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Tatsutaage
When you dip your chopsticks into a freshly fried piece, the coating crumbles with a crisp sound, and the aroma of soy sauce wafts up gently. Ryutatsuage is made by thoroughly marinating the chicken in soy sauce and mirin before coating it in potato starch and frying. Once cooked, the soy sauce gives it a reddish hue, with white bits of coating visible here and there. It is said that this appearance led to its name, as it resembles the autumn leaves flowing along the famous Tatsuta River in Nara. This dish is like capturing the scenery of a river that has been celebrated in poetry since ancient times as a famous spot for autumn foliage on a single plate. Because the seasoning penetrates deep into the core, a wonderful feature is that it remains delicious even when cooled. The surface is crispy, while the inside is moist and tender. Please enjoy a bite while it's hot, while thinking of the Tatsuta River in autumn.
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