Kelp tightening for Kelp Shinkon Kombu 500g

Kelp tightening is a very simple 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 tighteningPut 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. Kelp for kelp can be used for hot pots and regular soup. Per 100g