History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)Soyinfo Center, 2009 - 1378 頁 |
搜尋書籍內容
第 1 到 5 筆結果,共 100 筆
第 31 頁
... salt has a yellowish color [ from nigari ] , the jiang will be slightly bitter . If the salt is not dry , the jiang will spoil easily . Use of the ' yellow mould culture ' will add a red tinge to the jiang and improve its flavor . Grind ...
... salt has a yellowish color [ from nigari ] , the jiang will be slightly bitter . If the salt is not dry , the jiang will spoil easily . Use of the ' yellow mould culture ' will add a red tinge to the jiang and improve its flavor . Grind ...
第 39 頁
... salt seasoning ... We may well inquire why the Japanese of this period deliberately invented a new character to ... salt in water at body temperature . Mix the salt solution with the jiang ferment in had so thoroughly transformed chiang ...
... salt seasoning ... We may well inquire why the Japanese of this period deliberately invented a new character to ... salt in water at body temperature . Mix the salt solution with the jiang ferment in had so thoroughly transformed chiang ...
第 49 頁
... salt and put everything in a large cauldron with 3-4 tou of hot water . Add 1 ry each of three spices , 5 kin each of white onion and ( ? ) . Simmer down to two - thirds the volume and store in a container . From this it is clear that ...
... salt and put everything in a large cauldron with 3-4 tou of hot water . Add 1 ry each of three spices , 5 kin each of white onion and ( ? ) . Simmer down to two - thirds the volume and store in a container . From this it is clear that ...
第 64 頁
... [salt pickled plums]). 6 kegs of sake (sackij). 12 pieces of smoked ham.” Also information about copper weights. On p. 33 are the names of the writers. Note 1. This is the earliest Dutch-language document seen (March 2009) that uses the ...
... [salt pickled plums]). 6 kegs of sake (sackij). 12 pieces of smoked ham.” Also information about copper weights. On p. 33 are the names of the writers. Note 1. This is the earliest Dutch-language document seen (March 2009) that uses the ...
第 74 頁
... salt water and extract the oil [ liquid ] . This [ second pressing ] is called niban shoyu ( second soy sauce ) , and the flavor is very much inferior . ' 222 • Summary : This is Kaempfer's first major work ,. 126. Terashima Ryoan . comp ...
... salt water and extract the oil [ liquid ] . This [ second pressing ] is called niban shoyu ( second soy sauce ) , and the flavor is very much inferior . ' 222 • Summary : This is Kaempfer's first major work ,. 126. Terashima Ryoan . comp ...
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