佐賀県·その他
Marubo-ro (Nama Marubo-ro)
A moist, specially arranged version of the original Marubo-ro, created by Tsuruya, which was founded in 1689. For approximately 380 years since bringing the Portuguese-introduced method to Saga, the craftsmanship has involved fine-tuning the dough—made only with eggs and flour—according to daily temperature and humidity.
Record it after reading
