冬春季蔬果等食材相对稀少,人们更喜红烧、焖煮肉食,若是漫漫长冬都是这类浓膏厚重之物,难免腻味。此时,秋冬之果柚子以其清香之味可一解烦腻。善烹精细美食的日本人就将柚子视作常用食材,把秋冬的一丝柚香化作生活中的一道韵味。 Winter and spring vegetables and other ingredients are relatively scarce, people are more braised, stewed meat, if the long winter are thick cream thick objects, inevitably bored. At this point, the fruit of autumn and winter grapefruit with its fragrance can be troublesome. Good cooking fine Japanese people will grapefruit as a common ingredient, a trace of autumn and winter of the pomelo into a life flavor.