Oi-miyeok-cho-muchim, Sweet and Sour Seaweed Cucumber Salad, 醋拌黄瓜海带, 醋拌黃瓜海帶, キュウリとワカメの酢の物, 오이미역초무침 Leave a comment

Parboiled dried brown seaweed mixed with julienned cucumber and radish, vinegar, fermented Japanese apricot juice, and salt. This salad is a tasty and refreshing side dish that is often enjoyed in summer.

干海带用开水焯一下,加入黄瓜和萝卜以及醋、梅子液、盐一起搅拌即可,味道鲜爽,是一道很适合夏天吃的小菜。

用熱水焯一下幹海帶,然後跟黃瓜、蘿蔔、食醋、青梅汁、鹽拌勻即可享用。是炎熱夏季裡的上好開胃菜。

乾燥ワカメを熱湯で湯がいた後、キュウリ、大根、酢、梅のエキス、塩を入れて和えたもの。夏にさらっと食べたい時にぴったりな一品。

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