Los Angeles Kosher Restaurants

Udon (饂飩?, usually written as うどん) is a type of thick wheat-flour noodle popular in Japanese cuisine. The origin of udon in Japan is credited to Buddhist priests who traveled to China.

Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.

The flavor of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu) is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu) is used in western Japan. This is even noticeable in packaged instant noodles, which are often sold in two different versions for east and west.

Udon noodles are served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

You can find authentic Kosher Udon on many Kosher Restaurants in Los Angeles.

The hiyamugi noodle is a variety of Japanese noodles that is ideal for use in both cold and hot dishes. Usually made from wheat flour, hiyamugi noodles are very thin in size, as well as very fragile in texture. These delicate wheat flour noodles are usually sold in long strands that have been gathered into bundles.

The typical bundle of hiyamugi noodles will include strands of white noodles that are easily broken. Usually, there are a few strands of hiyamugi noodles mixed into the bundle that are slightly pink in color, as well as a few that may have a brown hue. While the taste is the same for all the hiyamugi noodles, the slight variance in shades of white, contrasted with the inclusion of some pink and brown noodles, can add a touch of visual interest. This is especially true when the hiyamugi noodles are prepared as a simple noodle dish that is served with no garnish other than a dipping sauce.

While hiyamugi noodles are very delicate before cooking, they are similar to other forms of pasta in texture once they are cooked. Hiyamugi noodles can be used in a number of different types of cuisine. Hiyamugi noodles can work very well with both Korean and Thai dishes, often being utilized instead of rice as part of the meal. The taste of hiyamugi noodles works very well in a number of cold pasta salads as well.

You can find authentic Kosher Hiyamugi Noodle on many Kosher Restaurants in Los Angeles.

Sōmen are very thin, white noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is that sōmen is stretched while hiyamugi and udon are cut.

Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.

Some restaurants offer “nagashi sōmen” (flowing noodles) in the summer. The noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen pass by, diners pluck them out with their chopsticks and dip them in tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that aren’t caught by the time they get to the end usually aren’t eaten, so diners are pressured to catch as much as they can. A few luxurious establishments put their sōmen in real streams so that diners can enjoy their meal in a beautiful garden setting.

Sōmen served in hot soup is usually called “nyumen” and eaten in the winter, much like soba or udon are.

You can find authentic Kosher Somen on many Kosher Restaurants in Los Angeles.

A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German Nudel (noodle) and may be related to the Latin word nodus (knot). In American English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

Noodles can be of many types depending upon primary ingredients used to make it. Noodles can be made from wheat, rice, mung bean, potato or cana starch, buckwheat and acron.

These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce) or the noodles are added to other foods or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors. Noodles are sometimes served in a salad.

You can find authentic Kosher Noodle on many Kosher Restaurants in Los Angeles.

Fish balls are a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi.

In Thailand, fish balls are also very popular. They are usually fried or grilled to be eaten as snack. In Chinese-influenced restaurants, fish balls are cooked in noodle soups and come in many many varieties.

Fish balls are cooked in many ways in Peninsular Malaysia & Singapore. Fish balls can be served with soup and noodles like the Chiuchow style or with Yong tau foo. There is also a type called “Fuzhou fish ball”(福州鱼丸) which has pork fillings with the fish ball.

The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.

You can find authentic Kosher Fish Ball on many Kosher Restaurants in Los Angeles.

Alaska pollock or walleye pollock (Theragra chalcogramma) is a North Pacific species of the cod family Gadidae. While related to the common Atlantic pollock species of the same family, the Alaska pollock is not a member of the same Pollachius genus.

The Alaska pollock has been said to be “the largest remaining source of palatable fish in the world.

Compared with pollock, Alaska pollock has a milder taste, whiter color and lower oil content.

High quality, single frozen whole Alaska pollock fillets may be layered into a block mold and deep frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered fish sticks, portions, etc.

