Book (Practical) Recipe Fragrant Ultimate Recommended Menu : Exquisite Sweet Fish Dish Written by Literati, Literati, and Gourmet Expert / Seira Yasushi

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

Recipe
Ayu. It is one of the most famous Japanese freshwater fish and is also called' Kayo' (fragrant fish) because of its aroma. In the Edo period, sweetfish from the Tamagawa River was given to the bakufu as' Goyo Ayu' (sweetfish for official use). The Ukai Fishing fishing in the Nagaragawa Gujo is also famous. In the world of fishing, making use of the nature of its territory, fishing with friends using' Otori Ayu' (sweetfish for wild sweetfish), fishing with splendid hairy vibes, and recently, fishing with a lure called sweetfish fishing is showing signs of becoming popular among young people. This book focuses on the "flavor" of sweetfish. The author patiently searches through the sentences that famous writers, gourmets, agronomist, and chefs narrate and talk about the flavor of sweetfish. The author patiently looks for each and every sentence, and creates a story of the flavor of one sweetfish. Pressed Sushi, sweetfish rice, Segoshi, Sugata-zushi, grilled jute, fresh sweetfish, washing the belly of a sweetfish going downstream to spawn, sweetfish dengaku, and Tsurubezushi. The description by the best writers of the day is as follows. When you close your eyes, the food floats in your eyelids. The taste that rises from the words tickles your tongue. The smell tickles your nasal cavity. The "admirers of sweetfish" that appear in this book are as follows. The "flavor of sweetfish" that appears in this book is "The flavor of sweetfish" that has never been seen until now, and content that arouses modern foodies.