Conyac: Translator Reviews ( Japanese → English )

fhsanda 53

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

- The history of soup stock.
- How to make kelp stock, and tasting.
- How to make bonito stock, and tasting.
- Why combine the kelp and bonito stock. How does it affect the flavoring.
- How to enjoy the "stock" (with a small seasonal dish).

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Translator Reviews ( Japanese → English )