NAKA Hokkaido snail sauce pickles

▨ Hokkaido Rongluo Sauce Pickles▨ ◍ About 5 to 6 snails per bottle (350ml, depending on the size of the conch on the day the symbol was made) ◍ Artificial and no preservatives added. It is recommended to enjoy it as soon as possible after picking up the product. ◍ The glass bottle with bamboo lid can be reused after washing. (The texture of the bottle body is super good! Be sure to recycle!) NAKA Itamae (cooker) carefully selects Hokkaido snails as the shallow pickling material, and uses kombu and bonito mixed with juice and thick Japanese soy sauce as the marinade. The prerequisite for making this pickle in front of the board is - the right cooking temperature and speed. ◍ material selection ◍ The Hokkaido snails are selected for the board. In addition to the smooth texture and deep umami taste, the snail body with clear texture can make the taste more layered! (It is a very popular dish ingredient in local izakaya~) ◍ Food processing ◍ When the snails are just ripe, they need to grasp the crucial 25 seconds before the plate to freeze them quickly to keep the crispy taste. ◍ Pickles ◍ Based on kelp and bonito stock (流い物). The water temperature must be controlled to 70 to 90°C, then add bonito flakes and boil for 45 minutes. (Itamae insists on not using the ready-made bonito juice in the market to be called handmade!) After that, it is mixed with specially adjusted thick Japanese soy sauce to match the unique seafood flavor of Rongluo. ◍ Dipping method ◍ Soak the pickles lightly for about five days with an appropriate proportion of marinade. Make sure that the marinade retains the umami flavor of the snails, and wraps the flesh with a light, fresh and sweet kombu soy sauce flavor. ▧▨▧▨▧▨▧▨▧▨▧▨▧▨▧▨ Matched with Hokkaido Rongluo sauce pickles, Take you to the thick and satisfying taste bud experience! ▧▨▧▨▧▨▧▨▧▨▧▨▧▨▧▨