[The taste of the Segawa head office is very soft and delicious! For soup! ] Hidaka kelp Hidaka 1s Domestic cut out Kelp Hidakakonbo Hokkaido Konbu Commercial Dashi soup soup

: Hidaka kelp is the mainstream of the Matsumae region as a Hokkaido kelp, but later produced on the Hidaka coastal area. Ideal for a very dark stake, salted kelp, pot, and miso soup. "Japanese food" was registered as a UNESCO Intangible Cultural Heritage. How to eat kelp maki -kokudakokudakokudakudani stir -fried food Natural Hokkaido Hidaka kelp It is dark green and black. [Habitat] Mitsushishi -cho is the main producing area of ??Mitsui (Mitsushi), and from the east Tokachi coast to Shiranuka (Shirankan), the area from the south of the area to Shiranakuchihama (Esan) Cape Eyama (Esan) Shiokubi). The growing water depth is 10 to 15m. [Produced location name] E Hidaka region [Tomihama Kadobetsu Atsuga (Atsuga) Shizunai Shizunai Spring (Haruta) Spring (Mitsushi) Ogifushi (Ogifushi) Toei (Toei) Ikankai Urakawa Simai (Hira) Hirau (Hirau) Asahi winter Island (Chika Fue) Honporo (Honporo) Otomi Oriental Misaki Nodo (Shoya)] E Tokachi birth E Watashima (Oshima) [Eyama Furui (Kobu) Ashigashi (Shiriki)], etc.