{"title":"Seasoning","description":"","products":[{"product_id":"soy-sauce_010","title":"Inoue Old Style Shoyu Soy Sauce 720 ml - Inoue Soy Sauce Store","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXcaution\"\u003e\n \u003cdiv class=\"caution\"\u003e\n \u003ch3\u003eNotice\u003c\/h3\u003e\n \u003cp class=\"mb-0\"\u003eDue to significant increases in the costs of raw materials such as soybeans and salt, as well as packaging and fuel, the manufacturer has revised their pricing. As a result, we will also be adjusting our sales prices. We kindly ask for your understanding.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhat is Inoue Traditional Soy Sauce 720ml?\u003c\/h2\u003e\n \u003ch3\u003eSoy sauce from Okuizumo Inoue, created by natural brewery yeast\u003c\/h3\u003e\n \u003cp\u003eIn the climate of Okuizumo, passing through the four seasons twice, the soy sauce becomes delicious. That's why we always consult the moromi (fermenting mash) in the barrel.\n While typical dark soy sauce uses a 50\/50 blend of soybeans and wheat, “Traditional Soy Sauce” is brewed with about 20% more soybeans.\n In addition to the broad flavor unique to natural brewing, the generous use of high-quality ingredients gives Inoue Traditional Soy Sauce its deep richness, color, and aroma.\u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXqa\"\u003e\n \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \u003ch3\u003eQ\u0026amp;A About Inoue Traditional Soy Sauce\u003c\/h3\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eWhat kind of salt is used as an ingredient?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eWe use natural salt called \"Shima Maasu\" from Okinawa Prefecture.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eDomestic whole soybeans, domestic wheat, salt\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Volume\u003c\/th\u003e\n \u003ctd\u003e720ml\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n \u003ctd\u003eTraditional soy sauce contains live yeast. Film-forming yeast may occasionally develop. Please refrigerate after opening.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n \u003ctd\u003e2 years\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98984824.jpg?cmsp_timestamp=20210510161418\" alt=\"Main Image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"井上醤油店","offers":[{"title":"Default Title","offer_id":13112678187073,"sku":"98984824","price":1004.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/98984824.jpg?v=1553750593"},{"product_id":"soy-sauce_011","title":"Hatsukari Soy Sauce 1000ml From Matsumoto Craft Soy Sauce Factory","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eHatsukari Soy Sauce From Matsumoto Craft Soy Sauce Factory\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_syoyu.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHatsukari Soy Sauce is a saishikomi soy sauce that has been aged for 2 years and made using the best local ingredients like soybeans and wheat. It is a masterpiece product that has a great umami and residual sweetness. These features enhance the color, taste, and aroma of the product itself. Hatsukari Soy Sauce can be used for a lot of purpose. The product will be kept fresh in the bottle. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"color: #999;\"\u003e*Saishikomi soy sauce: A soy sauce that is brewed not only with salted water, but also with an already finished soy sauce batch. Hence, it has a very rich flavor.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eLocated In Kawagoe City, Saitama Prefecture\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kura.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMatsumoto Craft Soy Sauce is a soy sauce brewery that have been establish for about 250 years in Kawagoe City. In the brewery that is built in 1830s, where 40 large vats that has been used since Edo period line up, soy sauce manufacture continues with a traditional method. Inside the historical brewery, a lot of fermentation is done. Like koji mold, yeasts, and lactic acid bacteria. Using all of these, Matsumoto soy sauce is born.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eThe Making of Koji\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kouji.jpg\" width=\"100%\" alt=\"松本醤油商店の麹作り\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eOn the making of soy sauce, the most important point is the making of koji. Koji is a type of fermentation product that is made from \u003ci\u003easpergillus oryzae\u003c\/i\u003e. It is a very common ingredient to make many traditional Japanese food like soy sauce, miso, amazake, etc. Using wheat from Saitama and soybeans from Kawagoe, koji is made for about three days. Even though right now this work is done by machines, but the koji room is routinely checked every night by people to make sure that the humidity and the temperature is optimal for the propagation of koji mold.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation And Maturation\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_hakkou.jpg\" width=\"100%\" alt=\"松本醤油商店の発酵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter the koji is propagated, it is moved to a very large vat. In this stage, salted water and unpasteurized soy sauce is added to the mix. The moromi (soy solution) that is made from this mixture is let to age for more than a year. During this step, the maturation is done by various fungi like koji, yeast, and lactic acid bacteria. All these fungi have different functions in the moromi. Koji mold acts as a 'stir' that mix various fungi together during the first step. After that, yeast and lactic acid will break down the mixture and help the maturation process. Mixing the moromi up and down manually is also okay, but with the work of the yeast, there is a possibility that the fermentation will cause the moromi to overflow from the vat. So it is better to observe the soy solution and carefully paddle the mixture.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eCompression\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter matured, the moromi is spread little by litte on a piece of cloth. It will be stacked and compressed. The soy sauce extraction took 3 days. The liquid that will come out is called unpasteurized soy sauce. During this stage, the yeast in the soy sauce is still alive, there is still remaining sediments, and the aroma is still fairly weak. With pasteurization, heat is added to the soy sauce and it will kill the yeast and improve the aroma. Temperature setting and heating time will affect the smell and taste of soy sauce. So after the heat is added, the heat will be reduced little by little. After that it is let to cool down naturally.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eA Craftman's Intuition\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eExpert craftmen would check the state of the fermentation by taste and aroma, While the company president, Kimio Matsumoto, would check by completing a scientific analysis. The surprising thing is, the analysis result done by the craftmen are exactly the same as the scientific analysis. It's amazing how a person can sense the change in complicated fermentation process. Even though the process took one year, depending on the temperature of the day the process may also take 400 days. During those times, only veteran craftmen's intuitions will win.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, wheat, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest before\u003c\/th\u003e\n\u003ctd\u003e1 year after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring guide\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_01.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"松本醤油","offers":[{"title":"Default Title","offer_id":13112681267265,"sku":"121251732","price":980.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/121251732.jpg?v=1553750430"},{"product_id":"soy-sauce_014","title":"Tenpokura Soy Sauce 1000ml From Matsumoto Craft Soy Sauce Factory","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eTenpokura Soy Sauce From Matsumoto Craft Soy Sauce Factory\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_syoyu.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eTenpokura soy sauce is a naturally brewed saishikomi soy sauce that has been aged for 1 year. It is made with the best local ingredients like soybeans and wheat and let to aged in a large wooden vat for 1 year. This soy sauce is very versatile. It can be used as a cooking ingredient or as an additional condiment. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"color: #999;\"\u003e*Saishikomi soy sauce: A soy sauce that is brewed not only with salted water, but also with an already finished soy sauce batch. Hence, it has a very rich flavor.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eLocated In Kawagoe City, Saitama Prefecture\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kura.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMatsumoto Craft Soy Sauce is a soy sauce brewery that have been establish for about 250 years in Kawagoe City. In the brewery that is built in 1830s, where 40 large vats that has been used since Edo period line up, soy sauce manufacture continues with a traditional method. Inside the historical brewery, a lot of fermentation is done. Like koji mold, yeasts, and lactic acid bacteria. Using all of these, Matsumoto soy sauce is born.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eThe Making of Koji\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kouji.jpg\" width=\"100%\" alt=\"松本醤油商店の麹作り\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eOn the making of soy sauce, the most important point is the making of koji. Koji is a type of fermentation product that is made from \u003ci\u003easpergillus oryzae\u003c\/i\u003e. It is a very common ingredient to make many traditional Japanese food like soy sauce, miso, amazake, etc. Using wheat from Saitama and soybeans from Kawagoe, koji is made for about three days. Even though right now this work is done by machines, but the koji room is routinely checked every night by people to make sure that the humidity and the temperature is optimal for the propagation of koji mold.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation And Maturation\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_hakkou.jpg\" width=\"100%\" alt=\"松本醤油商店の発酵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter the koji is propagated, it is moved to a very large vat. In this stage, salted water and unpasteurized soy sauce is added to the mix. The moromi (soy solution) that is made from this mixture is let to age for more than a year. During this step, the maturation is done by various fungi like koji, yeast, and lactic acid bacteria. All these fungi have different functions in the moromi. Koji mold acts as a 'stir' that mix various fungi together during the first step. After that, yeast and lactic acid will break down the mixture and help the maturation process. Mixing the moromi up and down manually is also okay, but with the work of the yeast, there is a possibility that the fermentation will cause the moromi to overflow from the vat. So it is better to observe the soy solution and carefully paddle the mixture.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eCompression\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter matured, the moromi is spread little by litte on a piece of cloth. It will be stacked and compressed. The soy sauce extraction took 3 days. The liquid that will come out is called unpasteurized soy sauce. During this stage, the yeast in the soy sauce is still alive, there is still remaining sediments, and the aroma is still fairly weak. With pasteurization, heat is added to the soy sauce and it will kill the yeast and improve the aroma. Temperature setting and heating time will affect the smell and taste of soy sauce. So after the heat is added, the heat will be reduced little by little. After that it is let to cool down naturally.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eA Craftman's Intuition\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eExpert craftmen would check the state of the fermentation by taste and aroma, While the company president, Kimio Matsumoto, would check by completing a scientific analysis. The surprising thing is, the analysis result done by the craftmen are exactly the same as the scientific analysis. It's amazing how a person can sense the change in complicated fermentation process. Even though the process took one year, depending on the temperature of the day the process may also take 400 days. During those times, only veteran craftmen's intuitions will win.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, wheat, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest before\u003c\/th\u003e\n\u003ctd\u003e1 year after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring guide\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2233_01.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"松本醤油","offers":[{"title":"Default Title","offer_id":13112681627713,"sku":"121251881","price":819.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/121251881.jpg?v=1553751105"},{"product_id":"soy-sauce_019","title":"Denemon 3 Years Aged Namahiki Tamari Sauce 720ml","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Denemon 3 Years Aged Namahiki Tamari Sauce 720ml\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_01.jpg\" alt=\"denemon_tamari_sauce_720ml\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIntroducing the tamari sauce by the long-established brewery Ito Shoten. This Denemon Tamari Sauce is a popular product from Ito Shoten along with Denemon Miso.\u003c\/p\u003e\n\u003cp\u003eThe appealing point of this product is its natural umami taste. With just a small amount, you can already savor the deliciousness of this sauce. Please use this tamari sauce for boiled food, fried rice, or teriyaki.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_02.jpg\" alt=\"tamari_recipes_nimono_teriyaki\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eMade from Local Japan's Ingredients and Aged for Three Years\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eUsing local soybeans of Anjo City and salt from Seto City, this tamari sauce is matured\/aged for three years in a traditional, large cedar vat that has been used since the Bunsei Age.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/c0002p034.jpg\" alt=\"3_years_aged_tamari_sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eAfter two summers, the moromi mash will have liquid runoff and ready to be squeezed out.\u003cbr\u003eThis tamari sauce is made without additives, so you can safely use it to add umami flavor to your cooking.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAbout the name \"Namahiki Tamari Sauce\"\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eNamahiki Tamari Sauce is a type of tamari sauce collected purely from the liquid runoff of miso production. Today, tamari sauce is extracted not only from the liquid runoff (like in the older days) but also through the process of squeezing the soy paste (moromi). Because namahiki tamari sauce is exclusively collected from the liquid runoff, the price differs from regular tamari sauce. Namahiki tamari sauce is also left unpasteurized, so the yeast is still active.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Tamari Sauce?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tamari3.jpg\" alt=\"what_is_tamari_soy_sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eTamari sauce or tamari soy sauce is a wheat-free Japanese variety of soy sauce. Because tamari sauce is 100% soy-based, it has a darker color with a richer flavor than conventional soy sauce.\u003c\/p\u003e\n\u003cp\u003eYou can replace the regular soy sauce with tamari sauce. Its umami will surely make boiled food, stir-fries, soups, teriyaki, noodle-based meals, etc., become more gourmet.\u003c\/p\u003e\n\u003cp\u003eGenerally, tamari sauce is gluten-free. This sauce can be a great alternative to regular soy sauce for people with Coeliac disease. But, we'd recommend you double-check its ingredients when choosing tamari sauce because wheat usage in tamari sauce production is used very rarely by some manufacturers.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eCheck our article for more information about tamari sauce:\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tamari-sauce\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tamari3.jpg\" width=\"100%\" alt=\"what_is_tamari_sauce_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eAll About Tamari Sauce: A Great Alternative For Regular Soy Sauce\u003c\/span\u003e\u003c\/p\u003e\n \u003cbr\u003e\u003cp\u003eWhether you‘re trying it for health reasons or just want to explore a new taste, tamari sauce is a great substitute for regular soy sauce. Tamari sauce is famous for its umami taste. Some even say that tamari sauce is a healthier choice for people who cannot eat gluten.\u003cbr\u003eSo, what exactly is tamari sauce?\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tamari-sauce\" style=\"text-decoration: none; color: white;\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eTamari Soy Sauce (pure brew)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool dark place, refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"product_detail_Denemon_3_Years_Aged_Namahiki_Tamari_Sauce\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_01.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"伊藤商店","offers":[{"title":"Default Title","offer_id":13112684871745,"sku":"53811019","price":2538.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/75ed781ae751510500bf0ae76406f2e1-873464.jpg?v=1674450584"},{"product_id":"soy-sauce_020","title":"Denemon 3 Years Aged Namahiki Tamari Sauce (Kuramoto Denemon Tamari Soy Sauce) 720ml x 12 Bottles Set","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDenemon 3 Years Aged Namahiki Tamari Sauce\u003cbr\u003e(Kuramoto Denemon Tamari Soy Sauce) 720ml x 12 Bottles Set\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eDenemon Tamari Sauce is made with good quality ingredients and aged for 3 years. It's made without additional sweetener, food additives, nor preservatives. Made from local Japanese soybeans and organic sun-dried salt, this tamari sauce is prepared in large cedar vat and piled with stones. After that, it is let to rest and aged carefully for 3 years. \u003cbr\u003e\u003cbr\u003e In order to make the best tamari sauce, during koji making process, the room temperature is carefully observed so the umami flavor can be produced with natural aging. This tamari sauce is made without additional sweetener, food additives, nor preservatives. Truly a deep tasted, delicious tamari sauce that you can enjoy.\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p002.jpg\" alt=\"Denemon 3 Years Aged Namahiki Tamari Sauce\" width=\"100%\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eNamahiki : Namahiki Tamari Sauce is a type of tamari sauce that is collected purely from the liquid runoff of miso production. Today, tamari sauce is extracted not only from the liquid runoff (like in the olden days) but also through the process of squeezing the soy paste (moromi). Because namahiki tamari sauce is exclusively collected from the liquid runoff, the price differs from regular tamari sauce. Namahiki tamari sauce is also left unpasteurized so the yeast is still active. \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tamari-sauce\"\u003eClick here for more info on Tamari Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0094p003.jpg\" alt=\"Kuramoto Denemon Tamari Soy Sauce\" width=\"100%\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eKuramoto Denemon Ito Shoten Manufacture Building\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"Kuramoto Denemon Ito Shoten Manufacture Building\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e720ml x 12 Bottles Set\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool dark place, refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106873956_grande.jpg?v=1553750579\" alt=\"Product Details\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"伊藤商店","offers":[{"title":"Default Title","offer_id":13112686280769,"sku":"106873956-12set","price":30500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106873956.jpg?v=1553750579"},{"product_id":"dry-foods_022","title":"Tekka Miso Bag 150g (Ryujin Ume)","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eTekka Miso - Made with Hatcho Miso and Root Vegetables\u003c\/h2\u003e\n \u003cp\u003eTekka Miso is carefully made in the rich natural environment of Ryujin Village, Wakayama Prefecture. It is prepared by combining finely chopped root vegetables (burdock, lotus root, carrot, ginger), which are considered yang vegetables, with Hatcho miso, and then slowly stir-frying them in sesame oil until they turn into a furikake (sprinkle) form.\u003cbr\u003e\u003cbr\u003eThis is a truly exceptional product, unique to Japan. It offers a rich, savory-sweet flavor that pairs well with a variety of dishes from around the world. Bring an authentic taste of Japan to your table and elevate your dining experience by all means.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp006.jpg\" alt=\"Tekka Miso Ingredients\"\u003e\n \u003c\/div\u003e\n \n \u003cp\u003eTekka Miso is also a fundamental food in macrobiotics. It is said that eating Tekka Miso, an extremely yang food, every day helps prevent anemia, improves cold sensitivity, and strengthens the body.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp004.jpg\" alt=\"Tekka Miso\"\u003e\n \u003c\/div\u003e\n \n \u003cp\u003eTekka Miso can be enjoyed by sprinkling it on rice, pasta, or salad.\u003cbr\u003eYou can also make a delicious, body-warming miso soup simply by adding Tekka Miso to a bowl and pouring hot water over it.\u003c\/p\u003e\n \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp003.jpg\" alt=\"Tekka Miso with Rice\"\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n \n \n \n\u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eThe Process of Making Tekka Miso\u003c\/h2\u003e\n\u003cp\u003eTekka Miso is carefully made in the rich natural environment of Ryujin Village, Wakayama Prefecture.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0075p008.jpg\" alt=\"Tekka Miso Origin\"\u003e\n \u003c\/div\u003e\n \n\u003cp\u003eThe ingredients are Hatcho miso, burdock, lotus root, carrot, sesame oil, and ginger. All are carefully selected domestic ingredients.\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp007.jpg\" alt=\"Tekka Miso Ingredients\"\u003e\n \u003c\/div\u003e\n \n\u003cp\u003eSesame oil is heated in a large pot, and all the vegetables are slowly stir-fried.\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp009.jpg\" alt=\"Tekka Miso Manufacture 1\"\u003e\n \u003c\/div\u003e\n \n \u003cp\u003ePartway through, Hatcho miso is added, and the mixture is carefully stir-fried for a total of 5 hours while being stirred by hand.\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp008.jpg\" alt=\"Tekka Miso Manufacture 2\"\u003e\n \u003c\/div\u003e\n \n\u003cp\u003eOnce the stir-frying is complete, the Tekka Miso is strained and turned into furikake form, completing the process.\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp010.jpg\" alt=\"Tekka Miso Manufacture 3\"\u003e\n \u003c\/div\u003e\n \n\u003cp\u003ePlease incorporate this carefully crafted Tekka Miso, made with high-quality ingredients, into your daily meals.\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp011.jpg\" alt=\"Tekka Miso Finished Product\"\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n \n \n\u003csection\u003e \n \u003cdiv class=\"customer_voice\"\u003e\n \u003ch3\u003eCustomer Reviews\u003c\/h3\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003eI’ve been eating Ryujin Shokuhin’s Tekka Miso for a long time.\u003cbr\u003eI’ve tried Tekka Miso from other brands before, but this Tekka Miso is the one I find the most gentle and flavorful. I eat it every day, but I never get tired of it due to its simple and delicious taste. Plus, the free shipping is a huge help.\u003cbr\u003e\u003cbr\u003eTama-sama\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003eI first learned about Tekka Miso when someone I know recommended it to me after I started practicing macrobiotics.\u003cbr\u003eI tried it for the first time and thought it was very tasty and paired well with rice.\u003cbr\u003eI plan to continue using it for a while.\u003cbr\u003e\u003cbr\u003eYogini-sama\n \u003c\/p\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003eMy mother has been eating this Tekka Miso for a long time. She eats it every morning and says she never gets sick, so she seems to really like it. I was only able to purchase it with free shipping from Japan here, which was a big help.\u003cbr\u003e\u003cbr\u003eYoshida Naoko-sama\n \u003c\/p\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003eI read in a book that Tekka Miso helps warm the body, so I immediately bought it. I suffer from cold intolerance, especially in winter, but I hope my condition will improve little by little with this.\u003cbr\u003e\u003cbr\u003eHiromi-sama\n \u003c\/p\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003eThe shipping response was very fast, and it helped me a lot.\u003cbr\u003eThe flavor was delicious, too.\u003cbr\u003eThe moderate saltiness makes it perfect for eating with rice.\u003cbr\u003e\u003cbr\u003eAoyanagi Youhei-sama\n \u003c\/p\u003e\n\u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003eThe combination of miso and sesame oil tastes wonderful.\u003cbr\u003eIt’s very delicious when sprinkled on rice.\u003cbr\u003e\u003cbr\u003eChie-sama\n\n \u003c\/p\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e \n \n\u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eHatcho miso, burdock, lotus root, carrot, sesame oil, ginger\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eContent\u003c\/th\u003e\n \u003ctd\u003e150g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eShelf life\u003c\/th\u003e\n \u003ctd\u003eAbout 1 year\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n \u003ctd\u003eStore in a cool place, avoiding direct sunlight and high temperatures.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0076cp002.jpg\" alt=\"TOP IMAGE\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"龍神梅","offers":[{"title":"Default Title","offer_id":13195418009665,"sku":"73168485","price":1566.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/73168485.jpg?v=1553750331"},{"product_id":"sake_008","title":"4 Years Matured Mirin (Isshi Soden) – The Special Made Ogasawara Mirin 600ml","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4 Years Matured Mirin (Isshi Soden) - The Special Made Ogasawara Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIsshi Soden is mirin (sweet cooking sake) made in the origin place of mirin, Hekinan City of the Aichi Prefecture, Japan. Moreover, it is made in the finest mirin brewery of Hekinan City, The Ogasawara Mirin Brewery.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe mirin is made using high-quality glutinous rice from Saga City. A homemade koji specially made to make mirin and a domestically produced shochu for the ingredients. Then, the mirin is aged for four years.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p004.jpg\" alt=\"Isshi Soden Mirin\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTo make this mirin, we carefully use the traditional work that kneads glutinous rice and koji in a room exceeding 30 degrees in three days and three nights.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe made the highest quality of mirin by sticking with the old-fashioned manufacturing methods because of the motto of \u003cb\u003e\"Making the 'real' mirin to the customer by hand\"\u003c\/b\u003e.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eFrom glutinous rice, rice koji, and shochu, we produce \u003cb\u003ehon mirin (本みりん) or real mirin\u003c\/b\u003e that has been matured for four years. The mirin contains a 13.5 percent to 14.5 percent alcohol level, which means it is technically drinkable as an alcoholic beverage.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt is mirin with the original taste from the rice's sweetness without using any sugar. Because it has an elegant umami taste on it, you can also enjoy it as a liquor as it is. (It is offered to serve \"on the rocks\" in the long-established bar in Kyoto).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis mirin will make our usual dishes more delicious by adding only a small amount of mirin to your cooking.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p006.jpg\" alt=\"Isshi Soden Close-up\"\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_6823_00.jpg\" alt=\"What is Mirin\"\u003e\u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n What is Mirin and What is the Good Substitute for Mirin?\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n So “What is mirin, anyways?” Here, we would like to learn more about mirin - discover the right mirin's substitute, types of mirin, how to use mirin, and tons of useful information about mirin in one article!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHere are the Special Points From Ogasawara Mirin Brewery's \"Isso Soden\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0016.jpg\" alt=\"domestic ingredients mirin\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin with a High Scent of Shochu, Using 100% Domestic Ingredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAt Ogasawara Mirin Brewery, we select and purchase domestically produced ingredients from all raw materials. \"Isshi Soden\" is brewed with domestically produced shochu, so it has a fragrant and elegant sweetness that makes Shaoxing wine mellow.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0012.jpg\" alt=\"hand prepared traditional method mirin\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHand-prepared in Small Quantities, Delicate Taste\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which is prepared almost by hand using the traditional method, is carefully made with subtle adjustments according to the climate and humidity of the day. The delicate and simple taste brings a deep taste unique to manual work.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0013.jpg\" alt=\"Isshi Soden mirin label\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA Warm Label that Conveys Handicrafts\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA bottle label that used to be handmade by pushing stamps one by one. Currently, it is printed, but the design retains the simplicity of handicrafts.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003csection\u003e\n \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMaking Mirin in Early Spring, Performed by a Small Number of Elite People\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBefore shipping, mirin is roughly divided into koji making, preparation, saccharification, squeezing, and aging manufacturing processes. Koji making and preparation are the most important tasks that affect the taste of mirin produced that year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji-making and preparation work will be done around March. During this period, when the average temperature is around 15 degrees Celsius, glutinous rice is saccharified, and the sweetness of mirin increases.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0015.jpg\" alt=\"early spring\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWork starts at 5 o'clock in the early morning before the sun rises. Even in early spring, the brewery is chilly, and just standing up deprives their toes of body temperature. Before the scheduled time, Mr. Ogasawara and several craftsmen had already gathered at the brewery. When human resources are needed, they invite people to help only during preparation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRaw Mirin That Made Through Manual Work\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHekinan City, Aichi Prefecture, has been brewing mirin since the latter half of the 1700s, but now the number of breweries has decreased to four. Ogasawara Mirin Brewery is a brewery that provides \"the real\" mirin through manual work, although it has only two employees, the representative couple.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin Brewery produces \"raw mirin\", which has a small number of viable bacteria and does not require heat sterilization. It features a mellow flavor and an elegant sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0011.jpg\" alt=\"old-fashioned mirin\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin is made possible only by careful old-fashioned manual work, 100% domestic ingredients, and careful hygiene management. Still, Mr. Ogasawara says, \"I'm just doing the obvious things\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which requires a temperature of about 20 degrees Celsius during the brewing season, is brewed in spring and autumn, unlike sake brewed in the cold season. Ogasawara Mirin Brewery is brewed every spring, but the amount is only 6 in a tank of about 5,000 liters. It doesn't make much more, so it doesn't hit the market much. Some people come to buy from afar, saying, \"I like the one from here\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Isshi Soden\" is made from domestically produced mirin and has a particularly fragrant raw mirin. The sweetness is intense, and the aroma of shochu spreads softly, giving it an elegant taste that makes Shaoxing wine mellow. Even using only a small amount seems to enhance the dish's deliciousness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0017.jpg\" alt=\"mirin as a condiment\"\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Use Mirin?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Condiment\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_02.jpg\" alt=\"Mirin as a condiment\"\u003e\n \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin is popular to use for making nimono (simmered dish), and many other Japanese cuisines.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs we know, mirin is familiar as an essential condiment for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eEvery Japanese household will always stock a bottle of mirin because mirin’s subtle sweetness is suitable for almost every dish. It is no exaggeration to say that mirin is an irreplaceable taste for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIf you are interested to add authentic Japanese taste in your cooking, consider mirin as a must-have condiment.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Liquor\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_03.jpg\" alt=\"Mirin as a condiment\"\u003e\n \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking around the Edo Period before replaced with sake.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin as liquor was actually derived from its own history.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking as a high-end sweet liquor that even women could enjoy before being replaced with Japanese sake at the end of the Edo Period (the 1800s).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHowever, the taste of the mirin those days seemed not so sweet as today’s mirin. That is because there was no technique to create rice malt (rice koji), which become the reason behind the mirin’s sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe traditionally made hon mirin can still be enjoyed as a liquor, even after mirin used as a condiment and few other types of mirin established.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can find some bar or restaurant that serves hon mirin in Japan. For instance, a long-established bar in Kyoto serves hon mirin as a liquor to their customers. Proofing that hon mirin also delicious to enjoy as a liquor even now.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori (Japanese Grilled Chicken)\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/shutterstock_579499555-2048x1365.jpg\" alt=\"Yakitori (Japanese Grilled Chicken) with mirin\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori is a Japanese dish of chicken pieces grilled on a skewer (mainly chicken meat, but there are other meat and vegetables, too). Yakitori is usually served with flavorful soy and rice wine dipping sauce called tare. Japanese usually enjoys eating yakitori with beers.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ cup Soy sauce\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e½ cup Water\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Rice vinegar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ tbsp Light brown sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Ginger, minced\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRemove the skin and fat from the chicken thigh, cut into 2 cm squares, then skewer the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCombine the all the ingredients for seasonings.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHeat the frying pan over medium heat and add yakitori. Bake for 2 minutes and brown. Flip to another side.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eClose the lid and heat on low heat for 5 minutes to cook the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOnce baked, place it on a plate.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBoil the seasoning ingredients on medium heat until the smell come out\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePut the yakitori to the frying pan.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhen the sauce is boiled down, it becomes more shiny and thicker, and the color becomes darker like caramel. Quickly flip both sides of the yakitori and turn off the heat.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKeep an eye on it as it is easy to burn at the end.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eServe on a plate, drizzle with the sauce left on the frying pan, and sprinkle with shichimi pepper if you like.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJapanese Eggplant Recipe\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/Egg-plant-1024x680.jpg\" alt=\"Japanese Eggplant Recipe\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n \n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNasu no Nimono. Japanese Simmered Eggplant Recipe that you must try at home. It's time to challenges yourself and make your own \"Mugen Nasu\"!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3 or 4 Eggplant\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Vinegar (Optional)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOlive Oil\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNimono Sauce\/Stocks\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cul\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1½ tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Dashi\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Shoyu\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWash the Eggplants and cut it into half (vertically).\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eScore the skin of the eggplants. (Avoid cutting too deep!)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAdd 2 tablespoon of vinegar into a bowl of water, simmer the eggplants into that bowl of vinegar for about one minute. (This is to prevent eggplants against oxidation, but this is optional.)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePour some oil into the pan, place the eggplants' skin down to the pan with medium heat. Heat both side evenly for around 4-5 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhile cooking for eggplants, mix all the ingredients for Nimono sauce\/Stock together and put it aside.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCook the Nimono Sauce\/Stocks by pouring into the pan until it start boiling.\u003cbr\u003e\n Then, cover with lid and simmer it with low heat for 8-10 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n \u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-hon-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_01.jpg\" alt=\"Hon Mirin: The Real Deal Japanese Sweet Rice Wine\"\u003e\u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin: The Real Deal Japanese Sweet Rice Wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin is one type of mirin, which has the best quality of all.