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♻️日本 磯の雪昆布紫菜 Japan Hokkaido Kombu Seaweed

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+ 每包10片 * 每片 19cm x 16.5cm * 可代替普通紫菜用，造手卷、壽司、飯團，包米餅 米芝連日本廚師也會用的磯の雪すし巻昆布（磯雪昆布，是北海道產的有名昆布）用來製作海膽壽司。更甚的是，其他壽司店只用紙或布來分隔及包裹魚材，廚師卻堅持用昆布，用昆布來包着魚，鮮味被魚吸收，有提鮮的效果 成份： 北海道昆布、釀造醋、明膠 10 sheets per pack * Each sheet 19cm x 16.5cm * Use as regular seaweed, make hand rolls, sushi, rice balls, rice crackers Hokkaido kombu is used by Michelin Japanese chefs to make sushi. Other sushi restaurants only use paper or cloth to separate and wrap the fish, but these chefs insist on wrapping the fish with kelp. The umami is absorbed by the fish, which has the effect of improving freshness. Ingredients: Hokkaido kombu, vinegar, gelatin

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