이미세 차조
居見世 茶蔵 / Imise Chagura
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
역사와 정취가 있는 카페에서 맛보는 홋카이도의 지역 식재료
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Hokkaido Wagyu beef loin is cooked at low temperature for 3 hours, then seared and generously topped with a special sauce. Enjoy with freshly squeezed soy milk poured over it.
Enjoy until the end as it becomes like a fluffy tofu... The broth uses fine kelp from Matsumae and the soy milk is made from jimo tofu and Yomusume from Hiyama
An authentic mapo tofu dish with a blend of 4 sauces (doubanjiang, gochujang, tianmianjiang, and douchi), white miso, hatcho miso, and homemade chili oil, infused with Sichuan peppercorns and douchi sourced from Chinatown. For those who enjoy numbness, generously sprinkle with Sichuan peppercorns. Try it with the extra spicy Sichuan peppercorn oil for maximum numbness.
Enjoy the rich sweetness of soybeans using Toyomusume soybeans from Hiyama in the tofu.
A waterless spicy curry made with plenty of Nanatsunai tomatoes, with grilled tofu added ♪ Enjoy it with turmeric rice flavored with herbs.
