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k0j1

@k0j1

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@割烹食堂かいね 本日は定番ランチをご紹介✨ Today’s Classic Lunch Special ✨ # 鶏かつW定食　¥1,380 # Double Chicken Cutlet Set Meal
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Thanks✨
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楽しい企画をありがとうございました‼️ 投稿する上でも楽しめました😄✨ 100 $DEGEN
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bybitのハッキングがあっても影響なく上げてますね、何期待の上げなんでしょう🤔
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・This dish features sea bream, which is coming into season, wrapped in glutinous rice (Domyoji) and infused with the delicate aroma of cherry blossom leaves, capturing the essence of spring. ・The tender, naturally sweet sea bream is complemented by the floral notes of cherry blossoms and a touch of plum in a light, savory dashi sauce, creating a harmonious taste of spring.
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・これから旬を迎える鯛を餅米(道明寺)で包み桜の葉で香りを纏わせて仕上げる春の訪れを感じさせる一品です ・ふっくらとして甘みを感じる鯛の身と桜の香りに梅を加えた銀餡の三位一体となった春の味わいとなってます
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冬会席メニューから春会席メニューに変わります✨
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@割烹食堂かいね 今週は旬の一品料理をご紹介⑥✨ This Week’s Seasonal Specialty 🌸鯛の桜蒸し 🌸Steamed Sea Bream with Cherry Blossom Aroma
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自分も知らない食材でした笑 名前で想像つかないものは写真もないと頼みづらそうな気もしますよね😅
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お皿大事ですね✨ 黒いお皿だと天ぷらや塩がきれいに美味しそうに見えますよね😋
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ありがとうございます❗️ ひげ感がすごいですよね笑 でもその部分もサクサクで美味しいです✨
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It's day 333 of my Farcaster journey! I have joined Farcaster on Mar 25 2024 04:32 UTC My 1st Farcaster birthday is in 32 days How about you? Frame by @nikolaii.eth 🚀
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I'm 85％ melancholic! Check out your own temperament analysis by pressing the button below.
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Framedl 2025-02-21 3/6
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/gurumenavijp Feb event Today's best caster ended. 🧑‍🍳 Was there any food you wanted to try?😋 Thank you for introducing us to such wonderful dishes! It was hard being hungry every day. We're planning the next event next month!
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Thanks for commenting✨
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・Asatsuki (wild chives) is often used as a garnish or in vinegared miso dishes, but its entire stalk, including the roots, is delicious as tempura. Frying enhances its natural sweetness while adding a garlic chive-like aroma. ・Tsubomina (young bud greens) is a spring vegetable from the mustard greens family. When raw, it has a crunchy texture with a peppery kick, but when fried as tempura, it turns fluffy and develops a sweeter flavor.
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・酢味噌や薬味として扱われる事が多い浅葱(あさつき)はひげ根までサクサク食べられ天ぷらも美味、揚げる事でねぎ特有の甘みにニラのような風味が味わえます ・春の訪れを感じさせる春野菜の蕾菜(つぼみな)はからし菜の仲間、生はコリコリ食感とピリッとした辛みが特徴、天ぷらにするとホクホク食感で甘みが強くなります
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@割烹食堂かいね 今週は旬の一品料理をご紹介⑤✨ This week's seasonal special⑤✨ 🍤浅葱天ぷら(写真奥)と蕾菜天ぷら(写真手前) 🍤Asatsuki Tempura (back in the photo) & Tsubomina Tempura (front in the photo)
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