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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
Takuan/Japanese Pickled Daikon: Basic Recipe
Recipe of the Japanese Gratin: Doria
Japanese Seasonal Fish: Kawahagi/Thread-sail Filefish
Japanese Cuisine: Sweet & Spicy Chicken Liver
Japanese Seasonal Fish: Bora/Mullet
Chinese Cuisine: Home-Made Sweet Bean Paste/Tiánmiànjiàng
Vegan Japanese Recipe: Daikon Leaves Appetizer
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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:
Umeboshi
24
Nov
Gourmet/Gastronomy
Portraits of Shizuoka
One year through seasons with a japanese farmer : Umeboshi (Japanese pickled plums)
by
Jacky Royer
No Comments
Japanese farmer : Umeboshi ( 梅干) are dried, salted and pickled ume (a kind of plum) commonly found through all Japan and close to the...
25
Feb
Uncategorized
Vegan Japanese Cuisine: New Lotus Roots & Umeboshi
by
dragonlife
2 Comments
Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating....
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