Grilled snow crab and miso shell grilled, Japanese sake and the best [Shichirin Grill] crab butter скачать в хорошем качестве

Grilled snow crab and miso shell grilled, Japanese sake and the best [Shichirin Grill] crab butter

A fragrant live snow crab that is grilled on a shichirin as a snack for sake. Crab miso shell-grilled is rich and goes well with the aroma of sake, and the lively miso is delicious and I completely forgot about shell sake. Snow crabs are lined up in the shop, and I feel the end of summer. A lot of Hokkaido snow crabs were sold at Toyosu Market for 1,300 yen per cup. It was an image of November, but it seems that there are places where the fishing season starts in September. Steamed crab, which usually has a rich flavor, is a staple every year, but this time I tried grilling it with charcoal-grilled shichirin. The sweetness and delicate taste go well with light sake. I can't wait to eat hot snow crab in my room in the cold winter. This sake is Yukinoshita from Kirinsan. The light taste and elegant nose go well with the scent of crab. I always drink it with cold flowers, but this sake is delicious. ■ How to judge ① Press the knife against the belly of the crab and make a cut. ② Fold it left and right from the cut and cut the boundary with the shell with a knife. ③ Remove your legs from the shell and cut off your legs. ④ Shoulder? Cut the part in half. ⑤ Finish by scraping each crab shell. The scissors and the roots of the scissors are hard, so I halved them. #Shichirin #Roasted crab #Snow crab #Crab miso #Charcoal fire #Sake #Kirinzan #Appetizers #Shichirin Mountaineering Club #cooking grilled crab, crab butter