Pig out Thursday...
...For lunch went to Hanaori with my foremen. Pig out is right as the toppings are made from pig, which by the way the word for pig is buta, except for the fishcake.
I had the tebichi soba, getting my fill in the short time I have left. Look how much of a better presentation it is than the one from Sun Toguchi. And to me so much tastier and tender, the skin literally melts in your mouth.
The rest had the Hanaori Special Soba that I had last time.
And for dinner...
had the Unadon or Unagidon at Sabani. No picture because have a lot already...naw - forgot.
I had the tebichi soba, getting my fill in the short time I have left. Look how much of a better presentation it is than the one from Sun Toguchi. And to me so much tastier and tender, the skin literally melts in your mouth.
The rest had the Hanaori Special Soba that I had last time.
And for dinner...
had the Unadon or Unagidon at Sabani. No picture because have a lot already...naw - forgot.
posted by OkiHwn at 9:20 PM
5 Comments:
Glad you are enjoying your time left in Okinawa.
Photos to make a grown woman weep I tell you. That second image especially...nice!
And could you please get rid of the nut who commented above me. Can't stand when comments are not post-related.
Rowwena - Done!
I always buy shank at the grocery, but they don't always have enough meat on them. Maybe the grocery store shanks are left-over that they didn't sell to restaurants.
RONW - To me it's how the skin turns out. But you should go to Chinatown for good shanks.
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