Description
KUISINBO SAMURAI's HOKKAIDO TORORO KOMBU uses only kombu (kelp) from Hokkaido. brKombu from Donan meaning Southern Hokkaido and Rishiri are used. brKombu from Donan is soft, thick and has an elegant flavor, while kombu from Rishiri has a firm texture but a strong flavor, rich tasting. brBy blending these two types of kelp, which have different characteristics, and using techniques cultivated over many years, you can enjoy a fluffy texture and a strong flavor.
Features