Moist, soft, and full of flavor Pickle the root kelp of the Hidaka Sanishi as it is Root kelp, which is made by cutting out only the root part of the kelp, is characterized by being more nutritious and sticky than the other parts. It is a tender and delicious pickle with the flavor of root kelp. The pickle liquid is also full of umami, so use it as a salad dressing or seasoning. < Hidaka Mitsutoshi kelp> "Mitsutsushi kelp" is an academic term, and it is commonly called "Hidaka kelp". Mitsutsushi kelp is mainly produced in the former Mitsuishi Town (now Shin Hidaka Town) in Hokkaido, and inhabits the Hidaka coastal area. It grows at a depth of 10~15m. Hidaka kelp is said to be a versatile kelp that is "good for soup stock and good for eating". The broth has the aroma of the seashore and enhances the taste of the combined ingredients without interfering with it. When eaten, the key is to have a thick and mouth-watering texture. [Reference nutrients] ◎ Alginic acid and fucoidan (dietary fiber): It has the effect of suppressing the absorption of carbohydrates and lipids, suppressing the rise in cholesterol, and increasing the number of good bacteria in the intestines. It contains a lot of minerals such as calcium, iron, sodium, potassium, and iodine, and iodine is a nutrient that accelerates metabolism. It also contains amino acids such as glutamic acid and aspartic acid. However, do not eat too much kelp and try to eat it in moderation. [Raw material seller] Kelp: Kimura Shichizo Shoten (Hidaka Sanseki)