Hokuriku Fermentation Tourism by Fermentation Designer Hiraku Ogura – Making “Black Squid” Hiraku Ogura December 17, 2022 Go Back Kurozukuri is a locally popular side dish that this writer found at a restaurant in Toyama by chance, but there are...
Hokuriku Fermentation Tourism by Fermentation Designer Hiraku Ogura – Mackerel Heshiko-Narezushi Hiraku Ogura October 28, 2022 Go Back A large amount of mackerel caught during the season is made into heshiko (pickled in rice-bran paste), and the heshiko is...
