Dried cabbage 350g AD Kyabetsu (contract cultivation) [02] NICHIGA (Nichiga)

A fresh cabbage made by a contract farmer in a plateau area at an altitude of about 1000 m in Myanmar is striving to maintain the manufacturing quality under the dried cabbage AD (air -dried) manufacturing method under Japanese quality control. You can use 100 % without destruction. The original color of the vegetables is vividly chewy and crispy! [AD (air -dried) manufacturing method] Dried vegetables of Nichiga are made by AD manufacturing method. AD is an abbreviation of (air -dried), which is a method of drying food by hot air. It is also suitable for cooking with other ingredients, and it is said that the color -flavored texture returns to a state close to raw. If you add a little to the immersion, it will suck excess moisture, so it is safe to put it in your lunch. In particular, leafy vegetables such as cabbage can be enjoyed deliciously because the texture remains. [How to return] Just put the miso soup cup ramen or other soup in the pot. Please return the dried cabbage with boiling water for about 2 minutes in water for about 10 minutes. When you return, drain well and use it for cooking. You can use it as it is without returning, but if you use it lightly, you can enjoy it even more delicious. [How to eat] It can be used for various dishes, such as fried rice yakisoba and okonomiyaki salad cooked rice. [Ideal for 1 year preservation at room temperature] It can be stored for one year at room temperature, so it is ideal as a preserved food. It can be used as much as you need without waste, so it helps to eliminate vegetables shortage. [Remaining pesticide test] 219 items are not detected at domestic inspection agencies that are equivalent to the Food Sanitation Law 100 % contract cultivation The method of manufacturing dried vegetables is introduced to implement manufacturing control by introducing Japanese quality control methods and working to maintain quality. I am. [Nutritional component indicator analysis value] Nutritional component (per 100g of product) 374kcal protein 5.7g carbohydrate 86.1g 69 mg 6.0g water 6.0g of ash 1.5g * [Manufacturing process] Selection / cleaning (3 times) Branching ? drying ? visual inspection (2 times) ? Gold inspection check ? Domestic carry -in ? Visual inspection ? Filling ? Inspection / box clock process