\u003cbr\u003e\n Hon mirin not only can be used as a condiment,but it is also delicious to drink as a liquor.\u003cbr\u003e\n What is the difference between hon mirin and other mirin?\u003cbr\u003e\n We will discover thoroughly about hon mirin in this article, so please check it out!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\n\u003c\/section\u003e\n\u003csection\u003e\n \u003cdiv class=\"story\"\u003e\n \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMessage from Ogasawara Mirin Brewery - The Mirin Producers\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n \u003cdiv class=\"story_inner\"\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p008.jpg\" alt=\"Ogasawara Mirin Brewery\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat we do in the Ogasawara Mirin Brewery - \"Isshi Soden\":\u003cbr\u003e\n 1. Use only domestic rice as raw material\u003cbr\u003e\n 2. Use the handmade koji\u003cbr\u003e\n 3. Use the natural sedimentation process\u003cbr\u003e\n 4. Any heating process is not performed because it is row mirin.\u003cbr\u003e\n Therefore, this product has a mellow flavor and sweetness. It is mirin that is delicious even if you drink it.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe support the \"Food Safety\" issue so that problems such as contamination of foreign matter and microbial contamination don't occur. We are also trying to make a manufacturing place that doesn't allow compromise, so we have refused any entry except for the brewer itself at the time of brewing.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is not the usual mirin you could find. First of all, we would like you to try to drink it a bit. While trying to drink it, please remember that we made the mirin with many hardships. The manufacturing process is considered to take irrational time and labor. It is manufactured by the Ogasawara method, which continues from the ancestors. Sometimes, the manufacturing process takes several days, so we have to sacrifice our sleep. Lastly, we are securing the domestically produced glutinous rice as our material in an optimum way. These are some difficulties we faced.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBut we will smile when we see the completion of the product. That's why we will make it again next year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e- The Representative of Ogasawara Mirin Brewery\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e \n\u003c\/section\u003e\n\u003csection\u003e\n \u003cdiv class=\"customer_voice\"\u003e\n \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThree years and five months have passed since the nuclear accident, and I have been using mirin aged for three years. But from this time, I chose Isshi Soden Mirin, which is aged four years using glutinous rice from Saga prefecture. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can taste delicious mirin from this! The pleasant scent came out of my nose, and the sweetness and umami that wasn't too lousy spread in my mouth. I used it to make noodle soup, but it was delicious with just the right amount of umami and sweetness. The simmered food is also finished with an elegant sweetness, and the shine is also lovely. I'm glad I bought it here. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's very delicious mirin and is lovely.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt arrived carefully so that it would not crack. I will use it habitually.\n \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 20s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThe mirin was so delicious! \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI wonder what I was using until now. If you use good seasonings, the taste of the ingredients will be enhanced with simple seasoning. It's a really delicious mirin. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eImportant Notes\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e*The higher % of Mirin Extracts remaining after evaporating process will make the mirin more sweet and have more umami.\u003cbr\u003e\u003cbr\u003e\n This mean that this product will have 45% or more remaining mirin extract after you use it in your cooking (cooking will evaporate the mirin extracts).\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e600ml\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n \u003ctd\u003e13.5% ~ 14.5%\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eglutinous rice, rice koji, shochu\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003e% of Mirin Extracts Remaining After\u003c\/th\u003e\n \u003ctd\u003e45% or more\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n \u003ctd\u003eabout 1 year\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p003.jpg\" alt=\"Isshi Soden Mirin\"\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"小笠原味醂","offers":[{"title":"Default Title","offer_id":13212790194241,"sku":"56011139","price":1780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Isshi-Soden-Mirin.jpg?v=1642132617"},{"product_id":"other-seasoning_012","title":"Kaneso Dashi Stock Packets 10g x 30 Packs - Salt-Free, MSG-Free, Additives-Free, 100% Made in Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eJapanese additives-free dashi stock packet\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"商品写真\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eOnly Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be easily used for everyday cooking. \u003cbr\u003e\u003cbr\u003eJointly developed by Kaneso 22 and Ota Memorial Hospital Neurology Center. A dashi pack that makes it easy to get a full-fledged dashi stock even on busy days. \u003cbr\u003e\u003cbr\u003eBy making the umami of the dashi stock, you can reduce the amount of salt and soy sauce used. We use safe domestic ingredients and do not add seasonings such as salt, sugar, and chemical seasonings. Contains 30 bags that can be used every day for a month.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%; font-size: 14px;\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"font-weight: bold;\"\u003e100% Ingredients Made In Japan:\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e・Katsuobushi (Dried Bonito) from Kagoshima Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Dried Iwashi Sardines from Seto Inland Sea\u003c\/dd\u003e\n\u003cdd\u003e・Sababushi (Dried Mackerel) from Kumamoto Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Kombu Kelp from Hokkaido\u003c\/dd\u003e\n\u003cdd\u003e・Shiitake Mushrooms from Kyushuu\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince no salt or chemical seasoning is added, it can be safely used by people who are refraining from salt, people who want to make baby food, and people who want to avoid unhealthy chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use The Dashi Packets\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eJust put water and dashi stock packets (without taking the ingredients out of the packets) in a pot and simmer for a few minutes. You can easily get a flavorful soup stock with the peace of mind that only natural materials can offer. \u003cbr\u003e\u003cbr\u003e* Be sure to boil it because the taste is not enough when it is only steeped.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"だしパック\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_20.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to dashi stock\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_0.jpeg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe deliciousness of Japanese food always begins with dashi. We want to pass on the essence of Japanese food that the Japanese have built up to future generations and leave it to them. With that in mind, we have been moving forward with dashi for over 100 years. In today's changing times, our awareness of life and food continues to change. \u003cbr\u003e\u003cbr\u003eThings that change, things that don't change. Facing dashi, through dashi, we will innovate new ideas to the times and to the dining table. \u003cbr\u003e\u003cbr\u003eWe don't think our work change 100 years ago nor will it change 100 years later. We carefully examine the production, stick to the manufacturing method, and make reliable products with our own route and technology. We hope we can create products that are easier to use according to the needs of the times. Our feelings for dashi are always hot and never cold.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe History of Kaneso 22\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eKaneso is 105 years old\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe founder Toyoda family began to settle in Fukuyama when Katsushige Mizuno opened Fukuyama and accompanied him from Kuwana in the 5th year of Genna (1619). Since that time, the manufacturer has been using the name Kuwanaya for our business for generations.\u003cbr\u003e\u003cbr\u003eSohei Toyoda started a seafood wholesaler in Shimoyoya-cho, Fukuyama City (currently Takaramachi) in 1890. He took the kuwa (桑) character from the word Kuwana (桑名) and combined it with so (宗) character from his own name Sohei (宗平), and named the company Kaneso. \u003cbr\u003e\u003cbr\u003eMeanwhile at the end of the Meiji era, Fujiwa Abe Shoten in Fukuyama City succeeded in developing \"Kezuri-bushi\", which is the first large-sized dried fish in Japan to make it easier to eat, and started selling it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_13.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eDeveloped the prototype of the shaving machine\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn the 5th year of the Taisho era, the second generation Toyoda Denshichi also started making bonito flakes. The shaving machine at that time was not perfect, but after five years of research, we devised a machine that can shave various fish species, and this is the prototype of the shaving machine that is still in use today.\u003cbr\u003e\u003cbr\u003eProduction has grown steadily since the completion of the Toyoda-style bonito flakes, and sales channels have expanded from rural areas to the Kansai region. Kezuribushi (a type of bonito flake) has become more and more popular because of its deliciousness and convenience. Productivity has increased and sales volume has increased sharply. Around 1930, we had 20 cutting machines and started construction plans for refrigerators necessary for storing raw materials. Although it was burnt down in the war damage of 1945, the factory was planned to be reconstructed from 1946, and the factory was rebuilt and resumed operations in the following 22 years. \u003cbr\u003e\u003cbr\u003eEstablished Toyoda Fisheries Processing Co., Ltd. in 1949. Masaichi Toyoda was appointed as the first president.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_14.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eLaunched \"Flavor Packets\", a tea-bag type dashi stock packets\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1962, the first tea-bag type dashi \"Flavor Packets\" was released in Japan. At the time of its release, it expanded its sales channels for commercial use, and after that, it was adopted by co-ops nationwide, and sales grew. \u003cbr\u003e\u003cbr\u003eWith the rapid expansion of the taste pack business in 1975, the second factory was built in the Mobira Industrial Park in Kasaoka City, Okayama Prefecture, and in 1988, the Hanakatsuo Factory was relocated to the second factory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_15.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eChanged the company name with the spirit of challenge to continue aiming for growth\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1989, the new flavor packet factory was completed at the second factory, and the headquarters function was transferred from the Mifunecho head office in Fukuyama city. \u003cbr\u003e\u003cbr\u003eIn 1995, the company name was changed from \"Toyoda Fisheries Processing Co., Ltd.\" to \"Kaneso 22 Co., Ltd.\" The reason is that many customers associate the name of fish processing with the image of processing fresh fish, so we decided to use the traditional name \"Kaneso\" as a manufacturer that processes dry matter raw materials. In addition, \"22\" refers to the 22nd century, and it expresses the spirit of challenge that the company will continue to aim for growth toward the next century.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_16.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDashi that proritizes domestic ingredients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTo make a good dashi, we choose good materials. \u003cbr\u003e\u003cbr\u003eThe natural umami that is drawn from high-quality materials is complex and profound, soothes the hearts of Japanese people and makes us feel happy. \u003cbr\u003e\u003cbr\u003eWith katsuobushi, dried sardines, mackerel, auxis fish, kelp, shiitake mushrooms, these traditional soup stocks are still being made using traditional methods.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eCommitment to the production area\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eWe carefully examine and select only the ingredients that are carefully manufactured and have excellent umami and fragrance, and purchase them from production areas and producers all over Japan.\u003cbr\u003e\u003cbr\u003eWith our unique storage and processing technology, we will further enhance the umami and fragrance of such precious raw materials and bring them to the market as finished products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_12.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSafe and secure hygiene management\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eHygiene efforts before entering the processing plant\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eWe wear a special uniform and mask to enter the manufacturing area, and after wearing it, we thoroughly roll and carefully remove foreign substances from the surface of our uniform.\u003cbr\u003e\u003cbr\u003eAfter that, we wash our hands, disinfect with alcohol, and take an air shower when entering the factory.\u003cbr\u003e\u003cbr\u003eAdhesive tape is also installed at your feet to prevent foreign matter from entering the factory.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_17.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the factory\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eA metal detector is installed on each product line to prevent foreign matter from entering the product and manufacture safe products.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_18.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the laboratory\u003c\/h3\u003e\n\u003cp\u003eIn the laboratory, we measure salt content, extract, and fat, and perform bacterial tests.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_19.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eFind Out More About Dashi And Its Varieties\u003c\/h3\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-dashi\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/90a9986a86d2e5a023431fd1673c118b_c4aefbbd-7b81-4566-80a0-27fda43f7729_300x.jpg\" width=\"100%\" alt=\"Dashi Article\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Dashi? Everything You Need to Know About Japanese Soup Stock\u003c\/span\u003e\u003cbr\u003eDashi is the basic ingredient of traditional Japanese cuisine. Most Japanese recipes call for dashi, whether in soup form or in dried powder form. Usually dashi is combined with soy sauce and mirin to make the authentic Japanese taste. But, what is dashi, and what kind of ingredients are used to make it?\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-dashi\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eKaneso Dashi Stock Packets (Bonito Dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eDried bonito, dried mackerel, dried sardines, kombu kelp, shiitake mushrooms (All 100% Made In Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g x 30 Packs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep at room temperature, away from sunlight and high humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_00_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":40718046757033,"sku":"161185858","price":1674.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2938_00_en-764943.jpg?v=1630897382"},{"product_id":"seaweed_04","title":"Hidaka Kombu Kelp From Hokkaido 80g - First Grade, Carefully Selected, Additive-Free Natural Kombu","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- About --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThick First Grade Natural Kombu Kelp, Grown By The Rough Seas\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka kombu kelp from the Hidaka region in Southern Hokkaido has a unique flavor that is unique to kelp. Moreover, the soup stock derived from Hidaka kombu kelp is well-suited for various dishes. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFrom hot pot to soup, you can use this kombu kelp Because the kombu is thick and does not crumble easily, you can enjoy a nice bite and texture even when it is boiled.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka kombu is a kombu kelp that is popular with many people because of its reasonable price and reliable quality. It is also used as an ingredient in commercially available rice balls in Japan. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRecommended for New Year's kombu rolls\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn addition to being soft and easy to boil, Hidaka kelp is also chewy and is perfect for kombu maki for Japanese New Year cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Hidaka Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_001.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B09JNRX4VG?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003c!-- Difference between each kombu --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Difference Between Hidaka, Rishiri, And Rausu Kombu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThere are various types of kombu stock, which is the basis of Japanese food. \u003cbr\u003e\u003cbr\u003eThe three types of kombu kelp provided by Kawashimaya are Hidaka kombu (left), Rishiri kombu (middle), and Rausu kombu (right)\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- comparison table --\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eHidaka\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e General everyday cooking. Can be found as a commercial onigiri filling\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eMellow flavored, yellowish color\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 1344mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Soft after boiled\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Miso soup, simmered soup stock, oden ingredients, kombu rolls, etc.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Hidaka Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_11.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRishiri\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Restaurant cooking and vegetarian food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eClear, no particular odd taste\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 1985mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Hard\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Suimono (clear soup), yudofu (boiled tofu), soup stock, kelp water\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Rishiri Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_22.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRausu\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Highest grade cooking, special occasions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eVery strong umami, prominent both in color and flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 2286mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Easily dissolvable\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Stock for hot pot, soup stock, salt ramen, kelp water, kobujime (a technique of preserving fish between kombu sheets)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Rausu Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_33.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"font-size: smaller; color: gray;\"\u003e※NPO Umami Information Center\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- product variations --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg alt=\"Color\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg alt=\"Color\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg alt=\"Color\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg alt=\"Color\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- How to use --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFor Everyday Use: Kombu Based Stock Soup And Simmered Dishes\u003c\/h2\u003e\n\u003cp\u003eHidaka kombu kelp is softer to boil when compared to other kelp and has a good texture. In addition to soup stock such as miso soup, kombu can be suitable as a base for various dishes such as oden, simmered ingredients, kombu roll, and tsukudani.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- kombu stock --\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eUse It To Make Kombu Based Stock (Kombu Dashi)\u003c\/h3\u003e\n\u003cp\u003eHidaka kombu stock has a mellow taste and a refreshing aftertaste, so you can use it not only for kombu stock (kombu dashi) alone, but also for a combined stock with dried bonito flakes.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/JjPFeNzHhdY\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eMiso Soup With Tofu And Wakame Seaweed\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e70g Silken Tofu\u003cbr\u003e2-3g Dried Seaweed\u003cbr\u003e300ml Kombu Stock (Kombu Dashi)\u003cbr\u003e1.5 tbsp Miso\u003c\/p\u003e\n\u003cp\u003e1. Put kombu dashi stock in a pan, heat it over medium heat until just before boiling, add dried wakame seaweed that has been rehydrated with water, then add silken tofu that has been cut into bite-sized pieces. Boil for 2 to 3 minutes.\u003cbr\u003e\u003cbr\u003e2. Turn off the heat, dilute miso paste, mix it with the soup stock in the pot and stir thoroughly.\u003c\/p\u003e\n\u003cp\u003eIf you use kombu based stock, the natural taste of simple miso soup will be greatly enhanced. Miso soup made from nutritious kombu is also recommended for those who want to improve into a healthier lifestyle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Miso Soup With Kombu Stock\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_03.jpg\"\u003e\u003c\/div\u003e\n\u003c!-- use as dried kombu --\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eUse The Dried Kombu Kelp As It Is\u003c\/h3\u003e\n\u003cp\u003eHidaka kombu can be the main character of a delicious dish just by soaking it in water.\u003cbr\u003e\u003cbr\u003eTaking advantage of its softness that is not easily crumbled, you can use it as an ingredient for stir-fried foods with plenty of umami. Turn it into simmered foods such as oden or kombu maki rolls for the New Year.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/EJmqnCHsQUM\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombu Kinpira (Simmered Kombu Kelp)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e2 Pcs Hidaka Kombu\u003cbr\u003e200ml Water (to rehydrate the kombu sheets)\u003cbr\u003e1 Red Pepper\u003cbr\u003e1 tsp Sesame Oil\u003cbr\u003e1 tbsp Soy Sauce\u003cbr\u003e1 tbsp Mirin\u003cbr\u003eAppropriate amount of ground sesame\u003c\/p\u003e\n\u003cp\u003e1. Soak the kombu kelp in water for about 20 minutes. \u003cbr\u003e\u003cbr\u003e2. When the kelp is softened, remove it from the water and chop it into small pieces. (Do not throw away the water soaked in kelp, but use it as soup stock.) \u003cbr\u003e\u003cbr\u003e3. Cut the red pepper into small pieces. \u003cbr\u003e\u003cbr\u003e4. Heat a frying pan to warm the sesame oil and fry the red pepper.\u003cbr\u003e\u003cbr\u003e5. Add chopped kelp and stir fry.\u003cbr\u003e\u003cbr\u003e6. Stir fry over medium heat for about 3 minutes, sprinkle with salty sauce and mirin. Mix well then add sesame seeds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- use the leftover kombu --\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCook The Leftover Kombu After Extracting The Stock\u003c\/h3\u003e\n\u003cp\u003eIt is especially recommended to cook leftover Hidaka kombu after extracting the soup stock, such as Tsukudani, which makes the best use of the softness of simmered kelp.\u003cbr\u003e\u003cbr\u003eBy eating whole kombu kelp, you can also ingest nutrients that are not extracted into the kombu stock.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/yQnBmzPCLP8\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombu Tsukudani (Seafood or seaweed simmered in soy sauce and mirin)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e60g Hidaka Kombu\u003cbr\u003e300ml Water\u003cbr\u003e2 tbsp Vinegar\u003cbr\u003e2 tbsp Sake\u003cbr\u003e2 tbsp Sugar\u003cbr\u003e2 tbsp Soy Sauce\u003cbr\u003e2 tbsp Mirin\u003c\/p\u003e\n\u003cp\u003e1. After extracting the kombu dashi stock, chop the leftover kombu sheets, and put it into a pot. \u003cbr\u003e\u003cbr\u003e2. Add water and vinegar. Cook over medium heat. When it boils, add sake, sugar, soy sauce and mirin. Simmer on low heat for 30 minutes.\u003cbr\u003e\u003cbr\u003e3. Simmer until the water is gone and you're done.\u003c\/p\u003e\n\u003cp\u003eIf you only have a small amount of leftover kombu after making kombu dashi stock, you can cut it into small pieces and store it in the freezer for the time being. You can thaw it and make tsukudani after you have saved enough leftover kombu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid-forming substances such as meat, carbohydrates, sugar, and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Health Benefits\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHigh-Quality Natural Hidaka Kombu Filled With Blessings Of The Pacific Ocean\u003c\/h2\u003e\n\u003cp\u003eThe waves are rough along the coast of southern Hokkaido and the Hidaka region, therefore kombu kelp cannot be produced through aquaculture methods.\u003cbr\u003e\u003cbr\u003eHidaka kombu kelp is a precious sea blessing that can be harvested only on days when the weather and sea conditions are good during the fishing season, about 3 months from the beginning of July.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_10.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eHidaka kombu kelp, which has a unique flavor created by the traditional method of utilizing the nature of the Hidaka region, such as the gravel beach that promotes drying with the sunlight, moderate ventilation, and the beach breeze that slowly condenses umami, is truly a treasure of the beach.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_09.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKawashimaya's kombu kelp products are prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hidaka, Hokkaido. Therefore the quality is guaranteed.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCheck out our high quality kombu varieties\u003c\/h3\u003e\n\u003c!-- product variations 2 --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg alt=\"Color\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg alt=\"Color\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg alt=\"Color\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg alt=\"Color\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu Product Story\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003e In cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003e We hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- QnA --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat are the characteristics of Hidaka kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eWith a mellow flavor that is deep, kelp-like, and a refreshing aftertaste, you can get a soup stock that is well-suited to various uses. \u003cbr\u003e\u003cbr\u003e When the kombu kelp is simmered, the softness, smoothness, and moderate texture are also wonderful. It is suitable not only as a kombu-based stock but also as an ingredient for simmered dishes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eIs there a particularly recommended way to use Hidaka kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eIt's not too strong and has a relatively mild flavor, so it's especially suitable for soup stock with dried bonito flakes. Taking advantage of its thickness that doesn't easily crumble, you can cook it as oden ingredients, kombu rolls, tsukudani, or other simmered dishes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI would like to drink kombu kelp water (kombu tea) every day for my health. Can I make it with Hidaka kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eSince the dietary fiber of Hidaka kelp is strong, it is difficult to dissolve in water. It’s impossible per se, but if you want nutrients from kombu water, we recommend using rishiri or rausu kombu instead.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that kombu kelp is good for your health, is that true?\u003c\/dt\u003e\n\u003cdd\u003eKombu kelp is a strong alkaline food that is good for people with a modern lifestyle that tend to be unhealthy. It is also rich in calcium, minerals, dietary fiber, and vitamins.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that eating too much kombu kelp is dangerous, is that true?\u003c\/dt\u003e\n\u003cdd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDietary fiber and iodine contained in kelp have a strong effect, so if you take too much every day, it may cause stomach and thyroid disorders. But, there is no problem if you intake kombu kelp as a soup stock or cooking ingredients in a reasonable amount. One cup of kombu kelp water is the standard intake per day.\u003c\/span\u003e\u003c\/span\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\n\u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Detail Product Detail\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e80g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka, Hokkaido, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Kombu Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42065132093678,"sku":"163357030","price":1134.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2983_00_en.jpg?v=1637135479"},{"product_id":"seaweed_05","title":"Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selected, Perfect For Clear And Elegant Soup Stock","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\" div=\"\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- About --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFirst Grade Rishiri Kombu: Characterized By Elegant, Beautiful And Clear Soup Stock With No Peculiar Taste\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri kombu kelp is harvested in the coasts of Rishiri Island, Rebun Island, and Wakkanai in northern Hokkaido. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt features a fragrant and elegant soup stock that is colorless, so you don't have to worry about the color transfer to the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_01.jpg\" width=\"100%\" alt=\"Rishiri Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is often used in restaurants and vegetarian dishes, as well as yudofu (boiled tofu) and soups. It is a kombu kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B09JNRL8JZ?ref=myi_title_dp\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c!-- Difference between each kombu --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Difference Between Hidaka, Rishiri, And Rausu Kombu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_02.jpg\" width=\"100%\" alt=\"Rishiri Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThere are various types of kombu stock, which is the basis of Japanese food. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe three types of kombu kelp provided by Kawashimaya are Hidaka kombu (left), Rishiri kombu (middle), and Rausu kombu (right)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- comparison table --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCan be found in:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e General everyday cooking. Can be found as a commercial onigiri filling \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCharacteristics:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Mellow flavored, yellowish color \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUmami Content (*):\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e 1344mg \/ 100g \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTexture:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Soft after boiled \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMain Uses:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Miso soup, simmered soup stock, oden ingredients , kombu rolls, etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_11.jpg\" alt=\"Rishiri Kombu Kelp\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Restaurant cooking and vegetarian food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eClear, no particular odd taste\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 1985mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Hard\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Suimono (clear soup), yudofu (boiled tofu), soup stock, kelp water\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_22.jpg\" alt=\"Rishiri Kombu Kelp\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eRausu\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Highest grade cooking, special occasions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eVery strong umami, prominent both in color and flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 2286mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Easily dissolvable\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Stock for hot pot, soup stock, salt ramen, kelp water, kobujime (a technique of preserving fish between kombu sheets)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_33.jpg\" alt=\"Rausu Kombu Kelp\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"font-size: smaller; color: gray;\"\u003e※NPO Umami Information Center\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- product variations --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\" style=\"text-decoration: underline;\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\" style=\"text-decoration: underline;\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\" style=\"text-decoration: underline;\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\" style=\"text-decoration: underline;\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- How to use --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFor Dishes With High Transparency And For Soup Stock\u003c\/h2\u003e\n\u003cp\u003eRishiri kombu kelp does not add color to the soup stock, so it is often used in Kansai cuisine, where the color of the ingredients is important. \u003cbr\u003e\u003cbr\u003e Rishiri kombu kelp, which is a favorite at restaurants and vegetarian restaurants in Kyoto, is suitable for simple minimalist Japanese cuisine. In addition, the umami of Rishiri kombu kelp, which has no peculiarity, makes it a solid foundation for cooking as a soup stock.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- kombu stock --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUse It To Make Kombu Based Stock (Kombu Dashi)\u003c\/h3\u003e\n\u003cp\u003eThe colorless and transparent Rishiri kombu stock, which won’t make you worry about the color, is perfect for cooking that makes use of the colors of the ingredients such as yudofu and soup.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/JjPFeNzHhdY\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eTofu And Egg Soup\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e70g Silken Tofu\u003cbr\u003e1 Beaten Egg\u003cbr\u003e300ml Kombu Stock (Kombu Dashi)\u003cbr\u003e2 tsp Light Soy Sauce\u003cbr\u003eA little salt\u003c\/p\u003e\n\u003cp\u003e1. Put kombu stock in a pan and heat it over medium heat. Just before boiling, reduce the heat to low and add the cubed silken tofu. \u003cbr\u003e\u003cbr\u003e2. Turn up the heat, pour beaten egg all over so that it spreads throughout the soup. \u003cbr\u003e\u003cbr\u003e3. Add light soy sauce and salt to season, and it's done.\u003c\/p\u003e\n\u003cp\u003eMiso soup tends to be the most popular soup on the table, but with Rishiri kombu kelp, soup with a beautiful clear color can be an option that you can enjoy with a wide variety of ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/BuJNwCzn4Nc\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003c!-- use as dried kombu --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUse The Dried Kombu Kelp As It Is\u003c\/h3\u003e\n\u003cp\u003eIf you add it to the pickles that accompany your daily meals, you enjoy a mellow taste that complements other ingredients in the pickle.\u003cbr\u003e\u003cbr\u003eThe goodness of Rishiri kombu kelp can be especially utilized for pickles that make use of the plump and beautiful light color of radish and turnip.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_031.jpg\" width=\"100%\" alt=\"Rishiri Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eRadish Senmaizuke (Pickled Radish)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1\/4 radish\u003cbr\u003e1 tsp Salt\u003cbr\u003e25ml Vinegar\u003cbr\u003e15g Sugar\u003cbr\u003eA little Red pepper\u003cbr\u003e5 cm Kombu Kelp (cut into small pieces)\u003c\/p\u003e\n\u003cp\u003e1. Peel the radish, cut into thin slices of 3 to 5 mm, soak in salt and leave for about 5 minutes to drain and squeeze the moisture. \u003cbr\u003e\u003cbr\u003e2. Put Rishiri kombu kelp and seasonings in a zip lock and knead lightly from the outside. Add the radish from 1, and knead again to blend it into the whole radish.\u003cbr\u003e\u003cbr\u003e3. Remove the air, seal it, and let it sit in the refrigerator for at least a day.\u003c\/p\u003e\n\u003cp\u003eSenmaizuke is synonymous with Kyoto pickles that incorporate beautiful white turnips. However, you can easily make delicious Senmaizuke at home using Rishiri kombu kelp and radish.\u003cbr\u003e\u003cbr\u003eWith the delicious taste of kombu kelp and the crispness of radish, it is a dish that will be loved by everyone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- use the leftover kombu --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCook The Leftover Kombu After Extracting The Stock\u003c\/h3\u003e\n\u003cp\u003eRishiri kombu kelp is characterized by being harder in texture than other kelp. \u003cbr\u003eIf the texture is too strong to make tsukudani (stir fry seaweed simmered in vinegar and soy sauce), you can add vinegar from the beginning to make it softer. You can also enjoy it by roasting or frying.\u003cbr\u003e\u003cbr\u003e* Please note that the oil will splash if the kelp contains water.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/yQnBmzPCLP8\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombu Tsukudani (Seafood or seaweed simmered in soy sauce and mirin)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e60g Rishiri Kombu\u003cbr\u003e300ml Water\u003cbr\u003e2 tbsp Vinegar\u003cbr\u003e2 tbsp Sake\u003cbr\u003e2 tbsp Sugar\u003cbr\u003e2 tbsp Soy Sauce\u003cbr\u003e2 tbsp Mirin\u003c\/p\u003e\n\u003cp\u003e1. After extracting the kombu dashi stock, chop the leftover kombu sheets, and put it into a pot. \u003cbr\u003e\u003cbr\u003e2. Add water and vinegar. Cook over medium heat. When it boils, add sake, sugar, soy sauce and mirin. Simmer on low heat for 30 minutes.\u003cbr\u003e\u003cbr\u003e3. Simmer until the water is gone and you're done.\u003c\/p\u003e\n\u003cp\u003eIf you only have a small amount of leftover kombu after making kombu dashi stock, you can cut it into small pieces and store it in the freezer for the time being. You can thaw it and make tsukudani after you have saved enough leftover kombu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid forming substances such as meat, carbohydrates, sugar and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food, and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu, but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\" width=\"100%\" alt=\"Kombu Health Benefits\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- kombu water --\u003e\n\u003cp\u003eFor those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eRishiri Kombu Water (Kombu Tea)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1.5L Water\u003cbr\u003e20g Kombu Kelp\u003c\/p\u003e\n\u003cp\u003e1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.