This is sure to repeat ... Just add "a certain seasoning" to salmon rice balls and it will be a super horse
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Also, thanks to the white soup, it has a very elegant taste that you can enjoy at a restaurant.
[Kureha Onigiri Project introduces salmon rice ball recipes.I actually tried it ...As a rice ball ... → Continue reading
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White soupWhat is (Shirodashi, Shiradashi)?SeasoningsXNUM X ones.
White soy sauceAnd light soy sauce,Kelp,Bonito,Shiitake mushroomTaken fromsoup stock,sweet sake,Sun saltAnd so on.ConcentratedNoodle soup,ShiratsyuAs appropriate according to the dishDilutionAnd use it.
It is mainly used when making Japanese food such as simmered dishes and soups.In addition to Japanese food, it can also be applied to Western food and Chinese food.Using white soy sauce makes it possible to finish the dish without damaging the color of the ingredients, compared to using concentrated mentsuyu containing dark soy sauce.It is useful for professional cooks, including high-end restaurants.In recent years, it has also been used in ordinary households.
The origin and development of the seasoning made by adding soup stock to white soy sauceWhite soy sauceWas commercialized for the first time, Hekinan City, Aichi PrefectureYamaseki brewingWas released in 1971 under the brand name "Shiratsuyu".It was released in 1978 under the name "Shirodashi", a seasoning made by adding soup stock to white soy sauce.AichiHekinan City OfShichifuku BreweryIs the first one. As of the 2010s, it has been released by many manufacturers other than the company.
- Hekinan Encyclopedia Published by Hekinan City April 5, 4 P5
- Shukan Shincho July 2002, 7 P25 Maruo Shioda Visiting "Food" of Life P110
- ^ Hekinan Encyclopedia P202