I should've touched Japanese fertilized oxen food from Yoshino's house, so much so that I thought I'd had more fat oxen than Yoshino's at a more advanced day shop. Because I love it and want to learn to do it myself, I've looked at a lot of lessons about Japanese fat oxen, and almost all of them are the same, the same, the same, and I've done more than once to try and adjust the ratio of fabric, and I can't do the same thing as Yoshino's, so I'm finally getting the same taste by studying with professional cooks. In the foods and sauces that I used, which I had never expected to use before, the cuisine, which, after I had done, was very important, indispensable and irreplaceable, and I am here today to document my practice, which, on the one hand, can help my friends who also like fatty food to make it, and, on the other, to make a record that I can use again. The use of the fabric is less precise, with detailed records of the type, and the specific use can be adjusted for individual population tastes。
