Today I got fresh basil from Kyoto, so I will make fresh tomatoes and sauce. I ordered buckwheat flour from Fukui. The treatment of Rock oysters is the same as in the previous article. Steps Stir-fri garlick and ginger with Olive Oil Cut Tomato for 1cm Put in the Pan Tomato Cabernet Sauvignon 60ml and boil slow. Put in Salt and pepper Ending, add Fresh Bazill Place aluminum wheels on the oven tray (make gather) Put the shell Put the above sauce Put oysters Add a little olive oil So baking time would be 15-20min by 240 ℃, turn tray at 180 degree at half time. This case, it had
This is an initiative of the Manazuru Peninsula Fisheries Cooperative and has been studied for five years. Then, in June of this year, mail order was started for the general public. This arrangement is the first package shipped by mail order to commemorate it. How to cook? To put on a grab. First wash the shell well with a scrubbing brush. With the flat side of the oyster facing up, cut or crack the oyster at 2 o’clock by about 5 mm. If a small hole opens and water blows out, insert a small special knife into it. Cut off the adductor muscles along the flat shell. Peel off the
I nown that you can enjoy the taste of Tom Yum Kung and Bangkok in Japan. Recently, I bought a bottled paste with the label “Base of Tom Yum Kung” at a local supermarket and tried to make Tom Yum Kung. Then I felt like my tongue was in Bangkok. Delicious. And then I got a fresh lemongrass at another store. Amazing. So, with this paste, anyone can easily go to Bangkok.
Cherry salmon is a fish unique to Japan. It’s very delicious.Perhaps eating this cherry salmon will make other salmon feel less good to eat. In the olden days, it was just called “Masu; trout” because you could gotten a lot of “trout” when the cherry blossoms were in bloom. To run up the river.The first run of cherry salmon in Honshu is February, mainly from March to June. In Hokkaido, it starts around April and is said to end around July, but in the Hidaka region, it will enter the fixed net from around November, so it will be on the market slightly. And in the market, it is called
Winter 1985 I went on a trip around Kyushu as a tour operator. On the tour bus, the guide brewed three famous Kyushu teas every day. Yame, Ureshino, and Chiran have different flavors, and Chiran tea is especially “sweet tea” I was impressed as. ―― Thirty five years later, I never met Chirancha. Winter 2020 When I stayed at Ibusuki for a week or so due to work, I thought about buying water and milk at a product store near the inn, “Do you have green tea?” I asked the owner of the store, and was guided to a corner where various teas were lined up, and when I