Yokohama Menu.
Japan.
- Cha.
- Tea.
- Luimano.
- Fish Soup.
- Shiru.
- Bean Soup.
- Ohira.
- Vegetable Soup.
- Sashimi.
- Raw Sliced Fish.
- Nizakana.
- Boiled Fish.
- Teriyaki.
- Roast Fish.
- Shiwoyaki.
- Roasted Fish.
- Muchitori.
- Boiled Vegetables.
- Umani.
- Fish and Vegetables.
- Trubonomoni.
- Vegetables.
- Gozen.
- Boiled Rice.
- Tsukemono.
- Pickles.
- Shoyu.
- Sauce.
- Saki.
- Rice Whiskey.
- Cha.
- Tea.
A most delicious sauce, called “Shoyu,” which is the basis of Worcestershire sauce, is also used to give spice to the food. Throughout the repast the guests are served from time to time with “Saki,” a pale liquor made from rice, and which tastes very much like sherry. It is served hot, and is a most insinuating tipple. In a large party you are expected to exchange cups and drink with every one present. The result is that, in nine cases out of ten, you leave the house just a “wee bit fu’,” as they say in Scotland. Like the Chinese, no knives, forks, or napkins are used—“chop sticks” only. To smack your lips or belch during the feast is, strange to say of such a supremely polite people, not considered bad form.
Corea Menu.
- Cha.
- Tea.
- Fou Yoon An.
- Finely Chopped Ham, with Eggs.
- Whey Sum.
- Bamboo Shoots, with Mushrooms and Bêche-de-mer Fish.
- Chow Kai Goot.
- Dice-shaped Spring Chicken-bones, Served in Sweetmeat Pickles.
- Chow Lok Zeow.
- Finely Sliced Green Peppers, Fried with Cut Beef and Celery.
- Gow Jee.
- Finely Chopped, Spiced Pork, Wrapped in Thin Dough, then Steamed.
- Chow Mien.
- A Kind of Boiled Macaroni, Fried with Thin Strips of Chicken, Pork, Mushrooms, and Celery.
- Bing Lon.
- Betel-nuts Preserved in Rock Candy.
- Cha.
- Tea.
- Sam Soo.
- Rice Liquor.
In Corea Chinese fashions are very closely followed. Greasy messes and appetite-destroying smells are their most characteristic features. The food is always conveyed to the mouth by the aid of “chop sticks,” and during the progress of a meal the mind becomes catered to by an animated conversation.