Cooking - Winter taste
![](photo/108s.jpg)
I take a sip and I recall the merry scene.
![](photo/075s.jpg)
The soup of the winter of Hokuriku
![](photo/065s.jpg)
This is simple cooking, but tasty. This is called "Chige" in Korea, home of kimuchi.
![](photo/095s.jpg)
The combination of the grated radish is exquisiteness to the deep-fried salmon.
![](photo/062s.jpg)
This is boiled tofu with nameko mushroom.
![](photo/048s.jpg)
When it is cold, one-pot dish is the best
![](photo/067s.jpg)
It is rarely an edible thing
![](photo/073s.jpg)
King of Winter in Hokuriku.
![](photo/088s.jpg)
Choose the good pumpkin which a durability weight does heavily above all.
![](photo/069s.jpg)
Golden combination in Hokuriku winter
![](photo/070s.jpg)
simmer over and over, then you can eat even bone
![](photo/064s.jpg)
The feast of the coldest season
![](photo/082s.jpg)
Delicious even if you put a sand bar or fried bean curd.
![](photo/012s.jpg)
Put a lot of this on the hot rice
![](photo/099s.jpg)
Kazunoko (herring roe) is indispensable to the new year dishes "Osechi".
![](photo/011s.jpg)
A wonder vinegared food to grind of good old taste.
![](photo/063s.jpg)
When a fresh soft roe was available, I make this.
![](photo/041s.jpg)
Yasuko-san call this dish "ya-cha-ra", but she dose not know why it is called so.
![](photo/061s.jpg)
The tradition food that an encounter brought
![](photo/068s.jpg)
use up the Japanese radish to skin thoroughly.
![](photo/055s.jpg)
Clunchily munch-munch
![](photo/085s.jpg)
Sun-dried Chinese cabbage is rich in flavor.
![](photo/098s.jpg)
Pickles with a lot of yuzu in the cold season.
![](photo/072s.jpg)
How to the snack of a cold day?