びびなび25周年

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Topic

Today's meal

Free talk
#1
  • おにぎり
  • mail
  • 2020/05/02 17:08

Please share what you made today and let me copy it~!

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#1195
  • ひきこもり
  • 2021/03/17 (Wed) 22:54
  • Report

I made soup with leftover pizza and it was delicious.
cut the pizza into small pieces, celery, carrots, mushrooms, milk, half and half
turned into a delicious cream soup wow
a little Tabasco wow
it was a satisfying dish.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#1196
  • 納豆のからし
  • 2021/03/21 (Sun) 18:06
  • Report

Do you all eat natto with mustard ？

I always don't. I suddenly wondered why it has mustard in it, so I googled it.

In the old days, when there were no refrigerators, it was too smelly to eat, so they put mustard in to remove the smell.

I heard that natto and mustard are still used as a set.

He~!

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#1197
  • ひきわり納豆
  • 2021/03/22 (Mon) 09:08
  • Report

Some of you may think that Hikiwari is "regular natto chopped into small pieces," but it is not. Hikiwari natto is made from dried soybeans that have been finely chopped using a "grinding mortar" and fermented after the skin has been removed. The main characteristic of Hiki-wari natto is that it has no soybean skin on it.

This text has been translated by auto-translation. There may be a slight difference between the original text and the translation. (Original Language: 日本語)

#1198
  • 最近見た
  • 2021/03/22 (Mon) 15:54
  • Report

I recently saw this ground-up natto story online. It must be the one that appeared on Yahoo or something, but I guess that's how I saw it.

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#1199
  • 同じように
  • 2021/03/22 (Mon) 20:48
  • Report

I wanted to brag about seeing them at the same time
but I guess I'm frustrated that they beat me to it.

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