Book (Practical) Home economics and life sciences Greek Izakaya at Home / Naoko アナグノストゥ

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Home Economics and life environment studies
[Contents]
When you enjoy drinking at home, you want to make a little snack, but it is boring if it is always the same.
Why don't you make "meze" which is a Greek side dish or snack?
There is also a Greek izakaya culture, and there is a wide variety of meze such as traditional meze, meze that is unique in each region, meze that is a modern Greek cuisine.
It is enjoyed with wine, uzo (distilled liquor), beer, and also goes well with shochu which is a distilled liquor like uzo.
Among these, Naoko アナグノストゥ, a Greek cuisine researcher living in Athens, introduces a menu that you should definitely try.
Although it is a foreign cuisine, Greek cuisine has a simple flavor with no strong flavor.
You can make it easily with herbs and spices, and it goes well with shochu which is a distilled liquor like uzo.
Also, it uses ingredients that are available at most general supermarkets in Japan, so you can make it easily.
There are 80 recipes that can be used as a reference for choosing a recipe.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a reference for cooking.
There are 80 recipes that can be used as a フュージョンメゼ.
There are also columns about the types of Greek izakaya, the style of meze, and alcohol.
Vegetable meze
Egg and cheese meze
Vegetable meze
Egg and cheese meze
Meat and fish meze
Meat and seafood meze
You can casually enjoy Mediterranean-style snacks at home.
Born in Kyoto in 1973.
Grew up in Ohara, rich in nature, studied in England, and lived in Athens from 1996.
In order to spread Greek cuisine that was barely known in Japan at that time, he established the blog "Greek Rice" in 2005. He contributed articles to magazines, cooperated with research by Japanese food companies