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Saturday, June 13, 2015
4 types of #shellfish : Aburi torigai (seared heart clam) with sumibiyaki daikoku shimejj mushrooms from Kyoto ❤️ Steamed awabi with its kimo ❤️ Owan: Wakayama usui mame tofu w/ edomae hamaguri ❤️ Yuriage Akagai (best in terms of aroma despite less beautiful colour) ❤️ by ronomnom http://bit.ly/1BeE8qu
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