Nabe party

忘年会をやろうということで、日曜日に鍋をしました。水炊きです。今年初の鍋です。そういえば、こっちのお肉（だと思うんですけど）、ものすごい量の灰汁が出ます。とにかく尋常じゃないです。なのでお鍋の鶏肉は下ゆでしました。灰汁を取るためです。煮物とかもものすごい量の灰汁が出て、お料理したことない人は、材料が腐ってるのではないかと勘違いすると思います。なんでですかね・・お水かな。
友達が前菜にとチーズディップを持ってきてくれて、すっごく美味しかったです。それから、サンフランシスコで買ってきたカリフォルニアワインを飲みました。シッピング込で一本4、50ドルですが、すごくおいしかったです。

I It is a year-end season, so we had a "Nabe" party. I made “Mizu-taki”. It was the first "Nabe" in this year. By the way, meats in the US, I think, have much, much scum. It really surprised me. Therefore, I boiled chicken before "Nabe." I am sure that a person who never cooks will be surprised at such scum because, there is much scum when I cook “Nimono”. I think people imagined this condition means the meat is bad. I don’t know the reason, but it might be caused by the water.
My friend brought us cheese dip as an appetizer, and it was really good. We drank a bottle of wine which I bought in Napa valley in San Fransisco during my trip to the West Coast. Although It cost about 40-50 dollars including shipping charge, it was really good, too.