サービングのサイズ
2017
activity
baechu
baek
boiled
bok choy
bowl
breaded
breakfast
cabbage
carrot
chili pepper
chinese culture
choice
chopsticks
container
cooking
cooking pan
crockery
crucifers
cultures
cutting
cutting board
dieting
dinner
directly above
dry
east asian culture
fermenting
fine dining
fish
fish cakes
food
food and drink
garlic
ginger
glue
gourmet
healthy eating
homemade
horizontal
human body part
human hand
indigenous culture
ingredient
japan
japanese culture
japanese food
jar
kimchee
kkakdugi
kombu
korea
korean culture
korean food
korean udon
koreanese korean
making
marinated
meal
meat
miso sauce
miso soup
mixing
motion
no people
noodle soup
noodles
nori
oisobagi
organic
packing
pasta
pepper vegetable
photography
pickled
prawn
preserved
radish
ramen noodles
red
red chili pepper
restaurant
savory food
scallion
seafood
shrimp seafood
side view
single object
soup
soup bowl
south
soy sauce udon noodles
spice
staple
state food
steam
steamed
table
udon noodles
usa
variation
vegetable
vegetable kimchee
vegetarian food
washoku
white color
yeolmukimchi