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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
Japanese Vegetables: Potatoes (updated)
Japanese Cuisine: Sweet & Spicy Chicken Liver
Japanese Seasonal Fish: Sawara/Spanish Mackerel
Japanese Fish Species 15: Japanese Halfbeak-Sayori-鱵, 細魚, 針魚
Daikon or Turnip Leaves Furikake Recipe
Japanese Seasonal Fish: Tachiuo/Scabbard Fish
Japanese Vegetables 6: Leeks
Japanese Recipe: Deep-fried Squid (cuttlefish), Rings and Tentacles
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SHIZUOKA GOURMETS
Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
Français
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日本語
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Saké
Shochu
Tea
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Gourmet/Gastronomy
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Pickles, snacks, etc.
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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:
Hoya
17
May
Uncategorized
Japanese Seafood Species 2: Sea Cucumber/Common Sea Squirt/Hoya-Mahoya-海鞘
by
dragonlife
6 Comments
The Common Sea Squirt or Hoya/海鞘 in Japanese, very often called Sea Cucumber is neither a coral, seaweed, shellfish or whatever. It is an animal...
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