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Hasshakumasu (8 shaku or 4/5 gō [144 ml]) = The former standard masu size, probably because 8 is a lucky number. Ichigōmasu (1 gō [180 ml]) = The modern standard masu size, equal to a measure of 1 gō (0.18039 L) or 10 shaku. Nigōhanmasu (2.5 gō [450 ml.]) = Holds a quarter shō measure. Gogōmasu (5 gō [900 ml]) = Holds a half shō measure.
Obatzda – a Bavarian cheese spread, prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter; Palm butter – a spread made of palm oil designed to imitate dairy butter; Paprykarz szczeciński – Polish spread made from ground fish, rice, tomato paste, vegetable oil, onion, salt and spices; Pâté [17] Chopped ...
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. [1] It is composed of butter and ...
Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. [41] Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots. [43] Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish ...
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
The base unit of Japanese area is the tsubo, equivalent to a square ken or 36 square shaku. It is twice the size of the jō, the area of the Nagoya tatami mat. Both units are used informally in discussing real estate floorspace. [20] Due to historical connections, the tsubo is still used as the official base unit of area in Taiwan. [citation ...
Garlic sauce used on a doner kebab. Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. [3] [4] [5] It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata [6] is a similar sauce prepared with leeks in place ...
Due to the lack of meat products, Japanese people minimized spice utilization. Spices were rare to find at the time. Spices, like pepper and garlic, were used only in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today.