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[Product introduction] In order to protect the traditional taste that has been passed down since our founding, we are particular about the ingredients of kelp and use only natural makombu from Shirakuchihama, Hokkaido. By using an open fire pot and carefully cooking each pot one by one, the sweetness and umami of the ingredients are brought out to the maximum. At this time, it is soft water that brings out the glutamic acid, which is the umami component of kombu, so from July 2011, we have been using water from Norwegian ``Olden'' for all our salted kombu products. The glacier water, which has been filtered through underground layers over a period of about 5,000 years, is characterized by extremely high-purity soft water (hardness 14.0). The water is taken directly from underground and transported to Japan without ever being exposed to the outside air to maximize the flavor of the natural ingredients. ●Salt kombu: Using only the thickest part of natural makombu from Shirakuchihama, Hokkaido, with a faint scent of Japanese pepper, refined sweetness and natural flavor of natural ingredients. is. ●Chirimen sansho: Chirimenjako tsukudani, made by boiling carefully selected dried sardines and sansho fruit in a unique processing method. ●Bonito kombu: A kombu tsukudani made by carefully combining natural makombu from Shirakuchihama, Hokkaido with rice bran with a rich flavor of flower bonito. The taste of natural kelp and the flavor of flower bonito are exquisite. ●Katsuoda-fu: This is a carefully-finished rice-fu made from carefully-selected fragrant Hana-katsuo so as not to miss the flavor and umami. ■Contents: 135g of salted kelp, 90g of chirimen sansho pepper, 100g of bonito kelp, 90g of bonito gluten. ■Expiration date: 40 days at room temperature. *After opening, store in the refrigerator and consume as soon as possible.