Search results
Results from the WOW.Com Content Network
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi , soy sauce , or fish sauce ( patis ) as condiments , as well as a hard-boiled egg .
Nozawa Bar; O Ya, Boston; Odo, New York City; Okuda, New York City; Omakase, San Francisco; Omakase Yume, Chicago; Ooink, Seattle; Q Sushi, Los Angeles; Saburo's, Portland, Oregon; Sasabune – a Japanese sushi restaurant located on the Upper East Side of Manhattan, in New York City [11] [12] [13] Satsuki, New York City; Shin Sushi, Los Angeles
Teppanyaki (鉄板焼き, teppan-yaki), often called hibachi (火鉢, "fire bowl") in the United States and Canada, [1] is a post-World War II style [2] of Japanese cuisine that uses an iron griddle to cook food.
Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up with variants such as "Japanese-style" pork adobo. [38] Pork adobo with rice is a combination of jasmine rice with pandan leaf and served with magno atchara. [39] Philippine adobo variants
Ichiban Japanese Express, located at 5341 Sunset Blvd. suite C in Topspin Plaza, has shuttered. It is listed as “permanently closed” on Google, and its Facebook page also notes it is closed.
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Ginataan (pronounced: GHEE-nah-ta-AN), alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ (coconut milk). [1] Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of suman uses cassava instead of glutinous ...