‚Umé Boshi‘ trocknen in der Sommersonne
Japanese Cooking, Japanese Cuisine, Washoku, Japanisch Kochen, Japanische Küche, Tsukemono, Japanisch Essen, Japanese meal, Vegan Cooking, Vegan Recipes, Shojin Ryori, Japanese Pickles, Fermented Food, Fermentation, umeboshi, Umé Boshi, Onigiri, Yukari, The Taste of Japan