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Yuzukoshō
is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.〔Ono, Tadashi and Salat, Harris (''The Japanese Grill'' ) Random House, 2011, p. 7〕 It is usually used as a condiment for nabemono dishes, miso soup, and sashimi. The most famous types of yuzukoshō come from Kyushu, where it is a local specialty. == Characteristics == The last pair of kanji in the name, koshō, normally refers to black pepper; in the Kyushu dialect, however, it refers to chili peppers. Normally green chili peppers are used, but some versions use red peppers. Yuzukoshō made from green chilis is green, while using red chilis yields an orange paste.
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「Yuzukoshō」の詳細全文を読む
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