Untitled
ニューヨークやパリには美味しい天ぷら屋さんは存在しません。東京では超一流の天ぷら屋さんは油を一晩かせいぜい数晩しか使わず、すぐに1.5流ぐらいの天ぷら屋さんに転売すると云います。そしてそこで数晩使われた油が町のトンカツ屋さんに転売され、そういったメカニズムを通して、超高級な油が、いつでもそれなりのコストで使われるようになっているのです。
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