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フィリピンで味の素の小袋はこんなパッケージデザインです。
今ここで使っている天然の調味料は鰹節・鰹節の粉・煮干しの粉・昆布・干しシイタケです。
これらは出汁をとるのに手間がかかります。
気力がみなぎった時でないと作る気になりません。
化学調味料は振り入れるだけなので手間がかかりません。
中華味・鶏スープも簡単に作れます。
粉末の化学調味料は便利で台所に欠かすことが出来ません。
In the Philippines, Ajinomoto packets have this kind of packaging design.
The natural seasonings I'm currently using are bonito flakes, bonito flake powder, dried sardine powder, kelp, and dried shiitake mushrooms.
Making broth from these takes time and effort.
I make broth in batches when I feel like it.
Chemical seasonings are easy to use; I sprinkle them in.
You can easily make Chinese-style flavors and chicken soup with them.
Powdered chemical seasonings are convenient and indispensable in my kitchen.
The natural seasonings I'm currently using are bonito flakes, bonito flake powder, dried sardine powder, kelp, and dried shiitake mushrooms.
Making broth from these takes time and effort.
I make broth in batches when I feel like it.
Chemical seasonings are easy to use; I sprinkle them in.
You can easily make Chinese-style flavors and chicken soup with them.
Powdered chemical seasonings are convenient and indispensable in my kitchen.
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