22/08/2011 ND ND ND ES Squid China 29/08/2011 ND ND ND ES Alaska pollock China 29/08/2011 ND ND ND ES Squid China 19/08/2011 ND ND ND
Products originating from Japan covered by Regulation (EU) No 961/2011 replacing Regulation (EU) No 297/2011
Application of Regulation (EU) No 96/20 replacing No 297/20 Reporting country:eu Period of reporting: from 0/2/20 until 3/2/20 Products originating from Japan covered by Regulation (EU) No 96/20 replacing
More informationSum up of test result of food sampled until 31 March 2012 (Up-to-date Report as 1 April 2013)
Sum up of test result of food sampled until 31 March 2012 (Up-to-date Report as 1 April 2013) Food origin vegetable 8303 302 Bamboo shoot (55), Spinach (39), Log-grown shiitake (outdoor)(41), Broccoli
More informationSum up of radionuclide test results carried out since 1 April 2012 (Up to date Report as of 9 December 2012)
Sum up of radionuclide test results carried out since 1 April 2012 (Up to date Report as of 9 December 2012) Food origin agricultural products 10852 173 Rice (unpolished) (71), Koshiabura (25), Bamboo
More informationSum up of radionuclide test results carried out since 1 April 2012 (Up to date Report as of 26 December 2012)
Sum up of radionuclide test results carried out since 1 April 2012 (Up to date Report as of 26 December 2012) Food origin agricultural products 11497 174 Rice (unpolished) (71), Koshiabura (25), Bamboo
More informationSum up of radionuclide test results carried out since 1 April 2012 (Up to date Report as of 13 February 2013)
Sum up of radionuclide test results carried out since 1 April 2012 (Up to date Report as of 13 February 2013) Food origin agricultural products 11871 176 Rice (unpolished) (71), Koshiabura (25), Bamboo
More informationWater Stress Trend (WST) product
Water Stress Trend (WST) product About Water Stress Trend (WST) "WST (Water Stress Trend)" is index to understand the droughty state of ground. Using the characteristic of specific heat of water, WST is
More informationSpecial Brews. Born/sake [p. 12] Fukui. Ikinoshima/shochu [p. 13] Nagasaki. Zuisen/awamori [p. 13] Okinawa. Shichida/sake [p.
Special Brews Japanese alcoholic drinks such as sake and shochu are produced all over Japan, but they come in a range of different varieties and tastes, depending on factors such as their ingredients or
More informationCOLD APPETIZER YELLOWTAIL CARPACCIO 74 Thin Sliced Yellowtail Fish with Homemade Garlic Ponzu Sauce HOT APPETIZER
COLD APPETIZER YELLOWTAIL CARPACCIO 74 Thin Sliced Yellowtail Fish with Homemade Garlic Ponzu Sauce WAGYU BEEF TATAKI 115 Garlic Chips, Winter Truffle, Truffle Ponzu Dressing TRUFFLE SEABASS 78 Thin Sliced
More informationSushiNaroo was born from a very clear concept: to offer a high quality sushi, prepared by qualified hands and with extraordinary quality levels.
2018 Product folder SushiNaroo was born from a very clear concept: to offer a high quality sushi, prepared by qualified hands and with extraordinary quality levels. The growing interest in healthy, quality
More informationT HE S USHI C OCKTAILS
T HE S USHI C OCKTAILS SAKE VERDE Junmai Diaginjo Sake Ketel One Vodka Fresh English Cucumber Juice Fresh Lime Juice Beet Sugar Water Moscato D asti YAMAZAKI WHISKEY TEA CEREMONY (ONLY for 2 or 4 people)
More informationAPPETIZERS. Vegetarian Selection. Eda - Mame. Agedashi - Tofu. Meat Selection Yakitori (1 skewer) Tebasaki. Beef - Tataki. Crispy Fried Chicken
APPETIZERS Vegetarian Selection A1 Goma -Ae Lightly boiled seasonal vegetables with sesame sauce A2 Eda - Mame Soya - beans with skin envelope (Subject to availability) A3 Yakko Imported chilled silky
More information15% gratuity charge on groups of 6 people or more. Photos may not be exact representations of dishes. dinner menu
15% gratuity charge on groups of 6 people or more. Photos may not be exact representations of dishes. dinner menu appetizers LEGEND Spicy Vegetarian Please inform your server of any allergies before ordering.
