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1. S. Nagashima (shunnag@manhole.club)'s status on Saturday, 29-Dec-2018 19:25:03 JST S. Nagashima

   〆の茶蕎麦。自家製。
   https://www.instagram.com/p/Br98FntFwBI/

   • S. Nagashima (shunnag@manhole.club)'s status on Saturday, 29-Dec-2018 19:44:14 JST S. Nagashima

     in reply to

     新そば御前粉92%、タピオカ澱粉4%、抹茶3%、小麦グルテン1%、加水率43~44%
     粉は冷凍状態から事前に攪拌保冷、冷水で練り上げ。