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道場六三郎が伝える道場和食【道場旬皿|錦かぶら】

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Published on Jan 27, 2011

道場六三郎の挑戦、「道場旬皿」冬の一品。
湯葉や海老、どんこなどを絶妙な柔らかさに煮あげたかぶで包み吉野仕立てにしていただく御椀。見た目にも大変美しい、日本の伝統に道場六三郎の美の感覚が冴える。

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




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

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