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All line up of KAIDO food





Dear Customers.

First of all, Thank you for visiting our KAIDO web site.
We created this Web site for an introduction to Japanese food and a little history of our restaurant.
In Dec, 2004, we started operating the restaurant at the present location of 207 West Main street.
As you may recall, this facility has a history of 10 years as a Japanese restaurant.
First, " Kura Kura " and then " Yuka's ".
They both had a good reputation as the one of the presentable Japanese restaurants in Grass Valley.

Since KAIDO has opened, I really wanted everyone to know more about our food.
So, I took lots of pictures of our food from the menu and used them in this site.
My hope is that you can easily understand what we have on the menu.
I am sure it would be enjoyable if you had some knowlidge ofJapanese food before having an experience at our restaurant.
Following on this page, I have prepared a little more explanation about Japanese food.

Thank you again.


Kazu Mukai
Dec. 2004









Sashimi Tempura Tonkatsu Croquette Teriyaki Sauce
Sushi Nigiri-zushi Maki-zushi Temaki-zushi chirashi-zushi
Bento Box Shioyaki Miso soup Nattou Sake
Rice Goma-ae Soy Sauce Nikiri Shoyu Sesame Chicken
Furikake Wasabi Shiso Sansho Inari sushi
Kanpyo Dashi Tatsuta-age Sunomono Poki
Agedashi dofu Namasu Ankimo Himono Tataki






- SASHIMI -


SASHIMI is raw, thinly sliced foods served with a dipping sauce and simple garnishes, usually fish or shellfish but can be almost anything including beef, horse and chicken. KAIDO use only sushi materials for the Sashimi dish.













- TEMPURA -


Japanese deep fried batter-dipped shrimps and vegetable. The Batter is made of ice cold water and flour. Small bite-sized pieces of fresh shrimps and vegetable are dipped in flour, then in batter, and then deep fried for 2-3 minutes. Our fresh oil makes light brown color and idealy crispy outside.
All items are accompanied by our home made Tempura sauce.









- TONKATSU -

Invented in the 1930s, is one of the most popular dishes in Japan.
It consists of a Breaded, deep-fried pork cutlet half inch thick, and is generally served with shredded cabbage. but, KAIDO use traditional cooked Vegetable instead. The etymology of the word is "ton" (pig) + "katsu," a shortened pronunciation of "cutlet" ("katsuretsu"). It is eaten with a brown sauce called Tonkatsu Sauce, commonly called simply "sauce", the ingredients of which vary from place to place but which usually has a taste similar to Worcestersshire sauce. Some people also like to eat their tonkatsu with a spicy yellow Japanese mustard or soy sauce.










- CROQUETTE-

Croquette is a Japanese deep fried dish originally related to a French dish, Since its introduction in early 1900s, it has become a completely different dish. It is made by mixing chopped meat, seafood, or vegetable with mashed potato or white sauce, rolling it in flour, eggs, and breadcrumbs, then deep frying this untill brown on the outside.
KAIDO use only potato from HOKKAIDO, area where is very popular region for sweet potatos like IDAHO in America.













- TERIYAKI SAUCE -

TERIYAKI SAUCE is a Japanese cooking sauce such for fish or meat which has cut or sliced is bloiled or grilled in a sweet soy sauce marinade,. The word derives from the word " Teri " which refers to a shine or luster given by the sauce, and " Yaki " which refers to the cooking method ( grilled or broiling ). KAIDO Teriyaki Sauce is made simply by mixing and heating four ingredients of Mirin, Sugar, Soy sauce, and Sake with chicken, beef, ginger, garlic, and lots of vegetables.













- SUSHI -

SUSHI is vinegard rice topped or mixed with various fresh ingredients , usually fish or shellfood.











- NIGIRI-ZUSHI -

It prepared by putting a slice of raw fish onto a bite-size portion of hand-rolled, vinegar-flavored rice with little amount of wasabi
.
















