Tahu: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
Rescuing 4 sources and tagging 2 as dead.) #IABot (v2.0.8 |
|||
Baris 14:
wuu=deu<sup>去</sup> vu<sup>去</sup> <sub>(Wuu Pinyin)</sub><br />[dɤɯ.vʊ] <sub>([[International Phonetic Alphabet|IPA]])</sub>|
h=teu<sup>55</sup> fu<sup>55</sup>|
tgl=tokwa<ref>{{cite news|url=http://newsinfo.inquirer.net/inquirerheadlines/nation/view/20081104-170110/After-cheap-rice-P10-Budget-Ulam|title=After cheap rice, ‘P10 Budget Ulam’|author=Remo, Amy R.|publisher=Philippine Daily Inquirer|date=2008-11-04}}</ref><ref>{{cite news|url=http://www.highbeam.com/doc/1P1-108595369.html|title=Filipino food served 'hawker' style|publisher=
lang3=Indonesia|
lang3_content=tahu|
Baris 49:
{{Main|Dubu}}
[[Berkas:Korean.food-Sundubu.jjigae-01.jpg|jmpl|ka|200px|Masakan ''[[sundubu jjigae]]''.]]
'''Dubu''' adalah '''tahu Korea''' (豆腐, 두부).<ref name="sejarahtahu">{{en}}[http://www.soyinfocenter.com/HSS/tofu3.php HISTORY OF TOFU IN SOUTH AND SOUTHEAST ASIA], ''soyinfocenter''. Diakses pada 1 Mei 2010. </ref> [[Orang Korea]] memanfaatkan tahu untuk berbagai jenis [[masakan]].<ref name="tahu koryo">{{en}}[http://bukgu.gwangju.kr/contents.jsp?S=S42&M=030600000000 Hand-made Tofu]{{Pranala mati|date=Maret 2021 |bot=InternetArchiveBot |fix-attempted=yes }}, ''gwangju''. Diakses pada 1 Mei 2010.</ref>
Referensi awal mengenai tahu di Korea dapat ditemukan dalam ''Catatan Mogeun'' (''Mogeunjip'') yang ditulis oleh [[Yi Saek]] (bernama pena ''Mogeun'', 1328-1396) pada zaman [[Dinasti Goryeo]] (938-1392).
Baris 58:
| title = Dubu-Jeongol -Traditional Dish of Dubu (Tofu) and Vegetables
| journal = Koreana
| volume =
| issue = 1
| pages = 77-79
| doi =
| id =
| url = http://koreana.kf.or.kr/pdf_file/2006/2006_SPRING_E076.pdf
| format =
| accessdate = 26 April 2010
| archive-date = 2018-01-06
| archive-url = https://web.archive.org/web/20180106063718/http://koreana.kf.or.kr/pdf_file/2006/2006_SPRING_E076.pdf
| dead-url = yes
}}</ref> Dalam satu puisinya, Yi Saek mengungkapkan kelezatan tahu yang baru saja dibuat.<ref name="Dubu Jeongol"/>
Baris 81 ⟶ 84:
| author = Kim Joo-young
| year = 1997
| month =
| title = Ch'odang Village in Kangnung
| journal = Koreana
| volume =
| issue = 2
| pages = 77-79
| doi =
| id =
| url = http://koreana.kf.or.kr/viewPdf.asp?filename=1997_SUMMER_E054.pdf
| format =
| accessdate = 1-5-2010
| archive-date = 2016-03-04
| archive-url = https://web.archive.org/web/20160304002229/http://koreana.kf.or.kr/viewPdf.asp?filename=1997_SUMMER_E054.pdf
| dead-url = yes
}}</ref> ''Sundubu'' dimakan dengan kecap dan bumbu-bumbu pedas sambil minum [[makgeolli]].<ref name="kangnung"/>
* ''[[Dubu kimchi]]'', tahu goreng dengan [[kimchi]].<ref name="dubu kimchi">{{en}}[http://mykoreankitchen.com/2006/12/21/tofu-kimchi-dubu-kimchi-in-korean/ Dubu Kimchi], ''mykoreankitchen''. Diakses pada 12 Mei 2010.</ref>
* ''[[Dubu jorim]]'', tahu goreng dengan saus [[jorim]] yang terbuat dari campuran bumbu-bumbu.<ref>{{en}}[http://www.mykoreandiet.com/healthy-korean-food/simmered-tofu-tofu-jorim-dubu-jorim-dubu-ganjang-jorim.html Dubu Jorim] {{Webarchive|url=https://web.archive.org/web/20180217124214/http://www.mykoreandiet.com/healthy-korean-food/simmered-tofu-tofu-jorim-dubu-jorim-dubu-ganjang-jorim.html |date=2018-02-17 }},''mykoreandiet''. Diakses pada 26 April 2010.</ref>
* ''[[Sundubu jjigae]]'' adalah [[jjigae]] dengan [[gochujang]] berisi [[tahu sutera]] (sundubu) dan sayur-sayuran.<ref name="sundubu">{{en}}[http://koreanfood.about.com/od/soupsandstews/r/Soondubuchigae.htm Spicy Korean Soft Tofu Stew (Soondubuchigae)], ''koreanfood''. Diakses pada 1 Mei 2010.</ref>
Baris 123 ⟶ 129:
* {{citation|title=Brain aging and midlife tofu consumption|first7=D.|pmid=10763906|archive-date=23 July 2008|archive-url=https://web.archive.org/web/20080723120819/http://www.jacn.org/cgi/content/full/19/2/242|url=http://www.jacn.org/cgi/content/full/19/2/242|pages=242–255|issue=2|volume=19|date=April 1, 2000|journal=Journal of the American College of Nutrition|first8=W.|last8=Markesbery|last7=Davis|last1=White|first6=J.|last6=Nelson|first5=J.|last5=Hardman|first4=K.|last4=Masaki|first3=G. W.|last3=Ross|first2=H.|last2=Petrovitch|first1=L. R.|doi=10.1080/07315724.2000.10718923}}>
* [https://books.google.com/books?id=JTr-ouCbL2AC&pg=PA801&lpg=PA801&dq=dou+fu+contains+calcium&source=bl&ots=1011pbbfxj&sig=dJECMgrGhjwcZUNO6W-Y2t3VZ_c&hl=sv#v=onepage&q&f=false ''The Oxford companion to food'' Alan Davidson, Tom Jaine]
* [https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2024116/ "The Secrets of Tofu across Japan"] {{Webarchive|url=https://web.archive.org/web/20190223074615/https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2024116/ |date=2019-02-23 }}, sebuah film dokumenter ber[[bahasa Inggris]] ½ jam dari lembaga penyiaran negara [[Jepang]] NHK World-Jepang menggambarkan produksi, penggunaan kuliner, dan makna budaya dari tahu.
<br />{{Authority control}}
| |||