Fukushima Katsuo Co. Ltd. Aged Natural Rishiri Kombu One-Sun Cut (3cm Cut) 500g (Kombu Dashi Use) Katsuo-bushi Shop Kyoto 100 Years History (Large

Product Description *Please wipe off any residues with a tightly wrung wet cloth before use. *The white powder on the kelp is a natural umami component called mannitol, so please use it with confidence. **No tedious preparation needed! Easy-to-use cut kelp** Natural Rishiri kelp from Hokkaido is cut into approximately 3cm (one sun) sizes for convenience. There is no need to cut or break it with scissors. For one serving of miso soup, one piece is recommended; for a family of four, four pieces are a guideline. After making the broth, the kelp can be reused as tsukudani or in simmered dishes, making it an economical and convenient kelp that does not require discarding the leftovers. **Rich umami and elegant aroma** By aging for over a year, the unique clear umami and aroma of Rishiri kelp have been brought out. *Due to aging, a slight brown tint may appear when making the broth, but there is no issue with quality.* Ideal for everyday broth in miso soup, pot, and simmered dishes. Just soaking overnight in water allows you to easily make nutritious "kelp water." **Professional taste at home** Selected by Fukushima Katsuo, a "dashi shop" established in 1922 with a 100-year history in Kyoto. With the discerning eye of artisans honed alongside Kyoto's food culture, we deliver aroma, umami, and quality. Enjoy the traditional taste of dashi, well-versed in Japanese cuisine, at home. **For those who are particular about food** - For cooking enthusiasts - For those who prefer natural ingredients and no additives - For those who want to elevate their everyday dining This versatile kelp pairs well with any dish. Use it widely from daily broth preparation to authentic Japanese cuisine. **Product Details** Content: 500g / Product Size (Height x Depth x Width): 38cm x 5cm x 26cm / Expiration Date: 2 years from the date of manufacture. *Please wipe off any residues with a tightly wrung wet cloth before use. *The white powder on the kelp is a natural umami component called mannitol, so please use it with confidence.