Provided by
Moshi Moshi Japan De Aru
Please forgive me that the translation has unclear description
健康寿命を日本食で達成
Achieve a healthy lifespan by eating Japanese cuisine
１００歳まで
Free member site
The basics of cooking
Enzyme Ingestion and Smoothie
Deadline of life. 100year-old project and nursing care
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Ashirai vegetables
Ashore is the ‘garnish’ or ‘decoration’ for Sashimi and
‘Kaishiki’ of the bowl, boiled or grilled.
Ashirai of spring
Leaf bud Hana / shiso| Boufuu
Panicles of vine purple | Cherry blossoms| Peach Edahana
Aoki| Kiboushi| Tonyou
Goldfish grass| Primrose| Chunlan
Leaves of wasabi | Hana wasabi| Wasabi greens
Hana Japanese pepper| Mugiho
Ashirai of summer
Summer
AoYuzu| Blue bud| Hajikami
Ground cherry| Blue maple| The vine vegetables
Leaves of cucumber| It leaves with cucumber| Hanamaru cucumber
Yukinoshita| Kinrenpa| Murasakime
Yuzu flower | Azalea flowers| Miyakowasure
Sanzashi
Ashirai of Autumn
Leaves of chestnut| Persimmon leaves | Leaves of chrysanthemum
Edible chrysanthemum| Autumn leaves| Ear of rice
Princess carrot| Branch with raisins
Ashirai of Winter
Mallotus| Ginkgo leaves (yellow)| Bud licorice
Yuzuriha | Hiiragi| Yellow citron
Edahana of plum | Narcissus| Quince flowers
Sazanka| Fuyusakura
Mekabura| Mini radish
Other Ashirai
All season
Tatcikatura| Nanten| Bamboo leaf| Kozasa
Houba| Matsuba| Buckwheat sprouts|Menegi
Moro cucumber| Radish
Dried chrysanthemum flower| Bellerose
Vappodes phalaenopsis
Edible flower
For special applications
Red perilla| Jime| Saltwort
Real pepper| Japanese iris| Salted cherry
Live the colorful dream of the garden. The forest path is to imagine Ashirai as the flowers that are strongly alive in the valley of the buildings.
They are devised to be fun and make cooking interesting.
