Consists only of 1st rank Rishiri konbu (the highest grade) from Rebun Island, Hokkaido. Able to extract rich aroma and clear dashi with full of umami and slight saltiness. To extract dashi, use about 1% of konbu to the amount of water (10g of konbu to 1L of water). To prepare soup base for noodle, add regular soy sauce and mirin to dashi made with bonito flakes and konbu.
• MAnufacturer: Kyoto Katsuobushi
• Ingredients: Dried Kelp
• 2.2lbs (1kg)
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