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 ★★★
Rare · Savoirs
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.
Dernier prix
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Prix plancher
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Médiane 7 j
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Ventes 30 j
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Fourchette 30 j
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Historique des ventes
- Dernière vente
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- Moyenne 30 j
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- Plus bas 30 j
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- Ventes 7 j
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- Ventes 30 j
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Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.
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.
Texte : Wikipédia en anglais, CC BY-SA 4.0. · Image : Koji Horaguchi (CC BY 2.0) ·
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