Kyubi FOH Starter Manual - Food & Beverage Product Knowledge PDF

KYUBI FOH STARTER MANUAL FOOD AND BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD ALLERGENS FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  DASHI What is Dashi...

KYUBI FOH STARTER MANUAL FOOD AND BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD ALLERGENS FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  DASHI What is Dashi The secret to Japanese cuisine – Although Japanese cuisine is rich in diversity and visually attractive, there is one element underlying its appeal that is not apparent to the eye. This is a deceptively simple element called “dashi”, the stock that forms the basis of, and invisibly permeate much of Japanese cuisine. Dashi differs from other kinds of stock in that, rather than using simple ingredients boiled over a long period of time, as is the case with western bouillon, it uses carefully prepared ingredients, patiently matured, which are only soaked in water FOOD & BEVERAGE PRODUCT KNOWLEDGE or heated briefly so as to extract nothing but the very essence of the ingredients flavour. Despite it’s hidden role, dashi could be said to be the heart of Japanese cuisine, not because of the prominence of its own flavour, but because of the way its enhances and harmonises the flavours of other ingredients. WELCOME MESSAGE BY THE HOD The secret of Japanese cuisine is the art of enhancing and harmonising. FOH STARTER MANUAL  DASHI History Dashi making has evolved over a long period of time. Boiling is known to have been used in Japanese cooking since the Jomon period (c. 13,000 – 300BC), and the stock from shellfish and fish bones was used to flavour other dishes. By the 7th Century a dashi using kombu and katsuobushi had developed. This was refined further and has become Japan’s most indepemsab;e cooking stock, generally used in two forms – ichiban (primary) dashi and niban (secondary) dashi. FOOD & BEVERAGE PRODUCT KNOWLEDGE Different types of ingredients used for making Dashi WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  DASHI Essential Techniques 1. Temperature: if heating kombu in water, the kombu should be removed when bubbles appear in the water, around 140-150°F/60-65°C. If heated to a higher point, the kombu will begin to flavour the water too strongly. A similar temperature, 140-160°F/60-70°C, is ideal for adding the bonito flakes. 2. Skimming: the scum that rises after the addition of the bonito should be skimmed and discarded. It is composed of oxidized lipids, which have bitter notes to their taste and can add unpleasant astringency to the dashi. FOOD & BEVERAGE PRODUCT KNOWLEDGE 3. Straining: dashi should be strained and cooled immediately to prevent the evaporation of the elements which give it its good smell. 4. Storing: dashi can be stored in the fridge or frozen. Refrigerated dashi should be used within two days; dashi frozen in an airtight container should be used within 3 months. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL WELCOME MESSAGE BY THE HOD KOMBU (KELP SEAWEED) FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD KOMBU (KELP SEAWEED) FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD KOMBU (KELP SEAWEED) FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  KOMBU (KELP SEAWEED) Katsuobushi (dried bonito flakes) Katsuobushi is the Japanese name for dried, fermented, and smoked skipjack tuna. Young bonito has a similar colour and texture and is sometimes used as a cheaper substitute for skipjack tuna, particularly in canned products, however not all countries allow marketing of bonito as skipjack tuna. Katsuobushi's distinct umami flavour comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with Aspergillus glaucus fungus in order to reduce moisture. Upon being placed on hot food, the heat waves causes the thin and light katsuobushi to move about, giving it a special FOOD & BEVERAGE PRODUCT KNOWLEDGE aesthetic look. It is placed on pizzas to make the top of the pizza seem alive with the "dancing" katsuobushi. The bonito fish is beheaded, gutted and filleted. The fatty belly area does not lend well to being preserved, so it is also trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on the size of the fillets. The rib bones are removed after the fillets have been boiled. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  KOMBU (KELP SEAWEED) The fillets are then smoked using oak, pasania, or castanopsis wood; this process can take up to a month. They are smoked for 5–6 hours in one session, left to rest for one day for the condensation to rise to the surface, then fired and smoked again the next day, repeating this smoking and resting cycle 12–15 times. The built up tar from the smoke is cleaned from the surface using a grinder. At this stage the fillets are called aragatsuo and most commonly found in stores shaved and packaged for sale under the name katsuo-kezuri-bushi or hanakatsuo —they are not true katsuobushi without the last fermentation stage, but still valued as a good substitute. FOOD & BEVERAGE PRODUCT KNOWLEDGE The last stage of creating a katsuobushi is to allow the fish to sun-dry using the assistance of mold. The fillets are sprayed with Aspergillus glaucus culture and left for 2 weeks in a closed cultivation room. The mold ferments the fillets and also siphons out any residual moisture. WELCOME MESSAGE BY THE HOD The mold is continually scraped off, with further sun-drying of the fish increasing hardness and dryness until it resembles a piece of wood, with less than 20% of its original weight. By definition, only fillets that have been FOH STARTER MANUAL treated in this manner may be referred to as a Katsuobushi. However, after repeating this process of mold growth and sun-drying at least twice, the katsuobushi can also be called karebushi and fillets repeating this process more than three times can be called honkarebushi. When tapped together lightly, they sound almost metallic, and unlike their dull beige outer appearance, when broken open they are a translucent deep ruby colour inside. Rarely, very high-end honkarebushi repeat this drying process for over two years. Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane.  