If you're looking for a convenient place to dine on exotic Asian fusion cuisine, we invite you to join us at Asia Nine. Our friendly establishments offers indoor and outdoor seating to savor our expansive menu. From sushi specials to international entrees. Asia Nine is dedicated to serving you exactly what you crave in Washington, DC. A few of the many regions of the East that we take inspiration from are Japan, China, Indonesia, and Vietnam. When you're searching for the perfect sushi roll, let our trained chefs create the meal of your dreams. Take a seat at our sushi bar and enjoy our signature Asian Atlantis Roll with toppings like lobster, spicy mayo, and plum sauce. We also offer traditional maki including Salmon Avocado Rolls and California Rolls with crabmeat and avocado. The taste of Thailand comes alive with our noodle bowls. Our Pad Thai is crafted with thin rice noodles, three-flavored tamarind sauce, eggs, and peanuts. Our special Drunken Noodle is concocted in a stir fry of rice noodles, tomato, and basil for an aromatic delight.

Our exotic entrees span the length of Asia. Diners adore our Korean Sizzling Beef dinner with marinated meat in a tangy sauce and topped with sesame, broccoli, and ginger. Our Three Flavor Tilapia is perfect for seafood lovers with crispy fish in a spicy garlic basil sauce and a side of jasmine rice and steamed veggies. Chinese food fans can feast on our Eastern-inspired dinners. Beef with Broccoli is stir-fried in a light brown garlic sauce and can also be made with chicken or tofu. Cantonese Fried Rice is served with onions, tomatoes, and scallions with a gentle hint of soy sauce. Even our appetizers will suit your Eastern cravings. Chicken Satay is marinated and skewered for a Thai delight. Our salty Edamame is great for vegetarians looking for Japanese fare. We serve international desserts such as creamy Thai tiramisu and sesame-ginger cheesecake. Ask about our beer and wine menu to whet your whistle. Asia Nine has everything that you need for a great dining experience in town.

The requested URL /locations/?l=2&c=88 was not found on this server. 10 East 39th Street, New York, NY 10016The requested URL /product-listing.php?category=sushi-ebi was not found on this server.Sushi: All sushi contains some kind of sticky rice held together with sweet Japanese rice vinegar. The sushi chef expertly shapes the rice (a process that takes seconds to do and years to learn) and tops it with sliced raw fish, a cooked whole shrimp, fish roe, a slice of Japanese omelet (tamago), or a vegetable. The chef also prepares sushi rolls by rolling the fish or other ingredients in the rice with nori seaweed (the California roll puts the rice on the outside). The restaurant serves the sushi pieces and cut up pieces of roll on a wooden block with a dipping sauce. Toro (fatty tuna) is the most popular fish, but the topping can be anything from unagi (eel) to ikura (salmon eggs). The term sashimi refers to a plate of sliced raw fish or other seafood served on its own with a sauce, with neither rice nor seaweed.

Because raw seafood is involved (as well as a great deal of precise knife work), both sushi and sashimi require reliable sources of the highest quality ingredients and highly skilled preparation.how to make sushi rolls filipino styleIn Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. sushi kan innes road menuOutside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes.order sushi wien[1] In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. sushi order crossword clue

The word sushi itself comes from an archaic grammatical form of a word that is no longer used in other contexts; literally, "sushi" means "it's sour".There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or algae) called makizushi or rolls; fazer sushi onlinesushi made with toppings laid with hand-formed clumps of rice called nigirizushi; sushi club reservas on linetoppings stuffed into a small pouch of fried tofu called inarizushi; sushi club reservas on lineand toppings served scattered over a bowl of sushi rice called chirashi-zushi.CondimentsShoyu - The common name for soy sauce. In sushi restaurants, it may also be referred to as murasaki (lit. Wasabi - A piquant paste made from the grated root of the wasabi plant.

Real wasabi (hon-wasabi) is Wasabi japonicaIf you were to ever meet my husband and I in person, there are approximately three areas of interest that we love to talk about: food, technology, and music (which might seem obvious given this food site, my husband is a software engineer while I co-run a design company, and my background is in music education while the company my husband works for does VIP events and websites for musical artist.) So you can imagine my excitment when a couple years ago (I think, time runs together and things get foggy), I stumbled upon Turntable Kitchen which had two of our favorites: Food and Music. Today’s recipe comes straight from Turntable Kitchen. A couple months back, I made the trek down to San Francisco to meet up with Kasey (and Neko!) for the morning and she filled me in on a few awesome ideas they were working on for their site. They’ve been running the Pairings Boxes for a while (I’ve subscribed before and it’s one of the best mail days when the box arrives) which has led to quite the archive of wonderful recipes.

Enter their ‘Cookbook in a Box.‘ They partnered with a woodworker in West Virginia to make a beautiful cherrywood recipe box and filled it with recipes from their two years of pairings boxes. Even though it’s easy to save recipes online, I’m still a tactile person and love having recipes cards and a box. If you’re looking for a wonderful Mother’s day gift (or really, anytime gift), I can’t suggest this enough (plus there is room to continue to add recipes!) I’m in love with this deconstructed sushi bowl from their recipe collection. While the original recipe calls for shrimp, I had a bit of fun with spring produce and used radishes (although, tofu would work too!) Instead of sushi rice, I used sweet brown rice. The brown rice is similar to sushi rice in that it has a bit of sticky quality (I’ve even used it to make actual sushi before.) I’m also not picky about radish variety- so play around! 1 cup sweet brown rice* ¼ teaspoon sea salt 1 tablespoon soy sauce

Before starting, rinse the rice until the water runs mostly clear. Combine the rice with the 2 cups of water. Bring rice to a boil, reduce to a simmer, cover, and let cook for 45 minutes. Remove pot from heat and let sit for another 10 minutes. In a small bowl, whisk together the honey, vinegar, and salt. Pour over the still-warm rice and stir until rice is coated. Cover and set aside until ready to use. Rinse and cut the radishes in half lengthwise then cutting each half into ¼” thick slices. Heat the sake, soy sauce, and mirin in a large skillet. Once warm, add the sliced radishes and cook, stirring occasionally until radishes are tender but still have a bit of crispness left. Assemble the sushi bowls by dividing the rice in half and topping each bowl with radishes and an assortment of toppings (I used everything!) Serve with extra soy sauce. *Matt and Kasey’s recipe calls from sushi rice but I chose to use sweet brown rice (which still has similar qualities to sushi rice).