A confectionery sauce made by adding sugar to a small amount of water, heating it until it turns brown and releases a fragrance, and then dissolving it in a small amount of hot water. It is used to flavor custard puddings, etc. Source: About Shogakukan Digital Daijisen Information | Legend |
砂糖に少量の水を加え、茶褐色で香りが出るくらいに加熱し、少量の湯で溶かした菓子用のソース。カスタードプディングの香りづけなどに用いる。
出典 小学館デジタル大辞泉について 情報 | 凡例 |
>>: Caramelization reaction - Caramelization reaction
… [Shinji Takano]. … *Some of the terminology tha...
A method to examine pollen contained in sediments...
A smoking tool for chopped tobacco. It consists of...
The second invasion of Korea by the Qing Dynasty o...
A castle town formed in the center of present-day ...
Born April 11, 1893 in Middletown, Connecticut Die...
…[Murata Gen] [Nitta Aya]. … *Some of the termino...
A name for female Kabuki actors. In the Edo perio...
Law No. 13 of 1946. Temporary legislation enacted ...
…It was also called “Oden-kasuri.” It is a distin...
It is a division of the ceramics industry, and co...
Year of death: 1041.2.4 Year of birth: Kōhō 3 (966...
...If the admission fee per person is 2,000 yen f...
A spiritual being that protects an individual, reg...
…In the 1620s, many news media (corantos) similar...