Category: Ingredients/products
07
May
FUJI-SAN SALMON (Rainbow trout) DRESSING AND RECIPE
by Jacky Royer
No Comments
FUJI-SAN SALMON (Rainbow trout) DRESSING AND RECIPE FUJI-SAN SALMON (Rainbow trout) : The other day we went to interview Mrs. Izumi Iwamoto at Kakishima Trout...
19
Nov
Local fish: “Houbou”/Blue Fin Robin
by dragonlife
3 Comments
A couple days ago, my good friend Patrick Harrington rightly pointed out on the importance to eat “local” as much as possible. Consequently, I will...
25
Jan
Japanese Fish Species 15: Sanma/Mackerel Pike
by dragonlife
1 Comment
Japanese Fish Species 15: Sanma/Mackerel Pike “Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until...
02
Jun
Health & Nutrition Facts in Japanese Food 8: Strawberries
by dragonlife
11 Comments
As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse...
28
Jan
STRAWBERRIES: FACTS & TIPS
by dragonlife
15 Comments
STRAWBERRIES: FACTS & TIPS I was going to start an information series on Fruits like I’m doing for vegetables, but after realizing the enormous...
13
Jan
Japanese Seasonal Fish: Tai-Madai/Seabream
by dragonlife
4 Comments
Japanese Seasonal Fish: Tai-Madai/Seabream There are many varieties of Seabream/Snappers/Tai/鯛in Japan: Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc. But the most popular variety is called Madai/真鯛, or...