久原本家 茅乃舎 昆布だし 6g×24袋
Description
The main ingredients of "kelp dashi" are sweet makonbu (kelp grown in southern Hokkaido) and Rishiri kelp harvested on Rishiri and Rebun islands, which has an elegant aroma and a clear umami taste.
The powder of kelp is blended with chopped kelp to give it a fuller flavor and aroma.
In addition, flavorful dried shiitake mushrooms and a small amount of sea salt are added to enhance the umami of the kelp.
The combination of ingredients results in a deep dashi with a mild umami flavor.
FeaturesFeature 1: Hokkaido Makombu and Rishiri Kombu are used.
Feature 2: The broth comes out well and only needs to be boiled for 2 to 3 minutes. Feature 3: Seasoning is added so that it can be used as is. Feature (4): Can be used whole by tearing open the bag.
The main ingredients of
"Kelp Dashi" are sweet Makon kelp grown in southern Hokkaido and Rishiri kelp harvested on Rishiri and Rebun islands, which has an elegant aroma and a clear umami taste. Chopped kelp is blended with kelp powder to give it a fuller flavor and aroma. In addition, flavorful dried shiitake mushrooms and a small amount of sea salt are added to enhance the umami of the kelp. The combination of ingredients creates a deep dashi with a mild umami flavor. Feature (1): Hokkaido Makombu and Rishiri Kombu are used. Feature (2): The broth comes out well, and only needs to be boiled for 2 to 3 minutes. Feature (3) Seasoning is added so that it can be used as is. Feature (4): Can be used whole by tearing open the bag.
The powder of kelp is blended with chopped kelp to give it a fuller flavor and aroma.
In addition, flavorful dried shiitake mushrooms and a small amount of sea salt are added to enhance the umami of the kelp.
The combination of ingredients results in a deep dashi with a mild umami flavor.
FeaturesFeature 1: Hokkaido Makombu and Rishiri Kombu are used.
Feature 2: The broth comes out well and only needs to be boiled for 2 to 3 minutes. Feature 3: Seasoning is added so that it can be used as is. Feature (4): Can be used whole by tearing open the bag.
The main ingredients of
"Kelp Dashi" are sweet Makon kelp grown in southern Hokkaido and Rishiri kelp harvested on Rishiri and Rebun islands, which has an elegant aroma and a clear umami taste. Chopped kelp is blended with kelp powder to give it a fuller flavor and aroma. In addition, flavorful dried shiitake mushrooms and a small amount of sea salt are added to enhance the umami of the kelp. The combination of ingredients creates a deep dashi with a mild umami flavor. Feature (1): Hokkaido Makombu and Rishiri Kombu are used. Feature (2): The broth comes out well, and only needs to be boiled for 2 to 3 minutes. Feature (3) Seasoning is added so that it can be used as is. Feature (4): Can be used whole by tearing open the bag.
Orders ship within 2 to 5 business days.
