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Ajitsuke Tamago, also known as Ajitama (味玉), literally translates to "seasoned eggs" in Japanese. These marinated eggs are a classic accompaniment in Japanese cuisine,.

Here are the specialties from each country with their local names, using techniques similar to Yudane:

1. Tangzhong 汤中 (China): This method is.

Shokupan 食パン, this Japanese bread with endless tenderness, will melt you away! Between milk bread and sliced bread, it combines the best of both worlds to offer a soft, airy.

Fond Blanc De Poultry

Ingredients for 1.5 liters:
1 kg of chicken giblets
1 carrot
1 onion
1 leek
1 chopped shallot
1 bouquet garni

Brown veal stock

Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 tablespoon of concentrated tomato

White veal stock

Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 leek
1 stalk of celery
1.