Teacher, I enjoyed the video today! I'm leaving it because I'm curious about some details. 1. Why does burdock cut like a pencil sharpener? 2. Do you tear the shiitake pillar without cutting it? 3. I get nervous when I cut the kelp with a kelp that I bought at a house. The teacher cut the kelp without sliding it. Is it because I'm shaking it too much? 4. Why do you use chives, not green onions? 5. Why do you mix it before it's over and not at first? I'm curious about--! Then I'll be waiting for your answer!
View original