Nakamura-san, the Uninvited Gyaru - Vol. 1 Ch. 7

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Sweet and salty aren't bad together as long as the balance is right. See salted caramel.
 
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marinating in 5-10% acid is fine for a day, though overnight is fully sufficient. marinate in enzymes like kiwi or pineapple for 24h and you will have a fucking goop that a laboratory might identify as meat after extensive testing.
 
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Bread isn't a traditional part of Japanese cuisine, so I suppose it makes sense they simply didn't think of not using jam at all under those circumstances. Unless that toast looking bread itself is already sweet, like the American type bread.
 

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