Okowa
 Okowa bento | |
| Jeneng liyané | おこわ (強飯) |
|---|---|
| Jinis | steamed rice dish |
| Panggonan asal | Japan |
| Olah-olahan nasional gegayutan | Japanese |
| Hawa ajangan | Room Temperature |
| Woworan pokok | rice, meat or vegetables |
| Woworan kang lumrah kaanggo | wild herbs (sansai okowa) and vessel chestnuts (kuri okowa) |
| Variasi | Sekihan or Kowameshi |
 Buku masakan: "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi  Médhia: Okowa おこわ (強飯) | |
Okowaお こ わ (強 飯) yaiku panganan beras kukus Jepang sing digawé saka beras ketan dicampur daging utawa janganan.[1] Kadhangkala digabung karo ramuan liya (sansai okowa) lan buah berangan (kuri okowa). olahan beras ketan umume dicampur karo kacang Azuki supaya diwenehi warna abang kanggo perayaan, digawé kanthi nggodhog beras biasa karo kacang Azuki.[2][3] Amarga Okowa tegese dipangan ing suhu ruangan, mula digunakake kanggo nggunakake onigiri supaya kapasitas beku kanthi becik.
Cathetan sikil
[besut | besut sumber]- ↑ "Food and Wine Festivals and Events Around the World", C. Michael Hall, Liz Sharples, ISBN 1136402691
- ↑ "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi ISBN 9781928914655
- ↑ "Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku", Elizabeth Andoh, ISBN 9781607743705