Anchidashi is called Nibosidashi, which is classified as Nibosidashi (a dish that is soaked in cold water and then used on fire) and Mizudashi (a dish that is soaked in cold water and used as it is). There was an error in the class note, so I revised it to August 19, so please download the class materials again!!
Anchidashi is called nibosidashi, which is classified as nidashi (a dish that is soaked in cold water and then burned to use) and Mizudashi (a dish that is soaked in cold water and used as it is).
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classmate
8/14/2020
After retirement, I wanted to learn Japanese food condiments and soup again according to the rules, so I signed up for the course.
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Choiscook
크리에이터
8/15/2020
Welcome. You'll be able to learn the Japanese seasoning and how to make soup again. If you have any questions while studying, please ask me!^^ By the time you're done, you'll be able to cook some seasoning and some good food again :-)
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효주재현아빠
8/15/2020
When making shogayaki, use sugar before soy sauce.
