Ise Bud Hijiki (65g)

☁EReasons for deliciousness Finished with a lot of time by traditional manufacturing method (Ise method steamed method). You can enjoy the chewy texture and taste. ☁EContains a lot of minerals such as nutrient calcium, iron, magnesium, dietary fiber, and potassium. ☁EIt is said that the iron contained in the delicious eating hijiki is often absorbed in the body when taken with vitamin C and calcium with vitamin D (such as dried shiitake mushrooms). Unlike other hijiki, the "Hijiki original taste" remains in the hijiki itself. By all means, make a small seasoning when making a boiled hijiki. If you make the hijiki returned with water, a hot water salad will be clearly understood. Please enjoy using a cooking method that uses hijiki instead of a cooking method that contains the taste of hijiki. Raw ingredients and ingredients raw ingredients Hijiki (from Mie Prefecture) [Hijiki Ring Pickled] Bud Hijiki (Dry) 28g Cut Dry radish (drying) 50g Ginseng 1/4 Pickled soup 1 cup soy sauce 1/2 cup vinegar 1/2 cup vinegar 1/ 2 Cup 1/2 Cup (1) Return the hijiki dried radish. (2) Peel the carrots and cut them into a 3cm beat. (3) Add the pickled juice. (4) When ① is lightly boiled (about 30 seconds), soak in the pickled juice of ③. (5) You can enjoy it quickly. (6) You can save it for 4-5 days if you put it in the refrigerator !! If you add a tscamps as you like, it will be tingling and delicious.