Ikeda wanted to pin down an ineffable taste he identified in dashi, a soup stock made from tuna and seaweed.
池田想要确认他在喝鱼汤时体会到的一种无法形容的味道，这个鱼汤是用吞拿鱼和海藻熬成的高汤。
You have a big copper bowl in the center of the table with soup stock in it, heated by charcoal or a gas element.
人们把一个装着汤的大铜锅放在桌子正中央，下面用木炭或气体燃料加热。
Adding such richness to the interface is like adding a variety of ingredients to a soup stock-it enhances the entire meal.
将这种丰富性添加到界面中，就像将不同的调料添加到肉汤里——让整个食物变得更丰富。
You probably knew that you can save chicken carcasses and beef bones to make soup stock. But those other spare parts can be useful, as well.
你应该知道的吧，存着鸡架骨和牛肉骨，可以熬制老汤，但其实剩余部分也是很有用的。
They get soup, have a soup stock that is coming from the fish they use, so sometimes you get to have great miso soup at the sushi restaurant and also some little appetizer type.
寿司店会供应用鱼类熬制的高汤，所以在寿司店可以享用到非常美味的味噌汤和一些开胃菜。
For a basic soup you'll need about 7oz of fresh nettle tips (pick them wearing rubber gloves). Add 1lb of potatoes (peeled and cubed), a dash of cream and about four cups of stock.
3克左右新鲜的嫩荨麻叶（采摘时戴橡胶手套）、500克左右土豆（去皮、切成丁状）、少许乳酪、四杯左右高汤。
Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
在一个大汤锅或者荷兰烤箱加入扁豆，水或者高汤，洋葱，大蒜瓣和月桂树叶。
An essential part of the soup is the stock known as “dashi, ” which is classically made from katsuobushi (dried, cured skipjack tuna) and the kelp known as kombu.
汤的一个十分重要组成部分，是被称为“鱼汤”的原料，这是一种经典做法，由日本木鱼（katsuobushi）（干燥，固化后的鲣鱼）及被称作海带的海藻灰做成。
But those who favour creamy soups should beware. Researchers stressed the soup must be low-calorie and based on stock, not cream.
但喜欢喝带有奶油成分的汤的人得注意。研究人员强调，这种汤的热量必须低，要以汤为主要原料，而不是奶油。
But those who favour creamy soups should beware. Researchers stressed the soup must be low-calorie and based on stock, not cream.
但喜欢喝带有奶油成分的汤的人得注意。研究人员强调，这种汤的热量必须低，要以汤为主要原料，而不是奶油。
应用推荐