つかちゃん、やまだ食堂ありがとう♡
藤田さん、中華粥いいなー！私お粥屋さんやりたいから、勉強しに行ってこよ。
Thanks for introducing Yamada Shokudo, Tsukachan ♡♡♡♡!
Fujita-san, I love your Chinese porridge!
I want to open a porridge shop, so I'm going to go study.
こないだ朋ちゃんと泉佐野ドライブしてたら、ふと目にとまった「麹」の文字。
いつも通ってたのに、全然気にしてなくて。
やっぱりセンサー張らんと情報は入らないものですなぁ。
The other day, when I was driving around Izumisano with Tomo-chan, the word "koji" caught my eye.
I had always passed by it, but I had never paid attention to it.
I guess you have to be a sensor to get information.
発酵とか無添加とか、年々健康に気を使えるレディになってきたわ、私。
みんな同年代やから、わかるやろ…気持ち♡
I'm becoming a lady who can care about fermentation, additives-free, and health every year, me.
We are all the same age, so you know how I feel... handsome.
熊文商店
KUMABUN STORE
塩麹を買ってみたんやけど、とっても上品な塩味で、野菜スティックとかキャベツにディップして食べたんやけど、シンプルにおいしかった。
その他にも、手作りのお漬物とかお味噌汁があって、丁寧に生きる要素がたくさん店内に散りばめられてた。
みんなのまちにもこんなお店あるんやろうか…
I bought some shio koji and it had a very elegant salty taste. I had it dipped in vegetable sticks and cabbage and it was simply delicious.
I also had handmade pickles and miso soup.
There were many elements of careful living scattered throughout the restaurant.
I wonder if there are stores like this in everyone's town...
昔の人達は、自然と発酵食品多く食べてて、知らず知らずのうちに腸活してたんやろなぁ。
こんなお店を無くしたらあかんよな。
新しいお店ができて、まちの横幅ができるのは素敵なことやけど、
古いお店を守っていくのも、まちの奥行きを守る大切なことやと思うのよね。私は。
なーんて、ちょっとかっこいいこと言っちゃった♡
今年は紙モノ発行したいから、みんなそろそろ集まろー♡
People in the old days naturally ate a lot of fermented foods and must have been active in their intestines without even knowing it.
We mustn't lose such a restaurant.
It is wonderful that new stores are opening and expanding the width of the town, but it is also important to protect the depth of the town.
but I think it is also important to protect the depth of the town by preserving the old stores. I think it is also important to preserve the depth of the town by protecting the old shops.
I'm a bit of a handsome handsome guy.
We want to publish a paper issue this year, so let's all get together soon ♡♡♡!
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