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« Tokyo Day 2: A visit to Meiji-jingu, Shibuya crossing, Hachikō, and you'll find the good stuff in the basement | Main | Sunday Sandwiches: Sweet and Savory Gourmet »

Saturday, 08 November 2014

Comments

kat

whoa it says "is the 49th state" that must be the early 50's...glad you guys are enjoying more Japanese these days :)

Kirk

Hi Kat- Yep, she had that way before I was born. Interesting, huh?

Faye

Thanks for this post. I've always wondered how to make sukiyaki sauce (or is it more broth?). There's one shabu place here that offers their hot pot to be made sukiyaki style. There's something about the sweetness of the broth/sauce that I really like. It's hard to believe how beautiful that wagyu looks - never had beef that will disintegrate if you dip it too long.

Kirk

Hi Faye - I consider it a sauce...but who really cares. Try it out. Make the sauce ahead of time. Make sure to burn off the alcohol. Have fun!

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