- MAKI -ZUSHI -

Translated as "roll sushi," This is where rice and seafood or other ingredients are placed on a sheet of dried seaweed, Nori, and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.















- TEMAKI-ZUSHI -

Basically the same as Makizushi, except that the Nori is rolled into a cone-shape with the ingredients placed inside.

















- CHIRASHI-ZUSHI -

Translated as " scattered " , sushi ingredients being placed on top of bed of sushi rice in a bouwl or dish.
I am afraid, KAIDO dose not have this dish on our menu.
But upon your request. Chef, kazu, may make it when the time is available.
















- BENTO BOX -

A container Japanese serve meals in and they can be elaborate lauquer boxs or simple square one.
Usually three to four items are in.












- SHIOYAKI -

One of popular cooking method in Japan. Lightly salted fish bloiled or grilled.
KAIDO use this method for fresh salmon as salmon SHIOYAKI on our menu.

But SHIOYAKI can be used chicken or beef also. Good salt takes good taste from materials.












- MISO SOUP ( MISO SHIRU) -

MISO, which is known as soybean paste to Westerners, has played an extremely important role in the dietary life of the Japanese for centuries along with rice and barely. It is said that miso came to Japan from China.
At first, fermented food like miso was treasured as luxuries by Buddhist monks and nobles. But it became a daily necessity in the Nara Period (710-784). Later in the Muromachi Period (1392-1573), it came to be a popular food of common people.
It was in the 17th century that industrial production of miso was started.
miso In the course of its development, various kinds of miso native to different regions began to appear depending on the raw materials available, weather and climate conditions, and the eating customs of each region. As a result, a great variety of miso, such as "shiromiso" native to Kyoto, "hatchomiso" native to Aichi Prefecture and its environs, and "Shinshu miso" produced chiefly in Nagano Prefecture were created
MISO SOUP is a traditional Japanese soup consisting of a stock called " dashi " into which is dissolved softened Miso. The most common dashi soup stocks for miso soup are made of Niboshi (dried baby sardine) or Kelp with Katsuobushi (thin shavings of dried and smoked Ocean bonito ). KAIDO use Tofu and Green onion as ingredients. The soup is usually served in lacquer boel with lids and drunk directly from the bowl. In Japan, miso soup and white rice make up the traditional Japanese breakfast, and most Japanese people eat miso soup at least once a day.











- NATTOU -

Fermented Soybeans, known as 'Nattou' in Japan, have been eaten for more than 10,000 years and represent an important part of traditional Japanese cuisine. Nattou is traditionally served as part of the Japanese breakfast, which as well as nattou, also consists of rice and miso soup - this is the established style of eating in Japan since the Edo period (1603~). Nattou has since become very well known in Japan for it's abundant health benefits and high nutritional value.











- SAKE -

Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast. It has an alcohol content of from 13% to 16%. The quality of water used in brewing sake is also important. Brewers take advantage of the various kinds of natural water available in Japan to make excellent sake. There are many different varieties of sake, and it can be enjoyed either warm or chilled, depending on the season. Here KAIDO is proudly selected 12 kinds of variety Sake for you. Enjoy and feel like you are in Japan with our authentic Japanese food at Kaido.












- RICE -

Californiafs Japanese rice is Koshihikari and is similar to that grown in Japan. Professor Ken Chinen, a Japanese university professor in California, decided to conduct an experiment to determine if Japanese Koshihikari tastes better than California Koshihikari. He conducted his test with 161 Japanese citizens who are living in California. Before the test, almost all of these Japanese citizens said they preferred Japanese rice to California rice. These Japanese citizens were given samples of cooked rice and were not told whether the rice was Japanese rice or California rice. Then they were asked whether the rice was Japanese or California rice. Forty percent of these 161 made a mistake and said the rice they tasted was from Japan, when in fact, the rice was from California. In other words, almost half of the Japanese citizens could not tell the difference between California and Japanese rice. In February 2003, the Japan Rice Association conducted a survey in Japan about the quality of California rice sold in Japan. They used a scale of 0 - 100, with 100 the best tasting rice. Japanese who tasted Koshihikari rice from California gave it a score of 78, and those who tasted Akitakomachi rice from California gave it a score of 74. These same tasters gave a score of 74 to Koshihikari rice grown in Niigata and a score of 72 for Akitakomachi rice grown in Akita.











