I made Monkfish liver with homemade ponzu sauce. Monkfish liver is the seasonal food in winter and often called “the foie gras of the sea” because of its creamy taste.
Today’s booze is a white wine co-produced by the famous French chef “Joel Robuchon” and the prestigious winery “Paul Jaboulet Aine” which is famous in southern France.
Happy New Year everyone.
Since it’s new year’s holiday, I cook, eat and drink a little more than usual.
In this channel, I’m making some nibbles by using Japanese seasonal ingredients and eating with good booze.
I will be posting cooking videos, so I would be grateful if you subscribe my channel.
Credit
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Music : Sunday Coffee by Tokyo Music Walker
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Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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