Karami Kyushu Tour (thread cutting) 3G

The class A (compared to our company) of Kyushu pepper from Kyushu (Masuto/Ekito) has been processed into a "thread cut" that is unparalleled in Japan. It is characterized by less spiciness, not only adds color to the dishes, but does not impair the taste of the dish itself, so it does not matter whether it is Japanese or Western. You can enjoy a different taste from red coloring such as paprika and tomatoes. Salad fish dish can be used easily, such as when you want to give a spicy impact when you want to add a color as a topping for small bowls. Please try from a small amount first. * Pepper grown with affection by cultivated farmers throughout Kyushu is consistently performed in a factory in Kumamoto to dry, select, process, and commercialize. How to use raw ingredients, ingredients and pepper, please use Karami accent such as udon, soba, pasta pot pickles, etc.