Published
The Japanese waters produces large amounts of #SergestidShrimp. After being sun-dried, this nutritious food ingredient is also a distinctive #Japanese seafood and prized seasoning. Chef Maki has spent four years in Japan studying culinary art and has gained knowledge and experience in various regional cuisines. Exuding Japanese craftsman spirit, she has created sergestid shrimp oil from the renowned ingredient, then uses it to prepare #ramen and #RiceBall in which the sergestid shrimp takes the spotlight. Her dream is to bring the most authentic Japanese flavour to Hong Kong.
- Category
- 문화 - Culture
- Tags
- culinary art, japanese sergestid shrimp, ramen
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