Shio-konbu - tørret tang med salt - 47 gr ゴマ or as a spice added

Description

or as a spice added during the frying of the meat

and not too sweet

This version is Udon noodles with deep fried tofu (aburaage)

You can make it in all sorts of versions

which are sprinkled on top of white rice

Shio-konbu - tørret tang med salt - 47 gr ゴマ or as a spice addedShio konbu has a wealth of uses as a spice in Japanese cooking. It can be sprinkled on top of rice, put in onigiri, mixed in ochazuke (spice mixture for rice), used as a spice for pickling, eaten on fried meat, pasta dishes, and much more. Country of origin: Japan

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