This dish uses only the root part of Hidaka kelp and slowly seasons it until it has a gentle taste.
Root kelp at the base of kelp contains a lot of nutrients necessary for kelp to grow, and contains a lot of alginic acid (a type of dietary fiber), a polysaccharide contained in brown algae.
By cooking, the sticky feeling turns into a thickening, and you can enjoy the rich flavor of root kelp in the crunchy texture.
賞味期限・使用期限
90 days
保存要件
Avoid direct sunlight, high temperatures and humidity.
製造国・地域
Hokkaido, Japan
原材料・素材
Kelp (from Hokkaido), sugar, soy sauce, hon mirin, (including wheat and soybeans)
寸法(長さx幅x高さ)・重量
80g
JAN Code
4560188592033
PRODUCT ID
ec38b7f8-7f9b-41fa-a203-0dcab2ae78f4
We do not accept returns or exchanges for food. We make every effort to ensure the safety of the product, but in the unlikely event that there is a defective product, please contact us in advance and return it within 2 days after the product arrives. In that case, we will bear the shipping cost of return / exchange.
Shipping costs are calculated per brand. If there is a "Supplement to Shipping Costs", a different rate may be applied than the shipping cost by shipping area.
Earliest shipping date
Ships within 1 week
Shipping fees
Set shipping costs when shipping each order
Supplement on shipping and shipping costs
The shipping fee is 500 yen (For shipping to Okinawa, remote islands, and overseas, please contact us from the inquiry column.) Free shipping is available for orders over 4,100 yen.
Hidaka root kelp
This dish uses only the root part of Hidaka kelp and slowly seasons it until it has a gentle taste.
Root kelp at the base of kelp contains a lot of nutrients necessary for kelp to grow, and contains a lot of alginic acid (a type of dietary fiber), a polysaccharide contained in brown algae.
By cooking, the sticky feeling turns into a thickening, and you can enjoy the rich flavor of root kelp in the crunchy texture.
At our own factory in Hakodate City, Hokkaido, we use raw materials from Hokkaido to make Japan traditional Tsukudani.
1
The size of the kettle is about 60 cm in diameter. It takes a lot of time and effort to make a lot at once, but we stick to the old-fashioned direct flame cooking method.
2
Craftsmen who have the skills and intuition of many years and are familiar with the climate of Hokkaido season it with sugar, soy sauce, and hon mirin to create a taste that cannot be imitated by other companies.
3
Since our founding, we have added sauce to each product to create a unique flavor and taste, creating a one-of-a-kind product that can only be made here.