Southern Hokkaido Traditional Food Cooperative Makonbu from Hakodate, Hokkaido 150g

It's economical size and affordable, making it suitable for everyday home cooking. ☆ For those who like strong dashi, use 20 g of kelp and 20 g of bonito flakes in 1 liter of water ☆ For those who like sophisticated dashi: 10 g of kelp and 10 g of bonito flakes for 1 liter of water ☆ Add this product to a pot and soak in water for about 30 minutes. Then heat over medium heat and remove just before it boils. ☆Dashi shells can also be used for a variety of purposes, such as boiled in tsukudani, chopped finely and eaten with ponzu sauce, etc.