Naoryo (Naoryo) Domestic dry hijiki Himeshima village Himejima Hijiki Chemical Seasoning No additive
DESCRIPTION
Hijiki in Himejima Village, a remote island in Oita Prefecture, which is only allowed to take only two days (December) during the year. It is a product that only soft sprout is processed by the traditional manufacturing method. * Please try a soft texture and elegant flavor that is a bit different from mass -produced dry hijiki. "Himejima Hijiki" is one of the specialty products of Himejima Village, "Himejima Hijiki", is dried with two -time natural hijiki from the coast of Himejima Village in a kettle boiled. In Himejima Village, the period of hijiki fishing is limited to two days in December, and only the precious sprout hijiki is processed as "Himejima Hijiki".
