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SHIZUOKA GOURMETS
Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
Popular Articles
Japanese Fish Lexicon : Japanese~English~French
Takuan/Japanese Pickled Daikon: Basic Recipe
Lobster: Basic Sashimi Preparation
Japanese Cuisine: Tamago Miso Tsuke:Miso-pickled Egg Yolk
Japanese Seasonal Fish: Bora/Mullet
French Cake: Gironde Tot-Fait
Japanese Seasonal Fish: Hirame/Olive Flounder, Bastard Halibut, Tonguefish, Sole
Imo: "Japanese Tubers"-The Varieties and Basic Knowledge
Japanese Seasonal Fish: Sawara/Spanish Mackerel
Yakitori Cutting Techniques 1~7
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SHIZUOKA GOURMETS
Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
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SHIZUOKA GOURMETS
Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
Français
English
日本語
Alcohol/Liquors/Drinks
Beers
Saké
Shochu
Tea
Other drinks
Shizuoka tourism
Local art
Events
Limited mobility
Explore
Landscape
Gourmet/Gastronomy
Sushis
Bento
Recipes
Wagashi
Producers
European food
Japanese pastries, wagashi
Vegan
Pickles, snacks, etc.
Restaurants
Japanese restaurants
Soba/Udon/noodles
Fish base
Japanese fusion
Chefs
Street food
Other food
Ingredients/products
Vegetables
Meat
Fishes
Factories
Other producers
Craftsmen/local figures
Japanese factories
Craftsmen
Urbanism
Portraits of Shizuoka
Tag:
ひらめ
26
Feb
Uncategorized
Sashimi: Konbujime Hirame/Sole Marinated in Seaweed
by
dragonlife
No Comments
The Missus prepared this tasty sashimi dish as an appetizer for my first cup of Japanese sake last night. The concept is pretty easy and...
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