Single frozen Alaska Pollock is considered to be the premier raw material for surimi; the most common use of surimi in the United States is “imitation crabmeat” (also known as crab stick). It is the main ingredient in the surimi-based sandwich product called “Seafood Sensation”.

Alaska pollock is commonly used in the fast food industry, for example the Filet-O-Fish sandwich at McDonald’s. It is also used by Dairy Queen, Arby’s, and Burger King.

You can find authentic Kosher Alaska Pollock on many Kosher Restaurants in Los Angeles.

Tilapia (pronounced /tɨˈlɑːpiə/) is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats including shallow streams, ponds, rivers, lakes and estuaries. Most tilapia are omnivorous with a preference for aquatic vegetation and detritus. Historically they have been of major importance in artisan fishing in Africa and the Levant and are of increasing importance in aquaculture (see tilapia in aquaculture).

The common name tilapia is based on the name of the cichlid genus Tilapia, which is itself a latinization of thiape, the Tswana word for “fish.” Scottish zoologist Andrew Smith named the genus in 1840.

Like other large fish, they are a good source of protein and a popular target for artisanal and commercial fisheries. Tilapia have very low levels of mercury as they are a fast-growing and short-lived fish that mostly eats a vegetarian diet and therefore do not accumulate mercury found in prey. There is research suggesting that farm-raised tilapia contains an 11:1 ratio of omega-6 to omega-3 fatty acids whereas other fish, such as salmon, contain closer to a 1:1 ratio.

You can find authentic Kosher Tilapia on many Kosher Restaurants in Los Angeles.

Swordfish (Xiphias gladius; from Greek ξίφος: sword, and Latin gladius: sword), also known as Broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive.

The swordfish is named after its sharp beak resembling a sword (Latin gladius), which together with its streamlined physique allows it to cut through the water with great ease and agility. Contrary to belief the “sword” is not used to spear, but instead may be used to slash at its prey in order to injure the prey animal, to make for an easier catch.

Swordfish were harvested by a variety of methods at small scale (notably harpoon fishing) until the global expansion of long-line fishing. Longline gear can be targeted to a variety of fish, but bycatch remains a significant problem.

Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.

Swordfish are classified as oily fish. Many sources including the United States Food and Drug Administration warn about potential toxicity from high levels of methylmercury in swordfish. The FDA recommends that women who are pregnant or who may become pregnant should eat no more than one seven-ounce serving a month; others should eat no more than one serving a week.

You can find authentic Kosher Swordfish on many Kosher Restaurants in Los Angeles.

The milkfish (Chanos chanos) is the sole living species in the family Chanidae. (About seven extinct species in five additional genera have been reported.) The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Milkfish have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin. They can grow to 1.7 meters but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates.

They occur in the Indian Ocean and across the Pacific Ocean, tending to school around coasts and islands with reefs. The young fry live at sea for two to three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature sexually and reproduce.

The milkfish is an important seafood in Southeast Asia. The fry are collected from rivers and raised in ponds where they grow very quickly and are then sold either fresh, frozen, canned, or smoked. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, or “boneless bangus,” has become popular in stores and markets.

You can find authentic Kosher Milkfish on many Kosher Restaurants in Los Angeles.

Surimi is a Japanese loan word referring to a fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish. It is typically made from white-fleshed fish (such as pollock or hake) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to food products made from lean meat prepared in a similar process.

Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes, forms, and textures. The most common surimi product in the Western market is imitation or artificial crab legs. Such a product often is sold as sea legs and krab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations.

Lean meat from fish or land animals first is separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavour of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, and chemical enhancers such as transglutaminases and monosodium glutamate (MSG).

If the surimi is to be packed and frozen, food-grade cryoprotectants are added as preservatives while the meat paste is being mixed. Under most circumstances, surimi is processed immediately into a formed and cured product.

You can find authentic Kosher Surimi on many Kosher Restaurants in Los Angeles.