SHIITAKE MUSHROOM Shiitake are native to Japan, China and Korea and have been grown in all three countries since prehistoric times. The oldest record regarding the shiitake mushroom dates back to AD 199 at the time of Emperor Chūai in Japan. They have been cultivated for over 1,000 years. The first written record of shiitake cultivation can be traced to Wu Sang Kwuang in China, born during the Song Dynasty (AD 960–1127). During the Ming Dynasty (AD 1368–1644), physician Wu Juei wrote that the mushroom could be used not only as a food but as a medicinal mushroom, taken as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost qi, or life energy. It was also believed to prevent premature aging. FOOD & BEVERAGE PRODUCT KNOWLEDGE The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. Before 1982, the Japanese variety of these mushrooms could only be grown in traditional locations using ancient methods. In 1982, Gary F. Leatham published an academic WELCOME MESSAGE BY THE HOD paper based on his research on the budding and growth of the Japan Islands variety; the work helped make commercial cultivation possible in the United State. FOH STARTER MANUAL  NIBOSHI (DRIED WHITE FISH) Niboshi are Japanese dried infant sardines (sometimes translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods. In Japan, niboshi dashi is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of the small sardines permeates the water and makes a popular stock. Niboshi are also cooked and served as snacks and as one of the symbolic foods making up the Japanese osechi during FOOD & BEVERAGE PRODUCT KNOWLEDGE New Year. Tazukuri (fried sweet and savoury sardines for New Year) are made by frying the dried sardines and then adding a mixture of shoyu, sugar, mirin, and roasted white sesame seeds. Korean fried sardines often include small amounts of ginger, garlic, and chili paste as well. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL WELCOME MESSAGE BY THE HOD BLUEFIN TUNA FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  BLUEFIN TUNA Akami Is the leaner meat from the sides of the fish. If you ask for ‘maguro’ at a restaurant, or order any kind of tuna roll or sushi without requesting ‘toro,’ you will get this cut. Akami has a simple, but robust taste. It has almost no fat, and has a firm flesh Toro (Chutoro) Chu-Toro is the upper belly section (Toro in general) of the tuna. It is considered a delicacy. It is also not as oily as the supreme tuna belly (o-toro), but it is much creamier than the regular tuna sashimi. FOOD & BEVERAGE PRODUCT KNOWLEDGE Some people consider the medium tuna belly better than O-toro for its lighter taste and the fact that the flavour of the tuna is more apparent. Otoro WELCOME MESSAGE BY THE HOD O-toro is the lowest section of the tuna belly and is highest in fat content. It is rich with omega 3 oils and can melt in your mouth. Compared to a Chu-toro, it is distinctly more marbled, and lighter in colour. FOH STARTER MANUAL  SEABASS - SUZUKI It is mild in fat and has a tough flesh compared to other white fishes. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  YELLOWTAIL - HAMACHI Hamachi’s translucent, pinkish white flesh has a high fat content resulting in a rich, buttery flavour. Hamachi is available year round, but considered best in winter. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SEA BREAM - TAI Tai, with its mild, subtle flavour, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL WELCOME MESSAGE BY THE HOD SEA URCHIN - UNI FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD Its bright orange flesh is tender, fatty and delicious. SALMON - SAKE FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD SALMON ROE - IKURA FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD MACKEREL - SABA FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD JAPANESE OMELET - TAMAGO FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  SNOW CRAB - ZUWAIGANI Some factors to consider are that Snow Crab has higher calorie, cholesterol, and fat per serving than King Crab. But with Snow Crab you get some omega-3s. Snow Crab will also have a slightly higher amount of Protein. Snow Crab usually has a more flaky white meat than King Crab. Some say Snow Crab is sweet and King is salty. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL WELCOME MESSAGE BY THE HOD We use Tiger Prawn in Kyubi. SHRIMP - EBI FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  SQUID - IKA The translucent white flesh of the ika's mantle has a firm texture and a mild flavour. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SCALLOPS - HOTATE Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  EEL - UNAGI Eel should be soft, fluffy, and very flaky. It is mild in fat even after the grilling and steaming. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  FLYING FISH ROE - TOBIKO It has a mild smoky/salty taste with a crunchy texture. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  MISO What is Miso Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans with salt and a type of fungus called kōji mold, the most typical miso being made with soy. Often called "soybean paste" by Westerners. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soups called miso soup which is a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. FOOD & BEVERAGE PRODUCT KNOWLEDGE Miso’s fermentation and aging process involves many factors, the slightest difference can result in dissimilar tastes, colours and textures. Thus, there are more than 1000 types of miso throughout Japan, each with its own distinct flavour. WELCOME MESSAGE BY THE HOD Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation FOH STARTER MANUAL process. There is a wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury.  