More informationBANQUET (minimum for 2 people)
BANQUET (minimum for 2 people) CHIBA SET $28.00 per person 2. CALIFORNIA ROLL & HOSOMAKI (Mixed seaweed rolls) 3. GYOZA (Pork & cabbage dumplings) 4. HARUMAKI (Mini spring roll) 5. TEMPURA (Prawn & vegetables
More information8.45. Three Mushroom 6.25 Miso soup with enoki, shiitake and shimeji mushrooms, tofu and scallions
Appetizer Edamame Boiled and salted soybean in pods Shumai Steamed shrimp dumplings Lotus Root Braised in sesame oil and sweet soysauce Calamari Fried and tossed with sweet chili sauce Tempura Battered
More informationCourse Menu ARIMA. with Wagyu beef -Miyabi or Kiwami- 135,00 EURO per person with Australian fillet steak -Takumi- 80,00 EURO per person
Course Menu ARIMA Starter KAMIGAMO Last order 21:00 Duck and asparagus on a skewer with lotus root, Okura and MISORE sauce Fish KIFUNE Black cod pickled with saikyo miso and prawns with sccallops on a
More information02 World s top 10 beer brands* 1 in Per capita beer consumption in major nations in
Fact Sheets Market Information Global beer market 1 Beer consumption top 1 countries* 1 (Millions of barrels) 1995 2 3 4 5 6 7 8 China 132.4 3.2 211.2 2.6 263.6 288.9 324.8 351.9 United States 185.9 198.1
More informationMASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI
Unkai Restaurant Grand menu Lunch menu MASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI The order of Kaiseki will be stop 30 minutes prior the time of last order. Thank you for your understanding.
More informationA Look Ahead for Exports and International Markets. Philip Seng April 17, 2015
A Look Ahead for Exports and International Markets Philip Seng April 17, 2015 U.S. Meat Export Federation Mission The mission of USMEF is, To increase the value and profitability of the U.S. beef, pork
More informationStarters, soups and salads. Takara signature dishes. Maki roll 6 pieces Rolled with rice. Steamed edamame 3.00 Soybeans in the pod with sea salt
Starters, soups and salads Steamed edamame 3.00 Soybeans in the pod with sea salt Miso soup 3.50 With tofu, wakame and spring onion Spicy seafood miso soup 8.50 With tofu, wakame and spring onion Takara
More informationSome of our products may contain traces of sesame seeds & nuts. Please let your attendant know if you need to avoid these or any other ingredients.
Some of our products may contain traces of sesame seeds & nuts. Please let your attendant know if you need to avoid these or any other ingredients. 1 Katana Green Salad (V) 3.95 Mixed Salad Tossed In A
More informationmorimoto sake playful sake flight served cold rotating selection of four playful sakes. light sake
prefecture key (1) hokkaido - otokoyama (2) akita - yuki no bosha - dewatsuru (3) iwate - nanbu bijin (6) yamagata - banryu (7) fukushima - daishichi minowamon (10) gunma - mizubasho (15) niigata - hakkaisan
More informationOriginal cocktail. Beer. Wine. Liqueur
Original cocktail Koka Houji tea latte 780 Ninja SAKEgria 780 Iga NINJA whisky and Ninger ale 780 Koka NINJA whisky and Koka cola 780 Beer ASAHI Super Dry Draft Beer 580 Iga NINJA beer/mie/black 330ml
More informationThe production of Inaniwa udon requires careful selection of ingredients and human effort, so they cannot be made in large quantities.
