The CPR course that she took really came in handy.
Chefs in Japan may vary the list, but it’s inevitably shrimp heads to start and kakiage to finish because shrimp are considered to be the marquee ingredient, the item by which tempura is judged. Mr. Matsui challenges himself to seal them in the sheerest possible coating so diners taste sweet, succulent seafood with a whisper of crispness.
Obscurity, indeed, is painful to the mind as well as to the eye ; but to bring light from obscurity, by whatever labour, must needs to be delightful and rejoicing.
Can you duplicate this kind of key?
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