Dried Warabi

Kotone De Sa

1. Clean the warabi well, removing all of the fuzz. (Note that Yoshida grown warabi requires absolutely no cleaning).

2. Boil a pot of water with 1 T salt and 1 t baking soda.

3. At the peak of boiling, put in warabi for two minutes. (Warabi may be put in whole or cut into desired length).

4. Remove and drain well.

5. Using either a screen dryer or cookie sheets, carefully arrange warabi so they do not overlap and dry in the sunlight until all of the moisture is gone. Usually about 4-5 days, depending on the weather. Be sure it is completely dried. Color will turn to brown.

6. After dried, put in plastic bag and store. This may be sent to Japan or anywhere in the world.

TO USE: Just soak in water until completely saturated and soft. It is ready to use in any desired dish such as mixed rice, fried with aburage, chicken hekka, etc.