ツイッターで「パセリはもう残さない」宣言する人が急増! : watch@2ちゃんねる (via pointitblack) 知らなかった
Reblogged from tenkao 3,118 notes Posted 3, June, 2013 刺身に付いて来る菊の花はあれ自身を醤油に浸けて、それで刺身の表面をポンポンと軽く叩いていく。刺身に醤油と菊の香りがついて美味しくなる。 江戸時代、醤油がもっと貴重で高かった頃の名残です。 By ツイッターで「パセリはもう残さない」宣言する人が急増! : watch@2ちゃんねる (via pointitblack) 知らなかった
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