Tham khảo Dashi

  1. ↑ “Umami – The Delicious 5th Taste You Need to Master!”. Molecular Recipes. Ngày 24 tháng 3 năm 2013. 
  2. ↑ Kaneko, Amy. Let's Cook Japanese Food!: Everyday Recipes for Home Cooking. tr. 15. 
  3. ↑ Hosking, Richard (2000). At the Japanese Table. Images of Asia. New York: Oxford University Press. tr. 43. ISBN 978-0-195-90980-7. LCCN 00058458. OCLC 44579064. 
  4. ↑ Ingredients used for making dashi at home cooking (Japanese).
  5. ↑ Ozeki, Erino (2008). “Fermented soybean products and Japanese standard taste”. Trong Christine M., Du Bois. The world of soy. Food series. Urbana: University of Illinois Press. tr. 155. ISBN 978-0-252-03341-4. LCCN 2007046950. OCLC 177019229. 
  6. ↑ Lindemann, B. (2002). “The Discovery of Umami”. Chemical Senses 27 (9): 843–844. ISSN 1464-3553. PMID 12438211. doi:10.1093/chemse/27.9.843.  Đã bỏ qua tham số không rõ |doi-access= (trợ giúp)

Liên quan