Ise from Ise (100g)

◆ What is Ise -Shima's cattle? Mekabu is a few centimeters between the wakame leaves and the root of the wakame. This product is the one that is finely chopped the "Mekabu" with a unique manufacturing method. In the Ise -Shima region, "chopped cab" is called "mebi". ◆ Reasons for deliciousness, the water of Kiso Mikawa (Kiso River, Ibikawa, Nagara River) flowing into Ise Bay is colder than seawater, so the Pacific Rough waves flowing through the entrance of Ise Bay, which are located at the entrance of Ise Bay. It is said. Fish -shellfish and seaweeds from the cold nutritious waters have long been famous for their high quality. The turnip was processed and processed in the freshness of Momotori -cho. The best raw materials and the best processing technology were encountered and the best ones were created. Momotori -cho is located on many large and small islands in Toba City, Mie Prefecture. The island where people live is Kamijima Sugashima Sakaejima and Momotori -cho, where the stage of the tide is set. The people of Momotori -cho have been living with the sea for a long time and value the rich seafood. Raw ingredients and ingredients raw ingredients Wakame (from Mie Prefecture) ◆ Cooking Law.・ Put three cups of vinegar, Tosa vinegar, and ponzu vinegar on the cracks to prepare.・ Put the crack (it is possible to squeeze as it is) in the miso soup and sucker.・ To prepare, the cracks and natto okra are in one pot and seasoned with soy sauce. Please enjoy it in various cooking methods, such as named "Neba Nega Hell Sheetrio" or other noodles such as udon and soba, in boiled foods, and mixed with fried food.