Page 9 - PENGOLAHAN MAKANAN ORIENTAL

Gambar 2.39 Hojicha dan Genmaicha........................................ 55
Gambar 2.40 Genmaicha.............................................................. 55
Gambar 2.41 Konacha.................................................................... 56
Gambar 2.42 Sukiyaki...................................................................... 63
Gambar 2.43 Nigirizushi................................................................... 66
Gambar 2.44 Makizushi................................................................... 67
Gambar 2.45 Chirashizushi.............................................................. 68

Gambar 2.46 Narezushi................................................................... 69
Gambar 2.47 Inarizushi.................................................................... 70
Gambar 2.48 Osizushi...................................................................... 71
Gambar 2.49 Tempura.................................................................... 73
Gambar 3.1 Peta Korea................................................................ 77
Gambar 3.2 Bumbu Pasta............................................................. 77
Gambar 3.3 Bawang Putih............................................................ 78
Gambar 3.4 Chamkkae................................................................ 78
Gambar 3.5 Biji WIjen Putoh, Hitam, Kuning................................. 79
Gambar 3.6 Gochujang................................................................ 80

Gambar 3.7 Minyak wijen............................................................. 81
Gambar 3.8 Daun Perilla (Kkaenip) ............................................ 82
Gambar 3.9 Acar Udang.............................................................. 82
Gambar 3.10 Kimchi........................................................................ 83
Gambar 3.11 Myeon........................................................................ 84
Gambar 3.12 Ginseng..................................................................... 85

ix