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Onsen tamago (hot spring eggs, 温泉卵) are commonly made by boiling eggs in hot springs throughout parts of Japan, hence the name. They are similar to poached eggs in that they have creamy yolks, but onsen tamago are easier to make, and involve less clean-up. There are different ways to prepare onsen tamago, but my recipe is foolproof. I like to eat onsen tamago with a pinch of salt. They are ideal as a snack or side dish. Delicious seasonings for onsen tamago include: - Salt and pepper - Concentrated liquid dashi (also called “shiro dashi”) (https://geni.us/1RRAYEP) - Soy sauce (https://geni.us/KEexB29) You can also add onsen tamago to a salad, or any dish of your choice. 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/onsen-tamago-hot-spring-eggs/ 🔷Equipment - 1 Pot - 1 Ladle - 1 Bowl 🔷Ingredients (4 eggs) - 4 eggs - water (The amount of water should be more than just enough to cover the top of the eggs.) 🔷Directions - Add water to a pot and bring the water to a boil. - Add refrigerated, cold eggs into the boiling water. Use a ladle to prevent cracks. - Stop the heat and let it sit uncovered for about 13 minutes. - While waiting for the eggs to get cooked, prepare cold water (room temperature or colder) in a bowl. - Take out the eggs from the pot and transfer them to the cold water to let them cool for a few minutes - Once the eggs have cooled, hold the egg in your hand and gently shake it.This will help separate the egg white from the egg shell. Without this step, the egg white may stick to the eggshell and not come out of the shell properly as you crack the egg. - Crack the eggshell and take out the onsen tamago to serve. Enjoy! 🔷Recipe Notes 🔸When the eggs are super fresh, the egg white tends to stick to the eggshell. Eggs that are a few days older seem to have less of this problem. 🔸Gently shaking the egg before cracking it will help prevent the egg white from sticking to the eggshell. 🔸The optimal time for cooking the eggs in hot water will depend on the amount of water, the room temperature, the number of eggs, the material of your pot, etc. Adjust the time to your liking. 🔸STORAGE: Uncracked onsen tamago will last for 2-3 days in the fridge. 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #keto #egg
Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs! | Recipe) - Sakura Yubi
Kinshi tamago (錦糸卵) is egg strips made by thinly slicing an egg crepe. It is often used as a topping for some of the Japanese dishes such as sushi and cold noodles. We want our kinshi tamago to not break off easily as we touch it or eat it. Some recipes use starch (potato starch, etc.) to achieve this. But my recipe does not use starch, making it more keto-friendly. The combination of saltiness and sweetness makes it taste amazing too. 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/kinshi-tamago-japanese-thinly-sliced-egg/ 🔷Ingredients (2 servings) - 1 whole egg - 1 pinch salt - 1 tsp sugar (You can use low-carb sweeteners instead. I like to use zero-carb monk-fruit sweetener (Lakanto). https://geni.us/jwxiC) 🔷Directions Add all the ingredients into a bowl and whisk well until the egg white turns liquid and is no longer visible. Place a large pan on low heat and apply a thin coat of oil. Add the egg mixture to the pan and spread it across the pan. Be careful not to add too much egg mixture to the pan. The crepe should be very thin (about 1 mm (1/32 in)). Once the egg mixture is spread across the pan, stop the heat. Wait for the egg to get cooked slowly with the residual heat. If the surface of the crepe is still wet after a few minutes, carefully turn it over and allow it to cook further with the residual heat. If the surface of the crepe is solid after a few minutes, then you don’t need to turn it over. Once both sides of the crepe are solid, roll up the crepe on the pan using a spatula and transfer it onto the cutting board. Rolling up the crepe will make the slicing easier. Slice the crepe into thin strips. And we are done. Enjoy! 🔷Recipe Notes 🔸This recipe is great for making keto sushi: https://youtu.be/-ud-JZGgtEc 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #keto #egg
Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients | Recipe) - Sakura Yubi
You want to eat sushi, but you don't want the carbs. No problem. Here is a great recipe for you. It's low-carb (keto-friendly), and absolutely delicious. You won't miss the rice! Being a sushi lover who's been avoiding carbs, I've developed this recipe through trial and error, with the help of my partner who always gave me honest feedback. We are using kefir cheese or cream cheese as the base for the keto rice (shari, シャリ). I like to use kefir cheese so I get the benefits of probiotics too. Because working with the cheese can be messy, I like to make temari zushi (手まり寿司, ball-shaped sushi), which is shaped using plastic wraps, as shown in the recipe and the video, rather than the typical type of sushi, i.e. nigiri zushi (握り寿司, hand-pressed sushi), which is shaped using hands. It's a little time consuming to make. But in the end you will get a beautiful-looking dish that will wow the crowd. So make this for a special occasion. 🙂 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/keto-sushi/ 🔷Ingredients (2 servings) 🔸Keto Rice (Shari, シャリ) 250 ml kefir cheese or cream cheese (If you are using kefir cheese, make sure it is drained thoroughly to the point where its consistency becomes similar to cream cheese. (See my kefir cheese recipe on how to make kefir cheese drier and denser.)) 1 pinch salt (Salt is for kefir cheese only. If you are using cream cheese, omit salt, as cream cheese already contains salt.) 65 ml ground cauliflower florets (About 1/4 the volume of the kefir/cream cheese.) 🔸Toppings (Nega, ネタ) - Use any fish, seafood, vegetables, etc. of your choice. Below are examples. tuna (thinly sliced) salmon (thinly sliced) squid (thinly sliced) steamed shrimp (thinly sliced) cucumber (thinly sliced) egg (thin strips (kinshi tamago, 錦糸卵)) 🔸Garnish - Optional. Below are examples. salmon roe (ikura, イクラ) lemon, yuzu, or other citrus fruits broccoli sprouts basil leaves / oba leaves / Italian parsely sesame seeds olives / capers pink peppercorns ground black pepper Maldon salt or other crystal salts edible gold leaf 🔷Directions 🔸Making Keto Rice (Shari, シャリ) Briefly cook ground cauliflower florets in a pan on low heat. Add the cooked cauliflower florets to the kefir/cream cheese. Kefir/cream cheese is silky smooth in texture. Adding some ground cauliflower florets into the keto rice will give a little bit of crunch and more of a satisfactory feel when you bite into the keto rice. If you are using kefir cheese (rather than cream cheese), add salt. Mix, and we have keto rice! 🔸Assembly Prepare the toppings and garnish. Lay a piece of plastic wrap on a table. Then lay one or two pieces of sushi toppings. Keep the layer of toppings thin so that they can easily bind with the keto rice after this. Lay a teaspoon to a tablespoon of kefir rice on the layer of toppings. Pick up the whole thing in your hand and wrap the layer of toppings around the keto rice using the plastic wrap. Form it into a ball shape. Take out the ball-shaped sushi from the plastic wrap and place it onto a plate. It’s a little messy, but somehow it works out in the end. 🙂 Decorate with garnish. Serve it with soy sauce and/or salt. Enjoy! 🔷Recipe Notes How to make kefir cheese: https://youtu.be/JQfrDZT4VdU 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ ----------------------------------------------------- #sushi #keto #kefir
Keto Sushi (No Rice! | Recipe) - Sakura Yubi
How to make kefir cheese - Great for gut health!
