Supervised registered dietitian domestically produced dried vegetables Rifukobo focused on Kyushu shiitake hijiki dry veggie 100g whole hijiki.

The original Rifu Kobo brand "Dried Vegetable Series focusing on Kyushu vegetables and shiitake" is now on its fourth edition! This dried vegetable mix includes four types: "log-grown shiitake, hijiki, sliced burdock, and carrot," all sourced from Kyushu. Using a low-temperature air-dried method, it achieves a crunchy texture and rich flavor similar to fresh vegetables. The drying process takes ample time to evaporate moisture without destroying the nutrients of the vegetables. Additionally, a registered dietitian has carefully considered the types of vegetables and their ratios for taste and nutritional balance. With this product, there is no need for vegetable preparation or cutting, reducing food waste and making it eco-friendly and economical. It has a long shelf life, with a preservation period of nine months from the date of manufacture. Please note that the expiration date may vary upon arrival, so it is advisable to check the expiration date before placing your order. Contents: 100g per bag (log-grown shiitake, hijiki, sliced burdock, carrot) Nutritional information (per 100g): Energy 223 kcal, Protein 9.8g, Fat 2.1g, Carbohydrates 69.4g, Sodium equivalent 2.12g. This value is a guideline. Ingredients: Hijiki (Kyushu), Carrot (Kyushu), Shiitake (log-grown, Kyushu), Burdock (Kyushu), Glucose. How to consume: Soak in water (about 90°C) for 3 to 4 minutes, drain, and use directly in cooking or as an ingredient. Recipes are also available, so please give it a try. Country of origin: Japan Storage method: Store at room temperature, avoiding direct sunlight and high humidity. Frequently Asked Questions: (Q: Why is glucose included?) A: The glucose in "Rifu Kobo Kyushu Vegetables and Shiitake Hijiki Dry Veggies" is not a food additive but is treated as a food. Including glucose provides several benefits: 1. Prevents color fading of dried vegetables. 2. Extends shelf life. 3. Speeds up the rehydration process. 4. Without glucose, the stability of shape and quality during processing may require more effort, increasing costs. Therefore, a small amount is used. Many misunderstand glucose, but according to the Ministry of Health, Labour and Welfare, "glucose is a representative monosaccharide that exists abundantly