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Hace 10 horas · When it comes to pricing, it depends on where you are. For example, at a Japanese restaurant in Tokyo, Fugu can cost anywhere from ¥10,000 to ¥30,000 ($63 to $190), whereas if dining in areas where fugu is produced, like Kyushu, Chūgoku, and Shikoku, you can certainly find it for cheaper. For a one-of-a-kind visit, however, check out the ...
Hace 3 días · What comes to mind when you hear the taste of winter? In the cold season, nothing is more suitable than hotpot.There are many hot pots such as beef hot pot, shabushabu, etc but how about a hotpot using Fugu? (pufferfish). When you think of pufferfish, you may have the image that they are poisonous a...
Hace 5 días · Sushi and sashimi are perhaps the most well-known Japanese seafood dishes. Sushi is a side dish made of vinegared rice and raw fish, while sashimi is thinly sliced raw fish served with wasabi and soy sauce. Maguro (bluefin tuna) and salmon are some of the most popular fish used in sushi and sashimi. The freshness of the fish is key to making ...
Hace 4 días · What do blowfish eat? Blowfish have a varied diet consisting of small invertebrates, such as crustaceans and mollusks, as well as algae and other plant matter. The specific diet of a blowfish may vary depending on its habitat and availability of food sources.
3+4) 2 of the several breakfasts we had. The rice balls surpassed all expectations. Salmon and tuna are my favorite flavors. Japanese cereal hits different. The family kept getting mad at me because I kept forgetting to take pictures. 5+6) our omi beef dinner with a chicken bowl. It was totally unexpected and so good. 7) shrimp rice bowl and sides.
Hace 1 día · 提供を避けるには命を奪う危険な料理シェフは厳しいトレーニングとライセンス取得のプロセスを経なければならず、これには4年から6年かかり、何百もの魚を調理して練習する必要があります。 さらに、年齢制限があり、シェフは少なくとも20歳以上でなければなりません。
Hace 6 días · Kamameshi is a traditional Japanese rice dish cooked in an iron pot called a kama. It typically includes a variety of ingredients such as chicken, seafood, vegetables, and mushrooms, all seasoned with soy sauce, sake, and mirin. The dish is cooked until the rice forms a crispy layer at the bottom, adding a unique texture and flavour.
