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TASTE OF LIFE/ Rainbow trout pickled in rice bran served with peach sauce: Starting with the fermentation, chef crafts a mix of diverse flavors

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

Asahi shimbun jinsei reshipiL toshiyuki miuraAtsuko shimamuraToshiyuki miuraNutrition clinic of kagawa universityNagano prefectureBar radioNutrition clinicKagawa nutrition universityAsahi shimbunJinsei reshipiLife recipe

TASTE OF LIFE/ Salad with uncured ham and espuma-style dressing made from pickled Chinese cabbage: Take a dinner trip to Thailand with umami and fresh flavors

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

Toshiyuki miuraAtsuko shimamuraYoshinobu shinmachiAsahi shimbun jinsei reshipiKoji ozakiL toshiyuki miuraNutrition clinic of kagawa universityBar radioGreat east japan earthquakeNagano prefectureSeijogakuen mae stationNutrition clinicKagawa nutrition universityAsahi shimbunJinsei reshipiLife recipe

TASTE OF LIFE/ Udon noodles with root vegetables in white miso stock: One sip rekindles the resolve that had grown weak in the big city | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

Asahi shimbun jinsei reshipiL toshiyuki miuraAtsuko shimamura cookAtsuko shimamuraToshiyuki miuraNutrition clinic of kagawa universityNagano prefectureGreat east japan earthquakeNutrition clinicKagawa nutrition universityAsahi shimbunJinsei reshipiLife recipe

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