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Kyoto's recipe for "Obanzai" (Kyoto-style side dish): Fresh wakame seaweed and pork in a takitaki soup.

The crunchy texture is a delightful treat that heralds the arrival of spring.
It is easy to make, so please try it.

Dr. Mari Ito
She runs a cooking class. Hoping that the daily dining table will be filled with kindness, she teaches cooking beginners and tourists alike with a focus on traditional Kyoto side dishes.

*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.


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