Dinner to get hot air up with Hokahoka.
It looks even brighter because it is well served in a meal.
Okay, I'll take it.
Bread hands together. A gentle thank you. This is my dead sister - hereinafter abbreviated.
Kina was preppy, but she wouldn't get out of the cooking-- right?
Hmm.
Well, first of all,
Take a spoon of "Tablespoon" and sip the soup...
Shaky teeth,
Yeah, this is taro. Mm-hmm. Yummy!
Potatoes dried in the caracallas suck the stock of the soup and swell. It delighted the tongue with the sweetness of the potato and the unique tannins of the dry product, which aromatized only "not".
With every bite, the flavor spreads along with an indescribably pleasant texture that is soft like shaggy and stiff.
One more bite, and... a spoonful of "suku" and a reddish piece of flesh floats there. It turns brown with a strong fever - it's hollow because it's well simmered.
And once sautéed in oil, the flavour of meat that should otherwise be compromised... Gyu! It concentrates all the time, allowing the flavor not to "occasionally" to bounce in your mouth.
Plus, the soup that holds them together is delicious again...!
The transparent soup has a sparkling oil and is like gold.
And it becomes a treasure trove of flavours unbeatable by the value of gold, gently staining the tongue, stomach and… body.
Next,
Wow (...).
Steamed pressed wheat is not the only thing that could have been eaten because of the accentuated bitterness and tannins.
Here's Kina Magic.
If the ingredients' drawbacks are also used well, it can be advantageous…
Especially, the properties of pressed wheat's ─ good moisture intake and swelling were exploited.
This... is that it can be soaked in the stock.
If it is just water, only the flavour of pressed wheat is accentuated, but the flavour of the stock is added in addition to the original flavour by soaking and inflating it in the stock.
Furthermore, to neutralize the bitterness of pressed wheat, it is… water candy, a sweetness made from grain.
Add this and simmer gently - blend in the sweetness.
The rest steam hard and finish hard, but one last hassle.
Steam with the vinegar coming out of the pram modoki to reduce the tannins of the wheat.
And then...
Fuzzy, the smell of vinegar and stock spreads, and elegant woes (...) are complete - and make it look like it!
Kina adds the fish soy sauce at the end… stiff. Mix it to chop it up with hera and stir "Kakan".
When the fish soy stains the fiber of the wheat with excess heat, it is stained yellow from the stock. That is the fish soy. It shines brown in response to that.
Take a sip of this...
- Whoa, whoa!
Is this wheat!?
I can't help but think so, the elegant sweetness and grain taste spreads to my mouth.
The bitterness also feels little tannin.
Instead, they feel slight, which makes good accents and food progresses.
The slightly stiff texture also matched well with that of the resilient wheat - when bitten, it overflowed with juice and stock. It had a rich taste of fish soy, intertwined with the spirit of the ingredients… producing an indescribably complex flavour.
That's too much...!
……
…
Well, if it's time for a dark flavor, here goes... fish.
Fresh from Port Nanan, no complaints of fried water today. It's not dried!
Kina grated the fresh live fish into three pieces.
of freshness that can be eaten raw. That's all that's good without hands on it!... good, but Mr. Kina won't give in.
No longer do we have to mass produce the captivity of delicacy, but even a delicious fresh fish takes more than two labors on one, a horrible girl in this fruit--
Oh, my God, Mr. Kina... I'm using plum moddle pickles to get rid of the raw odor...
Sour plum moddle pickling as it is also quickly turns into an elegant seasoning with just a little hassle added.
When carefully unseeded and backfiltered "Ugg", and jammed, ─ only the clear supernatant of the turbid wine "Kubuku", which was filtered there, was carefully selected, and the large fish fillet was thinly shredded with a knife for preservation dried in the crisps, mixed with them and simmered "One" chi...
It's like an elegant fish soy sauce, a mysterious seasoning that produces an even more aromatic aroma of "broom" than fish soy sauce...
Big mistake if you think you just put this on a sautéed blue fish.
Before sautéing, simply scrape the oil squeezed from the garlic and once gently broiled "abu" on both sides with an iron plate, add the aroma of garlic to neutralize the smell of green fish.
And then... burn the charcoal in a net.
Flip over where the meshed burn floats...
Then, the oil of the fish that was about to drip would return to Susu...!
Because this oil is so good, I don't want to have it.
When Kina cooks the fish on both sides with exquisite fire reduction and handkerchief, she serves it on the vessel and finally seasons it with a mysterious seasoning.
That sauce hung hot, JOOOOOOOO!! And, it makes a petty sound, and when it bubbles only slightly on the surface, it creeps into me.
And... it's tangled with fish oil.
convinced that this would be absolutely good,
Take a bite to solve the "ho ho"...
Yum!!
……
…
...... equine!!!
The moment I put it in my mouth, it doesn't harden me...
Not half the saliva ejection!
Just what I call a bomb of flavor.
What can I say...
─ ─ Yeah.
Ko... Ha... Ma!!
And all I can say, and I don't need to.
Soon, when you eat up one side of the fish opening, you will miss your mouth and include with Okowa-
Yum!!
...... equine!!!
What is this, it goes super well with the wow!?
Mocchi mocchi and seasoning in mouth and mouth with wok.
This is a region around here… or, again, a way I haven't seen much of it, but it's a way of eating with multiple foods in your mouth and mixing them together in your mouth, but...
Fish and wow (...) go with this way of eating.
Definitely fits...!
As much as I forget to breathe, I feel happy by biting off a mothmotch.
Yummy...
Soon when both the woes and the fish are flattened, the soup is poured together with the oil in the "soot" mouth.
That said, the soup is also oily, so the flavor really lingers around the mouth.
That's not too bad, but when you drink alcohol, the one-tempo flavor really breaks off...
It's this shallow salad that eliminates it.
Mix it with the rest of the womb and carry it together in a spoon into your mouth.
Zawa - Crouts and raw ham are not so much preserved foods, but the characteristics of each house - it tastes exactly like home…
Yes, sir.
The taste of the Heidemans is well accepted by the body.
Exactly what it tastes like.
It's just monotonous, so it sprinkles herbs, but this is very good for tightening up meals as a sapphire again!
Not too much, not too little...
While feeling the acidity of the shag shag and the sawa - clout, gently wrap the "Maru" with the saltiness of the raw ham, and finally the herbs stab the stop...
Exactly, suitable for the end of the meal (...).
After eating, I swallowed a glass of turbid liquor. Exhale hot...
No, uh, full.
Kina is the best. I want it for my wife!
Until just now, Kina was prepping or turning red.
Nico is watching Bazu's health. Then, isn't it, uh...
Until just now, the seven facial changes seem to be lies.
It's okay...
Put that head over the counter, Kaigli Kaigli...
Hmm?
I feel some awesome gaze...
And if you look around...
Zima in Helena and everyone else who was in the store watched Bazu and Kina.
Where did you go?
So much to look at.
"Hey, what is it?
Terrified to ask...
"Mr. Bazu..."
Helena's emotional fallen face.
"Yes?
……
"You." "You." "You." "Mr. Bazu." "Osama."
… only,
"" "" "Not sloppy!!!!!
Dokka ~ ~ n and the cry of my soul wobbled with the store or not...