Do you know the famous anago (conger eel) sashimi from Gijang Chiram? I love anago sashimi so much that whenever I go back to my hometown, Busan, I always make sure to eat it. This time, I came down and enjoyed it to the fullest. (I was so focused on eating that... I borrowed a photo.) What if I could pay for my favorite dish with my favorite crypto? I think the future of @UXLINKofficial might be closer than we think. Anyway, anago sashimi has a very soft and fluffy texture, and the reason for that is because it has toxins in its flesh, so they slice it thinly, wash it thoroughly in water, and then spin it in a dehydrator. Thanks to that, it creates a texture that no other fish can match, combined with the unique oiliness of eel, resulting in an exquisite taste. Especially when you mix it with soybean powder, cabbage, and dipping sauce, and wrap it in perilla leaves? With the first bite, you feel the rough texture of the perilla leaf, and the nutty aroma of the soybean powder and dipping sauce spreads, while the fluffy anago bursts with oil, making your mouth happy. Congratulations. You have finally found the meaning of life. Thank you. Thank you.