History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)Soyinfo Center, 2009 - 1378 頁 |
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第 1 到 5 筆結果,共 100 筆
第 22 頁
... rice . Wilkinson ( 2000 , p . 502-03 ) . The Hanshu was the second Standard History of China after the Shiji ( Records of the Grand Historian ) . The most important difference between all the Standard Histories from the Hanshu onward ...
... rice . Wilkinson ( 2000 , p . 502-03 ) . The Hanshu was the second Standard History of China after the Shiji ( Records of the Grand Historian ) . The most important difference between all the Standard Histories from the Hanshu onward ...
第 73 頁
... rice fields and farms . Azé - mame ( soybeans grown on the raised footpaths between rice fields ) may have started from this forceful edict . 1652 May - Various farmers in Waksa , Kohama - han , Enshiki - gun ? protest the heavy soybean ...
... rice fields and farms . Azé - mame ( soybeans grown on the raised footpaths between rice fields ) may have started from this forceful edict . 1652 May - Various farmers in Waksa , Kohama - han , Enshiki - gun ? protest the heavy soybean ...
第 74 頁
... Rice or barley are soaked in water , steamed , and fermented to make rice koji , which is mixed with salt , and then the salted koji is mixed with broad beans that have been cooked and dehulled . The mixture is formed into balls , which ...
... Rice or barley are soaked in water , steamed , and fermented to make rice koji , which is mixed with salt , and then the salted koji is mixed with broad beans that have been cooked and dehulled . The mixture is formed into balls , which ...
第 116 頁
... rice beer residues ( sake kasu ) , soy residues ( shoyu kasu ; water 16.37 % , ash 4.96 % , organic matter 78.67 % ) , rice cleanings ( nuka ) , and barley bran ( fusuma ) . The chapter on “ Foods ” begins ( p . 16 ) : “ By far the most ...
... rice beer residues ( sake kasu ) , soy residues ( shoyu kasu ; water 16.37 % , ash 4.96 % , organic matter 78.67 % ) , rice cleanings ( nuka ) , and barley bran ( fusuma ) . The chapter on “ Foods ” begins ( p . 16 ) : “ By far the most ...
第 152 頁
... rice bran " ) . The introduction begins : " Miso , e.g. a food prepared from a mixture of soy beans , rice or barley , common salt , and water , by slow fermentation , seems to have been known in Japan since remote times . Its ...
... rice bran " ) . The introduction begins : " Miso , e.g. a food prepared from a mixture of soy beans , rice or barley , common salt , and water , by slow fermentation , seems to have been known in Japan since remote times . Its ...
常見字詞
Address Agricultural amazake Aspergillus oryzae azuki beans barley bean curd bean oil bean paste black soybeans boiled California cheese Chemical chiang China Chinese composition contains Contents cooked crop cultivated Daizu diet dishes document seen Feb document seen March dried dynasty earliest document seen earliest English-language document eaten English-language document seen exports fermented flavor flour Food Research frozen tofu green H.T. Huang Illust important incl industry Japan Japanese American Japanese American Directory jiang kegs kenkyû koku Korea legumes mame Manchuria manufacture meal meat mentions milk miso soup mold natto Nichibei Noda Note nuggets nutritional peas Phone pickled pods prepared protein recipes refer rice roasted salt sauce section titled seeds sesame shoyu Soja Soja hispida soy bean soy sauce soya bean Soybean Digest soybean oil soybean plant soybean products soyfoods soymilk sprouts Summary tempeh Tokyo USDA varieties vegetable Wade-Giles wheat yuba