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What's your opinion about this?
Everytime I see fake crabmeat on sushi I automatically get the impression the Japanese restaurant is cutting corners in many other aspects as well as the food.
Ever had Sake diluted with rice wine used for cooking? It's fucking digusting!
This is another cost cutting corner technique sold to foolish customers.
Everytime I see fake crabmeat on sushi I automatically get the impression the Japanese restaurant is cutting corners in many other aspects as well as the food.
Ever had Sake diluted with rice wine used for cooking? It's fucking digusting!
This is another cost cutting corner technique sold to foolish customers.