Introducing lamb to restaurant menus in Japan
INGREDIENTS 100g buckwheat flour 300 ml water A pinch of salt Vegetable oil, for frying 1 cup water 1 cup dashi 50 ml sake 50 ml mirin 50 ml soy sauce 40 ml sudachi juice Grated daikon Grated ginger Finely…
Creating the perfect bento for cherry blossom season
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