brand	gluttonous samurai
number of units	80.0 grams
Package information	bag
flavor	Kelp
Product weight	80 grams
package weight	0.08 kilogram
place of origin	Hokkaido

Salted kombu (salted kombu) made using traditional methods that do not use chemical seasonings, yeast extracts, or protein hydrolysates.
How to use: Rice, chilled tofu, salad topping, or just as a snack Ingredients: Kombu seaweed (produced in Hokkaido), soy sauce (contains soybeans and wheat), mirin, sugar, salt, sake, rice vinegar Contents: 80g
Storage method: Avoid direct sunlight, high temperature and humidity, and store in a cool and dark place. Consume as soon as possible after opening.

Raw materials/ingredients

Kombu (from Hokkaido), soy sauce (including soybeans and wheat), mirin, sugar, salt, sake, rice vinegar

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brand	gluttonous samurai
product size	22 x 14 x 2.5cm; 80g
Production area (region)	Hokkaido
Production area (prefecture)	Hokkaido
Preservation method	Avoid direct sunlight, high temperature and humidity, and store in a cool and dark place. Consume as soon as possible after opening.
Container type	bag
Maker	BFK Co., Ltd.
Country of Origin	Japan
Product weight	80 grams

<luxury with old-fashioned method>

Salted kombu (salted kombu) made using traditional methods that do not use chemical seasonings, yeast extracts, or protein hydrolysates. Please try the old-fashioned slightly luxurious salt-blown kelp.

• *No chemical seasonings or synthetic preservatives
• Ingredients: Kombu (Hokkaido), soy sauce (contains soybeans and wheat), mirin, sugar, salt, sake, rice vinegar
• Capacity: 30g
• Storage method: normal temperature

<Commitment>

• Without using amino acids, yeast extract, protein hydrolyzate (dextrin), etc., it is seasoned only with seasonings such as soy sauce, sugar, salt, and makonbu, and is particular about the natural flavor that is not monotonous.
• Do not dry at high temperature. That's how I achieved a soft texture.
• It is aged for about two weeks to bring out the umami. It boasts a mellow umami flavor without the harshness of soy sauce or salt.
• 

<Recommended usage>

The saltiness, umami, and texture add a variety of accents.

• sprinkle on rice
• put it in a rice ball
• Topping for cold tofu
• toppings on salad
• As a snack

<Recipe for using salted kelp>

For salads and sauces You can pick it up and sprinkle it on your salad, or mix it with your favorite vegetables in a lightly pickled style. The saltiness, umami, and texture of the salted kelp bring out the flavor of the vegetables.	cold tofu All you have to do is mix salted kombu seaweed, chopped cherry tomatoes, olive oil, and a little garlic, and pour it over the tofu. The saltiness and umami of salted kelp complement the simple tofu, making it a full-bodied dish. (Sprinkling chopped shiso leaves will improve the color.)	Onigiri Just mix with salted kombu seaweed, radish leaves fried in sesame oil, whitebait, and white sesame seeds. The gentle flavor of the salted kombu seaweed makes it so delicious that you can eat as many as you want.	in soup Pour the soy milk that has been warmed to just before boiling into a bowl with salted kelp, dried shrimp, and black vinegar, and mix for 2 to 3 minutes. Easy to make Taiwanese-style soy milk soup. Topped with small green onions and chili oil. The carefully selected seasonings and natural umami used in the salted kelp will easily determine the taste.

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