It can only be harvested during the summer, eastern part of Hokkaido, except for the Shireteko Peninsula.
For the preparation of your dashi broth, simply infuse 5 to 10 minutes in water at 90°C. One hundred grams can produce 5L of delicious dashi. The result is exceptional: a dashi slightly cloudy, rich flavors of kombu, for which the top notes express softness and natural sweetness to leave room for a pronounced umami. By adding katsuobushi dried bonito chips, you will make a very balanced and very tasty dashi broth.
Our perfect combination : miso soups, pot-au-feu, steaws, hotpot, broth for ramen, cooking vegetables, fish and shellfish cooking.