@reopa.cbr600rr: 今日、発表されたCBR400R FOUR、もうチェックしたー？ 400cc・4気筒ってことで、期待してたけど、個人的には見た目があんまりでした、値段によっては売れるのかなー？でも、みんな大好きEクラッチがついてるから、安心だね　 #福岡 #cbr600rr #大阪モータサイクルショー #cbr400rfour #Eクラッチと繋がりたい

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Friday 20 March 2026 14:23:16 GMT

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Comments

minmin.580 :

CBR400Rの俺パラツインでバカにされるのに型落ちってもっとバカにされるの辛

2026-03-23 01:21:43

33

ほり :

Eクラッチいらんから安くしてほしい

2026-03-23 08:35:44

5

3o39e9uh :

can someone help me buy my first bike? 😭🙏

2026-06-16 04:47:14

0

Jack :

i already know CBR has 400r ,awesome is that 4 cylinder ?

2026-04-19 01:00:18

4

りーわ :

CBR125rみたいな顔してる

2026-03-22 11:05:10

3

toshiii :

顔は好きだったけど、サイドのデザインがはんぺんみたいだったな笑笑

2026-03-26 01:18:50

1

はる :

zx4rのデザインってかっこいいんだなって再認識させてくれるデザイン

2026-04-21 07:14:00

1

たまご :

最近どこもssの顔が迷走してる感ある

2026-03-21 11:03:35

43

Ꮶɳɪɢhᴛ :

2026-03-27 01:43:56

3

たける :

Eクラッチいる？普通に

2026-03-27 13:13:47

0

Renew_Ren :

ヘルメットがこまぐん

2026-03-27 00:39:10

0

ホンダこそ至高 :

実物結構かっこよかったです

2026-03-21 09:48:21

4

マーボー :

eクラッチついてるバイクはほぼ原チャ

2026-03-23 08:45:22

7

rai :

こうゆう情報？とかってどー調べたらいいんですか。

2026-03-21 05:33:12

1

Ken :

なんかPCX400Rですわ

2026-03-30 12:33:24

0

腹筋バカ :

まじ音が綺麗

2026-03-24 15:35:02

2

かめ :

eクラとか作らずatのスポーツとか作ればいいって考えまうな俺

2026-03-21 13:40:37

10

ya :

このぶぉぉぉぉんってやつどうやってやるんですか？

2026-04-29 01:33:05

1

あ :

あれ誰が好きなん

2026-03-24 03:44:06

1

かたりな :

いークラッチきたーーー！！！

2026-03-20 23:25:53

0

（元）猫耳ライダー🐈‍⬛ :

なんかスクーターみたいでしたね…

2026-03-21 04:30:46

0

木葉兼 :

エッ！Eクラ付きなの？洗練された前埋込式ウインカーでカッコイイと感じたわ🥰

2026-03-21 00:51:13

1

madaielu :

もうちょっと顎引いた方がカッコ良くなるよ👍

2026-05-08 23:19:17

0

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🧈 Homemade Salted Butter Ingredients * 1 quart (4 cups) Cold Heavy Cream (must be high-fat, 35% or higher, not half-and-half) * 1/2 to 1 teaspoon Fine Sea Salt (or Kosher salt, adjust to taste) * Ice water (for rinsing) Instructions * Whip the Cream: Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or into a large bowl if using a hand mixer. * Start beating on medium speed. The cream will go through three stages: whipped cream, then stiff peaks, and finally, the mixture will start to clump and turn slightly yellow. * Separate the Solids: Keep beating. The solids (butterfat) will suddenly separate from the liquid (buttermilk). The process can be quite splashy, so cover the mixer with a kitchen towel or be prepared! * Strain: Once the solids and liquid are fully separated and the butter has formed a solid mass, stop the mixer. Pour the contents into a fine-mesh strainer set over a bowl. The liquid collected is fresh buttermilk—save it for baking! * Rinse the Butter (Crucial Step): This step removes all the remaining buttermilk, which prevents the butter from spoiling quickly. * Place the butter solids into a clean bowl. Pour very cold ice water over the butter. * Using a spatula or your hands, gently squeeze and fold the butter mass under the water. The water will turn cloudy (that's the last of the buttermilk). * Drain the cloudy water and repeat this process 3 to 5 times until the water runs clear. * Salt the Butter: Drain the final rinse water completely. Press the butter against the sides of the bowl to push out any last droplets of water. * Sprinkle the salt over the butter. Use your spatula or hands to fold and work the salt evenly throughout the butter mass. Taste and adjust the salt level. * Store: Form the salted butter into a log or press it into butter molds. Wrap tightly in parchment paper and store in an airtight container in the refrigerator. This homemade salted butter should last about 1-2 weeks refrigerated.

🧈 Homemade Salted Butter Ingredients * 1 quart (4 cups) Cold Heavy Cream (must be high-fat, 35% or higher, not half-and-half) * 1/2 to 1 teaspoon Fine Sea Salt (or Kosher salt, adjust to taste) * Ice water (for rinsing) Instructions * Whip the Cream: Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or into a large bowl if using a hand mixer. * Start beating on medium speed. The cream will go through three stages: whipped cream, then stiff peaks, and finally, the mixture will start to clump and turn slightly yellow. * Separate the Solids: Keep beating. The solids (butterfat) will suddenly separate from the liquid (buttermilk). The process can be quite splashy, so cover the mixer with a kitchen towel or be prepared! * Strain: Once the solids and liquid are fully separated and the butter has formed a solid mass, stop the mixer. Pour the contents into a fine-mesh strainer set over a bowl. The liquid collected is fresh buttermilk—save it for baking! * Rinse the Butter (Crucial Step): This step removes all the remaining buttermilk, which prevents the butter from spoiling quickly. * Place the butter solids into a clean bowl. Pour very cold ice water over the butter. * Using a spatula or your hands, gently squeeze and fold the butter mass under the water. The water will turn cloudy (that's the last of the buttermilk). * Drain the cloudy water and repeat this process 3 to 5 times until the water runs clear. * Salt the Butter: Drain the final rinse water completely. Press the butter against the sides of the bowl to push out any last droplets of water. * Sprinkle the salt over the butter. Use your spatula or hands to fold and work the salt evenly throughout the butter mass. Taste and adjust the salt level. * Store: Form the salted butter into a log or press it into butter molds. Wrap tightly in parchment paper and store in an airtight container in the refrigerator. This homemade salted butter should last about 1-2 weeks refrigerated.

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