On Sunday lunch on February 10, I rode my bicycle around the Temma Station area and had delicious tai dashi ramen and fried chicken with rice at "Umai Men ni wa Fukukitaru Tengo-ten," which opened on December 21 last year. My stomach was full~♪ Next, I headed to "Plara Temma" for dinner shopping nearby. I had decided on "motsunabe" for some collagen replenishment for my slightly bad dad, so I went straight to the beef specialty store "Gyochou" as soon as I entered through the front entrance on the first floor. This shop also has a store on the basement floor, which I often use because it specializes in affordable meat, not only beef but also pork, chicken, and lamb. At the first-floor shop, I peeked into the showcase and purchased everything tax-free: ◆Black Wagyu small intestine (298 yen/100g) 402g 1197 yen ◆Domestic "te-chan" (330 yen/100g) 213g 702 yen ◆Hakata motsunabe soup miso flavor 284 yen I got the vegetables (cabbage, garlic chives, burdock, garlic, chili pepper) to put in the "motsunabe" at "Freshiko Seika" on the basement floor and filled my bicycle basket before heading home. Cooking started at 6 pm (^o^)／ I quickly blanched the "Black Wagyu small intestine" and "Domestic te-chan" in a pot of boiling water to remove excess fat and odor, then drained them well in a colander. I arranged sliced burdock and plenty of cabbage in a clay pot, placed tofu, and poured in the miso-flavored "Hakata motsunabe soup," then placed the hormone in the center. I sprinkled chopped garlic, sliced garlic chives, and sliced chili pepper on top for a perfect color combination, covered it, and simmered it for 15 minutes. The "motsunabe" was ready. The flavor from the hormone soaked into the cabbage, and the garlic and chili pepper added depth and spiciness. The hormone was tender, and the hot miso-flavored soup was delicious! I finished by adding champon noodles and simmering them, then drank up the soup for a perfect collagen replenishment. Speaking of hot pot, I regret not buying "wild boar meat" that I found at a roadside station in Kagawa during my journey around Sanuki Udon. Next time, I must get "wild boar meat" somewhere and make "botan-nabe"! Thank you for the meal (●^o^●)

In January 2019, I went to Plaratenma to buy meat for sukiyaki. I usually use "Gyochou" when buying meat (they have stores on the 1st floor and basement 1st floor). This time, I used the 1st floor store. I bought domestically produced marbled beef shoulder loin and belly slices, 278g each, at half price. I got vegetables from the Fresco greengrocer on the basement 1st floor. That evening, as planned, we had sukiyaki. Meat is so delicious, isn't it? As I get older, I eat less meat each year, but sometimes you have to charge up with meat to stay healthy. It gives you energy. Thank you for the meal!

We ordered a mix of Harami and Tsurami for two people, totaling 800g. The Harami was Australian and the total bill came to 3000 yen. It ended up being expensive as we had to clean the house afterwards, but my wife was happy so all is well!笑

On November 12, 2021, I rode my bike to "Tenmapurara" and bought a lot of ingredients such as meat and vegetables at various shops, filling up the basket on the front of my bike. One of the items I got from my regular meat shop on the basement floor, "Gyochou," was Frozen Young Chicken Wings 628g 12 pieces for 441 yen. Among the meats I purchased, including Japanese Wagyu sirloin for sukiyaki and pork loin and chicken thighs for shabu-shabu, I decided to review the cheapest "young chicken wings" that I got. I thawed the 3 remaining wings in the freezer and cooked 5 "Yamachan-style chicken wings" for myself that day, enjoying them with "shochu soda mix" (^o^)/ The "phantom chicken wings" from "Yamachan" in Nagoya still have the wingtips attached, but they can be a hassle to eat, so I cut them off with a knife and cooked only the wing sections. I didn't want to waste the wingtips, so I simmered them to make a "tofu, chive, and egg soup." First, I prepared the sauce for the Yamachan-style chicken wings by simmering mirin, sake, soy sauce, honey, bird's eye chili, garlic, ginger, and green onions. I coated the wing sections with potato starch and deep-fried them at 170 degrees for 2 minutes, then raised them and deep-fried them again at 190 degrees for 3 minutes. After draining the oil, I dipped them in the sauce while still hot. I sprinkled a little salt, plenty of garlic powder and pepper, and even some white sesame seeds, and the "Yamachan-style chicken wings" were complete. I served them with pickles and other side dishes for dinner that day. The spicy and flavorful chicken wings with a kick of pepper paired perfectly with beer, but I still had plenty of barley shochu I bought in Iki, so I enjoyed them with a refreshing "shochu soda mix." Using the cheap frozen "chicken wings" and other ingredients, the total food cost for this day's meal for 3 people was less than 1,000 yen. Affordable and delicious dining at Kinako Kitchen, cheers! Bon appétit! (●^o^●)

Located in the lively Pura Tenma Market just a short walk from Tenjinbashi Shopping Street, this butcher shop offers two stores on the first floor and basement. I often visit the basement store where there is always a wide selection of affordable and delicious meats on display. Just looking at them makes me happy! They also provide hidden knives and pre-prepared cuts for easy cooking at home. The beef tongue and pork belly I bought today were delicious!