塩吹き昆布(Salted Konbu)

Salted Konbu

This traditional salt-blown kelp is made using carefully selected seasonings and natural konbu from Shirakuchihama, Hakodate City, Hokkaido, the home of presented konbu, and crystallizes the umami flavor without relying on amino acids or yeast extract.

Seasonings used: Shodoshima Yamahisa soy sauce (honjozo), Hakusen Shuzo (three-year-aged mirin), sugar (Hokkaido sugar beet molasses), sake (Hakusen Shuzo Junmai sake), rice vinegar (Kyoto Iio Brewery Fuji Junmai vinegar), salt (Aoi Umi Okinawa)

best before date　05/04/2026