Page 5 - PENGOLAHAN MAKANAN ORIENTAL
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a. Gyukuro ....................................................................................... 53
c. Sencha, Bancha dan Hojicha ................................................... 54
d. Genmaicha ................................................................................. 55
e. Konacha ...................................................................................... 55
C. Teknik Memasak ................................................................................ 57
1. Blansir ........................................................................................... 57
2. Merebus (Nimono) ..................................................................... 57
3. Mengukus (Mushimono) ............................................................ 57
4. Grill (Yakimono) .......................................................................... 58
5. Menggoreng (Age mono) ......................................................... 58
6. Hidangan satu Periuk ................................................................. 58
D. Sejarah Masakan Jepang ................................................................ 59
1. Masakan Zaman Nara .................................................................. 59
2. Masakan zaman Heian ................................................................. 59
3. Masakan zaman Muromachi ....................................................... 60
4. Masakan zaman Edo .................................................................... 60
5. Masakan Kanto .............................................................................. 61
6. Masakan Kansai ............................................................................. 62
1. Sukiyaki ............................................................................................ 63
2. Sushi ................................................................................................. 64
Nigirizushi ................................................................................. 66
Makizushi ................................................................................. 66
Chirashizushi .......................................................................... 68
Narezushi ................................................................................. 69
Inarizushi .................................................................................. 70
Oshizushi (Hakozushi) ............................................................. 71
3. Tempura .......................................................................................... 72
Korea ............................................................................................................... 74
KOREA ............................................................................................................. 77
A. Bumbu Khas Korea ............................................................................ 77
1. Bumbu Pasta .................................................................................. 77
2. Bawang Putih ................................................................................. 78
3. Biji Wijen (Chamkkae) .................................................................... 78
4. Pasta Kedelai (Doenjang) ............................................................ 80
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