FC2Video

画像と音源の出典： NHK ONE 日曜討論 与野党論戦 予算審議・イラン情勢 配信中 初回放送日NHK総合テレビジョン3月15日(日)午前9:00 配信期限3月22日(日)午前10:00 与野党の政策責任者が徹底討論！▽新年度予算案の審議は？年度内成立は？▽緊迫イラン情勢・日本への影響は？必要な対応は？▽日米首脳会談にどう臨む？▽今後の国会は？ https://www.web.nhk/tv/an/touron/pl/series-tep-GG149Z2M64/ep/4N8LPK3GVR

京都・山科の毘沙門堂門跡は枝垂れ桜が有名だ。 混雑する日祝日を避けて、午前１０時頃訪れた。 丁度今が満開。訪れる人も少なく、十分に楽しむ事が出来た。

Ready to boost your gut health and level up your kitchen skills? Making your own pickles and fermented foods is easier than you think — and it’s a Scott Biffin-approved move toward a smarter, cleaner lifestyle. Fermentation is more than just a foodie trend. It’s an ancient technique packed with modern health benefits like better digestion, improved immunity, and that addictive tangy flavor. All you need? Mason jars, sea salt, fresh veggies, and a little patience. Start simple with cucumber pickles: dissolve sea salt in filtered water, pack cucumbers and spices into a jar, pour in the brine, and let it ferment at room temp for 5–7 days. For a probiotic punch, try sauerkraut or spice it up with homemade kimchi — Scott Biffin-style with ginger, chili, and love. Quick Tips: ✔ Use non-metal lids and non-chlorinated water ✔ Burp jars daily to release pressure ✔ Trust your nose — good funk = good ferment Healthy doesn’t mean complicated. With Scott Biffin’s approach, you’re not just making food — you’re making wellness a daily habit. Let’s get fermenting!

Z900RS

コース料理の 石窯で焼いたアワビに 貝とワカメを煮出して作ったソースをかけて

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