?? The production of Inaniwa udon requires careful selection of ingredients and human effort, so they cannot be made in large quantities. Because of that, the majority of people did not have a chance to
More informationOrganic Processed Foods Production Process Manager. Exporting the organic processed food
22 January 2018 HAMASA SHOTEN CO.LTD HAMASA SHOTEN CO.LTD 3-11 Anzai,Aoiku,Shizuoka City,420-0011,Japan The factory 3-11 Anzai,Aoiku,Shizuoka City,420-0011,Japan Telephone and FAX Tel. 81-054-251-1515
More informationDinner Menu. [ Japanese style crispy fried marinated chicken served with wasabi mayo & ponzu ]
Dinner Menu ++ SHIMBASHI Entrées (Tapas) ++ Soba Dips 6 [ moreish starter of soba crisps served with salmon sashimi & avocado dip ] Soba Chips 6 [ traditional crispy fried buckwheat noodle chips ] Edamame
More informationSushi or Sashimi a la carte sushi 2 pices per order. Roll or Hand Roll RAW FISH STYLE RAW FISH NON-RAW FISH STYLE NON RAW FISH
RAW FISH STYLE Roll or Hand Roll Tuna Roll 6.50 Salmon Roll 5.50 Yellowtail with Scallion Roll 6.50 Spicy Salmon Roll 6 Spicy Tuna Roll 7 Alaska Roll 6 salmon, avocado and cucumber Out of Control Roll
More informationSUMMER FANCY FOOD SHOW 2018
SUMMER FANCY FOOD SHOW 2018 June. 30.(Sat) - July.2. (Mon), 2018 The Jacob K. Javits Center, New York The Jacob K. Javits Center Access MAP The Jacob K. Javits Center Manhattan Island Hall 3E 34th Street
More informationTokujo. 1. Tokujo Jo Nami Tekka don Chirashi don Tekka maki Futo maki
Menu We have vegetarian menu & ingredient chart. Please let our staff know your food allergy or special dietary needs. Consumption tax is included in the price(8%). Sushi Each sushi comes with ara jiru
More informationPRIVATE DINING GUIDE SAN FRANCISCO
PRIVATE DINING GUIDE SAN FRANCISCO Erin Forsyth 415.362.8887 eforsyth@rokaakor.com rokaakor.com 801 Montgomery Street, San Francisco, California 94133 DINING SPACE Bar Hyakuichi Roka Bar Dining Room Dining
More informationKabuke Pleasure Bowl Wagyu Striploin. Uni. Foie Gras. Ikura. Onsen Egg. Gyu Don Grainfed Striploin. Truffle Shoyu. Onsen Egg
L U N C H M E N U BEEF BOWLS Kabuke Pleasure Bowl Wagyu Striploin. Uni. Foie Gras. Ikura. Onsen Egg Kabuke Wagyu and Uni Bowl Wagyu Striploin. Uni. Onsen Egg Kabuke Wagyu and Foie Gras Bowl Wagyu Striploin.
More informationYellowtail. Alfonsino. Skipjack BURI JIKINME KATSUO. 10kg Size / Yoichi - HOKKAIDO. 1.3kg Size / Katsuura - CHIBA. 4kg Size / MIYAGI - Sanriku
Yellowtail BURI 10kg Size / Yoichi - HOKKAIDO The best season for Yellowtail has just started.. Set-net fishing at Yoichi also starts from this month. They are recommended until the end of next month.
More informationSushi or Sashimi a la carte Sushi 2 pices per order Searing the fish offers a roasted aroma and enhances the flavor. Roll or Hand Roll RAW FISH STYLE
RAW FISH STYLE Roll or Hand Roll Tuna Roll 6.50 Salmon Roll 5.50 Yellowtail with Scallion Roll 6.50 Spicy Salmon Roll 6 Spicy Tuna Roll 7 Alaska Roll 6 salmon, avocado and cucumber Out of Control Roll
More informationSOFT DRINKS DESSERTS SAKE JAPANESE DRINKS BEER. H2YO! Still Water (500ml) 1.30 H2YO! Sparkling Water (500ml) 1.30
SOFT DRINKS H2YO! Still Water (500ml) 1.30 H2YO! Sparkling Water (500ml) 1.30 Chocolate Mochi DESSERTS Custard Dorayaki 3.70 Japanese pancake sandwich with a light custard filling. V Chocolate Mochi 4.20
More informationTHE GREAT TASTE OF YO! WHEREVER YOU GO.
MENU THE GREAT TASTE OF YO! WHEREVER YOU GO. Edamame Beef Teriyaki FRESH SALADS Edamame 2.10 Pods sprinkled with salt flakes and spring onion. Suck out the beans straight from the pod! V / V+ Kaiso Seaweed
More informationMASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI
Unkai Restaurant Grand menu Lunch menu MASTER CHEF TAKESHI YOSHIYASU'S SIGNATURE MENUS KAISEKI The order of Kaiseki will be stop 30 minutes prior the time of last order. Thank you for your understanding.
