Chiba Prefecture


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  • Image Source : Chiba Prefectural Department of Agriculture, Forestry and Fisheries


Ingredients (For 4 persons)

  • Seaweed 110g
  • Water 2L
  • salt a pinch

How to cook

  • 1. Remove stones and shells from seaweed, wash quickly, and cut into 2 to 3 cm lengths.

  • 2. Put water and seaweed in a deep pot and let stand for about 1 hour.

  • 3. Start over high heat. When the seaweed begins to dissolve, reduce the heat to medium and cook, stirring constantly, until dissolved.

  • 4. When the bottom of the pot can be seen by drawing a line across it with a rice scoop, turn off the heat and pour the mixture into a container to prevent bubbles from forming.

provider : "Boso no Furusato Ryori" (Agriculture Chiba Publishing Department)

* Recipes vary depending on the region and home.