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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
Health & Nutrition Facts in Japanese Food 2: Perilla Leaf/Shiso/紫蘇
Japanese Cuisine: Sweet & Spicy Chicken Liver
Japanese Seasonal Fish: Tara/Cod
Simple Recipes: Shiso/perilla Flowers and Leaves
Fried Tofu Recipe: Aburaage
Lobster: Basic Sashimi Preparation
Organic and Healthy Foods & Products at NATURAL HOUSE in Shizuoka City!
Japanese Seasonal Fish: Kohada/Gizzard Shad
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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
Alcohol/Liquors/Drinks
Beers
Saké
Shochu
Tea
Other drinks
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Local art
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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
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:
Squids
27
Jul
Uncategorized
Japanese Cuttlefish/Squids Species 1: Yari Ika-Spear Squid
by
dragonlife
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Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big...
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