いかの天ぷら with 芧乃舍和風だし塩

This 芧乃舍和風だし塩 is a gift from Yukari,after some thinking,I reckon this would be best used for dipping 天ぷら.
I have been eating many 天ぷら lately in Japan,the いか is one of my favorite,with thick flesh but still very tender,it never seems possible for me because squid is tender but has thinner flesh,and c

cuttlefish has thicker flesh but goes tough when cooked.Recently I found out the ones I was having are actually a baby size cuttlefish that stays tender even when cooked,I got hold some of them here,and I am happy to find out they are pretty much the same thing from Japan!
Thank you Yukari for enli

enlightening me with Kansai style serving tempura,with this I also get the Kanto's dashi taste,it couldn't get better than this,right?And clever girl,you got the quiz right,thanks for remembering my fear!

Haha,clever girl could greet the lovely morning because of this photo👍✨
Will talk a lot tonight! Bye for now😊

これ、美味しいですよね～❤
茅乃舎の塩、他にも色々あるけど、これが一番美味しい❤
私も、色んな食べ方してます😊

To sleeping dearest😁
Yep,my friend! Your way to use salt is definitely good! you are awesome!you know well Japanese dishes inside out! This sort of seasoning goes well with plain cuisine like this. Also already you know 天ぷら is more delicious when you eat tempura only with good salt than 天つゆ.I know I

I know It requires skill to cook crispier 天ぷら.I can see your 天ぷら very succeed,the butter was deep fried beautifully! Looks very crispy n tasty😍👍✨✨I give you my standing ovation that you overcame fear👏✨✨Come to think of it,you like squid a lot! squid is one of difficult stuff to fry even any kind of

of squid.I still have scare when I make イカの天ぷら,These will explode sometimes,right?😖💦 I sometimes wearing glove when fry it😰 oh..Rick! This photo suits your screen photo! It's very tasteful(粋)✨Again,It's most pleasurable thing for me able to see your dishes that influenced by experience at trip! You

You know that's why I always want to have dine together with you! It's me that ought to thank you😊🙏 I can't wait for your coming back already!
...and good morning☀️

Thank you so much for your comment!I'am happy to know you like this too!I used to have my tempura with dipping sauce,but since a few trips in Kansai,I started to like it with salt,this one from 芧乃舍is exceptionally good!

I am glad you approved my pairing with this exceptional salt of yours!
I couldn't think of anything else better,and it was time to overcome my fear!When I was in Tokyo,I kept eating this tender but thick piece of ika tempura and I love it so much,I thought it's something that we couldn't get it here

Japanese seems to call them the same name,but in Chinese and English,they are different names,squid and cuttlefish,this one actually,I found out,is little cuttlefish,only available at this season.Also learned a few tricks preparing it,like prepping,batter,and oil temperature.It didn't explode,but it

didn't stay crispy for too long either.I wonder you have special technique tidal with this...Anyway it was big improvement,and I have better understanding now,large part because of you,so I say thank you,all those meals you took me were beneficial!Another good thing is that now I know I could get th

this cuttlefish here and enjoy this without traveling very far!
You know I'll always come,where else better to get so many good things in one trip...?