This blog is CHRYSAN & ANTHEMUM with the theme of Japanese food.
And the recipe is introduced with the concept of delicious.
I would like to work on researching recipes every day so that people who have seen them may be interested in them.
Summer scent.
Seeing perilla leaves of various sizes, I would
like to make Genovese with plenty of perilla leaves again this year.
It’s not as strong as basil, but it has a faint aroma and flavor.
Easy but authentic taste.
How about Japanese-style Genovese pasta?
☟Click here for “Shiso leaf Genovese pasta” recipes☟
https://en.mimi-s-kitchen.com/shiso-genovese/