- GOMA-AE -

Gomaae is a Japanese side dish and may be translated as "sesame dressing". There are several types of gomaae dishes. We are going to present the most popular one: Gomaae with spinach.























SOY SAUCE & NIKIRI SOY SAUCE

Soy sauce is made from soy beans,  wheat and salt by a fermentation with rice malt ('kouji.')  Without soy sauce (sho'oyu,) sushi can not be eaten because it is too fishy and less tasty indeed.  An ordinary soy sauce is sometimes a bit salty and bitter for some kinds of sushi, which have lighter tastes such as sea bream ('tai') or flounder/plaice ('hirame'/'karei') etc. From the old days, a specially prepared soy sauce ('nikiri') has been used and those restaurants who have self-prides or self-confidences never use a mere 100% regular soy sauce. KAIDO create home-made nikiri soy sauce in the traditional way to serve for our sushi lovers. It's good for Sashimi and nigiri-sushi.













- SESAME CHICKEN -

One of most popular recipes in the nenu of Japanese restaurant in America, with crispy deep-fried chicken in Tempura style covered by home-made teriyaki sauce, topped with toasted sesame seeds.















 

- FURIKAKE -

FUIKAKE is a Japanese condiment usually sprinkled on top of rice. It typically consists of a mixture of sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as dried bonito shavings katsuobushi, salmon etc. are often added to the mix.











- WASABI -

Wasabi (scientific name Wasabia japonica (syn. Cochlearia wasabi, Eutrema japonica)) is a member of the cabbage family. Commonly known as Japanese horseradish, it grows naturally along stream beds in mountain river valleys in Japan. It is green, has an extremely strong flavor. Its hotness is different from chilli pepper, which burns the tongue; wasabi's strong sensations shoot up one's sinus cavity instead. Mostly accompanied by sushi and sashimi and it can be put on the materials directly or dissolved in soy-sauce and dipped.
 












- SHISO -

 

Shiso (Perilla frutescens, Lamiaceae) is also called Beefsteak plant, Perilla, or Chinese basil. It resembles basil, but the leaf edge is very irregular. There are two types, a green type called "aojiso" or "ooba" which is often eaten with sashimi (sliced raw fish) and a purple type called "skajiso" which is often used to make umeboshi (pickled ume). Although it tastes a little bitter, it smells very good and it has been proven that it has minerals and vitamins, and sterilizing power and prevents from decay. The Japanese often eat the green type and sometimes cut into thin strips and enjoy the taste of it in salads, spaghettis, meats and fish dishes.














- SANSHO ( Szechuan pepper ) -
 

The Szechuan peppecorn (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and others in the Zanthoxylum genus) is not a member of the pepper family. It is the outer pod of the tiny fruit of a plant related to the prickly ash. It is known in Chinese as hujio (faa1jiu1 in some dialects), literally "flower pepper"; a lesser-used name is shnjio, "mountain pepper". In Japanese these same characters are pronounced sanshM, which can also be written in kana as In Tibetan, it is known as emma. It is widely used in the cuisine of Sichun province, from which it takes its name (Sichun used to be spelt Szechuan). KAIDO use for Nigiri sushi of "ANAGO"










- INARI SUSHI -
 

Inari-zushi ( stuffed sushi ). A pouch of fried tofu filled usually with just sushi rice. It is named after the Shinto god Inari, whose messenger, the fox, is believed to have a fondness for fried tofu. The pouch is normally fashioned from deep-fried tofu ( abura age ). Regional variations include pouches made of a thin omelet ( ukusazushi) or dried gourd shavings ( kanpyo ).












