KELP(from Hokkaido Rishiri island) - 利尻昆布 30g -

RISHIRI KELP from Hokkaido is the best for the first brewing broth

How come??
It doesn't have any strong and distinct flavor, and broth from RISHIRI KELP is clear.

After taking kelp from the sea, It storage under the specialized cellar for several years to eliminate the ocean scent, also to enhance Umami. That is why, It called "the cellar kelp" in many years.

- How to use -
For a perfect umami-packed broth, we recommend using a ratio of 30 grams of kelp per 1 liter of water.

Ingredients
Kelp