Turmeric in Kanji - Zangyo-Ninja

Turmeric in Kanji

Turmeric is a member of the ginger family. It is characterized by its fragrance, bitterness, and golden color, and is used by drying its roots and stems. Besides being used as a spice in curry, it is widely used as a dye for cloth, mustard, cheese, and other food coloring. Turmeric” loved all over … Read More

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Miso Soy paste in Kanji - Zangyo-Ninja

Miso Soy paste in Kanji

1. One of the Japanese style seasonings. Steamed soybeans, fermented by adding salt and koji. 2. Something similar to miso in color and condition in the shells of crabs and shrimps. 3. Proud advantages. A point where the ideas and ideas were broken.

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additive-free in Kanji - Zangyo-Ninja

additive-free in Kanji

Do not add preservatives, coloring, etc. that are not good for health to food. Japanese says “Mu ten ka”.

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sugar in Kanji - Zangyo-Ninja

sugar in Kanji

White crystals soluble in water. Sugar cane, sugar beet etc. Used for seasoning. Simple sugars are called monosaccharides and include glucose, fructose, and galactose. Japanese says “Sato”. Sugar Ingredients It can be divided into “cane sugar,” derived from sugar cane (the main raw material), and “sugar beets,” derived from sugar beet. Both cane sugar … Read More

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black vinegar in Kanji - Zangyo-Ninja

black vinegar in Kanji

Some black vinegars are brewed from brown rice, low-polished rice, and barley. Glutinous rice is used as the raw material for Kozu, which was born in China. Japanese says Kuro-Zu.

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Japanese pepper in Kanji - Zangyo-Ninja

Japanese pepper in Kanji

1. Australian tree having alternate simple leaves and slender axillary spikes of white flowers 2. any of a number of trees or shrubs of the genus Zanthoxylum having spiny branches. Japanese says San-Sho.

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saffron in Kanji - Zangyo-Ninja

saffron in Kanji

Saffron is a member of the iris family, whose scientific name is Crocus sativus. It is a type of crocus and blooms in the fall. The saffron used in cooking is made by extracting and drying the three flower stalks of the flower. Saffron Composition and Characteristics Saffron is believed to have medicinal properties … Read More

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salt in Kanji - Zangyo-Ninja

salt in Kanji

white crystalline form of especially sodium chloride used to season and preserve food. Japanese says shio.

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wine in Kanji - Zangyo-Ninja

wine in Kanji

fermented juice of grapes especially. Japan calls “Bu do Shu”.

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olive oil in Kanji - Zangyo-Ninja

olive oil in Kanji

Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries.

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Sake in Kanji and Katakana as written Ichiban style

About Sake An alcoholic beverage made by fermenting rice. Japanese sake. In ancient times, cloudy sake was predominant, but clear sake began to be produced around the Muromachi period. Today, it primarily refers to clear sake. Made from rice, rice koji (malted rice), and water, fermented and then filtered. Secondary ingredients such as glucose, … Read More

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soy sauce in Kanji - Zangyo-Ninja

soy sauce in Kanji

One of the most important seasonings in Japan, unique to Japan. Soy sauce koji made from soybeans and wheat is prepared by adding a concentrated salt solution and squeezed and fermented for about one year. Japanese says Sho-yu, Shou-yu. It is an essential seasoning for Japanese people When you get off at an overseas … Read More

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