アジの干物できました

himono

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 to “アジの干物できました

  1. Nice! You should be running a restaurant, Adam. Do you know how to prep blowfish or have a blowfish license?

  2. 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?

  3. I like Hokkaido!

  4. Nice but there are no haze in Hokkaido.

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