今晩は。先日は失礼しました。「クリスタベル」名前だけは知っております。興味深いです。今後とも宜しくお願いします。

お言葉に甘えて気になっている点を述べさしていただきます。今からそちらに伺います。

2009/3/15(日) 午後 11:17 [ fminorop34 ]

Bonsoir~ If you are also interested in not-spicy Korean noodle, I present you "Janchi Guksu(Banquet Noodles)". It is very popular in South Korea. I like it.

2009/3/7(土) 午後 9:54 [ francophile762004 ]

Thak you very much. Am I guest tonight? Then I will treat you with Japanese dishes next time. You like カツ丼. I remember.

2009/3/7(土) 午後 10:02 [ fminorop34 ]

You are welcome. I am happy that you like Korean food. Thank you. I present you an another not-spicy Korean noodle. It is Kong Guksu(noodles in soybean soup ). The photo of this noodle is in
http://blog.naver.com/vegemilcafe/40061560851

2009/3/7(土) 午後 10:11 [ francophile762004 ]

I will accept with pleasure your presentation on Japanese. Thank you. I like カツ丼, Donburi. I like Japanese food.

2009/3/7(土) 午後 10:12 [ francophile762004 ]

It's fabulous! The soup is milky-white. Why milky-white?

2009/3/7(土) 午後 10:19 [ fminorop34 ]

It is 豆乳. At home, we can 豆乳 for soup. But the real Kong Guksu's soupe is made of soybean soup , but making soybean soup is professional. So the real Kong Guksu can be eaten at special restaurants.

2009/3/7(土) 午後 10:26 [ francophile762004 ]

I foud a blog on making a soya soup more professionally.
It is in http://blog.naver.com/tndms114/70020439212

2009/3/7(土) 午後 10:30 [ francophile762004 ]

Really 豆腐 is an Asian culture. Very professional process. I hope authentic 豆腐 processing will be kept. Such a 豆腐 cannot be mass-produced.

2009/3/7(土) 午後 10:44 [ fminorop34 ]

I hope so. I like eating noodles with soupe made of authentic 豆腐 in Seoul in summer. It is very delicious.

2009/3/7(土) 午後 11:07 [ francophile762004 ]

今日は。ご訪問有難うございます。

2009/2/20(金) 午後 4:09 [ fminorop34 ]

Honey さん今晩は。読書家ですね。私も買いためた本を読んでいるところです。よろしくお願いします。

2009/2/19(木) 午後 10:09 [ fminorop34 ]

ご訪問とご登録を感謝します。私は発音が苦手で海外で苦労しました。詩が発音の勉強になり、しかも好奇心を満足させてくれると思い、こんなブログを始めました。文学には全くの素人です。

2009/2/19(木) 午後 0:17 [ fminorop34 ]