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giuseppe cherchi
Registrace 24. 06. 2012
Video
Trails to Oishii Tokyo hijiki
zhlédnutí 13KPřed 5 lety
Alghe hijiki, un focus su questa varietà di alghe molto nota in Giappone
Fiori di zucchina
zhlédnutí 42Před 6 lety
A “ la fattoria del Bricco “ produciamo poco ma a metro 0, venite a trovarci o guardate anche solo i nostri video...grazie Giuseppe
Buon anno nuovo da “ la fattoria del Bricco “
zhlédnutí 225Před 6 lety
Seguiteci su Facebook “la fattoria del Bricco “ a Luino in via Ponte Bricco!
Pesci giapponesi velenosi pescati a Marceddì in Sardegna
zhlédnutí 586Před 9 lety
tramite CZcams Capture
'..di sicuro è centrato'😂grande Beppe!! 👍👍
...and Dasha is the other reason why I like this Video. :-)
I can't seem to find any info about her. Sad day.
This is a very educational and also has many health benefits of tofu, may the person watching this, will take this opportunity to eat more tofu and be healthy always!
Love NHK. Better information and not focused on all the horrors they can find. Sincerely moving to Japan and joining their rural program the moment Covid-19 allows for international travel.
moving to Japan is not easy. knowledge of the language is essential and accessing their rural programs for a foreigner is difficult
@@giuseppecherchi1035 I'm taking classes via zoom. I've applied and have been put into a pool for candidates eligible. You're response is very accurate.
great! I wish you to be able to do it! my brother has lived there for years and I have a great desire to come back ... you will have a great time the Japanese are sincere friends
@@giuseppecherchi1035 most of my friends throughout my life have been from Japan and S.Korea so I know you're spot on. I got into Karate at 4yrs old and was a Ninja every Halloween from 6-12. Lol. I don't much care for the states anymore... Makes sense I guess. Thank you for the encouragement buddy. God bless and hope we both make it there soon.
il problema è su un auto che non parte proprio questo trucchetto non si puo fare :(
Giuseppe, thank you for putting these videos on CZcams. When NHK's oichii videos are aired on PBS Create where I live, it's very early, and I am sometimes too late to see the videos. I didn't see the first part of this video today on TV, now I've seen the whole thing, because you made it possible. I've also seen the NHK natto episode online, and have always wanted to taste natto, but where I live, none of the Asian and international stores will sell it. It looks like it takes an expert to make good natto, so I can't do it and will probably never get to taste it. There are so many natto bacterial strains. I've heard natto is an acquired taste, but I would have liked to try it. In the wintertime, I've made hiziki eggrolls for four decades, and I sometimes eat a stew/soup for breakfast made with tofu, arame, kombu, vegetables, miso. Hiziki is sold locally, and now I have a better idea of how to cook with it. I love the texture, flavor and scent.
Mary Sanchez hello, thanks for your comment ... if you want watch my videos on facebook! facebook.com/257849104693156/posts/776191402858921/
it's no mutually exclusive to japan tho, lot;s of countries in south east asia east on daily basis as well making product manufacturing based on it.