As soon as the meat/fish and veggies are eaten, the soup stock will remain in the pot. The leftover broth in the pot is usually customarily coupled with rice, ramen or udon as well as the ensuing dish is usually eaten past and identified as shime in Japan.
Don’t fail to remember to prepare
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Un samedi : le resto ferme à 23h mais nous sommes les derniers clientele avant 21h00 & on nous précipite la facture sur la table..
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