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Niboshi ramen near Nagoya station
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2 comments
I made taiyaki for the first time recently (ube with ube filling), and all I could think was how good they would be with ice cream. Those look so crispy. Did they have the anko filling?
Looks great. Did you make them? If so, do you have a recipe? I’d like them to be crispy but they often seem to end up overly cakey.