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Translations:List of cheeses/17/ja: Difference between revisions

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Created page with "===マレーシア=== {{See also/ja|:en:Malaysian cuisine}} {| class="wikitable sortable" style="width:100%" |- !Name !class="unsortable"| Image !Region !Description |- |スッスーマサム |[https://upload.wikimedia.org/wikipedia/en/4/46/Susu_Masam_Terengganu.jpg] |Kuala Berang, Terengganu |A rare delicacy made from fermented buffalo's milk originated particularly from Kuala Berang area in the state of Tere..."
 
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|スッスーマサム
|スッスーマサム
|[https://upload.wikimedia.org/wikipedia/en/4/46/Susu_Masam_Terengganu.jpg]
|[https://upload.wikimedia.org/wikipedia/en/4/46/Susu_Masam_Terengganu.jpg]
|[[:en:Kuala Berang|Kuala Berang]], [[:en:Terengganu|Terengganu]]
|[[:en:Kuala Berang|クアラ・ベラン]], [[:ja:トレンガヌ州|トレンガヌ州]]
|A rare delicacy made from fermented [[:en:Water buffalo|buffalo]]'s milk originated particularly from Kuala Berang area in the state of Terengganu. The milk is fermented inside a [[:en:bamboo|bamboo]] for one night or up to 3 days until the milk is mostly or completely solidified. The taste of the susu masam is described as creamy and sour similarly to [[:en:yogurt|yogurt]]. Susu masam is commonly eaten with rice and [[:en:Budu (sauce)|budu]]. It can also be eaten on its own or with sugar.
|特にトレンガヌ州のクアラ・ベラン地域が原産で、[[:ja:水牛|水牛]]の乳を発酵させて作る珍しい珍味である。水牛の乳を[[:ja:竹|竹]]の中で一晩から3日ほど発酵させ、乳がほとんど、あるいは完全に固まるまで発酵させる。スッスー・マサムの味は、[[:ja:ヨーグルト|ヨーグルト]]のようなクリーミーで酸味があると言われている。スッスー・マサムはご飯や[[:ja:ブドゥ|ブドゥ]]と一緒に食べるのが一般的だ。また、そのまま、あるいは砂糖と一緒に食べることもできる。
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