アサリ大根鍋（梅安風）-Clam and radish pot cook-Japanese food 【江戸長火鉢 57杯目】
Asari Clam and Japanese-white-radish pot cook Boil the clams Use boiled soup later Put KOMBU(dry kelp) in boiled soup Remove bitterness (Floating foam) Soup for hot pot Shred DAIKON(Japanese white radish) This cutting method is “Senroppon” Named after Chinese cooking “xian luo bo”(Chinese) → “Senroppon”(Japanese) Make the size of a matchstick about Simmer Daikon in soup To drink Sake with Japanese-tea-cup Cheers! This pot cooking appears in a novel To quote “Shikakenin Fujieda Baian” by Shotaro Ikenami Eat with Japanese pepper(Japanese prickly ash) Plenty of pepper Clam soup is good, And pepper is flavorful This is Japanese honeywort Good scented herbs Sending the wind with a bamboo cylinder Let’s eat “Chazuke”(Rice in soup) at the end To quote “Shikakenin Fujieda Baian” by Shotaro Ikenami Note: There is a little slurp sound It’s delicious I’m full! Please look forward to the next. Thank you for your viewing.