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2 statements, 0 sitelinks - 13:34, 8 January 2024
{{Short description|Cuisine of the people of Indian-Indonesians}}
{{Cuisine of Indonesia/ja}}
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11 KB (607 words) - 08:30, 21 June 2025
{{Short description|Genus of bacteria}}
| authority = [[Sigurd Orla-Jensen|Orla-Jensen]] 1924 (Approved Lists 1980)
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19 KB (2,457 words) - 09:44, 18 April 2024
{{Short description|Genus of bacteria}}
| authority = [[Sigurd Orla-Jensen|Orla-Jensen]] 1924 (Approved Lists 1980)
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19 KB (2,499 words) - 09:43, 18 April 2024
{{Short description|Cuisine of the people of Indian-Indonesians}}
{{Cuisine of Indonesia}}
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8 KB (1,109 words) - 21:01, 20 June 2025
{{Short description|Cuisine of the people of Indian-Indonesians}}
{{Cuisine of Indonesia}}
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8 KB (1,135 words) - 21:01, 20 June 2025
グレイビーソースに関する最も初期の記録された言及の一つは、14世紀に遡る「[[Wikipedia:The Forme of Cury|The Forme of Cury]]」という題名の英国のレシピ本にある。グレイビーという用語は、肉または魚のブイヨンを意味する古フランス語の単語に由来し、14世紀のフランス語
...30 25 Mashed potatoes with gravy from Wegmans in the Franklin Farm section of Oak Hill, Fairfax County, Virginia.jpg|thumb|アメリカのスーパーマーケットの[[Mashed potato
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15 KB (421 words) - 14:18, 28 May 2025
{{Cuisine of Indonesia/ja}}
==パダン料理の一覧{{Anchor|List of Padang foods}}==
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22 KB (873 words) - 12:37, 25 June 2025
...ce]]s'''. Specifically these are [[Food additive|food or drink additives]] of mostly [[botanical]] origin used in nutritionally insignificant quantities
...''Houttuynia cordata'']]) (Guizhou, Sichuan, Yunnan, and Guangxi provinces of [[Chinese cuisine|China]])
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16 KB (1,905 words) - 22:24, 30 December 2022
{{Short description|Culinary traditions of Asia}}
{{Culture of Asia sidebar}}
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10 KB (1,569 words) - 16:57, 25 May 2025
{{Short description|Culinary traditions of Asia}}
{{Culture of Asia sidebar}}
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11 KB (1,623 words) - 16:57, 25 May 2025
{{Short description|Sauce made from the juices of meats}}
| main_ingredient = Juices of [[meat]]s and [[vegetable]]s, [[thickeners]], gravy salt, [[gravy browning]
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10 KB (1,609 words) - 13:57, 28 May 2025
{{Short description|Sauce made from the juices of meats}}
| main_ingredient = Juices of [[meat]]s and [[vegetable]]s, [[thickeners]], gravy salt, [[gravy browning]
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11 KB (1,653 words) - 13:57, 28 May 2025
料理とは、独特の[[ingredient/ja|食材]]、[[List of cooking techniques/ja|調理法]]、[[Dish (food)/ja|ディッシュ]]によって特徴づけられる調理のスタイルであり、通
...eservation)/ja|塩漬け]]、[[pickling/ja|ピクルス]]によって保存された食品は、その変化した味覚特性のために[[List of cuisines/ja|世界の料理]]において重要なままである。
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21 KB (1,034 words) - 16:28, 25 May 2025
{{Short description|Characteristic style of cooking practices and traditions}}
...is a style of cooking characterized by distinctive [[ingredient]]s, [[List of cooking techniques|techniques]] and [[Dish (food)|dishes]], and usually ass
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17 KB (2,446 words) - 10:13, 25 May 2025
{{Short description|Characteristic style of cooking practices and traditions}}
...is a style of cooking characterized by distinctive [[ingredient]]s, [[List of cooking techniques|techniques]] and [[Dish (food)|dishes]], and usually ass
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17 KB (2,516 words) - 10:12, 25 May 2025
...flavor]]. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may i
...o be eaten, though for some it is fine to do so. [[Parsley]] is an example of a traditional garnish; this pungent green [[herb]] has small distinctly sha
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23 KB (3,258 words) - 16:08, 3 January 2023
{{Short description|Cuisine of the Minangkabau people of Indonesia}}
[[File:Nasi Kapau.JPG|thumb|260px|An array of ''[[nasi kapau]]'' dishes, Minangkabau Bukittinggi cuisine.]]
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16 KB (2,329 words) - 10:41, 25 June 2025
{{Short description|Cuisine of the Minangkabau people of Indonesia}}
[[File:Nasi Kapau.JPG|thumb|260px|An array of ''[[nasi kapau]]'' dishes, Minangkabau Bukittinggi cuisine.]]
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16 KB (2,367 words) - 10:41, 25 June 2025
| [[Poha (rice)/ja|ポーハ]] ||[[File:Poha, a snack made of flattened rice.jpg|120px]] || マディヤ・プラデーシュ州の名物料理。インド中央部で一般的なスナック。平らな米、ジャガイモ、
...of a tandoori chicken.JPG|center|120px]] ||タンドーリ・チキンという料理は、[[:en:Partition of India|インドとパキスタン]]の独立以前に[[:en:Punjab|パンジャブ]]で生まれた。
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53 KB (2,002 words) - 09:45, 28 May 2025