Southern Hokkaido Traditional Food Cooperative Association Tororo Kombu from Hakodate (using Fuji vinegar) 30g

A 7:3 blend of ``Hakodate true kelp'' from the southern Hokkaido area and thick ``Gagome kelp.'' 笘㎡eel free to add toppings to salads, pasta, and soups. 笘 Mix it with white sashimi to create an elegant kombu tightening in just 5 minutes. Use as an ingredient in warm udon, soba, rice balls, and soups. Sprinkle it on rice balls instead of seaweed. The approximate amount for one cup of soup (miso soup) is approximately 2.5g.