Portal field news

Portal field news

in ,

🍽 | Easy and quick home-cooked meal with "developed cooking" using one whole cabbage!


写真 

"Expanded cooking" using one whole cabbage makes home-cooked rice easy and quick!

 
If you write the contents roughly
The seasoning is simply salt and pepper, so you can enjoy the deep aroma and taste of dried shiitake mushrooms.
 

There are days when I find it difficult to cook because I have more opportunities to eat at home.I would like to recommend it in such a case ... → Continue reading

 City Living Web

The official free paper City Living website "City Living Web" delivered to offices in metropolitan areas is an information site for working women.We provide familiar and useful information such as beauty, health, romance, and lifestyle.


Wikipedia related words

If there is no explanation, there is no corresponding item on Wikipedia.

seasoning

seasoning(seasoning,British: Seasoning[1]) IsCuisineIngredients used for seasoning.Mainlysugar,salt,vinegar,Soy sauce,miso(SA Shi Su Se So)and so on.

Overview

CuisineToSeasoningFor the purpose.JapaneseIn the seasoning procedure, "SA Shi Su Se SoIs called.The seasoning itselfFoodOr chemical seasonings, etc.Food additiveThere are many kinds.

Sort

There are many types of seasonings, and the representative ones have different names.

By type of tastesweetnessWhat to addsweetener,tasteGive whatsoup stockAnd so on.What gives a special scent and spicinessSpicesThat.

The origin and manufacturing method are various as follows.

How to add

Adding seasonings is an important element of cooking, and there are many ways to add it.When adding to the finished product, other processing may be performed after the addition, and the timing and order are also important.

In Japan, the timing of using seasonings in home cooking is "SA Shi Su Se SoThere is something like.This is a good order for the ingredients to soak in the flavor.sugar""salt(Salt)" "vinegar"" Seuyu (soy sauce)" "MisoIn the order of[2].

There is also an example of using it just before eating.for that reason,Soy sauce jugAnd salttableIt is normal to have it on hand.

Salt is salty, but it is also used to mix with sweets to increase sweetness.For examplewatermelonBy eating a small amount of saltsweet tasteCan be felt more strongly.When there are different tastes like this, one taste strengthens the other taste is called "(Aji no Taihikouka)".

Positioning of seasonings in Japanese cuisine

Traditional in pre-modernJapanese cuisineBecause there were two major all-purpose seasonings such as "soy sauce" and "miso", there were not many attempts to add new seasonings.[3](The expression that makes miso all-purpose is "Book breakfast book』Also).This is because the characteristic of Japanese cuisine relies on various ingredients of the four seasons, so the ingredients are not modified (the original taste of the ingredients).KnifeIt is said that the commitment such as how to pull out by how to cut) was established on the premise that there are abundant ingredients.[4](It is also difficult to expand Japanese cuisine overseasSeasonRelying on the ingredients of[5]).Due to the spirit of Japanese cuisine, artificial seasoning with seasonings was not very popular.

It is a violation of etiquette to sprinkle the seasonings you bring with you on the dishes served at the restaurant.Northern Great Northern JapanThere is an anecdote of sprinkling wasabi soy sauce at a French restaurant because it doesn't taste good (see the item).

Food

Seasoning unique to the region

Food additive

footnote

[How to use footnotes]
  1. ^ Progressive Japanese-English dictionary (Kotobank)
  2. ^ * But in modern times,Noodle soup-Ponzu sauceEtc. are often added at once.
  3. ^ Ishige Naochi Other co-authored "Culture and Mankind" Asahi Shimbun 1973 pp.208 --209
  4. ^ Ishige Naochi Other co-authored "Culture and Mankind" p.209
  5. ^ Ishige Naochi Other co-authored "Culture and Mankind" p.209

Related literature

  • Yoko Okubo, "Seasoning in Edo," "Journal of the Japanese Cooking Science Society," Vol. 47, No. 4, Japan Cooking Science Society, 2010, pp. 233-235, two:10.11402 / cookery science.47.233.

Related item


 

Back to Top
Close