🥗春雨料理🥗唐墨の春雨🥗
からすみ（唐墨、鰡子、鱲子）は、ボラなどの卵巣を塩漬けし、塩抜き後、天日干しで乾燥させたもの。名前の由来は形状が中国伝来の墨「唐墨」に似ていたため。古鰆子（こしゅんし）ともいう。
Karasumi (karasumi, anchovies, eel roe) is made by pickling the ovaries of mullets, etc., removing the salt, and then drying them in the sun. The name comes from its shape, which resembles ``Tangboku,'' an ink that was introduced in China. It is also called Koshunshi.
スフレ、、
Is it vermicelli? !
I think it's a matcha soufflé.
抹茶のスフレみたい（笑）
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