More informationDue to CA drought conditions, water will be served only upon request ROKA AKOR OMAKASE Roka Akor Omakase
Dinner Menu Due to CA drought conditions, water will be served only upon request ROKA AKOR OMAKASE Roka Akor Omakase "To entrust the Chef", Comprised of fine, hand-selected ingredients Designed for the
More informationMikuni offers an exquisite culinary tour through indulgent creations from its three stunning Teppanyaki, Sushi and Robatayaki live stations, each
Having worked and lived outside of Japan for many years, Executive Chef Keisuke Uno brings to Mikuni a refreshing take on traditional Japanese cuisine. Enriched with a wealth of multicultural experiences,
More informationSIBLOU AND THE JOURNEY CONTINUES
SIBLOU AND THE JOURNEY CONTINUES Since its first steps in 1996, Siblou has been dedicated in providing its customers with a wide range of quality seafood products and an exceptional service. Siblou s journey
More informationP r o d u c t C a t a l o g u e
Product Catalogue Caviar Tobbiko and Masago have distinctive firm texture and natural sparkle, adding a brilliant flair to any dish. Tobikko(Flying Fish Caviar) Tobikko Orange (Seasoned Flying Fish Caviar
More informationMikuni offers a culinary tour through exquisite creations from its three stunning Teppanyaki, Sushi and Robatayaki live stations, each helmed by a
Having worked and lived outside of Japan for many years, Executive Chef Keisuke Uno brings to Mikuni a refreshing take on traditional Japanese cuisine. Enriched with a wealth of multicultural experiences,
More informationBishamon. Japanese Restaurant. Since October 2004
Bishamon Japanese Restaurant Since October 2004 Trading hours: Lunch :11:30am - 2:30pm ( Monday - Friday) Dinner : 6:00pm - 9:30pm Last order ( Tuesday - Saturday) Closed Sunday, Monday dinner & Public
More informationSOUPS. Red Snapper or Halibut Special 15 red snapper or halibut thin slice topped w/scallion & jalapeno slices
SOUPS Clear Soup mushrooms, fried onions & scallions 3 Miso Soup tofu, mushrooms, seaweed & scallions 3 Seafood Soup shrimps, clams, fish cake, salmon, mussels & vegetables 10 SALADS Fresh Garden Salad
More informationSalad: House Salad 1.50
Agedashi Tofu - battered tofu served with sauce 4.50 Baked Mussel - baked mussel with house sauce (4pcs) 5.95 Cold Tofu - cold tofu with house soy sauce 3.75 Edamame - lightly salted boiled green soy beans
More informationSushi train. Main Menu. Specials
Welcome to OSushi, With a focus on fresh, seasonal ingredients, unique preparation techniques and colourful presentation Japanese cuisine is about much more than just a meal. It is about indulging all
More informationKAGAYAKI (BRILLIANT) COURSE 15,500
minimum order of two. KAGAYAKI (BRILLIANT) COURSE 15,500 Sesame Tofu Mixed with Red Beans on a Bed of Water Shield, Topped with Wasabi (Japanese Horseradish) Fresh Octopus and Herring Roe on Kelp, Lightly
More informationBITES FOR THE GOOD START STARTERS EDAMAME EDAMAME WITH ROCK SALT OR SPICED
BITES FOR THE GOOD START EDAMAME EDAMAME WITH ROCK SALT OR SPICED VEGETABLE SPRING ROLLS CRISPY SPRING ROLLS WITH CINNAMON AND STAR ANISE INFUSED CURRY, ASIAN VEGETABLES AND GLASS NOODLES SERVED WITH SWEET
More informationSIBLOU AND THE JOURNEY CONTINUES
SIBLOU AND THE JOURNEY CONTINUES Since its first steps in 1996, Siblou has been dedicated in providing its customers with a wide range of quality seafood products and an exceptional service. Siblou s journey
More informationRoyal Banquette Treatment
Comes with Fried, white or brown rice and fried noodle along with 2 pieces of Shrimp. Come with Mushroom Soup. $1 additional for Salad. All Hibachi Meals come with Home made Ginger sauce and Mustard Sauce
More informationChef s Special Course
