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Okesa Maki (おけさ巻)
Pasteurization (火入れ / Hiire): Stabilizing Sake with Gentle Heat
Crab Cream Croquette (カニクリームコロッケ)
Filtration (濾過 / Roka) : Refining Sake After Pressing
About Japanese Food & Traditional Foods of Japan | Food in Japan
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Hiyashi Chuuka
Hiyashi Chuuka
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