Hokkaido Sea Vegetable

We selected ingredients carefully and made shiofuki kombu by using　shredded kombu from Hokkaido and seasoned. with high quality flavor　Generally speaking, it is called shio kombu and shiofuki kombu. We named　it CRYSTAL SNOW KOMBU because the umami of the kombu rises to the surface like snow crystals. You can enjoy eating it by putting on rice,rice porridge, ochazuke (rice bowl pouring tea), and salad etc. Werecommend that you put a little kombu on yakiniku (grilled meat) and　sashimi (fresh raw fish).

We used shredded kombu from Hokkaido and seasoned it without MSG.The name, SNOW SHIO KOMBU, comes from the white powder on the surface like powder snow. If you just put a little kombu on sashimi, yakiniku and eat them, you can enjoy the special meal that is different from the usual. Of course, you will eat it with various meals such as rice ball, Japanese mixed rice, salad, pasta etc.

We selected ingredients carefully and made shiofuki kombu by using　shredded kombu from Hokkaido and seasoned. with high quality flavor　Generally speaking, it is called shio kombu and shiofuki kombu. We named　it CRYSTAL SNOW KOMBU because the umami of the kombu rises to the surface like snow crystals. You can enjoy eating it by putting on rice,rice porridge, ochazuke (rice bowl pouring tea), and salad etc. Werecommend that you put a little kombu on yakiniku (grilled meat) and　sashimi (fresh raw fish).

We used shredded kombu from Hokkaido and seasoned it without MSG.The name, SNOW SHIO KOMBU, comes from the white powder on the surface like powder snow. If you just put a little kombu on sashimi, yakiniku and eat them, you can enjoy the special meal that is different from the usual. Of course, you will eat it with various meals such as rice ball, Japanese mixed rice, salad, pasta etc.

This wakame is cultivated on a seaweed farm with a wealth of nature surrounded by mountains near the harbor city of Hakodate, located at the southern tip of Hokkaido, with mineral-abundant water carried to the sea by rivers and streams from mountains. It grows thick and lustrous, absorbing the fresh and nutrient-rich ocean water produced by warm and cold currents (the Tsugaru Warm Current from the west and Oyashio Current from the east) interacting with each other off the Hakodate coast. Indulge and experience this delicious Hokkaido wakame, nourished by the blessings of Hakodate’s ocean and land.Soak dried wakame in hot water for 3 to 5 minutes, and it expands to 10 to 14 times in size. For soup, just put it directly into the soup.

Our mixed sea vegetables use only sea vegetables from Hokkaido that is blessed with a rich nature. Sea vegetables are healthy low-fat foods that are high in minerals and dietary fibers. Functions and efficacies of various mineral ingredients are drawing attention as they can prevent lifestyle-related diseases and are effective for dieting and beauty, so sea vegetables are certainly recommended for daily meal. Our mixed sea vegetables from Hokkaido contain a blend of high quality wakame, chewy wakame stem, and natural funori popular for the smell of the sea. We hope you enjoy our mixed sea vegetables that received blessings from Hokkaido in a variety of dishes.Soak dried wakame in hot water for 3 to 5 minutes, and it expands to 10 to 14 times in size.How to enjoy our mixed sea vegetablesYou can enjoy our mixed sea vegetables in various dishes such as salad, soup, acqua pazza, carpaccio and marinade.

This soup is a versatile seasoning. Hokkaido Hidaka specialties’ roots of kelpare made entirely by melting process.I added the taste of bonito with goodcompatibility with kelp. It is a soup stock of rich flavor. Please use it for dailydishes.You can enjoy full-fledged flavor with depth just by putting in a potetc. a little.Instant soup such as udon, Four, as salt drop of yakitori/ grilled meat, even for sashimi.It fits very well.

Dashi seasoning for egg dishes with a superb combination of high-quality Hakodate of Hokkaido Ma-kombu and rich flavor of Kagawa anchovy.

This soup is a versatile seasoning. Hokkaido Hidaka specialties’ roots of kelpare made entirely by melting process.I added the taste of bonito with goodcompatibility with kelp. It is a soup stock of rich flavor. Please use it for dailydishes.You can enjoy full-fledged flavor with depth just by putting in a potetc. a little.Instant soup such as udon, Four, as salt drop of yakitori/ grilled meat, even for sashimi.It fits very well.

Only high quality, natural Hidaka, Hokkaido kelp was used in this product.Only a little dashi, made by using a special technique to melt the whole kelp, is needed to easily create a professional taste.

Only high quality, natural Hidaka, Hokkaido kelp was used in this product.Only a little dashi, made by using a special technique to melt the whole kelp, is needed to easily create a professional taste.