Chef s Special Course $135 p.p SASHIMI OF THE DAY Chef s daily selection of fresh fish sashimi MIYAKO ENTRÉE PLATTER Chef s daily selection of 4 sample dishes MUSSEL CHOWDER Port Lincoln mussels and white
More information% of Reference Price 190% Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Beef & Veal Production (E28 Slaughtering) - Tonnes
Trade Prices Production Production & Stocks DG AGRI DASHBOARD: BEEF AND VEAL Last update: 23.11217 Carcasse Live Animals 2.2% 9.3% -6.3% -4.% -1.9% -6.2% 5.2% /1 kg Tonnes cw /head /kg 14.2% 1.1% -1.7%
More informationSashimi. Thin slices of Fish or Seafood served with 16 Soy Sauce, Pickled Ginger and Wasabi
Sashimi Thin slices of Fish or Seafood served with 16 Soy Sauce, Pickled Ginger and Wasabi Select One: (6pc per selection) Tuna Sashimi Salmon Sashimi Maldivian Reef Fish Sashimi Crab Stick Sashimi Prawn
More informationTOFU SALAD 5.50 Mescaline greens and tangy sesame dressing topped with a combination of seaweed, cucumbers, carrots and daikon
HARUKI EAST MENU SOUP MISO SOUP 1. 75 Soybean soup with tofu, scallions and seaweed RED MISO SOUP 3. 50 Soy bean soup with clam or nameko mushroom CLEAR SOUP 3. 50 Light fish broth infused with clams,
More informationChef s Special Course
Chef s Special Course $135 p.p SASHIMI OF THE DAY Chef s daily selection of fresh fish sashimi MIYAKO ENTRÉE PLATTER Chef s daily selection of 4 sample dishes MUSSEL CHOWDER Port Lincoln mussels and white
More informationMONDAY to SATURDAY. sushihamaqualicum.com FUSION JAPANESE RESTAURANT. Lunch 11:00 AM - 2:30 PM Dinner 3:30 PM - 8:30 PM
sushihamaqualicum.com FUSION JAPANESE RESTAURANT MONDAY to SATURDAY Lunch 11:00 AM - 2:30 PM Dinner 3:30 PM - 8:30 PM 250 594 9961 221 Second Ave Qualicum Beach BC Vancouver Island APPETIZER Edamame Agedash
More informationPRIVATE DINING GUIDE SAN FRANCISCO. Erin Forsyth Montgomery Street, San Francisco, CA RokaAkor.
PRIVATE DINING GUIDE SAN FRANCISCO Erin Forsyth EForsyth@RokaAkor.com 415.362.8887 801 Montgomery Street, San Francisco, CA 94133 RokaAkor.com DINING SPACE Bar Hyakuichi Roka Bar Dining Room Dining Room
More information$6.95 ADD APPLE JUICE FOR $1.75
SMALL PLATES AGEDASHI TOFU 4.95 Fried Tofu in Tempura Sauce Topped with Bonito Flakes and Green Onions CHICKEN KARAAGE 5.50 Karaage: Japanese Style Fried Chicken Nuggets with Spicy Aioli CRISPY CALAMARI
More informationAppetizer. SAKE Tasting Set (3 30ml) NO.18 SELECTION SET 12 Jyozen Mizuno Gotoshi Junmai Aged Jyozen Jummai-Ginjyo Dassai Junmai Daiginjyo
Appetizer Edamame 5.0 V Steamed soybeans Spicy Edamame 5.5 V Steamed soybeans with Original Spicy sauce Kimchi 5.5 Spicy white cabbage, Korean style Seaweed Salad 5.5 V Traditional seaweed salad dressed
More informationKAGAYAKI (BRILLIANT) COURSE 15,500
minimum order of two. KAGAYAKI (BRILLIANT) COURSE 15,500 Sesame Tofu Mixed with Red Beans on a Bed of Water Shield, Topped with Wasabi (Japanese Horseradish) Fresh Octopus and Herring Roe on Kelp, Lightly
More informationDiscover new flavours & umami-laden dishes while appreciating modern Japanese cuisine in an intimate setting at Takujo Japanese Dining.
Discover new flavours & umami-laden dishes while appreciating modern Japanese cuisine in an intimate setting at Takujo Japanese Dining. Dedicated to using the freshest quality produce, directly sourced
More informationFood Science Hills Story. Naohide Kinae Advisor of Food Science Hills Superintendent of Shizuoka Prefectural Board of Education
Food Science Hills Story Naohide Kinae Advisor of Food Science Hills Superintendent of Shizuoka Prefectural Board of Education Shizuoka Prefecture TOKYO hour ; is located in the middle of Japan. ; is the
More informationAppetizers. Sunomono Salad Vegetable 4.95 Octopus or Prawn 5.95 Dungeness Crab or Assorted 6.50
Appetizers Sunomono Salad Vegetable 4.95 Octopus or Prawn 5.95 Dungeness Crab or Assorted 6.50 Spinach Gomaae 4.75 (Chilled, blanched spinach in sesame sauce) Smoked Salmon Salad 8.00 (Daikon radish and
