They make the Japan’s 3 major delicacies, “Konowata”.By Sea Cucumber

First, you slice Sea Cucumber’s stomach into half and neatly take out its gut. Using this gut, they make the Japan’s 3 major delicacies, “Konowata”.

It matches great with Sake.

They warm up the Houji-cha up to 158°F and dip the Sea Cucumber for 20 seconds to 30 seconds.

For the gut, they clean it very well and preserve it inside the salt for at least 3 days to let out the Umami.

Track: Lost Sky - Vision [NCS Release]
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#cooking #sushi #SeaCucumber #konowata

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