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弟子と師匠が穴子をさばく(conger eel)

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Published on Aug 11, 2007

アナゴは鱧、鰻と同じように専用の包丁でさばきます。今回は弟子のミヤギくんも登場。ボクのさばき方との違いがわかるかな?



UCj_bzwy94nk9ZJwGruMz4Zg,板さんの眼,itasan18,和食,日本料理

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