This is Hidaka's head kelp carefully selected by the connoisseur professional Yuasa Shoten. Head kelp, also known as root kelp, is made by cutting the root part of kelp, and is the highest quality of the same kelp. It is easy to cook and can be used in a wide range of broths and simmered dishes. Recommended for those who use kelp for the first time! The broth is a little cloudy, so it is not very suitable for dishes that require transparency, such as soup. Cooking: It can be used in general dishes such as soups, simmered dishes, and kelp rolls. The umami component (glutamic acid) contained in kelp is doubled by synergistic effect when combined with the umami component (inosinic acid) of bonito flakes, so please use it in conjunction with our bonito flakes products. *The white powder that blows out on the surface of the kelp is called "mannit" and is part of the umami component unique to kelp. *After opening, store in a place with little moisture (refrigerator, etc.) by putting it in a jar. <Nutrition Facts (per 80g bag)> Energy 123kcal Protein 6.2g Fat 1.5g Carbohydrates 51.8g Sodium 2400mg Salt equivalent 6.1g (Estimate)