English
だし（じる）
soup ; stock
だしじるを じゅうぶんに いれて、ちょうじかん よわびで にた りょうりを にこみと いいます。
だし汁を十分に入れて、長時間弱火で煮た料理を煮込みと言います。
A dish where you put in enough soup stock and stew in low heat for many hours is called nikomi.
〜和え
- dressed with sauce
和え物
food such as vegetables, fish and seafood dressed with sauce
灰汁
scum (often rises to the surface when boiling something) ; bitterness
灰汁を取る
to skim the scum
揚げ物
fried food/dish
