マツキ　糸寒天　16gx4 セット

[Product Description] These handmade agar threads are made in the bitter cold of the Suwa region of Nagano Prefecture using only domestically grown agar grass. They are free of additives and bleaching, and are painstakingly frozen and naturally dried. While agar is usually boiled before use, agar threads can be used without boiling. Simply cut them to the desired size with scissors, soak them in water, wash, and drain. Simply add them to salads with vegetables, or use them in clear soups, miso soup, or other soups. They can also be used as a substitute for noodles. Adding agar to cooked rice results in chewy, shiny, and delicious rice! Agar is rich in dietary fiber. Dietary fiber not only regulates the intestines, but also promotes beneficial bifidobacteria and prevents the absorption of harmful substances, making it beneficial for weight loss and overall health. [Ingredients] Amakusa (Shizuoka, Ehime, Kochi, Tokushima, Mie, Chiba) [Storage] Store at room temperature, avoiding direct sunlight, high temperatures, and humidity. [Best-by] 2 years at room temperature [How to Use] Wash thoroughly and soak in water to soften. Boil for at least 30 minutes if using after dissolving, or approximately 15 minutes if using as is. Once soft, squeeze out all the water from the agar and use. Enjoy as is in salads or ramen. If dissolving by boiling, treat in the same way as cubed agar. The amount of water to boil is 7-8g of chopped fine agar to 500-600cc of water. Adjust the amount of water to add milk or juice, or to suit your preferred consistency. (If using sugar, add it after boiling the agar in step 2.) This product is agar made using the traditional method, utilizing the harsh cold and pure water of Shinshu in winter. When drying outdoors in the sun, straw, soil, etc. may become attached, so please lightly rub the product when rehydrating it before use.