第1个回答 2008-10-18
The Japanese cookbook - - noun explains 1. The white fermented beanpaste is one kind of color but the flavor with the fermented beanpaste similar sauce, is only sweet taste heavy 2 in vain. The red fermented beanpaste and the Chinese fermented soy paste color is the same, is only the flavor does not have the Chinese fermented soy paste to be salty, microstrip sweet taste. “red " namely for Chinese in " red " meaning, therefore also calls red fermented beanpaste 3. The cherry fermented beanpaste one kind of red black's sauce, “the cherry " is this kind of sauce trademark, also has cherry color meaning 4. Eight Ding red fermented beanpastes it is said are the fermented beanpaste which the ancient times palace used, the color must be deeper than the red fermented beanpaste, the flavor micro painstakingly, was in sauce prime goods 5. Shi Yeli the fermented beanpaste flavor, the color and the white fermented beanpaste are the same, is only in the sauce bean is granular. Generally makes the cure food to use, Shi Ye is sauce brand name 6. Cloud Dan sauce China is called the sea urchin sauce, is in the sea one living thing, assumes the oblate, the outer covering is covered with the thorn, after chopping, inside eats the yellow, namely sea urchin ovary. The sauce which processes after the souse is sea urchin sauce 7. The clear wine color is clear and is transparent, the flavor and China's shaoxing wine is similar, is liquor 8 which the Japanese drinks frequently. The red clear wine flavor and the clear wine are the same, is only the color blushes, being suitable prepares food with 9. The taste drenches the liquor is one kind of yellow transparent sweet taste liquor, its use and the Chinese cooking wine is similar, is in the cooking essential accent expects 10. The dried fish flower becomes by the bonito processing, digs before with the plane the fish flesh Cheng Pao the flower, therefore is called the dried fish to be colored. Log which palace's ridge decorate in the Japanese shrine or in the , its shape resembles the dried fish, therefore also calls the dried fish the bonito 11. A dried fish flower manufactures soup the dried fish flower, this dried fish variety is white, soup limpid 12 which makes. Two dried fish flower manufacture changes the dried fish flower, this dried fish variety blushes, soup microstrip red 13 which makes. In the small kelp sea's one kind of plant, our country calls undaria pinnatifida 14. The fingernail kelp uses for one kind which boils the soup to blend flavors to have stem department kelp block 15 specially. The sea including water refers to generally puts in the water which the right amount kelp boils, compared with commonly used Yu Guolei vegetable 16. The thick mouth soy sauce color is similar with the Chinese soy sauce, is the taste moderate one kind of soy sauce, is suitable in eats when the Sashimi uses, may also make the common vegetable seasoning 17. The heavy mouth soy sauce color is deeper than the thick mouth soy sauce, is suitable in makes some color deep vegetable 18. Red fish roe after souse dog salmon sub- 19. The cod the name adds the lucky fish, divides into red, ash two kind of 20. As soon as the shrimp sweet potato plants under the point the circle, the curved shape, to take the form of prawn's sweet potato 21. The slave reaches the loan word, makes the seasoning with the fermented beanpaste cold vegetable salad 22. The sour lotus root uses the lotus root souse one kind of belt sour sweet taste vegetable 23. The chrysanthemum radish takes the form of chrysanthemum's vegetable 24 with the turnip manufacture's one kind. The green cauliflower is the same with the ordinary cauliflower, green 25. The pickled cabbage spends the white cauliflower souse one kind of belt sour and sweet taste vegetable 26. The Soviet seed leaf is one kind of herb, some stems are the purple red, also has the leaf, the stem for the green, our country commonly used in herbal medicine 27. The small chrysanthemum yellow may edible chrysanthemum 28. Black root silk burdock, but edible is its black root. Generally hews the silk to prepare food eats 29. The beansprouts mung bean sprouts pinch the root, the bud point's bud pole to call beansprouts 30. The red tea namely tea which steeps with the Japanese black tea 31. Does the wooden scoop to do the strip vegetable, turns on lathe the strip with the bottle gourd, air dries becomes 32. The earth Chinese angelica one kind of plant's name, the stem may eat 33. The day heavy juice day is again the loan word with the paint lip gloss rice, above puts the fried shrimp to appeal to heaven heavily, the pouring appeals to heaven heavy juice 34 in the above juice. Seven taste