\u003cbr\u003e\u003cbr\u003e2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.\u003c\/p\u003e\n\u003cp\u003e* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\" style=\"margin-bottom: 2%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_12.jpg\" width=\"100%\" alt=\"Kombu Kelp Water\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life’ and is a reassuring ally for daily health maintenance and beauty purposes. \u003cbr\u003e\u003cbr\u003eYou can drink it as it is or use it as a soup stock for cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach, and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHigh Quality Rishiri Kombu Kelp, Selected By Skilled Kombu Connoisseur\u003c\/h2\u003e\n\u003cp\u003eKawashimaya's Rishiri kombu kelp is prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hokkaido. Therefore the quality is guaranteed.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_10.jpg\" width=\"100%\" alt=\"Rishiri Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003eAt Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_09.jpg\" width=\"100%\" alt=\"Rishiri Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCheck out our high quality kombu varieties\u003c\/h3\u003e\n\u003c!-- product variations 2 --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\" style=\"text-decoration: underline;\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\" style=\"text-decoration: underline;\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\" style=\"text-decoration: underline;\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\" style=\"text-decoration: underline;\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\" width=\"100%\" alt=\"Kawashimaya Kombu Product Story\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003e In cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003e We hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- QnA --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat are the characteristics of Rishiri kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eIt features a fragrant and elegant kombu stock, and it is colorless and transparent, so you don't have to worry about the color transfer to the dish. It is a kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eIs there a particularly recommended way to use Rishiri kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eRishiri kombu kelp, which is a favorite at restaurants and vegetarian restaurants in Kyoto, is suitable for pure Japanese-style dishes that value the color of the ingredients. In addition, the umami of Rishiri kombu kelp, which has no peculiarity, makes it a solid foundation for cooking as a soup stock.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI would like to drink kombu kelp water (kombu tea) every day for my health. Can I make it with Rishiri kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eRishiri kombu kelp, which is characterized by its light and refreshing taste, is perfect for kelp water. Cut about 5g of Rishiri kombu kelp per 500ml of water, put it in a pitcher, etc. and store it in the refrigerator. After 1 to 2 days, the kombu stickiness will dissolve in the water. The recommended daily intake is one glass.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that Rishiri kombu kelp is good for hair, is that true?\u003c\/dt\u003e\n\u003cdd\u003eRishiri kombu kelp is also used as a shampoo and hair treatment, and its recognition as a hair care product is increasing. The reason for this is the water-soluble dietary fiber ‘fucoidan’, which is strongly related to hair health. It is contained in all seaweeds including kelp. Of course, the effect of fucoidan contained in kelp can be expected not only from direct use on hair and skin but also from oral ingestion.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI heard that kombu kelp is good for your health, is that true?\u003c\/span\u003e\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKombu kelp is a strong alkaline food that is good for people with a modern lifestyle that tend to be unhealthy. It is also rich in calcium, minerals, dietary fiber, and vitamins.\u003c\/span\u003e\u003c\/span\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI heard that eating too much kombu kelp is dangerous, is that true?\u003c\/span\u003e\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDietary fiber and iodine contained in kelp have a strong effect, so if you take too much every day, it may cause stomach and thyroid disorders. But, there is no problem if you intake kombu kelp as a soup stock or cooking ingredients in a reasonable amount. One cup of kombu kelp water is the standard intake per day.\u003c\/span\u003e\u003c\/span\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Detail Product Detail\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri, Hokkaido, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\" alt=\"Kombu Product Detail\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42065138188526,"sku":"163357029","price":1463.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2982_00_en.jpg?v=1637135700"},{"product_id":"seaweed_06","title":"Rausu Kombu Kelp From Hokkaido 100g - The Finest Quality ‘King of Kombu’ With Rich Taste For Soup Stock","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\" div=\"\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- About --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Rich Prominent Taste of Rausu, The King of Kombu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe rare Rausu kombu kelp that grows only in the Rausu area on the south side of the Shiretoko Peninsula, which is particularly rich in minerals and other nutrients, is known as the'King of Kombu' and is widely known as a high-class kombu kelp.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_01.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is softer and more palatable than other kombu kelp, so it is delicious even if you eat it as it is in a dry state. You can also use Rausu to make kombujime, a technique to preserve ingredients by keeping them between kombu sheets. Rausu Increase The Taste Will Of Sashimi And Vegetables While Also Keeping The Original Taste Of The Ingredients. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu Kombu Kelp Produces A Rich, Fragrant, Golden-Colored Soup Stock That Plays A Leading Role In The Flavor Of Hot Pot And Noodle Dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B09JNTXRKX?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c!-- Difference between each kombu --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Difference Between Hidaka, Rishiri, And Rausu Kombu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_02.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThere are various types of kombu stock, which is the basis of Japanese food. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe three types of kombu kelp provided by Kawashimaya are Hidaka kombu (left), Rishiri kombu (middle), and Rausu kombu (right)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- comparison table --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCan be found in:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e General everyday cooking. Can be found as a commercial onigiri filling \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCharacteristics:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Mellow flavored, yellowish color \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUmami Content (*):\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e 1344mg \/ 100g \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTexture:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Soft after boiled \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMain Uses:\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Miso soup, simmered soup stock, oden ingredients , kombu rolls, etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_11.jpg\" alt=\"Rausu Kombu Kelp\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Restaurant cooking and vegetarian food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eClear, no particular odd taste\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 1985mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Hard\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Suimono (clear soup), yudofu (boiled tofu), soup stock, kelp water\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_22.jpg\" alt=\"Rausu Kombu Kelp\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eRausu\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Highest grade cooking, special occasions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics:\u003c\/b\u003eVery strong umami, prominent both in color and flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 2286mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Easily dissolvable\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Stock for hot pot, soup stock, salt ramen, kelp water, kobujime (a technique of preserving fish between kombu sheets)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_33.jpg\" alt=\"Rausu Kombu Kelp\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"font-size: smaller; color: gray;\"\u003e※NPO Umami Information Center\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- product variations --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\" style=\"text-decoration: underline;\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\" style=\"text-decoration: underline;\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\" style=\"text-decoration: underline;\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\" style=\"text-decoration: underline;\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- How to use --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRausu Kombu With Prominent Umami, Great For Soup Stock And As An Accent For Cooking\u003c\/h2\u003e\n\u003cp\u003eRausu kombu kelp has a very strong umami taste compared to other kombu kelp, so if you want to make soup stock, it is recommended to take the soup stock only with Rausu kombu kelp and use the rich taste as it is in the dish.\u003cbr\u003e\u003cbr\u003eIn addition, it has a soft and melty texture and the umami is easy to come out from the surface, so it is delicious even if you eat it as it is. You can also use it for the kombujime method (curing ingredients with dried kombu) to add plenty of umami to seafood and vegetables.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- kombu stock --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUse It To Make Kombu Based Stock (Kombu Dashi)\u003c\/h3\u003e\n\u003cp\u003eThe firm and rich soup stock of Rausu kombu kelp is suitable for simple noodle soups and hot pots that bring out the flavorful taste. Because of its strong umami, you can make a satisfying dish even if you only add a little salt.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/JjPFeNzHhdY\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eUdon With Kombu Stock\u003c\/span\u003e\u003cbr\u003eIngredients (for 2 people)\u003cbr\u003e\u003cbr\u003e1L Kombu Stock\u003cbr\u003e1 tsp Soy Sauce\u003cbr\u003eA little salt\u003cbr\u003e2 Portions Udon Noodles\u003cbr\u003eYour favorite toppings (green onions, seaweed, eggs, kamaboko, wakame seaweed, etc.)\u003c\/p\u003e\n\u003cp\u003e1. Heat a pot of kombu kelp stock over medium heat, turn off the heat when bubbles start to appear from the bottom of the pot, and leave it for about 5 minutes. \u003cbr\u003e\u003cbr\u003e2. Boil the udon noodles in another pot. \u003cbr\u003e\u003cbr\u003e3. Add salt and soy sauce to pot number 1, put it on low heat again, and turn off the heat just before boiling. \u003cbr\u003e\u003cbr\u003e4. Put the boiled udon noodles in a bowl and pour the soup stock and enjoy with your favorite toppings.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe kombu stock (kombu dashi), which allows you to enjoy the rich flavor of Rausu kombu kelp as it is, can be used as a soup stock for other simple noodle dishes as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_06.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eChicken Hot Pot\u003c\/span\u003e\u003cbr\u003eIngredients (for 2 people)\u003cbr\u003e\u003cbr\u003e1L Kombu Stock\u003cbr\u003e250g Chicken Thigh\u003cbr\u003e1\/8 Chinese Cabbage\u003cbr\u003e1 Green Onion\u003cbr\u003e4 Shiitake Mushrooms\u003cbr\u003e1 Bunch Of Mizuna\u003cbr\u003e1\/4 Tofu\u003c\/p\u003e\n\u003cp\u003e1. Cut all the ingredients into bite-sized pieces that are easy to eat. \u003cbr\u003e\u003cbr\u003e2. Heat a pan of kombu stock and add chicken thighs just before boiling.\u003cbr\u003e\u003cbr\u003e3. When it boils, add Chinese cabbage, green onions, and shiitake mushrooms.\u003cbr\u003e\u003cbr\u003e4. Add tofu and mizuna, and when it boils again, turn off the heat and it's done.\u003c\/p\u003e\n\u003cp\u003eIt is known that when combined with meat, fish, shellfish, and mushrooms (especially shiitake mushrooms that are rich in guanylic acid), the taste of kombu kelp is further enhanced. We recommend using Rausu kombu kelp to make all kinds of dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_05.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003c!-- use as dried kombu --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUse The Dried Kombu Kelp As It Is\u003c\/h3\u003e\n\u003cp\u003eYou can easily enjoy the rich umami of Rausu as a kombu rolls by taking advantage of the umami that is easily released from the kombu surface.\u003cbr\u003e\u003cbr\u003eAlso, because it is rich in dietary fiber and soft, it is perfect for a healthy snack to eat when you are hungry.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_051.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombujime (Kombu Cured Sashimi)\u003c\/span\u003e\u003cbr\u003eIngredients (For 2 People)\u003cbr\u003e\u003cbr\u003eAppropriate Amount Rausu Kombu Kelp\u003cbr\u003eAppropriate Amount Sashimi\u003cbr\u003eAppropriate Amount of Raw Vegetables (Cucumbers, Carrots, Chinese Cabbage, Turnips, Etc.)\u003cbr\u003eAppropriate Amount Salt\u003c\/p\u003e\n\u003cp\u003e1. Prepare two pieces of kombu kelp in the appropriate size to sandwich the ingredients from above and below. Lightly clean the surface of the kombu sheet with a dry cloth and place it on top of plastic wrap. Sprinkle a little salt on it, arrange the bite-sized sashimi and vegetables that are thinly cut, make sure they do not overlap. Sprinkle a little salt on the ingredients and cover it with another kombu sheet. \u003cbr\u003e\u003cbr\u003e2. Wrap it in a tight wrap so the kombu sheets are properly sticking to the ingredients. Put a weight on it, and let it sit in the refrigerator for 1 hour or more.\u003c\/p\u003e\n\u003cp\u003eIf you let it sit in the refrigerator for a short time, the kelp will scent softly and elegantly. The longer you let it sit, the more you can enjoy the strong umami that has absorbed into the ingredients that have become moist and squeezed.\u003cbr\u003e\u003cbr\u003e* When tightening sashimi with kombu, please eat it as soon as possible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- use the leftover kombu --\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCook The Leftover Kombu After Extracting The Stock\u003c\/h3\u003e\n\u003cp\u003eRausu kombu kelp after you extract stock from it is very soft and easy to chew compared to other kelp. Even small children and elderly people can enjoy it without worry. By eating whole kombu kelp, you can also ingest nutrients that are not extracted into the kombu stock.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/yQnBmzPCLP8\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombu Tsukudani (Seafood or seaweed simmered in soy sauce and mirin)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e60g Rausu Kombu\u003cbr\u003e300ml Water\u003cbr\u003e2 tbsp Vinegar\u003cbr\u003e2 tbsp Sake\u003cbr\u003e2 tbsp Sugar\u003cbr\u003e2 tbsp Soy Sauce\u003cbr\u003e2 tbsp Mirin\u003c\/p\u003e\n\u003cp\u003e1. After extracting the kombu dashi stock, chop the leftover kombu sheets, and put it into a pot. \u003cbr\u003e\u003cbr\u003e2. Add water and vinegar. Cook over medium heat. When it boils, add sake, sugar, soy sauce and mirin. Simmer on low heat for 30 minutes.\u003cbr\u003e\u003cbr\u003e3. Simmer until the water is gone and you're done.\u003c\/p\u003e\n\u003cp\u003eIf you only have a small amount of leftover kombu after making kombu dashi stock, you can cut it into small pieces and store it in the freezer for the time being. You can thaw it and make tsukudani after you have saved enough leftover kombu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid-forming substances such as meat, carbohydrates, sugar, and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\" width=\"100%\" alt=\"Kombu Health Benefits\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- kombu water --\u003e\n\u003cp\u003eFor those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eRausu Kombu Water (Kombu Tea)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1.5L Water\u003cbr\u003e20g Kombu Kelp\u003c\/p\u003e\n\u003cp\u003e1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.\u003cbr\u003e\u003cbr\u003e2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.\u003c\/p\u003e\n\u003cp\u003e* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\" style=\"margin-bottom: 2%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_12.jpg\" width=\"100%\" alt=\"Kombu Kelp Water\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life' and is a reassuring ally for daily health maintenance and beauty purposes. \u003cbr\u003e\u003cbr\u003eYou can drink it as it is or use it as a soup stock for cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\" alt=\"Kombu Health Benefits\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHighest Quality Rausu Kombu Kelp, Selected By Skilled Connoisseur\u003c\/h2\u003e\n\u003cp\u003eKawashimaya's Rausu kombu kelp is prepared carefully with the harvesting knowledge and experience of a kombu specialty shop in Hokkaido. Therefore the quality is guaranteed.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_13.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe manufacturing process of other kombu kelp is usually about one week, but Rausu kombu kelp is carefully processed over a long period of about three weeks. Rausu kombu is dried in the sun, moistened with night dew, stretched, and dried again. This process is repeated many times to carefully make the best Rausu kombu kelp.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_03.jpg\" width=\"100%\" alt=\"Rausu Kombu Kelp\"\u003e\u003c\/div\u003e\n\u003cp\u003eRausu kombu kelp is flatter and more beautiful than other kombu kelp. This is because it goes through a manufacturing process distinct to Rausu kombu kelp called fillet cutting that cuts off the folds at both ends with scissors. This work destroys the cell wall, making it easier to get the umami.\u003cbr\u003e\u003cbr\u003eRausu Kombu kelp is called ‘The King of Kombu’ due to the time-consuming and delicate process of craftsmanship and the power of nature shown in the kombu kelp.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eCheck out our high quality kombu varieties\u003c\/h3\u003e\n\u003c!-- product variations 2 --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\" style=\"text-decoration: underline;\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\" style=\"text-decoration: underline;\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\" style=\"text-decoration: underline;\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\" width=\"100%\" alt=\"Color\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\" style=\"text-decoration: underline;\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\" width=\"100%\" alt=\"Kawashimaya Kombu Product Story\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003e In cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003e We hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- QnA --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat are the characteristics of Rausu kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eRausu kombu is characterized by its outstanding umami that you can feel even if you eat it as it is. Its soft texture is also a distinctive trait of Rausu. In addition, you can get a rich soup stock with a rich golden color that is fragrant and tasty. Rausu kombu kelp has a strong umami flavor, so you can make highly satisfying dishes even if you use a small amount of salt.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eIs there a particularly recommended way to use Rausu kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eThe rich Rausu kombu stock with plenty of umami is suitable for simple dishes such as hot pot and noodle soup. Also, if you cure sashimi or vegetables with Rausu kombu sheets, you can increase the taste of sashimi and vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy is Rausu kombu said to be the highest quality kombu?\u003c\/dt\u003e\n\u003cdd\u003eRausu kombu kelp is rare and high-quality kelp that grows only in the Rausu area on the south side of the Shiretoko Peninsula, which is especially rich in minerals and other nutrients, so it is traded at a high price. \u003cbr\u003e\u003cbr\u003eIn addition, the manufacturing process of other kombu kelp is usually about one week, but Rausu kombu kelp is carefully dried over a long period (about three weeks) because of the repeating process of moistening with night dew, stretching, and drying.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI would like to drink kombu kelp water (kombu tea) every day for my health. Can I make it with Rausu kombu kelp?\u003c\/dt\u003e\n\u003cdd\u003eWe recommend kelp water made from Rausu kombu kelp, which has an exceptionally rich flavor among other kelp. Rausu kombu water can make you feel full if you drink it on an empty stomach. \u003cbr\u003e\u003cbr\u003eCut about 5g of Rausu kombu kelp per 500ml of water, put it in a pitcher, etc., and store it in the refrigerator. After 1 to 2 days, the kombu stickiness will dissolve in the water. The recommended daily intake is one glass.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that kombu kelp is good for your health, is that true?\u003c\/dt\u003e\n\u003cdd\u003eKombu kelp is a strong alkaline food that is good for people with a modern lifestyle that tend to be unhealthy. It is also rich in calcium, minerals, dietary fiber, and vitamins.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that eating too much kombu kelp is dangerous, is that true?\u003c\/dt\u003e\n\u003cdd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDietary fiber and iodine contained in kelp have a strong effect, so if you take too much every day, it may cause stomach and thyroid disorders. But, there is no problem if you intake kombu kelp as a soup stock or cooking ingredients in a reasonable amount. One cup of kombu kelp water is the standard intake per day.\u003c\/span\u003e\u003c\/span\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Detail Product Detail\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu, Hokkaido, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\" alt=\"Kombu Product Detail\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42065145266414,"sku":"163357032","price":1647.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2984_00_en.jpg?v=1637135856"},{"product_id":"seaweed_07","title":"Hokkaido Kombu Kelp 3 Types Set 80g-100g - Additive-Free, Carefully Selected High-Quality Hidaka Kombu, Rishiri Kombu, And Rausu Kombu","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\" div=\"\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- About --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEnjoy Authentic Japanese Food With 3 Kinds Of High Quality Kombu\u003c\/h2\u003e\n\u003cp\u003eThere are various types of kombu kelp, which is the basis of Japanese food. Kombu kelp is commonly used as a suitable base for stock.\u003cbr\u003e\u003cbr\u003eWe have prepared 3 types of Kombu with different characteristics that you can fully enjoy. These are carefully selected high quality Hidaka kombu kelp (80g), Rishiri kombu kelp (100g), and Rausu kombu kelp (100g).\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu Set\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e* From the left, Hidaka, Rishiri, and Rausu\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B09JNT9YKC?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003c!-- difference between each kombu --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Hidaka, Rishiri, And Rausu Kombu Kelp\u003c\/h2\u003e\n\u003cp\u003eThere are various types of kombu stock.\u003cbr\u003e\u003cbr\u003eThe three types of kombu kelp provided by Kawashimaya are Hidaka kombu, Rishiri kombu, and Rausu kombu\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- comparison table --\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eHidaka\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e General everyday cooking. Can be found as a commercial onigiri filling\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics: \u003c\/b\u003eMellow flavored, yellowish color\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 1344mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Soft after boiled\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Miso soup, simmered soup stock, oden ingredients, kombu rolls, etc.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Rishiri Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_11.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRishiri\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Restaurant cooking and vegetarian food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics: \u003c\/b\u003eClear, no particular odd taste\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 1985mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Hard\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Suimono (clear soup), yudofu (boiled tofu), soup stock, kelp water\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Rishiri Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_22.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRausu\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cb\u003eCan be found in:\u003c\/b\u003e Highest grade cooking, special occasions.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e Characteristics: \u003c\/b\u003eVery strong umami, prominent both in color and flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUmami Content (※):\u003c\/b\u003e 2286mg\/100g\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTexture:\u003c\/b\u003e Easily dissolvable\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMain Uses:\u003c\/b\u003e Stock for hot pot, soup stock, salt ramen, kelp water, kobujime (a technique of preserving fish between kombu sheets)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Rausu Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_3_33.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"font-size: smaller; color: gray;\"\u003e※NPO Umami Information Center\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- product variations --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg alt=\"カラー\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg alt=\"カラー\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg alt=\"カラー\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg alt=\"カラー\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- intro each kombu type --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThick First Grade Natural Hidaka Kombu, Grown By The Rough Seas\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eHidaka kombu kelp from the Hidaka region in Southern Hokkaido has a unique flavor that is unique to kelp. Moreover, the soup stock derived from Hidaka kombu kelp is well-suited for various dishes.\u003cbr\u003e\u003cbr\u003eFrom hot pot to soup, you can use this kombu kelp to make the stock base for everyday cooking. Because the kombu is thick and does not crumble easily, you can enjoy a nice bite and texture even when it is boiled.\u003cbr\u003e\u003cbr\u003eHidaka kombu is kombu kelp that is popular with many people because of its reasonable price and reliable quality. It is also used as an ingredient in commercially available rice balls in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFirst Grade Rishiri Kombu: Characterized By Elegant, Beautiful, And Clear Soup Stock With No Peculiar Taste\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rishiri Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eRishiri kombu kelp is harvested in the coasts of Rishiri Island, Rebun Island, and Wakkanai in northern Hokkaido.\u003cbr\u003e\u003cbr\u003eIt features a fragrant and elegant soup stock, and it is colorless and transparent, so you don't have to worry about the color transfer to the dish.\u003cbr\u003e\u003cbr\u003eIt is often used in restaurants and vegetarian dishes, as well as yudofu (boiled tofu) and soup. Rishiri is kombu kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Rich Prominent Taste of Rausu, The King of Kombu\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eRare Rausu kombu kelp that grows only in the Rausu area on the south side of the Shiretoko Peninsula, which is particularly rich in minerals and other nutrients, is known as the ‘King of Kombu’ and is widely known as high-class kombu kelp.\u003cbr\u003e\u003cbr\u003eIt is softer and more palatable than other kombu kelp, so it is delicious even if you eat it as it is in a dry state. You can also use Rausu to make kombujime, a technique to preserve ingredients by keeping them between kombu sheets. Rausu will increase the taste of sashimi and vegetables while also keeping the original taste of the ingredients.\u003cbr\u003e\u003cbr\u003eRausu kombu kelp produces a rich, fragrant, golden-colored soup stock that plays a leading role in the flavor of hot pot dishes and noodle dishes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- how to use --\u003e \u003c!-- kombu stock --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eUse It To Make Kombu Based Stock (Kombu Dashi)\u003c\/h2\u003e\n\u003cp\u003eOnce you know how to make the basic kombu stock, you can apply its flavor to various dishes.\u003cbr\u003e\u003cbr\u003eIt is recommended not only to use it for soup and simmered dishes, where the soup stock plays a leading role but also to add richness and umami to stir-fried dishes.\u003cbr\u003e\u003cbr\u003eKombu stock can be refrigerated for a few days and frozen for longer, so it will save you time if you make them in one big batch.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/JjPFeNzHhdY\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRecipes With Hidaka Kombu\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Miso Soup With Kombu Stock\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_03.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eMiso Soup With Tofu And Wakame Seaweed\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e70g Silken Tofu\u003cbr\u003e2-3g Dried Seaweed\u003cbr\u003e300ml Kombu Stock (Kombu Dashi)\u003cbr\u003e1.5 tbsp Miso\u003c\/p\u003e\n\u003cp\u003e1. Put kombu dashi stock in a pan, heat it over medium heat until just before boiling, add dried wakame seaweed that has been rehydrated with water, then add silken tofu that has been cut into bite-sized pieces. Boil for 2 to 3 minutes.\u003cbr\u003e\u003cbr\u003e2. Turn off the heat, dilute miso paste, mix it with the soup stock in the pot and stir thoroughly.\u003c\/p\u003e\n\u003cp\u003eIf you use kombu-based stock, the natural taste of simple miso soup will be greatly enhanced. Miso soup made from nutritious kombu is also recommended for those who want to improve into a healthier lifestyle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRecipes With Rishiri Kombu\u003c\/h3\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/BuJNwCzn4Nc\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eTofu And Egg Soup\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e70g Silken Tofu\u003cbr\u003e1 Beaten Egg\u003cbr\u003e300ml Kombu Stock (Kombu Dashi)\u003cbr\u003e2 tsp Light Soy Sauce\u003cbr\u003eA little salt\u003c\/p\u003e\n\u003cp\u003e1. Put kombu stock in a pan and heat it over medium heat. Just before boiling, reduce the heat to low and add the cubed silken tofu. \u003cbr\u003e\u003cbr\u003e2. Turn up the heat, pour the beaten egg all over so that it spreads throughout the soup. \u003cbr\u003e\u003cbr\u003e3. Add light soy sauce and salt to season, and it's done.\u003c\/p\u003e\n\u003cp\u003eMiso soup tends to be the most popular soup on the table, but with Rishiri kombu kelp, soup with a beautiful clear color can be an option that you can enjoy with a wide variety of ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRecipes With Rausu Kombu\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_06.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eUdon With Kombu Stock\u003c\/span\u003e\u003cbr\u003eIngredients (for 2 people)\u003cbr\u003e\u003cbr\u003e1L Kombu Stock\u003cbr\u003e1 tsp Soy Sauce\u003cbr\u003eA little salt\u003cbr\u003e2 Portions Udon Noodles\u003cbr\u003eYour favorite toppings (green onions, seaweed, eggs, kamaboko, wakame seaweed, etc.)\u003c\/p\u003e\n\u003cp\u003e1. Heat a pot of kombu kelp stock over medium heat, turn off the heat when bubbles start to appear from the bottom of the pot, and leave it for about 5 minutes. \u003cbr\u003e\u003cbr\u003e2. Boil the udon noodles in another pot. \u003cbr\u003e\u003cbr\u003e3. Add salt and soy sauce to pot number 1, put it on low heat again, and turn off the heat just before boiling. \u003cbr\u003e\u003cbr\u003e4. Put the boiled udon noodles in a bowl and pour the soup stock and enjoy with your favorite toppings.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe kombu stock (kombu dashi), which allows you to enjoy the rich flavor of Rausu kombu kelp as it is, can also be used as a soup stock for other simple noodle dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_05.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eChicken Hot Pot\u003c\/span\u003e\u003cbr\u003eIngredients (for 2 people)\u003cbr\u003e\u003cbr\u003e1L Kombu Stock\u003cbr\u003e250g Chicken Thigh\u003cbr\u003e1\/8 Chinese Cabbage\u003cbr\u003e1 Green Onion\u003cbr\u003e4 Shiitake Mushrooms\u003cbr\u003e1 Bunch Of Mizuna\u003cbr\u003e1\/4 Tofu\u003c\/p\u003e\n\u003cp\u003e1. Cut all the ingredients into bite-sized pieces that are easy to eat. \u003cbr\u003e\u003cbr\u003e2. Heat a pan of kombu stock and add chicken thighs just before boiling.\u003cbr\u003e\u003cbr\u003e3. When it boils, add Chinese cabbage, green onions, and shiitake mushrooms.\u003cbr\u003e\u003cbr\u003e4. Add tofu and mizuna, and when it boils again, turn off the heat and it's done.\u003c\/p\u003e\n\u003cp\u003eIt is known that when combined with meat, fish, shellfish, and mushrooms (especially shiitake mushrooms that are rich in guanylic acid), the taste of kombu kelp is further enhanced. We recommend using Rausu kombu kelp to make all kinds of dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- use as dried kombu --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eUse The Dried Kombu Kelp As It Is\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRecipes With Hidaka Kombu\u003c\/h3\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/EJmqnCHsQUM\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKonbu Kinpira (Simmered Kombu Kelp)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e2 Pcs Hidaka Kombu\u003cbr\u003e200ml Water (to rehydrate the kombu sheets)\u003cbr\u003e1 Red Pepper\u003cbr\u003e1 tsp Sesame Oil\u003cbr\u003e1 tbsp Soy Sauce\u003cbr\u003e1 tbsp Mirin\u003cbr\u003e70g Silken Tofu\u003cbr\u003eAppropriate amount of ground sesame\u003c\/p\u003e\n\u003cp\u003e1. Soak the kombu kelp in water for about 20 minutes. \u003cbr\u003e\u003cbr\u003e2. When the kelp is softened, remove it from the water and chop it into small pieces. (Do not throw away the water soaked in kelp, but use it as soup stock.) \u003cbr\u003e\u003cbr\u003e3. Cut the red pepper into small pieces. \u003cbr\u003e\u003cbr\u003e4. Heat a frying pan to warm the sesame oil and fry the red pepper.\u003cbr\u003e\u003cbr\u003e5. Add chopped kelp and stir fry.\u003cbr\u003e\u003cbr\u003e6. Stir fry over medium heat for about 3 minutes, sprinkle with salty sauce and mirin. Mix well then add sesame seeds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRecipes With Rishiri Kombu\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rishiri Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_031.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eRadish Senmaizuke (Pickled Radish)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1\/4 radish\u003cbr\u003e1 tsp Salt\u003cbr\u003e25ml Vinegar\u003cbr\u003e15g Sugar\u003cbr\u003eA little Red pepper\u003cbr\u003e5 cm Kombu Kelp (cut into small pieces)\u003c\/p\u003e\n\u003cp\u003e1. Peel the radish, cut into thin slices of 3 to 5 mm, soak in salt and leave for about 5 minutes to drain and squeeze the moisture. \u003cbr\u003e\u003cbr\u003e2. Put Rishiri kombu kelp and seasonings in a ziplock and knead lightly from the outside. Add the radish from 1, and knead again to blend it into the whole radish.\u003cbr\u003e\u003cbr\u003e3. Remove the air, seal it, and let it sit in the refrigerator for at least a day.\u003c\/p\u003e\n\u003cp\u003eSenmaizuke is synonymous with Kyoto pickles that incorporate beautiful white turnips. However, you can easily make delicious Senmaizuke at home using Rishiri kombu kelp and radish.\u003cbr\u003e\u003cbr\u003eWith the delicious taste of kombu kelp and the crispness of radish, it is a dish that can be expected to be loved by everyone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eRecipes With Rausu Kombu\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_051.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombujime (Kombu Cured Sashimi)\u003c\/span\u003e\u003cbr\u003eIngredients (For 2 People)\u003cbr\u003e\u003cbr\u003eAppropriate Amount Rausu Kombu Kelp\u003cbr\u003eAppropriate Amount Sashimi\u003cbr\u003eAppropriate Amount of Raw Vegetables (Cucumbers, Carrots, Chinese Cabbage, Turnips, Etc.)\u003cbr\u003eAppropriate Amount Salt\u003c\/p\u003e\n\u003cp\u003e1. Prepare two pieces of kombu kelp in the appropriate size to sandwich the ingredients from above and below. Lightly clean the surface of the kombu sheet with a dry cloth and place it on top of plastic wrap. Sprinkle a little salt on it, arrange the bite-sized sashimi and vegetables that are thinly cut, make sure they do not overlap. Sprinkle a little salt on the ingredients and cover it with another kombu sheet. \u003cbr\u003e\u003cbr\u003e2. Wrap it in a tight wrap so the kombu sheets are properly sticking to the ingredients. Put a weight on it, and let it sit in the refrigerator for 1 hour or more.\u003c\/p\u003e\n\u003cp\u003eIf you let it sit in the refrigerator for a short time, the kelp will scent softly and elegantly. The longer you let it sit, the more you can enjoy the strong umami that has absorbed into the ingredients that have become moist and squeezed.\u003cbr\u003e\u003cbr\u003e* When tightening sashimi with kombu, please eat it as soon as possible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- use the leftover kombu --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCook The Leftover Kombu After Extracting The Stock\u003c\/h2\u003e\n\u003cp\u003eIt is especially recommended to cook kombu kelp after extracting the stock from it. One of the best ways to cook it is to simmer it with vinegar and soy sauce (Tsukudani)i, which makes the best use of the softness of simmered kombu kelp.\u003cbr\u003e\u003cbr\u003eBy eating whole kombu kelp, you can also ingest nutrients that are not extracted into the kombu stock.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/yQnBmzPCLP8\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombu Tsukudani (Seafood or seaweed simmered in soy sauce and mirin)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e60g Leftover Kombu\u003cbr\u003e300ml Water\u003cbr\u003e2 tbsp Vinegar\u003cbr\u003e2 tbsp Sake\u003cbr\u003e2 tbsp Sugar\u003cbr\u003e2 tbsp Soy Sauce\u003cbr\u003e2 tbsp Mirin\u003c\/p\u003e\n\u003cp\u003e1. After extracting the kombu dashi stock, chop the leftover kombu sheets, and put them into a pot. \u003cbr\u003e\u003cbr\u003e2. Add water and vinegar. Cook over medium heat. When it boils, add sake, sugar, soy sauce, and mirin. Simmer on low heat for 30 minutes.