/ck/ - Food & Cooking

>>5752735
It looks as usual very delicious.

what is that?

>>5752735
p-please stop

Izakaya (Ichi)
http://www.youtube.com/watch?v=DmtNQqXZMB4

put a trip on so i can filter your weeb ass. no one wants to see this disgusting shit. fucking excuse of a country and cuisine.

This is getting more annoying than the bane shit posting that happens in /tv/ enough already

>>5752906
It's really not. It's contained to one thread.
That fucking movie came out years ago and we're still getting at least a few replies to every thread on /tv/ with some bane meme quote. It does no good to hide each post individually because there's so many people doing it, at least you can hide these threads whenever they pop up.

>>5752906
Yeah, images of food in the food section of an image board.
It grinds my gears too.

Get this fucking weeb shit out of here.

>>>/jp/

>>5753010
>Actual, non-cliché japanese food
>Weeaboo

Fuck off

>>5752923
No sometimes there will three or four of these shitty pictures of Japanese food threads and this guy seems to start a new one every time the old one runs out it's the same shit over and over

>>5752749
Do Japanese eggs require refrigeration?

I ask because American eggs do but European eggs don't. It's related to the way they're processed at the egg factory.

>>5753222
I refridgerate my chicken's eggs.

Muesli.

>>5754478
I hope you don't use those two together.

I love Japan and it's culture, but for heaven's sake, (not the alcohol, but heaven's sake would be amazing) Japan's food profile seems dull.

You have the basic ingredients with minimal spice. I've had some good stuff like miso (actual miso naturally made, not powder/processed shit) and other types of seasoning such as yakisoba sauce, shimichi spice, wasabi, etc.

Honestly, Japan has a handful of goodies, but that's about it imo. If you consider "fresh" as a thing, then they are top class, but I don't really care if my sushi is 1 hr old vs. 1 day old...

>>5755113
>muh hot sauce

I like spicy food too, but come on...

Just moved to Japan and not sure how to cook any food that uses typical Japanese ingredients...any advice?

>>5755115
>im;plying the word "spice" means it's 'hot' or loaded with Capsaicin.

gtfo

>>5752980
images of exactly the same crap that this one annoying sperg posts endlessly

>>5755127
There are a ton of Japanese cooking infographics floating around. I've only saved four, but I'll post those. I also have a cookbook that has traditional Japanese recipes in it in both English and Japanese. You could try to find something similar (it helps if you can read Japanese).

>>5755133

>>5755135

>>5755137
Last one I have. My (Japanese) husband loves the tonjiru recipe, by the way. You can switch up the ingredients pretty easily - regular tofu instead of agedashi, onion instead of daikon, etc.

>>5755140
THANKS this is great. I can read some Japanese as well so do you have a book recommendation?

>>5755131
I've yet to seen the same picture twice. Feel free to hide it and move it.
>>>/anotherveganthread/

>>5755155
This is the specific book that I have. It has a variety of recipes from appetizers to soups, vegetable dishes, meat dishes, fish dishes, desserts... Lots and lots of information. From what I can tell, it's available on amazon.co.jp. I use the recipes in here (especially nikujaga) all the time.

>>5755140
>(Japanese) husband

Are you a girl or a guy?

If you're a girl why are you on 4chan?

>>5755231
us 4channers huh

>>5755233
if you are female and not a downy or autist then you can find a penis to pay for some shit and take you out

>>5755155
Oh, also there are some good YouTube channels for this sort of thing as well.

>Cooking with Dog
http://youtu.be/od2YWgQmeo4

>Runnyrunny999
http://youtu.be/QkJwCUZ9pSw

>Hey! It's Mosogourmet
http://youtu.be/pCQUMAD-Jao

>>5755231
Er, because I've been on 4chan for over 10 years so why stop now?

>>5755250
are all the oldies weebs?

>>5755255
What do you think 4chan was created for exactly?

>>5755255
What makes you think I'm a weeaboo?

>>5755264
you're posting positively ITT

>>5755255
Oldies are just mature enough to not categorise anything Japanese as weebish.

>>5755250
>http://youtu.be/pCQUMAD-Jao
Wow these are also great. Thanks a lot, I've been trying to cook some Western things but it hasn't been very satisfactory. I wanted to make a pasta with gorgonzola and found a sliver of cheese was about $14...That's when I decided it would likely be both cheaper and more satisfying to learn how to cook local foods.

