Rishiri kelp 100g (from Rishiri, Hokkaido) Pure kelp recylicombu with elegant broth

Rishiri Kelp Kiyosumi, a purveyor of Kyoto Luxury Restaurant, is treated as a luxury item because it can be obtained with a transparent and clear and elegant soup. It is a kelp that is especially popular for kaiseki cuisine in Kyoto. It is also used as a high -quality rag and tororo kelp because of the characteristics that do not discolor even if the meat quality is cut and the color is cut. The best way to put out the soup, it is ideal for dishes that make use of other ingredients such as tofu. You can also use it for fish kelp, etc., and you can enjoy it deliciously even if you put it in pickles later. Rishiri kelp is a kelp that has a hard texture and a little hard to come out, so it is recommended to take it slowly. Not only the water is used for a long time, but also when boiling over the heat, the taste of Rishiri kelp will be brought out for about 1 hour. How to use it may have white powder on the surface of the kelp, but it is not a dirt or mold but a “mannit”. If you wash it with water, the umami ingredients will flow, so please wipe the surface lightly to remove only dirt or garbage with a dry butterfly or a hard squeezed wet. Kelp is a low -calorie low -fat and healthy food. It is a nice food for those who are worried about calorie intake. Plenty of dietary fiber and calcium required for health!