NabetaJisho Quiz P
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伝統的な製法による高野豆腐は硬く、水戻しには一晩かかり、柔らかく炊き上げるのは難しく、調理に手間のかかる食材である。
The koya-dofu processed the traditional way is hard, takes one night to reconstitute and is difficult to cook softly, so it's a time-consuming ingredient for use in cooking.
Nichiryu (1385 - April 10, 1464) was a mid Muromachi-period Buddhist monk of the Nichiren Sect.
1976 - Received Order of the Precious Crown, Butterfly
Myoho-ji Temple (Suginami Ward)
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NabetaJisho Quiz P
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