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Japanese food is healthy, delicious and easy to prepare. And 'low fat, low cholesterol, less dependent on meat and more emphasis on vegetables and fish. Japanese food is known to reduce heart disease evaluation, as prepared by the latent heat mainly food under low-moderate. Undoubtedly, Japan and known worldwide for their people with the longest life expectancy.
Lets expand our knowledge of the basic ingredients andThe seasoning used in Japanese food.
The common elements included in the Japanese cuisine
a. Dried Shiitake
Shiitake mushrooms are very popular in Japan. The dried variety has a strong flavor and aroma and is often found in many dishes.
b. Japanese green horseradish
It 'also known as wasabi. Wasabi is a perennial aquatic. This is in paste or powder and is used as a spice and seasoning.
c.Kelp
It 'also known as konbu. Konbu is an essential component for making dashi (Japanese stock market). Konbu Remember not to wet it before, if not otherwise used.
Add noodles
The most common types of foods used in Japanese udon noodles (from white flour), Somen (wheat, very fine) and soba (buckwheat).
e. Fish Bonito Flakes
It 'also known as Katsuo Bushi. This is an essential ingredient of dashi.
L 'essential ingredients in foods used in Japanese
soy sauce in.
The best known and most widely used condiment in Japanese cooking. It is made from fermented soybeans, wheat, salt and water.
b. Miso
This is an important seasoning in Japanese cuisine. It consists of fermented soybeans, and has an older brother of soy sauce.
c. Rice vinegar
It is used to neutralize the smell of fish to reduce salty, tender meat.
d.Love
Japan 's more traditional beverages. It 'used to preserve marine and neutralize the smell of fish and meat.
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