Tokyo introduction

Prepare Chinese cabbage.

Put the pork ribs in Chinese cabbage.

Sandwich the pork ribs like millefeuille.

Cut with a kitchen knife.

Cut it to a width of about 5 cm and arrange it in a pan.

The seasoning is "Hondashi".
Sprinkle a little more.

Next, cut the "Hanpen".
"Hanpen" is a fish fillet mixed with yam and grated.

Pork and Chinese cabbage are boiling.

Add the cut "Hanpen" and "Udon" here.

"Hanpen" is very interesting because it swells very much.

The pork fat and "Hondashi" match very well and are delicious.

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Raw peanuts were on sale.
In the Kanto region of Japan, it is customary to boil and eat raw peanuts.

Boil in salt water for 30 minutes. Add more salt.

After boiling, leave it for about 15 minutes until the water cools.

Take water with a colander.

It's done.

When you divide it, it looks like this.

You can enjoy a different texture from roasted peanuts.

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There are many canals in Tokyo.
Even now, ships come and go to transport supplies.
The sound of the ship's engine. The sound of the waves.
It is one of the powers that support Tokyo.

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Introducing how to use green onions, soy sauce, and ponzu sauce.

Cut the green onions into small pieces and expose them to water.

Drain the water with a colander.

Finely chop the garlic.

Cut the bonito,

First, put the garlic on it.

Put plenty of green onions on it.

My recommended soy sauce is "Higeta-syouyu".

Mix a little "Ponzu" with the soy sauce.

My recommended ponzu is "Asahi-Ponzu".

Come on, eat.

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