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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ====Asia==== Mature ginger rhizomes are [[fibrous]] and nearly dry. The juice from ginger roots is often used as a seasoning in [[Indian cuisine|Indian recipes]] and is a common ingredient of [[Chinese Cuisine|Chinese]], [[Korean cuisine|Korean]], [[Japanese Cuisine|Japanese]], [[Vietnamese cuisine|Vietnamese]], and many South Asian cuisines for [[flavoring]] dishes such as [[seafood]], [[meat]], and [[vegetarian dishes]]. |
| h Japanese (ja) | ====アジア==== 成熟したショウガの根茎は[[fibrous/ja|繊維質]]で、ほとんど乾燥している。ショウガの根から出る汁は、[[Indian cuisine/ja|インド料理]]の味付けによく使われ、[[Chinese Cuisine/ja|中国料理]]、[[Korean cuisine/ja|韓国料理]]、[[Japanese Cuisine/ja|日本料理]]、[[Vietnamese cuisine/ja|ベトナム料理]]、および多くの南アジア料理で、[[seafood/ja|魚介類]]、[[meat/ja|肉類]]、[[vegetarian dishes/ja|ベジタリアン料理]]などの[[flavoring/ja|風味付け]]に一般的に使われる材料である。 |