Hijiki (100 % from Bozhou)

It is processed immediately after harvesting so as not to escape freshness and taste. Hijiki harvested on the coast of Minamiboso Chikura Town was boiled and dried in a kettle of the processing station of the fishery cooperative immediately after harvesting. The consistent manufacturing method from harvest to half -products is called the "Buzhou -made method" and is a method that does not escape freshness and taste. This Buzhou Hijiki features a thick, gentle, solid texture and a flavor fragrance. Hijiki is popular as a healthy food and longevity, and is rich in mineral dietary fiber such as calcium and iron, and is recommended for boiled and salad dishes. ◁EContents100g ◁ERaw materialHijiki (Chiba Prefecture) ◁EPreservation methodPlease avoid direct sunlight hot and humidity. ◁EOthersVitles may occur with sugar and alcohol salt that occur after manufacturing, but are harmless. The fresh hijiki will dye the water brown. ◁EPartnersChiba Prefectural Fisheries Federation