今日のnew words 50日目
marinate
to leave meat or fish in a sauce for a period of time before cooking it
ferment
to undergo a chemical change because of yeast or bacteria
savory
(of food) having a flavor that is salty or spicy, rather than sweet
perception
the way someone thinks about or understands something
yeast
a microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.
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