It is a specialized kelp invented by our company in 2012. Soak 10g (1 bag) in 1 liter of water and let it sit for 90 minutes to make a delicious kombu dashi. If you are in a hurry, you can get kelp stock in 3 minutes with boiling water. High-quality Hokkaido dashi kelp is chopped into 1mm widths to maximize the cross-sectional area and make it possible to extract umami quickly. Kazuyoshi Yazawa, a professor at Waseda University, has reported, "The 'kelp revolution' has shown that the speed at which dashi comes out is faster, the amount of amino acids in dashi has increased by 37%, and it has been suggested that it is an excellent food with a rich taste and high nutritional value, where nutrient-rich kelp stock can be easily obtained at home." Since shell kelp (remnant kelp) can also be used as an ingredient, it is called the ultimate SDGs kelp.