Gluttonous Samurai Chemical Seasoning Hokkaido Shio -blowing kelp (no additive) x 4 bags
DESCRIPTION
Chemical Seasoning Yeast Extract Tantan This is a Shiobuki kelp (salted kelp) made by an old -fashioned manufacturing method that does not use white mushrooms.
1) 1) Instead of using amino acids or yeast extracted white water solutions (dextrin), seasoning only with soy sauce sugar food salt and fresh kelp is simply seasoned. I was particular about the natural flavor.
2) It is not dried at high temperature. That made a soft texture.
3) For about 2 weeks, "Anjo" (aged) is brought out. It boasts a mellow taste with soy sauce and salt horns.
1) 1) Instead of using amino acids or yeast extracted white water solutions (dextrin), seasoning only with soy sauce sugar food salt and fresh kelp is simply seasoned. I was particular about the natural flavor.
2) It is not dried at high temperature. That made a soft texture.
3) For about 2 weeks, "Anjo" (aged) is brought out. It boasts a mellow taste with soy sauce and salt horns.