More informationEU Cereals Trade 2014/15 Marketing Year July - June. AGRI C 4 Committee for the Common Organisation of Agricultural Markets 27 August 2015
EU Cereals Trade Marketing Year July - June AGRI C 4 Committee for the Common Organisation of Agricultural Markets 27 August 215 mio t 6 5 4 3 EU 28 - Cereals exports and imports from 2/1 to including
More informationMikuni offers a culinary tour through exquisite creations from its three stunning Teppanyaki, Sushi and Robatayaki live stations, each helmed by a
Having worked and lived outside of Japan for many years, Executive Chef Keisuke Uno brings to Mikuni a refreshing take on traditional Japanese cuisine. Enriched with a wealth of multicultural experiences,
More informationNRA SHOW 2018 JAPAN PAVILION McCORMICK PLACE MAP. Lakeside Center, Hall D. JETRO TOKYO (Headquarters)
JETRO CHICAGO McCORMICK PLACE MAP Lakeside Center, Hall D JAPAN PAVILION 8621-8925 JETRO TOKYO (Headquarters) ARK Mori Building 6F, 12-32, Akasaka 1-chome, Minato-ku, Tokyo 107-6006, JAPAN +81-3-3582-5546
More informationLUNCH MENU SUSHI LUNCH Served With Miso Soup And House Salad With Ginger Dressing
1 LUNCH MENU SUSHI LUNCH Served With Miso Soup And House Salad With Ginger Dressing CALIFORNIA SUSHI COMBO* 13.50 5 pcs chef s choices of fresh nigiri sushi & a california roll SPICY TUNA SUSHI COMBO*
More informationSTARTERS. Himalayan pink salt Edamame (GF, V) 4. Steamed green soy bean w/ pink salt. Spicy Edamame (GF, V) 6
STARTERS Himalayan pink salt Edamame (GF, V) 4 Steamed green soy bean w/ pink salt Spicy Edamame (GF, V) 6 Steamed green soy bean w/ spicy Chilli sauce Agedashi Tofu (V) 3pcs 6 Deep fried Tofu in tempura
More informationCourse Menu SETOUCHI
Course Menu SETOUCHI Last order 21:00 雅 MIYABI, 極 KIWAMI, 匠 TAKUMI, 八幡 YAHATA Starter Sashimi Fish Break KAORIMUSHI SHIOSAI SAZANAMI CHIDORI Steamed chicken and enoki mushroom with herbs, served with MISORE-TARE,⑤,⑦
More informationAt tien there is only one rule: Enjoy our Chef s creations.
At tien there is only one rule: Enjoy our Chef s creations. We pledge to provide the freshest ingredients from all over Asia prepared to the highest standard by our diverse team of Asian Chefs. We encourage
More informationAppetizers. KITCHEN Crispy Basil Chicken 7 Super crispy diced chicken with fresh Thai basil and dried chilis
Appetizers KITCHEN Crispy Basil Chicken 7 Super crispy diced chicken with fresh Thai basil and dried chilis Soft-shell Crab Mango Salsa 10 Deep fried soft-shell crab, served in mango salsa Pork Gyoza 5.5
More informationContemporary Asian Plates to Share
Contemporary Asian Plates to Share Tataki (Beef, Tuna, Salmon) R 95 Onion Ponzu, Scallions & Garlic Chips Crispy Rice R 95 Spicy tuna tartare Flamed Edamame R 85 Sake, butter, lemon & sea salt Umi Style
More informationSoups. Salads. Starters. Gyoza (Pork or Vegetable) Miso Soup. Haru Maki... Miso Eggplant... Yakitori... Shrimp or Dumpling (Veggie)
¹ Soups Miso Soup Miso Soybean Broth with Tofu, Seaweed and Scallions... $3 Mushroom Soup... $3 Fresh Mushrooms, Fried Onions and Scallions in a Chicken Broth Tom Yum Soup (Chicken or... $5 / /$5 Shrimp
More informationDAILY SPECIALS & NEW ITEMS MP = Market Price
DAILY SPECIALS & NEW ITEMS = Market Price LIVE UNI SASHIMI Served in its original sea urchin shell. SHIMA AJI A seasonal favorite, also known as striped jack. ALASKA KING CRAB For sashimi, the crab is
More informationLunch special All served with Miso soup & Steamed Rice. for brown rice, egg fried rice or Udon soup add $1.50
Lunch special All served with Miso soup & Steamed Rice. for brown rice, egg fried rice or Udon soup add $1.50 Mon Fri until 2:30pm. Dine-in only. Combo Box ( Changes daily. Be sure to ask your server for