>>5755231
>553650933.jpg (111 KB, 682x253)
muh secret club! no girls allowed!

Begin Japanology Wasabi
http://www.youtube.com/watch?v=K22Kl0xk_Jk

>>5756620
>dat bowl of iceburg and shredded cheese
holy fuck why

>>5759109
that's carrot, anon

>>5759136
Seriously?

That looks way more yellow than orange.

>>5759192
I think your monitor is fucked mate

>>5759208
Like hell it is.

>>5756620

dat merican Jello salad with Coolwip...WTF panz. stop stealing our shit.

>>5752799
to you, but holy shit cheese and rice makes me barf.

>>LITERALLY WHY, this is not special

>>5759252
Literally?

What exactly does that convey here?

>>5759247
looks like a cream sauce to me, I wonder what dish that is?

>>5755250
mosogourmet
that shit belongs in the cute thread, too bad its almost prunned.

>>5758524
What a fatty.

>>5752735
エーイ~

チンコマンコォ~

>>5758524
What anime is this? Wouldn't mind learning more recipes.

>>5763376
hidamari sketch

though I'm not sure if there are a lot of recipes in it

>>5752906

>>5752883
/thread

Reasons for hating the country and cuisine though?

>>5752980
No, the guy treats it like his personal photoblog.

But because it's weeaboo-related no one seems to care that he's abusing the board with his masturbatory imagedumps.

>>5764823
DOOOOOOOO WAAAAAAAANNNNNNNTTTTTT

>>5764938
I prefer masturbatory imagedumps in a single thread than every single newfag creating a brand new 'dinner, /ck/?' thread. This is definitely tolerable.

>>5763376
>He didn't watch Hidamari Sketch

>>5764938
They're quality pictures though, and the foods looks good. Just hide the threads you don't like and move on, it's so easy - are you new here?

>>5764938
Shut up retard it's pictures of food.

>>5764942
Literally all the ramen in Japan looks like that picture

>>5764938
did your ban expire already?

>>5758524
my god I couldn't wait more than an hour, how do people make food a day in advance? it's not fresh anymore

>>5765304
>it's not fresh anymore

>>5765308

NO DONT BRING HIM BACK

>>5759109
>>5759192
>>5759212

More like american cheese is so fucked up that people think shredded carrot looks like chese

>>5765308
It's not, though.

>>5765318
Cheddar cheese looks like that all over the world.

>>5765566
Not exactly, not that I'm saying shredded orange cheddar is weird, but there are plenty of white cheddars that are easily available, and cheddars that are too crumbly to shred.

I found a tempura recipe somewhere online and thought it was pretty good, dunno how authentic it is but whatever, might as well share it here. Serves 6 I think.

>100g plain flour
>2 eggs, separated
>2 tbsp vegetable oil
>oil for frying

Put flour into a large bowl with a pinch of salt.

In a separate bowl whisk egg yolks with 175 ml of iced water, then whisk into the flour with the 2 tbsp oil.

In another bowl whisk the egg whites until stiff. Fold stiff egg whites into batter.

Heat oil to 190°C. Coat vegetables or whatever in batter, fry until golden and puffy. Depending on what veg you use you might want to partly cook them beforehand to soften them up.

>Sauce

>1/2 cup soy sauce
>1/4 cup rice wine vinegar (I used mirin)
>2 tbsp finely grated ginger (I thought this was a bit much, can't remember if I used 1 tbsp or 1/2 of a tbsp)
>2 cloves minced garlic
>2 tsp sugar
>1 tsp sesame oil

I also added chopped spring onion to the sauce. Just combine all the ingredients in a jar and shake it up.

I've seen a few recipes for tempura, ones where there are no eggs, ones with cornflour etc. Of all the ones I tried this one worked best. Like I said I don't know how westernised this recipe is but it was good enough for me. The sauce especially was excellent.

>>5758524
>marinate for 20 mins

Years ago, I was a Kendoka, I thought I was the toughest kid in high school, I would pick fights, and kick ass. I was full of hate, until I picked a fight with the wrong dude. He was a Japanese exchange student, I still remember his name, Noboru Takeda.

I picked on him because of his hilarious and thick Japanese accent. I told him I was going to beat him so hard, he would go back to China(Yeah, I was a little racist prick.), he never said anything back, made me wanted to kick his ass even harder.

