Tokyo introduction

Boil the potatoes in the soup stock of the "Dashi pack".

Even as it is, it is delicious.

Even if you sprinkle a little pepper on it, it's delicious.

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Every month, the 24th is the day of "Kezuri-bushi", which is made by processing fish such as "Katsuobushi" and slicing them into thin slices.

This is maniac information that Japanese people don't know much about. (^^)

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In the evening, the sunlight shining through the clouds was very powerful and beautiful.

The place is Toyosu.

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"Tororo Konbu" bought at Tanaka Shoten is a food made by dipping seaweed kelp in vinegar and processing it into thin slices.
It is written that the production area is Hokkaido.
Hokkaido is famous as a kelp producing area.
The word "粘" written on the package emphasizes that it is sticky.
It also states that no sweets or preservatives are used.

The raw materials are two kinds of kelp, "Ma-konbu" and "Gagome-konbu", and vinegar.

I'll put it on a plate.
It looks like a fluffy lump of thread.
You can eat it as it is.

This is my favorite way to eat.
Add it to the soup stock introduced in "Drink dashi".

The salty taste of "tororo" exudes into the soup stock, making the soup stock even more delicious.

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The "Katsuo slice" I bought at Tanaka Shoten is a slice of soft bonito flakes.

Served on a plate.

It's something to eat as a snack.
It tastes like soy sauce.
There is a moderate bite.

The more you chew, the more delicious the taste of bonito spreads in your mouth, and you are happy. (^-^)

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