More information1 2 3 Seaweed Salad MIX The Mixture of 5 Different Sea Vegetables Easy & Quick to Prepare Soak in water for 10 mins. drain well, it is ready to serve as a salad. If mixing with other ingredients, such
More informationToday's Chef Special
Today's Chef Special The best Japanese wagyu straight from the farm in Kagoshima, Japan!! Kagoshima Black Wagyu is the product of years of continuous improvement efforts, handed down from generation to
More informationNamed in honour of chef Katsuhiko Hanamure, Katsu treats you to a sumptuous array of sushi and sashimi, together with a wide array of enticing
Menu Named in honour of chef Katsuhiko Hanamure, Katsu treats you to a sumptuous array of sushi and sashimi, together with a wide array of enticing signature dishes. Reflecting a wealth of experience gained
More informationKodiak Hana Restaurant kodiakhana.com. #1-A Chicken Box
Menu Kodiak Hana Restaurant 907-481-1088 kodiakhana.com Lunch Special ( Lunch Box ) #1-A Chicken Box...13.25 (#1- A includes salad, CA roll, shrimp & onion tempura and chicken teriyaki & rice.) #1-B Beef
More informationJAPANESE DELIGHT DINNER PROMOTION
JAPANESE DELIGHT DINNER PROMOTION 8-16 MARCH 2019 SALAD BAR Mesclun Mix, Red Coral, Green Coral, Butter and Romaine Lettuce Dressings and Emulsions Asian Goma, Balsamic, Caesar, Italian, Thousand Island
More informationCatalog Sauce & Dressings. - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments
2015.09.04 Catalog Sauce & Dressings - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments Sauce (Baste) 2015.07.17 Code No. 311741 *Sukiyaki Sauce *Sukiyaki thin slice of beef
More informationFUJIYAMA. Japanese Restaurant
FUJIYAMA Japanese Restaurant Chef s Tasting Menu A Selection of Course Meals is Personally Designed By The Chef Roll Sushi Course Served with Miso Soup & House Salad Two Special Appetizers & 1 Special
More informationKAGAYAKI (BRILLIANT) COURSE 15,500
minimum order of two. KAGAYAKI (BRILLIANT) COURSE 15,500 Prawn and Sea Urchin with Yam Noodles in a Delicious Gelée Hegi Abalone with Sesame Tofu with a Touch of Yuzu Citron of the Day (Three Kinds), Garnished
More informationzushi lunch menu zushi surry hills & zushi darlinghurst only
zushi lunch menu zushi surry hills & zushi darlinghurst only AVAILABLE MONDAY TO FRIDAY 12-3PM ONLY salmon soba soup salmon, soba noodles, kale, nori, dashi ^ 15 tempura udon tempura fish, udon noodles,
More informationBento Box Vegetable 1950 Steamed rice served with mixed Vegetable Tempura, Eggplant, along with miso soup Vegetable salad and diced fruits
Lunch Lunch Sushi Box Chicken 2850 Salmon skin roll, spicy Tuna, spicy Shrimp tempura, California roll served with Chicken Teriyaki, Vegetables, assorted tempura, Tuna and Salmon sashimi along with Vegetable
More informationStarter Edamame Lightly boiled young soy bean with salt Salad. Sashimi Assortment. Appetizer Sushi Bar
Starter Edamame Lightly boiled young soy bean with salt. 4.00 Chilled Tomato with Sweet Onion Dressing 3.50 Hiyayakko Chilled Tofu with ginger, scallion, & Fish Flake. 3.50 Seaweed Salad Shredded crunchy
More informationDINNER. 190 Smith Street. Collingwood Victoria
DINNER 190 Smith Street. Collingwood 3066. Victoria 9419 6141. izakaya@pabu.com.au. www.pabu.com.au Nasu dengaku / Grilled eggplant おまかせ omakase Chef s banquet menus (min 2 person) TASTE OF PABU Signature
More informationRestaurant Opening Hours
Restaurant Opening Hours Mon Fri 12:00 15:30 & 17:30 23:00 Sat Sun 12:00 22:00 0208 332 2022 24 Upper Ham Road Richmond TW10 5LA www.handandflower.com Free car park (Ham Common) We do not charge for service
More informationNRA Show Exhibitor s Information
NRA Show 2018 Exhibitor s Information Saturday May 19 - Tuesday May 22, 2018 McCormick Place / Lakeside Center #Booth 8621-8625, 8721-8725, 8821-8825, 8921-8925 JOIN US! Meat Kaijin Trading Co., Ltd.
