Chilled Shredded Jellyfish Strips

Translucent, crisp strips carrying the speckled star pattern that marks good quality jellyfish. Held in salt brine to protect their snap, they are a classic cold-plate ingredient across East Asia.

Why You Will Love It

• Exceptionally crunchy bite that stays crisp rather than chewy
• Light, clean ocean taste that carries dressings well
• Ready to rinse, soak and toss into a salad
• Ideal for summer plates and party starters

Kitchen Notes

Rinse well, then soak in cold fresh water for several hours, changing the water a few times to draw out the salt. Never use hot water, which makes the strips shrink and harden. Drain and toss with cucumber, carrot, garlic, vinegar and sesame oil, then serve chilled.

Storage

Keep covered by salt brine and refrigerated at all times. Do not freeze and do not let it dry out, or the texture will toughen.