Special Seasoning Ingredients Used In Japanese Cooking
Japanese CuisineSpecial Seasoning Ingredients Used In Japanese Cooking
1.Dark and Light Soy Sauce
soy souce is brewed from soy beans, wheat, rice, and other ingrediants. Dark soy sauce is the most common kind; light-colored soy souce contains fructose, and is often used in light-colored dishes.
2. Dashi
Dashi base comes in either powdered or liquid form, and in bonito, kelp, and small dried fish flavors. Use dashi as stock in cooking.
3. Mirin
Mirin is a transparent, sweet cooking wine made from glutinous rice, frequently used in Japanese cooking.
4. Crushed Laver (Furigake)
This condiment, containing seame seeds, finely crushed purple laver(nori), and bits of dried bonito fillet, comes in many different types, and is usually mixed into rice or used in making sushi. Use the type you prefer.
5. Miso (Soy Bean Paste)
Miso is made of soy beans, rice, wheat, and other ingredients. It comes in regular and low-salt types.
6. Mustard
This is a yellow, piquant paste made from mustard seed powder.
7.Wasabi (Japanese Horseradish)
Japanese horseradish root is first ground into a powder, then made into a green, piquant paste.
8. Seven-Flavor Seasoning
(Shichimi-toga-rashi) This seasoning is made from toasted white radish sprouts, Szechuan peppercorns, fennel, pepper leaf, sesame seed, chili pepper, and pepper.
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