0
Por Ginza_Watari
Por Ginza_Watari
Kasugo is a general term for the offspring of sea breams. The texture is improved by tightening it with vinegar or salt. It is rarely seen nowadays, but it is one of the representative ingredients of Edomae Sushi.
カスゴは鯛の子供の総称。酢や塩で締めることで食感が良くなる。今では見かけることも少なくなったが、江戸前寿司の代表的なネタの一つ
"SUSHI TOP SHOT" is an NFT of skilled craftsmanship, such as Edo-mae-zushi knife handling, and the first five types are "maguro(tuna)," "kohada," "horse mackerel," "kasugo," and "masu salmon".
■Detailed profile of the chef of Ginza Watari, etc.
Tetsuya Watanabe (chef) Tetsuya Watanabe was born in Tochigi prefecture in 1988. After working at a sushi restaurant in Kagurazaka, Tokyo for seven years, he was assigned to work in a high-end sushi restaurant in Ginza for two years. While working at a sushi restaurant in Ginza, he opened a channel as "Ginza Watari", which reached 90,000 subscribers in about a year. In October 2020, he has opened Sushi Watari in Shibuya Aoyama. The store in Shibuya is now a crossroads of traditional Japanese skills and the world's most advanced technology.
Dirección del contrato0x0722...c28c
ID del token23
Estándar de tokenERC-721
CadenaPolygon
Ganancias del creador
春子 - Kasugo【Young Sea Bream】
Propiedad de
nariya
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119 visualizaciones- PrecioPrecio en USDCantidadVencimientoDe
- PrecioPrecio en USDCantidadDiferencia de sueloVencimientoDe
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春子 - Kasugo【Young Sea Bream】
Propiedad de
nariya
0
visibility
119 visualizaciones- PrecioPrecio en USDCantidadVencimientoDe
- PrecioPrecio en USDCantidadDiferencia de sueloVencimientoDe
Por Ginza_Watari
Por Ginza_Watari
Kasugo is a general term for the offspring of sea breams. The texture is improved by tightening it with vinegar or salt. It is rarely seen nowadays, but it is one of the representative ingredients of Edomae Sushi.
カスゴは鯛の子供の総称。酢や塩で締めることで食感が良くなる。今では見かけることも少なくなったが、江戸前寿司の代表的なネタの一つ
"SUSHI TOP SHOT" is an NFT of skilled craftsmanship, such as Edo-mae-zushi knife handling, and the first five types are "maguro(tuna)," "kohada," "horse mackerel," "kasugo," and "masu salmon".
■Detailed profile of the chef of Ginza Watari, etc.
Tetsuya Watanabe (chef) Tetsuya Watanabe was born in Tochigi prefecture in 1988. After working at a sushi restaurant in Kagurazaka, Tokyo for seven years, he was assigned to work in a high-end sushi restaurant in Ginza for two years. While working at a sushi restaurant in Ginza, he opened a channel as "Ginza Watari", which reached 90,000 subscribers in about a year. In October 2020, he has opened Sushi Watari in Shibuya Aoyama. The store in Shibuya is now a crossroads of traditional Japanese skills and the world's most advanced technology.
Dirección del contrato0x0722...c28c
ID del token23
Estándar de tokenERC-721
CadenaPolygon
Ganancias del creador
keyboard_arrow_down
Evento
Precio
De
Para
Fecha
