Armando Alvarez, excellent chef siguietne send us the address where we can get a descriptive glossary of terms used in food Japanese. It is well organized and easy to read. As an example I placed the first words of the letter A:
Abura-age. Fried tofu bags are filled with rice seasoned with vinegar and sugar to produce the inarizushi.
vegetable oil. Japanese cuisine uses several types of vegetable oil, such as ginger, sesame, peanut or chili. We may also use sunflower oil.
Aemon. Salad warm or cool, which is seasoned with a heavy dressing, and sesame seed paste mixed with soy sauce and sugar or mirin.
Agar-agar. Agar-agar or gelatin is a natural katen very soft, rich in minerals and very nutritious. Agar-agar is obtained from red algae of the genus Gelidium, known as Ceylon moss. It is rich in trace elements and calcium. Agar-agar is used in prepared foods industry, E-406 as codified in the European Union.
Place this glossary at the following address: http://www.portalgastronomico.com/Terminos/Cocina_Japonesa/DiccionarioC-Japonesa_A.htm
0 comments:
Post a Comment