おのっち
This is No.6 after a long time.
It is served with homemade smoked octopus head and smoked trout.
I was surprised at how well it went with the smoked trout.
Was it a marriage of acidity and sourness?
However, the aroma of lactic acid bacteria seems stronger than before.
I guess it's a matter of taste, but I liked the previous version better because I could feel the flavor of the rice.
I'm looking forward to the change in taste, though, because Shinsei is challenging us by changing various manufacturing methods!
I want to read everything about Shinsei again!
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