¡Hokkaido Wo Ajiwau Shiki Oriori No "Shoku No Okoku"(Chukoshinsho)
¡Koizumi Takeo / Cho
Description
[Machine Translation] In spring, herring and mountain horseradish. In summer, sea urchins and potatoes. In autumn, salmon and new rice. Crab and cod in winter. Genghis Khan and ramen throughout the year. Hokkaido is one of the most famous food kingdoms not only in Japan but also in the world. Blessed with the bounty of the sea, rivers, lakes, and the vastness of the land, the cuisine that makes the best use of the original qualities of the ingredients never cease to fascinate us. This is a coveted essay by a leading fermentation expert who has spent many years eating his way through Hokkaido, and is a self-confessed gourmand.
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