Conyac: Translator Reviews ( Japanese → English )

kiitoschan 51

Japanese

・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）

English

・ History of Dashi (soup stock) and explanation of food materials
・ How to prepare Dashi made from dried kelp and it's tasting
・ How to prepare Dashi made from dried bonito and it's tasting
・ Why are Dashi made from dried kelp and Dashi made from dried bonito combined? How is the change of umami (taste of sensation)
・ Enjoy to taste Dashi (with seasonal a la carte)

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Translator Reviews ( Japanese → English )