【塩蔵わらび】わらびの塩抜き方法と簡単レシピ

Please like, comment, and subscribe to the video. [Video Content] I share the everyday life of a chef and easy recipes you can make at home. [Self-Introduction] Yuto Sado (born April 1985) I forage for wild vegetables in the spring and mushrooms in the fall. On my days off, I routinely go fishing in search of seasonal ingredients. I'm grateful for my enjoyable life as a chef! [Creative Dining Yuzen] Our signature dish: Omakase Yuzen Course (¥3,900 including tax) We also offer other menu options to suit your budget. 1-22-5 Kashiwagi-cho, Tomakomai City, Hokkaido 0144-71-1461 Closed Wednesdays ※Please note that we may be closed temporarily due to the ingredients we harvest ourselves. Please make a reservation before visiting. [Instagram]   / yu_zen.daining   [Facebook]   / creativedining-yuzen-yuzen-100161103657884   ↓Check this out too! Search for [Hokkaido Fishing Channel]!    / @hokkaidofishingch2683   For business inquiries, please contact: [email protected]