ヒラッチョ
Today is a weekday off.
A change of pace on vacation is cooking, especially stewing, which requires a lot of time👍.
I decided to make beef tendon radish stew.
When beef tendon is cooked in a regular pot not a pressure cooker, it needs to be simmered for at least 2 hours until tender.
I got Sumiyoshi no Issei at the sake section of Okachimachi Yoshiike.
I tasted it with warmed sake at nearly 50°C. The flavor and acidity were gooey and wonderful👍.
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