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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
Imo: "Japanese Tubers"-The Varieties and Basic Knowledge
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
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:
Smelt-Whiting
10
Sep
Uncategorized
Japanese Seasonal Fish: Shirogisu/Sillago
by
dragonlife
6 Comments
Shirogisu, or Sillago in English probably has as many Japanese names as English names. The Sillago found along the Japanese shore is also called sillago...
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