Jianzhuang Ichiban picks bagged seaweed

Jianzhuang Ichiban picks bagged seaweed

65g, 144 tablets in total

In the same seaweed net, the seaweed harvested for the second time (二元加り) and the original algae left over from the first harvest will be harder than the first time when they overlap; the second harvest and the third The overlapping of the second harvest (三元切り) will gradually harden the seaweed after repeated repetitions, the taste will gradually deteriorate, and the market value will decrease accordingly. The same seaweed net will be harvested 7-10 times, and the later harvested, the harder the taste will be. Prototheca sprouts only accounted for 3% of the total production.
Since 40 years ago, Jianzhuang has insisted on using only 3% of Prototheca new buds, and then carefully selected 3% to make seaweed. "Ichibanzai" has thick meat, soft seafood, and fresh and sweet seafood, which makes people have endless aftertaste and a taste that melts in the mouth. The only one in Japan that uses the sprouts of "Ichibanzai" to make seaweed is Kensho.