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| Authors | ASAHIYASHUPPAN HENSHU BU |
|---|---|
| Publishers | Asahiyashuppan |
| Release Date: Oct 15, 2021(JST) | |
つけめん まぜそば 人気ラーメン店の最新技術 - 旭屋出版編集部/著
| Viewer Type |
Neowing eBook Reader
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|---|---|
| Price | 3465 yen |
| Points You Earn | 34 points (1%) |
| Compatible Devices |
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| Pages |
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| Release Date | Nov 27, 2020(JST) |
Description in Japanese
※この商品はタブレットなど大きいディスプレイを備えた端末で読むことに適しています。また、文字だけを拡大することや、文字列のハイライト、検索、辞書の参照、引用などの機能が使用できません。
ラーメン店の定番メニューになったつけめん、まぜそば。人気ラーメン店のつけめんに使うスープの仕込み方、タレ、具材の作り方や、つけ汁の味の構成を写真とともにくわしく紹介します。また、人気ラーメン店のまぜそばの、味の組み立てをくわしく解説。自家製麺店では製麺法も掲載。18店のつけめんの技術、11品の人気まぜそばの味づくりを解説。【主な掲載店】つけ麺 道(東京・亀有)、カラシビつけ麺 鬼金棒(東京・神田)、つけ麺 ぎんや(愛知・名古屋)、麺屋 一燈(東京・新小岩)、町田汁場 しおらーめん 進化(東京・町田)...ほか。巻末の「進化するつけめん まぜそば」では、多様化してきたつけめん、まぜそばについて解説。
Translate Description
*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region.
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|---|---|
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| Release Date: Oct 15, 2021(JST) | |
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