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Gambar 102. Kimbap ............................................................................................................... 89
Gambar 103. Galbi ................................................................................................................... 90
Gambar 104. Bulgogi ............................................................................................................... 91
Gambar 105. Japchae ............................................................................................................... 92
Gambar 106. Jajangmyoen ....................................................................................................... 93
Gambar 107. Pajeon ................................................................................................................. 94
Gambar 108. Bungeoppang ..................................................................................................... 95
Gambar 109. Galbi jjim ........................................................................................................... 96
Gambar 110. Bindaetteok ........................................................................................................ 97
Gambar 111. Tteok .................................................................................................................. 98
Gambar 112. Peta Negara Jepang .......................................................................................... 115
Gambar 113. Cuka ................................................................................................................. 118
Gambar 114. Soyu ................................................................................................................. 119
Gambar 115. Miso ................................................................................................................. 119
Gambar 116. Mirin................................................................................................................. 120
Gambar 117. Sake .................................................................................................................. 120
Gambar 118. Dashi ................................................................................................................ 120
Gambar 119. Konbu ............................................................................................................... 121
Gambar 120. Wasabi .............................................................................................................. 121
Gambar 121. Katsuobushi ...................................................................................................... 121
Gambar 122. Ichimi togarashi ................................................................................................ 122
Gambar 123. Shichimi togarashi............................................................................................ 122
Gambar 124. Furikake ........................................................................................................... 122
Gambar 125. Bumbu Khas Negara Jepang ............................................................................ 123
Gambar 126. Gyutou-Bocho atau Chef Knife ....................................................................... 123
Gambar 127. Santoku-Hocho atau Multipurpose Knife ........................................................ 123
Gambar 128. Yanagiba-Hocho atau Sashimi-Hocho atau Slicer Knife ................................. 123
Gambar 129. Deba-Hocho atau Butchery Knife .................................................................... 124
Gambar 130. Usuba-Hocho atau Vegetable Knife ................................................................ 124
Gambar 131. Nakiri-Hocho atau Vegetable Knife ................................................................ 124
Gambar 132. Agemono Nabe ................................................................................................ 124
Gambar 133. Donabe ............................................................................................................. 124
Gambar 134. Makiyaki Nabe ................................................................................................. 124
Gambar 135. Mashiki............................................................................................................. 125
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