This concentrated liquid kelp stock is made with Hidaka kelp from Hokkaido. It can be used as a seasoning for hot pot, miso soup, pickles, stir-fries, and more. It brings out the full umami of kelp, allowing you to enjoy Japanese cuisine quickly and easily. 

About Toyama's Kelp Culture and Michimasa Konbu
Toyama Prefecture boasts one of the highest kelp consumption volumes in Japan. 
This is due to the trade carried on by the Kitamae-bune ships that connected Hokkaido and Osaka from the Edo period through the Meiji period. 
The Kitamae-bune ships carried kelp from Hokkaido to Toyama's port towns, and on their return journeys returned loaded with Toyama rice, medicine, and local specialties. Through this trade, kelp naturally became a staple on Toyama dining tables. 
Since then, konbu has been at the core of Toyama's food culture, used in a variety of everyday dishes, from dashi (soup stock) and tsukudani (simmered food in soy sauce) to snacks and celebratory dishes. 
Amid this rich konbu culture, we at Michimasa Konbu have been serving the dining tables of the people of Toyama since our founding, delivering reliable quality and deliciousness. 
We have worked to create products that make the most of the umami and nutritional value of konbu, such as dashi konbu, tororo konbu, and oyatsu konbu (snack konbu), and while evolving our products to suit the times, we have always placed great importance on "preserving and passing on the authentic taste." 
We will continue to pass on Toyama's proud konbu culture to the next generation and spread it throughout Japan and the world.

Dosho Kombu Premium Dashi 300ml Product Specifications