\u003cbr\u003e\u003cbr\u003e3. Simmer until the water is gone and you're done.\u003c\/p\u003e\n\u003cp\u003eIf you only have a small amount of leftover kombu after making kombu dashi stock, you can cut it into small pieces and store it in the freezer for the time being. You can thaw it and make tsukudani after you have saved enough leftover kombu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid-forming substances such as meat, carbohydrates, sugar, and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Health Benefits\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- kombu water --\u003e\n\u003cp\u003eFor those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eKombu Water (Kombu Tea)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1.5L Water\u003cbr\u003e20g Kombu Kelp\u003c\/p\u003e\n\u003cp\u003e1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.\u003cbr\u003e\u003cbr\u003e2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.\u003c\/p\u003e\n\u003cp\u003e* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.\u003c\/p\u003e\n\u003cdiv style=\"margin-bottom: 2%;\" class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Kelp Water\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_12.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life’ and is a reassuring ally for daily health maintenance and beauty purposes. \u003cbr\u003e\u003cbr\u003eYou can drink it as it is or use it as a soup stock for cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHigh Quality Kombu, Selected By Skilled Connoisseur\u003c\/h2\u003e\n\u003cp\u003eKawashimaya Kombu products includes Hidaka kombu, which is carefully prepared by a specialty shop in the Hidaka region of Hokkaido that has a wealthy knowledge and experience in handling kombu; and high-quality Rishiri kombu and Rausu kombu that are developed by making use of the horizontal connection of kelp fishermen in Hokkaido.\u003cbr\u003e\u003cbr\u003eIn cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which variant will satisfy our customers. We only handle the highest quality kombu: grade 1 and grade 2. \u003cbr\u003e\u003cbr\u003eThe taste, umami, and characteristics of each kombu kelp are completely unique. \u003cbr\u003e\u003cbr\u003eFeel free to try all three and find the best kombu to your preference.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_09.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eCheck out our high quality kombu varieties\u003c\/h3\u003e\n\u003c!-- product variations 2 --\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003e\u003cimg alt=\"カラー\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003eHidaka Kombu 80g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003e\u003cimg alt=\"カラー\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003eRishiri Kombu 100g\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003e\u003cimg alt=\"カラー\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_00_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003eRausu Kombu 100g\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli style=\"width: 24.3%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003e\u003cimg alt=\"カラー\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/seaweed_07\"\u003eKombu 3 Types Set\u003cbr\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu Product Story\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003eWe have prepared three types of kombu kelp while considering many times which types of kombu will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003e We hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- QnA --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI would like to drink kombu kelp water (kombu tea) every day for my health. Which kombu is recommended to make it?\u003c\/dt\u003e\n\u003cdd\u003eWe recommend Rishiri or Rausu, which have a lot of nutrients that can dissolve into the water. Since the dietary fiber of Hidaka kelp is strong, it is difficult to dissolve in water. It’s not impossible, but if you expect significant health effects from kombu water, we recommend Rishiri or Rausu.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that kombu kelp is good for your health, is that true?\u003c\/dt\u003e\n\u003cdd\u003eKombu kelp is a strong alkaline food that is good for people with a modern lifestyle that tend to be unhealthy. It is also rich in calcium, minerals, dietary fiber, and vitamins.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that eating too much kombu kelp is dangerous, is that true?\u003c\/dt\u003e\n\u003cdd\u003eDietary fiber and iodine contained in kelp have a strong effect, so if you take too much every day, it may cause stomach and thyroid disorders. But, there is no problem if you intake kombu kelp as a soup stock or cooking ingredients in a reasonable amount. One cup of kombu kelp water is the standard intake per day.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eHidaka Kelp, Rishiri Kelp, Rausu Kelp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003eHidaka (80g), Rishiri (100g), Rausu (100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eMade In Hokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Kombu Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a298234_01_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42065207754990,"sku":"164161049","price":3327.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a298234_01_en.jpg?v=1637136083"},{"product_id":"soy-sauce_023","title":"Organic Shoyu Soy Sauce (Koikuchi) 900ml, Additives-Free Old-Fashioned Natural Brewed Cedar Tub (Kioke), 100% Made in Japan","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Mellow and Fragrant, Organic Dark Shoyu That Aged In a Cedar Tub\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_001.jpg\" alt=\"Organic Shoyu (Kokuchi)\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe domestically produced organic shoyu, which is carefully made from safe ingredients, has a rich flavor that will transform your normal dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe mellow flavor brewed by aging in a cedar tub for over a year and the sense of security that's made without salts based on carefully selected organic and domestic ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo combine both of those points, the skilled craftsmen have spared no effort to create this soy sauce gem.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Organic Shoyu Soy Sauce (Koikuchi) is now available on Amazon USA, packed in a special bottle (410ml). Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/45InTCF\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Live\" Cedar Tub (Kioke) Brews for Delicious Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_002.jpg\" alt=\"Cedar Tub for Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKawashimaya's domestic organic shoyu is made by traditional cedar tub natural brewing, including the cedar tub that has been passed down since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCedar tubs, which have been used to make shoyu since ancient times, have been steadily decreasing due to incompatibility with cost-effectiveness. It is now said that making shoyu in cedar tubs is less than 1% of domestic shoyu production.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the cedar tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor. It is also scientifically proven that \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eglutamic acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, an umami ingredient, increases by adding shoyu in a cedar tub.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_003.jpg\" alt=\"Traditional Wooden Tub\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThat's why we continue to adhere to the ancient Japanese natural manufacturing method using traditional cedar tubs where the bacteria that have grown delicious shoyu for over 130 years have settled down.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong Commitment to Domestic and Safe Raw Materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials used are organic domestic soybeans, wheat, natural salt, and freshwater. We make really safe and secure shoyu without relying on cheap raw materials and additives imported overseas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_004.jpg\" alt=\"Domestic Soybeans\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout 97% of Japanese shoyu is made from overseas soybeans and fat-processed soybeans (flake-shaped soybeans excluding oil). Still, Kawashimaya's domestic organic shoyu is less than the remaining 3% of domestic soybeans. It is made using high-quality organic soybeans grown by Japanese farmers with magnificent care. Similarly, for wheat, we use only carefully selected wheat that is organic and domestically produced.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* Currently, soybeans are produced in Hokkaido, Ishikawa, Yamagata, or Aomori, while wheat is produced in Hokkaido or Ishikawa, but it may change due to bad weather.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_005.jpg\" alt=\"Domestic Wheat\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeawater salt, which uses 100% seawater from Ako, Hyogo Prefecture, the home of salt, gives the soy sauce a deep salty taste and mellowness without horns and helps fermentation and aging.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_006.jpg\" alt=\"Ako Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe famous water of the clear stream Sugihara River in Kita-Harima, Hyogo Prefecture, which is used as the water for preparation, gives the shoyu a soft texture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_007.jpg\" alt=\"Famous Water of the Sugihara River\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n \t\u003csection\u003e\n\t\t\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSafe Ingredients are Checked with Several Thorough Inspections\u003c\/span\u003e\u003c\/h2\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo ensure the shoyu was made with safe ingredients, the domestic wheat used during the production was well-evaluated as safe raw ingredients according to \u003cb\u003eResidual Pesticide Inspection, Heavy Metal Inspection, and GMO (Genetically Modified Organism) Inspection\u003c\/b\u003e issued by SGS Japan.\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/darksoysauce_inspectionresult.jpg\" alt=\"safe_ingredients_inspection_result\"\u003e\u003c\/div\u003e\n\t\t\u003cp class=\"img_cap\"\u003e(Ingredients Inspection Result in Japanese by SGS Japan)\u003c\/p\u003e\n\t\t\u003cbr\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis shoyu is the suitable pick for those particular in choosing safe raw ingredients for everyday use soy sauce. Please use it every day without worry.\u003c\/span\u003e\u003c\/p\u003e\n\t\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDark Shoyu is a Versatile Seasoning that Can Make You Happy with Just One Bottle\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark soy sauce accounts for 80% of the total consumption of soy sauce nationwide, and it is a perfect soy sauce for everyday use that goes well with anything from soy sauce to cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light soy sauce (salt content 18-19%), but the salt content can be said to be modest.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0081.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and transparent reddish brown color, which is said to be \"a proof of delicious soy sauce,\" and the mellow taste that is carefully brewed with high-quality raw materials. This is a characteristic of \"real soy sauce\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0082.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and clear color stands out even when compared to the commercially available dark soy sauce (right).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEnhance Your Normal Quality Dishes with Just One Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in aroma and umami when you use it in your daily cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the Flavor of Shoyu on the Raw Cold Tofu And Sashimi\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eJust add a little shoyu to your simple side dish, the taste of \"real\" shoyu will be significantly enhanced, and the satisfaction of your daily dining table will be intensified!\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_009.jpg\" alt=\"For cold tofu and sashimi\"\u003e\u003c\/div\u003e\n\u003ch5\u003eAdd Aroma to Hot Dishes\u003c\/h5\u003e\n\u003cp\u003eThe deep taste of domestic organic shoyu goes well with the richness of egg yolk.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_010.jpg\" alt=\"For rice with eggs\"\u003e\u003c\/div\u003e\n\u003cp\u003eIn addition, the fragrant shoyu scent will complement the ingredients just by hanging it on grilled fish.\u003c\/p\u003e\n\u003ch5\u003eEnjoy the Richness of Shoyu by Seasoning Your Stir-Fried And Simmered Dishes\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_011.jpg\" alt=\"For stir-fry and simmered dishes\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe richness of authentic shoyu adds depth to the dish. Frequently made stir-fried and simmered dishes have a deep taste that you won't get tired of.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Simple Recipe Featuring Dark Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu is indispensable for everyday cooking, but somehow, it plays a supporting role in supporting the main dish as well. Occasionally, why don't we enjoy the rich flavor of a recipe with shoyu as the main character?\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTuna with Garlic and Shoyu Pasta\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_012.jpg\" alt=\"Soy sauce pasta\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients (2 serving)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePasta for 2 people (about 200g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of Your favorite mushrooms (Enoki Mushrooms, Shimeji Mushrooms, Maitake Mushrooms, etc.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Tuna Can\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece of Garlic (or tube)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp (+ a little) Shoyu \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Olive Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little salt and pepper\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoil water in a large saucepan, sprinkle salt on the water, and boil the pasta on time (a little boiled soup is set aside).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChopped the mushrooms into tiny pieces that are easy to eat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd olive oil to a heated frying pan. And then, add canned tuna, grated garlic, and soy sauce, and lastly, fry the mushrooms.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd a little pasta and boiled juice (from step 1) to the frying pan and let it blend in well so that the frying pan doesn't burn.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eServe on a plate, sprinkle with shoyu and pepper from above, and it's completed. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe also recommend toppings such as green onions, mitsuba parsley, and chopped seaweed if you like.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe main dish, where you can enjoy the presence of high-quality shoyu with a small amount of ingredients and without spending your time. Really suitable for busy people.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRice with Versatile Garlic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LJsK4H_Xouw\" alt=\"Garlic shoyu\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of garlic chives (about 100g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sesame Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little red pepper (whether it's sliced ​​or flakes)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFinely chop the garlic chives.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut (1) red pepper in a bottle sterilized with boiling water, and pour mirin, shoyu, and sesame oil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix it with clean chopsticks. After that, cover it well and store it in the refrigerator.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe taste becomes more profound as time goes by, so we recommend you start eating it after a few days. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf it's sealed in a bottle, it can be stored in the refrigerator for about one month.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGarlic chives, which represent flavored vegetables, are combined with fragrant soy sauce to create an appetizing seasoning. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJust add it to your usual dishes such as tofu, natto, salad, and rice with eggs to make it a very satisfying dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMellow Shoyu Steak Sauce\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/g7tbYDvBeuc\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2 tbsp Water\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1.5 tbsp Mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece each of grated garlic and ginger\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little of oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd oil to a frying pan, and add grated garlic and ginger. Fry it on medium heat until the aroma comes out.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd soy sauce, water, mirin, sake, and mix it at once in another bowl. After that, boil for 1 ~ 2 minutes to complete.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSprinkle on sautéed fish or meat and enjoy. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe sauce can be refrigerated for about a week.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe deep rich shoyu serves as the basis for a harmonious sauce and eliminates odors. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven a simple sautéed fish or meat will be a luxurious dish with a deep taste!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Reason Why it's not Low-salt Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_015.jpg\" alt=\"Reason for Not Reducing Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent soy sauce from rotting. Therefore, adding synthetic sweeteners as preservatives to low-salt soy sauce becomes necessary instead of reducing the salt content.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu Making Process That Spares No Effort, Even From Step One\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making, which is the key to shoyu brewing, takes time and effort, so the number of breweries that make their own koji is scrimpy, but we carefully selected it based on the belief that good shoyu can't be made without good koji. We are particular about shoyu brewing, which uses carefully selected wheat and soybeans, taking 40 hours to make koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_016.jpg\" alt=\"Koji Preparation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making differs depending on the temperature and humidity, wheat and beans, so it is always a serious game. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_017.jpg\" alt=\"Shoyu Koji\"\u003e\u003c\/div\u003e\n\u003cp class=\"img_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* The photo is shoyu koji)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix the finished koji with saltwater and put it in a traditional cedar tub. To adjust the lactic acid bacteria and yeast that brew the shoyu, manually stir while checking the degree.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_018.jpg\" alt=\"Stir\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWithout artificial temperature control, it takes more than a year to slowly ferment the mash with the power of nature to create a mellow flavor.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_019.jpg\" alt=\"Moromi fermentation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the finished mash on a squeezing machine and carefully squeeze the shoyu. Finally, it's sterilized by heating and then bottled to make the special domestic organic shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_020.jpg\" alt=\"Squeeze\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFounded in 1902, In a Traditional Brewery\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the foot of Mt. Sengamine, a mountain village where the water of the famous Mizumatsugai flows. Adachi Brewery has been brewing shoyu and miso there since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_021.jpg\" alt=\"Traditional brewery\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCarefully selected the safe and secure raw materials from its inception, \"don't forget the basic, no-nonsense in, we want to present our time and effort to provide a safe and delicious shoyu\" in the old-fashioned recipe that doesn't use additives as much as possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are still working on delivering shoyu while carefully inheriting this idea, which has been over 130 years since our founding.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Development Story\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDelivering the Japanese tradition of \"Cedar Tub Shoyu to the World\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_022.jpg\" alt=\"Large and Small Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu has long been famous as a typical seasoning in Japan. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Before the Edo period, most shoyu was made from \"wooden tubs\" made from cedarwood. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e In the cedar tub, there is a yeast that can only live in the brewery, and by achieving its own fermentation, it produces the unique flavor and richness of the cedar tub that cannot be experienced by metal tank brewing. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Shoyu with a deep taste is produced, but it has been steadily decreasing because it's difficult to process and cost-effective. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Meanwhile, Adachi Brewery, who cooperated in the commercialization of this product, manufactures shoyu in a cedar tub that has been used for over 100 years since its establishment.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We want to deliver this exceptional shoyu prepared in a cedar tub to Japanese and overseas customers. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We will provide it with the expectation that customers worldwide will support it. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Please enjoy the taste of our shoyu, which is different from the usually mass-produced shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSize Variations of Domestic Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_022\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_300_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 300g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_023\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 900g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the raw materials for this domestic organic shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials are domestic and organic soybeans, wheat, and natural salt from Ako. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe use the famous water of the Sugihara River, a clear stream in Kita-Harima, Hyogo Prefecture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the benefits of brewing shoyu in a wooden tub?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the wooden tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor of shoyu itself. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is also scientifically proven that glutamic acid, which is an umami ingredient, increases by adding shoyu in a wooden tub. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the reality is that it is steadily declining because it is not cost-effective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy do you stick to the natural brewing of shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you artificially control the temperature and humidity, you can shorten the brewing period to sell it more efficiently and cheaply. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the \"deliciousness, depth of taste, and umami\" are entirely different from natural brewing. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn natural brewing, which takes more than a year, yeast is most active and matures in summer, but yeast is still alive and fermented gently even in the cold autumn and winter, and it is only obtained at that time. Unique flavor and mellowness are added to the shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI'm trying to live a low sodium life. So, do you sell low-salt shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent shoyu from rotting. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTherefore, it becomes necessary to add synthetic sweeteners as preservatives to low-salt shoyu instead of reducing the salt content. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow is dark shoyu different from other shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark shoyu accounts for 80% of the total consumption of shoyu in general, and it is a perfect shoyu for everyday use that goes well with anything from shoyu to cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light shoyu (salt content 18-19%), but the salt content can be said to be plain.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease tell me the recommended usage of this shoyu!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in the aroma and umami of shoyu when you use it in your daily cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe shoyu itself is rich in flavor, so even if you use other seasonings more modestly than usual, you will be satisfied with the result!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic soybeans, organic wheat, and salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e900ml\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducing Area\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHyogo Prefecture\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 37px; top: 9793.6px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42157862715630,"sku":"165280408","price":1620.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Koikuchi-Shoyu-900ml.jpg?v=1642133632"},{"product_id":"other-seasoning_025","title":"Organic Green Yuzu Kosho 200g - Additive Free, 100% Ingredients Made In Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\n\t\u003csection\u003e\n\t\t\u003ch2\u003eOrganic Green Yuzu Kosho Paste from Natural Ingredients\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_01.JPG\" alt=\"Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eFeel the refreshing young citrus scent with pleasant spiciness from chili pepper. Less salt than most available yuzu kosho, no bitterness. JAS Certified (Equivalent to USDA Organic). Made in Japan.\u003c\/p\u003e\n\t\t\u003ch3\u003eWhat is Yuzu Kosho?\u003c\/h3\u003e\n\t\t\u003cp\u003e\n\t\tYuzu Kosho is a Japanese traditional spice condiment for many recipes. A small amount can boost the umami flavor and add spiciness to dishes. Use Yuzu Kosho sparingly on everything: season fried foods, steamed foods, grilled foods, sushi, and sashimi. Or add yuzu kosho to make salad dressings, dipping sauce, soups, stir-fires, hot pots, natto rice, mayo sandwich, etc.\n\t\t\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eBringing The Authentic Taste from Southern Japan\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_02.JPG\" alt=\"Green Yuzu Kosho in a Bowl\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eYuzu Kosho Paste by Kawashimaya is a gem product developed with care from Miyazaki Prefecture in the southern part of Japan. \u003cbr\u003e\u003cbr\u003e Please use Yuzu Kosho to spice up Japanese, Chinese, Italian, or Western cuisines! \u003cbr\u003e\u003cbr\u003e Product Features: \u003cbr\u003e\u003cbr\u003e ● JAS Certified (Equivalent to USDA Organic)\u003cbr\u003e ● Less salt (21.7mg\/0.5g) than most available yuzu kosho\u003cbr\u003e ● Free of additives, artificial preservatives, and colorings\u003cbr\u003e ● Gentle farming method that reduces the environmental impact as much as possible\u003cbr\u003e ● 100% Japanese domestic ingredients used\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eGem Product Manufactured with Care\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_10.jpg\" alt=\"Yuzu Kosho manufacture\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eWe are proud to deliver this authentic Yuzu Kosho while committing to safe, secure cultivation and manufacturing methods. Yuzu Citrus is cultivated carefully in the small, bountiful village of Shiromi, Miyazaki Prefecture. It is located in a mountainous area of Kyushu Island, blessed with every nature's gifts like pure water, clean air, and great temperature difference between day and night. This is the ideal place for growing quality Yuzu. Please enjoy the products that have been made with care.\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eTwo Flavors: Green \u0026amp; Red\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_a3041.jpg\" alt=\"Green Yuzu Kosho in a Bowl\"\u003e\u003c\/div\u003e\n\t\t\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eCharacteristics of Green Yuzu Kosho\u003c\/h3\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_03.jpg\" alt=\"Green Yuzu Kosho Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eAroma\u003c\/b\u003e: Refreshing and unobtrusive flavor of young yuzu\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eSpiciness\u003c\/b\u003e: Medium\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eTexture\u003c\/b\u003e: Paste with a grainy texture\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eGreat to be added in\u003c\/b\u003e: Season fried foods, stir-fries, steak sauce, cold tofu, salad dressing, sashimi, carpaccio, soba noodles, miso soup, yakitori, pasta, etc.\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eCharacteristics of Red Yuzu Kosho\u003c\/h3\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_03.jpg\" alt=\"Red Yuzu Kosho Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eAroma\u003c\/b\u003e: Fruity sweet taste from ripened yuzu and chili peppers\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eSpiciness\u003c\/b\u003e: Mild\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eTexture\u003c\/b\u003e: Paste with a grainy texture\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eGreat to be added in\u003c\/b\u003e: Season fried chicken, sashimi, hot pots, natto rice, boiled tofu (yudofu), udon, shrimp chili, dumplings, mayo sandwich, salad dressing, etc.\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_025\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_top_en.jpg\" alt=\"Green Yuzu Kosho Product\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eGreen Yuzu Kosho\u003c\/b\u003e\u003c\/p\u003e\n\t\t\t\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_026\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_top_en.jpg\" alt=\"Red Yuzu Kosho Product\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eRed Yuzu Kosho\u003c\/b\u003e\u003c\/p\u003e\n\t\t\t\u003c\/a\u003e\n\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eYuzu Kosho That Goes Well With Rice\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_04.jpg\" alt=\"Green Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eIf you put it on warm rice, the aroma of yuzu will spread, and the stimulated appetite will be filled with spicy salty taste. Please try it with other rice as well.\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_17-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\n\t\t\t\u003cp class=\"img_cap\"\u003eUse yuzu kosho for onigiri, ochazuke, natto rice, etc.\u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/thejapanstore.us\/yuzu-kosho\/how-to-make-yuzu-kosho\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eYuzu Kosho Blog\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/yuzu-kosho-recipe-top-1024x1024.jpg\" alt=\"about_yuzu_kosho_blog\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eThe Easiest Way To Make Yuzu Kosho At Home\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eLearn how to make Green Yuzu kosho at home with only 3 ingredients.\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ca href=\"https:\/\/thejapanstore.us\/yuzu-kosho\/what-is-yuzu-kosho\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eYuzu Kosho Blog\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/09\/315aa89c22e9e0e8c6f65b2cf1e3a58d_01f5f80c-024e-44d7-b88e-043003181385_300x.jpeg\" alt=\"about_yuzu_kosho_blog\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eWhat You Need to Know About Yuzu Kosho, The Flavorful Citrus Chili Paste\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eA thorough blog that reveals every information about the Japanese Spice Condiment Yuzu Kosho. Get delicious recipes of Yuzu Kosho and how to use it daily.\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eYuzu Kosho Instead Of Salt And Pepper\u003c\/h2\u003e\n\t\t\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/2QHptdtQoTE\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eAs it is a paste type, it can be easily mixed with vinegar or oil. Make a versatile scented sauce that allows you to adjust the saltiness and acidity to your liking.\u003c\/p\u003e\n\t\t\u003cp\u003eUse Green Yuzu Kosho for when you want a refreshing taste with a refreshing spiciness. If you want to enjoy the scent of yuzu more, please use Red Yuzu Kosho.\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_18-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\n\t\t\t\u003cp class=\"img_cap\"\u003eUse for salads, dressed veggies, or stir fry foods.\u003c\/p\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eHow to Use Green Yuzu Kosho Deliciously\u003c\/h2\u003e\n\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_19-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\t\u003ch3\u003e＜Grilled Chicken Breast With Yuzu Kosho＞\u003c\/h3\u003e\n\t\t\t\u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e1 (300g) Chicken Breast\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e1 Tsp Green Yuzu Kosho\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e1 Tbsp Cooking Sake\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e1 Tbsp Oil\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\t\u003ch4\u003eHow to Make\u003c\/h4\u003e\n\t\t\t\u003col\u003e\n\t\t\t\t\u003cli\u003eCut the chicken breast into small pieces.\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eKnead sake and yuzu kosho into chicken breast and leave for 10 minutes.\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eHeat oil in a frying pan and cook the chicken over medium heat.\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eCompleted cooking on both sides.\u003c\/li\u003e\n\t\t\t\u003c\/ol\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eYuzu Kosho Infinite Arrangement Possibilities\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_22-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eIt is useful as a condiment during the season of hot pots and oden, but it also goes well with meat, fish, vegetable ingredients, and various seasonings. Therefore it can be used in a variety of dishes.\u003c\/p\u003e\n\t\t\u003ch3\u003eIdeas On How to Use Yuzu Kosho\u003c\/h3\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_23-d.jpg\" alt=\"Image Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eDressing\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eYuzu kosho has a particular scent, spiciness, and saltiness, so it blends well with light-scented oils such as sesame oil and olive oil.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_24-d.jpg\" alt=\"Image Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eSoup\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eEnjoy it as an addition to one of your favorite dishes such as udon, soba, and miso soup. You can enjoy a more gorgeous aoma by combining yuzu kosho with hot dishes.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_25-d.jpg\" alt=\"画像説明\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eFish Dishes\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eThe sharp spicy yuzu kosho enhances the taste of sashimi and grilled fish. It also goes well with Japanese-style ingredients such as grated garlic, ginger, and ponzu sauce.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_26-d.jpg\" alt=\"画像説明\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eMeat Dishes\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eAn excellent product that can be used for chicken, pork, and beef. Use it as a seasoning or put a small amount on the cooked dish. It goes well with meat, refreshing, and can be enjoyed nicely.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eHow to Use Green Yuzu Kosho Deliciously\u003c\/h2\u003e\n\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_28-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\n\t\t\t\t\u003c!-- \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003cdiv class=\"youtube\"\u003e\n \u003ciframe src=\"https:\/\/www.youtube.com\/embed\/dBqsIzQ25Xw\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen\u003e\u003c\/iframe\u003e\n \u003c\/div\u003e\n --\u003e\n\t\t\t\t\u003ch3\u003e＜Green Yuzu Kosho Miso＞\u003c\/h3\u003e\n\t\t\t\t\u003ch4\u003eIngredient (1 Person)\u003c\/h4\u003e\n\t\t\t\t\u003cul\u003e\n\t\t\t\t\t\u003cli\u003e1\/2 Tsp Yuzu Kosho\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003e2 Tsp Miso\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003e1 Tsp Mirin\u003c\/li\u003e\n\t\t\t\t\u003c\/ul\u003e\n\t\t\t\t\u003ch4\u003eHow to Make\u003c\/h4\u003e\n\t\t\t\t\u003col class=\"mb-0\"\u003e\n\t\t\t\t\t\u003cli\u003eMix and combine miso and yuzu kosho well thoroughly.\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eEnjoy the miso sauce with your favorite vegetables and meat.\u003c\/li\u003e\n\t\t\t\t\u003c\/ol\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_27-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\n\t\t\t\t\u003ch3\u003e＜Green Yuzu Kosho Miso Rice＞\u003c\/h3\u003e\n\t\t\t\t\u003ch4\u003eIngredient (1 Person)\u003c\/h4\u003e\n\t\t\t\t\u003cul\u003e\n\t\t\t\t\t\u003cli\u003e1 Portion Rice\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eSmall amount of Yuzu Kosho Miso\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eChopped Green Onions\u003c\/li\u003e\n\t\t\t\t\u003c\/ul\u003e\n\t\t\t\t\u003ch4\u003eHow to Make\u003c\/h4\u003e\n\t\t\t\t\u003col class=\"mb-0\"\u003e\n\t\t\t\t\t\u003cli\u003ePut yuzu kosho miso on warm rice.\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eIf you like, sprinkle chopped green onions on top and enjoy.\u003c\/li\u003e\n\t\t\t\t\u003c\/ol\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv id=\"qa\"\u003e\n\t\t\t\u003ch3\u003eGreen Yuzu Kosho Q\u0026amp;A\u003c\/h3\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\u003ch4\u003eWhat is the best-before date of Yuzu Kosho?\u003c\/h4\u003e\n\t\t\t\t\u003cp\u003eThe best-by date of Yuzu Kosho depends on the salt concentration and varies depending on the product. Most are about one year after manufacture.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\u003ch4\u003eHow should I store Yuzu Kosho?\u003c\/h4\u003e\n\t\t\t\t\u003cp\u003eStore at room temperature away from direct sunlight, and store in the refrigerator after opening. In addition, it does not freeze hard even when frozen, so it can be used immediately after taken out from the freezer, and has a long-lasting flavor.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\u003ch4\u003eI'm not good with spicy food, but can I eat it?\u003c\/h4\u003e\n\t\t\t\t\u003cp\u003eYou can try it just a little bit. You can also mix it with vinegar, oil or mayonnaise to make the spiciness milder and enjoy the scent of yuzu.