of long fermentation and changing | |
of long fermentation and changing the rice once during the process. He also introduced the practice of serving it on a bed of sake lees – the sweet, rich paste left after pressing sake from the fermented rice mash – making the dish even more luxurious. Kitamura"s father, in turn, created the "Tomoe" style of beautifully presenting funazushi as a fan fashioned from the slices of a whole fish.
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Content : ยาปฏิชีวนะ | |
ผู้ตั้งกระทู้ Gabriella (Gabriella-at-gmail-dot-com) :: วันที่ลงประกาศ 2022-04-05 16:47:16 |