Viewing the Menu

WordPress recently had some changes and we have been informed by customers that viewing the menu has become more complicated. The easiest way would be to right click and open the image in a new tab and then click on the image to get the full size such as seen here for our lunch menu. From there it can be downloaded onto your desktop or printed for easy access. We will be looking for a more simple and straightforward way to view the menu in good viewing size.

Mother’s Day Dinner at Hana Japan

We will be open on Mother’s Day Sunday for dinner – menu to come soon. Make a reservation and receive a special Mother’s Day gift! 978-499-0044

 

From our Spring Menu –

Rolled with sweet and savory broiled eel, creamy avocado and topped with the roasted Hawaiian delicacy, we present to you – the Macadamia Roll! (Photo credit to our wonderful waitress Lauren)

Spring Menu 2012

Come in and try our spring menu items. Also join us on facebook!

A Little Bit of Sushi History

What is Sushi?

Contrary to popular belief, Sushi does not equal raw fish. It actually refers to any dish of vinegared rice serves with various fillings or toppings, which may or may not include raw fish. Sushi was originally invented as a means of preservation, when fermented rice was used to store fish for anything up to a year. This was known as narezushi, and in fact the rice was thrown away and only the fish consumed. A later variant called namanarezushi, invented in the 16th century, introduced the idea of using vinegared rice, which was consumed instead of being thrown away, and this is still enjoyed today, particularly in Japan’s ancient capital, Kyoto.

The History of Sushi

By Masayoshi Kazato

Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts. Narezushiappeared in Japan in the 8th century, and still survives today in the form of foods such as carp sushi. Narezushi was primarily a means of food preservation, and each Japanese region developed its own version. In those days sushi was eaten during feast days and festivals, and was also an integral part of the celebration. Generally speaking, narezushi was made of rice and fish pickled together, mixed with rice vinegar and sake laid under a large stone to prevent decay and left to ferment. However, the rice was used primarily to encourage fermentation, and was discarded so that only the fish was eaten.

Izushi, which is found in Hokkaido and Tohoku, is also a form of narezushi, whereby rice is mixed with yeast, topped with fish and vegetables such as radish, sprinkled with sake and wrapped in a bamboo leaf, then placed under a heavy stone to set. This sushi is similar in taste to asazuke (pickle) and is not usually a strong smelling dish; the rice melts away leaving the fermented fish, and it appeals to people who are not familiar with this kind of food.

Valentines Menu 2012

Available from Feb 10 – 14th.  A gift with your dinner if you mention our Facebook page or website when booking! Reserve your table today 978-499-0044.

Happy New Year! Osechi here for limited time~

Until January 14, we have the 2-tiered Osechi box set. Japanese feast on this to welcome the new year, with each mini dish having its own symbol. Experience New Years the Japanese way! Served with Miso soup and rice $25.50

 

Osechi Set includes:

 

Tier 1

Kouhaku Kamaboko – red and white fishcake signifying the rising sun of Japan, official colors of celebration.

Tamagoyaki – golden egg omelet sweetened with sugar, sake and soy sauce for wealth.

Kuromame – black beans to work harder.

Namasu – white turnip and carrot salad in vinegar to celebrate.

Tazukuri – roasted anchovies with sweet soysauce for good harvest.

Kurikinton – whole golden chestnuts with Japanese sweet potato puree for wealth.

Nimono – vegetables stewed for health and wellbeing.

Konbumaki – wrapped sea kelp for prosperity.

 

Tier 2

Surenkon – lotus root in sweet vinegar. the holes of the lotus roots is to help foresee a clear future.

Unagi – grilled eel for stamina to tackle the challenges of the new year.

Sake Shioyaki – salted grilled salmon for strength and growth.

Ebi Fry – fried shrimp in panko breading for long life.

 

Side Orders

Ozouni – chicken, spinach, carrot, mochi rice cake in clear soy broth 4.75

(27.50 for Osechi set with Ozouni instead of Miso soup)

Namasu 5.50

Kuromame 5.75

Surenkon 5.75