Kobu maki

Kobu maki

Abura agé (tofu pockets) in profile -- they're quite puffy.

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Uploaded on Oct 16, 2011

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Kobu maki

Kobu maki

Abura agé (tofu pockets). They're deep fried and then packaged. Blanch in boiling water, then drain and blot dry.

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Uploaded on Oct 16, 2011

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Kobu maki

Kobu maki

Abura agé (tofu pockets) and the canned, sweetened variety, inarizushi no moto. I used the pockets on the left.

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Uploaded on Oct 16, 2011

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Kibo Two C (34 of 34).jpg

Kibo Two C (34 of 34).jpg

Shaké no Kobu Maki.

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Uploaded on Oct 15, 2011

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Kibo Two C (33 of 34).jpg

Kibo Two C (33 of 34).jpg

Pretty. My salmon lent quite a strong flavor.

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Uploaded on Oct 15, 2011

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