Large 600ml x 2 roasted sake Ginza Mikawaya
DESCRIPTION
"Cooking Story", published in 1643, which is said to be the oldest cooking book in Japan, describes how to make noodles as follows.
《“Sake” is a bonito (cut clause) one sho in a plum of umeboshi (ka) 二 二 二 升 升 升 二 二 二 二 二 二 二 し し し し し し し し》
It is an indispensable seasoning for the sake of the Edo period, which is a hot -boiled dining table with umeboshi and flowers in sake. Using high -quality plum vinegar cultivated by organic fertilizer, the salt is made into a mellow seasoning that is less than ordinary soy sauce. The bonito flavor, the sourness and saltiness of umeboshi match various dishes.
・ Tofu dishes ・ For hot pot dishes.
・ White fish and squid sashimi soup.
・ For egg rice.
・ For dressing vegetables salads.
・ For the hidden flavor of freshly cooked dishes.
《“Sake” is a bonito (cut clause) one sho in a plum of umeboshi (ka) 二 二 二 升 升 升 二 二 二 二 二 二 二 し し し し し し し し》
It is an indispensable seasoning for the sake of the Edo period, which is a hot -boiled dining table with umeboshi and flowers in sake. Using high -quality plum vinegar cultivated by organic fertilizer, the salt is made into a mellow seasoning that is less than ordinary soy sauce. The bonito flavor, the sourness and saltiness of umeboshi match various dishes.
・ Tofu dishes ・ For hot pot dishes.
・ White fish and squid sashimi soup.
・ For egg rice.
・ For dressing vegetables salads.
・ For the hidden flavor of freshly cooked dishes.