Well, here comes the fight. I threw men and do strikes, he dodged them like I was a mere white belt. I was tiring out and he knew, I saw the smirk on his face that made me raged hard. I put all my strength in one amazing tsuki, and he grabbed past it to my wrist and threw me over. My back smacked on the hard cement ground, and I was knocked out for who knows how long.

When I woke up I was in the school infirmary, I asked the nurse who brought me here, and you guessed it, Noboru Takeda. The next day, he wasn't at school, he was back in Japan, and I never got to thank him, for saving my life and showing me the light. I soon learned that he was an Aikidoka and have been practicing Aikido ever since to show my thanks to him.

>>5755133
>>5755135
>>5755137
>>5755140
Here's some more.

>>5766851

>>5766857

>>5766865

I have a rice question: what's the best way to store cooked rice? I made some onigiri and just put it in a plastic container for breakfast the next morning and it didn't work out.

>>5766877

>>5766914

>>5766922

>>5766939

>>5766944

>>5766950

>>5766954

>>5766961

>>5766970

>>5766974

>>5766984

>>5766985

>>5758524
That looks nothing like chicken...

>>5766989
Many thanks, anon! I'd especially like to try out the homemade ponzu and see how it compares with what I usually have (pic related).

>>5767203
I'm not finished yet.

>>5767930

>>5767948

>>5767963

>>5767971

>>5767975

>>5767981

>>5767994

>>5768001

>>5768006

>>5768009

>>5768013

>>5768016

>>5768040
And that's all I got.

>>5768065

>>5768412
A big bowl of raw cabbage?

>>5768829
Fresh cabbage.

>>5768829
Japs love their raw cabbage. They have some hardon about plain, raw vegetables.

>>5769331
Sounds like some vegan bullshit to me.

>>5768929
How are you supposed to eat that?

>>5753222
any egg can stay out of the fridge for a couple days, but you'll need to refrigerate them eventually if you want them to be edible

Does Japan have their own kind of cheese or is everyone lactose intolerant? Japan seems like the kind of place to make some seriously fucked up cheeses.

>>5755127
youtube channel: cooking with dog

(it's just mild engrish, don't take it literally)

>>5769372
For all that people like to banter about cheese in America, most of the world has cheese that makes velveeta look like aged gouda.

>>5769372
There is an effort (partially by the government) to introduce cheese and to produce a truly Japanese cheese product but cheese is largely not something made in Japan.

But I heard that information 3-4 years ago.

Anyone have any good croquette recipes? Also, are you able to use those powdered mashed potato things for them, or would it turn out shitty?

>>5769372
Cheese (other than the generic product that is just called "cheese") is quite hard to find and expensive in Japan. My usyal grocery store carries cream cheese, mozarella, gouda, and cheddar. The majority of those are in tiny, tiny packages and cost around 400 yen.

>>5768403
Those heads look artificial as fuck. They look like they've been molded on top of the tapped beer.

>>5768403
It is like a glass of piss they put whipped cream on top. Where is the cherry?

I wish Japanese food didn't look so fucking disgusting.

>>5769341
Same way you eat everything in Japan
chopsticks

>>5774555
Sushi rolls, the ones wrapped in seaweed, you're meant to pick up with your fingers. The ones that are just rice blocks with a fish on top, you pick up with chopsticks, turn upside down, and dunk only the fish into soy sauce.

Steak bowl.

>>5768372
>Tataki
Fuck the hell yes.

>>5768065
I love you, kind anon.

Sushi Tatsuro, Japan - webcam
http://www.eva.hi-ho.ne.jp/su-ta-/indexe.html

>>5768065
>skim the foam off
>then pour the water out
wakarimasen

>>5752735
Are you one of those gaijin weaboos that went to japan for a job with no career?

>>5778814

If you are asking who food pic from japan guy is, I can help with this.

Based on his post history and his EXIF (back before moot started removing this automatically), we know he is a middle aged white collar Japanese professional salaryman. He has fat hands, he is married, he drives a powder blue Nissan Figaro, he shoots with a Ricoh GR and some kind of semipro DSLR (forgot which one), and he can afford to casually and regularly rip open $100 bottles of burgundy for a midweek dinner at home. Many of his restaurant meals seem to be work related (likely an expense account). He is often traveling based on the constantly changing locations of his meals, but it is not known precisely where he lives.

