外はこんな湿気なのでもちろん冷蔵庫仕立てです。それでも仕上がりは悪くない。
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4 responses so far ↓
chris // July 9, 2009 at 9:32 am |
Nice! You should be running a restaurant, Adam. Do you know how to prep blowfish or have a blowfish license?
Adam // July 9, 2009 at 8:29 pm |
chris, I can do shousai-fugu and akame (these are the two most common edible species on Tokyo Bay) but I have never prepped a torafugu.
One day I will have my own restaurant, when I find somewhere I don’t have to rely on drunken ojisan and revolting cigarette smokers for business. Got any ideas for good spots?
chris // July 10, 2009 at 8:52 am |
I like Hokkaido!
Adam // July 12, 2009 at 2:01 pm |
Nice but there are no haze in Hokkaido.