Nihonbashi Ebisu Kobetara City was held on October 19 and 20.
It seems that a lot of people came out just by checking on this blog.
In the last of Heisei, Betara-shi, I went without much omission.
A piece that reveals that you are a nocturnal correspondent.
At that time, I purchased it from Tokyo Betara pickled sweet and spicy kimchi flavor from Shintakaya, Tokyo.
I started from a place that is not a royal road, but this was also delicious.
A moderate sweetness beyond spiciness, no, moderate spiciness beyond sweetness.
In Betara City, it was sold out as soon as possible on the evening of the 20th. It was sold like a fly
It's pickled, how do you eat it?
When I heard that it was pickled, I used to make it at the end of a winter hot pot dish, Pienro (flank furnace).
I remember that it was "designated" as a porridge companion.
In an illustrated essay by graphic designer Kawado Senoo.
It is a Chinese cabbage pot that has been introduced and widely known, and it is originally a Chinese home cooking.
What? In the Kappa Sketchbook (published by Bungei Shunju, 1995), the back cover is a compilation of essays.
It's also available.
Because the procedure, ingredients and taste are very simple, it is called the definitive version of a man's Chinese cabbage pot.
It is now a classic winter dish, and the porridge made with this soup is also exquisite.
Kappa said that the hot porridge was "bettara pickles for some reason."
It's very easy to make a pienro. There is no curtain for magistrates to come out.
You can get the recipe right away on the internet.
I'm not good at cold winters, but I miss this pot only. Chinese cabbage, I'm waiting for you.
Everyone who has obtained the finest Beta pickles in Betara City, what is the coming season?
Please try it to match the pienro and the rice porridge.
