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... tense as she explained, “I tried to recreate the taste of eating crab as much as possible. For example, crab roe has a fine granular texture, which goes well with minced ginger and vinegar.”
“So, I ground ginger into fine particles to mimic the texture of crab roe,” Natalie said. “The coarse minced ginger recreates the sensation of eating crab with ginger and vinegar as condiments.”
Hunter Clarke nodded and said, “I can see that you’ve put a lot of thought into this dish.”
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