お昼前に「今朝採ってきた枝豆だよ」と千葉に住む姉が青々した枝豆をいっぱい持ってきてくれました。うま〜。アルデンテのアルデンテくらいの固さに茹でたもんだから、さすがの姉も「固っ!」と言ってましたが、コレがいいのっ。噛む程に素材の味が・・・。私はブロッコリーでもアスパラでも冷やむぎでも固〜いのが好み。博多で長浜ラーメンを注文するときはもちろん「
ばりかた」で。
My sisiter turned up with lots of green soybeans "edamame". She picked them up from a field this morning." Yum〜. I boiled beans quickly just before al dente which you might call al dente of al dente. My sisiter surprised at the hardness of beans but I love it. I can enjoy the real flavor with having a chew. broccoli, asparagus and cold wheat noodles "hiya mugi" everything has to be lightly boiled. When I order nagahama ra-men, noodle has to be ... of course
bari-kata (means super hard).