Kefir cheese can be used in place of cream cheese and sour cream, and it has the added benefit of probiotics. I make milk kefir every day, so I can make kefir cheese any day I need it. I no longer buy cream cheese and sour cream because kefir cheese is better for the body and just as delicious. You can adjust the dryness (denseness) of the cheese and add flavoring of your choice to best suit what you will be using it for (see my recipe below for details). You can use kefir cheese for both savory foods and sweets. 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/kefir-cheese/ 🔷Equipment 1 Bowl 1 Mesh Strainer 1 Cloth or basket-style coffee filter 🔷Ingredients (4 servings) 500 ml (2.1 cups) milk kefir (Every 500ml of milk kefir yields 250 ml of kefir cheese (and 250 ml of whey).) 🔷Directions Prepare milk kefir. Set a strainer over a bowl. Lay a cloth or basket-style coffee filter over the strainer. Pour kefir onto the cloth/filter. Cover the top of the kefir with the cloth/filter. Place it in the fridge for 1-2 days. The liquid (whey) will start dripping into the bowl, and kefir cheese will start forming inside the cloth/filter. And your kefir cheese will be done. Store the cheese in a container in the refrigerator. Ways to make your kefir cheese drier and denser: – Method 1 – Gather the edges of the cloth/filter in your hand and squeeze out more whey from the kefir cheese. Be careful not to tear the cloth/filter. – Method 2 – Wrap the kefir cheese in a paper towel, place it in a container, and wait for the whey in the cheese to be absorbed by the paper towel. Enjoy! 🔷Recipe Notes 🔸Kefir cheese is quite bland, so you might want to add some flavoring (salt, herbs, sweetener, fruits, etc.) to the cheese, depending on what you will be using it for. For example, add a bit of salt to the kefir cheese, and it will taste like cream cheese! In the video, I flavored it with salt, black pepper, and balsamic vinegar. Delicious! 🔸STORAGE: Kefir cheese will last for several weeks in the refrigerator. It will continue to ferment slowly in the refrigerator and gradually get sourer over time. 🔸The whey is rich in probiotics too, so you can make use of it by drinking it or making kefir soda etc. with it. 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ ----------------------------------------------------- #kefir #fermentedfood
Kefir Cheese (Recipe) - Sakura Yubi
Full video: https://youtu.be/SqDWY3pjAIA Written article: https://sakurayubi.com/why-do-japanese-people-live-long/
Secrets to japanese longevity
I'll discuss the top reasons why the Japanese live longer, based on my research and experience of living in Japan and the U.S. 🕑 Time table: 0:00 - Japan Ranks at the Top of Life Expectancy Statistics 1:07 - Reason 1. Health Care 1:18 - Reason 1. Health Care - High Coverage by Public Health Insurance 2:14 - Reason 1. Health Care - Free Ambulances 2:24 - Reason 1. Health Care - Regular Health Check-ups 4:02 - Reason 2. Low Obesity Rate 4:44 - Reason 3. Food 4:55 - Reason 3. Food - Less Processed Food 6:30 - Reason 3. Food - Small Portion Sizes 7:11 - Reason 3. Food - Low in Fat 7:51 - Reason 3. Food - High Fish and Soybean Consumption 9:36 - Reason 3. Food - Regular Consumption of Fermented Foods 10:32 - Is Japanese Food Exceptionally Healthy? 11:32 - Why Do the Japanese Still Eat Healthily? 13:52 - Summary Resources: 1. https://www.who.int/publications/i/item/9789240074323 2. https://www.nature.com/articles/s41430-020-0677-5 3. https://www.mhlw.go.jp/bunya/iryouhoken/iryouhoken01/dl/01_eng.pdf 4. https://www.mhlw.go.jp/content/nenrei_r02.pdf 5. https://www.ipss.go.jp/ss-seikatsu/j/2022/SSPL2022_houkokusho/SSPL2022_houkokusho.pdf 6. https://data.worldobesity.org/rankings/ 7. https://www.e-stat.go.jp/dbview?sid=0001906078 8. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176039 9. https://www.ipss.go.jp/syoushika/bunken/data/pdf/19360404.pdf 10. https://www.tyojyu.or.jp/net/kenkou-tyoju/tyojyu-shakai/nagaiki.html 11. https://www.zenkyuren.jp/lunch/ 🔷 Written Article https://sakurayubi.com/why-do-japanese-people-live-long/ 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi --------------------------------------------- #japanese #longevity #livelong
Why Do Japanese People Live Long?
