Kelp tightening for Kelp Shinkon Kombu 1kg (500g x 2)

Product NameKelp tightening Shin kelp nameDashi kelp raw material nameKelp (Hokkaido) Contents500 grams x 2 Taste expiration dateDescribed in the product label (12 months from the date of manufacture) Save methoddirect sunlight, hot and humid Please avoid and save. Kelp tightening is a very easy and versatile cooking method. You can close kelp on vegetables, meat and fish. Any ingredients will be much more delicious just to spend a little extra time. How to make kelp tightening >> Put two kelp in water and pickle it until it becomes softer, remove it from the water and sandwich the ingredients between the kelp. Store in the refrigerator with a wrap and lid container overnight. For example, even if the sashimi (white) of a cultured product sold at a supermarket is, the taste is tight and the taste is deep. Before baking, such as grilled salt or muniell, when the fish fillet is tightened, the excess moisture will be removed and the flavor will be condensed instead.