[Soft and Quick-Cooking Kelp] Harvested in the Hidaka region of Hokkaido, Japan, this kelp features soft fibers. It cooks quickly, allowing you to fully enjoy the rich, authentic taste of simmered kelp. Packed with natural glutamic acid, it delivers a mellow aroma and deep, rich umami.
[Perfect for Stews and Hot Pots. Delicious Even After Making Broth] Thanks to its soft-cooking nature, it is ideal for stews, hot pots, and other dishes. Not only does it make a delicious broth, but after extracting the dashi, you can season it and enjoy it as a side dish. Enjoy the charm of this kelp with nothing going to waste.
[How to Extract the Perfect Flavor] Use 10g of kelp per 300-500ml of water. Simmer at 60°C (140°F) for 30-60 minutes, removing it just before boiling to prevent bitterness. Cold brew takes 6-10 hours. Note: Do not wash off the white powder on the surface—it is natural mannitol (sweet umami)! Simply wipe it gently.
[Healthy, Low-Sodium Vegan Superfood] The rich, natural umami enhances the flavor of your dishes, helping you effortlessly reduce your salt intake. Low in calories, it is packed with essential nutrients like potassium, calcium, dietary fiber, iron, and iodine.
[Digestive Support for Everyday Health] Cooking this kelp alongside beans helps reduce the digestive burden on your stomach. Incorporate this versatile ingredient into your daily diet for both an authentic Japanese culinary experience and exceptional health benefits.
