Hokkaido Makombu 200g

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

・How to make delicious dashi broth

・Region

Hokkaido Makonbu is made in Hokkaido prefecture in the Hokkaido region.