Okuto

nostalgic taste and texture; even on diets
Fukuoka

Okuto introduction

“Okuto” originated in Fukuoka, has been familiar with locals in Fukuoka since ancient times as a staple and is indispensable for breakfast. It looks like epilepsy konjac. The raw materials are formed by mixing egonori and offshore in a ratio of 7 to 3. It is a way to eat fresh ginger grated with soy sauce, and has a unique texture that is elastic and soft. It is a food that looks good for dieting because there are almost no calories.

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