I expected no smokiness at all, but it is a little bit smoky.

A little bit smoky, salty.

It's sweet, but it's still kind of in that smoky and savory way, and I think it just ends up being more of the same.

If y'all have been around a while, then you know this tent has been used at Ragfry, Smoky

Well, it's not alive It's actually a very very thinly sliced piece of fish and the heat is causing it to like wiggle and move You've probably seen it before on okonomiyaki That's that savory pancake or maybe something from Osaka like they have like the octopus balls and sometimes they add them on top of that So this is actually fish It's bonito and they cut them into these like slabs and they're dried smoked and fermented and they are absolutely Rock hard these dried fermented slabs are put against these special blocks with blades on them and they shave them into these thin curls Thin curls that look kind of like this But this particular type of katsuobushi is used for seasoning on top of things like tofu or on Okonomiyaki, it tastes a little bit lighter and it's shaved quite thinly You can also buy a different type of katsuobushi that's used for flavoring your soup So if you're making dashi from scratch Which I've made a video before on how to make dashi you put those on top of the hot water and it kind of soaks And creates that smoky slightly fishy taste.

The old man raked the fire together with an  old stair-rod, and having trimmed his smoky  

It's got a nice smoky flavor to it.

It's sweet and smoky, it's good.

It's got like a herby taste to it. You can taste the onion. The cheese is good too. I was going to try the cheese separately, just to see if that adds any flavor. The cheese is just a bit creamy, creamy texture, a bit more of like a smoky flavor, subtle smoky flavor throughout.

Classic, sweet and smoky, sweet and spicy, honey barbecue, garlic parmesan, signature hot, and honey lemon pepper.