【Muroji】Hokkaido soup stock kelp 北海道産上出し昆布 60g

Best Before: Aug/01/2022
Natural kelp from Hokkaido, carefully selected by a trading company specializing in kelp.

Hakodate's thick and wide kelp is said to be the best for making soup stock.
This kelp from Hakodate is capable of producing a clear broth with an elegant sweetness and richness.

When used in cooking, it blends well with ingredients and enhances their flavor.
We carefully select such high quality kelp based on color, length, width, and thickness, and pack it in a bag.
It can be used not only for boiled tofu, nabe dishes, soba and udon, but also for preparing pickles.

【How to make delicious dashi】
Cut about 12g of kombu into 4 cups (800CC) of water and heat over low heat.
After 5 minutes of boiling, remove the kelp to make a fragrant broth. The removed kelp can be cut into small pieces, boiled softly, and used for tsukudani.

There may be a white powder on the surface, but do not wash it off.