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持味 | 該当件数 : 3件 | |
＊ データの転載は禁じられています。
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また、「隠し味」と称してある種の調味料（例えば塩・酒）を少量加えることにより、材料の持味のある要素（例えば甘味）を引き立たせる用法もある。 For instance, a small amount of salt is added as a "hidden seasoning" to bring out the natural sweetness of a dish.
Also, there is another technique, called "hidden seasoning," of adding certain kinds of seasoning （such as salt and sake） to enhance a certain element （such as sweetness） of the natural flavor of the material."NIPO-335", "2241423"
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味はしょうゆ・みそ・酒・酢・砂糖などで調味するが、材料そのものの持味を生かすようにし、あまりゴテゴテした濃厚な味付けをしない。
In seasoning, special efforts are made to enhance the natural flavor of the materials. Typical seasonings are soy sauce, miso, sake, vinegar, and sugar, but in no case is the seasoning so heavy as to make the dish strong or cloying."NIPO-335", "2363753"
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新鮮な魚介類や野菜の持味を生かした料理が多く、ほとんどが米食と日本酒に調和するようにつくられている。
The majority of Japanese dishes are contrived to accent the natural flavors of fresh fish, shellfish, and vegetables, and almost all are prepared so as to go well with rice and sake."NIPO-335", "2491375"