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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Cheonggukjang ： ウィキペディア英語版 Cheonggukjang ''Cheonggukjang'' ((:tɕʰʌŋɡuktɕ͈aŋ)) is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans. == Production == It can be made in 2 to 3 days through fermentation of boiled soybeans, adding ''Bacillus subtilis'', which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for ''doenjang'', another, less pungent variety of Korean soybean paste. Like many forms of ''doenjang'', ''cheonggukjang'' is paste-like in texture, but also includes some whole, uncrushed soybeans. ''Cheonggukjang'' may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cheonggukjang」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.