PREVIEW
... he same dish we had last night.
Mustard soup is treated in this region like miso soup, so for today’s soup’s ingredients, we’re using the leftover crab from yesterday and the eggs I brought.
Another dish we’re having is the usuyaki bread made from Kotsubuyarikusa. A dish that I ate a lot of when I lived back at the forest. We also have some pickled vegetables that resemble pickled daikon radish.
Mornings at the fishing village start early.
Because ...
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