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世界上最老的米其林三星厨师:小野二郎

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大儿子经常在干这个,微热紫菜,二儿子在外另开了家店,米其林二星

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筑地鱼市给他供TUNA的鱼商

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章鱼要这样揉上四十分钟才会更有弹性,温度也合适snapshot20140329110420 snapshot20140329110508

学徒单学做这个蛋学了4个月

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米商

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保持米与人体体温相近

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其实2008年第一次获米其林三星时,客户是由大儿子服侍的snapshot20140329114021 snapshot20140329114513 snapshot20140329114520

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