It is called the KING OF DASHI because it has a strong dashi that has a very rich umami and sweetness. Its color is slightly more yellowish than other kombu dashi. It is used in mid- to high-priced Japanese restaurants. ・Product Information Ingredients; Rausu kombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 150 g

It is not as sweet as Makombu, but it has a slight smell of kombu. It is flavorful but does not interfere with the ingredients. Compared to Rausukombu and Makombu dashi, it gives a sharp impression. ・Product Information Ingredients; Rishiri kombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 50 g

The most typical kombu(kelp). It is thick and wide. The aroma is mild in both heating and watering methods of making dashi. It has an elegant sweetness and a clear, unctuous umami that spreads in the mouth. It is the most elegant dashi of the four. It is used in mid- to high-priced Japanese restaurants. It's thick, so it's also suitable for making tsukudani. ・Product Information Ingredients; Makombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 200 g

It smells more like the smell of the sea than kombu. It has a light sweetness and umami, but since it doesn't continue to spread, it feels less than other kombu dashi. ・Product Information Ingredients; Hidaka kombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 100 g

Founded in 1918. Made by a company with a long history. The soybeans used are 100% produced in Hokkaido and are No GMO. This kinako(soybean flour) has a very rich taste. The darker color of kinako tends to bring out the bitterness of soybeans, but by roasting it twice in two different roasting machines with different characteristics, the bitterness is reduced and the sweetness is brought out. We hope you will enjoy the "sweet and bittersweet" taste, just like first love. Kinako is a food made by roasting whole soybeans into powder, so you can take in the ingredients of soybeans as they are. By roasting them into powder, digestion and absorption are improved. Soy isoflavone contained in kinako is said to play an important role in preventing female-specific diseases. It is also expected to be effective in preventing cancer and osteoporosis. Other than that, it is soybean oligosaccharide which has a function to adjust the intestinal environment. It is known that soy saponin prevents arteriosclerosis and diabetes, and promotes the burning of fat. It is also expected that soy saponin suppresses lipid peroxide, prevents fatty liver, and helps liver function. In addition, it is expected to have many health effects such as improving immunity and blood flow. Let's take kinako into our daily diet and get healthy. ・how to use It goes well with milk, fresh cream, and soy milk, so you can easily enjoy it by sprinkling it on vanilla ice cream or pudding, or by mixing milk, soy milk, and fruits such as bananas into a smoothie. Of course, you can mix it with sugar, which is a common combination in Japan, and sprinkle it on mochi, or use it in Japanese desserts such as warabimochi. It is also highly digestible and absorbable, so it is recommended to mix it with milk or soy milk after training and drink it as a protein substitute. ・Product Information Ingredients; Soybean *No GMO soybeans are used. Producing area; Hokkaido,Japan Package Dimensions; 217㎜×123㎜×9㎜; 80 g

Shiroita-konbu is It is made by shaving kelp with a special blade called "akita" and using the center part of the kelp that has been shaved so much that it cannot be shaved anymore. Only a little can be made from many kelp. *The shavings are used to make "Oboro kombu. It can be used for Oshi zushi(pressed sushi) such as saba-zushi (mackerel sushi). It helps prevent mackerel from drying out and spoiling, and the umami of the kelp softens the strength of the vinegar and improves the taste. The core of the kelp is made from Hokkaido kelp, so it does not have a fishy smell and is full of flavor. Hokkaido kelp is used. No synthetic preservatives, synthetic coloring agents, synthetic fragrances, or chemical seasonings. ・Product Information Ingredients; Kelp (Hokkaido), vinegar Producing area; Hokkaido, Japan Product Dimensions; 21.9 x 13.9 x 0.7 cm; 30 g