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【Photos】池波正太郎が愛でたおせち | nippon.com

【Photos】池波正太郎が愛でたおせち | nippon.com

希代の美食家として知られる池波正太郎がこよなく愛した料理人がいる。「てんぷら近藤」を切り盛りする近藤文夫。彼は今も、料理人としての技を注ぎ、感謝の心とともに池波宅へおせちを届け続けている。

希代の美食家として知られる池波正太郎がこよなく愛した料理人がいる。「てんぷら近藤」を切り盛りする近藤文夫。彼は今も、料理人としての技を注ぎ、感謝の心とともに池波宅へおせちを届け続けている。

Japanese Bento for Early Summer. - This is so beautiful that it doesn't fit on any other board and by pinning this photo I'm reminding myself to learn to eat more mindfully.

Japanese Bento for Early Summer. - This is so beautiful that it doesn't fit on any other board and by pinning this photo I'm reminding myself to learn to eat more mindfully.

おせち料理

Oh no, osechi! Why don’t young people in Japan like eating traditional New Year’s dishes?

nippon.com Looks delicious!!

日本人のごはん/お弁当 Japanese meals/Bento おせち料理/Osechi: Japanese foods prepared for New Year's. Favorites include datemaki (egg and fish cakes), kombumaki, ikura (salmon eggs) in yuzu container, kazunoko, grilled buri (yellowtail) and kuromame (black beans.

Des Bentos vraiment très appétissants ....

Osechi-ryori おせち料理 - Japanese special New Year meals traditionally made before New Year’s Day, and meant to last for 7 days without refrigeration.

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