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Ri Ben Nan Zi Tian Tian Shang Cai

KAZU (Author)
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Ri Ben Nan Zi Tian Tian Shang Cai
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Product Title: Ri Ben Nan Zi Tian Tian Shang Cai 日本男子天天上菜 日本男子天天上菜 Ri Ben Nan Zi Tian Tian Shang Cai Ri Ben Nan Zi Tian Tian Shang Cai
Author Name(s): KAZU (Author) KAZU (Author) KAZU (Author) KAZU (Author) KAZU (Author)
ISBN: 9789864594238
Release Date: 2022-08-04
Language: Traditional Chinese
Pages: 144 Pages
Publisher: Ji Mu Wen Hua
Package Weight: 400 (g)
Shipment Unit: 2 What is it?
YesAsia Catalog No.: 1115172978

Product Information

網路觀看突破三百萬次,
日本家庭料理研究家KAZU專為廚藝小白設計的基礎料理
用最容易取得的超市食材
只要3或5步驟馬上完成
短時間迅速掌握料理技巧
零基礎也能做出純正和式風味

日本家庭料理研究家──KAZU ,以輕鬆不複雜的方式介紹簡單好上手的日式家常菜,書中不只有實用的料理技巧,還有日式料理小知識,希望能藉由分享這些食譜,讓大家不用出國、不用外食也能做出純粹的日式風味!

「喜歡吃美味的料理,但是卻沒有勇氣做看看。」
我常常收到這樣的留言或是周遭朋友給我這樣的回應。第一次做料理的人,常因為參考的食譜步驟太多而放棄,雖然買了材料,卻在看食譜的瞬間秒放棄。如果你也是的話,那我們應該會成為好朋友。讓我將這份禮物送給你。
這是一本集結簡單步驟、食材輕鬆買,就能做出道地日本料理的食譜。盡量減少麻煩的手續,去蕪存菁留下最必要的作法,推薦給料理新手,以及和我一樣個性嫌麻煩的人。
──日本男子 KAZU

料理之前應該要知道的事
【廚房道具】為了讓每天的料理時光更輕鬆,精選廚具產品是必要的,KAZU告訴你用什麼廚房道具有如神助,什麼是如果沒有會感到有一點點困擾。
【食材選擇與採購】日本的產品在台灣已經很容易買到,有的也可以用台灣食材取代,KAZU告訴你有什麼可以取代。

日式料理神隊友
【醬油】什麼是「濃口醬油」?什麼是「薄口醬油」?口味上有何不同?在台灣可用什麼取代?「鰹魚醬油」是不是醬油?
【味醂】「味醂」和「味醂風調味料」有何不同?該選擇那一種?
【昆布/鰹魚高湯】日本人最常用的「高湯」是什麼?KAZU再偷偷教你一款非常簡易美味的昆布高湯作法!
【味噌】味噌在全日本,隨著產地不同,有各式各樣的味道,大家心裡一定有「用什麼味噌比較適合?」的疑問吧!

料理總整理
【3步驟】5道小菜及10道主菜。
【5步驟】牛肉料理、豬肉料理、雞肉料理、蔬食料理各10道。
【快速甜點】5道超快速完成的簡易甜點。
【特輯】日式名物:大阪燒與章魚燒 & 日式點心:醬油糰子
【附錄】新手Q&A

TASTY NOTE&日式料理小知識
「時雨煮」的說法從何而來?「白蘿蔔」如何快速預先加熱?提供你不可不知的經驗與小技巧。


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Additional Information may be provided by the manufacturer, supplier, or a third party, and may be in its original language
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  • Region & Language: Hong Kong United States - English
  • *Reference Currency: No Reference Currency
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