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1 konbu
( JAPAN)seaweed.dried kelp; used in soup stock, for sushi and as a condimentkelp – used in making dashi( soup stock). -
2 dashi
( JAPAN)a stock made from dried bonito, konbu (seaweed) and water.a soup stock made from kelp and fish♦ soup or cooking stock made from seaweed and/or fish flakes; commonly used in miso soup♦ Broth soups used abundantly in Japanese cooking. The three most common dashi are made from dried kombu, niboshi, or shiitake.♦ A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.see miso -
3 kombu
or konbu( JAPAN)Edible kelp (East Asian variety).A large edible seaweed used in Japanese cooking.( JAPAN)kelp - used in making dashi (soup stock). Cultivated on ropes in the seas of Japan and Korea. Over 90 percent of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea. -
4 ponzu
( JAPAN)a soy-based sauce often used for dipping or in nabe.♦ is a flavored soy sauce made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.
См. также в других словарях:
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