Up Albums » Other Prev Next Slideshow

 Edellinen kuva  Seuraava kuva  Etusivu
Svang_Jap_250908_Tokyo_086
Svang_Jap_250908_Tokyo_061
Svang_Jap_250908_Tokyo_052
Svang_Jap_250908_Tokyo_050
Svang_Jap_250908_Tokyo_049
  Svang_Jap_250908_Tokyo_048.jpg - Katsuobushi fish is an instrumental incredient for Japanese cuisine.Wikipedia: Katsuobushi (鰹節 or かつおぶし, Katsuobushi?) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.  
Svang_Jap_250908_Tokyo_041
Svang_Jap_250908_Tokyo_033
Svang_Jap_250908_Tokyo_031
Svang_Jap_250908_Tokyo_030
Svang_Jap_250908_Tokyo_025

Katsuobushi fish is an instrumental incredient for Japanese cuisine. Wikipedia: Katsuobushi (鰹節 or かつおぶし, Katsuobushi?) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. Download
kuvaaja: Eero Grundstrom | kamera: Canon EOS 350D DIGITAL | pvm: 25.9.2008 6:12 | resoluutio: 2000 x 1333 | ISO asetus: 800 | valotusaika: 1/50s | aukko: 3.5 | polttoväli: 20,0mm | salama: No
Kuvia yhteensä: 532 | Ohje