Oiji, Pickled Cucumber, 腌黄瓜, 醃黃瓜, キュウリの漬物, 오이지

Oiji, Pickled Cucumber, 腌黄瓜, 醃黃瓜, キュウリの漬物, 오이지

Cucumber preserved in brine. A popular side dish in summer, pickled cucumber is sliced and mixed with a red chili powder sauce or served in cold water. 将黄瓜用盐腌渍后发酵即可。可用辣椒粉调制的调味酱搅拌或泡入冷水中食用,是夏天常吃的一道小菜。 在黃瓜裡放上鹽、發酵後即可食用,是一種儲藏食品。食用時可用辣椒粉涼拌,或是在冷水中冰鎮,夏日食用非常清爽。 キュウリを塩漬けし、熟成させた保存食。唐辛子ベースのたれで和えたり、冷水に浮かべて食べる夏の絶品。

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Yangpa-jangajji, Pickled Onion, 洋葱酱菜, 洋蔥醬菜, 玉ねぎの漬物, 양파장아찌

Onions preserved in sweet and sour decocted soy sauce. They go well with meat dishes and help prevent hyperlipidemia and arteriosclerosis. 将洋葱和熬煮过的酸甜味的酱油一起放入坛子里发酵即可。配烤肉吃味道十分清淡酸爽,还能预防高血脂和动脉硬化,是绝佳的食物搭配。 將洋蔥放入熬煮過的酸甜的醬油中進行醃製便成為洋蔥醬菜了。它與肉類一同食用,口味會更加清爽,同時還可以預防高血脂、動脈硬化等疾病,非常適合與肉類搭配食用。 甘酸っぱく煮詰めたカンジャンに玉ねぎを漬けたもの。さわやかな味が肉料理と合う。高脂血症と動脈硬化の予防効果もあり、相性がいい。

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Myeongi-namul-jangajji, Pickled Victory Onion, 茖葱叶酱菜, 茖蔥葉醬菜, 行者にんにくの葉の漬物, 명이나물장아찌

Maesil-jangajji, Pickled Green Plum , 青梅醬菜, 梅の漬物, 青梅酱菜, 매실장아찌

Pitted Japanese apricots alternately layered with sugar and sealed in a container for fermentation. Their sweet and sour taste helps stimulate appetite and promotes digestion. 将去了核的青梅和白糖一起放入坛子里密封后发酵即可。酸酸甜甜的味道十分开胃,而且还有助消化。 在醃製青梅醬菜時,首先需要去核,再一層層加入白糖,然後密封、發酵即可。它的味道酸甜爽口,有利於增進食欲,還又有助於消化 梅の漬物は、種を取り除いた梅を砂糖と一緒に層にして密閉して熟成させたもの。甘酸っぱい味が食欲をそそる。消化にもいい。

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