Hokkaido's Nekoashi Kombu (chopped kelp), Hokkaido's Tororo Kombu (kelp with grated yam), and Japanese green onions are combined to make a miso soup garnish with a rich aroma of the sea.

Just add it to miso soup or soup stock, and you have an easy and convenient garnish.

It is full of springiness and has a mellow texture that goes well with Japanese green onions.

When released into hot water, the rich aroma of the sea spreads, enhancing the taste of soup and noodles.

One bag (containing 28g) is enough for about 15 cups.

■Ingredients:

(Regular)

Nekoashi chopped kelp [Nekoashi kelp (from Hokkaido), brewing vinegar], tororo kelp with gogome [Ma kelp (from Hokkaido), gagome kelp (from Hokkaido), brewing vinegar], spring onion (from Japan)

(Natto)

Nekoashi chopped kelp [Nekoashi kelp (from Hokkaido), brewing vinegar], ground natto freeze-dried (soybeans (Japan), fermented soybeans),  tororo kelp with gogome [Ma kelp (from Hokkaido), gagome kelp (from Hokkaido), brewing vinegar], spring onion (Japan)