>>5778814
the guy that originally started these threads was a 40/50something Japanese well off businessman

As a gaijin weeaboo with no future, I despise cooking in Japan. Everything I'm used to cooking with is fuck impossible to find outside of import stores. Life's just easier with conbini lunches and curry & rice dinners.

I still can't adjust to miso and rice breakfasts.

>>5778846
>gaijin weeaboo with no future
why not come the fuck back then? What compels you to stay there? Certainly not the food...

>>5778846
>Everything I'm used to cooking with is fuck impossible to find outside of import stores

So why not learn to cook what IS available?

>>5778876

You're on /ck/, where "master chefs" like syn can't figure out how to make chicken stock.

What do you think a neckbeard expat who fled his homeland because he was too much of a failure is going to do in a strange land?

>>5778876
Different palettes, difficulty, necessity for large amount of cooking materials, time restraints; cooking isn't an easy thing for a salaryman, stay-at-home waifus usually take care of that stuff just because it's such a hassle. Japan also doesn't really believe in value; things are just as expensive in bulk as they are in smaller quantities, and everything is expensive, or expires far quicker than it does in the US. Also because apartments here are so small, your stove usually has one burner, making cooking a micromanaging hassle. Also, >>5755113

>>5778870
Gap year bucket list. Food isn't enough to make me want to leave, but it's certainly not going to compel me to stay.

>>5753222
Where did you hear that bullshit, any egg has to be refrigerated if you want it to last more than a couple days.

Japanfag here

>>5778876
>So why not learn to cook what IS available?
This is what I did.
Kimchi, sesame oil and pork in EVERYTHING.
My last apartment had a gas grill for fish and that was heaven, my current apartment doesn't so I'm just panfrying shit... Not so great.
Good enough for shishamo though.

I also drink miso with my rice breakfast most mornings.

>>5778919
You're kidding right? Fresh eggs last for weeks unrefrigerated.

>>5778919
Not true.
http://www.huffingtonpost.com/2014/05/29/english-eggs-vs-american-eggs_n_5403941.html

CELEB NUDE pics + videos get them before it get removed : http://imgur.com/WzqgHVt

>>5778822
>he drives a powder blue Nissan Figaro,
It is Nissan Pao.

The high-quality wine is a hobby of the wives, and I am all right for 5 dollars.(^o^;)
I use Canon G1X mk2 now. The photograph has a number of IMG_xxxx.

>>5780378
I don't get it, why come here? What could we possibly offer you that isn't already had 1000x over on a Japanese language BBS? Do you consider it a service to us somehow??

>>5779031
>>5779062
The egg refrigerates it.
And the Japanese refrigerator is equipped with an egg holder.
It is necessary to eat a raw egg safely.

>>5780407
>a service to us

You sound like you have a hole in your heart. And one between your legs.

Spinach and tomato shortcake.

Restaurant S+ .

>>5781341
wat is this

>>5758524
That is either a translation error and that is beef, or Japanese chicken is scary.

>>5782928
It's just quality.

>>5782928
It's a boneless thigh and she's a tiny person.

>>5782985
But Hiro is the widest of them all.

>>5780378
it helps that i don't know what you do professionally. nor should i.

i like you. just a man with an excitement to try some food and some things, documenting some of his footprints in the seafoam*, the same as any of us would.

"Al andar se hace camino,
y al volver la vista atrás
se ve la senda que nunca
se ha de volver a pisar.
Caminante, no hay camino,
sino estelas en la mar."

>>5782915

The reflection in the glasses looks like eyeballs

>>5782906
>no plumb floating in men's cologne in a bowler hat
no class

>>5768929
Is that a fucking cabbage? A dry cabbage?

>>5784730

I am not a poster.
But the dry cabbage is not common in Japan. To be frank, I have not looked.
I assert that it is raw cabbage.

>>5785130
I think you're mistaking 'dry cabbage' with 'dried cabbage'. That poster is saying that the cabbage has no dressing - it is dry because there's nothing on it.

>>5752735
Microwave puke on plates.

>>5785177
Thank you very much for your advice. You're right.
Because there seemed to be canned food of the spinach in the United States, I thought whether the dry cabbage existed.

