Produced in Kyoto Prefecture No glucose Shelf life of 180 days from the date of manufacture Refreshing flavor ------------ In fact, mizuna, one of the few vegetables native to Japan, has been cultivated in the Kansai region, mainly in Kyoto since ancient times. It is dried to give it a fragrant and texture, so when you eat it, please put it back in water or heat it up. The raw mizuna is crispy and has a light taste. The dried mizuna has a jelly texture that overflows with the hidden flavor that you have hidden the more you chew. The aroma is stronger than raw, and the aftertaste is refreshing. In addition, mizuna, which spoils quickly when raw, will last at room temperature for half a year. ■ When eating, put it back in water or cook it over heat. ■ Raw mizuna is crispy and has a light taste. ■ The more you chew on the dryness, the more the hidden flavor overflows. ■ The aroma is stronger than raw, and the back of the mouth is refreshing. How to use dried mizuna -------- It is recommended to add miso soup, simmer, or put it in a pot and let it suck plenty of dashi to eat it juicy. If you want to use it as a pasta filling, you can lightly boil it with noodles to give it a salty taste and a soft taste. **Mizuna Salad Pizza**: This is a series of dried vegetables that are powdered. This time, dried mizuna appeared. Knead it into pizza dough and enjoy its appearance and taste. Mizuna used as raw material ----------- I use a mizuna called Benibashi, which is red. Red mizuna is fragrant and you can enjoy the texture of peacocks. This variety was developed by [Takii Seedlings] Co., Ltd. in Kyoto. The red shaft is because it contains anthocyanins, which are functional components. Product overview of dried mizuna --------- Ingredient name: Red monk mizuna (from Kyoto Prefecture) Producer: [Echie Agriculture] Aiming for environmentally friendly and people-friendly agriculture, we grow crops using homemade compost. Package Quantity: * 10g: Try it first * Large Capacity Pack 40g: For repeat customers * 100g (simple packaging): For those who cook on a daily basis * 500g (simple packaging): for large consumption in restaurants and individuals Country of origin: Kyoto, Kyoto Shelf life: 180 days from the date of manufacture *The image is usually taken of the dried mizuna, and the stem part is red when it arrives. How to serve: It is recommended to use it in dishes such as rehydrating or stewing.