Kaname’s Kitchen
A browse through menu of Japanese dishes and specialties by our hostess, Kaname Chidori!
AGEDASHI TOFU
Tofu pieces dipped in soya sauce.
AMAZAKE
Fermented healthy drink of sweet rice and koji. Little alcohol, low fat, easy on the stomach, high in fiber, carbs, niacin and thiamin.
ANMITSU
A customary dessert from a jello-like cube topped with syrup. Optionally either sweet red bean paste or your choice of fruit can be added.
CHAZUKE
Cooked rice with green tea topping. It can include salmon, cod or anything else to make use of leftover rice.
CHANKO NABE
A soup favored by sumo wrestlers, it’s made of various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed in a soya sauce brought to a boil into a soup after hours over the heat.
CHAWANMUSHI
Egg custard mixed with chicken, shrimp, fish cake and ginko nuts.
CHIGE
Korean pot pie of kimchee, meat, fish, vegetables, mushrooms and tofu.
CHIRASHIZUSHI
Scattered sushi, vinegar rice, fish and vegetables mix.
DAIKON NO NIMONO
Boiled and seasoned radish.
DOMBURI
Cooked rice topped with tempura, oyakudon egg and chicken, tonkatsu or beef.
GOBAN DESU YO
Nori seaweed in soy sauce and sugar. Paste optional.
GYOZA
Minced vegetable and meat dumplings first made in China. In Japan they are fried.
HAMUBAGU
A steak burger served on a plate without a bun, covered in a demi-glace sauce.
HAYASHI RAISU
A beef stew with onions covered in sauce. It usually goes with rice of some kind. This one is so special it’s eaten with a spoon.
KALBI
A Korean short beef or pork rib marinated for twelve hours in green onions, garlic, sugar, sesame oil and soy sauce tenderizer. Since they marinate so long they are often grilled at time of serving.
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