しんしんSY
The couple next door had just left.
I wished them a happy wedding anniversary, and was about to congratulate them on their wedding anniversary, when the young proprietor quickly left a bowl of oshinko (Japanese pickles) for me!
So, just one more cup of somen, and to top it off!
I asked the owner if I should have hot somen noodles, but the young owner came out and told me that cold somen noodles were also available!
I was so glad to hear that, and I would be happy to have it!
Let's end with a dry sake, which is not my favorite but I had noticed on the blackboard!
It's a Sado Island sake from the Keio brewery!
The label says it has a Sake Degree of +20 or higher!
Oh, it's crisp and dry with a nice saltiness!
While we were eating the oshinko (Japanese pickles), the somen noodles appeared!
The somen noodles are made into bite-sized pieces, just like hegisoba!
The young master chef of Kokomishina, every dish is delicious with his own twist!
We finished off the evening with Soumen noodles in a broth with plenty of wasabi and ginger, which was as dry as the dry sake!
Still chilly in the morning and evening in Hokkaido!
Tomorrow, we are going to Obihiro for a cross-industrial exchange meeting!
extensive knowledge of Japanese cooking
Ingredients : Rice Koji rice (Gohyakumangoku) Kake rice (Koshibuki)
Rice polishing ratio: 60
Sake degree: +21
Acidity: 1.3
Amino Acid: 1.6
Yeast: Association No. 601
Alcohol level: 18.5
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