Dishes in this video: - Japanese Potato and Meat Stew (Nikujaga) - Grilled Smelts (river fish called "Shishamo" in Japanese) 🕑 Time table: 0:00 - Intro 0:25 - Preparing Potato and Meat Stew (Nikujaga) (marinating meat in shio koji) the Night Before 1:43 - Going Out for a Walk the Next Day 3:14 - Korean Town 5:27 - Cooking Potato and Meat Stew (Nikujaga) 9:49 - Cooking Grilled Smelts (Shishamo) 10:28 - Finishing Up Potato and Meat Stew (Nikujaga) 11:19 - Eating 12:07 - Home Bar 🔷Japanese Potato and Meat Stew (Nikujaga) 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/japanese-meat-and-potato-stew-nikujaga-using-shio-koji/ 🔸INGREDIENTS (1 serving): For Marinating 230 g (1.7 cups) beef or pork slices (preferably with marbles of fat) 1 tsp (1 tsp) shio koji For Cooking 150 g (5.3 oz) potatoes (Use any potatoes of your choice. I like to mix regular potato and sweet potato.) 70 g (2.5 oz) carrot 150 g (5.3 oz) onion 1 tbsp (1 tbsp) dashi powder 2.5 tbsp (2.5 tbsp) soy sauce 3 tbsp (3 tbsp) mirin 2 tbsp (2 tbsp) sugar 250 ml (1.1 cups) water (Or until 80% of the veggies are covered with water in the pot.) Topping field peas, green peas, spring onion, etc. (Optional. Anything vibrant green and crunchy would be nice.) 🔸DIRECTIONS: Marinating the Meat in Shio Koji Add meat and shio koji in a sealable bag, and rub shio koji into the meat. Let the meat rest in the fridge for at least an hour, preferably for 24 hours, during which shio koji will do its magic on the meat to make it softer and more delicious. The longer the better. This step prevents the meat from getting hard and rubbery during cooking, achieving soft and juicy meat. Cooking the Stew Chop onion, carrot, and potatoes into bite size pieces. Add all veggies into a pot. And then add dashi powder, soy sauce, mirin, and sugar. Add the shio-koji-marinated meat slices on top and spread them out. Turn on the heat to medium. Once it starts boiling, cover and lower the heat to low. Let it cook for 25 mins, just until the veggies are cooked through, but not longer. After 25 mins, the nikujaga will look like this. It's technically OK to eat it now, but to make it a million times better, do the resting step below. Resting (Cooling the Stew) This is where the magic happens. Let it rest for a few hours until it cools. This way, the veggies and the meat will slowly absorb the soup. Vegetables are like sponges. They absorb the liquid around them as they cool, but not so much as they are being cooked, so this resting step makes a big difference. Finishing Up When it's time to serve, warm it up, taste it and make adjustments if needed. You might want to add more soy sauce for saltiness or mirin for sweetness and umami. Optionally, add some greens (field peas, green peas, spring onion, etc.) for color and texture. Enjoy! 🔸What Is Shio Koji?: https://youtu.be/8exROT70Ams https://sakurayubi.com/what-is-shio-koji/ 🔸Dashi powder: - If You Are Outside of Japan: https://geni.us/LD7XA - If You Are in Japan: https://geni.us/AI3Btb These dashi powder products are not exactly the same as the one I used in the video but are similar. 🔸Soy Sauce: https://geni.us/KEexB29 🔸Mirin: https://geni.us/0vuSTf 🔸Sugar: https://geni.us/jwxiC 🔷Grilled Smelts (river fish called "Shishamo" in Japanese) 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/japanese-grilled-smelts-shishamo/ 🔸INGREDIENTS (1 serving): 10 smelts 1 tsp olive oil (For spraying over the smelts before grilling) 🔸DIRECTIONS: Spray some oil over the grill. This is to prevent the fish from sticking to the grill as well as to prevent the fish from over-drying. I'm using a Japanese fish grill, but you can use a grill pan too. Lay the fish over the grill and spray oil on the top of the fish. The smelts sold in Japan are already salty, so no seasoning is necessary. But if your smelts are not salty, you can season them now or after cooking. Cook the fish in/on the grill for about 7 minutes until their skin turn a bit crispy and golden brown. My grill emits gas flames from the top and the bottom so I don't need to turn them over. But if you are cooking on a grill pan, turn them over at some point to cook them on each side. Enjoy! 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Artlist https://artlist.io/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #japanesefood #shishamo #nikujaga
