Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine. (HIDAKA 4.8 oz)

[RISHIRI KONBU] It is a kelp that grows on the coast of Rebun and Rishiri. It is thick and has wide roots, and the soup stock is finished. It has a salty umami, a strong taste, and a unique flavor with a good fragrance. After taking the soup stock, the kelp can be eaten in tsukudani or boiled kelp. [HIDAKA KONBU] It is a kelp that can be obtained around Cape Erimo in the Hidaka region. Dashi stock is rich and widely used. It is often used in cooking kelp itself.

The basic taste of Japanese food is kelp and bonito. In particular, Hokkaido products are of high quality and have a condensed flavor.
It’s easy to get the soup stock. Anyone can make full-fledged soup stock immediately.
Hokkaido is a production center of high-quality kelp due to the peculiarities of the climate and topography.
Rishiri and Hidaka are especially famous and most popular Hokkaido kelp.