- KANPYO -
 

Dried gourd shavings. Bottle-calabash pith is shaved and dried in long ribbon like strips. These buff-colored dried gourd strips have two primary uses: first, as something decorative to tie to or to fasten around food gifts, and second, as something edible, namely in such foods as makizushi . KAIDO use it in KANPYO roll.










- DASHI -
 

Dashi is Japanese soup stock, which becomes the base of many Japanese dishes, such as soup and nimono (simmered dishes). There are different kinds of dashi. It can be made from konbu (dried kelp), katsuo-bushi (dried bonito flakes), niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Konbu dashi and shiitake mushroom dashi are known as good vegetarian soup stocks. KAIDO use them for miso soup dairy. Also, we use them for side veges in main dishes as a traditional OKAZU.












- TATSUTA-AGE -


Mix of shoyu and sake or Mirin to make marinade. Cut tuna into bite size pieces. Marinate Tuna for five minutes. Drain and coat with potato starch. Deep fry at 350 degrees until reddish brown. ( Tuna will create reddish brown instead of golden brown color ). The name came from a name of river, Tatsuta-gawa, in Kyoto, previous capital in Japan. When it was marinated in Shoyu or Mirin and deep fried them, , it became like red foliage/red leaves floating on the Tatsuta river in Kyoto.









- SUNOMONO -

Sunomono are vinegared dishes in Japanese cuisine. Su indicates vinegar in Japanese. Sunomono has a refreshing taste and goes good with many types of dishes. It's a good side dish or an appetizer for your Japanese meal. Sunomono helps to enhance your appetite. KAIDO has cucumber, shrimp, octopus sunomono of three kinds and the combination.











- POKI -

A favorite treat of Hawaii is poke. It is similiar to sashimi, raw fish, It is mixed with shoyu, sesame oil, onions and green onions. Ahi is a yellowfin tuna, but other fish can be used. It is a great pupu, snack, and a favorite of many local residents of Hawaii.












- AGEDASHI DOFU -

  Until the mid-19th century in Japan, religion generally prohibited the eating of meat. Tofu is called "meat from the fields" because it is made from soybeans and is high in protein. For centuries, tofu has been a very important food in Japan, not only because of religion but also for health reasons.
  Even today, tofu appears in many dishes, for example, miso soup and nabemono (a meal served in a pot). Two other ways to eat tofu are as hiyayakko (chilled tofu) and yudofu (boiled tofu). Or you can flavor it with a little soy sauce and eat it just as it is.
AGEDASHI DOFU is deep-fried tofu served in a soy-sauce based broth. You can taste the light flavor of the tofu, but this dish has a special fragrance as well, because the tofu has been deep-fried in oil. The sauce adds taste. The tofu has a marvelous texture, crisp on the outside, soft inside. KAIDO use ginger and green onion as garnish.











- KAKI NAMASU -

Namasu is one of Japanese New Year's food. Usually It is carrot and daikon radish pickles. KAIDO decorate in a special way using percimon as a boel of namasu and salmon roe for special appetizer of autum season. The Namasu is sometimes used as side vegetable on the dish of main entree.












- ANKIMO -

Ankimo is made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with thinly sliced green onion, hot sauce, and ponzu sauce. It would concidered one of the Chinmi ( delicacies ) of Japan. Ankimo is used as sushi material too.















- HIMONO -

Himono is sun-dried fish. Aji is very popular used in this method of cooking. The fish is cut and open fresh. and soaked in salt water and half-dried for a night, then grilled.









- TATAKI -

Sushi or Sashimi menu items that end in gtatakih which means gseared.h We cook lightly outside of tuna, albacore for the some of the special appetizer and sushi rolls.