2015-11-20から1日間の記事一覧
Daikon radish simmered in soy broth is the best!! The broth in Kanto(関東のだし汁) is made with bonito flakes(かつお節) and "kombu" seaweed. In Hokkaido, dried baby fish(煮干し) are added to enrich the flavor. 日経より引用。
Daikon radish simmered in soy broth is the best!! The broth in Kanto(関東のだし汁) is made with bonito flakes(かつお節) and "kombu" seaweed. In Hokkaido, dried baby fish(煮干し) are added to enrich the flavor. 日経より引用。