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道場六三郎が伝える道場和食【道場旬皿|和牛蓮根】

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Published on Jan 23, 2011

和牛と蓮根を軽く山椒を効かせて甘辛く焚いた一品。
2011年1月 銀座ろくさん亭にて


道場旬皿
道場六三郎の好奇心が止まらない
季節ごとに旬の食材の本性と向き合う料理

http://www.facebook.com/MichibaShunsara
http://www.michiba-shunsara.jp/

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