なべ
The first time I went abroad was in China. When I became a member of society, I suddenly went on a business trip to Shanghai by myself, and I needed a visa for the first time in my life. It was the first international flight in my life and I needed a visa at that time. I don't know how many times I've been to China since then, and I've been blessed with the opportunity to meet many of my friends and eat a lot of local specialties. But even with such delicious Chinese food, I couldn't eat dessert (beetroot). Compared to the clear and crispy dishes, the taste of the dessert beet is dim and unrefined. Seeing the label "Acid Acid Beet" reminded me of my now fond memories of China.
As the label says, it has a fairly high sugar content and a citric acidity. A soft drink-like composition? When I think of how such nectar juice can be made from rice, I feel the mystery of fermentation. If you think of it as Japanese sake, it's not deep enough, but it's a heavenly grade in terms of how far it can be transformed using rice as a starting material.
By the way, my favorite dish is Szechuan hot and spicy food. By the way, my favorite dish is Sichuan hot and spicy. Chinese cola) and white wine. Skip the dessert.
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