GN.127.0001
Ankake — Japanese Starch-Thickened Glaze and Sauce Technique (あんかけ)
Ankake (あんかけ, 'covered in sauce') is the Japanese technique of thickening a dashi-based sauce, soup,…
Japan — ankake technique
GN.127.0002
Ankake — Thickened Sauce Technique
Ankake (あんかけ) is the Japanese technique of thickening a sauce, broth, or dashi with katakuriko (pota…
Japan — Chinese-influence
GN.127.0003
Tentsuyu — Tempura Dipping Sauce (天つゆ)
Tentsuyu (天つゆ) is the dipping sauce for tempura — a clean, light dashi-soy-mirin broth served hot al…
Japan — tentsuyu develope