size:

set of 10

brand	gluttonous samurai
number of units	1500.0 grams
Package information	bag
flavor	Kelp
Product weight	167 grams
place of origin	Hokkaido region

By blending Hokkaido's "Konbu from Donan" and "Konbu from Rishiri", we have created a tororo kelp that allows you to enjoy a "soft feeling" and "strong umami".
Contents: 150g x 10 bags Ingredients: Kombu seaweed (Hokkaido), brewed vinegar Storage method: Store in a cool, dark place away from direct sunlight, high temperature and high humidity, and seal the bag after opening.
Expiration date: 10 months from production

Raw materials/ingredients

Kombu seaweed (produced in Hokkaido), brewed vinegar

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brand	gluttonous samurai
product size	29.5 x 19.7 x 2.8cm; 167g
Production area (region)	Hokkaido region
Production area (prefecture)	Hokkaido
Preservation method	Avoid direct sunlight, high temperature and humidity, store in a cool and dark place, and seal the bag after opening.
Container type	bag
Maker	BFK Co., Ltd.
Country of Origin	Japan
Product weight	167 grams

Kombu, which can be said to be an ancient Japanese power food, has been developed as tororo kombu, which can be used easily. Respecting kelp, which has been loved for a long time, it is a gem that was born in pursuit of the natural flavor.

• Ingredients: Kombu seaweed (produced in Hokkaido), brewed vinegar
• Storage method: Avoid direct sunlight, high temperature and humidity, store in a cool and dark place, and seal the bag after opening.

<Commitment>

Gourmet Samurai's "Hokkaido Tororo Kombu" uses only kombu from Hokkaido.

We use kombu from Donan and kombu from Rishiri.

Donan kelp is soft, thick and has an elegant flavor, while Rishiri kelp is firm but has a strong flavor. By blending these two types of kelp, which have different characteristics, using techniques cultivated over 50 years, we have created a tororo kelp that allows you to enjoy a “fluffy texture” and “strong umami”.

We pursued tororo kombu that allows you to enjoy the natural flavor of kombu without using chemical seasonings or sweeteners, except for the vinegar necessary for processing (to soften the kombu when shaving).

<Recommended usage>

• Add to soups such as clear soup, miso soup, soba and udon
• Wrap it in a rice ball
• Tororo Kombu Nabe (a kombu-based hot pot with a large amount of grated yam kelp)

<Recipe for using tororo kelp>

in soup Put tororo kelp, pickled plum, white ground sesame, and finely chopped green onion into a soup cup, and pour in a little soy sauce and hot water. Break up the umeboshi while eating.	Topping for soba and udon Soba and udon toppings! You can enjoy the accent of "umami" and "thickness".	Onigiri Shake the salted cherry blossoms in water to remove the salt. Chop the remaining portion for the topping and mix it with the rice together with the white sesame seeds. Make rice balls and top with uncooked cherry blossoms! Sprinkle the bottom part of the rice ball with tororo kelp. Perfect for fragrant and delicious rice balls.	in the pot Great as a topping for salt or soy sauce based yosenabe. You can enjoy a unique hot pot with plenty of thickness. Even if you put it in the pot, it's ok to put it on the plate.

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