Tang the Xin child loan word one kind of belt hot seasoning, includes the porphyra capensi, the sesame seed, the hot pepper surface and so on. The Japanese eats with the wheaten food when likes puts its 35. In the grain clam sea one kind of surface has blue grain shellfish 36. Red dark plum after souse red Xiaomei fruit, taste acid salty 37. The white dark plum after the souse one kind of true colors' big plum fruit, the taste acid is salty. Also increases the appetite, the aid digestion function. Japanese after often edible 38. Fish cake one kind of food which does with the fish muddy flesh, has several kinds which exploding, roasts, steams, shape many and varied 39. In the compoy sea's shellfish, takes the form of sea scallop 40. Outside the pig the muscle the name passes the muscle, outside a pig spine's meat, this meat thin does not have the muscle, is in the pork most superior meat 41. The T-shaped bran is in bean product one kind of 42. The juice salt spinach uses dried fish seasoning souse and so on flower soup, soy sauce belt juice spinach 43. The earth assists the soy sauce to drench the liquor, the dried fish flower soup with the taste to exchange taste quite pale one kind of soy sauce 44 which the ordinary sauce cooks down. The Japanese-style soup stock uses the dried codfish, the soup stock which Kelp boils, Tang Ke makes the earth bottle to steam, two Tang Ke makes taste lin soup 45. Sushi Japanese Chang Chi food, with mixes the vinegar rice Canada to soak the thing or the Sashimi, coils 46 with the dried laver or the porphyra capensi. Punctures the body Japanese-style Sashimi or seafood piece the Japan sushi
第2个回答 2008-10-05
Japan recipes -- term explanation
1. The white catsup is a kind of white color and taste with catsup similar sauce, but sweet heavier
Inside the great sauce and. (2) in China, just as divide color, smell without China divide salty taste. Microstrip "For Chinese. Inside.
"Red" mean, so also called red large sauce
3. Sargentill catsup a red black sauce, "sakura" is this sauce trademark, also has the meaning. Sakura
4:8 DingGong catsup is said to be the ancient palace with great sauce, color than to deep inside the catsup, taste bitter, is the micro. Sauce
GaoJiPin
5. ShiYe grain flavor and color with great sauce, just like white large sauce for the bean sauce granular. Do you usually do for food,
ShiYe is used when creating CSR for this sauce
6 YunDan sauce Chinese name. The sea urchins sauce, is a kind of biological, oblate, shell, chopped full after eating
The yellow sea urchin, namely the ovary. The process of sauce for sea urchin is sauce
7. Wine color clear and transparent, with China in shaoxing, Japanese drinking wine
8. Inside the wine with wine, red color, suitable for cooking is used
9. Taste is a kind of yellow shower, the sweet wine transparent, with Chinese liquor similar purposes are indispensable cooking
Material
10 MuYu flowers. And processed by Jian fish, fish with a plane before the plane will into, so called MuYu particleboard. In Japan the shrine or
The roof of the palace of decoration, its shape like MuYu log, will also Jian fish says MuYu
11. Again MuYu flower production again, the flowers of soup MuYu MuYu color white, make clear the soup
12:2 times MuYu flowers and change the color MuYu flowers, red, make MuYu microstrip red soup
The thesis attempts. 13, China is a plant QunDaiCai
14 thesis attempts to boil. Claw soup flavored with a spell-stalk. The thesis attempts
15 in general refers to the thesis attempts. Water amount of water, thesis attempts cooking pot of food used to
16. Strong mouth soy sauce, with China's color is a moderate flavor soy sauce, suitable to use this sashimi,
The food can also do generally seasonings
17. Heavy mouth soy sauce deep color than strong mouth, applicable to do some color depth of food
18. Red YuZi after the big YuZi Omaha
And achish said DaTouYu. Fish, and add two into red, gray
20. Shrimp on a sharp taro under curved shapes, round, the great taro
21 of language, slaves. The seasoning sauce made big mixing cold dish
22. Acid with lotus of lotus with a sweet taste
23. Chrysanthemum radish made a turnip with shapes of chrysanthemum
24 with ordinary LuHua. Dish, green. Cauliflower
25 spend cabbages. Weinixiang salted with a flower sweet taste
26. Sue cotyledons is a kind of herbs, some leaf stalks, also have leaves of green stalks, often used in China,
Herbs
27. Small edible chrysanthemum yellow chrysanthemum
28. Black silk burdock, edible root is black roots. Generally a cook. Silk
29. On his roots, LuDouYa dish to call on the bud YaJian pole
30 teas terra-cotta. Use Japanese tea into tea bubbles
Article 31. The dry POTS, dry with gourd, spinning into dry
