Hijiki Domestic dry Domestic Samaguchi Prefecture Natural Hijiki 100g 2 bags Set of 2 bags No additive

[100 % natural hijiki] Special product grown in the gentle Seto Inland Sea. It is a natural cold hijiki of Ukojima, Yamaguchi Prefecture, "Ukishima". The cold hijiki, which grew up in the cold season from early winter to early spring, is thin and soft, so you can enjoy the crispy food feeling because the broth is soaked. [Only the most delicious time] Generally, from December to April and May, the harvest time is hijiki, but Ukishima Hijiki only catches the most delicious December to January to pursue quality. In addition, the hijiki, where the stems grow softly and softly due to the gentle tide of the Seto Inland Sea, is a traditional taste unique to Ukishima. [Domestic natural] 90 % of Hijiki distributed in Japan are foreign and most of them are farmed. Hijiki, a domestic natural product, is a very rare hijiki that is only 10 % in Japan. [Best of the sea] Health support foods filled with carshium magnesium and sea blessings, including dietary fiber. A nutritious and excellent hijiki on a daily dining table ♪ Return 10 to 12 times. From classic boiled to pasta. Please enjoy the delicious hijiki dish that stands out. Raw material, ingredients Hijiki (from Yamaguchi Prefecture) Use of this product for about 15 minutes to 10 to 12 times. After washing with water quickly, cut it to your preferred length. The water becomes brown when returning with water, but the natural ingredients of the hijiki have melted.