MISO What are the different ingredients of Miso The wide variety of Japanese miso is difficult to classify, but is commonly done by grain type, colour, taste, and background. The ingredients used to produce miso may include any mix of soybeans, barley, rice, buckwheat, millet, rye, wheat, hemp seed, and cycad, among others. Lately, producers in other countries have also begun selling miso made from chickpeas, corn, azuki beans, amaranth, and quinoa. Fermentation time ranges from as little as five days to several years. FOOD & BEVERAGE PRODUCT KNOWLEDGE  mugi (麦): barley  tsubu (粒): whole wheat/barley WELCOME MESSAGE BY THE HOD  genmai (玄米): brown rice  moromi (醪): chunky, healthy (kōji is unblended) FOH STARTER MANUAL  nanban (南蛮): mixed with hot chili pepper for dipping sauce  taima (大麻): hemp seed  sobamugi (蕎麦): buckwheat  hadakamugi (裸麦): rye  nari (蘇鉄): made from cycad pulp, Buddhist temple diet  gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet  MISO Types of Miso Miso can be classified by their malt type, taste and colour. Akamiso = red miso This is aged for a long time, sometimes more than one year. Therefore, due to the Mallard reaction, the colour of this miso changes gradually from white to red or black, thus giving it the name red miso. Characteristics of the flavour of this type of miso are saltiness, and some astringency with umami. It is often a much stronger-tasting miso. FOOD & BEVERAGE PRODUCT KNOWLEDGE Shiromiso = white miso This is the most widely produced miso, made in many regions of the country. Its main ingredients are rice, barley, and a small quantity of soybeans, white miso has a very short fermentation time. The taste is sweet, and the umami is soft or light (compared to red miso). WELCOME MESSAGE BY THE HOD Kome miso = rice miso It can be yellow, yellowish white, red, etc. Whitish miso is made from boiled soybeans, and reddish miso is made FOH STARTER MANUAL from steamed soybeans Mugi miso = barley miso A whitish miso. Mugi miso has a peculiar smell. Mame miso = soybean miso This miso is a darker, more reddish brown than kome miso Chougou miso = mixed miso This comes in various types, because it is a mixture or compound of other varieties of miso. This may improve the weak points of each type of miso. WELCOME MESSAGE BY THE HOD MISO FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD MISO FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  ERINGI MUSHROOM Eringi (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, king brown mushroom). The Eryngii mushroom is also known as the King Oyster, due to it being considered the King of the oyster species. It is unique in shape and comes in a variety of shapes and sizes. The Eryngii has a subtle taste but due to its consistency, has the ability to absorb and carry flavours, making it a great addition to meat dishes or cheese based sauces. The Eryngii also has the most incredible texture. It has a firm bite, even after cooking and does not shrink when heated, making it an ideal way to “bulk up” a meal. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  ENOKI MUSHROOM These mushrooms have long stems and little caps. At first glance, they kind of look like bean sprouts, but they have way more flavour. They're common in Asian cooking, and are available fresh and canned. Because they're crisp, they hold up well in soups and go nicely in salads. The mushroom naturally grows on the stumps of the Chinese Hackberry tree ("enoki" in Japanese), but also on other trees, such as mulberry and persimmon trees. There is a significant difference in appearance between the wild and cultivated types of the mushroom. Cultivated mushrooms have not been exposed to light, resulting in a white colour, whereas wild mushrooms usually display a dark brown colour. Cultivated mushrooms are grown in a carbon dioxide FOOD & BEVERAGE PRODUCT KNOWLEDGE (CO2)-rich environment to nurture the development of long thin stems, whereas wild mushrooms produce a much shorter and thicker stem. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  OYSTER MUSHROOM Oysters may be one of the more intimidating mushrooms in appearance, since they look nothing like the common button mushroom. But fear them not -- they are simple to prepare and offer a delicate and sweet flavour. Depending on the time of year they are foraged, oysters can even offer an anise-like taste. This mushroom, which got its common name due to its resemblance to the water bivalve molluscs, can be easily cultivated, making it one of the more affordable mushroom varieties. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SHIMEJI – BEECH MUSHROOM White Beech is known also as: Hypsizygus tessulatus, white clamshell, buna shimeji or hon-shimeji. Brown Beech is known also as: Buna-shimeji, Hypsizigus tessellatus, known in English as Brown Clamshell. The richly flavoured Brown Beech mushroom is regarded as one of the most "gourmet" of all the oyster-like mushrooms. Firm textured and possessing a mildly sweet, nutty taste, this mushroom can be incorporated into a broad range of recipes from soups and sauces to stir-fries. The creative cook or chef will find this superior mushroom to be highly versatile. If packaged in a cluster format, cut off and discard the base of the cluster. The mushrooms are grown & packaged under very hygenic conditions, but if desired, just before using the mushrooms may be lightly FOOD & BEVERAGE PRODUCT KNOWLEDGE rinsed or brushed, but do not soak in water. The mushroom may be either used whole or sliced. Uncooked, Beech Mushrooms have a strong, bitter flavour, but cooking transforms the flavour and renders its nutritional components more available for complete digestion and assimilation. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TRUFFLE A truffle is the fruiting body of an underground mushroom. Its spores are dispersed by fungivores, animals that eat fungi. Almost all truffles are found in close association with trees. There are hundreds of species of truffles that are big, but the fruiting body of some (mostly in the genus 'Tuber') are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine. Jew’s ear or Wood ear or Jelly ear (Auricularia auricula-judae ) - ki-kurage. FOOD & BEVERAGE PRODUCT KNOWLEDGE Auricularia auricula-judae, known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name "Judas's ear" eventually became "Jew's ear", WELCOME MESSAGE BY THE HOD while today "jelly ear" and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. FOH STARTER MANUAL  SOY SAUCE What is Soya sauce Soy sauce (shoyu in Japanese) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and a type of fungus called Koji mold. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid by-product, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. Soy sauce has a distinct basic taste called umami = pleasant savoury taste. FOOD & BEVERAGE PRODUCT KNOWLEDGE Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SOY SAUCE History Soy sauce originated in China sometime between the 3rd and 5th century from an older meat-based fermented sauce named jiang. Its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Eventually, this was replaced and the recipe for soy FOOD & BEVERAGE PRODUCT KNOWLEDGE sauce using soybeans as principal ingredient, with fermented fish-based sauces developing separately into fish sauce. Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were WELCOME MESSAGE BY THE HOD shipped from Dejima, Japan to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands. FOH STARTER MANUAL  SOY SAUCE The History of Soy Sauce Historians believe that the kind of soy sauce we use today was first developed during the Kamakura Period (1192- 1333). It is said that a monk called Kakushin at a Zen temple in Wakayama Prefecture discovered a substance similar to tamari soy sauce during the process of making miso. However, the roots of soy sauce can be traced back much further. The process of making a liquid seasoning by fermenting grain malt, meat and alcohol was recorded in ancient China as early as the 12th century BC. Later records indicate the use of soybeans to make a fermented food product during in FOOD & BEVERAGE PRODUCT KNOWLEDGE the Hokugi Period (386-534 AD). The process described is very similar to the way miso and soy sauce are made today. "Shoyu", the Japanese name for soy sauce, first came into usage during the Muromachi Period, and the word appears in a dictionary written in the early 1500s. Thus, it can be assumed that during the mid-Muromachi Period soy sauce WELCOME MESSAGE BY THE HOD began its usage as a liquid seasoning. During the Azuchi-Momoyama Period, under the rule of Oda Nobunaga and Toyotomi Hideyoshi, the development of a monetary economy among the merchant and artisan class served as the FOH STARTER MANUAL gateway to the modern era, increasing the circulation of goods. Against this historical background, soy sauce spread quickly among the common people, and demand for the product increased. In response, the first soy sauce factories emerged during the late 16th century and early 17th century. Soy sauce brewing was begun in Yuasa in Wakayama Prefecture and in Choshi and Noda in Chiba Prefecture. In Choshi and Noda, soy sauce brewers' guilds were founded in 1754 and 1781 respectively, and output steadily increased in both locations thereafter. During the Edo Period (1603- 1867), wheat was used to produce a fragrant kind of soy sauce called koikuchi shoyu, perfect for flavoring the fish caught in the Edogawa River, the popularity of which contributed greatly to the culinary culture particular to the era.  SOY SAUCE Production Traditional soy sauces take months to make: 1. Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted, crushed. 2. Koji culturing: An equal amount of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Koji spore is added to the grain mixture and mixed or the mixture is allowed to gather spores from FOOD & BEVERAGE PRODUCT KNOWLEDGE the environment itself. 3. Brewing: The cultured grain mixture is mixed into a specific amount of salt brine for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Koji mold on the soy and wheat break down WELCOME MESSAGE BY THE HOD the grain proteins into free amino acid and protein fragments and starches into simple sugars. This amino- glycosidic reaction gives soy sauce its dark brown colour. Lactic acid bacteria ferments the sugars into lactic acid FOH STARTER MANUAL and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavour compounds typical of soy sauce. 4. Pressing: The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to animals while the liquid soy sauce is processed further. 5. Pasteurization: The raw soy sauce is heated to eliminate any active yeasts and molds remaining in the soy sauce and can be filtered to remove any fine particulates 6. Storage: The soy sauce can be aged or directly bottled and sold. WELCOME MESSAGE BY THE HOD SOY SAUCE FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD SOY SAUCE FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  SOY SAUCE Types Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.  Koikuchi = full body type: Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat. This variety is also called kijōyu or namashōyu when it is not pasteurized. FOOD & BEVERAGE PRODUCT KNOWLEDGE  Usukuchi = light type: Particularly popular in the Kansai region of Japan, it is both saltier and lighter in colour than koikuchi. The lighter color arises from the use of amazake, a sweet liquid made from fermented rice that is used in its production. WELCOME MESSAGE BY THE HOD  Tamari: Made mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than FOH STARTER MANUAL koikuchi. It contains little or no wheat. Wheat-free tamari can be used by people with gluten intolerance. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari, as this is the liquid that runs off miso as it matures. The Japanese word tamari is derived from the verb tamaru that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct made during the fermentation of miso (type of seasoning). Japan is the leading producer of tamari.  SOY SAUCE  Shiro = white: In contrast to tamari soy sauce, shiro soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.  Saishikomi = twice-brewed: This variety substitutes previously made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavoUred. This type is also known as kanro shōyu or "sweet shōyu". FOOD & BEVERAGE PRODUCT KNOWLEDGE Newer varieties of Japanese soy sauce include:  Gen'en = reduced salt: This version contains 50% less salt than regular shōyu for consumers concerned about heart disease. WELCOME MESSAGE BY THE HOD  Usujio = light salt: This version contains 20% less salt than regular shōyu. FOH STARTER MANUAL All of these varieties are sold in the marketplace in three different grades according to how they were made: Honjōzō = genuine fermented: Contains 100% genuine fermented product Kongō-jōzō =mixed fermented: Contains genuine fermented shōyu mash mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein Kongō = mixed: Contains Honjōzō or Kongō-jōzō shōyu mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein  SOY SAUCE All the varieties and grades may be sold according to three official levels of quality:  Hyōjun: Standard grade, contains more than 1.2% total nitrogen  Jōkyū: Upper grade, contains more than 1.35% of total nitrogen  Tokkyū : Special grade, contains more than 1.5% of total nitrogen FOOD & BEVERAGE PRODUCT KNOWLEDGE Soy sauce is also commonly known as shoyu, and less commonly shōyu, in Hawaii and Brazil. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SOY SAUCE Kitchen Kyubi’s Soy Sauce At Kyubi, in the kitchen, we use Yamasa brand. Yamasa Shoyu began when the soy sauce manufacturing process used in Yuasa, Wakayama Prefecture, was brought to Choshi in Chiba Prefecture by Gihe Hamaguchi. Upon his arrival in Choshi, Hamaguchi noticed that the climate and water in Choshi created ideal conditions for soy sauce production, that barley and wheat were available close by, and that the Edogawa and Tonegawa Rivers FOOD & BEVERAGE PRODUCT KNOWLEDGE provided the perfect means for shipping the product to the large consumer base in Edo, Japan's capital. He began producing soy sauce in 1645. Since then, Yamasa Shoyu has strived to achieve the best quality in Japan, and in 1864 it was included among seven WELCOME MESSAGE BY THE HOD products honored by the Tokugawa Shogun, under the designation "Best Soy Sauce". FOH STARTER MANUAL  SOY SAUCE Kyubi’s Soy Sauce for guests At Kyubi, we use Yamasa brand. Compared with what the kitchen uses, on the floor for our guests we, we use the green label which stands for less salt. Salt content about 50% less than Fancy Soy Sauce and 14% less than Regular Red Yamasa Soy Sauce. FOOD & BEVERAGE PRODUCT KNOWLEDGE All this in order to offer an alternative to those consumers concerned with sodium intake. YAMASA manufactures a reduced-salt soy sauce that is created through a fermentation and desalination process that assures full flavour and reduced sodium WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TOFU What is Tofu Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein and calcium and well known for its ability to absorb new flavours through spices and marinades. Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking. So popular, in fact, that it is celebrated with its own annual festival and has almost become synonymous with vegetarianism itself. Kyoto is to tofu what Naples is to pizza. It goes without saying that when in Kyoto, you have to have a tofu meal. This is FOOD & BEVERAGE PRODUCT KNOWLEDGE not what you can get as pre-packaged squares from supermarkets, we are talking about delicate handcrafted tofu, produced every morning in small shops by artisans who have been making tofu for decades. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TOFU History Tofu, which is now eaten worldwide, is said to have originated in China. It is said that tofu originated over two thousand years ago in the Early Han dynasty, when the grandson of the first emperor, Prince Liu An, instructed his attendants to make tofu. During the Nara period (710-784), “Kentoushi” (Japanese envoys to China) travelled between China and Japan. It is around this time that Buddhism was introduced to Japan, and one theory suggests that tofu was introduced at FOOD & BEVERAGE PRODUCT KNOWLEDGE around the same time as food that was to be eaten in temples. However, the first written mention of tofu appears in literature from the late Heian period (794-1185). Zen Buddhism was introduced to Japan in the Kamakura period (1135-1333). As a part of their ascetic training, monks of WELCOME MESSAGE BY THE HOD Zen Buddhism abstain from eating meat or fish and adhere to a strict vegetarian diet. This diet is known as “Shojin” cuisine. Consequently, tofu was highly prized as a means of replenishing proteins that would naturally become deficient through a non meat or fish diet. FOH STARTER MANUAL  TOFU By the Edo period (1603-1867) tofu, which had until then been the food of monks and the Bushi caste, began to spread into the general populace. A comic tanka (short poem) written in the Edo period about the shy and reclusive migratory cuckoo (Hototogisu) says, “Little cuckoo, to freely hear your voice, we must be at least three li from a fishmonger and two li from a tofu shop”. “Li” is an ancient distance equivalent to about two and a half miles. From this poem we can deduce that tofu shops had been established all over the country, even in remote places. The book “Tofu Hyakuchin” (100 Tofu Delicacies), which set out one hundred recipes for tofu dishes, was published in FOOD & BEVERAGE PRODUCT KNOWLEDGE 1782 (the second year of Tenmei), and subsequently became the focus of great public interest. A sequel was published the following year and an addendum edition after that. The number of recipes set out in all three books totals two hundred and forty, which shows just how widely tofu was used on the dining tables of the Edo period. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TOFU Production Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans. Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) FOOD & BEVERAGE PRODUCT KNOWLEDGE are used commercially. The third type of coagulant, enzymes, is not yet used commercially but shows potential for producing both firm and "silken" tofu. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL WELCOME MESSAGE BY THE HOD Tofu making process TOFU FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  WASABI What is Wasabi Wasabi, is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant. Its root is used as a condiment and has an extremely strong flavour. Wasabi (sawa-wasabi) is originated in Japan, and traditionally it has been used as a natural herb. Now, wasabi is one of a primary condiments for Japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually, FOOD & BEVERAGE PRODUCT KNOWLEDGE rhizome of wasabi is grated and used as condiment. Freshly grated wasabi is bright green colour, and characterized as sticky texture with fresh scent and hot flavour. Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili WELCOME MESSAGE BY THE HOD peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed. FOH STARTER MANUAL  WASABI History The Wasabi Rhizome dates back over a thousand years. The Heike clan in Japan was defeated around the 8th century and the clan fled upriver where they could live a peaceful life. It is reported that when the Heike arrived in Mount Bahun, they found Wasabi growing wild. A farmer year later began growing wasabi in a small rural mountain community. He then introduced the wasabi to a Japanese warlord, FOOD & BEVERAGE PRODUCT KNOWLEDGE named Shogun. Shogun enjoyed it and ruled that Wasabi could only be grown in the Shizuoka area of Japan to protect his new treasure. The Heike used Wasabi to spice up their fish and venison. Many of the Heike survivors were of noble Kyoto descent and knew the cuisine WELCOME MESSAGE BY THE HOD benefits of eating plants and vegetables. Because they were upper echelon, they knew how to prepare plants and eat the stems and leaves of Wasabi. FOH STARTER MANUAL Hashimoto was the first person to produce commercial Wasabi. History reports that he made an exceedingly good income from growing these plants. Wasabi became exceedingly popular and people began to cultivate the young plants. Growing wasabi was very primitive at that time and the young Wasabi plants were transplanted into simple fields. Years later a new technique of growing Wasabi was developed. Wasabi was planted in the soil alongside rocky mountain streams, instead of on wet fields. The clean mountain water and mineral composition increased the Wasabi quality.  WASABI Farming Wasabi is also known as a crop which is difficult to cultivate. Abundant fresh water whose temperature is 9 to 16 degrees Celsius and highly water permeable soil such as sandy soil are essential for its cultivation. In addition, wasabi must be sheltered from glaring sunlight. The land of Japan is blessed with woods and water, the environments suitable for cultivation of wasabi. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  WASABI Health benefit Japanese chefs and cuisine experts have long known about the many wasabi health benefits that are afforded to them through some of the foods they eat. Wasabi is oftentimes served as a green paste that goes along with sushi, sashimi and other raw fish dishes. Made from a ground up root of a vegetable that is unique to Japan, wasabi is both a distinctive flavour ingredient and a wonderfully healthy component of a meal. There are many misconceptions about wasabi. For instance, wasabi is not actually responsible for cleaning out your FOOD & BEVERAGE PRODUCT KNOWLEDGE sinuses and opening your nasal passages; in fact, it actually does the opposite. Still, there are a few things about wasabi that are very helpful and which may come as a surprise. Read on for some of these health benefits. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  WASABI 1. Antimicrobial Effects Wasabi may have developed as a way of flavouring sushi and other raw fish products because of its natural affects as an antimicrobial agent. Antimicrobial agents are responsible for eliminating bacteria. Because wasabi can eliminate bacteria through touch, it is oftentimes paired with raw fish. Raw fish is likely to have certain bacteria in it because it is not cooked before eating. Although wasabi does have these benefits, it is not a be all and end all for eliminating potential bacteria from raw foods; the only sure-fire way to do this is to cook those foods fresh. FOOD & BEVERAGE PRODUCT KNOWLEDGE 2. Anti-inflammatory Effects Although wasabi is actually known for causing inflammation in your nasal passageways which then leads in some cases WELCOME MESSAGE BY THE HOD to later congestion, wasabi paste as a whole is beneficial as an anti-inflammatory agent. Outside of yore nose, mouth and related systems, wasabi can help to eliminate inflammation through other parts of your body. FOH STARTER MANUAL 3. Anti-Cancer Effects Wasabi is linked with certain other foods like broccoli and cabbage, which contain a set of chemicals that help to promote liver health. This set of chemicals will enable the liver to better neutralize certain potentially toxic substances that move throughout the body. These substances can lead to cell mutations which may eventually contribute to cancer. Thus, by eating a wide mixture of wasabi laden foods, you stand to somewhat lower the risks of your developing cancer at some point later on in  WASABI Types There are two main strategies that are used in growing Wasabi. The higher quality Wasabi, both in appearance and taste, grows in cool mountain streams and is known as semi-aquatic or "sawa" Wasabi. Wasabi known as field or "oka" Wasabi is grown in fields under varying conditions and generally results in a lower quality plant, both in appearance and taste. Wasabi powders and pastes which one finds in grocery stores or Japanese restaurants are usually not real wasabi FOOD & BEVERAGE PRODUCT KNOWLEDGE at all. Even the better restaurants generally use so-called wasabi which contains only a very small percentage of lower-grade wasabi or wasabi stems. What is usually known as wasabi is actually horseradish powder (dried and ground regular horseradish), mustard powder, with a little cornstarch and artificial food coloring. Because wasabi plants are peculiar and particular in their needs, real wasabi is more expensive and is considered a rare delicacy. WELCOME MESSAGE BY THE HOD The Japanese export horseradish-based products as 'wasabi' because in Japanese, horseradish is known as 'seiyo' or 'western' wasabi. When horseradish was first introduced, the Japanese called it 'seiyo' wasabi because it's pungency is similar to wasabi. This is why horseradish is now being exported from Japan under the 'wasabi' name. FOH STARTER MANUAL  WASABI Main growing regions Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions. In Japan, wasabi is cultivated mainly in these regions:  Izu peninsula in Shizuoka prefecture  Nagano prefecture  Iwate prefecture FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  WASABI How is Fresh Wasabi served Wasabi is often grated with a metal Oroshigane, but some prefer to use a more traditional tool made of dried sharkskin with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  KIZAMI WASABI Kizami Wasabi is fresh wasabi chopped and marinated in soy sauce for use in Japanese cuisine. Its crisp and well rounded in flavour and heat. It can be used on top of sashimi or nigiri, in maki rolls and much more. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  DAIKON Daikon (literally "big root"), also known by many other names depending on context, is a mild-flavoured winter radish usually characterized by fast-growing leaves and a long, white, napiform root. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  DAIKON CRESS Daikon Cress is a very popular item in Japan, where it is called 'kaiware'. It is produced from a Japanese radish seed with a flavour more like a black radish, which has a stronger taste than the more common red radish. Thus, it results in a flavour more similar to that of horseradish. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  MYOGA Myoga, myoga ginger or Japanese ginger. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea. Only its edible flower buds and flavourful shoots are used in cooking. The flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted eggplant. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SHISO LEAF Shiso leaves are either red or green. Shiso has a unique flavour: pungent and grassy, it contains strong flavours of spearmint, basil, anise and cinnamon. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  UMEBOSHI Umeboshi (literally from Japanese means "dried ume") are fermented ume fruits common in Japan. The word "umeboshi" is often translated into English as "Japanese salt plums", "salt plums" or "fermented plums". Ume is a species of fruit- bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a popular kind of fermented and are extremely sour and salty. Sweet umeboshi, which are fermented with honey, also FOOD & BEVERAGE PRODUCT KNOWLEDGE exist. They are usually served as side dishes for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  MIRIN Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  YUZU Yuzu is a citrus fruit and plant in the family Rutaceae. Japanese yuzu cognates of the Chinese yòuzi, but the Mandarin word refers to the pomelo. The fruit looks somewhat like a small grapefruit with an uneven skin, and can be either yellow or green depending on the degree of ripeness. Yuzu fruits, which are very aromatic, typically range between 5.5 cm and 7.5 cm in diameter, but can be as large as a regular grapefruit (up to 10 cm or larger). FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  YUZU KOSHO Yuzukoshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukoshō come from Kyushu, where it is a local specialty. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  BONITO Bonitos are a tribe of medium-sized, ray-finned predatory fish in the family Scombridae – a family it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the Sardini tribe. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  BONITO FLAKES Katsuobushi in Jpanese is dried, fermented, and smoked skipjack tuna. It is also known as bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Shaved Katsuobushi and dried kelp – kombu – are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso in Japanese cuisine. Katsuobushi's distinct umami taste comes from its high inosinic acid content. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  KONBU / KOMBU KELP Kombu is an edible seaweed. It has a subtle but great savoury taste (Umami) when it’s boiled in water. Is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. The softened kombu is commonly eaten after cooking or is sliced. FOOD & BEVERAGE PRODUCT KNOWLEDGE Kombu may be pickled with sweet-and-sour flavouring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often eaten as a snack with green tea. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  NORI Nori is the Japanese name for edible seaweed (a "sea vegetable"). It has a strong and distinctive flavour. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets. The finished dried sheets are made by a shredding and rack-drying process that FOOD & BEVERAGE PRODUCT KNOWLEDGE resembles papermaking. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TAMARI Tamari is traditionally tied to the Japanese. It is a thicker, less salty, fermented soy sauce that contains less wheat (if not any depending on the brand, aka “gluten-free”). It can be used in cooking to add a full, savoury, umami flavour to your dishes. It can be served on the side with sashimi / sushi and rolls. In Japan, "Shoyu" is the Japanese name for soy sauce which is made from a mash of soybeans and wheat, while "Tamari“ is a non-wheat product made by drawing off the liquid content of soybean miso. FOOD & BEVERAGE PRODUCT KNOWLEDGE In Kyubi restaurant, for guests preferences or also for gluten free members, we use Yutaka reduced salt gluten free soy sauce WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  KATAKURIKO Katakuriko is a potato starch. This starch used to be made from the roots of the dog-tooth violet, but nowadays it is made from more readily available potatoes. It usually is dissolved in water and added to soups and sauces as a thickener, or dusted over meat and fish FOOD & BEVERAGE PRODUCT KNOWLEDGE before deep-frying. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  SANSHO PEPPER The pulverized mature fruits ("peppercorns" or "berries") known as "Japanese pepper“ are the standard spice for sprinkling on the kabayaki-unagi (broiled eel) dish. Sansho powder is a Japanese seasoning powder made from the ground berries of the prickly ash tree. The powder has a peppery-lemon flavour with a long residual FOOD & BEVERAGE PRODUCT KNOWLEDGE heat. Sansho powder is used to season sushi as well as various Japanese noodle dishes. WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TEA CULTURE IN KYUBI Why green tea is better Green tea has been shown to have the highest content of polyphenols, which are chemicals with potent antioxidant properties (believed to be greater than even vitamin C). They give tea its bitter flavor. Because green tea leaves are young and have not been oxidized, green tea has up to 40 percent polyphenols, while black tea contains only about 10 percent. Also, green tea has one-third the caffeine of black tea. Even better, it's been shown to yield the same level of FOOD & BEVERAGE PRODUCT KNOWLEDGE excitement and attentiveness, but in more even levels than the ups and downs associated with other caffeinated drinks. Just don't drink milk with it; the casein in milk has been shown to inhibit