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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
Lobster: Basic Sashimi Preparation
Takuan/Japanese Pickled Daikon: Basic Recipe
Imo: "Japanese Tubers"-The Varieties and Basic Knowledge
Japanese Cuisine: Tamago Miso Tsuke:Miso-pickled Egg Yolk
French Cake: Gironde Tot-Fait
Japanese Seasonal Fish: Bora/Mullet
Japanese Seasonal Fish: Hirame/Olive Flounder, Bastard Halibut, Tonguefish, Sole
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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日本語
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Craftsmen
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Portraits of Shizuoka
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:
鰡
28
Jan
Uncategorized
Wild Table visits Hunt’s Point Wholesale Fish Exchange in the Bronx-NY. by Warren Bobrow
by
dragonlife
No Comments
You thought that Tsukiji in Tokyo was the one destination to see all the best fish in the world packed into one location! You will...
26
Jan
Uncategorized
Japanese Seasonal Fish: Bora/Mullet
by
dragonlife
4 Comments
There are at least 12 recognized kinds of mullet being caught all over the world. The flathead mullet in particular is an important food fish...
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