Curry for Chefs at the Fancy Restaurant
We visit a high-end French restaurant in Tokyo to see what the chefs do for lunch. At this restaurant, the lunch for the staff must be curry on Saturdays, as it is the perfect dish to clean out a week's worth of leftovers. Onigiri of different seasons and regions. We visit Hadano City in Kanagawa Prefecture, known for its production of edible cherry blossoms. There, the seasonal specialty is a simple onigiri rice ball of just rice and cherry blossoms pickled in salt.
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