Updated: January 07, 2017
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5基本要素在日本料理

日本料理愛好者一定要搶在每一個日本料理幾乎存在這些基本元素。

1.山葵

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芥末是一種植物,需要兩到三年的成長,根是在烹飪中使用的植物的一部分。根具有辛辣,而尖銳的味道,並且在少量用於調味品肉,魚,和大米。芥末是像芥菜型,有些人認為它是西方調味品更強的版本。

2,味醂

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甜美,柔和親切的緣故,與酒精的比例很低,用來調味魚和各種各樣的菜餚。加入料酒任何菜的準備,以減輕對食物的味道。

3.Dashi

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製作鰹魚乾(幹金槍魚或鰹魚)及海帶海藻的肉湯。此湯是許多其他的食譜像大醬湯的基本組成部分。

4.清酒

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Alcoholic beverage obtained from fermented rice. Japanese people drink sake as western people drink wine or beer but sake also has a ritual use. You can drink sake cold or warm with your meal or have a cup as a relief at the end of the day.

5.味噌

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Miso is a fermented flavor paste made of soybeans and sea salt. Miso has respected as a food capable of improving your health during centuries and its high content in enzymes seems to support that property. It can be used in many culinary combinations. The most usual types of miso from mild to strong flavor are the following: shiromiso (white), akamiso (red), kuromiso (black) and hatchomiso (the most concentrated and free of any added grain).
芥末
日本料理!!!!

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