命の出汁 – broth of vigour

an adventure in japanese cuisine, an obsession with the izakaya


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Sensational Ice work . . .

I love dense crystal clear ice in my drink. Am coming to the end of my latest Japan trip and have found solid clear blocks of ice in some of the better supermarkets here. But the guy in the video below just takes the championship.

I am a bit concerned about his use of a soba-bocho (knife for cutting soba noodles) to reduce the size of his chunk of ice, but his blade work is insanely exceptional.

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