a japanese-style way of cooking food, which is made with thin pasta, is the translation of the timpura from portuguese. because i've only chosen shrimp for today with a couple of pickles, it's just japanese shrimp. some of the successful assessments include the ability to stand up and not bend over, to have a softer taste, to be less greasy, etc. it's not a toothpick, it's a clever solution. three lines of action, straight-on-the-blank, hard-to-be-sweet, big shrimp