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🏥 | Prepare with fermented foods and dietary fiber! 5 "intestinal activity" breakfast recipes


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Prepare with fermented foods and dietary fiber! 5 "intestinal activity" breakfast recipes

 
If you write the contents roughly
It is a sauerkraut that can be eaten if the taste is familiar, which is made by soaking cabbage with plenty of fiber in salt and soaking it in the seasoning liquid.
 

A meal that is conscious of "intestinal activity" that has a nice effect on beautiful skin as well as adjusting the communication. In the morning, the beginning of the day, food ... → Continue reading

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Approximately 1 breakfast recipes, serialization of recipes by popular cooks, breakfast shop information, morning scenery reports around the world, yoga, beauty, fashion, hair arrangements, articles written by experts every morning. I will deliver it.


Wikipedia related words

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

Seasonings

Seasonings(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[Annotation 1].

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.[2](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.[3](It is also difficult to expand Japanese cuisine overseasSeasonRelying on the ingredients of[3]).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]

注 釈

  1. ^ But in modern timesNoodle soup-Ponzu sauceEtc. are often added at once.

Source

  1. ^ Progressive Japanese-English dictionary (Kotobank)
  2. ^ Ishige Naochi Other co-authored "Culture and Mankind" Asahi Shimbun 1973 pp.208 --209
  3. ^ a b 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

外部 リンク

    Plenty of fiber


     

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