At the end of the day, we had gallette made of buckwheat produced in Numata Town, asparagus in Bibai City, eggs laid by the hen of Hokkai-Jidori Ⅱ , the mixture of Rhode-island Red, game fowl and Nagoya cochin, in Nishikawa Farm in Bibai. I would like to recommend this cuisine in France and French Polynesia as the possible breakthrough, to the farm restaurants and the municipalities in Sorachi sub-prefectural area, Hokkaido !
What do you think of that, Steve?
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