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Hokkaido Makombu 200g

¥4,400

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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