Description of work
Remember the seasoning ratio, and you will grasp the soul of Japanese cuisine! The most basic one is 1:1 (soy sauce: mirin), and with some variations, it is 1:1: 1 (soy sauce: mirin: vinegar). If you cook Oyakodon or Gyudon and add dashi (dashi made from kombu or bonito), it becomes 1:1:8 (soy sauce: mirin: dashi). The most common seasoning ratios of Japanese home dishes are all listed in this book, making it no longer difficult to master Japanese cuisine.
This book is written by Yoshihiro Murata , the owner of a long-established restaurant in Kyoto. It has also been selected for Japan's "Cuisine Ryuichi Award in Japan 2014", and its reference value is unquestionable.
[Table of contents]
The basic flavor is 1:1
1:1:1でバリエーション
1:1:8 Getting started with cooking
1:1:10 dry matter to get started with
1:1:15
どんぶりはだしをきかせて７：５：３
ご饭物のおいしい开合
Juice のおいしい Cut and combine
つゆも手づくり１：１：７と１：１：５
Cut off and see the table early