Information om | Engelska ordet NABEMONO

Exempel på hur man kan använda NABEMONO i en mening

• is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
• Often, the food is cooked at the table on a gas burner for various nabemono dishes such as shabu-shabu and dishes served simmering including nabeyaki udon.
• The other theory is that shabu-shabu originates from Japanese mizutaki hot pot, which is a popular type of nabemono.
• Aimed at the low to mid-level pricing market, it offers sushi, sashimi, teppanyaki, yakimono, nabemono, tempura, agemono, ramen, udon, soba and donburi served either à la carte or via a sushi conveyor belt.
• is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza.
• Originally, yuzu koshō was used in nabemono, but it is now also found as a condiment for tsukune, udon, miso, sashimi, tempura, and yakitori.
• According to Medina, Japanese foods are categorized by cooking method: yakimono (at grid), nimono (cooked), mushimono (steamed), nabemono (cooked to table), agemono (breaded and fried) and sushi (raw).
• Red miso: various dishes that use red miso, such as miso katsu (pork cutlet with sweet miso sauce), miso nikomi udon (hard udon stewed in miso soup), miso oden (miso taste oden, a type of stew), and dote nabe (miso nabemono with meat and vegetables).
• Aimed at the low to mid-level pricing market, it purveys sushi, sashimi, teppanyaki, yakimono, nabemono, tempura, agemono, ramen, udon, soba and donburi served either à la carte or via a sushi conveyor belt.
• Today, kanzuri is used in a wide variety of dishes, including ramen, miso soup, yakiniku, nabemono, nattō, and pasta.

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