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\t\t\u003cdiv id=\"productDetail\"\u003e\n\t\t\t\u003cdiv class=\"pd_tbl\"\u003e\n\t\t\t\t\u003ctable class=\"table\"\u003e\n\t\t\t\t\t\u003cthead class=\"thead\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/thead\u003e\n\t\t\t\t\t\u003ctbody class=\"tbody\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eGreen Yuzu Kosho\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eOrganic Yuzu, Organic Chili, Salt\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003e200g\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eYamaguchi Prefecture, Oita Prefecture, Kagawa Prefecture\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/tbody\u003e\n\t\t\t\t\u003c\/table\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_top_en.jpg\" alt=\"Green Yuzu Kosho top Image\"\u003e\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":43684526227694,"sku":"188323282","price":1500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a3040_top_en.jpg?v=1668576930"},{"product_id":"other-seasoning_026","title":"Red Yuzu Kosho 200g - 100% Ingredients Made In Japan","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\n \n\t\u003csection\u003e\n\t\t\u003ch2\u003eRed Yuzu Kosho Paste from Natural Ingredients\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_01.JPG\" alt=\"Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003e\n\t\t\tPacked with a well-balanced, ripe yuzu sharp scent with a tingly, sweet spiciness. Less salt than most available yuzu kosho, no bitterness. Made in Japan.\u003c\/p\u003e\n\t\t\t\u003ch3\u003eWhat is Yuzu Kosho?\u003c\/h3\u003e\n\t\t\u003cp\u003e\n\t\tYuzu Kosho is a Japanese traditional spice condiment for many recipes. A small amount can boost the umami flavor and add spiciness to dishes. Use Yuzu Kosho sparingly on everything: season fried foods, steamed foods, grilled foods, sushi, and sashimi. Or add yuzu kosho to make salad dressings, dipping sauce, soups, stir-fires, hot pots, natto rice, mayo sandwich, etc.\n\t\t\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eBringing The Authentic Taste from Southern Japan\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_02.JPG\" alt=\"Red Yuzu Kosho in a Bowl\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eYuzu Kosho Paste by Kawashimaya is a gem product developed with care from Miyazaki Prefecture in the southern part of Japan. \u003cbr\u003e\u003cbr\u003e Please use Yuzu Kosho to spice up Japanese, Chinese, Italian, or Western cuisines! \u003cbr\u003e\u003cbr\u003e Product Features: \u003cbr\u003e\u003cbr\u003e ● Less salt (25.6mg\/0.5g) than most available yuzu kosho\u003cbr\u003e ● Free of additives, artificial preservatives, and colorings\u003cbr\u003e ● Gentle farming method that reduce the environment impact as much as possible\u003cbr\u003e ● 100% Japanese domestic ingredients used\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eGem Product Manufactured with Care\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_10.jpg\" alt=\"Yuzu Kosho manufacture\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eWe are proud to deliver this authentic Yuzu Kosho while committing to safe, secure cultivation and manufacturing methods. Yuzu Citrus is cultivated carefully in the small, bountiful village of Shiromi, Miyazaki Prefecture. It is located in a mountainous area of Kyushu Island, blessed with every nature's gifts like pure water, clean air, and great temperature difference between day and night. This is the ideal place for growing quality Yuzu. Please enjoy the products that have been made with care.\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eTwo Flavors: Green \u0026amp; Red\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_a3041.jpg\" alt=\"Green Yuzu Kosho in a Bowl\"\u003e\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eCharacteristics of Green Yuzu Kosho\u003c\/h3\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_03.jpg\" alt=\"Red Yuzu Kosho Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eAroma\u003c\/b\u003e: Refreshing and unobtrusive flavor of young yuzu\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eSpiciness\u003c\/b\u003e: Medium\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eTexture\u003c\/b\u003e: Paste with a grainy texture\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eGreat to be added in\u003c\/b\u003e: Season fried foods, stir-fries, steak sauce, cold tofu, salad dressing, sashimi, carpaccio, soba noodles, miso soup, yakitori, pasta, etc.\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eCharacteristics of Red Yuzu Kosho\u003c\/h3\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_03.jpg\" alt=\"Red Yuzu Kosho Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eAroma\u003c\/b\u003e: Fruity sweet taste from ripened yuzu and chili peppers\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eSpiciness\u003c\/b\u003e: Mild\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eTexture\u003c\/b\u003e: Paste with a grainy texture\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e\n\t\t\t\t\t\u003cb\u003eGreat to be added in\u003c\/b\u003e: Season fried chicken, sashimi, hot pots, natto rice, boiled tofu (yudofu), udon, shrimp chili, dumplings, mayo sandwich, salad dressing, etc.\n\t\t\t\t\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"rp\"\u003e\n\t\t\t\u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_025\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_top_en.jpg\" alt=\"Green Yuzu Kosho Product\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eGreen Yuzu Kosho\u003c\/b\u003e\u003c\/p\u003e\n\t\t\t\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_026\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_top_en.jpg\" alt=\"Red Yuzu Kosho Product\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eRed Yuzu Kosho\u003c\/b\u003e\u003c\/p\u003e\n\t\t\t\u003c\/a\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eYuzu Kosho That Goes Well With Rice\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_04.jpg\" alt=\"Red Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eIf you put it on warm rice, the aroma of yuzu will spread, and the stimulated appetite will be filled with spicy salty taste. Please try it with other rice as well.\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\n\t\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_17-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\n\t\t\t\u003cp class=\"img_cap\"\u003eUse yuzu kosho for onigiri, ochazuke, natto rice, etc.\u003c\/p\u003e\n\t\t\u003c\/div\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/thejapanstore.us\/yuzu-kosho\/how-to-make-yuzu-kosho\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eYuzu Kosho Blog\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/yuzu-kosho-recipe-top-1024x1024.jpg\" alt=\"about_yuzu_kosho_blog\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eThe Easiest Way To Make Yuzu Kosho At Home\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eLearn how to make Green Yuzu kosho at home with only 3 ingredients.\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ca href=\"https:\/\/thejapanstore.us\/yuzu-kosho\/what-is-yuzu-kosho\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eYuzu Kosho Blog\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/09\/315aa89c22e9e0e8c6f65b2cf1e3a58d_01f5f80c-024e-44d7-b88e-043003181385_300x.jpeg\" alt=\"about_yuzu_kosho_blog\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eWhat You Need to Know About Yuzu Kosho, The Flavorful Citrus Chili Paste\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eA thorough blog that reveals every information about the Japanese Spice Condiment Yuzu Kosho. Get delicious recipes of Yuzu Kosho and how to use it daily.\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eYuzu Kosho Instead Of Salt And Pepper\u003c\/h2\u003e\n\t\t\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/2QHptdtQoTE\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eAs it is a paste type, it can be easily mixed with vinegar or oil. Make a versatile scented sauce that allows you to adjust the saltiness and acidity to your liking.\u003c\/p\u003e\n\t\t\u003cp\u003eUse Green Yuzu Kosho for when you want a refreshing taste with a refreshing spiciness. If you want to enjoy the scent of yuzu more, please use Red Yuzu Kosho.\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\n\t\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_18-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\n\t\t\t\u003cp class=\"img_cap\"\u003eUse for salads, dressed veggies, or stir fry foods.\u003c\/p\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eHow to Use Green Yuzu Kosho Deliciously\u003c\/h2\u003e\n\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_19-d.jpg\" alt=\"Red Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\t\u003ch3\u003e＜Grilled Chicken Breast With Yuzu Kosho＞\u003c\/h3\u003e\n\t\t\t\u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e1 (300g) Chicken Breast\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e1 Tsp Green Yuzu Kosho\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e1 Tbsp Cooking Sake\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e1 Tbsp Oil\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\t\u003ch4\u003eHow to Make\u003c\/h4\u003e\n\t\t\t\u003col\u003e\n\t\t\t\t\u003cli\u003eCut the chicken breast into small pieces.\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eKnead sake and yuzu kosho into chicken breast and leave for 10 minutes.\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eHeat oil in a frying pan and cook the chicken over medium heat.\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eCompleted cooking on both sides.\u003c\/li\u003e\n\t\t\t\u003c\/ol\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eYuzu Kosho Infinite Arrangement Possibilities\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_22-d.jpg\" alt=\"Green Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003cp\u003eIt is useful as a condiment during the season of hot pots and oden, but it also goes well with meat, fish, vegetable ingredients, and various seasonings. Therefore it can be used in a variety of dishes.\u003c\/p\u003e\n\t\t\u003ch3\u003eIdeas On How to Use Yuzu Kosho\u003c\/h3\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_23-d.jpg\" alt=\"Image Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eDressing\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eYuzu kosho has a particular scent, spiciness, and saltiness, so it blends well with light-scented oils such as sesame oil and olive oil.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_24-d.jpg\" alt=\"Image Explanation\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eSoup\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eEnjoy it as an addition to one of your favorite dishes such as udon, soba, and miso soup. You can enjoy a more gorgeous aoma by combining yuzu kosho with hot dishes.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_25-d.jpg\" alt=\"画像説明\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eFish Dishes\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eThe sharp spicy yuzu kosho enhances the taste of sashimi and grilled fish. It also goes well with Japanese-style ingredients such as grated garlic, ginger, and ponzu sauce.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2953_26-d.jpg\" alt=\"画像説明\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eMeat Dishes\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eAn excellent product that can be used for chicken, pork, and beef. Use it as a seasoning or put a small amount on the cooked dish. It goes well with meat, refreshing, and can be enjoyed nicely.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eHow to Use Red Yuzu Kosho Deliciously\u003c\/h2\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\n\t\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\t\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Av5yjGJv2g0\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\t\t\t\t\u003ch3\u003e＜Red Yuzu Kosho Mayonnaise＞\u003c\/h3\u003e\n\t\t\t\t\u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n\t\t\t\t\u003cul\u003e\n\t\t\t\t\t\u003cli\u003e1\/2 Tsp Red Yuzu Kosho\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003e2 Tbsp Mayonnaise\u003c\/li\u003e\n\t\t\t\t\u003c\/ul\u003e\n\t\t\t\t\u003ch4\u003eHow to Make\u003c\/h4\u003e\n\t\t\t\t\u003col class=\"mb-0\"\u003e\n\t\t\t\t\t\u003cli\u003eCombine mayonnaise with red yuzu kosho and stir until well mixed.\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eUse red yuzu kosho mayonnaise as a spread or dipping sauce.\u003c\/li\u003e\n\t\t\t\t\u003c\/ol\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\u003cdiv class=\"full_col\"\u003e\n\t\t\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2960_12-d.jpg\" alt=\"Red Yuzu Kosho Sandwich\"\u003e\n\t\t\t\t\u003ch3\u003e＜Red Yuzu Kosho Mayo Sandwich＞\u003c\/h3\u003e\n\t\t\t\t\u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n\t\t\t\t\u003cul\u003e\n\t\t\t\t\t\u003cli\u003e2 White Bread\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003e1\/2 Tsp Red Yuzu Kosho\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003e3 Ham\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003e3 Sliced Cucumber\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eOther ingredient you like such as boiled egg, etc.\u003c\/li\u003e\n\t\t\t\t\u003c\/ul\u003e\n\t\t\t\t\u003ch4\u003eHow to Make\u003c\/h4\u003e\n\t\t\t\t\u003col class=\"mb-0\"\u003e\n\t\t\t\t\t\u003cli\u003eCombine red yuzu kosho and mayonnaise. Spread it on the bread.\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eAdd ham, cucumbers, and other ingredient you like into the sandwich.\u003c\/li\u003e\n\t\t\t\t\t\u003cli\u003eCut the sandwich into triangles.\u003c\/li\u003e\n\t\t\t\t\u003c\/ol\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv id=\"qa\"\u003e\n\t\t\t\u003ch3\u003eGreen Yuzu Kosho Q\u0026amp;A\u003c\/h3\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\u003ch4\u003eWhat is the best-before date of Yuzu Kosho?\u003c\/h4\u003e\n\t\t\t\t\u003cp\u003eThe best-by date of Yuzu Kosho depends on the salt concentration and varies depending on the product. Most are about one year after manufacture.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\u003ch4\u003eHow should I store Yuzu Kosho?\u003c\/h4\u003e\n\t\t\t\t\u003cp\u003eStore at room temperature away from direct sunlight, and store in the refrigerator after opening. In addition, it does not freeze hard even when frozen, so it can be used immediately after taken out from the freezer, and has a long-lasting flavor.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"qa_inner\"\u003e\n\t\t\t\t\u003ch4\u003eI'm not good with spicy food, but can I eat it?\u003c\/h4\u003e\n\t\t\t\t\u003cp\u003eYou can try it just a little bit. You can also mix it with vinegar, oil or mayonnaise to make the spiciness milder and enjoy the scent of yuzu.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\t\t\u003cdiv id=\"productDetail\"\u003e\n\t\t\t\u003cdiv class=\"pd_tbl\"\u003e\n\t\t\t\t\u003ctable class=\"table\"\u003e\n\t\t\t\t\t\u003cthead class=\"thead\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/thead\u003e\n\t\t\t\t\t\u003ctbody class=\"tbody\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eRed Yuzu Kosho\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eYellow Yuzu, Red Chili Pepper, Salt\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003e200g\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eYamaguchi Prefecture, Kagawa Prefecture\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/tbody\u003e\n\t\t\t\t\u003c\/table\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_top_en.jpg\" alt=\"Red Yuzu Kosho\"\u003e\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":43684768776430,"sku":"179969958","price":1200.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a3041_top_en.jpg?v=1667819300"},{"product_id":"wholesale-other-seasoning_001","title":"[Wholesale 90pc] Organic Green Yuzu Kosho 200g - Additive Free, 100% Ingredients Made In Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eGreen Yuzu Kosho\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e90pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 year after manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003eOrganic Yuzu, Organic Chili, Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e200g x 90pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eYamaguchi Prefecture, Oita Prefecture, Kagawa Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e21.19 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_top_en_wholesale.jpg\" alt=\"Green Yuzu Kosho top Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eOrganic Green Yuzu Kosho\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 90pc of \u003cb\u003eOrganic Green Yuzu Kosho 200g\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_025\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n\u003cp\u003eWe have sold hundreds of units of this product on \u003ca href=\"https:\/\/amzn.to\/3VUXrT0\"\u003eAMAZON USA\u003c\/a\u003e as well. \u003cbr\u003e\u003cbr\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eOrganic Green Yuzu Kosho Paste from Natural Ingredients\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_01.JPG\" alt=\"Yuzu Kosho\"\u003e\u003c\/div\u003e\n\u003cp\u003eFeel the refreshing young citrus scent with pleasant spiciness from chili pepper. Less salt than most available yuzu kosho, no bitterness. JAS Certified (Equivalent to USDA Organic). Made in Japan.\u003c\/p\u003e\n\u003ch3\u003eWhat is Yuzu Kosho?\u003c\/h3\u003e\n\u003cp\u003eYuzu Kosho is a Japanese traditional spice condiment for many recipes. A small amount can boost the umami flavor and add spiciness to dishes. Use Yuzu Kosho sparingly on everything: season fried foods, steamed foods, grilled foods, sushi, and sashimi. Or add yuzu kosho to make salad dressings, dipping sauce, soups, stir-fries, hot pots, natto rice, mayo sandwich, etc.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eBringing The Authentic Taste from Southern Japan\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3040_02.JPG\" alt=\"Green Yuzu Kosho in a Bowl\"\u003e\u003c\/div\u003e\n\u003cp\u003eYuzu Kosho Paste by Kawashimaya is a gem product developed with care from Miyazaki Prefecture in the southern part of Japan. \u003cbr\u003e\u003cbr\u003ePlease use Yuzu Kosho to spice up Japanese, Chinese, Italian, or Western cuisines! \u003cbr\u003e\u003cbr\u003eProduct Features: \u003cbr\u003e\u003cbr\u003e● JAS Certified (Equivalent to USDA Organic)\u003cbr\u003e● Less salt (21.7mg\/0.5g) than most available yuzu kosho\u003cbr\u003e● Free of additives, artificial preservatives, and colorings\u003cbr\u003e● Gentle farming method that reduces the environmental impact as much as possible\u003cbr\u003e● 100% Japanese domestic ingredients used\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eGem Product Manufactured with Care\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_10.jpg\" alt=\"Yuzu Kosho manufacture\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe are proud to deliver this authentic Yuzu Kosho while committing to safe, secure cultivation and manufacturing methods. Yuzu Citrus is cultivated carefully in the small, bountiful village of Shiromi, Miyazaki Prefecture. It is located in a mountainous area of Kyushu Island, blessed with every nature's gifts like pure water, clean air, and great temperature difference between day and night. This is the ideal place for growing quality Yuzu. Please enjoy the products that have been made with care.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":43741493395694,"sku":"188323282-90pc","price":114750.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3040_top_en_wholesale_c273c6fa-76e1-4945-9120-cccd4fcec18a.jpg?v=1756975690"},{"product_id":"wholesale-other-seasoning_002","title":"[Wholesale 90pc] Red Yuzu Kosho 200g - 100% Ingredients Made In Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eRed Yuzu Kosho\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e90pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 year after manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003eYellow Yuzu, Red Chili Pepper, Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e200g x 90pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eYamaguchi Prefecture, Kagawa Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e21.19 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_top_en_wholesale.jpg\" alt=\"Red Yuzu Kosho\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Red Yuzu Kosho\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 90pc of \u003cb\u003eRed Yuzu Kosho 200g\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_026\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n\u003cp\u003eWe have sold hundreds of units of this product on \u003ca href=\"https:\/\/amzn.to\/3VUXq1o\"\u003eAMAZON USA\u003c\/a\u003e as well. \u003cbr\u003e\u003cbr\u003eNeed more information about wholesale?\u003c\/p\u003e\n\u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eRed Yuzu Kosho Paste from Natural Ingredients\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_01.JPG\" alt=\"Yuzu Kosho\"\u003e\u003c\/div\u003e\n\u003cp\u003ePacked with a well-balanced, ripe yuzu sharp scent with a tingly, sweet spiciness. Less salt than most available yuzu kosho, no bitterness. Made in Japan.\u003c\/p\u003e\n\u003ch3\u003eWhat is Yuzu Kosho?\u003c\/h3\u003e\n\u003cp\u003eYuzu Kosho is a Japanese traditional spice condiment for many recipes. A small amount can boost the umami flavor and add spiciness to dishes. Use Yuzu Kosho sparingly on everything: season fried foods, steamed foods, grilled foods, sushi, and sashimi. Or add yuzu kosho to make salad dressings, dipping sauce, soups, stir-fires, hot pots, natto rice, mayo sandwich, etc.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eBringing The Authentic Taste from Southern Japan\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_02.JPG\" alt=\"Red Yuzu Kosho in a Bowl\"\u003e\u003c\/div\u003e\n\u003cp\u003eYuzu Kosho Paste by Kawashimaya is a gem product developed with care from Miyazaki Prefecture in the southern part of Japan. \u003cbr\u003e\u003cbr\u003ePlease use Yuzu Kosho to spice up Japanese, Chinese, Italian, or Western cuisines! \u003cbr\u003e\u003cbr\u003eProduct Features: \u003cbr\u003e\u003cbr\u003e● Less salt (25.6mg\/0.5g) than most available yuzu kosho\u003cbr\u003e● Free of additives, artificial preservatives, and colorings\u003cbr\u003e● Gentle farming method that reduce the environment impact as much as possible\u003cbr\u003e● 100% Japanese domestic ingredients used\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eGem Product Manufactured with Care\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3041_10.jpg\" alt=\"Yuzu Kosho manufacture\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe are proud to deliver this authentic Yuzu Kosho while committing to safe, secure cultivation and manufacturing methods. Yuzu Citrus is cultivated carefully in the small, bountiful village of Shiromi, Miyazaki Prefecture. It is located in a mountainous area of Kyushu Island, blessed with every nature's gifts like pure water, clean air, and great temperature difference between day and night. This is the ideal place for growing quality Yuzu. Please enjoy the products that have been made with care.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":43741517152494,"sku":"179969958-90pc","price":91800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3041_top_en_wholesale_1507e6a2-9536-49dd-8daa-665bc7fe59f6.jpg?v=1757418538"},{"product_id":"wholesale-sake_032","title":"[Wholesale 1008pc] Kawashimaya Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eMirin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e1008pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e500ml x 1008pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw materials\u003c\/th\u003e\n\u003ctd\u003eGlutinous Rice, Rice, Rice Koji, Sea Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003eUnopened: 18 months after manufacture date. Opened: 3 months.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from direct sunlight, high temperature, and high humidity before and after opening.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003e550\u003c\/span\u003ekg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments. If you are interested in ordering wholesale mirin, please consult with our team via email.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_en_wholesale.jpg\" alt=\"Kawashimaya Mirin 500ml wholesale\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Kawashimaya Mirin 500ml\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 1008pc of \u003cb\u003e Kawashimaya Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJapanese Mirin for the Perfect Umami Flavor\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_wholesale_04.jpg\" alt=\"Kawashimaya mirin wholesale\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMirin is the traditional Japanese seasoning that enhances the umami of dishes. This quality mirin is made from 100% Japanese domestic rice.\u003cbr\u003e\u003cbr\u003eFurthermore, it is made using the hon mirin manufacturing method, then added with salt to perfectly transform it into distinctively delicious seasoning for cooking.\u003cbr\u003e\u003cbr\u003eMirin is most delicious to use for glazes, marinades, sauces, dressings, soups, even for dessert making!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Use Mirin Deliciously\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/wVLgVTTgql8?si=DKxTOsCAUXSYC1bX\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMirin is an essential condiment in Japanese and Asian cuisine. A little touch of authentic Mirin like this Kawashimaya Mirin will level up your dishes.\u003cbr\u003e\u003cbr\u003ePlease see our selected recipes using Mirin below.\u003c\/span\u003e\u003c\/p\u003e\n\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/tempura-sauce-recipe\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRecipes Using Mirin\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/11\/mirin_tenpura-sauce_square-500x500.jpg\" alt=\"tempura sauce\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eTempura Sauce Recipe\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eTry making tempura sauce with just simple ingredients. This simple and quick recipe you can try at home anytime. Please use it as a reference when enjoying tempura.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/mirin-salad-dressing\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRecipes Using Mirin\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/11\/mirin_dressing_square-500x500.jpg\" alt=\"mirin salad dressing\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eSalad Dressing with Mirin\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eFinding new recipes for salad dressing? This Japanese-style salad dressing recipe can be your new favorite. Get the unique umami taste for your salad by only using only 5 simple ingredients and only 3 minutes!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/chicken-teriyaki-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRecipes Using Mirin\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/11\/mirin_teriyaki_chicken-e1668666061946-500x500.jpg\" alt=\"chicken teriyaki recipe\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eJapanese Chicken Teriyaki – The Home Cooking Style Recipe\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eChicken Teriyaki is a simple grilled dish with a glaze of soy sauce, mirin, and sugar. Sometimes also with cooking sake to add more flavor. This time, we will share our favorite Chicken Teriyaki Recipe from one of our home chef Japanese staff. Feel the complex umami enough to get a second bowl of rice!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy Add Mirin To Your Dishes?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_wholesale_02.jpg\" alt=\"Use mirin to your dishes\"\u003e\u003c\/div\u003e\n\u003ch3\u003eAdds Sweetness\u003c\/h3\u003e\n\u003cp\u003eMirin is known to add a natural sweetness and umami to savory and sweet dishes.\u003c\/p\u003e\n\u003ch3\u003eThickens And Glaze\u003c\/h3\u003e\n\u003cp\u003eMirin can add the glaze unique to teriyaki chicken. It’s also great to slightly thickens sauces.\u003c\/p\u003e\n\u003ch3\u003eMask Food Odor\u003c\/h3\u003e\n\u003cp\u003eThe sweet aromatic fragrance of mirin is great to mask unwanted odor when cooking with meat or fish.\u003c\/p\u003e\n\u003ch3\u003ePreserve Ingredient\u003c\/h3\u003e\n\u003cp\u003eMirin prevents boiled ingredients like potatoes or fish from breaking apart and preserves the shape.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003eJapanese Mirin Manufacturing Process\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_01.jpg\" alt=\"mirin manufacturing 1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eSteaming and Preparations\u003c\/h3\u003e\n\u003cp\u003eThe preparation of chosen raw materials by steaming the glutinous rice and rice koji production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_02.jpg\" alt=\"mirin manufacturing 2\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eFerment the Mirin Moromi\u003c\/h3\u003e\n\u003cp\u003eThe saccharification process is naturally performed during this process, making the mirin sweet and mellow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_03.jpg\" alt=\"mirin manufacturing 3\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eSqueezing And Preservation\u003c\/h3\u003e\n\u003cp\u003eThe raw mirin and mirin lees are squeezed into delicious mirin seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mirin_manufacture_04.jpg\" alt=\"mirin manufacturing 4\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eFiltering and Finish\u003c\/h3\u003e\n\u003cp\u003eThorough checking is conducted even in this final process to secure quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Mirin\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3012_500_wholesale_01.jpg\" alt=\"Mirin sweet cooking wine\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDoes it have alcohol content?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYes. The alcohol content is 13.5%-14.4%. To blow off the alcohol, you can heat the mirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the ingredients?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGlutinous Rice, Rice, Rice Koji, Sea Salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy salt is added?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSea salt is added to reduce its alcohol content as seasoning. The taste is still authentic, still having mellow, sweetness traits of genuine mirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIs it drinkable as a liquor?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNo. The mirin is added with sea salt. Therefore, only suitable for cooking seasoning and making desserts that require mirin.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to store mirin?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep away from direct sunlight, high temperature, and high humidity before and after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":44719462744302,"sku":"167555800-1008pc","price":740880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3012_500_en_wholesale_9aa51d4d-0921-4c1f-a8fe-d4abec9ac471.jpg?v=1718291803"},{"product_id":"wholesale-seaweed_001","title":"[Wholesale 40pc] Hidaka Kombu Kelp From Hokkaido 80g - First Grade, Carefully Selected, Additive-Free Natural Kombu","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Detail\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka Kombu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp\u003e40pc\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpiry Date\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e15 months after the manufacture date\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in a cool dry place.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e80g x 40pc\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka, Hokkaido, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e5.5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Kombu Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_en_wholesale.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- About --\u003e\n\n\u003cdiv id=\"tempB\"\u003e \n \u003csection id=\"INDEXkirarin\"\u003e\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca onclick=\"return gtag_report_conversion('https:\/\/mizunori.live\/pages\/contact');\" href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Hidaka Kombu Kelp From Hokkaido 80g\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 40pc of \u003cb\u003eHidaka Kombu Kelp From Hokkaido 80g - First Grade, Carefully Selected, Additive-Free Natural Kombu\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_04\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThick First Grade Natural Kombu Kelp, Grown By The Rough Seas\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka kombu kelp from the Hidaka region in Southern Hokkaido has a unique flavor that is unique to kelp. Moreover, the soup stock derived from Hidaka kombu kelp is well-suited for various dishes. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFrom hot pot to soup, you can use this kombu kelp Because the kombu is thick and does not crumble easily, you can enjoy a nice bite and texture even when it is boiled.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHidaka kombu is a kombu kelp that is popular with many people because of its reasonable price and reliable quality. It is also used as an ingredient in commercially available rice balls in Japan. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRecommended for New Year's kombu rolls\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn addition to being soft and easy to boil, Hidaka kelp is also chewy and is perfect for kombu maki for Japanese New Year cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Hidaka Kombu Kelp\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_001.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid-forming substances such as meat, carbohydrates, sugar, and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Health Benefits\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHigh-Quality Natural Hidaka Kombu Filled With Blessings Of The Pacific Ocean\u003c\/h2\u003e\n\u003cp\u003eThe waves are rough along the coast of southern Hokkaido and the Hidaka region, therefore kombu kelp cannot be produced through aquaculture methods.\u003cbr\u003e\u003cbr\u003eHidaka kombu kelp is a precious sea blessing that can be harvested only on days when the weather and sea conditions are good during the fishing season, about 3 months from the beginning of July.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_10.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eHidaka kombu kelp, which has a unique flavor created by the traditional method of utilizing the nature of the Hidaka region, such as the gravel beach that promotes drying with the sunlight, moderate ventilation, and the beach breeze that slowly condenses umami, is truly a treasure of the beach.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Hidaka Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_09.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKawashimaya's kombu kelp products are prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hidaka, Hokkaido. Therefore the quality is guaranteed.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n \u003csection id=\"INDEXkirarin\"\u003e\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca onclick=\"return gtag_report_conversion('https:\/\/mizunori.live\/pages\/contact');\" href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu Product Story\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003eIn cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003eWe hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":44752972546286,"sku":"163357030-40pc","price":38556.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2983_en_wholesale.jpg?v=1709057155"},{"product_id":"wholesale-seaweed_002","title":"[Wholesale 40pc] Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selected, Perfect For Clear And Elegant Soup Stock","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n \u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Detail\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n \u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri Kombu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp\u003e40pc\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cp\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpiry Date\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e15 months after the manufacture date\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in a cool dry place.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g x 40pc\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri, Hokkaido, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e6.5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-size: 70%;\" colspan=\"2\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Kombu Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_en_wholesale.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- About --\u003e\n\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXkirarin\"\u003e\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca onclick=\"return gtag_report_conversion('https:\/\/mizunori.live\/pages\/contact');\" href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv class=\"frame_bd\"\u003e\n\t\t\t\u003ch3\u003eWholesale Rishiri Kombu Kelp From Hokkaido 100g\u003c\/h3\u003e\n\t\t\t\u003cp\u003eThis product is the wholesale bulk item containing 40pc of \u003cb\u003eRishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selected, Perfect For Clear And Elegant Soup Stock\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_05\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n \u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFirst Grade Rishiri Kombu: Characterized By Elegant, Beautiful And Clear Soup Stock With No Peculiar Taste\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRishiri kombu kelp is harvested in the coasts of Rishiri Island, Rebun Island, and Wakkanai in northern Hokkaido. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt features a fragrant and elegant soup stock that is colorless, so you don't have to worry about the color transfer to the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rishiri Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is often used in restaurants and vegetarian dishes, as well as yudofu (boiled tofu) and soups. It is a kombu kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid forming substances such as meat, carbohydrates, sugar and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food, and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu, but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Health Benefits\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- kombu water --\u003e\n\u003cp\u003eFor those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eRishiri Kombu Water (Kombu Tea)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1.5L Water\u003cbr\u003e20g Kombu Kelp\u003c\/p\u003e\n\u003cp\u003e1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.\u003cbr\u003e\u003cbr\u003e2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.\u003c\/p\u003e\n\u003cp\u003e* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.\u003c\/p\u003e\n\u003cdiv style=\"margin-bottom: 2%;\" class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Kelp Water\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_12.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life’ and is a reassuring ally for daily health maintenance and beauty purposes. \u003cbr\u003e\u003cbr\u003eYou can drink it as it is or use it as a soup stock for cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach, and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHigh Quality Rishiri Kombu Kelp, Selected By Skilled Kombu Connoisseur\u003c\/h2\u003e\n\u003cp\u003eKawashimaya's Rishiri kombu kelp is prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hokkaido. Therefore the quality is guaranteed.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rishiri Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_10.