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Japanese Recipes & Chinese Cookbook asian
Japanese Recipes & Chinese Cookbook asian
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Rhonda Lauret Parkinson - 2003 - 304 pages - Preview
They are frequently toasted before use. shoyu: The Japanese version of light soy sauce, shoyu can be used in Chinese cooking. soy sauce, dark: A soybean-based sauce that is aged for a longer period of time than regular (light) soy sauce ...