One dish at home!
Seaweed and radish crispy, and the spicy flavor of the green tongue will be a side dish that will subsequent.
- Wakabijiki Ao Tang's favorite amount
- Shiozura and Sakaori Orio's favorite amount
- Japanese white radish
- Caesar dressing
Salt ware seaweed is changed about twice and rinsed about twice and rinsed. Return to dried hijiki to 6 minutes, and for 4 to 5 minutes for drying tokanori.
- Cut the radish into shredded, lightly salt and put it for about 10 minutes. When the water comes out, wash quickly and squeeze the water.
- Cut the salt -drained young hijiki and sashimi into pieces that are easy to eat. Relax the crab.
Owase City, Mie Prefecture, a green pepper "tiger tail". The pungency that pulls back stands out even when combined with vegetables. When you feel a little adult -like salad.
Vegetables and seaweed recipes that make use of the crisp texture of the young hijiki, the unforgettable spiciness and the refreshing scent unique to the tiger tail.