当你看到这篇文章的标题和我的名字时,你一定会觉得有点儿奇怪。“安宪广”是一个地道的韩国人的姓名,而我却要在这里介绍日本传统食品。其实,我是一个生在日本、长在日本的韩国人。所以我的生活习惯和美食品味跟日本人一样。 日本的火锅称得上是千姿百态、风格各异。每个地方选用的材料、制作的方法都是不一样,甚至各个家庭也有自己的独特性,根本不可能一口气说完。所以我要介绍的是在冬天我的家庭制作的典型的火锅。 首先制作的是用来蘸食物的调味料,调味料的主要成分是酱油和一种日本的没有甜味的桔子汁,比例是1:1。在我家还要加上少许的味精和醋,这样才更符合我们的口味,接下来在锅中放入水、干的海带(我们叫“昆布”)、鱼干(鲣节)一起煮,等水开后,再把海带和 When you see the title of this article and my name, you will feel a bit strange. Anxianguang is the name of an authentic Korean, and I am going to introduce Japanese traditional food here. Actually, I am a Korean who grew up in Japan and grew up in Japan. So my lifestyle and food tastes like the Japanese. Japan’s hot pot can be described as a mix of different styles. The materials used in each place, the methods of making are different, and even every family has its own uniqueness, it is impossible to finish at one go. So what I want to introduce is a typical hot pot made by my family in the winter. The first ingredient to make is a seasoning that is used to dip the food. Seasonings are mainly made from soy sauce and a Japanese sweet orange juice in a ratio of 1: 1. Add a little MSG and vinegar to my family to make it more in line with our tastes. Next, put the water into the pot, dry kelp (we call it “kelp”), dried fish (kelp), etc. Water, then kelp and