영문으로 일본음식 소개
- 최초 등록일
- 2012.11.26
- 최종 저작일
- 2012.01
- 4페이지/ 한컴오피스
- 가격 2,000원
소개글
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목차
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본문내용
·GaISeKiRyoRi. ->
The table setting which is artistic though it is concise by cookings provided according to courses is characteristics. I regard courtesy of time to eat food as important. A meal is possible in a special restaurant or Japanese classic restaurants to make that it is RyoTe.
I go out with an order of the soup -> squint beauty -> hard-boiled food -> roast -> rice -> beanpaste potage soup -> side dish -> dessert that appetizer cooking -> is clear.
<중 략>
·SoBa.
Noodle cooking having made as putting a sweet potato arrowroot and an egg to buckwheat powder.
I heat up soup, and I make up, or I imprint little by little it to cold soy sauce soup, and I eat.I cut a group into small pieces, and I put it in seasoning, or I insert different spice in, and I cook it.
·MoRiSoBa.
I imprint a SoBa noodle to cold sauce I make soy sauce with bases, and to have made, and I eat.
참고 자료
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