Dried Kelp From Hokkaido Japan For Soup Stock Kelp Stock Is The Basis Of Japanese Cuisine "Kyotos Preferred Taste" Deep Flavor In Small Quantities | (RISHIRI 3 Oz)
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Product details
- Rishiri and Hidaka are especially famous and most popular Hokkaido kelp..
- It's easy to get the soup stock. Anyone can make full-fledged soup stock immediately..
- Hokkaido is a production center of high-quality kelp due to the peculiarities of the climate and topography..
- Rishiri kelp is thick and long and produces a good broth. Deep flavor in small quantities..
- The basic taste of Japanese food is kelp and bonito. In particular, Hokkaido products are of high quality and have a condensed flavor..
[RISHIRI KONBU] It is a kelp that grows on the coast of Rebun and Rishiri. It is thick and has wide roots, and the soup stock is finished. It has a salty umami, a strong taste, and a unique flavor with a good fragrance. After taking the soup stock, the kelp can be eaten in tsukudani or boiled kelp.
[HIDAKA KONBU] It is a kelp that can be obtained around Cape Erimo in the Hidaka region. Dashi stock is rich and widely used. It is often used in cooking kelp itself.
| Item weight | 0.1 kg |
| SKID | 06IU4PP7YJ7O5 |
| Manufacturer | Fujiyahonten |
| EAN | 4991064031122 |
