The excitement from my TV appearance has settled down, allowing me to slowly enjoy the flavors of summer again.The lightly fried abalone from Bōsō was delicious, and even my friend from Chiba was amazed! This is because the abalone from Japan's top production area is cut into long strips for serving, which enhances the texture. Thin slices just won't do. It was a wonderful presentation, directly taught by the master of Kyomi.
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