Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine. Kyoto's preferred taste Deep flavor in small quantities (RISHIRI 3 oz)

Description

[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.

Features

• The basic taste of Japanese food is kelp and bonito. In particular, Hokkaido products are of high quality and have a condensed flavor.
• It's easy to get the soup stock. Anyone can make full-fledged soup stock immediately.
• Hokkaido is a production center of high-quality kelp due to the peculiarities of the climate and topography.
• Rishiri and Hidaka are especially famous and most popular Hokkaido kelp.
• Rishiri kelp is thick and long and produces a good broth. Deep flavor in small quantities.