西京漬け

The 西京漬け we prepared a several day ago has been well pickled. Today we have it for dinner. The other dishes are sauteed spinach & mushroom, marinated bean sprout, and leftover boiled tendon with ponzu sauce. Attendant drink is Kirin The Gold.
Speaking of 西京漬け, I've never had tasty one and I don't expect very much to have it. Even so, it is really deli-deli!!! It is very well pickled, and have rich flavor even inside the fish meat. We talk that this seems to be as good as 魚久, and have it energetically. Immediately we have big 2 pieces of butterfish at last.
For finishing the dinner, I have rice and pork miso soup. Everything of today's dinner is deli-deli :-)

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