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Komeza urebe kubuntu ➞Bifata munsi noneho umunota 1 wo Kwiyandikisha noneho urashobora kwishimira Filime zitagira imipaka & TV.
Gukina kuri seriveri:
- Igice 1 Tama Hiyama: Chirashi Zushi Home-party Sushi
- Igice 2 Akemi and Satsuki: Shojin Ryori, Buddhist Cuisine
- Igice 3 Akio Okamura: Sardines Pickled in Rice Bran
- Igice 4 Sayaka Mori: Seaweed Maki Roll
- Igice 5 Misao Kuwata: Mochi Rice Cakes Wrapped in Bamboo Leaves
- Igice 6 Jiyu Gakuen: Salmon Chirashi Zushi
- Igice 7 Harie, Shiga: A Town Living with Water
- Igice 8 Shimi-konnyaku, Ibaraki
- Igice 9 Hayama: Bringing Seafood Back
- Igice 10 Iga: Creating New Out of Old
- Igice 11 For the Love of Akigawa's Sweetfish
- Igice 12 First Bites, Big Smiles
- Igice 13 The Wasabi Brothers: Finding the Spice of Life
- Igice 14 Live Eat Cook Simple
- Igice 15 Finding Happiness in Hayama
- Igice 16 Boxed Meals, Family Flavors
- Igice 17 Life on a Tea Farm
- Igice 18 Mieko's Island
- Igice 19 A Taste of a Summer Festival
- Igice 20 Passing on Pickled Plums for Posterity
- Igice 21 Finding Myself in Satoyama
- Igice 22 A Craftsman's Roots
- Igice 23 The Vegetable Nurtured by Snow
- Igice 24 The Joy of Soy
- Igice 25 Bamboo Shoots Ring in the Spring
- Igice 26 Nothing Wasted Everything Gained
- Igice 27 An Island Where Art and Food Meet
- Igice 28 Let the Good Times Roll
- Igice 29 Hamako's Mountain Home
0 Reba
The town of Monzenmachi in Ishikawa Prefecture is surrounded by both the sea and mountains. Here, Sayaka Mori (38) has decided to open a guesthouse limited to one group per night. Although she originally hated cooking, through learning from local teachers, she cooks dishes with ingredients she sources herself and shares the rich local food culture with her guests. This time, she prepares a special seaweed roll, made with seaweed that can only be harvested during a ten-day window.
Igihe: 15:14 iminota
Ubwiza: HD
Itariki Yambere Yindege: Mar 21, 2018
Itariki yanyuma yindege: Nov 27, 2024
Igice: 29 Igice
Igihe: 1 Igihe
IMDb: 10
Ijambo ryibanze: way of life, cooking, food, culinary arts, local food, japanese cuisine, food culture, japanese culture, satoyama, comfort food, daily life
Ishusho