Page 4 - PENGOLAHAN MAKANAN ORIENTAL
P. 4
Festival Qi Qiao ..................................................................................... 26
Festival Zhong Yuan ............................................................................. 26
Festival Mid-Autum (Festival Yue Lao) ................................................ 26
Festival Chon Yang .............................................................................. 29
Festival Dong Zhi ................................................................................... 30
Jepang ............................................................................................................ 32
Teknik Pengolahan Makanan Oriental (Jepang) ....................................... 33
JEPANG ........................................................................................................... 34
A. Bumbu Khas Jepang ........................................................................ 34
1. Shichimi Togarashi (7 bubuk bumbu) .......................................... 35
2. Dashi ................................................................................................ 36
3. Shoyu (Japanese Soy Sauce) ....................................................... 38
4. Mirin dan Sake ................................................................................ 40
5. Miso ................................................................................................. 40
6. Wasabi ............................................................................................ 42
7. Gari .................................................................................................. 43
8. Katsuo-bushi ................................................................................... 43
9. Myouga .......................................................................................... 44
10. Su (Cuka Nasi) ............................................................................. 45
B. Bahan Khas Jepang ......................................................................... 45
1. Aneka Mi Jepang .......................................................................... 45
a. Soba ............................................................................................. 46
b. Udon ............................................................................................. 46
c. Harusame .................................................................................... 46
d. Shirataki ....................................................................................... 48
e. Khisimen ....................................................................................... 48
2. Wijen ................................................................................................ 48
3. Pan-Ko ............................................................................................. 49
4. Abura-Age ...................................................................................... 50
5. Rumput Laut ................................................................................... 51
a. Nori ............................................................................................... 51
b. Konbu .......................................................................................... 51
c. Wakame ...................................................................................... 53
6. Ocha ............................................................................................... 53
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