びびず
Until last week, I was getting take-out from a local home food site, but this is the season when food poisoning is a concern. Maybe it's because it's become the standard hors d'oeuvre menu, but this weekend we're going to start to see a lot more of the standard hors d'oeuvres on the menu. We went to drink Uchi with the ingredients we get from the supermarket down the street.
This weekend I'm having Sekimusume from Shimonoseki. It's dry, so it's perfect for this season, and it's refreshing to drink. Because it's from Shimonoseki, it seems to be a brand used for fillet sakes, but in winter, it will show a different side to me.
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