武井義明さんのインスタグラム写真 - (武井義明Instagram)「くさくて旨い干し海老って、保存に困っちゃう。 Dried shrimp is a popular ingredient in East Asia, Southeast Asia, and South Asia. They are said to be used in Africa, Mexico, Brazil, and even in the United States in southern Louisiana for local dishes. They have a rich flavor and are very tasty when added to stir-fries and other dishes, but they have a drawback: they are smelly. This one, made from shrimp caught in the Seto Inland Sea of Japan, did not smell bad in the package, but as soon as I opened the package, there was a strong odor. It was a bit like the smell of rotting fish. I'm sure those who grew up in a food culture unfamiliar with this smell would probably say, "It's rotten!" When I visited Hong Kong, I stayed near "Sai Ying Pun Station," an area with many dry food merchants, and the whole town smelled like this. In my head, I understand that this is the good smell of food ingredients, but even as a Japanese, it is a smell that is hard to get used to. Incidentally, the dried prawns used for cooking in my hometown are called "sakura shrimps," which have a different smell. I put the leftover dried prawns I used for stir-frying in a Ziploc bag, but they still smelled bad. I double-locked it, but it still smelled. I thought to myself, "Yes, if I put it in a glass jar, it must be okay!" So I put it in a glass jar, but it still smells through the metal lid!　I put a double layer of saran wrap under the lid as a countermeasure, but it still smells slightly.」5月23日 12時28分