Description

 There are two types of Rausu kelp: natural and cultured.

Both grow in the same sea, but as the name suggests, natural kelp grows naturally, while cultured kelp is grown in the sea by fishermen who attach kelp seeds to rafts.

Natural kelp is darker in color, narrower in width, and produces a stronger broth.

Cultured kelp is candy-colored and wider, and its flesh is softer than natural kelp, so cultured kelp is preferred for eating as is.

Rausu kelp, which gives the broth a golden color.

It is a versatile kelp that has a strong flavor but can be used for both soup stock and simmered dishes!

Ingredients: Kelp from Rausu, Hokkaido

Shelf life: 120 days

Contents: 155g

Storage method: Store at room temperature away from moisture

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