Scallops Cooked in Olive Oil with Dried Kelps and Yuba (bean curd skin)
The sashimi-grade scallops from Miyagi Prefecture are used. Kyoto yuba (bean curd skin), soaking the umami flavors of scallops and dried kelp, is also delicious.
How to Prepare
Perfect snack with alcohol drinks.
- Net Weight
- 90g
- Storage
- 常温
- Shelf-stable
- 2年
- Ingredients
- Scallops (harvested in Miyagi Prefecture), Sesame-seed Oil, Rolled Yuba (bean curd skin), Dried Kelps, Salt (containing sesame-seeds and soybeans)
