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 51 頁
... shoyu and sends it to the Takeda family in Koshu . This is the beginning of Noda Shoyu ( Early event ) . 1558 . • Summary : In The Book of Miso , by Shurtleff and Aoyagi ( 1976 , p . 221-22 ) , in the section titled " The development of ...
... shoyu and sends it to the Takeda family in Koshu . This is the beginning of Noda Shoyu ( Early event ) . 1558 . • Summary : In The Book of Miso , by Shurtleff and Aoyagi ( 1976 , p . 221-22 ) , in the section titled " The development of ...
第 58 頁
... shoyu ] what we would call a potage [ soup ] or gravy . They make this as I have said , of vegetables and fruit and fish all mixed together , and even some game , and they eat it with rice , which serves them as bread and is cooked ...
... shoyu ] what we would call a potage [ soup ] or gravy . They make this as I have said , of vegetables and fruit and fish all mixed together , and even some game , and they eat it with rice , which serves them as bread and is cooked ...
第 72 頁
... shoyu production process , noting that barley was used in place of wheat . On p . 9 Iino adds that detailed instructions for making niban shoyu ( soy sauce from a second pressing of the moromi with salt water ) are also described in ...
... shoyu production process , noting that barley was used in place of wheat . On p . 9 Iino adds that detailed instructions for making niban shoyu ( soy sauce from a second pressing of the moromi with salt water ) are also described in ...
第 73 頁
... shoyu is regarded as the best quality and it soon takes over the entire Edo shoyu market . 1624-1644 - Konpura Nakama ( The union of merchants who go to Dejima / Deshima , an island in Nagasaki Bay ) starts to export shoyu through the ...
... shoyu is regarded as the best quality and it soon takes over the entire Edo shoyu market . 1624-1644 - Konpura Nakama ( The union of merchants who go to Dejima / Deshima , an island in Nagasaki Bay ) starts to export shoyu through the ...
第 100 頁
... shoyu or soy sauce . Shoyu : Soy , a kind of sauce made of fermented wheat and beans . Tofu : A kind of food made of beans . Umeboshi ( hakubai ) . Dried plums . Ume - dzke [ Ume - zuke ] : Pickled plums . Ume ga mada umimasen : The ...
... shoyu or soy sauce . Shoyu : Soy , a kind of sauce made of fermented wheat and beans . Tofu : A kind of food made of beans . Umeboshi ( hakubai ) . Dried plums . Ume - dzke [ Ume - zuke ] : Pickled plums . Ume ga mada umimasen : The ...
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