Page 8 - E-Modul Asia Timur
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Gambar 99. Sendok dan Sumpit Korea ................................................................................... 89
Gambar 100. Kimchi ............................................................................................................... 91
Gambar 101. Bibimbap ........................................................................................................... 92
Gambar 102. Kimbap .............................................................................................................. 93
Gambar 103. Galbi .................................................................................................................. 94
Gambar 104. Bulgogi .............................................................................................................. 95
Gambar 105. Japchae ............................................................................................................... 96
Gambar 106. Jajangmyoen ...................................................................................................... 97
Gambar 107. Pajeon ................................................................................................................ 98
Gambar 108. Bungeoppang ..................................................................................................... 99
Gambar 109. Galbi jjim ......................................................................................................... 100
Gambar 110. Bindaetteok ...................................................................................................... 101
Gambar 111. Tteok ................................................................................................................ 102
Gambar 112. Peta Negara Jepang .......................................................................................... 120
Gambar 113. Cuka ................................................................................................................. 123
Gambar 114. Soyu ................................................................................................................. 124
Gambar 115. Miso ................................................................................................................. 124
Gambar 116. Mirin ................................................................................................................ 125
Gambar 117. Sake ................................................................................................................. 125
Gambar 118. Dashi ................................................................................................................ 125
Gambar 119. Konbu .............................................................................................................. 126
Gambar 120. Wasabi ............................................................................................................. 126
Gambar 121. Katsuobushi ..................................................................................................... 127
Gambar 122. Ichimi togarashi ............................................................................................... 127
Gambar 123. Shichimi togarashi ........................................................................................... 127
Gambar 124. Furikake ........................................................................................................... 128
Gambar 125. Bumbu Khas Negara Jepang ............................................................................ 128
Gambar 126. Gyutou-Bocho atau Chef Knife ....................................................................... 128
Gambar 127. Santoku-Hocho atau Multipurpose Knife ........................................................ 128
Gambar 128. Yanagiba-Hocho atau Sashimi-Hocho atau Slicer Knife ................................ 129
Gambar 129. Deba-Hocho atau Butchery Knife ................................................................... 129
Gambar 130. Usuba-Hocho atau Vegetable Knife ................................................................ 129
Gambar 131. Nakiri-Hocho atau Vegetable Knife ................................................................ 129
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