Sichimi: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
←Membuat halaman berisi 'thumb|right|Shichimi tōgarashi '''Shichimi tōgarashi''' (Japanese: 七味唐辛子,...' Tag: |
Tidak ada ringkasan suntingan |
||
| Baris 4: | Baris 4: | ||
* [[Sanshō_(spice)| sanshō]] yang digiling |
* [[Sanshō_(spice)| sanshō]] yang digiling |
||
* Kulit [[jeruk]] panggang |
* Kulit [[jeruk]] panggang |
||
* biji |
* biji wijen hitam |
||
* biji |
* biji wijen putih |
||
* biji ganja <ref>{{Cite web | last = Hongo| first = Jun | title = Hemp OK as rope, not as dope | work = The Japan Times | date = Dec 11, 2007 | url = http://search.japantimes.co.jp/cgi-bin/nn20071211i1.html | accessdate = 2010-05-22}}</ref> |
* biji ganja <ref>{{Cite web | last = Hongo| first = Jun | title = Hemp OK as rope, not as dope | work = The Japan Times | date = Dec 11, 2007 | url = http://search.japantimes.co.jp/cgi-bin/nn20071211i1.html | accessdate = 2010-05-22}}</ref> |
||
* jahe giiling<ref name="zeldes" /> |
* jahe giiling<ref name="zeldes" /> |
||
Revisi per 12 Desember 2014 10.34
Shichimi tōgarashi (Japanese: 七味唐辛子, yang berarti "cabe dengan tujuh rasa"), atau lebih populer dengan sebutan also known as nana-iro tōgarashi (七色唐辛子)[1][2] atau sichimi saja, adalah jenis campuran rempah 7 rasa yang dikenal di Jepang. [3] Tujuh bahan ini di antaranya:
- cabe merah kering yang digiling kasar sebagai bahan utama
- sanshō yang digiling
- Kulit jeruk panggang
- biji wijen hitam
- biji wijen putih
- biji ganja [4]
- jahe giiling[3]
- nori atau aonori
- ^ Nihon Kokugo Daijiten (dictionary).
- ^ Shin Meikai kokugo jiten (dictionary).
- ^ a b Zeldes, Leah A. (2010-04-14). "Eat this! Shichimi togarashi, zesty Japanese seasoning". Dining Chicago. Chicago's Restaurant & Entertainment Guide. Diakses tanggal 2010-05-22.
- ^ Hongo, Jun (Dec 11, 2007). "Hemp OK as rope, not as dope". The Japan Times. Diakses tanggal 2010-05-22.