The skin was wonderfully chewy, emphasizing the collagen, while the meat was grilled to perfection—what a surprising deliciousness! I also enjoyed the familiar flavors of the past, especially the mochi-like Ebodai, which was marinated in kombu and had a nice fat content. I truly love it! It's a wonderful season for spring ingredients! I could easily eat four pieces of freshly made warabi mochi, haha. I had a glass of Japanese sake (180ml). It was a great meal!
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