#53(s9-3)【すしの大変革】漬物のハズがただ切っただけに/現代の寿司は原型無し/生なれ鮓と室町時代（たべものラジオ）

from たべものラジオ〜食を面白く学ぶ〜 · host 掛茶料理むとう（ふぐ・すっぽん・はも・会席）

変化し続けるお寿司。なれ鮓（すし）って発酵してましたよね？いつの間にやら発酵しないものに。なぜ？なんで？寿司の変化と室町時代までのお話。

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#53(s9-3)【すしの大変革】漬物のハズがただ切っただけに/現代の寿司は原型無し/生なれ鮓と室町時代（たべものラジオ）

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