Natural Rishiri Kelp Kabika 600g (150g × 4) Kelp Dashi Kelp Hokkaido Rebun Island
DESCRIPTION
Rishiri Kelp Kaisho Shikyo is often used in Rishiri kelp and is often used in Kyoto restaurants and thousand -pickled Odoro kelp. A true kelp that can be used for both dashi and boiled dishes, with low salt content, sweetness, and clear soup. This virtue kelp is bad color and appearance, but you can easily use the broth used in restaurants at home. How to use kelp (Rishiri kelp Kosuyuki) Wipe the surface of kelp with a dry cloth. Please use it. Safety Warning Kelp white powder is one of the umami components called mannit and is different from white mold. Kelp is vulnerable to moisture, so please avoid direct sunlight hot and humid in a container that can be sealed in a cool and dark place.
