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" ... After leaving his prestigious position at the Hotel Hassler’s Imàgo restaurant last year, chef Francesco Apreda has set new roots at Idylio inside the Pantheon Iconic Hotel. The Neapolitan chef takes inspiration from his time spent in India and Japan to create tasting menus that express his mastery of aromas and technical skills in the kitchen. Apreda infuses his dishes with algae or dashi, creating intricate and subtle flavors that have won his new restaurant its first Michelin star. The zesty angel hair pasta with garlic, oil, chili flakes and smoked eel is one of the chef’s classics. ... "
" ... Dr. Ninomiya said, “it is completely safe to consume MSG daily. But there are so many other wonderful sources of umami such as Parmesan cheese and tomatoes. You don’t have to replace them just like you switch from fresh vegetables to vitamin supplements for convenience. If you feel something is missing on your dish, you can sprinkle some MSG over it, instead of making dashi from scratch.” ... "
" ... I love experimenting with new flavours and textures. At the moment I’m using some Asian influences in my dishes – for example, dashi and yuzu in our blowtorched mackerel dish. The acidity of the yuzu cuts through the mackerel perfectly, and the dashi glaze add sweetness to give the dish a real umami taste. ... "
" ... Just launched this month, the Japanese udon specialists in Soho and The City have created the “Omiyage Box” bringing Koya's signature fresh udon and dashi to kitchens across the UK for the first time. Handmade fresh the day prior to delivery, vacuum-packed to give a 7-day shelf life, each box contains Koya’s freshly made dashi broth and udon noodles - enough for two generous servings, packaged in a sleek package designed to fit through your letterbox. ... "
" ... “Sydney rock oysters on ice, dashi jelly and a good spoon of Sterling or Yasa caviar,” Carfax-Foster says. “Oh, and a glass of great champagne. My favourites are Ruinart or Krug.” ... "