JAPAN SANKO SANGYO KAISOU SEAWEED SALAD 75G Wakame Salad Japanese Seaweed Salad

JAPAN SANKO SANGYO KAISOU SEAWEED SALAD 75G Wakame Salad Japanese Seaweed Salad

EXP: 3.5.2024

NON RETURNABLE AND REFUNDABLE DUE TO CLEARANCE STOCK PRICE

A SEAWEED SALAD WITH 4 KINDS OF SEAWEED PLUS AGAR. AS A SALAD TOPPING, MISO SOUP, RAMEN INGREDIENTS, YOU CAN USE IT WIDELY.

INGREDIENTS: DRIED WAKAME, WHITE WOOD EAR FUNGUS, STEM SEAWEED, AGAR, CEDAR SEAWEED.

100G PER SERVING SIZE

IN JAPAN, WHICH IS SURROUNDED BY THE OCEAN, SEAWEED HAS BEEN EATEN SINCE ANCIENT TIMES. IT HAS BECOME VERY POPULAR AMONG WESTERNERS, INCLUDING YOUNG WOMEN, WHO HAVE NOT PREVIOUSLY PAID ATTENTION TO SEAWEED, AND IS EATEN ALL OVER THE WORLD. 

• POUR AN APPROPRIATE AMOUNT INTO A CONTAINER AND RECONSTITUTE WITH LUKEWARM WATER. FOR MISO SOUP, SOUP, ETC. 
• PLEASE PUT IT IN A BOWL AS IS. IT WILL RETURN TO ABOUT 10 TIMES ITS ORIGINAL SIZE IN ABOUT 5 MINUTES WITH LUKEWARM WATER AND ABOUT 10 MINUTES WITH COLD WATER.

COOKING METHOD 

• USING REHYDRATED SEAWEED SALAD SERVE AS A SALAD WITH ASSORTED SEASONAL VEGETABLES. PASTA SALAD, COLD SHABU, SEAFOOD SALAD. 
• FOR SERVING SASHIMI AND COLD DISHES. SEASONAL SEAFOOD AND VINEGARED DISHES. 
• IF COOKING IN A POT, ADD IT BEFORE TURNING OFF THE HEAT. 
• DON'T PUT IT BACK, LEAVE IT AS IT IS.

FOR MISO SOUP, SOUP, ETC., 

• PUT AN APPROPRIATE AMOUNT INTO A BOWL AND POUR HOT SOUP OVER IT. 
• ADD CHOPPED GREEN ONIONS, MITSUBA LEAVES, AND OTHER SEASONINGS OF YOUR CHOICE. 
• ADD A PINCH TO UDON, RAMEN, ETC. TO CREATE FLAVORFUL SEAWEED NOODLES. 

PLEASE NOTE

• PLEASE BE CAREFUL ABOUT THE AMOUNT YOU USE, AS IT WILL RETURN TO ABOUT 10 TIMES THE AMOUNT.
• AFTER OPENING, PLEASE CLOSE THE BAG TIGHTLY, STORE AT ROOM TEMPERATURE, AND USE AS SOON AS POSSIBLE.

[MADE IN JAPAN]