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eAt Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n \u003csection id=\"INDEXkirarin\"\u003e\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca onclick=\"return gtag_report_conversion('https:\/\/mizunori.live\/pages\/contact');\" href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu Product Story\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003eIn cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003eWe hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":44753049420014,"sku":"163357029-40pc","price":49742.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2982_en_wholesale.jpg?v=1709060135"},{"product_id":"wholesale-seaweed_003","title":"[Wholesale 40pc] Rausu Kombu Kelp From Hokkaido 100g - The Finest Quality ‘King of Kombu’ With Rich Taste For Soup Stock","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\n\u003cdiv class=\"exp\" div=\"\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- product details --\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Detail\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu Kombu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp\u003e40pc\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu Kelp\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpiry Date\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e15 months after the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100g x 40pc\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrigin\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu, Hokkaido, Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003ePlease store at room temperature. Avoid high temperatures and humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e6.5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-size: 70%;\" colspan=\"2\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Kombu Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_en_wholesale.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXkirarin\"\u003e\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca onclick=\"return gtag_report_conversion('https:\/\/mizunori.live\/pages\/contact');\" href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c!-- About --\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Rausu Kombu Kelp From Hokkaido 100g\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 40pc of \u003cb\u003eRausu Kombu Kelp From Hokkaido 100g - The Finest Quality ‘King of Kombu’ With Rich Taste For Soup Stock\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/seaweed_06\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Rich Prominent Taste of Rausu, The King of Kombu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe rare Rausu kombu kelp that grows only in the Rausu area on the south side of the Shiretoko Peninsula, which is particularly rich in minerals and other nutrients, is known as the'King of Kombu' and is widely known as a high-class kombu kelp.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is softer and more palatable than other kombu kelp, so it is delicious even if you eat it as it is in a dry state. You can also use Rausu to make kombujime, a technique to preserve ingredients by keeping them between kombu sheets. Rausu Increase The Taste Will Of Sashimi And Vegetables While Also Keeping The Original Taste Of The Ingredients. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRausu Kombu Kelp Produces A Rich, Fragrant, Golden-Colored Soup Stock That Plays A Leading Role In The Flavor Of Hot Pot And Noodle Dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- How to use --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRausu Kombu With Prominent Umami, Great For Soup Stock And As An Accent For Cooking\u003c\/h2\u003e\n\u003cp\u003eRausu kombu kelp has a very strong umami taste compared to other kombu kelp, so if you want to make soup stock, it is recommended to take the soup stock only with Rausu kombu kelp and use the rich taste as it is in the dish.\u003cbr\u003e\u003cbr\u003eIn addition, it has a soft and melty texture and the umami is easy to come out from the surface, so it is delicious even if you eat it as it is. You can also use it for the kombujime method (curing ingredients with dried kombu) to add plenty of umami to seafood and vegetables.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- health benefit --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAlkaline Food Rich In Nutrition That Makes The Body ‘Happy’\u003c\/h2\u003e\n\u003cp\u003eToday's modern diet, which mainly contains acid-forming substances such as meat, carbohydrates, sugar, and processed foods, can lead to illness and aging.\u003cbr\u003e\u003cbr\u003eKombu kelp is called the strongest alkaline food and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu but also the kombu itself.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Health Benefits\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_04.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eAbundant Dietary Fiber, Perfect For Gut Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.\u003cbr\u003e\u003cbr\u003eIncluding insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_05.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- kombu water --\u003e\n\u003cp\u003eFor those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.\u003c\/p\u003e\n\u003cdiv style=\"padding: 5%; border: 3px solid #eee; margin-bottom: 5%;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold;\"\u003eRausu Kombu Water (Kombu Tea)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e1.5L Water\u003cbr\u003e20g Kombu Kelp\u003c\/p\u003e\n\u003cp\u003e1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.\u003cbr\u003e\u003cbr\u003e2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.\u003c\/p\u003e\n\u003cp\u003e* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.\u003c\/p\u003e\n\u003cdiv style=\"margin-bottom: 2%;\" class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kombu Kelp Water\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2982_12.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life' and is a reassuring ally for daily health maintenance and beauty purposes. \u003cbr\u003e\u003cbr\u003eYou can drink it as it is or use it as a soup stock for cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eStrengthen Your Body With The Power Of Calcium\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe amount of calcium contained in kombu kelp is 6 times that of milk. \u003cbr\u003e\u003cbr\u003eMoreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.\u003cbr\u003e\u003cbr\u003eCalcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_06.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eEliminate Iron Deficiency And Make Your Body Less Tired\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eKombu kelp contains about three times as much iron as spinach and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_07.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h3\"\u003eIodine, An Essential Ingredient For Maintaining Good Health\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.\u003cbr\u003e\u003cbr\u003eBy eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Kombu Health Benefits\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_08.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n \u003csection id=\"INDEXkirarin\"\u003e\u003cp\u003eNeed more information about this product?\u003c\/p\u003e\n\u003ca onclick=\"return gtag_report_conversion('https:\/\/mizunori.live\/pages\/contact');\" href=\"https:\/\/mizunori.live\/pages\/contact\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eContact Us\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c!-- manufacture story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHighest Quality Rausu Kombu Kelp, Selected By Skilled Connoisseur\u003c\/h2\u003e\n\u003cp\u003eKawashimaya's Rausu kombu kelp is prepared carefully with the harvesting knowledge and experience of a kombu specialty shop in Hokkaido. Therefore the quality is guaranteed.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_13.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe manufacturing process of other kombu kelp is usually about one week, but Rausu kombu kelp is carefully processed over a long period of about three weeks. Rausu kombu is dried in the sun, moistened with night dew, stretched, and dried again. This process is repeated many times to carefully make the best Rausu kombu kelp.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Rausu Kombu Kelp\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2984_03.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eRausu kombu kelp is flatter and more beautiful than other kombu kelp. This is because it goes through a manufacturing process distinct to Rausu kombu kelp called fillet cutting that cuts off the folds at both ends with scissors. This work destroys the cell wall, making it easier to get the umami.\u003cbr\u003e\u003cbr\u003eRausu Kombu kelp is called ‘The King of Kombu’ due to the time-consuming and delicate process of craftsmanship and the power of nature shown in the kombu kelp.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- kawashimaya product story --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya's Kombu Products Development Story\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Kawashimaya Kombu Product Story\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2983_11.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eKombu kelp is one of the traditional Japanese ingredients.\u003cbr\u003e\u003cbr\u003eDid you know that different types of kombu kelp have completely different tastes and uses?\u003cbr\u003e\u003cbr\u003eIt's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know. \u003cbr\u003e\u003cbr\u003eIn cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different. \u003cbr\u003e\u003cbr\u003eWe hope that you will find your favorite kelp by using it according to your uses.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":44756029571310,"sku":"163357032-40pc","price":55998.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2984_en_wholesale.jpg?v=1709120056"},{"product_id":"wholesale-seasoning_001","title":"[Wholesale 20pc] Kaneso Dashi Stock Packets 10g x 30 Packs - Salt-Free, MSG-Free, Additives-Free, 100% Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXproductDetail\"\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eKaneso Dashi Stock Packets (Bonito Dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e20pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eDried bonito, dried mackerel, dried sardines, kombu kelp, shiitake mushrooms (All 100% Made In Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 year after the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e300g (10g x 30 Packs) × 20pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eGross Weight\u003c\/th\u003e\n\u003ctd\u003e8kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep at room temperature, away from sunlight and high humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_00_en_wholesale.jpg\" alt=\"TOP dashi pack wholesale\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"caution\"\u003e\n\u003ch3\u003eWholesale Dashi Stock Packets\u003c\/h3\u003e\n\u003cp class=\"mb-0\"\u003eThis product is the wholesale bulk item containing 20pc of \u003cb\u003eKaneso Dashi Stock Packets 10g x 30 Packs\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_012\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eJapanese additives-free dashi stock packet\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"商品写真\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eOnly Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be easily used for everyday cooking. \u003cbr\u003e\u003cbr\u003eJointly developed by Kaneso 22 and Ota Memorial Hospital Neurology Center. A dashi pack that makes it easy to get a full-fledged dashi stock even on busy days. \u003cbr\u003e\u003cbr\u003eBy making the umami of the dashi stock, you can reduce the amount of salt and soy sauce used. We use safe domestic ingredients and do not add seasonings such as salt, sugar, and chemical seasonings. Contains 30 bags that can be used every day for a month.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%; font-size: 14px;\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"font-weight: bold;\"\u003e100% Ingredients Made In Japan:\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e・Katsuobushi (Dried Bonito) from Kagoshima Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Dried Iwashi Sardines from Seto Inland Sea\u003c\/dd\u003e\n\u003cdd\u003e・Sababushi (Dried Mackerel) from Kumamoto Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Kombu Kelp from Hokkaido\u003c\/dd\u003e\n\u003cdd\u003e・Shiitake Mushrooms from Kyushuu\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince no salt or chemical seasoning is added, it can be safely used by people who are refraining from salt, people who want to make baby food, and people who want to avoid unhealthy chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use The Dashi Packets\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eJust put water and dashi stock packets (without taking the ingredients out of the packets) in a pot and simmer for a few minutes. You can easily get a flavorful soup stock with the peace of mind that only natural materials can offer. \u003cbr\u003e\u003cbr\u003e* Be sure to boil it because the taste is not enough when it is only steeped.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"だしパック\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_20.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to dashi stock\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_0.jpeg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe deliciousness of Japanese food always begins with dashi. We want to pass on the essence of Japanese food that the Japanese have built up to future generations and leave it to them. With that in mind, we have been moving forward with dashi for over 100 years. In today's changing times, our awareness of life and food continues to change. \u003cbr\u003e\u003cbr\u003eThings that change, things that don't change. Facing dashi, through dashi, we will innovate new ideas to the times and to the dining table. \u003cbr\u003e\u003cbr\u003eWe don't think our work change 100 years ago nor will it change 100 years later. We carefully examine the production, stick to the manufacturing method, and make reliable products with our own route and technology. We hope we can create products that are easier to use according to the needs of the times. Our feelings for dashi are always hot and never cold.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe History of Kaneso 22\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eKaneso is 105 years old\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe founder Toyoda family began to settle in Fukuyama when Katsushige Mizuno opened Fukuyama and accompanied him from Kuwana in the 5th year of Genna (1619). Since that time, the manufacturer has been using the name Kuwanaya for our business for generations.\u003cbr\u003e\u003cbr\u003eSohei Toyoda started a seafood wholesaler in Shimoyoya-cho, Fukuyama City (currently Takaramachi) in 1890. He took the kuwa (桑) character from the word Kuwana (桑名) and combined it with so (宗) character from his own name Sohei (宗平), and named the company Kaneso. \u003cbr\u003e\u003cbr\u003eMeanwhile at the end of the Meiji era, Fujiwa Abe Shoten in Fukuyama City succeeded in developing \"Kezuri-bushi\", which is the first large-sized dried fish in Japan to make it easier to eat, and started selling it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_13.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eDeveloped the prototype of the shaving machine\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn the 5th year of the Taisho era, the second generation Toyoda Denshichi also started making bonito flakes. The shaving machine at that time was not perfect, but after five years of research, we devised a machine that can shave various fish species, and this is the prototype of the shaving machine that is still in use today.\u003cbr\u003e\u003cbr\u003eProduction has grown steadily since the completion of the Toyoda-style bonito flakes, and sales channels have expanded from rural areas to the Kansai region. Kezuribushi (a type of bonito flake) has become more and more popular because of its deliciousness and convenience. Productivity has increased and sales volume has increased sharply. Around 1930, we had 20 cutting machines and started construction plans for refrigerators necessary for storing raw materials. Although it was burnt down in the war damage of 1945, the factory was planned to be reconstructed from 1946, and the factory was rebuilt and resumed operations in the following 22 years. \u003cbr\u003e\u003cbr\u003eEstablished Toyoda Fisheries Processing Co., Ltd. in 1949. Masaichi Toyoda was appointed as the first president.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_14.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eLaunched \"Flavor Packets\", a tea-bag type dashi stock packets\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1962, the first tea-bag type dashi \"Flavor Packets\" was released in Japan. At the time of its release, it expanded its sales channels for commercial use, and after that, it was adopted by co-ops nationwide, and sales grew. \u003cbr\u003e\u003cbr\u003eWith the rapid expansion of the taste pack business in 1975, the second factory was built in the Mobira Industrial Park in Kasaoka City, Okayama Prefecture, and in 1988, the Hanakatsuo Factory was relocated to the second factory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_15.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eChanged the company name with the spirit of challenge to continue aiming for growth\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1989, the new flavor packet factory was completed at the second factory, and the headquarters function was transferred from the Mifunecho head office in Fukuyama city. \u003cbr\u003e\u003cbr\u003eIn 1995, the company name was changed from \"Toyoda Fisheries Processing Co., Ltd.\" to \"Kaneso 22 Co., Ltd.\" The reason is that many customers associate the name of fish processing with the image of processing fresh fish, so we decided to use the traditional name \"Kaneso\" as a manufacturer that processes dry matter raw materials. In addition, \"22\" refers to the 22nd century, and it expresses the spirit of challenge that the company will continue to aim for growth toward the next century.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_16.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDashi that proritizes domestic ingredients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTo make a good dashi, we choose good materials. \u003cbr\u003e\u003cbr\u003eThe natural umami that is drawn from high-quality materials is complex and profound, soothes the hearts of Japanese people and makes us feel happy. \u003cbr\u003e\u003cbr\u003eWith katsuobushi, dried sardines, mackerel, auxis fish, kelp, shiitake mushrooms, these traditional soup stocks are still being made using traditional methods.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eCommitment to the production area\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eWe carefully examine and select only the ingredients that are carefully manufactured and have excellent umami and fragrance, and purchase them from production areas and producers all over Japan.\u003cbr\u003e\u003cbr\u003eWith our unique storage and processing technology, we will further enhance the umami and fragrance of such precious raw materials and bring them to the market as finished products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_12.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSafe and secure hygiene management\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eHygiene efforts before entering the processing plant\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eWe wear a special uniform and mask to enter the manufacturing area, and after wearing it, we thoroughly roll and carefully remove foreign substances from the surface of our uniform.\u003cbr\u003e\u003cbr\u003eAfter that, we wash our hands, disinfect with alcohol, and take an air shower when entering the factory.\u003cbr\u003e\u003cbr\u003eAdhesive tape is also installed at your feet to prevent foreign matter from entering the factory.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_17.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the factory\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eA metal detector is installed on each product line to prevent foreign matter from entering the product and manufacture safe products.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_18.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the laboratory\u003c\/h3\u003e\n\u003cp\u003eIn the laboratory, we measure salt content, extract, and fat, and perform bacterial tests.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_19.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eFind Out More About Dashi And Its Varieties\u003c\/h3\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-dashi\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/90a9986a86d2e5a023431fd1673c118b_c4aefbbd-7b81-4566-80a0-27fda43f7729_300x.jpg\" width=\"100%\" alt=\"Dashi Article\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Dashi? Everything You Need to Know About Japanese Soup Stock\u003c\/span\u003e\u003cbr\u003eDashi is the basic ingredient of traditional Japanese cuisine. Most Japanese recipes call for dashi, whether in soup form or in dried powder form. Usually dashi is combined with soy sauce and mirin to make the authentic Japanese taste. But, what is dashi, and what kind of ingredients are used to make it?\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-dashi\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":45393295343854,"sku":"161185858-20pc","price":26784.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2938_00_en_wholesale.jpg?v=1718875551"},{"product_id":"other-seasoning_027","title":"Organic Yuzu Juice 100% 250ml from Tokushima Prefecture, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout Organic Yuzu Juice 100%\u003c\/h2\u003e\n\u003cdiv id=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_01_en.jpg\" alt=\"Organic Pure Yuzu Juice with Carbonated Water\"\u003e\n\u003cp class=\"img_cap\"\u003eYuzu juice diluted with carbonated water in a ratio of 1:9.\u003c\/p\u003e\n\u003c\/div\u003e\n \u003cbr\u003e\n\u003cp\u003eKawashimaya Organic Yuzu Juice 100% is a yuzu pure straight juice made from 100% hand-squeezed organic yuzu grown in the pristine mountains of Tokushima Prefecture, Japan.\u003cbr\u003e\u003cbr\u003eThis pure juice is not only versatile to use as seasoning but also shelf-stable and additive-free, making it a clean and delicious choice for your culinary creations.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cp\u003eIn recent years, the popularity of Japanese yuzu has increased. Many products involving yuzu are available locally and worldwide. However, it is worrisome that some commercially sold products use additives, synthetic yuzu flavorings, and excessive sugars instead of harnessing the fantastic benefits of the real yuzu.\u003cbr\u003e\u003cbr\u003eThis product is crafted with the intention of introducing the original yuzu’s taste and aroma, cultivated without the use of pesticides, and delivering pure yuzu juice with no additives.\u003cbr\u003e\u003cbr\u003eWe want the world to know that they can experience the true flavor of yuzu without any added chemical ingredients that could compromise their health. Since we also directly procure from the producers, we can offer it at a relatively affordable price. Please try this product by all means for those who want to incorporate 100% pure, healthy yuzu juice into their daily healthy lifestyle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eUsing Kito Yuzu, Sourced from the Famous Kito Village\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_02.jpg\" alt=\"Kito Yuzu\"\u003e\u003c\/div\u003e\n\u003cp\u003eOur Organic Yuzu Juice 100% is crafted in Kito Village, Tokushima Prefecture, a mountainous region renowned for its high-quality yuzu. The yuzu has a great aroma and the right acidity as it is grown in rich limestone soil with high rainfall and dramatic temperature swings.\u003cbr\u003e\u003cbr\u003eBefore Kito Yuzu became famous, Yuzu citrus was considered difficult to cultivate and had an unstable harvest. It is said that the yuzu tree takes 18 years to bear fruit.\u003cbr\u003e\u003cbr\u003eHowever, due to the high dedication of the Kito people, they succeeded in creating a yuzu cultivation method that yields fruit in 3-5 years. They received the “Asahi agricultural award” in 1978 for their agricultural developments and local revitalization. Because of this award, Kito Yuzu is recognized as the best yuzu from Japan worldwide. Today, most of the yuzu seedlings cultivated in Japan are derived from Kito yuzu.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003ePure Blessing from Nature, Full of Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_03.jpg\" alt=\"Yuzu Farmer1\"\u003e\u003c\/div\u003e\n\u003cp\u003eYuzu is rich in Vitamin C, as well as antioxidants such as flavonoids, carotenoids, and tannins, which contribute to its refreshing aroma and rich flavor. Additionally, it is rich in minerals such as magnesium, manganese, and potassium, making it a delightful and nutritious addition to daily meals.\u003cbr\u003e\u003cbr\u003eFor this product, we employ a natural, cyclical farming method that avoids all synthetic pesticides, chemical fertilizers, and even animal-based fertilizers. Instead, local farmers nourish the soil with compost made from grasses, fallen leaves, and used yuzu peels, which is an environmentally friendly approach.\u003cbr\u003e\u003cbr\u003eLeaving all the goodness from nature remains sealed in the yuzu juice 100% bottle.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eOur Special Commitment\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_04.jpg\" alt=\"Organic Yuzu Citrus\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e100% Organic Japanese Yuzu\u003c\/h5\u003e\n\u003cp\u003eThis product is made exclusively from JAS-certified organic yuzu grown without the use of pesticides, chemical fertilizers, or animal-based fertilizers. Yuzu citrus is the only ingredient used.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_05.jpg\" alt=\"Yuzu Farm\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003eAdditive-Free and All Natural\u003c\/h5\u003e\n\u003cp\u003eNo sugar, preservatives, coloring, flavoring, or acidulants. Just the essence of yuzu. Please use it with confidence for your cooking and mixing recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_06.jpg\" alt=\"Hand Squeezed Yuzu Juice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003eCommitment to Hand-Squeezed Juice\u003c\/h5\u003e\n\u003cp\u003eEach yuzu fruit is squeezed by hand using traditional presses, with an extraction rate of only 10%, whereas the usual yuzu juice squeezed with machines has an extraction rate of 20%.\u003cbr\u003e\u003cbr\u003eAlthough labor-intensive and yielding less juice than machines, it avoids the bitter oils from the peel, ensuring a pure, smooth, and fragrant flavor perfect for culinary use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_08.jpg\" alt=\"Shelf Stable\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003eShelf-Stable Convenience\u003c\/h5\u003e\n\u003cp\u003eCarefully bottled to maintain freshness while providing a 12-month shelf life before opening.\u003cbr\u003e\u003cbr\u003eThe perfectly sized 250 ml (approximately 8.4 fl oz) yuzu juice is also ideal for everyday cooking purposes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_07.jpg\" alt=\"Yuzu Farmer2\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003eMade in Japan with Craftsmanship\u003c\/h5\u003e\n\u003cp\u003eEach drop reflects the care and tradition of Japanese farming by the dedicated yuzu juice crafters.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Use Yuzu Juice 100% Deliciously\u003c\/h2\u003e\n\u003cp\u003eOrganic Yuzu Juice 100% is an exquisite substitute for vinegar or lemon juice and can be used as seasoning in both savory and sweet dishes. Thanks to its exceptional quality, this product is highly valued by professional chefs in Japan and abroad for its versatile taste and aroma that suit a wide range of cuisines—from Japanese to Italian and French.\u003cbr\u003e\u003cbr\u003eHere are some recommended ways to enjoy it.\u003c\/p\u003e\n\u003ch3\u003e1. As a Seasoning\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_11.jpg\" alt=\"Grilled Fish with Yuzu Juice\"\u003e\u003c\/div\u003e\n\u003ch5\u003eGrilled Fish with Yuzu Juice\u003c\/h5\u003e\n\u003cp\u003eDrizzle yuzu juice over grilled mackerel or salmon for a zesty, refreshing twist.\u003c\/p\u003e\n\u003ch5\u003eJapanese Hot Pot\u003c\/h5\u003e\n\u003cp\u003eMix yuzu juice into dipping sauces like ponzu to elevate your nabe experience.\u003c\/p\u003e\n\u003ch5\u003eYuzu Salad Dressing\u003c\/h5\u003e\n\u003cp\u003eCombine with olive oil, soy sauce, and honey for a light yet flavorful vinaigrette.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3\u003e2. As a Beverage Ingredient\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_12.jpg\" alt=\"Yuzu Honey Drink\"\u003e\u003c\/div\u003e\n\u003ch5\u003eYuzu Honey Drink\u003c\/h5\u003e\n\u003cp\u003eMix with cold or warm water and honey for a revitalizing daily drink. You can also add either ginger, apple cider vinegar, or mint leaves for taste variety.\u003c\/p\u003e\n\u003ch5\u003eYuzu Mocktail\u003c\/h5\u003e\n\u003cp\u003eShake yuzu juice with soda, mint leaves, and a dash of syrup for a refreshing non-alcoholic cocktail.\u003c\/p\u003e\n\u003ch5\u003eYuzu Sour Cocktail\u003c\/h5\u003e\n\u003cp\u003eAdd it to gin, vodka, or sake for an elegant citrus cocktail.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3\u003e3. For Sweets and Jams\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_13.jpg\" alt=\"Yuzu Honey Drink\"\u003e\u003c\/div\u003e\n\u003cp\u003eAdd to marmalade, sponge cakes, agar, or whipped cream to give desserts a distinctive Japanese citrus flair.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eRecipes with Yuzu Juice 100%\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eYuzu Honey Water\u003c\/h3\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eWater 200ml (6.7 fl oz)\u003c\/li\u003e\n\u003cli\u003eYuzu Juice 100% 2 tablespoons\u003c\/li\u003e\n\u003cli\u003eHoney 2.5 tablespoons\u003c\/li\u003e\n\u003cli\u003eIce Cubes (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSteps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCombine yuzu juice 100% and honey in a glass. Stir until the honey is fully dissolved.\u003c\/li\u003e\n\u003cli\u003eAdd water to the mixture and stir until well combined.\u003c\/li\u003e\n\u003cli\u003eAdd ice cubes into the glass if you like it cold. You can also use hot water if you like it hot.\u003c\/li\u003e\n\u003cli\u003eEnjoy it immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_09.jpg\" alt=\"Yuzu Honey Water\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eYuzu Soy Sauce Hot Pot\u003c\/h3\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eChicken thigh (sliced) 150g (5.3 oz)\u003c\/li\u003e\n\u003cli\u003eTofu 150g (5.3 oz)\u003c\/li\u003e\n\u003cli\u003eNapa cabbage 100g (3.5 oz)\u003c\/li\u003e\n\u003cli\u003eGreen onion 1pc\u003c\/li\u003e\n\u003cli\u003eCarrot 50g (1.7 oz)\u003c\/li\u003e\n\u003cli\u003eShiitake mushrooms 4pc\u003c\/li\u003e\n\u003cli\u003eChrysanthemum greens 50g (1.7 oz)\u003c\/li\u003e\n\u003cli\u003eYuzu juice 100% 30cc (1 fl oz)\u003c\/li\u003e\n\u003cli\u003eSoy sauce 30cc (1 fl oz)\u003c\/li\u003e\n\u003cli\u003eDashi broth 600ml (20 fl oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSteps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut all ingredients into easy-to-eat sizes.\u003c\/li\u003e\n\u003cli\u003eHeat dashi in a pot and add yuzu juice 100% and soy sauce.\u003c\/li\u003e\n\u003cli\u003eAdd meat, tofu, and vegetables. Simmer until cooked.\u003c\/li\u003e\n\u003cli\u003eServe hot with your favorite dipping sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003eDipping Sauce Options\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYuzu Soy Sauce: Mix equal parts yuzu juice 100% and soy sauce (e.g., 1 tbsp each). Optionally, add grated daikon or a few drops of sesame oil.\u003c\/li\u003e\n\u003cli\u003ePonzu Sauce: If you have ponzu at home, it’s a classic and refreshing choice.\u003c\/li\u003e\n\u003cli\u003eYuzu Sesame Sauce: Mix 1 tbsp sesame paste, 1 tsp soy sauce, 1 tsp yuzu juice 100%. Optionally add a pinch of sugar and a little dashi.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_10.jpg\" alt=\"Shabu Shabu\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A About Organic Yuzu Juice\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eDoes this product contain any additives or preservatives?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eNo. It is 100% organic yuzu juice with no additives, preservatives, or artificial ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhat does yuzu juice taste like?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt has a unique citrus flavor—fragrant like grapefruit, sharp like lime, and subtly sweet. It’s less sour than lemon and more aromatic with no bitterness from the peel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eCan I use this juice for drinks?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eYes! It’s perfect for honey drinks, teas, mocktails, or cocktails. Many customers also enjoy it mixed with sparkling water. It is also delicious to use in various cooking recipes featuring meat or fish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eHow long does it last after opening?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eAfter opening, keep refrigerated and use within 2–3 weeks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eIs it pasteurized?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eYes. The juice is pasteurized to ensure shelf stability while preserving flavor and aroma.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eProduct Specification\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Name\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eKawashimaya Organic Yuzu Juice 100%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003eOrganic Yuzu (from Kito, Tokushima Prefecture, Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContent\u003c\/th\u003e\n\u003ctd\u003e250ml (8.4 fl oz)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool, dry place. Refrigerate after opening.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3142_TOP_en.jpg\" alt=\"TOP Image Yuzu Juice\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46783739953390,"sku":"187595636","price":1680.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3142_TOP_en_68282a3a-a553-4f1e-8ba9-37622456d272.jpg?v=1754011037"},{"product_id":"other-seasoning_13","title":"Organic Plant-Based Dashi Powder 100g - Japanese Umami Soup Stock, Vegan-Friendly, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003cbr\u003e\n \u003csection id=\"INDEXcaution\"\u003e\n \u003cdiv class=\"caution\"\u003e\n \u003ch3\u003eWe Have Gradually Change Our Packaging!\u003c\/h3\u003e\n \u003cp\u003eWe have changed our packaging. You may receive brown bag packaging, but please rest assured that the contents and volume will remain the same.\u003cbr\u003e\n Please note that the packaging will be gradually changed, and you cannot specify the packaging. Thank you for your understanding.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003ch2\u003eNew Organic Dashi that Delivers Peace of Mind and Rich Flavor\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_01.jpg\" alt=\"商品撮影写真\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eBorn from Kawashimaya’s “Food for Well-being” philosophy, this new dashi was developed to bring both health and deliciousness to your table.\u003cbr\u003e\u003cbr\u003eMade only with carefully selected organic and domestically sourced ingredients, it offers both safety and deep flavor for your daily meals.\u003cbr\u003e\u003cbr\u003eNo chemical seasonings or yeast extracts are used—just the natural umami of the ingredients, maximized to its fullest.\u003c\/p\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cbr\u003e\n\u003ch3\u003eFour Organic Ingredients\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ch4\u003eFeel The Nature’s Blessings in Every Spoonful\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003eOur dashi combines \u003cb\u003eorganic kombu, organic shiitake mushrooms, organic rice koji, and organic onions\u003c\/b\u003e—all certified organic under Japan’s JAS standard—plus mineral-rich salt from Goto-nada, Japan. By blending these ingredients in perfect balance, we’ve created a flavor that is both deep and gentle.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_top_03.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch5\u003eOrganic Kombu\u003c\/h5\u003e\n\u003cbr\u003e\n\u003cp\u003eMade from rare, organic \u003ci\u003ema-kombu\u003c\/i\u003e harvested in Hokkaido, carefully roasted and ground into powder. The resulting taste goes beyond umami, with a rich depth perfect for not only Japanese cuisine but also a wide range of dishes. Roasting enhances the natural bounty of the sea.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch5\u003eOrganic Shiitake\u003c\/h5\u003e\n\u003cbr\u003e\n\u003cp\u003eOur organic shiitake powder is made by roasting and grinding organically cultivated dried shiitake mushrooms. A quick sprinkle infuses dishes with guanylic acid, adding depth and richness to the flavor.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch5\u003eOrganic Onion\u003c\/h5\u003e\n\u003cbr\u003e\n\u003cp\u003eMade from organic onions dried raw and ground into powder. When heated during cooking, their sweetness blooms, harmonizing beautifully with other ingredients.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch5\u003eOrganic Rice Koji\u003c\/h5\u003e\n\u003cbr\u003e\n\u003cp\u003eRice koji is a fermented rice made from inoculating steamed rice with \u003ci\u003eAspergillus oryzae\u003c\/i\u003e or the koji starter. This organic rice koji is powdered from rare, dried white rice koji made only from domestically grown organic brown rice. Koji not only enhances umami but also supports daily gut health.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003ch2\u003eCompletely Free from Animal-Derived Ingredients\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_top_02.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eWe use only plant-based ingredients sourced from Japan—no animal products whatsoever. This makes our dashi a vegan-friendly option that is gentle choice for your body, suitable for vegans, and ideal for anyone looking to expand their dietary options. Please enjoy with peace of mind.\u003c\/p\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003ch2\u003eSupports Gut Health\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp\u003eThanks to the \u003cspan class=\"red\"\u003e\u003cb\u003eorganic rice koji powder\u003c\/b\u003e\u003c\/span\u003e, this dashi can help support gut wellness as part of your daily meals. For health-conscious individuals, its ability to be enjoyed deliciously every day is a huge plus. Why not bring a tasty, healthful habit to your table?\u003c\/p\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003cdiv class=\"story\"\u003e\n\u003cbr\u003e\n\u003ch3\u003eOur Product Development Story\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cbr\u003e\n\u003cp\u003eWe designed this powdered dashi to bring out the natural goodness of each ingredient and complement a variety of dishes. It’s excellent as a seasoning for fried chicken, a hidden accent in curry, or for flavoring many other recipes. Born from countless trials to preserve authentic taste, we invite you to experience it for yourself.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_top_04.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cbr\u003e\n\u003ch3\u003eWhy Choose Powdered Dashi?\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_04.