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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
Japanese Seasonal Fish: Katsuo/Bonito
Lobster: Basic Sashimi Preparation
Japanese Seasonal Fish: Kawahagi/Thread-sail Filefish
Recipe of the Japanese Gratin: Doria
Japanese Cuisine: Sweet & Spicy Chicken Liver
Takuan/Japanese Pickled Daikon: Basic Recipe
Chinese Cuisine: Home-Made Sweet Bean Paste/Tiánmiànjiàng
Japanese Vegetables 1: Burdock Root/Gobou/牛蒡
Japanese Seasonal Fish: Bora/Mullet
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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:
Maschua
14
Oct
Uncategorized
Japanese Fruits 2: Jirou Kaki-Jirou Persimmon
by
dragonlife
7 Comments
SYNOPSIS: There are a lot of fruit which either originated or grew to be characteristic of Japan. I’m trying to introduce into this new series...
14
Oct
Uncategorized
Japanese Fruits 1: Nashi/Asian Pear
by
dragonlife
4 Comments
Pyrus pyrifolia is a pear tree species native to China, Japan, and Korea. The tree’s edible fruit is known by many names, including: Asian pear,...
13
Oct
Uncategorized
For Vegan and Vegetarians! “Forgotten” Vegetables 15: Capucine tubereuse-Maschua
by
dragonlife
2 Comments
SYNOPSIS: Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously...
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