aquatic invertebrates; jellyfish (Rhopilema spp.), live, fresh, refrigerated, frozen, dry, saline
Or something dipped in brine or smoked (whether cooked before or during smoking)
Yellow Jellyfish (Pearl Type)
The color is yellow and the texture is excellent.
(The color of the jellyfish depends on the type of jellyfish.)
It is the most commonly used jellyfish and is mainly used for cold vegetation.
The body part of the jellyfish
White Jellyfish (Sand Type)
It is a brightly colored jellyfish. The bright color makes it perfect for neat cooking.
It is mainly used in jellyfish cold vegetables.
The body part of the jellyfish
It has a less crunchy texture than a yellow jellyfish, but the throat is soft.
Jellyfish Head (Head, Leg)
The lower part of the jellyfish is called the jellyfish head, head, legs, and feet.
The crunchy texture is art.
It goes into jellyfish cold noodles, cold raw fish soup, stir-fried cucumbers, etc
It is seasoned with vegetables and can be used for various dishes.