Saomae Kombu 200g

In the Kushiro city, Hokkaido, the fishermen using "Sao (棹)'' as a tool to harvest kombu, that's how the name of this kombu came from 'Saome Kombu'.

Comparing to other kombu, the harvest period of Saomae Kombu is comparatively earlier, so the texture of the kombu is softer, easier for cooking but does not melt easily.

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