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dinner on Fri. 6 Feb. 2015: beef steak with grated Daikon & Ponzu, soup with Kon’nyaku, Enoki mushroom & Mizuna, rape blossoms by Japanese mustard sauce, vinegrated Mozuku seaweed, pickled radish then green tea

dinner on Fri. 6 Feb. 2015: beef steak with grated Daikon & Ponzu, soup with Kon’nyaku, Enoki mushroom & Mizuna, rape blossoms by Japanese mustard sauce, vinegrated Mozuku seaweed, pickled radish then green tea

dinner on Wed. 11 Feb. 2015: beef steak with grated Daikon by Ponzu, sweet-sour braised pumpkin, rape blossoms with soy sauce added Japanese mustard Mozuku seaweed salad with vinegar soy sauce dressing, pickled Chinese cabbage, red wine

dinner on Wed. 11 Feb. 2015: beef steak with grated Daikon by Ponzu, sweet-sour braised pumpkin, rape blossoms with soy sauce added Japanese mustard Mozuku seaweed salad with vinegar soy sauce dressing, pickled Chinese cabbage, red wine

dinner on Tue. 17 Feb. 2015: braised oysters with Syujngiku & Japanese leek, Nikujaga with beef, potatoes, carrot, burdock, onion, shiitaké, Kon’nyaku, Aburaagé, pickled Chinese cabbage & Daikon, miso soup with Naméko mushroom, sake then green tea

dinner on Tue. 17 Feb. 2015: braised oysters with Syujngiku & Japanese leek, Nikujaga with beef, potatoes, carrot, burdock, onion, shiitaké, Kon’nyaku, Aburaagé, pickled Chinese cabbage & Daikon, miso soup with Naméko mushroom, sake then green tea

dinner on Fri. 20 Feb. 2015: salad with avocado, tofu & mushroom with yogurt mustard sauce, soup with oysters, Maikaté mushroom & dropworta Japanese parsley beef steak, red wine, caciocavallo then pumpkin pudding & green tea

dinner on Fri. 20 Feb. 2015: salad with avocado, tofu & mushroom with yogurt mustard sauce, soup with oysters, Maikaté mushroom & dropworta Japanese parsley beef steak, red wine, caciocavallo then pumpkin pudding & green tea

dinner on Sun. 8 Feb. 2015: grilled mackerel, tofu with Shiso by sesame sauce, fried Shirataki with boiled and dried baby sardines, miso soup with bean sprouts, pickled Daikon by kaki, sake

dinner on Sun. 8 Feb. 2015: grilled mackerel, tofu with Shiso by sesame sauce, fried Shirataki with boiled and dried baby sardines, miso soup with bean sprouts, pickled Daikon by kaki, sake

dinner on Mon. 2nd Mar. 2015: braised pumpkin, beef, Kon’nyaku, Aburaagé & kelp, boiled rape blossoms by Japanese mustard & soy sauce, miso soup with Maikaté mushroom & Japanese leek, pickled radish, red wine then green tea

dinner on Mon. 2nd Mar. 2015: braised pumpkin, beef, Kon’nyaku, Aburaagé & kelp, boiled rape blossoms by Japanese mustard & soy sauce, miso soup with Maikaté mushroom & Japanese leek, pickled radish, red wine then green tea

dinner on Thu. 5 Mar. 2015: beef curry with tofu, Shirataki, Japanese leek, Mizuna salad with corn, king trumpet mushroom & boiled egg, pickled red radish dessert: raisin wich & buckwheat tea

dinner on Thu. 5 Mar. 2015: beef curry with tofu, Shirataki, Japanese leek, Mizuna salad with corn, king trumpet mushroom & boiled egg, pickled red radish dessert: raisin wich & buckwheat tea

dinner on Mon. 16 Mar. 2015: boneless ham, caciocavallo from Hokkaido, leftover curry, Daikon pickled with cherry blossoms, home-pickled cucumber & Daikon, boiled snap pea & broccoli, tea bread, pain de campagne, red wine then green tea

dinner on Mon. 16 Mar. 2015: boneless ham, caciocavallo from Hokkaido, leftover curry, Daikon pickled with cherry blossoms, home-pickled cucumber & Daikon, boiled snap pea & broccoli, tea bread, pain de campagne, red wine then green tea

dinner on Mon. 9 Feb. 2015: grilled yellowtail, Nikujaga(braised beef, potato, Aburaagé, Kon’nyaku, onion & kelp, boiled spinach by soy sauce & Dashi, miso soup with Enoki mushroom, pickled Daikon by kaki, red wine then green tea

dinner on Mon. 9 Feb. 2015: grilled yellowtail, Nikujaga(braised beef, potato, Aburaagé, Kon’nyaku, onion & kelp, boiled spinach by soy sauce & Dashi, miso soup with Enoki mushroom, pickled Daikon by kaki, red wine then green tea

dinner on Thu. 12 Feb. 2015: burdock & Japanese leak salad rolled with prosciutto crudo, braised chicken with lemon & percley, red radish & mushroom salad, Cava, caciocavallo from Hokkaido & red wine then buckwheat tea

dinner on Thu. 12 Feb. 2015: burdock & Japanese leak salad rolled with prosciutto crudo, braised chicken with lemon & percley, red radish & mushroom salad, Cava, caciocavallo from Hokkaido & red wine then buckwheat tea

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