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GOHAN LAB/ Sardines in kabayaki style: Aroma of sweet soy sauce in the air sure to make mouths water | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). To cap the series on answering our readers’ requests, we chose a desire “to clean and prepare fish.” The in-season Japanese sardine is opened flat with the hands. Since sardines are tender, they can be filleted with your hands instead of a knife after removing the head and guts. The flesh and bones are separated by running the ball of the thumbs along the bone. Once you get the hang of it and get better, cleaning fish will become fun. According to the Japan Fisheries Information Service Center based in Tokyo, the catch and price of Japanese sardines continue to be stable this year. Once you learn how to open them flat with your hands, a process called “tebiraki,” your cooking repertoire will expand to include fries, fish cake balls and more.

Pinoy professor in Japan helps train Filipino students

By LUCKY MAE F. QUILAO Published July 3, 2021 11:32am Filipino professor Mark Anthony Redo (Tokyo University) A 32-year-old Filipino assistant professor at the Tokyo University of Marine Science and Technology has started helping engineering students at his former school with the knowledge and skills he learned in Japan. I have close communication with my professor at UP-Diliman. At the same time, I am building a good network here so I can equip myself further with the knowledge and skills that the Philippines could not provide at the moment, said Mark Anthony Redo who was just given a tenure track with the university s Department of Food Science and Technology last April 1.

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