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch4\u003eQuick \u0026amp; Easy\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003eUnlike dashi packs that take time to simmer and offer fixed portions, powdered dashi can be added by the spoonful to adjust the flavor exactly as you like. No boiling needed—just stir into your dish.\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch4\u003eConcentrated Umami\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003ePowder retains more of the ingredients’ natural umami compared to packs, where some flavor escapes during simmering.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch4\u003eEco-Friendly\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003eCompact packaging means less waste compared to large, plastic-heavy dashi packs.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch4\u003eVersatile for Cooking\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003ePerfect for umami seasonings to make ochazuke, stir-fries, dressings, soups, stews, and more. Adjust strength and flavor freely to suit your dish.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003ch2\u003eUse in Everyday Cooking\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp\u003eIdeal for miso soup, simmered dishes, ochazuke, mixed rice, soups, stews, and more. Try it in fried chicken seasoning, as a secret touch in curry, or to enhance homemade dressings. The possibilities are endless.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"col2_img\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_03.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cbr\u003e\n\u003ch4\u003eSimmered Dishes\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003eUsing dashi powder adds a deep flavor without much effort to simmered dishes.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"col2_img\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_05.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cbr\u003e\n\u003ch4\u003eAs an Accent for Miso Soup\u003c\/h4\u003e\n\u003cbr\u003e\n\u003cp\u003eIt's delicious as an Accent for Pickles and Side Dishes, as well as Soups.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\n\u003csection\u003e\u003cbr\u003e\n\u003ch2\u003eQuick Recipe\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003cbr\u003e\n\u003ch3\u003eJapanese-Style Ochazuke\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cbr\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_06.jpg\" alt=\"画像説明\"\u003e\u003cbr\u003e\n\u003cp class=\"img_cap\"\u003eThe image is just an reference.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch4\u003eIngredients (for 1 serving)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCooked rice: 1 bowl (\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_049\"\u003eKawashimaya's Fermented Brown Rice\u003c\/a\u003e is recommended)\u003c\/li\u003e\n\u003cli\u003eOrganic Plant-Based Dashi Powder (this product): 1 tsp (approx. 3g, adjust to taste)\u003c\/li\u003e\n\u003cli\u003eHot water: approx. 200ml\u003c\/li\u003e\n\u003cli\u003eToppings: shredded nori, sesame seeds, umeboshi, or furikake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003eInstructions\u003c\/h5\u003e\n\u003col\u003e\n\u003cli\u003ePlace rice in a bowl and sprinkle dashi powder on top.\u003c\/li\u003e\n\u003cli\u003ePour hot water, lightly stir.\u003c\/li\u003e\n\u003cli\u003eAdd toppings and enjoy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch5\u003eTips\u003c\/h5\u003e\n\u003cp\u003eTop with grilled salmon or simmered kombu for extra luxury. Perfect for busy mornings.\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\n\u003csection id=\"INDEXproductDetail\"\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eOrganic kombu powder, organic shiitake mushroom powder, organic rice koji powder, salt (Japan), soy sauce powder, organic onion powder (contains wheat and soybeans)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e100g (3.52 oz)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n \u003ctd\u003eKeep in a cool, dry place away from direct sunlight and humidity. Consume as soon as possible after opening.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eHow to　Use\u003c\/th\u003e\n \u003ctd\u003eDissolve 1 tsp (3 g \/ 0.1 oz) in 200 ml (6.76 fl oz) hot water. Adjust to taste. Also great as an natural umami seasoning for cooking.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eBest Before Date\u003c\/th\u003e\n \u003ctd\u003e6 months from the date of manufacture\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n \u003ctd\u003eWheat, soybeans\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNutrition Facts (per 100g)\u003c\/th\u003e\n \u003ctd\u003eEnergy 205.2 kcal, Protein 8.9g, Fat 1.5g, Carbohydrate 54.7g, Salt equivalent 21.8g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3152_top_en.jpg\" alt=\"kawashimaya dashi powder\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46883087515886,"sku":"187805549","price":1280.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3152_top_en.jpg?v=1755159116"},{"product_id":"other-seasoning_14","title":"Organic Shiitake Mushroom Powder 40g - No MSG, Salt, and Sugar - Vegan, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n \u003ch2\u003eOrganic Shiitake Mushroom Powder - Just a Sprinkle Elevates Everyday Meals\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_01.jpg\" alt=\"organic shiitake mushroom powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThis powder is made by drying and grinding \u003cb\u003eorganically grown shiitake mushrooms.\u003c\/b\u003e Cultivated with care in a rich natural environment, \u003cb\u003ewithout pesticides or chemical fertilizers,\u003c\/b\u003e the natural umami of shiitake is concentrated into every spoonful.\u003cbr\u003e\u003cbr\u003e\nJust a quick sprinkle adds depth and flavor, working as a substitute for dashi or a seasoning boost. Enjoy authentic taste with ease.\u003cbr\u003e\u003cbr\u003e\n\u003cb\u003eNo MSG, salt, or sugar is added\u003c\/b\u003e, so the whole family can enjoy it with peace of mind.\u003c\/p\u003e\n\u003cbr\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv class=\"frame_bg\"\u003e\n \u003ch3\u003eWhat's so Special About Shiitake Powder?\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_top_02.jpg\" alt=\"shiitake powder appeal\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eNatural Umami Seasoning\u003c\/h4\u003e\n \u003cp\u003eShiitake mushrooms are rich in guanylic acid, a natural umami component that brings richness and depth to dishes. Perfect for miso soup, soups, simmered dishes, and stir-fries—and also excellent in curry, pasta, or dressings.\u003cbr\u003e\n It’s even popular overseas as a seasoning for steak and salads, giving dishes a flavor upgrade with just a small amount.\u003c\/p\u003e\n \u003ch5\u003eJapan’s “Umami” Gaining Global Attention\u003c\/h5\u003e\n \u003cp\u003eAround the world, recipes that highlight the umami of shiitake mushrooms are being introduced. Shiitake powder is increasingly used to bring out natural flavor in many types of cooking.\u003c\/p\u003e\n \u003ch5\u003eSurprisingly Delicious in Sweet Pairings\u003c\/h5\u003e\n \u003cp\u003eIt may sound unusual, but some people love sprinkling shiitake powder on \u003cspan class=\"color\"\u003evanilla ice cream\u003c\/span\u003e—it’s said to double the flavor. The umami compounds bring out the best in the ice cream.\u003cbr\u003e\n Recommended amount: about 1\/2 teaspoon per cup (140 ml) of vanilla ice cream.\u003c\/p\u003e\n \u003ch5\u003eAttention in Japan Too\u003c\/h5\u003e\n \u003cp\u003eEven NHK’s program \u003ci\u003e“Gatten!”\u003c\/i\u003e featured a special on dried shiitake, showing the growing attention in Japan.\u003cbr\u003e\u003cbr\u003eAt Kawashimaya, we’ve prepared an organic shiitake powder that’s both delicious and body-friendly.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2\u003eMade Only from Organic Japanese Shiitake\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_02.jpg\" alt=\"japanese shiitake\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eShiitake from Gifu Prefecture\u003c\/h4\u003e\n \u003cp\u003eCarefully cultivated organic dried shiitake are roasted and finely ground.\u003cbr\u003e\u003cbr\u003e\nThis is authentic organic shiitake powder—fragrant, rich in umami, and certified organic.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2\u003eHow to Use Shiitake Powder\u003c\/h2\u003e\n \u003cp\u003eAdds shiitake’s distinctive aroma while deepening the flavor of your dishes.\u003c\/p\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_05.jpg\" alt=\"shiitake dashi\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch4\u003eAs Dashi Soup Stock\u003c\/h4\u003e\n \u003cp\u003eIdeal for mixed rice, miso soup, and chawanmushi (savory steamed egg custard).\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_06.jpg\" alt=\"shiitake flavored fried chicken\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch4\u003eAs a All Purpose Marinade Seasoning\u003c\/h4\u003e\n \u003cp\u003eEnhance steak, hamburg steak, or fried chicken with added umami.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_10.jpg\" alt=\"shiitake salad dressing\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch4\u003eAs a Condiment\u003c\/h4\u003e\n \u003cp\u003eSprinkle into stir-fries or salad dressings for a quick flavor boost.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch4\u003eRecommended Recipe\u003c\/h4\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eMeat Miso Stir-Fry with Shiitake Umami\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_09.jpg\" alt=\"Meat Miso Stir-Fry with Shiitake Umami\"\u003e\n \u003cp class=\"img_cap\"\u003e\u003ci\u003e(Image description \/ Photo for illustration only)\u003c\/i\u003e\u003c\/p\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (serves 2):\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eGround pork: 200 g\u003c\/li\u003e\n \u003cli\u003eCabbage: 1\/4 head\u003c\/li\u003e\n \u003cli\u003eGrated ginger: 2 tsp\u003c\/li\u003e\n \u003cli\u003e（A）Miso: 2 tbsp\u003c\/li\u003e\n \u003cli\u003e（A）\u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_023\"\u003eSoy Sauce\u003c\/a\u003e、酒、\u003ca href=\"https:\/\/mizunori.live\/products\/sake_008\"\u003eMirin\u003c\/a\u003e 1 tbsp each\u003c\/li\u003e\n \u003cli\u003e（B）Potato starch: 1 tsp\u003c\/li\u003e\n \u003cli\u003e（B）Water: 1 tbsp\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eShiitake powder\u003c\/b\u003e: 1\/2 tsp\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eMethod:\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eRoughly chop the cabbage. Mix ingredients (A) together.\u003c\/li\u003e\n \u003cli\u003eCook ground pork and ginger in a frying pan. Once cooked, add the cabbage and stir-fry.\u003c\/li\u003e\n \u003cli\u003eWhen softened, add (A) and \u003cb\u003eshiitake powder\u003c\/b\u003e. Finally, stir in (B) to thicken.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp class=\"mb-0\"\u003eOther uses:\u003cbr\u003eAlso works great in pasta sauces, curry, hamburg steak, and vegetable side dishes.\nSince no salt is added, it’s perfect for reduced-salt cooking! The natural umami enhances the perception of saltiness, helping to cut down on salt naturally.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003cdiv class=\"staff_voice\"\u003e\n \u003ch3\u003eStaff Review\u003c\/h3\u003e\n \u003cdiv class=\"staff_voice_inner\"\u003e\n \u003cp\u003e“Just a little sprinkle of shiitake powder really makes dishes taste better—it’s a natural source of umami. \u003cb\u003eI even sprinkle it on vanilla ice cream at home;\u003c\/b\u003e it makes it taste like luxury ice cream.” (Staff U)\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eOrganic Shiitake Powder\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n \u003ctd\u003eOrganic Shiitake Powder\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eOrganic dried shiitake (grown on sawdust beds)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e40g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n \u003ctd\u003eKeep at room temperature, away from direct sunlight, high temperature, and humidity.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n \u003ctd\u003eShiitake grown in Gifu Prefecture, Japan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3144_top_en.jpg\" alt=\"Shiitake Powder TOP EN\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46918699221230,"sku":"187992754","price":980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3144_top_en.jpg?v=1756432181"},{"product_id":"dry-foods_024","title":"Organic Japanese Shiso Furikake, Organically Cultivated in Kishu, Wakayama Prefecture (30g) (Bottle Packaging)","description":"\u003c!--1000ml--\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout Organic Shiso Furikake\u003c\/h2\u003e\n\u003cp\u003eOrganic Kishu Shiso Furikake offers a taste of authentic Japan made from organically cultivated shiso (perilla) leaves harvested in the pristine Kishu region in Wakayama Prefecture. Furikake is made simply by processing the dried shiso leaves into a fine powder. You can enjoy its authentic flavor without the use of chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eCultivated in Kishu, Wakayama Prefecture\u003c\/h2\u003e\n\u003cp\u003eThe quality of this furikake starts with its origin: Tanabe City, Wakayama Prefecture, which is famous as the home of Kishu Nanko Ume plums. \"Organic Kishu Shiso Furikake\" is produced in this naturally rich environment, which boasts unique geographical advantages. Due to the influence of the warm Kuroshio Current flowing into the Kii Channel, Tanabe City is blessed with a consistently mild climate with minimal temperature fluctuations throughout the year. The combination of high rainfall and abundant sunlight creates an ideal ecosystem perfect for cultivating both plums and shiso.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_01.jpg\" alt=\"The home of Kishu Nanko plums\"\u003e\u003c\/div\u003e\n\u003cp\u003eFurthermore, the local neutral soil is rich in calcium, making the land exceptionally suitable for growing these specific crops.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eMeet Our Partner\u003c\/h2\u003e\n\u003cp\u003eOur dedicated producer, Takeuchi Farm, maintains a strong commitment to both this optimal land and organic cultivation methods. They continue to uphold a tradition of growing only the highest quality plums and shiso.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_bin_00.jpg\" alt=\"Organic Japanese Shiso Furikake\"\u003e\n \u003cp\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Enjoy Our Organic Shiso Furikake\u003c\/h2\u003e\n\u003ch3\u003eWith warm rice\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_02.jpg\" alt=\"Shiso Furikake on top of warm rice\"\u003e\u003c\/div\u003e\n\u003cp\u003eMix it with your favorite meal as topping, such as Japanese Onigiri\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_03.jpg\" alt=\"Shiso Furikake Onigiri\"\u003e\u003c\/div\u003e\n\u003ch3\u003eWafu Pasta or Japanese Style Pasta\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_04.jpg\" alt=\"Shiso Furikake Wafu Pasta\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Description\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Description\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient List\u003c\/th\u003e\n\u003ctd\u003eOrganic shiso (Kishu) and pickling ingredients (salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e30g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Instruction\u003c\/th\u003e\n\u003ctd\u003eStore in a cool, dark place away from direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eCalories 134kcal, Protein 6.8g, Fat 2.4g, Carbohydrates 21.3g, Salt equivalent 62.9g (per 100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_bin_TOP%20EN.jpg\" alt=\"TOP image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47184274161902,"sku":"189167161","price":426.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3178_bin_TOP_EN_af7bea27-8a9b-45fd-afba-5ff1941265f1.jpg?v=1763625698"},{"product_id":"dry-foods_026","title":"Organic Japanese Shiso Furikake, Organically Cultivated in Kishu, Wakayama Prefecture (50g) (Bag Packaging)","description":"\u003c!--1000ml--\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout Organic Shiso Furikake\u003c\/h2\u003e\n\u003cp\u003eOrganic Kishu Shiso Furikake offers a taste of authentic Japan made from organically cultivated shiso (perilla) leaves harvested in the pristine Kishu region in Wakayama Prefecture. Furikake is made simply by processing the dried shiso leaves into a fine powder. You can enjoy its authentic flavor without the use of chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eCultivated in Kishu, Wakayama Prefecture\u003c\/h2\u003e\n\u003cp\u003eThe quality of this furikake starts with its origin: Tanabe City, Wakayama Prefecture, which is famous as the home of Kishu Nanko Ume plums. \"Organic Kishu Shiso Furikake\" is produced in this naturally rich environment, which boasts unique geographical advantages. Due to the influence of the warm Kuroshio Current flowing into the Kii Channel, Tanabe City is blessed with a consistently mild climate with minimal temperature fluctuations throughout the year. The combination of high rainfall and abundant sunlight creates an ideal ecosystem perfect for cultivating both plums and shiso.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_01.jpg\" alt=\"The home of Kishu Nanko plums\"\u003e\u003c\/div\u003e\n\u003cp\u003eFurthermore, the local neutral soil is rich in calcium, making the land exceptionally suitable for growing these specific crops.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eMeet Our Partner\u003c\/h2\u003e\n\u003cp\u003eOur dedicated producer, Takeuchi Farm, maintains a strong commitment to both this optimal land and organic cultivation methods. They continue to uphold a tradition of growing only the highest quality plums and shiso.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_fukuro_00.jpg\" alt=\"Organic Japanese Shiso Furikake\"\u003e\n \u003cp\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Enjoy Our Organic Shiso Furikake\u003c\/h2\u003e\n\u003ch3\u003eWith warm rice\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_02.jpg\" alt=\"Shiso Furikake on top of warm rice\"\u003e\u003c\/div\u003e\n\u003cp\u003eMix it with your favorite meal as topping, such as Japanese Onigiri\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_03.jpg\" alt=\"Shiso Furikake Onigiri\"\u003e\u003c\/div\u003e\n\u003ch3\u003eWafu Pasta or Japanese Style Pasta\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_04.jpg\" alt=\"Shiso Furikake Wafu Pasta\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Description\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Description\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient List\u003c\/th\u003e\n\u003ctd\u003eOrganic shiso (Kishu) and pickling ingredients (salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Instruction\u003c\/th\u003e\n\u003ctd\u003eStore in a cool, dark place away from direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eCalories 134kcal, Protein 6.8g, Fat 2.4g, Carbohydrates 21.3g, Salt equivalent 62.9g (per 100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_fukuro_TOP%20EN.jpg\" alt=\"TOP image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47184524214510,"sku":"188813572","price":582.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3178_fukuro_TOP_EN.jpg?v=1762937781"},{"product_id":"mirin_01","title":"Kawashimaya Brown Rice Koji Hon Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n \u003ch2\u003eRare \"Hon Mirin\" Brewed with Brown Rice Koji\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_300_01.jpg\" alt=\"Old-Fashioned Hon Mirin\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eEnjoy the Old-Fashioned Brown Rice Hon Mirin, the true mirin (Hon Mirin) brewed using \"Brown Rice Koji\" (malted brown rice).\u003cbr\u003e\u003cbr\u003e\n Generally, the rice koji used for \"Hon Mirin\" is made from white rice at most breweries; seeing mirin made from brown rice is extremely rare. This is because turning brown rice into koji is a very difficult process. The hard bran layer of brown rice contains elements that hinder the koji mold from breaking down starch and proteins, so skilled techniques and effort are required to successfully create the koji.\u003cbr\u003e\u003cbr\u003e\n For this artisan product, we dared to take on this difficult process and carefully brewed it using rice koji derived from brown rice. It is an extremely rare Hon Mirin that maximizes the potential inherent in brown rice. This time-consuming effort is the secret to the depth of its flavor.\u003cbr\u003e\u003cbr\u003e\n Please enjoy our rare gem product \"Old-Fashioned Brown Rice Hon Mirin,\"\u003cbr\u003e\u003cb\u003e\u003cspan class=\"red\"\u003ebrewed using 100% Japanese Brown Rice, No Added Sugar, Gluten-Free, Vegan-Free, and No Additives.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2\u003eRich Flavor Created by Double the Amount of Brown Rice Koji\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_02.jpg\" alt=\"Brown Rice Mirin\"\u003e\n \u003c\/div\u003e\n\u003cp\u003eThe decisive difference in the taste of Old-Fashioned Brown Rice Hon Mirin lies in the amount of brown rice koji used in brewing.\u003c\/p\u003e\n\u003cp\u003eCompared to standard Hon Mirin production methods, \u003cb\u003e\u003cspan class=\"red\"\u003ethis product luxuriously uses double the normal amount of brown rice koji.\u003c\/span\u003e\u003c\/b\u003e This is done to maximize the work of the natural enzymes in the koji. By increasing the amount of koji, the breakdown of the glutinous rice's starch and protein is accelerated, resulting in a mirin characterized by deep richness and natural sweetness.\u003c\/p\u003e\n \u003cp\u003eThe concentrated umami components obtained from the double portion of brown rice koji can withstand long-term aging, rounding out the flavor. This production method supports the powerful quality of this mirin, which enhances the taste of ingredients.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2\u003eIntense Umami and Body, Completely Different from Mass-Market Products\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_03.jpg\" alt=\"Old-Fashioned Hon Mirin\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eBrown rice possesses abundant minerals and dietary fiber not found in white rice, as well as aromatic notes and powerful umami components stored in the outer skin (bran).\u003cbr\u003e\u003cbr\u003e\n By slowly drawing out these brown rice components using the power of koji, aging it for a long period, and doubling the amount of koji used, we have finished with a brown rice mirin that has strong umami, body, and natural sweetness completely different from products found in supermarkets.\n \u003c\/p\u003e\n \n \u003ch3\u003eRich Umami and Body\u003c\/h3\u003e\n \u003cp\u003eThe double amount of brown rice koji promotes the breakdown of starch and protein in the glutinous rice, generating more amino acids and giving depth to the taste. If used in simmered dishes or teriyaki, it adds a significantly deep richness to the entire dish without spoiling the natural flavor of the ingredients.\n \u003c\/p\u003e\n \u003ch3\u003eMellow Sweetness\u003c\/h3\u003e\n \u003cp\u003eIt is not a monotone sweetness like sugar, but a complex, elegant, and deep sweetness born from the breakdown of brown rice starch. Of course, no sugars or additives have been added.\u003c\/p\u003e\n \u003ch3\u003ePlease Experience the Difference\u003c\/h3\u003e\n \u003cp\u003eBefore using it in your cooking, please try tasting and comparing it with a commercial product. You will be surprised by the rich taste, body, and aroma. This is a mirin we recommend with confidence, capable of elevating your usual recipes to the next level.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2\u003e160 Years of Tradition and Innovation: Kankyo Shuzo's Unwavering Commitment\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_04.jpg\" alt=\"Kankyo Shuzo President Yosuke Yamada\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThe history of Hon Mirin making is ancient. Kankyo Shuzo, located in Kanie Town, Aichi Prefecture, has been protecting the tradition of mirin making for over 160 years since its founding in 1862 (Bunkyu Year 2). In this region, blessed with water transport and a production area of glutinous rice suitable for mirin brewing, Kankyo Shuzo passes on the traditional method of \"Old-Fashioned Hon Mirin\" to the present day.\u003c\/p\u003e\n \u003ch3\u003e1. A Process That Spares No Effort, Just Like in the Old Days\u003c\/h3\u003e\n \u003cp\u003eOld-Fashioned Brown Rice Hon Mirin follows the production methods from an era when sugar was precious. The \"Moromi\" (mash)—a mixture of glutinous rice, rice koji, and shochu—is brewed carefully over time. As the glutinous rice and rice koji slowly melt together, natural amino acids derived from the rice are generated in abundance. These amino acids are the source of the brown rice mirin's deep umami and body.\u003c\/p\u003e\n \u003ch3\u003e2. Mellow Sweetness Nurtured by Long-Term Aging\u003c\/h3\u003e\n \u003cp\u003eThe prepared mash spends a long time maturing in the brewery warehouse. By extending the aging period, the \"sharp edges\" of the mirin are smoothed out, and the sweetness becomes extremely mellow. This process of \"taking time\" creates a unique, complex, and elegant sweetness, giving it value as a \"drinkable mirin\" that tastes delicious even straight.\u003c\/p\u003e\n \u003ch3\u003e3. Unwavering Pursuit of Quality\u003c\/h3\u003e\n \u003cp\u003eKankyo Shuzo uses carefully selected high-quality local rice (glutinous rice). While protecting traditional brewing techniques, they have also been quick to improve quality to match the times. In 1999, they became the first sake and mirin manufacturer in Japan to obtain organic factory certification, maintaining an unwavering commitment to safety and quality.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \u003csection\u003e\n \u003ch2\u003eThe Secret to Deliciousness is the Inherited Traditional Method\u003c\/h2\u003e\n \u003cdiv class=\"frame_bg\"\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_05.jpg\" alt=\"Mirin production process\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch3\u003e1. Processing Glutinous Rice\u003c\/h3\u003e\n \u003cp\u003eDomestic glutinous rice is carefully washed and steamed to prepare \"Steamed Glutinous Rice.\" Kankyo Shuzo mainly uses glutinous rice from local Aichi Prefecture, which has large grains and stickiness. This is said to be the secret to producing mirin with strong sweetness.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"col2_r\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_06.jpg\" alt=\"Mirin production process\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch3\u003e2. Manufacturing Rice Koji\u003c\/h3\u003e\n \u003cp\u003eDomestic rice is washed and steamed, and seed koji (koji starter) is added to produce \"Brown Rice Koji.\"\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_07.jpg\" alt=\"Mirin production process\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch3\u003e3. Manufacturing Otsu-rui Shochu\u003c\/h3\u003e\n \u003cp\u003eOtsu-rui Shochu (authentic distilled spirit), an important component of mirin, is manufactured by distilling brown rice, mirin lees, and rice after washing and steaming. This method has been inherited from the era when sugar was precious.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"col2_r\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_08.jpg\" alt=\"Mirin production process\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch3\u003e4. Preparing the Moromi (Mash)\u003c\/h3\u003e\n \u003cp\u003e\"Steamed glutinous rice,\" \"Rice Koji,\" and the manufactured \"Shochu\" are carefully mixed to prepare the \"Moromi\" (mash). Through this mixture, the glutinous rice and rice koji interact, and the rich flavor and amino acids unique to mirin begin to form.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_09.jpg\" alt=\"Mirin production process\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch3\u003e5. Saccharification, Refining\/Filtration, and Pressing\u003c\/h3\u003e\n \u003cp class=\"mb-0\"\u003eThe mash, which has completed saccharification (conversion to sugar), is first subjected to refining filtration and then pressed. Through this pressing process, the liquid component of mirin is extracted, and \"Kasu\" (Sake lees) is obtained as a byproduct.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003ch3\u003e6. Storage and Racking (Aging)\u003c\/h3\u003e\n \u003cp\u003eThe extracted mirin is slowly aged in storage tanks. Through the aging period, the sweetness becomes more mellow, and the depth is said to increase. After storage, sediment\/impurities are removed to increase the clarity of the mirin.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003ch3\u003e7. Pasteurization (Hi-ire)\u003c\/h3\u003e\n \u003cp\u003eThe mirin, which has become clear after aging, undergoes pasteurization at 65°C for 60 minutes to stabilize the final quality.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_r\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_10.jpg\" alt=\"Mirin production process\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch3\u003e8. Bottling\u003c\/h3\u003e\n \u003cp\u003eAfter finishing all processes, the sterilized mirin is filled into containers as a product and shipped as \"Old-Fashioned Hon Mirin.\" If unopened, it has a quality guarantee period of 18 months when stored in a cool, dark place.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eBrown Rice Koji is Packed with Healthy Nutrients\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_11.jpg\" alt=\"brown rice koji\"\u003e\n \u003c\/div\u003e\n \u003ch3\u003eHigh Nutritional Value\u003c\/h3\u003e\n \u003cp\u003eBecause it uses brown rice as a raw material, it contains a good balance of nutrients derived from brown rice, such as Vitamin E, B-complex vitamins, and minerals (magnesium, iron, zinc, etc.).\u003cbr\u003e\n These nutrients are known as components that support daily health maintenance.\u003c\/p\u003e\n \u003ch3\u003eAbundant Dietary Fiber\u003c\/h3\u003e\n \u003cp\u003eBrown rice koji contains dietary fiber.\u003cbr\u003e\n Dietary fiber is an important element in dietary habits and supports the meals of those who want to improve their internal body environment.\u003c\/p\u003e\n \u003ch3\u003eFor Building a Vibrant Body\u003c\/h3\u003e\n \u003cp\u003eIt contains components found in brown rice such as gamma-oryzanol and phytic acid.\u003cbr\u003e\n It also contains components considered useful for maintaining health, such as ferulic acid, allowing you to improve the quality of your diet for building a vibrant, energetic body.\u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003cdiv class=\"frame_bd\"\u003e\n \u003ch2\u003eUse Our Special Brown Rice Hon Mirin in Daily Cooking\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_12.jpg\" alt=\"Old-Fashioned Hon Mirin\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eWhile it is excellent as a basic seasoning for Japanese cuisine, its rich aroma and clean sweetness can be used in various genres of cooking.\u003c\/p\u003e\n\n \u003ch3\u003eAdd Mild Sweetness to Substitute Sugar\u003c\/h3\u003e\n \u003cp\u003eOld-Fashioned Brown Rice Hon Mirin adds a mild and natural sweetness to dishes, enhancing the deliciousness of ingredients and recipes. By using Old-Fashioned Brown Rice Hon Mirin instead of sugar, the depth of the dish is significantly increased.\n \u003c\/p\u003e\n\n \u003ch3\u003eTo Mask Odors of Ingredients\u003c\/h3\u003e\n \u003cp\u003eThe alcohol contained in Old-Fashioned Brown Rice Hon Mirin works to soften the odors of ingredients as it evaporates during heating. By using it in dishes with strong-smelling meat or fish, you can bring out the deliciousness of the ingredients.\u003c\/p\u003e\n\n \u003ch3\u003eTo Prevent Crumbling\u003c\/h3\u003e\n \u003cp\u003eThe alcohol and sugars from the rice contained in Old-Fashioned Brown Rice Hon Mirin work to prevent ingredients from crumbling while simmering. Adding it when using ingredients that easily fall apart, such as potatoes or fish, prevents them from breaking up.\u003c\/p\u003e\n\n \u003ch3\u003eFor Glaze and Sheen (Teri and Tsuya)\u003c\/h3\u003e\n \u003cp\u003eAdding Old-Fashioned Brown Rice Hon Mirin to your cooking creates a glaze and sheen produced by the sugars in the rice. The visual appeal, which stimulates appetite as much as the taste, makes the dish even more delicious. Mostly delicious for teriyaki, grilled foods, etc.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eRecipes Using Brown Rice Hon Mirin\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eChicken Teriyaki\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_13.jpg\" alt=\"Chicken Teriyaki\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eChicken thigh: 300g (10.5oz)\u003c\/li\u003e\n \u003cli\u003eSoy sauce: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n \u003cli\u003eTraditional Brown Rice Hon Mirin: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n \u003cli\u003eCooking sake: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n \u003cli\u003eSugar: 1\/2 tbsp\u003c\/li\u003e\n \u003cli\u003ePotato starch: As needed\u003c\/li\u003e\n \u003cli\u003eSalt: A pinch\u003c\/li\u003e\n \u003cli\u003ePepper: A pinch\u003c\/li\u003e\n \u003cli\u003eOil: 2 tbsp\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eRemove excess fat from the chicken thigh, lightly sprinkle with salt and pepper, and coat the entire piece with potato starch.\u003c\/li\u003e\n \u003cli\u003eAdd oil to a frying pan and place the chicken skin-side down while the pan is still cold. Fry over medium heat until the skin is crispy.\u003c\/li\u003e\n \u003cli\u003eFlip over and fry further until the chicken is about 80% cooked through.\u003c\/li\u003e\n \u003cli\u003eAdd the sauce mixture (Soy sauce, Traditional Brown Rice Hon Mirin, cooking sake, and sugar) to the pan and simmer over medium heat. Simmer until the sauce thickens and coat the chicken thoroughly.\u003c\/li\u003e\n \u003cli\u003eRemove the chicken, pour the remaining sauce from the pan over it, and serve.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eCrispy Candied Sweet Potato (Daigaku Imo) with Honey and Brown Rice Mirin\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_14.jpg\" alt=\"Crispy Candied Sweet Potato using Brown Rice Mirin\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eSweet potato (Medium): 1\u003c\/li\u003e\n \u003cli\u003eTraditional Brown Rice Hon Mirin: 2 tbsp\u003c\/li\u003e\n \u003cli\u003eHoney: 2 tbsp\u003c\/li\u003e\n \u003cli\u003eSoy sauce: 1 tsp\u003c\/li\u003e\n \u003cli\u003eSesame seeds: To taste\u003c\/li\u003e\n \u003cli\u003eOil (for frying): As needed\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eWash the sweet potato well, cut into bite-sized pieces, and soak in water for about 10 minutes.\u003c\/li\u003e\n \u003cli\u003ePut oil in a pot and heat to 160°C (320°F). Add sweet potatoes and fry for 5 minutes.\u003c\/li\u003e\n \u003cli\u003eRemove the sweet potatoes and heat the oil up to 180°C (356°F).\u003c\/li\u003e\n \u003cli\u003eReturn the sweet potatoes to the oil and fry until the surface is crispy, then remove.\u003c\/li\u003e\n \u003cli\u003eIn a separate pot, add Traditional Brown Rice Hon Mirin, honey, and soy sauce. Heat over medium heat until it thickens to make the sauce.\u003c\/li\u003e\n \u003cli\u003eTurn off the heat, add the fried sweet potatoes, and toss to coat.\u003c\/li\u003e\n \u003cli\u003eSprinkle with sesame seeds if desired, and serve.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection id=\"INDEXqa\"\u003e\n \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \u003ch3\u003eQ\u0026amp;A About Old-Fashioned Brown Rice Hon Mirin\u003c\/h3\u003e\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eDoes it contain alcohol?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eYes. The alcohol content is 14.1%.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eWhat are the raw ingredients?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eGlutinous Rice (Domestic), Rice Koji (Domestic Brown Rice, Domestic Seed Koji), Authentic Shochu (Home-brewed).\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eCan I drink it as alcohol?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eThe recommended usage is as a seasoning.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eHow should I store the mirin?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003ePlease store it at room temperature. If placed in a cold location, white sugar crystals may form at the bottom. Please warm it with hot water to dissolve them before use.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003c\/section\u003e\n\n \u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n \u003ctd\u003eOld-Fashioned Brown Rice Koji Hon Mirin\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eClassification\u003c\/th\u003e\n \u003ctd\u003eHon Mirin (True Mirin)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n \u003ctd\u003e500ml\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eGlutinous Rice (Domestic), Rice Koji (Domestic Brown Rice, Domestic Seed Koji), Authentic Shochu (Home-brewed)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n \u003ctd\u003e14.1%\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003eStore in a cool, dark place\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_TOP_en.png\" alt=\"TOP Image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47298441740526,"sku":"188681153","price":1230.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/Shopify.png?v=1764645879"},{"product_id":"wholesale-mirin_034","title":"[Wholesale 1008pc] Kawashimaya Brown Rice Koji Mirin with Sea Salt 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eBrown Rice Koji Mirin with Sea Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e1008pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/mizunori.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e500ml x 1008pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eGross Weight\u003c\/th\u003e\n\u003ctd\u003e550kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eGlutinous Rice, Rice, Brown Rice Koji, Sea Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n\u003ctd\u003e14.1%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eStore in a cool, dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_500_en_TOP_wholesale.jpg\" alt=\"TOP Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Kawashimaya Brown Rice Mirin 500ml\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 1008pc of \u003cb\u003eKawashimaya Brown Rice Mirin 500ml - Japanese Traditional Sweet Rice Wine Seasoning, Made in Japan\u003c\/b\u003e. \u003ca href=\"https:\/\/mizunori.live\/products\/mirin_02\"\u003eClick here to see the singular item variant.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take 1 month or more to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\u003cvideo playsinline=\"\" muted=\"\" loop=\"loop\" autoplay=\"autoplay\" controls=\"controls\" height=\"auto\" width=\"100%\"\u003e\n \u003csource type=\"video\/mp4\" src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/39b8a2d7eade4d6298de7716d2576aab.mp4\"\u003e\u003c\/video\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eRare Mirin Brewed with Brown Rice Koji\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_300_01.jpg\" alt=\"Brown Rice Koji Mirin with Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003eIntroducing Brown Rice Koji Mirin with Salt, a rare mirin brewed using \"Brown Rice Koji\" (malted brown rice).\u003cbr\u003e\u003cbr\u003eGenerally, the rice koji used for Mirin is made from white rice at most breweries; seeing mirin made from brown rice is extremely rare. This is because turning brown rice into koji is a very difficult process. The hard bran layer of brown rice contains elements that hinder the koji mold from breaking down starch and proteins, so skilled techniques and effort are required to successfully create the koji.\u003cbr\u003e\u003cbr\u003eFor this artisan product, we dared to take on this difficult process and carefully brewed it using rice koji derived from brown rice. This particular mirin is manufactured using the Mirin traditional method that maximizes the potential inherent in brown rice. You will get to enjoy the full-bodied, rich flavor because the product is made using the traditional, time-consuming effort.