| sassafras o. |
the volatile oil distilled from the root of Sassafras albidum; it contains safrole and is toxic and carcinogenic.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| Sassafras |
bark used in medicines and beverages
출처: www.ndspls.org/misc/terms.htm
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| sashimi |
Raw fish, sliced paper thin, and served in a beautiful arrangement accompanied by wasabi, soy and oshinko no. The most common sashimi is tuna; the most deadly is fugu (blowfish), because of the danger of poisoning. Fugu chefs must be specially trained and certified; if a customer dies as a result of their faulty preparation, the chef can confidently expect to lose his head
출처: www.corrieweb.nl/japan/glossary.htm
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| sashimi |
in Japanese cuisine, sliced raw fish, often served with pickled ginger, soy sauce and wasabi. Cf. sushi.
출처: www.theworldwidegourmet.com/glossary/japanese.htm
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| sashimi |
Raw fish fillets without the vinegared sushi rice. Sashimi is fresh, raw, chilled, sliced, and elegantly arranged. Ideally, sashimi is best when fresh, but most fish freeze well and are served after thawing. Sashimi may be garnished with raw vegetables, leaves of knot grass, parsley, lettuce, shredded daikon radish, and sometimes seaweed or cucumber. Sashimi is odorless and very delicate. ...
출처: www.nephco.com/sushi/definitions_3.html
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