<p><div class='vbp-16-9'><div class="video"><iframe width="200" height="113" src="https://www.youtube.com/embed/ubNj9cHBNC4?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen title="â¢è¡çä½ã£ã¦ããããä½ã£ã¦ï¼ããã麺ãã ãã漬ãã☆å¤ã¯çµå±ãããã®ãã®ãããï¼éººæè¦ã§é£ã¹ããè¡çã¬ã·ã☆"></iframe></div></div>
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<p>☆Kishimen Cucumber☆<br />
3-4 cucumbers<br />
2 Japanese ginger stalks<br />
(Pre-pickled in 2 teaspoons of salt and 500cc of water)<br />
15g ginger<br />
180cc water<br />
2 teaspoons vinegar<br />
2 tablespoons mirin<br />
2 tablespoons soy sauce<br />
3cm kelp<br />
About 1 tablespoon of dried bonito flakes powder</p>
<p>#è¡ç#ãã ããã¬ã·ã#漬ãç©</p>
<p><!-- Video Blogster Pro --></p>


♢胡瓜余ってたらこれ作って！『きし麺きゅうり漬け』☆夏は結局こういのうのがいい！麺感覚で食べれる胡瓜レシピ☆
