The amount of “measuring spoon” is the capacity to enter the spoon, not the weight. When we measure the material expressed as “gram” with a spoon, please note that the number of grams varies depending on the type of material.
On this site, we have opened the recipe actually made by the cook. The cook is changing the taste depending on the temperature and humidity, the ingredients’ flavor, and the menu conditions
Recipe to make with ratio Fine adjustment of flavor by ingredients, temperature, menuCan arrange to your liking
Recipe with fixed quantity The quantity varies depending on the store Used as source etc.
Even regular recipes are tasty enough, but arrange themselves as self-made and make recipes yourself.
Fine adjustment of taste
Enjoy a refreshing taste when the temperature is high
When the temperature is low put out a taste that is rich
When it is cold, warm things
If the ingredients are sweet, sweetness discreet
If main dishes are seasoned firmly. Light side seasoned if side dishes
Fine tuning the taste by considering it. The above is just about used for example, but for reference.
Tasting is important
Of course, you can taste the taste in some places. The timing of tasting is just after mixing seasonings.
The point of tasting is to eat ingredients together (I do not know by licking soup stock)
Watch the ingredients well
Seasoning changes with the taste of ingredients As you know, the same ingredients taste different. It is a point to judge it. I do not understand it by appearance. Also important here is “tasting”. Tasting here is a point to eat when ingredients can be eaten. If the ingredients are sweet, we will reduce sugar and mirin. If it is salty, reduce salt and soy sauce.
Follow the procedure
Be sure to observe the procedure of the recipe Because there is a reason, it is a troublesome procedure. If you do theoretically as to what to do for this procedure, it will be useful to understand easily. Let’s not leave out saying it is troublesome. It causes serious troubles. Example) Fishy smell, fire not passed, taste not stained
There are sites and books that have recipes, both procedures and recipes are different. This means that there is no fixed cooking (although there are absolute procedures). If there are ten cooks, you can make tastes in ten ways. Please use this site to finish your preference as you like.