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Ponzu (ポン酢) (Japanese pronunciation:) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. It is tart, with a thin, watery consistency. Ponzu shōyu or ponzu jōyu ( ポン酢醤油 ) is ponzu with soy sauce ( shōyu ) added, and the mixed dark brown product is widely referred to as ...
This is the pronunciation key for IPA transcriptions of Japanese on Wikipedia. It provides a set of symbols to represent the pronunciation of Japanese in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Yandex Translate (Russian: Яндекс Переводчик, romanized: Yandeks Perevodchik) is a web service provided by Yandex, intended for the translation of web pages into another language. The service uses a self-learning statistical machine translation , [ 3 ] developed by Yandex. [ 4 ]
The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, and the final dish may be garnished with spring onions. Shio-dare (塩ダレ, salt tare) is a clear, salty sauce that contains lemon, salt, oil, and Welsh onions. Goma-dare (ゴマだれ, sesame tare) is a sesame seed
Lingoes offers to translate a text via a mouse-over popup, or by double-clicking the selected text. Additional tools, termed as appendices in the program, include a currency converter , weights and measure units converter and international time zones converter.
Shottsuru (塩魚汁) is a pungent regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known as hatahata ( Arctoscopus japonicus or sailfin sandfish ), and its production is associated with the Akita region.
Naver Papago (Korean: 네이버 파파고), shortened to Papago and stylized as papago, is a multilingual machine translation cloud service provided by Naver Corporation. The name Papago comes from the Esperanto word for parrot , Esperanto being a constructed language.
Mitarashi dango (みたらし団子、御手洗団子) are a type of Japanese dango (rice dumpling) covered with a sweet soy sauce glaze. They are skewered onto sticks in groups of 3–5 (traditionally 5) and are characterized by their glassy glaze and burnt fragrance.