Page 8 - E-MODUL MAKANAN ASIA TIMUR DAN ASIA TENGGARA
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Gambar 102. Kimbap ............................................................................................................... 93

               Gambar 103. Galbi ................................................................................................................... 94
               Gambar 104. Bulgogi ............................................................................................................... 95

               Gambar 105. Japchae ............................................................................................................... 96

               Gambar 106. Jajangmyoen ....................................................................................................... 97
               Gambar 107. Pajeon ................................................................................................................. 98

               Gambar 108. Bungeoppang ..................................................................................................... 99

               Gambar 109. Galbi jjim ......................................................................................................... 100
               Gambar 110. Bindaetteok ...................................................................................................... 101

               Gambar 111. Tteok ................................................................................................................ 102
               Gambar 112. Peta Negara Jepang .......................................................................................... 120

               Gambar 113. Cuka ................................................................................................................. 123
               Gambar 114. Soyu ................................................................................................................. 124

               Gambar 115. Miso ................................................................................................................. 124

               Gambar 116. Mirin................................................................................................................. 125
               Gambar 117. Sake .................................................................................................................. 125

               Gambar 118. Dashi ................................................................................................................ 125
               Gambar 119. Konbu ............................................................................................................... 126

               Gambar 120. Wasabi .............................................................................................................. 126
               Gambar 121. Katsuobushi ...................................................................................................... 126

               Gambar 122. Ichimi togarashi ................................................................................................ 127

               Gambar 123. Shichimi togarashi............................................................................................ 127
               Gambar 124. Furikake ........................................................................................................... 127

               Gambar 125. Bumbu Khas Negara Jepang ............................................................................ 128

               Gambar 126. Gyutou-Bocho atau Chef Knife ....................................................................... 128
               Gambar 127. Santoku-Hocho atau Multipurpose Knife ........................................................ 128

               Gambar 128. Yanagiba-Hocho atau Sashimi-Hocho atau Slicer Knife ................................. 128
               Gambar 129. Deba-Hocho atau Butchery Knife .................................................................... 129

               Gambar 130. Usuba-Hocho atau Vegetable Knife ................................................................ 129
               Gambar 131. Nakiri-Hocho atau Vegetable Knife ................................................................ 129

               Gambar 132. Agemono Nabe ................................................................................................ 129

               Gambar 133. Donabe ............................................................................................................. 129
               Gambar 134. Makiyaki Nabe ................................................................................................. 130

               Gambar 135. Mashiki............................................................................................................. 130

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