Salted kombu seaweed made with the finest natural makombu seaweed from southern Hokkaido.
A piece of Mogami Shiobuki kelp.
The kombu seaweed is slowly cooked and dried in the sun.
Contents: 70g Expiration date: About 5 months

Raw materials/ingredients

Natural kelp from southern Hokkaido, soy sauce, salt, sorbit, seasoning (amino acids, etc.), sweetener (licorice), acidulant, (contains wheat and soybeans as part of raw materials)

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Product description

A piece of Mogami Shiobuki kelp.
It has an irregular shape and looks bad, but it tastes good, so it is popular for home use.
Thick, high-quality kombu seaweed is slowly cooked, dried in the sun, and finished with powder on the surface.
In order to take advantage of the springy texture that is unique to sun-drying, we do not use a paste component that fixes powder to the surface.
As time passes, the moisture in the kombu gradually comes to the surface, causing the kombu to turn brown. The taste will be familiar and it will be delicious, but the appearance will be bad.
To prevent discoloration, we recommend storing in a refrigerator so that it can be stored at low temperatures and low humidity. If you want a soft and familiar taste, we recommend storing at room temperature.

Raw materials/ingredients

Natural kelp from southern Hokkaido, soy sauce, salt, sorbit, seasoning (amino acids, etc.), sweetener (licorice), acidulant, (contains wheat and soybeans as part of raw materials)

brand	Edoya Honmaru
Preservation method	Avoid direct sunlight and store in a cool, dark place as much as possible
Maker	Edoya Honmaru