Konowata
Japanese seafood
Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's chinmi (rare taste). The Noto Peninsula, Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea.
Nº Q1781865 ★★★
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Konowata
Japanese seafood
Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's chinmi (rare taste). The Noto Peninsula, Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea.
Último precio
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Precio mínimo
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Mediana 7 d
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Ventas 30 d
0
Rango 30 d
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En circulación
0
Cotización
mediana
mín – máx
ventas
Sin ventas en el periodo
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Historial de ventas
- Última venta
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- Media 30 d
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- Mínimo 30 d
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- Máximo 30 d
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- Ventas 7 d
- 0
- Ventas 30 d
- 0
Aún no hay ventas.
Ventas anónimas: sin comprador ni vendedor. Las cifras solo cuentan ventas entre jugadores.
En Wikipedia
Texto en inglés Aún no hay artículo en tu idioma: extracto en inglés.
Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's chinmi (rare taste). The Noto Peninsula, Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea. Ko is Japanese for sea cucumber, no indicates possession, and wata means internal organs.
Texto: Wikipedia en inglés, CC BY-SA 4.0. · Imagen: Koji Horaguchi (CC BY 2.0) ·
