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Asa-Tsuki

TSURUOKA, UNESCO Creative City of Gastronomy

TSURUOKA, UNESCO Creative City of Gastronomy
Tsuruoka, Japan

東北地方では冬から春に球根からのびてきた新芽の部分を収穫したものを、春の味覚として楽しまれています。庄内地方では冬に掘り出したあさつきを1週間ほど加温し新芽を出させて出荷しています。

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  • Title: Asa-Tsuki
TSURUOKA, UNESCO Creative City of Gastronomy

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