This kelp is from Hidaka, Hokkaido. It is often used for soup stock and simmered food. The soup stock has a rich and distinctive kelp flavor. It can also be used for tsukudani (boiled in soy sauce based seasoning) and kelp rolls because its flesh is soft and cooks fast, yet does not lose its shape.
Kelp (seaweed）
15.35 in x 12.2 in x 2.56 in
17.64 oz
1 Month, Room Temperature
None
Founded in April 1916 as Dosho Kombu in Kojimacho, Toyama City. At the time of establishment, there were many fish wholesalers in Kojima Town. Started wholesaling kombu (kelp) to fish wholesalers in order for them to marinate fish with kombu and preserve it for a long time. May 2019: Moved from Kojima-cho, Toyama-shi to Inari-motomachi Products handled: kelp, processed kelp products, kelp sweets, etc.
