YAMASAN KYOTOUJI
Kelp Kombu Seaweed - Japanese Foods, Seaweed Snacks, Sushi - TORORO KOMBU FLAKES- Furikake, Supefood, No Chemical Additives, 4.76oz
Kelp Kombu Seaweed - Japanese Foods, Seaweed Snacks, Sushi - TORORO KOMBU FLAKES- Furikake, Supefood, No Chemical Additives, 4.76oz
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This is Hokkaido Tororo Kombu seaweed (Shredded Kelp), is made from blending of Rishiri island , and Shirokuchihama coast Kombu seaweed. Very soft and light, easy to use in various dishes, easy to make Japanese food at home. Kombu seaweed is secret umami dashi ingredient, like Udon, Miso soup.
TORORO KOMBU IS A NATURAL HEALTHY SUPERFOOD SINCE ANCIENT JAPAN.
This is the delicious Shredded kelp which condenses the flavor of the natural sea of Hokkaido, is blended Risshiri and Shirokuchi Hama Kombu kelp. No chemical seasonings or sweeteners are used in this kelp, allowing you to taste the original gentle taste of kelp. It is so soft and fluffy that it melts in your mouth. Blending 2 kinds of Hokkaido Kombu, “Shirokuchi-Hama” and “Risshiri”. This Tororo Kombu made from abundant Hokkaido’s nature, clean and greenery circumstances, contains rich nutrition of the sea. The place of Shirokuchi-Hama is located in Southern part of Hokkaido, has surrounded by rich nutritious sea.
VEGGIE KOMBU SOUP IS DELICIOUS !! HEALTHY & LOW CALORIES.
~VEGGIE KOMBU SOUP~
Just put Tororo kombu on Noodle, Japanese Udon, Vegetable noodle soup, and Miso soup, and you can arrange your recipes with using this natural Tororo kombu.This fluffy tororo kombu is is easily to mix with. Soft, Natural flavor Tororo Kombu is recommended with any foods. nutritious, High minerals, Contains Rich umami of the Hokkaido’s ocan.This Tororo Kombu is called natural superfood, contains rich nutrition, it ease and improve, refresh ,and creates your healthy life.
TRY JAPANESE KELP FLAKES DASHI UDON. THE FLAVOR OF THE KELP MAKES THE BROTH DELICIOUS.
~How to make delicious JAPANESE UDON~
Put A in a pot, heat and bring to a boil. Add the udon noodles and bring to a boil. Put it in a bowl and top with shiso leaves, pickled plums. Place Tororo Kombu on top.
Ingredients (for 1 person) 1 piece of udon
A : 500ml soup stock, 1 1/2 tbsp soy sauce, 1 tbsp mirin (sweet cooking rice wine), A little less than 1 teaspoon salt, 1 shiso leaf, 1 umeboshi plum.
Your favorite amount of Tororo kelp.
How to make
This is a refreshing dish with pickled plums. I recommend it for a morning on a vacation or after drinking. You can also use sweet pickled plums.
TORORO WRAPPING CALIFORNIA SUSHI ROLL
Just roll your favorite ingredient! Put Tororo kombu around a sushi roll, this is a great way to add a little extra flavor to your California sushi rolls. This is a great way to try a different kind of sushi roll.
INGREDIENTS: 120g sushi rice, 3 boiled shrimp, Japanese egg omelet, 1/3 of a cucumber, 1 piece of lettuce, about 50g tororo kombu (kelp), 1 tablespoon mayonnaise
HOW TO MAKE SUSHI RICE:
150g warm rice, 20ml vinegar (rice vinegar if available), 10g sugar, 5g salt
Mix warm rice with vinegar, sugar and salt. Mix the rice with vinegar, sugar and salt. Let it cool down, and ready to cook Sushi !
THIS IS A KOMBU SEAWEED FLAKES FROM HOKKAIDO
Succeeding traditional manufacturing method. The master had developed this methods which has been made since the Heian period (794-1185). This method is considered with this importance of this traditional method of Kombu, produces delicious Kombu and loved throughout Japan. This history has helped to bring out the original taste and natural umami of Kombu kelp.
