size:

10 grams (x 5)

meal type	plant base
product shape	powder
brand	MIKASA
Product weight	0.08 kilogram
number of units	1.00 bags

●Locality Spinach: Miyazaki Prefecture Carrots: Nagasaki Prefecture, Hokkaido Burdock: Kagoshima Prefecture, Hokkaido Pumpkin: Hokkaido Purple Potatoes: Kagoshima Prefecture, Miyazaki Prefecture ●Ingredients Spinach Powder: Spinach Carrot Powder: Carrot Burdock Powder: Burdock Pumpkin Powder: Pumpkin Purple Potato Powder : Purple potato Amount of raw vegetables used Spinach powder: Approximately 120g of raw spinach is used per 10g. Carrot Powder: About 90g of raw carrot is used per 10g. Burdock Powder: About 52g of raw burdock is used per 10g. Pumpkin powder: Approximately 40g of raw pumpkin is used per 10g. Purple potato powder: Approximately 30g of raw purple potato is used per 10g.

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brand	MIKASA
product size	13.41 x 11.91 x 2.39cm; 80g
Product type	powder
Maker	Mikasa Industry Co., Ltd.
Product weight	80 grams

A set of 5 popular types. 10g each. Since it is in a bag that does not have a zipper after opening, each is a single-use size.

●Production area

Spinach: Miyazaki Prefecture

Carrots: Nagasaki Prefecture, Hokkaido

Burdock: Kagoshima Prefecture, Hokkaido

Pumpkin: Hokkaido

Purple sweet potato: Kagoshima Prefecture, Miyazaki Prefecture

●Raw materials

Spinach powder: spinach

Carrot powder: carrot

Burdock Powder: Burdock

Pumpkin powder: pumpkin

Purple sweet potato powder: purple sweet potato

Amount of raw vegetables used

Spinach powder: Approximately 120g of raw spinach is used per 10g.

Carrot Powder: About 90g of raw carrot is used per 10g.

Burdock Powder: About 52g of raw burdock is used per 10g.

Pumpkin powder: Approximately 40g of raw pumpkin is used per 10g.

Purple potato powder: Approximately 30g of raw purple potato is used per 10g.

Recipe: Spinach ice cream

Ingredients for spinach ice cream (for two people) 3 eggs 5 tbsp sugar 1 tbsp spinach powder 1 pack of fresh cream (200ml size) How to make spinach ice cream 1. Prepare 3 bowls and add egg yolk. and egg whites, and put each in a bowl. 2. Add 2 tablespoons of sugar and spinach fine powder to the egg yolk ball and whisk until slightly thickened. 3. For the egg white ball, add 3 tablespoons of sugar little by little while whisking the egg white to make a meringue. 4.In the third bowl, put fresh cream and stand up to about 70%. 5. Add "3." to "2." little by little and mix gently, then add fresh cream of "4." 6. When the three are combined, put them in a freezer bag such as a ziplock to solidify, and before eating, rub them well with your hands to loosen them and put them in a bowl.

Recipe: Carrot pilaf

Ingredients for carrot pilaf (for one piece) 100g warm rice 1/2 tsp carrot powder 1/4 tsp salt 1/4 tsp salt Pepper 1 tsp ketchup 5g pizza cheese 5g parsley How to make a carrot pilaf 1. Warm rice, carrot powder, salt and pepper , ketchup, pizza cheese and butter. 2. Grind "1." into a carrot shape and decorate with parsley on top. You can wrap it in plastic wrap and put it in a bento box so that it is easy to eat.

Recipe: Purple sweet potato powder two-color bread

Ingredients for purple sweet potato powder two-color bread (one 18cm loaf) <Dough A> Dough with purple sweet potato powder (1) 115g strong flour 5g purple sweet potato powder 2g instant dry yeast (2) 2g salt 5g sugar (3) 80g of water (4) 10g of unsalted butter <Dough B> (1) 115g of strong flour, 2g of instant dry yeast (2) 2g of salt, 5g of sugar (3) 75g of water (4) 10g of unsalted butter, purple sweet potato powder 1. *Work in the same way as dough A and B. Mix (1) ingredients well with a whipper, make a hole in the center and put (2) in, then add (3) and melt. 2. Mix the whole powder and put together the dough, put it on the table and knead it. 3. When the dough comes off the table and has the elasticity of a marshmallow, check that the dough is stretchy, roll it into a ball and let it rest for 3-4 minutes. 4. Check the stretch of the dough again and mix (4) into the dough. 5. Put the seam of the dough down in a bowl and cover it with plastic wrap. Place A and B in separate bowls and ferment at 26-28 degrees for 60-70 minutes. 6. Take it out of the ball, roll it up again, wrap it in plastic wrap and let it rest at room temperature for about 20 minutes. 7. Apply unsalted butter (not listed) to the bread mold and lid. Roll out the dough from step 8.6 into a rectangle about 25 cm long and 18 cm wide (the width of the mold) using a rolling pin. 9. Put dough A on top of dough B, shifting it by about 2 fingers, and roll the two dough together from the front. 10. Hold down the sides and put it in the bread mold with the end of the roll facing down. 11. Cover with plastic wrap and leave to rise for 50-60 minutes at 26-28 degrees. 12. Bake in the oven at 200 degrees for 30 minutes, remove from the mold and bake for 5 minutes again.

Recipe: Pumpkin rolls

Ingredients for pumpkin rolls 140ml batter water 1/2 egg (medium size) 270g strong flour 28g sugar 10g pumpkin powder 4g salt (1 tsp) 40g margarine 6g skim milk (1 tbsp) 4.8g dry yeast Pumpkin paste 1 small pumpkin Sugar to taste A pinch of salt How to make pumpkin rolls 1. Put all the dough ingredients in a home bakery (in order from the top) 2. Start making the dough after 45 minutes of fermentation (up to Neri and temporary fermentation) 3. Remove the pumpkin skin and cotton Take it and cut it into appropriate sizes and heat it in the microwave. 4. When it becomes soft, transfer it to a pan, add sugar and salt and knead well while heating. Roll out the dough into a 40cm x 24cm rectangle with a rolling pin. Firmly close the end of the roll Divide into 6 equal parts of 8.4 cm each and arrange in a cake or pound mold 9. Spray and ferment in an oven set at 32-35 ° C for 30-40 minutes 10. Apply melted egg and 180-190 Bake in an oven preheated to ℃ for 30-40 minutes.

Recipe: Cream cheese brownie with burdock powder

Ingredients for cream cheese brownie with burdock powder Ingredients 2 chocolate bars 1 egg About 12g of burdock powder About 20g of sugar About 20g of butter About 20g of cake flour AAbout 140g of cream cheese About 20g of sugar Place the cheese and sugar in a food processor and process until smooth. 2. Put the chocolate, butter and sugar in a pot (preferably a thick luke-like one) and warm it over a little heat, using the residual heat to melt it smoothly. 3. When 2 is no longer hot, add the beaten egg and mix well. 4. Put 3 in a pound mold lined with an oven sheet and put 1 on top of it. (If you like, you can make it marble-style.) 5. After baking in the oven at 180°C for about 20 minutes, check if the cream cheese is still baked. You can bake while watching how it looks. 6. Remove from the mold when baked. Cuts cleanly when cooled