brand	Ise-Toba-Shima Specialty Alley
flavor	seaweed
size	200 grams (x 1)
place of origin	Chubu region
number of units	200 grams

Chopped dried mekabu Contents: 200g
Ingredients: Mekabu ｜ Origin: Made in Mie Prefecture Expiration date: About 6 months including the date of shipment ｜ Storage method: Avoid direct sunlight, high temperature and humidity, seal tightly and store in the refrigerator after opening

Raw materials/ingredients

Dried seaweed (mekabu)

how to use

(1) Take out the amount of turnips you want to eat on a plate and pour hot water over them. (2) After 20-30 seconds, turn off the hot water and mix well. (It will become sticky.) (3) When it becomes sticky, it's ready. * Depending on the dish, it can be used as it is dried.

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Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	Ise-Toba-Shima Specialty Alley
Production area (region)	Chubu region
Production area (prefecture)	Mie Prefecture
Preservation method	Store in a cool and dark place (15 degrees or less) ｜ Expiration date: 6 months including shipping date
Maker	Ise-Toba-Shima Specialty Alley
Country of Origin	Japan

Chopped Dried Mekabu from Mie Prefecture

Mekabu refers to the thick folds at the bottom of wakame seaweed.

Since wakame is a seaweed, it does not have roots, but it is often described as the root part of wakame.

This is the part where the nutrients of wakame are condensed.

Mie Prefecture, a treasure trove of delicious seaweed

The bays of Mie Prefecture, formed by the complex topography of the ria coastline, are suitable for the growth of seaweed such as sea lettuce, wakame seaweed, seaweed, and hijiki seaweed.

The scenery of making salted wakame seaweed at Toshijima Wagu fishing port in Mie prefecture has been selected as one of the 100 best fragrant scenery.

We deliver high-quality Namekabu from Mie Prefecture, where abundant wakame seaweed can be harvested.

100 scented landscapes

Every year in March when the weather starts getting warmer, women divers and fishermen start drying seaweed and turnips in fishing villages.

The faint scent of the beach is popular as a feature that makes you feel the arrival of spring.

Scenery of making salted wakame seaweed fills the entire harbor with the scent of the sea

Wakame seaweed farming is so popular in Mie Prefecture that it was selected as one of the 100 best fragrant landscapes for its unique scenery of Wagu fishing port on Toshijima Island in Mie Prefecture, the largest remote island in Ise Bay.

*The 100 Fragrant Landscapes are selected by the Ministry of the Environment as 100 areas from all over Japan that have fragrances rooted in nature, life and culture.

Careful selection of the highest grade mekabu from among many mekabu

There are inspection standards for mekabu, such as gloss, tailoring, fragrance, and dryness, and grades are divided according to the standards that are met.

This mekabu uses only high-quality mekabu carefully selected from among the highest grade mekabu.

[Delicious and healthy! Sticky power of mekabu]

Mekabu is rich in water-soluble dietary fiber, which is attracting attention as an ingredient.

Mekabu is one of the healthiest ingredients, and is said to be a vegetable of the sea.

[How to eat mekabu] 1. Take out as much mekabu as you want to eat and add hot water until the mekabu is submerged. 2. Turn off the hot water after 20-30 seconds and mix well. (It will become sticky.) 3. When it becomes sticky, it's ready. * Depending on the dish, it can be used as it is dried.