Senbuki-Mage ｜ Our Regional Cuisines

1. Remove the roots of "Senbuki" one by one after boiling. (If you remove the roots from the beginning, the skin will peel off when boiling.)

2. Fold a 3 cm length from the base of the leaf into three pieces, and wrap the remaining leaf tip around the base of the leaf. Since air accumulates at the tip, cut it off to release the air and wrap it around.

3. Drain the wakame seaweed from the water, cut into 2 cm cubes, and garnish.