32. The name of a plant angelica, stem can eat
33. Days heavy weight is language use juice days on rice, paint boxes on that day, Fried shrimp on the juice that heavy above
Juice
34 TangXinZi taste. Seven language with spicy condiment, contains laver, sesame, LaJiaoMian etc. Japanese food
When love with pasta on it
35. Wen clam sea surface with a blue lines of shellfish
36. Red SuanMei salted the red fruit, and acid XiaoMei salty
37. White SuanMei qualities of a by the big MeiGuo, salty taste acid. And increase appetite, promotes digestion function. The Japanese people
Often eat
38 with fish. Fish cake RouNi do a food, Fried, baked, steaming, shape of several varied
39. The shellfish, similar JiangYaoZhu scallop
40. The pigs and muscle, the muscles in the spine a pig meat, the outside bars, lean meat and is of the finest in the pork
Meat
41. Versatile bran is one of soybean
42. Marinate with spinach juice MuYu flower soup, soy sauce seasoning with such of the spinach juice
43. The soil with soy sauce flavor MuYu wine, with rain flower soup against ordinary dressing up into the taste of a light soy sauce
44. Japanese stock with wood, which fish cooked KunBu stock, a soup, bottles can do soil secondary soup. Soup do taste quinoline
45. The sushi Japanese often eat food, by using the rice area with vinegar, or with fish rolled into the laver or seaweed
And Japanese sashimi. Thorn. Or seafood
Japanese sushi
第3个回答 2008-10-15
Japan recipes -- term explanation
1. The white catsup is a kind of white color and taste with catsup similar sauce, but sweet heavier
Inside the great sauce and. (2) in China, just as divide color, smell without China divide salty taste. Microstrip "For Chinese. Inside.
"Red" mean, so also called red large sauce
3. Sargentill catsup a red black sauce, "sakura" is this sauce trademark, also has the meaning. Sakura
4:8 DingGong catsup is said to be the ancient palace with great sauce, color than to deep inside the catsup, taste bitter, is the micro. Sauce
GaoJiPin
5. ShiYe grain flavor and color with great sauce, just like white large sauce for the bean sauce granular. Do you usually do for food,
ShiYe is used when creating CSR for this sauce
6 YunDan sauce Chinese name. The sea urchins sauce, is a kind of biological, oblate, shell, chopped full after eating
The yellow sea urchin, namely the ovary. The process of sauce for sea urchin is sauce
7. Wine color clear and transparent, with China in shaoxing, Japanese drinking wine
8. Inside the wine with wine, red color, suitable for cooking is used
9. Taste is a kind of yellow shower, the sweet wine transparent, with Chinese liquor similar purposes are indispensable cooking
Material
10 MuYu flowers. And processed by Jian fish, fish with a plane before the plane will into, so called MuYu particleboard. In Japan the shrine or
The roof of the palace of decoration, its shape like MuYu log, will also Jian fish says MuYu
11. Again MuYu flower production again, the flowers of soup MuYu MuYu color white, make clear the soup
12:2 times MuYu flowers and change the color MuYu flowers, red, make MuYu microstrip red soup
The thesis attempts. 13, China is a plant QunDaiCai
14 thesis attempts to boil. Claw soup flavored with a spell-stalk. The thesis attempts
15 in general refers to the thesis attempts. Water amount of water, thesis attempts cooking pot of food used to
16. Strong mouth soy sauce, with China's color is a moderate flavor soy sauce, suitable to use this sashimi,
The food can also do generally seasonings
17. Heavy mouth soy sauce deep color than strong mouth, applicable to do some color depth of food
18. Red YuZi after the big YuZi Omaha
And achish said DaTouYu. Fish, and add two into red, gray
20. Shrimp on a sharp taro under curved shapes, round, the great taro
21 of language, slaves. The seasoning sauce made big mixing cold dish
22. Acid with lotus of lotus with a sweet taste
23. Chrysanthemum radish made a turnip with shapes of chrysanthemum
24 with ordinary LuHua. Dish, green. Cauliflower
25 spend cabbages. Weinixiang salted with a flower sweet taste
26. Sue cotyledons is a kind of herbs, some leaf stalks, also have leaves of green stalks, often used in China,
Herbs
27. Small edible chrysanthemum yellow chrysanthemum
28. Black silk burdock, edible root is black roots. Generally a cook. Silk
29. On his roots, LuDouYa dish to call on the bud YaJian pole
30 teas terra-cotta. Use Japanese tea into tea bubbles
Article 31. The dry POTS, dry with gourd, spinning into dry
32. The name of a plant angelica, stem can eat
33. Days heavy weight is language use juice days on rice, paint boxes on that day, Fried shrimp on the juice that heavy
第4个回答 2008-10-06
无分不译。本回答被提问者采纳