Home economics and life sciences Mackerel simmered in miso goes well with wine / Takeo Koizumi / Maiko Mato

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Home Economics and life environment studies
[Introduction]
[Contents]
My style mackerel simmered in miso combined with white wine, new burdock in Yanagawa-style
Chilled summer spaghetti, Yellowtail with oak lees hot pot that goes well with hot sake.
This is an introduction of the seasonal dishes made by the fermentor Takeo Koizumi at his own kitchen "Shokumatei" together with a nutritious essay.
You can enjoy reading, making and enjoying the recipes.
[Contents]
Color frontispiece
Cooking photos + 12 recipes
Spring
Spring chive liver and crisp stir-fry
Spring onion rice bowl with sweet taste
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake
Spring onion pickled in sake> Wine Steak with Thick-Sliced Ham - What a beautiful scenery.
Seaweed Rice Bowl - Grilled Tiger Prawn with Herbs - Elastic Texture and Bliss Flavor
Sardine Hamburg Steak - Light and healthy feeling
Winter
The irresistible Deep-fried Oyster Haff Huff, Exquisite Clam Flavor
Bliss of Duck Nabe - Fatty Meat Pulle, Rich & Excellent
Mackerel rice, 2 types of grilled or cooked with miso
Northern sea rice porridge, Warm & Warm with miso
Yellowtail's Kasu Nabe (Hotpot with Dried Sea of Seafood)
Northern sea rice porridge, Warm & Warm with miso
Only the outer part of the eye is attractive
Chicken stew, Chicken and shrimp balls are flavored and dyed together
Only the outer part of the scallop is grilled rare
Only the surface of the walnut is grilled rare
Beef tofu - Shochu, wine, anything
Mushroom and scallop gratin - Eat rich sauce
Author's brief history
Professor Tokyo University of Agriculture 1943 快香 Tokyo University of Agriculture Stir-fried Egg with Garlic Chives Japanese Horse Mackerel Leaf Mustard Stir-fried Noodle Japanese Horse Mackerel Ball of Ground Sardine Spear Squid Beppudaigaku zymurgy ネバネバーダ Jager sawara green asparagus