Dry and crispy white wine is really good to Tofu and Yuba dishes. He said he practiced to make it in Takamatsu. His experience became a topic of the Food chatting group. A pack of the souvenir contains Udon flower, salt, a rolling rod, and a large knife. Seki explained how to make the Udon in detail.
Lovely dishes continue to appear one by one.
On the table is a square Tofu boiling pod that condenses the Tofu soup to make thin film of Yuba. Yes, this is how to skim up it by chopstick. The Yuba is then put into a small cup added with ground Yuzu skin and soy sauce for eating. It keeps the flavor of soybeans very well. The last orders time soon came before we knew.