hello everyone.

It's still going to be a hot day.

It's refreshing to eat at times like this.

We recommend the Tategamori Kogen pork cold shabu set.

The key is to use hot water between 70℃ and 80℃, not boiling water.

The meat will be tender.

Previously, I boiled the meat in boiling water until the redness disappeared.

It was cooked thoroughly ((”◇”)ゞ It’s okay if it turns a light pink color!

If you change the way you make it, it's totally possible! The taste of the meat was different!

If you chill it in the refrigerator, the meat will become tough.

please note.

I personally dried four types of herbs and blended them with rock salt and spices.

We recommend the cold shabu set that is eaten with herbal salt.

marketing department

Yoshiko Oikawa