己【おれ】写真館 - タグ「玉出」
https://f.hatena.ne.jp/thyself2005/t/%E7%8E%89%E5%87%BA
己【おれ】写真館 - タグ「玉出」
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ソースよりも酢醤油を垂らして食べるのも面白かった
http://f.hatena.ne.jp/thyself2005/20150906125736
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2015-09-06T12:57:36+09:00
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するとね、カリカリからのジューシー…なワケですよ
http://f.hatena.ne.jp/thyself2005/20150906125735
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2015-09-06T12:57:35+09:00
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あらよっと持ち上げてからのパクリ、ですよ
http://f.hatena.ne.jp/thyself2005/20150906125734
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2015-09-06T12:57:34+09:00
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驚くほどシンプルな見た目、大阪「会津屋本店」の元祖たこ焼き
http://f.hatena.ne.jp/thyself2005/20150906125733
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2015-09-06T12:57:33+09:00
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個はサービスかな?15個+1個の中皿で、550円
http://f.hatena.ne.jp/thyself2005/20150906125732
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2015-09-06T12:57:32+09:00
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たこ焼きもラジオ焼きもフッと消えたんだ、おれの胃袋に
http://f.hatena.ne.jp/thyself2005/20150906125731
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2015-09-06T12:57:31+09:00
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煮込みに振りかける要領で唐菓子をパラパラと
http://f.hatena.ne.jp/thyself2005/20150906125730
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2015-09-06T12:57:30+09:00
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卓上調味料はソース、酢醤油、唐辛子の3種
http://f.hatena.ne.jp/thyself2005/20150906125729
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2015-09-06T12:57:29+09:00
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トロトロの焼き加減は一気に口に含むとヤケドするから要注意
http://f.hatena.ne.jp/thyself2005/20150906125727
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2015-09-06T12:57:27+09:00
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たこ焼きよりも食材が多い分、気持ちゴツゴツした見た目
http://f.hatena.ne.jp/thyself2005/20150906125726
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2015-09-06T12:57:26+09:00
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1個あたりの大きさを伝えるためにつまようじとの比較写真
http://f.hatena.ne.jp/thyself2005/20150906125725
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2015-09-06T12:57:25+09:00
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たこ焼きのルーツとされる大阪「会津屋本店」のラジオ焼き
http://f.hatena.ne.jp/thyself2005/20150906125724
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2015-09-06T12:57:24+09:00
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こういうサイン見ると「大阪に来たんだなぁ」ってしみじみと
http://f.hatena.ne.jp/thyself2005/20150906125723
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2015-09-06T12:57:23+09:00
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小皿でも12個、最大21個の特皿まで完備の元祖たこ焼き
http://f.hatena.ne.jp/thyself2005/20150906125721
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2015-09-06T12:57:21+09:00
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店内に掲げられた木製看板に垣間見る歴史の重み
http://f.hatena.ne.jp/thyself2005/20150906125720
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2015-09-06T12:57:20+09:00
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国道26号沿いだから車やバイクでのアクセスも快適
http://f.hatena.ne.jp/thyself2005/20150906125718
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2015-09-06T12:57:18+09:00
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1933年(昭和8年)創業の老舗たこ焼き専門店「会津屋」の本店
http://f.hatena.ne.jp/thyself2005/20150906125717
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2015-09-06T12:57:17+09:00
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