Japanese cuisine, Japanese food recipes.

First:

Chop fruit tomatoes with the tip of folk and hold it over the fire, after skins are broken, put in cold water. After rough heat is gone, drain, peel and remove stems and cut into 6-8 wedges.

Tear lettuce into bite-sized pieces, rinse in running water, and drain in a sieve. Drain well and keep it cool until just before the meal.

Mix in a bowl.

Second:
Put in the bowl, add lettuce, and mix thoroughly.

Mix with dried bonito and serve on a plate.

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