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02-19-2017, 01:32 PM

7. KAZUNOKO: herring roe

KAZUNOKO has unique texture which foreigner would not like.

Here is how to de-salting KAZUNOKO.



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02-19-2017, 01:39 PM

8. UNI:Sea Urchin;

The beginner of Japanese food would not try UNI. But trust those foreign chefs who recommend UNI.



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02-19-2017, 01:44 PM

9. HAKUSAI:Chinese Cabbage.

HAKUSAI has more soft texture than cabbage.

Feel the soft texture of HAKUSAI from this movie.



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02-19-2017, 02:45 PM

10. FUGU-SASHI:Raw Box Fish;

As known well, Box fish has strong poison in their fins, skins, eyes and liver.

Licence by government is required to cook box fish in Japan.



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02-19-2017, 02:51 PM

11.YU-DOUFU:Boiled Tofu;

No words are needed.



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