のぶのぶ
Izu is the time of year for golden threadfin bream?
Speaking of kinmedai, it is boiled ‼︎
So, I'm going to have arabashiri with simmered kinmedai.
As you can see from the picture alone, it was delicious!
The sake is not peculiar and crispy!
It is the kind of sake that can easily wash away the strong flavors of the simmered dish!
The soy sauce is a little salty, but the saltiness of the soy sauce is also removed.
We enjoyed the food and sake!
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