Japanese condiments | english-copy

Condiments The spice is prepared foods	Condiments Fun meal depending on the type of condiments
Condiments Basic condiments	Condiments Condiments is to enrich the cuisine
condiments A lot of condiments	condiments Five condiments
Basic condiments Buckwheat condiments	Condiments Even change taste depending on how increments
Condiments Imagine there is no spice Somen	Condiments This Condiments is to Somen
Condiment Vessel also invites appetite	Condiments Condiment package of roast beef
Needle ginger Taste and engrave in the thinness of the needle as the character also, change

What to Know About Condiments

Japan refers to the use of cooking with green onions (scallions), ginger (ginger) and wasabi (Japanese horseradish) as ‘Condiments’ or ‘Yakumi.’ By adding the ‘Condiments’ to further increase the flavor of dishes, you can create something delicious to enhance the appetite.

Yakumi, is used unconsciously, but is often said to be the taste of medicine and is likely to have the effect of home remedies.

What is the taste of medicine for? Or does it just play the role of medicine? Originally, it was a word that had been used as a medical term.

According to the China's oldest (1-2 century) book of medicine, ‘Shennong Ben Cao Jing,’ the food there is Gomi, and had been used for their efficacy in accordance with each.

Classified by the sweet, bitter, acid, spicy, salty, sour that food has on the five tastes, ‘salty,’ was considered the most important.

So, this Gomi referred to as ‘Yakumi,’ was characterised by its quality and composition as medicine.

Gradually, each of the components of pharmaceuticals became an agent, and this type of ‘Yakushu’ is now said to be ‘Yakumi.’ Similarly, the term ‘Kayaku’ (gunpowder rice) has been used as a cooking term. But both ‘Yakumi’ and ‘Kayaku,’ in the terminology of Chinese medicine, have components of pharmaceuticals.

The etymology of ‘Yakumi’ is to moderate the amount in a matter of taste for people who eat it, or protect themselves from food poisoning which can be adjusted to fit the occasional mood or physical condition.

It is a delicious herb that is also good for the body.

When you want to change the taste in the middle of cooking, add only condiments that bring out the taste.

Not only just to enjoy the synergistic effect of taste, but also the role each condiment plays.

1, Appetite stimulant of the condiment is in the aroma!

2, Suppression of strong smelling ingredients such as meat

and fish, as well as taste adjustment.

3, prevention of food poisoning in the bactericidal action of

condiments!

4, Add color to match color of other spices (Increases

appetite just by sight!)

5, Flavor adds a synergistic effect of spices and ingredients!

Commonly used condiments are large leaf, ginger, radish

sprouts and green onions in Myoga Gomi.

Large leaf, ginger, radish sprouts and green onions harvested Myoga might be to your liking. Easy-to-use in a variety of dishes, if Kizame is chopped finely it also feels firm and the single taste adds a crunch.