About this item

Rishiri konbu: It is a kelp that grows on the coast of Rebun and Rishiri. It is thick and has wide roots, and the soup stock is finished. It has a salty umami, a strong taste, and a unique flavor with a good fragrance. After taking the soup stock, the kelp can be eaten in tsukudani or boiled kelp.

[HIDAKA KONBU] It is a kelp that can be obtained around Cape Erimo in the Hidaka region. Dashi stock is rich and widely used. It is often used in cooking kelp itself.

WAROUS

Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine

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$23.99

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Arrives Oct 27 – Oct 28

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