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  • MANUAL DA COMIDA

    JAPONESA

    www.ecomanda.com.br / www.pedircomida.com.br

    http://www.ecomanda.com.br/

  • Manual da Comida Japonesa

    COMPARTILHE ESTE E-BOOKPOR QUE UM MANUAL?

    Se voc tem um restaurante japons, certamente

    sabe o que cada um daqueles nomes complicados do

    cardpio significam. Mesmo assim, lembre-se que o seu cliente pode ser leigo e talvez precise de ajuda para decifrar o cardpio.

    Com o objetivo de facilitar a vida do cliente e, consequentemente, aumentar os ganhos do gestor, fizemos o Manual da Comida Japonesa. Que tal

    aderir, educar o cliente e vender mais?

    Esperamos que goste!

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    SUSHISushis so bolinhos de arroz temperados com vinagre e cobertos por uma fatia de

    peixe cru, misturados com algas ou frutos do mar. Dependendo do formato, recheio

    e modo preparo, recebem diversas denominaes. Pode ser moldado com a mo ou

    enrolado.

    MANUAL DA COMIDA JAPONESA Abaixo, confira explicaes simples de algumas iguarias japonesas. Perceba que

    elas acompanham uma imagem e uma explicao bem diddica do que cada

    prato - facilitando o pedido do cliente. Que tal aderir?

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    HOSSOMAKIHossomaki a mistura de arroz e recheio envoltos em uma alga marinha. Hosso quer

    dizer fino e maki significa enrolado, da o termo enrolado fino. Conforme o recheio

    usado, o hossomaki leva um nome diferente. Exemplo: Kapa maki - de pepino.

    NIGUIRINiguiri um bolinho de arroz em forma alongada, coberto com fatias de peixe cru ou

    ainda polvo e camares. So sempre preparados mo, sem a ajuda de esterinhas ou

    formas e apresentados em pares. O movimento da mo ao fazer este bolinho leva o

    nome, em japons, de niguiri, da o nome deste sushi. As pessoas tendem a molhar o

    arroz do niguiri no shoyu, mas o certo conforme a cultura oriental molhar o peixe.

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    NORIMAKINorimaki um bolinho de arroz enrolado em alga de nori. Este sushi recheado com

    omelete, pepino, maionese, abacate, alface, camares e lulas.

    TEMAKITemaki o cone de alga recheado com arroz, peixe e pepino. O nome quer dizer

    enrolado na mo (Te = mo). A alga marinha do temaki tem que estar bem sequinha

    e crocante e, se voc demora para comer (quando pede para entregar em casa, por

    exemplo), a alga amolece com a umidade e fica borrachuda.

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    URAMAKIUramaki nada mais que arroz sobre folha de nori (alga), tiras de peixe ou outros

    ingredientes, enrolado de forma que o arroz fique na parte externa - ura quer dizer

    fora. O uramaki normalmente vem com gergelim, que alm de enfeitar, d um sabor

    especial. Depois cortado em 6 unidades. O mais conhecido o uramaki califrnia.

    TEMPURTempur um empanado frito de legumes, carnes ou frutos do mar. O tempur pode

    ser feito com vrios tipos de peixes, moluscos e vegetais que so envolvidos por uma

    fina camada de massa e fritos em muito leo quente. um dos pratos mais populares

    no Japo e aqui mesmo, no Brasil. A massa, ou korom, feita de farinha, gemas de

    ovo e gua. Os ingredientes so mergulhados na massa. Depois o tempur frito em

    leo vegetal.

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    TEMPUR DE SORVETEDiferente do tempur tradicional, esta verso doce traz uma mistura de quente e frio

    com sorvete e massa de panqueca e calda por cima.

    TEMPUR DE FRUTAO tempur de fruta parecido com o tempur de sorvete, porm, a base a fruta, que

    normalmente banana.

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    YAKISOBAO yakisoba uma variao de macarro semi-frito na chapa, servido com legumes e

    molho de shoyu. Costuma ser preparado tambm com carnes e frutos do mar. Essa

    uma refeio saborosa e equilibrada, em que encontramos quase todos os nutrientes

    necessrios para o bom funcionamento do organismo.

    SUKIYAKISukiyaki uma receita com carne e legumes que deve ser consumida diretamente da

    panela e colocada sobre um fogareiro porttil na mesa. Esse prato tradicional japons

    um dos mais conhecidos no ocidente e, dependendo do pas, os ingredientes podem

    variar, utilizando os que se encontram mo.

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    GYOZAGyoza um pastel de carne de porco frito - tradicionalda culinria japonesa e recheados

    com carne de porco temperada ou carne de frango com legumes, gyozas apresentam

    formato caracterstico e so servidos cozidos no vapor ou cozidos e levemente assados

    em leo na hora de servir.

    HARUMAKIHarumaki o rolinho primavera. De massa fina e crocante, uma excelente entrada

    para qualquer refeio e ainda pode ser servido como aperitivo a qualquer hora do

    dia.

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    MISSOSHIROMissoshiro a sopa de peixe base de soja. Bastante conhecida no Brasil e praticamente

    indispensvel na refeio japonesa, saboreada numa cumbuca chamada ochawan.

    Pode ser servida no caf da manh para comear o dia com muita energia!

    YAIKITORIYaikitori o frango grelhado temperado com molho de soja (agridoce) e preparado na

    grelha. Assemelha-se a um mini-churrasco pelo seu aspecto dourado e saboroso.

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    SHIMEJIShimeji um cogumelo pequeno e shitake, um cogumelo grande. Um dos pratos mais

    pedidos e, na maioria das vezes, servidos como entrada, so feitos na chapa com

    manteiga, temperados com shoyo, saqu e sal gosto. Tambm pode ser cozido no

    papel alumnio e at servido nele prprio para conservar o calor.

    HOT ROLLHot roll um bolinho de arroz recheado com cream cheese e frutos do mar (kani,

    peixe, camaro) como se fosse um sushi, porm, passado na farinha e frito em leo

    quente.

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    WASABITambm conhecido como raiz forte, o wasabi uma raiz encontrada nas montanhas,

    ralada e servida como uma pasta verde. um tempero indispensvel da culinria, mas

    melhor tomar cuidado com a quantia que se usa antes de arriscar consumir, hein?

    SASHIMIFatias finas de peixes ou de frutos do mar crus.

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