Harvested in Hakodate, Hokkaido. It produces a delicate kombu soup stock that is more fragrant than other kombu, and is characterized by a subtle sweetness and richness. The color is transparent and clear. Because it is a clear soup stock, using kelp alone brings out the flavor and color of the ingredients.
13.78 in x 9.45 in x 1.57 in
1 Year, Room Temperature
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.