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[Translation from Japanese to English ] - The history of soup stock. - How to make kelp stock, and tasting. - How t...

This requests contains 96 characters and is related to the following tags: "Culture" . It has been translated 2 times by the following translators : ( kiitoschan , fhsanda , gabrielueda ) and was completed in 0 hours 8 minutes .

Requested by ei9001 at 03 Aug 2015 at 00:57 3909 views
Time left: Finished

・出汁の歴史, 食材の説明
・昆布出汁の引き方とティスティング
・鰹出汁の引き方とティスティング
・なぜ昆布出汁と鰹出汁を合わせるのか？旨みの変化は？
・ 「出汁」を味わう（季節の一品料理とともに）

・History of soup, explanation of ingredients;
・How to extract kelp soup and tasting;
・How to extract bonito soup and tasting;
・Why mixing kelp soup and bonito soup? How does this affect the "umami"?
・Savoring the "soup" (along with seasonal a la carte dishes).

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