>>5782919
turnip hooker ya dumb fook

>>5768065

Just wanted to say, these are the most authentic recipes I've seen that are in English and in cartoon form. They are better than 99% of the homecook tier recipes on Cookpad.

>>5778910

I'm in the exact opposite situation as you. I'm used to cooking Japanese food, and I can't find good ingredients to make dashi (freshly shaved or vacuum packed katsuobushi and Hokkaido konbu).

Even if I wanted a simple tataki, I can't buy any fish 柵 around here without paying a ridiculous price.

>>5786204
I really like your dinner table.

ching chong ping pong zing chink

do japanese seriously put like 20 dishes on the table each time?

or are these showcases?

what the fuck

>>5791899
lots of cultures have many small dishes eaten from in the center that you bring to your plate, serving everything on one plate is actually a little remarkable.

Got some goya from my coworkers...any idea on how to cook it? Not sure what to do with them.

In a Kushiyaki bar.

>>5752883
>complaining about japan food
>on an anime hobby image board

>>5794165
Try Goya Chanpuru、a traditional Okinawan dish.

https://en.cookpad.com/recipe/2302498

>>5761743
asians really cant into salads can they

>>5797075
>food and cooking
>anime hobby image board
nope.

>>5758524
>dual temp frying
this chick knows her shit

>>5797207
or get some short ribs and stir fry them together after pre cooking the short ribs a bit. stir fry them in a fermented black bean sauce

>>5766889
You need to reheat it. Overnight rice foods are just the worst thing cold.

>>5795995
>>5796000
>>5796007
>>5796013
>>5796018
>>5796025
>>5796025
>>5796026
>>5796029

looks like a good first hour at any izakaya

no booze?

>>5799458
It was a meal in three people of the family.
I do not drink a lot.

A photograph is a kiwi drink of the coffee shop.

>>5794165
Okinawan here, yes chanpuru is the best way to cook Goya, hope you like it, it is often an acquired taste, its also pretty good raw with soy sauce when drinking.

>>5799763
looks nice.

>>5796029

grilled rice cake and sesame?

My problem with Japanese food is that they seem to prize looks over everything else.

I think Korean food strikes a better balance with this type of cuisine. It's not as SUPER KAWAII!!! But it's heartier, tastes better, is more complex.

>>5800670
Thai food is up there too. I think the Koreans have a more complex palate overall.

>>5800670
I agree to a point. I still really enjoy japanese food. However, the way I am with food from most cultures is I am more interested in the street foods or simpler foods available.

Ramen in japan is a prime example. With all of its regional variations it becomes quite interesting, it's the same with american hot-dogs or hamburgers, there are many variations regionally.

Sadly Australia hasn't really been around long enough to have developed much of it's own cuisine, we're just a bad mash-up of American and English tastes, with some greek and chinese influences.

>>5801701
I-Is that b-beer with fucking ice?

>>5801703
This is a Chinese food

>>5801718
You're a chinese food.

>>5801722
You win this one

How autistic does someone have to be to make and maintain this thread over and over and over consistently? How?

I love Japanese food but this just feels so annoying now.

>>5801724
Considering I never lose, this was the only probable outcome.

>>5801713
It's to water down that hoppy flavour.

>>5800913
I've got to agree with you about noodles. The Japanese have explored and pushed noodles further than anyone I'd say.

>>5801703
Gyoza is Japanese.
Next thing you'll say is ramen is chinese.
They were originally chinese dishes but Japan adapted them with Japanese flavours to suit the Japanese palette.

>>5752735
The food could be good, but damn, that's one ugly glass for red.

>>5767063
yes it does

>>5755159
I have that same book!

>>5770477
recipe?

>>5806289
Japanese homemade curry is various.
In the case of my home, cumin and coffee are added.

Basics.
https://www.youtube.com/watch?v=Y0p06tRmO78

>>5806786
coffee?

>>5775955
> the ones wrapped in seaweed, you're meant to pick up with your fingers.
HAH

When at the sushi train all my friends would use the chopsticks for everything, and thought I was lying when the Japanese exchange students I saw would eat their sushi rolls with their fingers.
One I saw ate an entire unsliced roll, with hands. And made as badly as I do (pic related, not mine, but they look exactly like that). I felt good that day :)

>>5806817
Instant coffee or brewed black coffee will work.

I always add garlic, red wine, and Worcestershire sauce.