Cooking Japanese Potato and Meat Stew (Nikujaga), Grilled Smelts, and Exploring Korean Town in Tokyo
Dishes in this video: - Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji - Shio-koji-marinated Sashimi (Raw Fish/Seafood) These dishes are easy to prepare, nourishing for the body, and super delicious. Perfect for a busy working day. Shio koji does its magic, as always. 🕑 Time table: 0:00 - Intro (coffee and relax) 0:45 - Preparing pork belly mille-feuille nabe (marinating pork in shio koji) 1:26 - Working at Home (while letting shio koji do its magic on the pork) 2:27 - Making pork belly mille-feuille nabe 3:49 - Making shio-koji-marinated sashimi 5:04 - Dishes presented on the table 5:17 - Eating 6:58 - Time to unwind (dessert and movie) 7:34 - Outro 🔷Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/pork-belly-mille-feuille-nabe-pot-using-shio-koji-recipe-japanese-cooking/ 🔸INGREDIENTS (2 servings): 300 g / 0.7 lb pork belly slices 1 tbsp shio koji 200 g / 1 cup Chinese cabbage 1.5 tbsp chicken stock powder 150 ml / 0.6 cup water 150 g / 1 cup other vegetables (e.g. bell peppers, mushrooms, etc.) (optional) 4 tbsp ponzu 🔸DIRECTIONS: Place the pork belly slices into a plastic bag, add shio koji, and rub it into the pork belly slices. Then store it in the refrigerator for several hours and allow shio koji to soften the meat and develop umami. Wash the leaves of the Chinese cabbage. Place a leaf of Chinese cabbage on a cutting board. Then cover the top of the leaf with a layer of pork slices. Keep layering a leaf of Chinese cabbage and a layer of pork slices alternatingly while keeping the thickness of the stack even, until the thickness of the stack nearly reaches the radius of your pot. Cut the stack into a few pieces of equal lengths. The pieces should be shorter than the height of your pot. Carefully align the pieces of the stack into the pot along its circumference, with the section side up. The layers are gorgeous, aren't they? 🙂 Fill any gaps in the pot with more cabbage and/or other vegetables. This is a good time to show off your artistic talent! ;P Sprinkle some chicken stock powder and add some water. Don't fill up the pot though, as some water will come out from the cabbage. Cover the pot and cook for about 15 mins until the cabbage becomes nice and soft. Serve with some ponzu. This dish tastes amazingly with it. 🔸Ponzu: https://geni.us/uqbiOr 🔷Shio-koji-marinated Sashimi (Raw Fish/Seafood) 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/shio-koji-marinated-sashimi-raw-fish-recipe-japanese-cooking/ 🔸INGREDIENTS (1 serving): 150 g / 5.3 oz sashimi (raw fish/seafood) (Use any fish and/or seafood you like.) 1 tsp shio koji 🔸DIRECTIONS: If your sashimi comes in a block, slice it up to your preferred thickness and size. If your sashimi is already sliced, skip this step. Place the sliced sashimi into a plastic bag, add a little bit of shio koji, and gently rub it into the sashimi. Then keep it in the refrigerator for 30 mins. Take out the slices of sashimi from the bag, place them onto a plate, and serve with some soy sauce and wasabi. 🔷 What Is Shio Koji?: https://youtu.be/8exROT70Ams https://sakurayubi.com/what-is-shio-koji/ 🔷 Shio koji products: 🔸 If You Are Outside of Japan Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b 🔸 If You Are in Japan Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C 🔷 How to Make Shio Koji (Recipe): https://youtu.be/S2YLtLM-K-A https://sakurayubi.com/how-to-make-shio-koji-recipe/ 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Artlist https://artlist.io/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #japanesefood #dinner #porkbelly
Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji; Shio-koji-marinated Sashimi (Raw Fish/Seafood)
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