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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Lower Saxon cuisine ： ウィキペディア英語版 Lower Saxon cuisine Lower Saxon cuisine ((ドイツ語:Niedersächsische Küche)) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia. It is mainly indigenous and in some cases very hearty, but also very tasty. == Vegetables and accompaniments == The most common accompaniment is potato, which is prepared in a variety of ways, especially as ''Salzkartoffel'' or boiled potatoes. A popular vegetable, very typical of the area, is kale or ''Grünkohl'', known regionally, especially in Bremen and Brunswick Land as ''Braunkohl''. Asparagus (''Spargel'') is eaten as a great delicacy in the state of Lower Saxony. It is grown mainly around the towns and cities of Burgdorf, Nienburg, Brunswick and in the Oldenburg Münsterland as well as the southern part of the Lüneburg Heath and on the Stade Geest. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lower Saxon cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.