HERITAGE-STORIES-ISSUE-1-2017 - Page 36



PHOTOGRAPHERJEAN-BERNARD ADOUE
Moriawase of maki, nigiri, temari sushi
and sashimi - GIN’JA
Right page: Scallop and Prawns, nameko mushroom
with wasabi peppered and smoked unagi sauce
Moriawase de maki, nigiri, sushi temari
et sashimi - GIN’JA
Page de droite : St Jacques et Crevettes, champipgnon
nameko et sauce anguille fumé et wasabi au poivre
34

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