More informationSAKE DRINKS COCKTAILS ONE CUP SAKE LARGE 180ML GLASS COLLECTABLE CUPS OF SAKE SMALL BOTTLES 300ML PREMIUM BOTTLES FOR THE TABLE
SUSHI & IZAKAYA MENU WE ARE NE W AR OUND HER E AND WOULD LOVE TO HE AR FR OM YOU. G O TO YOSUSHIUS A.COM/FEEDB ACK TO LE T US KNOW HOW YOUR VISIT WA S, IN RE TURN WE LL SEND SOME SUSHI YOUR WAY YOSushiAmerica
More informationKAGAYAKI (BRILLIANT) COURSE 15,500
minimum order of two. KAGAYAKI (BRILLIANT) COURSE 15,500 Prawn and Sea Urchin with Yam Noodles in a Delicious Gelée Hegi Abalone with Sesame Tofu with a Touch of Yuzu Citron of the Day (Three Kinds), Garnished
More informationDaily drink specials. Sunday Chu-highs $6 MOnday Bamboo sake $25 Tuesday KINKA sake $22 wednesday. $5 thursday sake bomb $3. bar rail & rail shots
Daily drink specials Sunday Chu-highs $6 MOnday Bamboo sake $25 Tuesday KINKA sake $22 wednesday bar rail & rail shots $5 thursday sake bomb $3 SET MENU $40 * *For groups of two or more, participation
More informationAppetizer. Soup. Salad. Edamame 4.95 Steamed soybean, sea salt & lime
Appetizer Edamame 4.95 Steamed soybean, sea salt & lime Shrimp Shumai 4.95 Steamed shrimp dumplings Fried Oyster 7.95 Pork or Vegetable Gyoza 4.95 Pan fried or steamed dumplings Teriyaki Squid 8.95 Grill
More informationMutsuki-An ideas. Sushi Tart (Dine-in Only) Seafood Version $ 18
ideas Sushi Tart (Dine-in Only) Seafood Version $ 18 baby shrimp, grilled prawn, smoked salmon, scallop, avocado, cucumber, tomato, scrambled egg, and sushi rice Vegetable Version $ 13.5 avocado, cucumber,
More informationJAPANESE CUISINE. C&R IZAKAYA 52 Westbourne Grove Bayswater London W2 5SH Tel:
JAPANESE CUISINE C&R IZAKAYA 52 Westbourne Grove Bayswater London W2 5SH Email: info@cnrizakaya.co.uk Tel: 0207 221 7979 Á la Carte Menu COLD APPETIZERS 1 Hiyayako 3.85 Japanese tofu with ginger and spring
More informationSIZZLING Ginger Beef Sliced beef cooked with special ginger sauce Seafood Yakiudon Sauteed seafood & vegetables over stir fried noodles
Dinner served with soup, salad & rice DEEP FRIED Tempura Dinner 16.25 Three batter fried shrimp and vegetables Vegetable Tempura 11.75 Batter fried mixed vegetables Tonkatsu Dinner 15.25 Deep fried tenderloin
More informationNatural Products Expo West 2018
8(Thu.) - 10(Sat.) March, 2018 Natural Products Expo West 2018 Anaheim Convention Center North Hall, Anaheim, CA, USA N1705-N1824 Anaheim Convention Center North Hall N1705-N1824 JAPAN PAVILION Booth Layout
More informationOTSUMAMI. Finger Food
OTSUMAMI Finger Food Edamame with sea salt Poached soya beans with sea salt Edamame spicy Poached soya beans with a spicy tomato and chilli sauce Senbei with sesame salt and nori Japanese rice crackers
More informationVolcano Sushi & Asian Bistro
Please like us on our face book Volcano Sushi & Asian Bistro Sushi All You Can Eat Dinner Menu Adult Price $18.99 Children (3-6) $5.99 Children (7-11) $8.99 Friendly Reminder: Please order responsibly
More informationJAPANESE AND CHINESE CUISINE DELIVERY AND TAKEAWAY
JAPANESE AND CHINESE CUISINE DELIVERY AND TAKEAWAY YOU PICKED THIS MENU, way JAPANESE MENU STARTERS & EXTRA SAUCES 1. EDAMAME soybean 5000 LL 2. SPICY EDAMAME 6000 LL 3. SMALL BOWL OF GARI Ginger (red
More informationCOLD APPETIZERS HOT APPETIZERS
COLD APPETIZERS Fresh Seasonal Oysters mignotti. cocktail sauce. ½ dozen/dozen Kyuri Su sliced cucumber. rice vinegar dressing. sesame seed 5 Hiyashi Wakame marinated seaweed. red pepper flakes. sesame
More informationThe production of Inaniwa udon requires careful selection of ingredients and human effort, so they cannot be made in large quantities.
?? The production of Inaniwa udon requires careful selection of ingredients and human effort, so they cannot be made in large quantities. Because of that, the majority of people did not have a chance to
More information