Page 8 - PENGOLAHAN MAKANAN ORIENTAL

Gambar 1.36 Ton yuou(Ronde) ..................................................... 31
Gambar 2.1 Peta Jepang............................................................. 34
Gambar 2.2 Shichimi Togarashi.................................................... 35
Gambar 2.3 Dashi.......................................................................... 36
Gambar 2.4 Ichiban Dashi............................................................ 36
Gambar 2.5 Niban Dashi............................................................... 37
Gambar 2.6 Konbu Dashi.............................................................. 37

Gambar 2.7 Konbu Dashi.............................................................. 38
Gambar 2.8 Shoyu (Japanese Soy Sauce) ................................. 38
Gambar 2.9 Shoyu (Japanese Soy Sauce) ................................. 38
Gambar 2.10 Shoyu (Japanese Soy Sauce) ................................. 39
Gambar 2.11 Usukuchi Shoyu......................................................... 39
Gambar 2.12 Koikhuci Shoyu.......................................................... 39
Gambar 2.13 Mirin............................................................................ 40
Gambar 2.14 Sake........................................................................... 40
Gambar 2.15 Miso............................................................................ 41
Gambar 2.16 Miso............................................................................ 41

Gambar 2.17 Wasabi....................................................................... 42
Gambar 2.18 Wasabi....................................................................... 42
Gambar 2.19 Wasabi....................................................................... 42
Gambar 2.20 Gari............................................................................ 43
Gambar 2.21 Gari............................................................................ 43
Gambar 2.22 Katsu-Bushi................................................................ 44
Gambar 2.23 Myouga..................................................................... 44
Gambar 2.24 Su (cuka nasi) ........................................................... 45

Gambar 2.25 Soba........................................................................... 46
Gambar 2.26 Udon.......................................................................... 46
Gambar 2.27 Harusame.................................................................. 47
Gambar 2.28 Shirataki..................................................................... 48
Gambar 2.29 Khisimen..................................................................... 48
Gambar 2.30 Wijen.......................................................................... 49
Gambar 2.31 Pan-Ko....................................................................... 49
Gambar 2.32 Abura-age................................................................ 49
Gambar 2.33 Nori............................................................................. 51

Gambar 2.34 Nori............................................................................. 51
Gambar 2.35 Konbu........................................................................ 52
Gambar 2.36 Wakame.................................................................... 53
Gambar 2.37 Mattcha.................................................................... 54
Gambar 2.38 Sencha...................................................................... 55

viii