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蕎麦好きなら、誰でも知っている「蕎麦屋の常識」というものがある。曰く、「蕎麦は、先っぽをちょっとだけ、蕎麦つゆに浸けて手繰るものだ」、「蕎麦はのどごしで味わうもの」、「蕎麦は挽きたて、打ちたて、茹でたての“三たて”がうまい」等々。だが、これらの「常識」なるものは、本当に本当なのだろうか。 深遠なる蕎麦の魅力を探る旅にご一緒ください。

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  • ¥500
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Cookbooks, Food & Wine
  • Published: Jun 30, 2012
  • Publisher: 朝日新聞出版
  • Seller: Asahi Shimbun Publications Inc. (books)
  • Print Length: 208 Pages
  • Language: Japanese
  • Requirements: To view this book, you must have an iOS device with iBooks 3.1 or later and iOS 6.1 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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