Menu Proposal to Use Powdered Agar

Research Japanese OPEN
土屋, ひろ子 ; 嶋村, 桃子 ; 小松, 沙霧 (2015)
  • Publisher: 岐阜女子大学
  • Journal: 食文化研究 = FOOD CULTURE RESEARCH, issue 2, pages 39-46 (issn: 2188-4110)
  • Subject: 恵那市山岡町 | tempura sauce gelée | powdered agar | ミルフィーユ 丼 | mille-feuille rice bowl topped with meat | 粉寒天 | 天つゆジュレ | Yamaoka Cho, Ena City
    mesheuropmc: food and beverages

The author was involved in the development of the menu items that might be sold at “Taisho Village”, a theme park. Requirements in the menu development were that cooking should be simple as it starts cooking after receiving orders and it should have attractive appearanc... View more
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