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📝 | "Tagliatelle Fungi" that makes the best use of the taste of mushrooms and garlic Ryu of Ryu Matsuyama is a resi ...


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"Tagliatelle Fungi" that makes the best use of the taste of mushrooms and garlic Ryu of Ryu Matsuyama is Reshi ...

 
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Parsley sold in Japan is dry, but Italian parsley has recently been placed, so I definitely use it.
 

Left is Ryu Matsuyama artist photo / Right is "Tagliatelle Hungi" introduced by Ryu Ryu ... → Continue reading

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Italian parsley

Italian parsley(Italian: Parsley, scientific name: Petroselinum neapolitanum) IsAeri family OfTwo years[1].parsleyA variety of (Dutch parsley)Plain left speciesAlso called.地中海Coastal origin[1][2].

Features

AD2 - 3st centuryFrom aroundEuropeVarieties that have been edible in[2].JapanPopular inMoscar speciesThe leaves are flatter than[1][2]The feature is that the flavor and aroma are soft.

Like the Moscar speciesApiolePineneIs the main component of the scent.Similarly,β-carotene,Vitamin C,calciumHave nutrients such as[2].

edible

mainlyItalian foodFlavored vegetablesUsed as.Finely chopped and cookedソ ー ス,dressingIt can be used for such purposes, or it can be torn off and added to dishes.

footnote

[How to use footnotes]
  1. ^ a b c 平凡 社"EncyclopediaMypedia』.“Italian parsley”(Japanese). Koto bank. 2021/4/20Browse.
  2. ^ a b c d Masahiro Goto (Doctor of Agriculture, Doctor of Agriculture,Kobe Women's UniversityProfessor, Faculty of Home Economics).Italian Parsley --e Ingredient Dictionary --e Healthy Recipes". Daiichi Sankyo. 2021/4/20Browse.

Related item

外部 リンク

Wikimedia CommonsItalian parsleyThere is a category about.
WikispeciesItalian parsleyThere is information about.


 

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