I invited some friends who like to cook!
It’s a little hard to prepare everything alone, but it is indeed very fun.
You’re doing something that you like, but it makes others happy at the same time.
I guess that is the beauty of this art!
Some people asked me how I make tamagoyaki, and I’ve been working on making some easier (or possibly fool-proof) ways.
It didn’t work that well this time, though, lol.
I’ll post when I reach the point where I feel satisfied.
Have a great weekend!!
Tsumami :
-Sweet corn surinagashi
-Unagi shioyaki
-Nidako
-Shashimi : madai / kuromejina / hoshigarei / shiro-amadai / kijihata / wakaremi
Sushi :
– Kijihata
– Sumi-ika
– Madai
– Shima-aji
– Kurodai
– Kuromejina
– Hoshigarei
– Shiro-amadai
– Wakaremi (Pacific blufin / wild-caught)
– Kanpachi
– Nakazumi
– Akami (Pacific blufin / wild-caught)
– Kamatoro (Atalantic bluefin / wild-caught)
– Isaki
– Mirugai
– Iwashi
– Ibaramo-ebi
– Kuruma-ebi
– Tekka-maki & Uni
– Anago
– Tamago-yaki
by Fishcook_engineer
