This product features kombu harvested in Hakodate. The stock made with this kombu is known for its deep colour and robust flavour. It is particularly well suited for use in hot pot dishes, yudofu, soba, and udon.

How to use: Before use, wipe the surface of the kombu with a well-wrung cloth or rinse it lightly with water. Cut about 12 g of kombu and prepare it with 800 mL of water. Place the kombu and water in a pot and heat over low heat. After the water comes to a boil, simmer for 5 minutes, then remove the kombu.

Store in cool dry place

*Photo for reference only.