Tiram dengan Ponzu

Two whole oysters, still in their rough, craggy shells, sit on a folded sheet of newspaper on a light wooden surface. The shells are dark gray and beige with jagged, uneven edges, and one overlaps the other. The newspaper beneath them is printed with Japanese text and small photos, including a portrait and what looks like sports coverage, and it is spread out to catch the drips from the shellfish. It reads as the first step of preparing fresh oysters at home.

Two whole oysters, still in their rough, craggy shells, sit on a folded sheet of newspaper on a light wooden surface. The shells are dark gray and beige with jagged, uneven edges, and one overlaps the other. The newspaper beneath them is printed with Japanese text and small photos, including a portrait and what looks like sports coverage, and it is spread out to catch the drips from the shellfish. It reads as the first step of preparing fresh oysters at home.

---

Teks yang terlihat pada gambar

No text is clearly readable in the image.

Tiram sangat populer di Jepang dan sering dimakan. Berbeda dengan di Jerman, tiram sama sekali tidak mahal di Jepang. Anda bisa mendapatkannya dalam berbagai ukuran dan dari berbagai daerah di Jepang, mulai dari provinsi utara seperti Hokkaido hingga Hiroshima di selatan. Tiram memiliki rasa yang kuat dan asin. Orang tua saya suka makan tiram dengan Ponzu, tetapi saya suka menambahkan topping lain, seperti lemon dan jeruk nipis - keduanya sangat cocok!

Di sini Anda dapat menemukan lebih banyak informasi tentang tiram Jepang!

Cara yang tepat untuk membuka tiram - Saya merekomendasikan video ini