Page 4 - Pengolahan Makanan Oriental
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6. Hidangan Satu Periuk .......................................................................... 62
D. Sejarah Masakan Jepang ......................................................................... 63
1. Masakan Zaman Nara ........................................................................... 63
2. Masakan zaman Heian .......................................................................... 63
3. Masakan zaman Muromachi ................................................................. 64
4. Masakan zaman Edo .............................................................................. 64
5. Masakan Kanto ....................................................................................... 65
6. Masakan Kansai ...................................................................................... 66
1. Sukiyaki .................................................................................................... 67
2. Sushi.......................................................................................................... 68
• Nigirizushi .......................................................................................... 70
• Makizushi ...................................................................................... 71
• Chirashizushi ................................................................................ 72
• Narezushi ...................................................................................... 72
• Inarizushi ........................................................................................ 73
• Oshizushi (Hakozushi) ................................................................... 74
3. Tempura................................................................................................... 74
Korea ......................................................................................................................... 77
Teknik Pengolahan Makanan Oriental (Korea) ..................................................... 78
A. Bumbu Khas Korea ..................................................................................... 79
1. Bumbu Pasta ........................................................................................... 79
2. Bawang Putih .......................................................................................... 80
4. Pasta Kedelai (Doenjang) ...................................................................... 82
5. Pasta Cabai (Gochujang) ..................................................................... 82
6. Kecap (Shoyu) ........................................................................................ 83
7. Minyak Wijen ........................................................................................... 83
B. Bahan Khas Korea ...................................................................................... 83
1. Daun Perilla (Kkaenip) ............................................................................ 83
3. Kimchi ...................................................................................................... 84
4. Myeon ...................................................................................................... 85
5. Ginseng.................................................................................................... 86
C. Teknik Memasak dan Peralatan ................................................................ 86
D. Kisah Negara Korea ................................................................................... 86
DAFTAR PUSTAKA ................................................................................................... 88
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