Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019, PART TWO (II).
Algae commonly used in Japanese cookery are shown ABOVE. Agar, arame, nori, wakame, dulse, and kombu are found in any Japanese kitchen. Here I presented: Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 PART TWO (II). SUMMARY BELOW is a diagram of “Food Consumption Behavior”. The reasons that different recipes are choosen are … Continue reading Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019, PART TWO (II).
