Back to Ezogiku in Mo‘ili‘ili. This time, something different: seafood ankake on cake noodle instead of udon.
I try not to compare, but with gyoza, I can't stop myself. Taiyo has the best by far. Best texture. Lots of garlic. Best condiments. Everyone else has OK gyoza. Nothing wrong with that.
May 15, 2011
I try not to compare, but with gyoza, I can't stop myself. Taiyo has the best by far. Best texture. Lots of garlic. Best condiments. Everyone else has OK gyoza. Nothing wrong with that.
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