Search results

...IPA]]: {{IPA|[kombɯ]}}), also called '''''dashima''''' ([[Korean language|Korean]]: 다시마), or '''''haidai''''' ({{zh-cp|c=海带|p=Hǎidài}}), are edi Kombu is used extensively in [[Japanese cuisine]]s as one of the three main ingredients needed to make [[dashi]], a soup stock. Kombu is usually sold dried or in

...'' or '''Chinese radish''', '''winter radish''', '''mooli''' or '''moo''' (Korean), '''lobak''', '''loh bak''', '''lo-bok''', or '''lo bok''' (Cantonese), '' ...ed daikon, called ''[[takuan]]'' (沢庵) in Japanese and ''danmuji'' (단무지) in Korean, is usually bright yellow in colour and is sometimes used in [[sushi]]. It

...auce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also ea [[Category:Japanese ingredients]]

Sichuan peppercorns are one of the traditional ingredients in the [[Chinese cuisine|Chinese]] spice mixture [[five-spice powder]] and In [[Cuisine of Korea|Korean cuisine]], two species are used: ''Z. piperitum'' and ''Z. schinifolium''.<

Sichuan peppercorns are one of the traditional ingredients in the [[Chinese cuisine|Chinese]] spice mixture [[five-spice powder]] and In [[Cuisine of Korea|Korean cuisine]], two species are used: ''Z. piperitum'' and ''Z. schinifolium''.<