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Roberto´s breakfast (desayuno) in Chile


Tsukemono, palta y jamón

En este plato podemos observar un tsukemono de nabos. El tsukemono se hace en casa escabechándolo en sal por dos o tres días.

La palta o abogado se cultiva en la zona central de Chile y es un producto de exportación. Cuando la calidad es buena y con suficiente contenido de aceite, puede asemejar en sensación a un corte del vientre del atún (toro).

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Tsukemono, palta y jamón
uploaded by CD_Nikkei_Chile
Materiales ocupados: palta, jamón y nabos More »

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