the beneficial effects of tea WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL  TEA CULTURE IN KYUBI Green tea facts Here is some of the most important Green tea Facts: FOOD & BEVERAGE PRODUCT KNOWLEDGE Cut stroke by up to 80% Recommended by Cancer Society as a “High Priority for Cancer Prevention” WELCOME MESSAGE BY THE HOD Protects the prostate from cancer Proven to help with weight loss FOH STARTER MANUAL One of the strongest anti-oxidants available Helps digestion and reduces bloating Normalizes healthy bacteria in the intestines Proven to help prevent heart disease Helps stop dental decay and gum disease Helps with bad breath  TEA CULTURE IN KYUBI Green tea: Green tea is the main type of tea that is produced and consumed in Japan. There are many kinds of green tea produced in Japan. Japanese teas are generally classified according to their type of cultivation, processing method and regional origin. Not only does Green Tea taste delicious, it’s high in natural antioxidants and flavonoids which can protect the body and is also linked to weight loss as part of a balanced, healthy diet. FOOD & BEVERAGE PRODUCT KNOWLEDGE WELCOME MESSAGE BY THE HOD FOH STARTER MANUAL WELCOME MESSAGE BY THE HOD Production TEA CULTURE IN KYUBI FOH STARTER MANUAL FOOD & BEVERAGE PRODUCT KNOWLEDGE  KYUBI TEAS Sencha Sencha is the most common variety of Japanese green tea and the tea that a guest is most likely to be served when visiting a Japanese home. Sencha can be translated as "roasted tea". This term refers to an older style of processing Japanese green tea that was influenced by Chinese tea processing methods. Today, most sencha is steamed instead of pan-roasted in its initial stage to prevent oxidation of the leaf. Sencha is noted for its delicate sweetness, mild FOOD & BEVERAGE PRODUCT KNOWLEDGE astringency and flowery-green aroma. The quality of Sencha will vary depending on origin, time of harvest and leaf processing techniques. The early spring harvests, or first picking of the tea bush (known as ichi-ban cha), are considered to produce the highest quality sencha. The first harvest generally occurs in April and May and produces sencha of bright, luminescent green coloUr, strong aroma and pronounced sweetness. After a long period of dormancy during the winter, the spring crops are enriched with nutrients, especially amino acids, sugars and catechins, which enhance the flavour and aroma of spring-picked tea. FOH STARTER MANUAL  KYUBI TEAS Genmaicha Genmaicha "brown rice tea" is the Japanese name for green tea combined with roasted brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn. This type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea; which is why it is also known as the "people's tea." It was also used by those persons fasting for religious purposes or who found themselves to be between meals for long periods of time. Traditional genmaicha has FOOD & BEVERAGE PRODUCT KNOWLEDGE a mellow, toasty flavour that goes well with any meal. FOH STARTER MANUAL  KYUBI TEAS Hojicha Green tea from Japan that is rendered brown by roasting Bancha (a summer crop tea, harvested after Sencha) tea leaves. It has a toasty nutty flavour and slightly mesquite note. Earthy and warm quality, soothing, clean finish. Its a Japanese green tea that is distinguished from others because it is roasted in a porcelain tot over charcoal, which gives the tea a reddish-brown colour and a rich, warming taste. Most Japanese teas are usually steamed. The roasting process was first performed in Kyoto in the 1920s and Hojicha is still popular in Japan today. The roasting process removes a great deal of the astringency and caffeine is this tea, making it very smooth and easy to drink. Due FOOD & BEVERAGE PRODUCT KNOWLEDGE to the low caffeine levels of this tea, it is particularly good for drinking with meals or even after dinner. FOH STARTER MANUAL  KYUBI TEAS Sobacha Though Sobacha is very popular in Japan and Southeast Asia, you might not be familiar with this nutty, moreish herbal infusion. If you’re into Japanese food, you probably will have tried the delicious soba noodles (great with vegetables and soy sauce!). Soba is the Japanese word for buckwheat, a gluten-free whole grain. The roasted nibs are high in fibre that helps flush away toxines, therefore improving your digestion. Sobacha contains potassium, which regulates water balance in the body. Drinking it regularly can help alleviate water retemption, an easy way FOOD & BEVERAGE PRODUCT KNOWLEDGE to feel slimmer and healthier. That feel good factor! Sobacha is rich in Vitamin B, a natural mood enhancer. Sobacha contain antioxidants to protect your body from the inside and give you a healthy glow. Zinc in Sobacha promotes a healthy complexion, improves stress levels and supports the immune system, so it’s a great caffeine-free alternative if you’re feeling under the weather. Sobacha contains copper, which contributes to control cholesterol levels and fights anemia. FOH STARTER MANUAL  KYUBI TEAS Matcha Matcha is a powdered green tea, grown exclusively in select regions of Japan. The fact that this tea is powdered, and the way in which it is grown, means it delivers all the benefits of green tea, but to a much higher potency. Matcha tea powder is ground from fine Japanese green tea leaves. It is the star of the centuries-old Japanese tea ceremony, and its pleasant taste and health benefits make it a favourite of many tea-lovers today. Matcha powder is whisked in a bowl with hot water to create a frothy, bright green, nourishing beverage. Once prepared, it is then immediately consumed in its entirety. FOOD & BEVERAGE PRODUCT KNOWLEDGE FOH STARTER MANUAL  KYUBI TEAS The Arts Club supplier for teas is Camellia The Arts Club Breakfast Blend A truly elegant blend of Ceylon, Darjeeling, Assam and Yunnan, teas creating a robust tea with malty, smoky and aromatic notes Best enjoyed with milk. FOOD & BEVERAGE PRODUCT KNOWLEDGE Earl Grey A very fresh blend of high quality China black teas and Bergamot, silky smooth with a delightful bergamot aroma FOH STARTER MANUAL Jasmine Bai Ma Huo Grown in the Fujian district of China, this tea produces a classic, sweet, jasmine flavour and aroma. Camomile Camomile tea is one of the most popular herbal teas. It is popular not only for its p