Izumi -kelp Sea Soda Salt Salt Kelp 23g

Product Introduction Soda -bushi in Kochi Prefecture, which boasts the highest production volume in Japan, is one of the reasons why the charm is not well known to Kochi citizens is mainly consumed as a buckwheat bass in the Kanto area. Sometimes I am. I myself realized that there were few prefectural citizens who knew the taste of Soda -bushi in the food education activities around Kochi Prefecture. Therefore, in order to make everyone recognize the taste of Soda -bushi, our company "Izumi -kelp Sea" and "Shintani Shoten" in Tosashimizu, Kochi Prefecture. It has been commercialized by the collaboration between the kelp shop and the bonito shop of Japanese food. General salted kelp is the main product of glutamic acid. However, the depth of the umami was developed by focusing on the synergistic effect of kelp glutamate and Soda -bushi's Inosinic acid. First of all, we are particular about the taste and aroma of Soda -bushi, and we have a powerful fragrance by smoking it in fine powder instead of using bones or skin to reduce the savory taste than normal Soda -bushi. It is this two -stage smoked that we arrived repeatedly over and over again. An option to enjoy the umami scent that is not in the current market. That is this "Soda See Shio Kelp". As a wine appetizer together with the cheese of rice. Enbelled seasoning "Soda Salt Salt Kelp" raw ingredients, ingredients, Kelp (Hokkaido) Shiomo -sashimi flour (from Kochi Prefecture) Soy sauce sugar amino acid solution / seasoning (amino acids, etc.) Sweet material (sorbit kanzo) Dissonent coloring (sorbit kanzo) Caramel) Pirate (plun) sour (containing soy flour)