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1 NATTO
( JAPAN)fermented soy beans.sticky fermented soybeans, a rich source of protein and probiotics.♦ Fermented soybeans with a pungeant smell, that Japanese an foreigners alike usually love or hate. It is more popular in Eastern and Northern Japan than in the rest of the country. -
2 fermentato
fermentato agg. fermented; ( lievitato) risen, leavened: mosto, formaggio fermentato, fermented must, cheese. -
3 babeurre
( FRANCE)buttermilkbabeurre "Lait Ribot" is a traditional fermented milk made in Brittany, made from fermented basbeurre. -
4 kimchi
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5 miso
( JAPAN)fermented soybean paste.♦ salty soy bean paste used in soups, stews, as a dressing, and more. It comes in variety of styles, the most common being white and red (aka-miso); the latter being especially popular in the Chubu region.♦ Soybean paste used a lot in Japanese cooking, such as in " miso soup" or " miso ramen".a fermented paste of soya beans and either barley or rice, with salt – basic to Japanese cookery and especially miso soup. miso is highly flavored and rich in protein -
6 aguamiel
( MEXICA)Juice of the maguey plant♦ The sweet juice of the maguey plant, that when fermented produces pulque. -
7 choucroute
( FRANCE)sauerkraut; often served with sausages, smoked bacon, pork loin and potatoesSaurkraut pickeled with salt & fermented♦ An Alsatian speciality consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in with the sauerkraut. This can be quite delicious if properly prepared. -
8 hoisin
( CHINE)a sweet, rich, dark brown sauce made from fermented soy beans; used as a base for other sauces -
9 kapi
( THAI)fermented shrimp paste; vital ingredient in nam phrik, or dishes flavored with hot chili sauce -
10 katsuobushi
( JAPAN)dried bonito flakes, a key ingredient in the preparation of dashi and are often used to top okonomiyaki or the rice in bento. Sometimes also referred to as kezuribushi.dried, fermented, and smoked skipjack tuna sometimes referred to as bonito). Katsuobushi and kombu are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces -
11 kefir
A fermented milk drink similar to a lassi, flavored with salt or spices. Where available, kefir is made with camel's milk -
12 miso shiro
( JAPAN)Soup made from fish stock (dashi) and fermented soybean paste -
13 natto on rice natto
( JAPAN)sticky fermented soybeansItaliano-Inglese Cucina internazionale > natto on rice natto
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14 nuoc-mam
This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla. -
15 pulque
( MEXICA)Fermented beverage using agave invented by the Mayans for medicinal purposes.♦ Mildly alcoholic drink made by fermenting aguamiel (the juice of the maguey plant). -
16 sake
( JAPAN)1. Japanese word for alcohol, but used outside of Japan to refer to nihonshu, a brewed rice drink with an alcohol content a little stronger than the average wine. The word is pronounced /sah-kay/.2. salmon.♦ in Japanese, sake or o-sake refers to alcoholic drinks in general. The Japanese term for the “rice wine” we know is Nihonshu meaning "Japanese sake". Although we call sake rice wine the brewing method is more like beer than wine.♦ Fermented rice wine with approximately the same alchohol content as table wine♦ all Japanese alcohol is called sake, but you and I know it as rice wine. but its actually nothing like wine but more like a beer process, a story for another time -
17 soy sauce
A condiment from Southeast Asia and Japan made from fermented soybeans. There are different varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Japanese soy sauce is called shoyu. Spatzle -This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water (with a Spatzle press or the base of a colander) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat. Spatzle may also be flavored with cheese, mushrooms, and herbs. -
18 tuba
( MEXICA)Alcoholic beverage made from fermented palm juice.
См. также в других словарях:
Fermented — Ferment Fer*ment , v. t. [imp. & p. p. {Fermented}; p. pr. & vb. n. {Fermenting}.] [L. fermentare, fermentatum: cf. F. fermenter. See {Ferment}, n.] To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat.… … The Collaborative International Dictionary of English
fermented — un·fermented; … English syllables
fermented — Hū, ho ohū, awa awa; pohā (poi); ho omalamala, ākia, hanoa, hanowa. ♦ Fermented liquor, uwī uwī … English-Hawaiian dictionary
Fermented bean curd — Chinese name Chinese … Wikipedia
Fermented milk products — Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The… … Wikipedia
Fermented wheat germ extract — (FWGE), also called fermented wheat germ powder (FWGP) is a concentrated extract of wheat germ fermented by baker s yeast, used primarily for its ability to stimulate and modulate immune system function.FWGP is approved as a medical nutriment for … Wikipedia
Fermented bean paste — is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of doubanjiang , other varieties of beans such as broad beans, may… … Wikipedia
fermented fish sauce — fermented whole fish, processed by their own gastric enzymes and by microorganisms with salt in the Far East … Dictionary of ichthyology
Fermented fish — communities of the Yukon Kuskokwim Delta. Preparation Fermented fish is prepared by first digging a hole about two feet in the ground. The preparer places a freshly caught fish in the hole, covers it with earth, and lets it stay buried for a… … Wikipedia
Fermented soy products — Well known food products made from fermented soybeans include:*Cheonggukjang *Chunjang *Doenjang *Doubanjiang *Gochujang *Miso *Natto *Sweet noodle sauce *Tamari *Tauchu *Tempeh *Tofu **Pickled tofu **Stinky tofu *Yellow soybean pasteee… … Wikipedia
fermented fungi — rauginti miško grybai statusas Aprobuotas sritis grybai ir jų gaminiai apibrėžtis Vienos rūšies švieži valgomieji miško grybai, konservuoti sūryme fermentuojant. atitikmenys: angl. fermented fungi; fermented mushrooms vok. milchsäurevergorene… … Lithuanian dictionary (lietuvių žodynas)
