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蒸し蕎麦

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Uploaded by on Jan 28, 2010

初期の蕎麦切りの食べ方です 茹でると切れてしまうからですね。茹でていないので蕎麦の味そのままです
そばがきの味でもちもちしている。江戸っ子は酒の肴にしていたといいます、塩をぱらぱらと振って食べると
なぜか懐かしい、、、、。 生打ちされた(十割蕎麦)蒸しは至高の一品。http://www.kodaimura.com/
召し上がれます。

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