>>5755250
>cooking with dog

These asians need to be more careful with their words

>>5807030

That's the joke, shortbus

>>5781337
makes me want to eat a lunchable now.

>>5806823
>>5775955

>chopsticks or hands

It does not matter whether it's a roll or nigiri, you can use whatever you're more comfortable with.

Also there's a tradition in Japan to eat whole, unsliced "E-hou maki" (futomaki) during the Setsubun holiday.

Pic related

>>5800670
>My problem with Japanese food is that they seem to prize looks over everything else.

That is not true. Traditional Japanese cuisine prizes subtle tastes and aroma, while traditional Korean cuisine prizes robust flavours and pungency.

There is a reason why dashi is considered the "soul" of the cuisine, and Japanese dashi is unarguably more varied and complex compared to Korean myeolchi or vegetable stock.

There is a type of stock in Korean cuisine that uses a complex combination of traditional medicinal herbs (Chinese style), but they are not considered part of the regular Korean cuisine.

>>5800673

>I think the Koreans have a more complex palate overall.

If you compare everyday Japanese food to everyday Korean food, yes there is a more complex range of flavors in the latter. There are countless variations of kimchi.

But in terms of the level of discipline required to cook and enjoy traditional Japanese cuisine, I believe it is not comparable at all to Korean cuisine. Even in Korea, there are very few "high-end" Korean restaurants. This may be because cooking is not a respected career in Korea, and there are very few restaurants that have been run for generations. Indeed, a "fancy night out" for Koreans usually means a steak night at a Western-style restaurant or an expensive French place.

In Japan on the other hand, it's common knowledge that it takes at least 8-10 years of training before you can call yourself a practitioner of French/Italian/Chuuka/Japanese cuisine. In a sushi restaurant (not 100 yen places), it takes 4+ years before you are even allowed to make a nigirizushi. In a washoku restaurant, it takes 7+ years before you can even hold a sashimi knife.

There is a mantra in traditional Japanese cuisine, which is called "素材を生かす." It means to make the best of the ingredient. In other cuisines, condiments, flavouring, and seasoning is more heavily emphasized.

>>5810202
What's with the green gyoza?

Strawberry creamed spaghetti.

>>5775955
Only white people otaku or whatever care about those stupid rules.

>>5810238

That looks like it would be either the most delicious thing ever, or the most disgusting thing ever. There is no possibility of a middle ground.

>>5753203
I know you probably aren't in the thread any more but just add "food pics from japan" to your filter. No point in whining about something so easy to filter.

>>5810388
>I know you probably aren't in the thread any more

lel

that guy lives to complain in these threads

if there were no more food pic from japan threads he'd probably kill himself from loneliness

>>5810200
Did Japanese have any cakes and such before the arrival of Europeans?

>>5810493

No, traditional sweets (wagashi) were made mostly with pounded rice or azuki bean paste.

Leavened bread is an entirely Western concept.

>>5810813
Is the anime grill on the left edible too?

>>5752735
>all these delicious rage tears

Live the dream, oniisan!

>>5808734
what is this?

>>5810232
prob a desert dumpling, it could works if use use something sweet as the casing, and the inside could be red bean or something else that sweet.

>>5811697
what is that twirly turd thing

>>5811772
Sukemen. The noods and other stuff are served in a separate bowl from the broth, and you dip it in the broth while you eat it.

Unless it's not.

>>5768065
Thank you so much for sharing these anon. Made a big folder and saved everything in it. Excellent and easy to follow recipes.

>>5806368

a white guy was lecturing me in another thread about how Asians never eat brown rice. evidently even Japanese eat it sometimes.

>autists getting mad about a bunch of threads with different content based on a theme
>all because it always starts with the same phrase
You can even filter that phrase and the threads won't show up.
It's not hard you spergbot.

>>5813152
Is this Bulldog Sauce?

>>5813187
I don't know what bulldog sauce is, but for okonomiyaki they normally use okonomi sauce and japanese mayo

>>5810249
at casual places that's true

at traditional sushi bars that is very untrue

NIGIRI
http://www.youtube.com/watch?v=XKy_aVFgqDQ

>>5781339
What is an authentic Japanese marinade for raw liver?

>>5815978
Hospital ?
病院食?

>>5816072
先週、検査入院していました。

>>5816094
うわ。たいへんでしたね。
大事ないとよいのですが。