Easy crunchy texture! Ume clam winds and kanori


Taori is like a chill!The bright red color is accent in the plate,

A moderate acidity that is perfect for garnish your mouth ◎


Ingredients (for 2-3 small bowls):

Tosakanori 40g


Plum vinegar 100g

Oligosaccharide syrup 30g to 40g (Substance can be used by 20g)

■ * It is also recommended to use Shiso Juice undiluted solution

How to:

  1. The rash is changed about twice and rinsed, and after rinsing the salt, soak it in water for about two and a half minutes and drain it. Drain the water and cut it into a bite -size if it is large. For dry products, return to water for 4 to 5 minutes.
  2. * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there are parts that are discolored
  3. Put plum vinegar and oligosaccharide syrup in a bottle for boiling and disinfected and mix it well (when using sugar, lightly warms the plum vinegar and dissolve).
  4. Just put 1 in the pickled soup! Even if you make a lot, you can enjoy plenty of crunchy texture for 2-3 weeks! * Please adjust the sweetness as you like.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed