日本 北海道日高 昆布丝（30克/包）
Japanese Dried Seaweed Strips Kombu (30g/bag)
Kelp is very common and widely used in East Asian cuisine, especially Japanese cuisine. It is suitable for the performance of food flavor. Put small kelp and the bonito in water, after soaking heat, it can be obtained a tasty Japanese broth.
Hidaka kelp, also called three-stone kelp, is produced from kelp along the coast of Hidaka, Hokkaido. It has a soft texture and a slender shape. It can be used in a stew or as a broth for daily enjoyment. It has a wide range of uses. Scientific research shows that kelp contains quality glutamic acid which is the source of umami flavor. It is used to make stock, which is as important as the soup base of Cantonese cuisine. It will not overpower the taste of the main ingredients but will bring out the taste of the ingredients themselves.