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Aemono (Seasoned with Dressings) of Asatsuki (Chives) and Ego (A Type of Seaweed)

TSURUOKA, UNESCO Creative City of Gastronomy
Tsuruoka, Japan

It is Shojin Ryori (Buddhist Vegetarian Cuisine) of solidified chives (Asatsuki) and seaweed called “Ego”; dressed with vinegar and miso.

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Title: Aemono (Seasoned with Dressings) of Asatsuki (Chives) and Ego (A Type of Seaweed)

TSURUOKA, UNESCO Creative City of Gastronomy

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