Page 6 - Pengolahan Makanan Oriental

Gambar 2.37 Shichimi Togarashi.................................................... 40
Gambar 2.38 Dashi.......................................................................... 41
Gambar 2.39 Ichiban Dashi............................................................ 41
Gambar 2.40 Niban Dashi............................................................... 42
Gambar 2.41 Konbu Dashi.............................................................. 42
Gambar 2.42 Konbu Dashi.............................................................. 43
Gambar 2.43 Shoyu (Japanese Soy Sauce) ................................. 43

Gambar 2.44 Shoyu (Japanese Soy Sauce) ................................. 43
Gambar 2.45 Shoyu (Japanese Soy Sauce) ................................. 44
Gambar 2.46 Usukuchi Shoyu......................................................... 44
Gambar 2.47 Koikhuci Shoyu.......................................................... 45
Gambar 2.48 Mirin............................................................................ 45
Gambar 2.49 Sake........................................................................... 45
Gambar 2.50 Miso............................................................................ 46
Gambar 2.51 Miso............................................................................ 46
Gambar 2.52 Wasabi....................................................................... 47
Gambar 2.53 Wasabi....................................................................... 47

Gambar 2.54 Wasabi....................................................................... 47
Gambar 2.55 Gari............................................................................ 48
Gambar 2.56 Gari............................................................................ 48
Gambar 2.57 Katsu-Bushi................................................................ 49
Gambar 2.58 Myouga..................................................................... 49
Gambar 2.59 Su (cuka nasi) ........................................................... 50
Gambar 2.60 Soba........................................................................... 51
Gambar 2.61 Udon.......................................................................... 51

Gambar 2.62 Harusame.................................................................. 52
Gambar 2.63 Shirataki..................................................................... 53
Gambar 2.64 Khisimen..................................................................... 53
Gambar 2.65 Wijen.......................................................................... 54
Gambar 2.66 Pan-Ko....................................................................... 54
Gambar 2.68 Abura-age................................................................ 55
Gambar 2.69 Nori............................................................................. 56
Gambar 2.70 Nori............................................................................. 56
Gambar 2.71 Konbu........................................................................ 56

Gambar 2.72 Wakame.................................................................... 57
Gambar 2.73 Mattcha.................................................................... 58
Gambar 2.74 Sencha...................................................................... 58
Gambar 2.75 Hojicha dan Genmaicha........................................ 59
Gambar 2.76 Genmaicha.............................................................. 59

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