Originally Posted by
LapLap
Not to say he couldn’t be tempted, but I think it’s the benishouga that would be the irresistible enticement - the example in that picture is morosely lacking in red ginger.
that’s exactly what it is.
its the benishouga that makes the yakisoba/pan combo work. Without that, to me it’s like eating a pile of starch.
Also in Hakone, I discovered a curry pan that had fukujinzuke in it. Might’ve been the only place I’ve run into that put fukujinzuke inside curry pan and it was divine. Had been losing interest in curry pan for a while, but I couldn’t believe how much difference the fukujinzuke made and I wish more bakeries did that.