\u003cbr\u003e\u003cbr\u003e\"Brown Rice Koji Mirin with Salt\" \u003cb\u003e\u003cspan class=\"red\"\u003ebrewed using 100% Japanese Brown Rice, Added with Sea Salt, No Added Sugar, Gluten-Free, Vegan-Free, and No Additives.\u003c\/span\u003e\u003c\/b\u003e Please use it as a versatile cooking seasoning for sweet or savory dishes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eRich Flavor Created by Double the Amount of Brown Rice Koji\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_02.jpg\" alt=\"Brown Rice Mirin\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe decisive difference in the taste of Brown Rice Koji Mirin with Salt lies in the amount of brown rice koji used in brewing.\u003c\/p\u003e\n\u003cp\u003eCompared to standard Mirin production methods, \u003cb\u003e\u003cspan class=\"red\"\u003ethis product luxuriously uses double the normal amount of brown rice koji.\u003c\/span\u003e\u003c\/b\u003e This is done to maximize the work of the natural enzymes in the koji. By increasing the amount of koji, the breakdown of the glutinous rice's starch and protein is accelerated, resulting in a mirin characterized by deep richness and natural sweetness.\u003c\/p\u003e\n\u003cp\u003eThe concentrated umami components obtained from the double portion of brown rice koji can withstand long-term aging, rounding out the flavor. This production method supports the powerful quality of this mirin, which enhances the taste of ingredients.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eIntense Umami and Body, Completely Different from Mass-Market Products\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_03.jpg\" alt=\"Brown Rice Koji Mirin with Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003eBrown rice possesses abundant minerals and dietary fiber not found in white rice, as well as aromatic notes and powerful umami components stored in the outer skin (bran).\u003cbr\u003e\u003cbr\u003eBy slowly drawing out these brown rice components using the power of koji, aging it for a long period, and doubling the amount of koji used, we have finished with a brown rice mirin that has strong umami, body, and natural sweetness completely different from products found in supermarkets.\u003c\/p\u003e\n\u003ch3\u003eRich Umami and Body\u003c\/h3\u003e\n\u003cp\u003eThe double amount of brown rice koji promotes the breakdown of starch and protein in the glutinous rice, generating more amino acids and giving depth to the taste. If used in simmered dishes or teriyaki, it adds a significantly deep richness to the entire dish without spoiling the natural flavor of the ingredients.\u003c\/p\u003e\n\u003ch3\u003eMellow Sweetness\u003c\/h3\u003e\n\u003cp\u003eIt is not a monotone sweetness like sugar, but a complex, elegant, and deep sweetness born from the breakdown of brown rice starch. Of course, no sugars or additives have been added.\u003c\/p\u003e\n\u003ch3\u003ePlease Experience the Difference\u003c\/h3\u003e\n\u003cp\u003eBefore using it in your cooking, please try tasting and comparing it with a commercial product. You will be surprised by the rich taste, body, and aroma. This is a mirin we recommend with confidence, capable of elevating your usual recipes to the next level.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e160 Years of Tradition and Innovation: Kankyo Shuzo's Unwavering Commitment\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_04.jpg\" alt=\"Kankyo Shuzo President Yosuke Yamada\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe history of Mirin making is ancient. Kankyo Shuzo, located in Kanie Town, Aichi Prefecture, has been protecting the tradition of mirin making for over 160 years since its founding in 1862 (Bunkyu Year 2). In this region, blessed with water transport and a production area of glutinous rice suitable for mirin brewing, Kankyo Shuzo passes on the traditional method of \"Brown Rice Koji Mirin with Salt\" to the present day.\u003c\/p\u003e\n\u003ch3\u003e1. A Process That Spares No Effort, Just Like in the Old Days\u003c\/h3\u003e\n\u003cp\u003eBrown Rice Koji Mirin with Salt follows the production methods from an era when sugar was precious. The \"Moromi\" (mash)—a mixture of glutinous rice, rice koji, and shochu—is brewed carefully over time. As the glutinous rice and rice koji slowly melt together, natural amino acids derived from the rice are generated in abundance. These amino acids are the source of the brown rice mirin's deep umami and body.\u003c\/p\u003e\n\u003ch3\u003e2. Mellow Sweetness Nurtured by Long-Term Aging\u003c\/h3\u003e\n\u003cp\u003eThe prepared mash spends a long time maturing in the brewery warehouse. By extending the aging period, the \"sharp edges\" of the mirin are smoothed out, and the sweetness becomes extremely mellow. This process of \"taking time\" creates a unique, complex, and elegant sweetness, giving it value as a \"drinkable mirin\" that tastes delicious even straight.\u003c\/p\u003e\n\u003ch3\u003e3. Unwavering Pursuit of Quality\u003c\/h3\u003e\n\u003cp\u003eKankyo Shuzo uses carefully selected high-quality local rice (glutinous rice). While protecting traditional brewing techniques, they have also been quick to improve quality to match the times. In 1999, they became the first sake and mirin manufacturer in Japan to obtain organic factory certification, maintaining an unwavering commitment to safety and quality.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Secret to Deliciousness is the Inherited Traditional Method\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_05.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e1. Processing Glutinous Rice\u003c\/h3\u003e\n\u003cp\u003eDomestic glutinous rice is carefully washed and steamed to prepare \"Steamed Glutinous Rice.\" Kankyo Shuzo mainly uses glutinous rice from local Aichi Prefecture, which has large grains and stickiness. This is said to be the secret to producing mirin with strong sweetness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_06.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e2. Manufacturing Rice Koji\u003c\/h3\u003e\n\u003cp\u003eDomestic rice is washed and steamed, and seed koji (koji starter) is added to produce \"Brown Rice Koji.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_07.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e3. Manufacturing Otsu-rui Shochu\u003c\/h3\u003e\n\u003cp\u003eOtsu-rui Shochu (authentic distilled spirit), an important component of mirin, is manufactured by distilling brown rice, mirin lees, and rice after washing and steaming. This method has been inherited from the era when sugar was precious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_08.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e4. Preparing the Moromi (Mash)\u003c\/h3\u003e\n\u003cp\u003e\"Steamed glutinous rice,\" \"Rice Koji,\" and the manufactured \"Shochu\" are carefully mixed to prepare the \"Moromi\" (mash). Through this mixture, the glutinous rice and rice koji interact, and the rich flavor and amino acids unique to mirin begin to form.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_09.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e5. Saccharification, Refining\/Filtration, and Pressing\u003c\/h3\u003e\n\u003cp class=\"mb-0\"\u003eThe mash, which has completed saccharification (conversion to sugar), is first subjected to refining filtration and then pressed. Through this pressing process, the liquid component of mirin is extracted, and \"Kasu\" (Sake lees) is obtained as a byproduct.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e6. Storage and Racking (Aging)\u003c\/h3\u003e\n\u003cp\u003eThe extracted mirin is slowly aged in storage tanks. Through the aging period, the sweetness becomes more mellow, and the depth is said to increase. After storage, sediment\/impurities are removed to increase the clarity of the mirin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003e7. Pasteurization (Hi-ire)\u003c\/h3\u003e\n\u003cp\u003eThe mirin, which has become clear after aging, undergoes pasteurization at 65°C for 60 minutes to stabilize the final quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_10.jpg\" alt=\"Mirin production process\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003e8. Bottling\u003c\/h3\u003e\n\u003cp\u003eAfter finishing all processes, the sterilized mirin is filled into containers as a product and shipped as \"Brown Rice Koji Mirin with Salt.\" If unopened, it has a quality guarantee period of 18 months when stored in a cool, dark place.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eBrown Rice Koji is Packed with Healthy Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_11.jpg\" alt=\"brown rice koji\"\u003e\u003c\/div\u003e\n\u003ch3\u003eHigh Nutritional Value\u003c\/h3\u003e\n\u003cp\u003eBecause it uses brown rice as a raw material, it contains a good balance of nutrients derived from brown rice, such as Vitamin E, B-complex vitamins, and minerals (magnesium, iron, zinc, etc.).\u003cbr\u003eThese nutrients are known as components that support daily health maintenance.\u003c\/p\u003e\n\u003ch3\u003eAbundant Dietary Fiber\u003c\/h3\u003e\n\u003cp\u003eBrown rice koji contains dietary fiber.\u003cbr\u003eDietary fiber is an important element in dietary habits and supports the meals of those who want to improve their internal body environment.\u003c\/p\u003e\n\u003ch3\u003eFor Building a Vibrant Body\u003c\/h3\u003e\n\u003cp\u003eIt contains components found in brown rice such as gamma-oryzanol and phytic acid.\u003cbr\u003eIt also contains components considered useful for maintaining health, such as ferulic acid, allowing you to improve the quality of your diet for building a vibrant, energetic body.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch2\u003eUse Our Special Brown Rice Koji Mirin with Salt in Daily Cooking\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_12.jpg\" alt=\"Brown Rice Koji Mirin with Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003eWhile it is excellent as a basic seasoning for Japanese cuisine, its rich aroma and clean sweetness can be used in various genres of cooking.\u003c\/p\u003e\n\u003ch3\u003eAdd Mild Sweetness to Substitute Sugar\u003c\/h3\u003e\n\u003cp\u003eBrown Rice Koji Mirin with Salt adds a mild and natural sweetness to dishes, enhancing the deliciousness of ingredients and recipes. By using Brown Rice Koji Mirin with Salt instead of sugar, the depth of the dish is significantly increased.\u003c\/p\u003e\n\u003ch3\u003eTo Mask Odors of Ingredients\u003c\/h3\u003e\n\u003cp\u003eThe alcohol contained in Brown Rice Koji Mirin with Salt works to soften the odors of ingredients as it evaporates during heating. By using it in dishes with strong-smelling meat or fish, you can bring out the deliciousness of the ingredients.\u003c\/p\u003e\n\u003ch3\u003eTo Prevent Crumbling\u003c\/h3\u003e\n\u003cp\u003eThe alcohol and sugars from the rice contained in Brown Rice Koji Mirin with Salt work to prevent ingredients from crumbling while simmering. Adding it when using ingredients that easily fall apart, such as potatoes or fish, prevents them from breaking up.\u003c\/p\u003e\n\u003ch3\u003eFor Glaze and Sheen (Teri and Tsuya)\u003c\/h3\u003e\n\u003cp\u003eAdding Brown Rice Koji Mirin with Salt to your cooking creates a glaze and sheen produced by the sugars in the rice. The visual appeal, which stimulates appetite as much as the taste, makes the dish even more delicious. Mostly delicious for teriyaki, grilled foods, etc.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n\u003ch2\u003eDelicious Recipes with Brown Rice Koji Mirin\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eChicken Teriyaki\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_13.jpg\" alt=\"Chicken Teriyaki\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eChicken thigh: 300g (10.5oz)\u003c\/li\u003e\n\u003cli\u003eSoy sauce: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003eBrown Rice Koji Mirin: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003eCooking sake: 1 \u0026amp; 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003eSugar: 1\/2 tbsp\u003c\/li\u003e\n\u003cli\u003ePotato starch: As needed\u003c\/li\u003e\n\u003cli\u003eSalt: A pinch\u003c\/li\u003e\n\u003cli\u003ePepper: A pinch\u003c\/li\u003e\n\u003cli\u003eOil: 2 tbsp\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRemove excess fat from the chicken thigh, lightly sprinkle with salt and pepper, and coat the entire piece with potato starch.\u003c\/li\u003e\n\u003cli\u003eAdd oil to a frying pan and place the chicken skin-side down while the pan is still cold. Fry over medium heat until the skin is crispy.\u003c\/li\u003e\n\u003cli\u003eFlip over and fry further until the chicken is about 80% cooked through.\u003c\/li\u003e\n\u003cli\u003eAdd the sauce mixture (Soy sauce, Brown Rice Koji Mirin, cooking sake, and sugar) to the pan and simmer over medium heat. Simmer until the sauce thickens and coat the chicken thoroughly.\u003c\/li\u003e\n\u003cli\u003eRemove the chicken, pour the remaining sauce from the pan over it, and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eCrispy Candied Sweet Potato (Daigaku Imo) with Honey and Brown Rice Koji Mirin\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3164_14.jpg\" alt=\"Crispy Candied Sweet Potato using Brown Rice Mirin\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (Serves 2)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSweet potato (Medium): 1\u003c\/li\u003e\n\u003cli\u003eBrown Rice Koji Mirin: 2 tbsp\u003c\/li\u003e\n\u003cli\u003eHoney: 2 tbsp\u003c\/li\u003e\n\u003cli\u003eSoy sauce: 1 tsp\u003c\/li\u003e\n\u003cli\u003eSesame seeds: To taste\u003c\/li\u003e\n\u003cli\u003eOil (for frying): As needed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWash the sweet potato well, cut into bite-sized pieces, and soak in water for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePut oil in a pot and heat to 160°C (320°F). Add sweet potatoes and fry for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove the sweet potatoes and heat the oil up to 180°C (356°F).\u003c\/li\u003e\n\u003cli\u003eReturn the sweet potatoes to the oil and fry until the surface is crispy, then remove.\u003c\/li\u003e\n\u003cli\u003eIn a separate pot, add Brown Rice Koji Mirin, honey, and soy sauce. Heat over medium heat until it thickens to make the sauce.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat, add the fried sweet potatoes, and toss to coat.\u003c\/li\u003e\n\u003cli\u003eSprinkle with sesame seeds if desired, and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXqa\"\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A About Brown Rice Koji Mirin with Salt\u003c\/h3\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain alcohol?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eYes. The alcohol content is 14.1%.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhat is the difference between this one and the Hon-Mirin version?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt has the same base ingredients and traditional manufacturing method as the Hon-Mirin version, but at the end of the process, less than 2% salt is added to classify this product as a seasoning. The PET packaging is also safer and more durable for international shipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan I drink it as alcohol?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eThe recommended usage is as a seasoning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eHow should I store the mirin?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003ePlease store it at room temperature. If placed in a cold location, white sugar crystals may form at the bottom. Please warm it with hot water to dissolve them before use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47417430016238,"sku":"188691759-1008pc","price":930384.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/BrownRiceMirinWholesale-01.jpg?v=1765714615"},{"product_id":"natto_016","title":"Kawashimaya Japanese Natto Furikake Rice Seasoning 35g - Freeze-Dried Natto \u0026 6 Umami Ingredients, Additive-Free, MSG-Free, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\n\u003csection\u003e\n \u003ch2\u003eAuthentic Japanese Umami: Premium Natto Furikake\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_01.jpg\" alt=\"Natto Furikake Seasoning — freeze-dried natto blended with ocean delicacies\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eIndulge in the rich and savory taste of our Natto Furikake Seasoning, a harmonious blend of freeze-dried crushed natto (fermented soybeans) and carefully selected ocean delicacies.\u003c\/p\u003e\n \u003cp class=\"mb-0\"\u003e\u003cb\u003eRich in probiotics and natural umami, made with only 6 ingredients,\u003c\/b\u003e this healthy, \u003cb\u003eadditive-free\u003c\/b\u003e Japanese furikake brings the authentic taste of Japan straight to your table, without relying on chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eWhy You'll Love This Furikake\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_02.jpg\" alt=\"Key benefits of Natto Furikake — probiotic, natural, crispy, heritage-crafted\"\u003e\n \u003c\/div\u003e\n \u003ch3\u003eProbiotic Superfood\u003c\/h3\u003e\n \u003cp\u003eNatto is a traditional Japanese superfood renowned for its incredible health benefits. Our special freeze-drying process retains live natto bacteria, meaning every sprinkle supports healthy digestion and gut health.\u003c\/p\u003e\n \u003ch3\u003e100% Natural, MSG-Free, and Additive-Free\u003c\/h3\u003e\n \u003cp\u003eWe believe in the power of natural flavor. This furikake is completely \u003cb\u003efree from MSG, yeast extracts, and artificial preservatives\u003c\/b\u003e. Instead, we draw out 120% of the natural umami from premium Japanese seafood—including wakame seaweed, bonito flakes, and dried shrimp.\u003c\/p\u003e\n \u003ch3\u003eCrispy Texture \u0026amp; Ocean Umami Flavor\u003c\/h3\u003e\n \u003cp\u003eThe satisfying, crispy crunch of freeze-dried natto paired with the deep, savory ocean notes of seaweed and bonito makes this an addictively delicious topping. It is a balanced medley of textures and complex tastes that elevates any dish.\u003c\/p\u003e\n \u003ch3\u003eA Tale of Two Heritage Brands\u003c\/h3\u003e\n \u003cp\u003eThis exceptional seasoning is the result of a collaboration between a historic natto brewery from Miyagi Prefecture, founded in 1949, and an 85-year-old traditional seafood processor from Shizuoka.\u003c\/p\u003e\n \u003cp class=\"mb-0\"\u003eTogether, they share a passion for preserving old-fashioned manufacturing methods and delivering safe, authentic Japanese cuisine to the world.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eHow to Enjoy Furikake\u003c\/h2\u003e\n \u003cp\u003eFurikake is an incredibly versatile seasoning that goes far beyond just white rice! Add this furikake to your pantry collection and enjoy it with:\u003c\/p\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_03.jpg\" alt=\"Natto Furikake sprinkled generously over a bowl of steamed rice\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch5\u003eRice \u0026amp; Grains\u003c\/h5\u003e\n \u003cp class=\"mb-0\"\u003eSprinkle generously over steamed rice, onigiri (rice balls), or poke bowls.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_r\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_04.jpg\" alt=\"Natto Furikake tossed with udon noodles for a rich umami boost\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch5\u003eNoodles \u0026amp; Pasta\u003c\/h5\u003e\n \u003cp class=\"mb-0\"\u003eToss it with pasta, udon, or yakisoba for a rich umami boost.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_l\"\u003e\n \u003cdiv class=\"col2_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_05.jpg\" alt=\"Natto Furikake used as a savory crunchy topping for everyday dishes\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"col2_txt\"\u003e\n \u003ch5\u003eEveryday Dishes\u003c\/h5\u003e\n \u003cp class=\"mb-0\"\u003eUse it as a savory, crunchy topping for fried eggs, cold tofu (hiyayakko), salads, or even popcorn.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eQuick \u0026amp; Delicious Recipes\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eAvocado Toast with Umami Furikake\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_06.jpg\" alt=\"Avocado toast topped with Natto Furikake for a Japanese-inspired twist\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eGive your morning avocado toast a vibrant, Japanese-inspired twist.\u003c\/p\u003e\n \u003ch4\u003eIngredients (For 1 serving)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e1 slice of your favorite bread (toasted)\u003c\/li\u003e\n \u003cli\u003e1\/2 ripe avocado\u003c\/li\u003e\n \u003cli\u003eOlive oil (a drizzle)\u003c\/li\u003e\n \u003cli\u003eNatto Furikake (Ocean Umami Flavor) to taste\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eMash the creamy avocado and spread it generously over the crisp toast.\u003c\/li\u003e\n \u003cli\u003eDrizzle lightly with high-quality olive oil.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eSprinkle a generous amount of Natto Furikake on top for a satisfying crunch and a burst of savory ocean flavor.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eGrilled Salmon with Natto Furikake Crust\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_07.jpg\" alt=\"Grilled salmon fillets finished with a nutty, savory Natto Furikake crust\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eA flavorful and healthy dish where tender, grilled salmon is enhanced by a nutty, savory crust.\u003c\/p\u003e\n \u003ch4\u003eIngredients (For 2 servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e2 salmon fillets\u003c\/li\u003e\n \u003cli\u003e1 tbsp soy sauce\u003c\/li\u003e\n \u003cli\u003e1 tsp sesame oil\u003c\/li\u003e\n \u003cli\u003eNatto Furikake (Ocean Umami Flavor) for topping\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eLightly marinate the salmon fillets in soy sauce and sesame oil for 10 minutes.\u003c\/li\u003e\n \u003cli\u003eGrill or bake the salmon until cooked through and tender.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eImmediately after removing from the heat, generously top the salmon with Natto Furikake. The residual heat will release the fragrant aroma of the bonito and toasted seaweed.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eDried Natto, Seasoned Wakame Seaweed (Wakame Seaweed, Sugar, Salt, Kombu Kelp Powder), Dried Shrimp, Bonito Flakes, Dried Baby Sardines, Dried Whitebait\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e1.23oz (35g)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n \u003ctd\u003eJapan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n \u003ctd\u003eStore at room temperature away from direct sunlight. Shake well before use.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n \u003ctd\u003eSOYBEANS, CRUSTACEAN SHELLFISH, FISH\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3217_TOP_EN_01.png\" alt=\"Natto Furikake — product packaging top image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"caution\"\u003e\n \u003ch3\u003eAllergen Notice\u003c\/h3\u003e\n \u003cp class=\"mb-0\"\u003eCONTAINS SOYBEANS, CRUSTACEAN SHELLFISH, FISH. Note: The krill\/shrimp used in this product are harvested using fishing methods that mix with crab and other shellfish.\u003c\/p\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47702617063662,"sku":"190693036","price":720.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3217_TOP_EN_01.png?v=1776741166"},{"product_id":"natto_014","title":"Kawashimaya Japanese Natto Freeze-Dried Fermented Soybeans 130g - Crunchy Natto Snack \u0026 Food Topping, Salt-Free, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n\u003ch2\u003eCrunchy Authentic Flavor: Japanese Freeze-Dried Natto Beans\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_01.jpg\" alt=\"Freeze-dried natto product package\"\u003e\n\u003c\/div\u003e\n\u003cp\u003eOur \"Freeze-Dried Natto\" is a natural, plant-based food made by freeze-drying authentic fermented non-GMO soybeans crafted through traditional Japanese methods.\u003c\/p\u003e\n\u003cp\u003eBecause the moisture has been removed, the strong fermented aroma and sticky, slimy texture typical of fresh natto are significantly reduced. With a satisfying, nutty crunch, it is incredibly approachable for beginners and those who want to incorporate natto easily into their daily diet, while allowing you to enjoy the rich umami of soybeans anytime, anywhere.\u003c\/p\u003e\n\u003cp\u003eThis product is salt-free, additive-free, preservative-free, vegan-friendly, oil-free, and proudly made using Japanese soybeans.\u003c\/p\u003e\n\u003c\/section\u003e\n\n \u003csection\u003e\n\u003ch2\u003e3 Features of Our Freeze-Dried Natto\u003c\/h2\u003e\n\u003ch3\u003e1. Authentic Natto Crafted Through Generations\u003c\/h3\u003e\n\u003cp\u003eWe partnered with a long-established natto manufacturer in Miyagi, Japan, founded in 1949. They have faithfully preserved the foundational techniques of modern natto fermentation passed down by a doctor of agriculture, taking the time to slowly and carefully ferment the beans to perfection.\u003c\/p\u003e\n\u003cp\u003eThis product is very particular in using domestic high-quality soybeans, mainly \"Suzumaru\" from Hokkaido and \"Tanrei\" from Miyagi Prefecture. We rely on the natural flavor of the ingredients, so the use of sauce or mustard is not necessary. The finished product tastes like old-fashioned natto that is rich in nutrients.\u003c\/p\u003e\n\u003ch3\u003e2. Pure Ingredients: Non-GMO Soybeans \u0026amp; Natto Bacteria\u003c\/h3\u003e\n\u003cp\u003eThis product contains only two ingredients: premium, non-GMO domestic Japanese soybeans and Bacillus subtilis natto. It is completely free from added salt, oils, MSG, preservatives, or artificial colors. It is a clean, vegan-friendly food that is safe for children, those monitoring their sodium intake, and even as a healthy meal topper for your pets.\u003c\/p\u003e\n\u003ch3\u003e3. Versatile: Enjoy Crunchy or Sticky\u003c\/h3\u003e\n\u003cp\u003eThe freeze-drying process locks in the flavor and makes the beans completely shelf-stable without refrigeration. You can eat them mess-free right out of the bag as a crunchy snack, or rehydrate them with water to bring back the classic sticky, stringy texture of freshly fermented natto.\u003c\/p\u003e\n\u003c\/section\u003e\n\n \u003csection\u003e\n\u003ch2\u003eHow to Enjoy Freeze-Dried Natto\u003c\/h2\u003e\n\u003cul\u003e\n \u003cli\u003e\n\u003cb\u003eEat it Dry \u0026amp; Crunchy:\u003c\/b\u003e Grab a handful straight from the bag for a savory, low-carb snack.\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eUse as a Topping:\u003c\/b\u003e Sprinkle the dry beans over salads, pasta, pizza, soups, or yogurt for an instant boost of plant-based protein and umami.\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eRehydrate for the Traditional Experience:\u003c\/b\u003e Place the desired amount of freeze-dried natto in a small bowl and add cold or hot water until the beans are just covered. Cover with plastic wrap, let it sit until the water is well-absorbed. Drain any excess water, stir thoroughly until sticky strings form, and enjoy!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\n \u003csection\u003e\n\u003ch2\u003eFood that Pairs Well with Freeze-Dried Natto\u003c\/h2\u003e\n\u003cdiv class=\"rp\"\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_02.jpg\" alt=\"Crunchy natto snack\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eCrunchy Natto Snack\u003c\/h3\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_03.jpg\" alt=\"Natto omelet\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto Omelet\u003c\/h3\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rp\"\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_04.jpg\" alt=\"Natto seaweed spaghetti\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto Seaweed Spaghetti\u003c\/h3\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_05.jpg\" alt=\"Natto soba\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto Soba\u003c\/h3\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rp\"\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_06.jpg\" alt=\"Natto as pizza topping\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto as Pizza Topping\u003c\/h3\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_07.jpg\" alt=\"Natto in cold tofu\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto in Cold Tofu\u003c\/h3\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rp\"\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_08.jpg\" alt=\"Natto as toast topping\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto as Toast Topping\u003c\/h3\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_09.jpg\" alt=\"Natto in miso soup\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto in Miso Soup\u003c\/h3\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rp\"\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_10.jpg\" alt=\"Natto as salad topping\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto as Salad Topping\u003c\/h3\u003e\n \u003c\/div\u003e\n \u003cdiv\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_11.jpg\" alt=\"Natto in fried rice\"\u003e\n \u003ch3 class=\"rp_cap\"\u003eNatto in Fried Rice\u003c\/h3\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n \u003csection\u003e\n\u003ch2\u003eQuick \u0026amp; Easy Everyday Recipes\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eAuthentic Miso Soup with Natto\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_09.jpg\" alt=\"Authentic miso soup with natto\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eUpgrade your everyday miso soup with extra plant-based protein and the deep flavor of traditional Japanese fermentation.\u003c\/p\u003e\n \u003ch4\u003eIngredients (For 1 serving)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e1 cup (approx. 200ml) water\u003c\/li\u003e\n \u003cli\u003e1 tsp \u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_13\"\u003eKawashimaya Organic Plant-Based Dashi Powder\u003c\/a\u003e\n\u003c\/li\u003e\n \u003cli\u003e1 tablespoon miso paste\u003c\/li\u003e\n \u003cli\u003e1\/4 cup firm tofu, cubed\u003c\/li\u003e\n \u003cli\u003e0.5 tbsp dried wakame seaweed\u003c\/li\u003e\n \u003cli\u003e1 tbsp chopped green onions\u003c\/li\u003e\n \u003cli\u003e1 generous tablespoon \u003ca href=\"https:\/\/mizunori.live\/products\/natto_014\"\u003eKawashimaya Freeze-Dried Natto\u003c\/a\u003e\n\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eIn a small pot, mix the water and Kawashimaya Organic Plant-Based Dashi Powder until fully dissolved.\u003c\/li\u003e\n \u003cli\u003eAdd the cubed tofu and dried wakame seaweed. Bring it to a boil.\u003c\/li\u003e\n \u003cli\u003eTurn the heat off and let the temperature drop before gently whisking in the miso paste until fully dissolved.\u003c\/li\u003e\n \u003cli\u003eJust before serving, sprinkle the dry Kawashimaya Freeze-Dried Natto and chopped green onions directly into the miso soup.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eEnjoy immediately for a satisfying, nutty crunch, or let the beans sit in the warm broth for a few minutes to slightly soften and release their rich, earthy umami.\u003c\/li\u003e\n \u003c\/ol\u003e\n\u003c\/div\u003e\n \u003cbr\u003e\n\n\u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eSimple Crunchy Natto Salad\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_10.jpg\" alt=\"Simple crunchy natto salad\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eGive your fresh greens an effortless, nutritious upgrade. The freeze-dried natto will add crunchy texture to your daily veggie salad.\u003c\/p\u003e\n \u003ch4\u003eIngredients (For 2 servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e2 cups of your favorite mixed greens\u003c\/li\u003e\n \u003cli\u003e1\/2 cup cherry tomatoes, halved\u003c\/li\u003e\n \u003cli\u003e1\/4 cup sliced cucumbers\u003c\/li\u003e\n \u003cli\u003e1 to 2 tablespoons of \u003ca href=\"https:\/\/mizunori.live\/products\/natto_014\"\u003eKawashimaya Freeze-Dried Natto\u003c\/a\u003e\n\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eDressing Ingredients\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e2 tbsp Kawashimaya Organic Soy Sauce\u003c\/li\u003e\n \u003cli\u003e2 tbsp Kawashimaya Italian Organic Apple Cider Vinegar\u003c\/li\u003e\n \u003cli\u003e2 tbsp extra virgin olive oil\u003c\/li\u003e\n \u003cli\u003e1 tbsp of Kawashimaya Organic Yuzu Juice\u003c\/li\u003e\n \u003cli\u003e1 tbsp of honey (to add sweetness)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eIn a small bowl, whisk together the dressing ingredients to make an umami-rich vinaigrette.\u003c\/li\u003e\n \u003cli\u003eIn a larger mixing bowl, toss the mixed greens, cherry tomatoes, and cucumbers with the dressing until evenly coated.\u003c\/li\u003e\n \u003cli\u003eTransfer the dressed salad to a serving plate.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eTop the salad with a generous handful of dry Kawashimaya Freeze-Dried Natto just before eating.\u003c\/li\u003e\n \u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n \u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eSoybeans (Non-GMO), Bacillus subtilis natto\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n \u003ctd\u003e4.58oz (130g)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n \u003ctd\u003eJapan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003eStore at room temperature away from direct sunlight.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAllergen\u003c\/th\u003e\n \u003ctd\u003eSoybeans\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3218_TOP_EN_01.jpg\" alt=\"Freeze-dried natto top image\"\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47702622142702,"sku":"190693919","price":1700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3218_TOP_EN_01.jpg?v=1776734923"},{"product_id":"natto_015","title":"Kawashimaya Japanese Natto Fermented Soybeans Powder 75g - Freeze-Dried Traditional Superfood Natto Powder, Salt-Free, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\n \u003csection\u003e\n \u003ch2\u003eA Quick Sprinkle for Daily Gut Health! 100% Japanese Soybeans, Additive-Free Natto Powder\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_01.jpg\" alt=\"Kawashimaya additive-free natto powder made from 100% domestic Japanese soybeans\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eBorn from Kawashimaya's \"Food for Well-being\" philosophy, this freeze-dried natto powder was developed to bring both health and convenience to your daily meals.\u003c\/p\u003e\n \u003cp\u003eMade entirely from 100% domestically grown Japanese soybeans, it is a traditional superfood packed with natto's unique probiotics (live natto bacteria), Vitamin K2, and nattokinase. Simply sprinkle it on your favorite dishes to effortlessly support your wellness and gut health.\u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003e3 Features of Natto Powder\u003c\/h2\u003e\n\n \u003ch3\u003e1. Authentic Natto Crafted Through Generations\u003c\/h3\u003e\n \u003cp\u003eWe partnered with a long-established natto manufacturer in Miyagi, Japan, founded in 1949. They have faithfully preserved the foundational techniques of modern natto fermentation passed down by a doctor of agriculture, taking the time to slowly and carefully ferment the beans to perfection.\u003c\/p\u003e\n \u003cp\u003eThis product is very particular in using domestic high-quality soybeans, mainly \"Suzumaru\" from Hokkaido and \"Tanrei\" from Miyagi Prefecture. We rely on the natural flavor of the ingredients, so the use of sauce or mustard is not necessary. The finished product tastes like old-fashioned natto that is rich in nutrients.\u003c\/p\u003e\n\n \u003ch3\u003e2. Pure Ingredients: Non-GMO Soybeans \u0026amp; Natto Bacteria\u003c\/h3\u003e\n \u003cp\u003eThis product contains only two ingredients: premium, non-GMO domestic Japanese soybeans and Bacillus subtilis natto. It is completely free from added salt, oils, MSG, preservatives, or artificial colors. It is a clean, vegan-friendly food that is safe for children, those monitoring their sodium intake, and even as a healthy meal topper for your pets.\u003c\/p\u003e\n\n \u003ch3\u003e3. Natto Powder is Quick, Easy \u0026amp; No Sticky Prep\u003c\/h3\u003e\n \u003cp\u003eEnjoy the benefits of natto effortlessly! Skip the sticky preparation and strong pungent odors of traditional raw natto. The fine powder format makes it incredibly easy to mix into your daily routine without altering the texture of your meals.\u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eVersatile \u0026amp; Convenient Superfood: How to Use\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_02.jpg\" alt=\"Various ways to use natto powder in everyday cooking\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eBecause it is a powder, you can instantly add nutrition and an umami kick to various dishes with a quick sprinkle.\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cb\u003eIn Yogurt:\u003c\/b\u003e Simply mix it into your morning yogurt for a quick and easy gut-health boost.\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eIn Soups \u0026amp; Miso:\u003c\/b\u003e Stir it into miso soup or broths for an instant, comforting natto-soup flavor.\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eTopping for Pasta \u0026amp; Salads:\u003c\/b\u003e Lightly sprinkle your desired amount over salads or pasta to enjoy a new, delicious way of eating natto.\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eFor Baby Food:\u003c\/b\u003e Mix a small quantity into baby porridge or other snacks, suitable for babies aged 6 months and older.\u003c\/li\u003e\n \u003cli\u003e\n\u003cb\u003eFor Pet Food:\u003c\/b\u003e Due to its appetizing aroma, it is incredibly popular as a healthy topping for dog and cat food, or as an ingredient in homemade pet treats.\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eFood that Pairs Well with Natto Powder\u003c\/h2\u003e\n \u003cdiv class=\"full_flex\"\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_03.jpg\" alt=\"Savory Yogurt Bowl with Natto Powder\"\u003e\n \u003cp class=\"img_cap\"\u003eSavory Yogurt Bowl with Natto Powder\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_04.jpg\" alt=\"Natto-Spiked Mayo Dipping Sauce\"\u003e\n \u003cp class=\"img_cap\"\u003eNatto-Spiked Mayo Dipping Sauce\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_05.jpg\" alt=\"Natto Powder in Miso Soup\"\u003e\n \u003cp class=\"img_cap\"\u003eNatto Powder in Miso Soup\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_06.jpg\" alt=\"Udon Noodle Soup with Natto Powder\"\u003e\n \u003cp class=\"img_cap\"\u003eUdon Noodle Soup with Natto Powder\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_07.jpg\" alt=\"Japanese Curry Rice with Natto Powder\"\u003e\n \u003cp class=\"img_cap\"\u003eJapanese Curry Rice with Natto Powder\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex\"\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_08.jpg\" alt=\"Creamy Parmesan and Natto Risotto\"\u003e\n \u003cp class=\"img_cap\"\u003eCreamy Parmesan \u0026amp; Natto Risotto\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_09.jpg\" alt=\"Green Salad with Natto Powder sprinkled on top\"\u003e\n \u003cp class=\"img_cap\"\u003eSprinkle Natto Powder on Green Salad\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_10.jpg\" alt=\"Cheese Pizza topped with Natto Powder\"\u003e\n \u003cp class=\"img_cap\"\u003eSprinkle Natto Powder on Cheese Pizza\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_11.jpg\" alt=\"Natto Seaweed Spaghetti\"\u003e\n \u003cp class=\"img_cap\"\u003eNatto Seaweed Spaghetti\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"full_flex_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_12.jpg\" alt=\"Veggie Baby Puree with Natto Powder\"\u003e\n \u003cp class=\"img_cap\"\u003eVeggie Baby Puree\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eHealthy Recipes with Natto Powder\u003c\/h2\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eSavory Greek Yogurt Bowl with Natto Powder\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_03.jpg\" alt=\"Savory Greek Yogurt Bowl with Natto Powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eEnjoy an unexpectedly delicious and savory yogurt bowl that fills your stomach longer until noon. This protein-rich recipe uses natto powder as a quick-developing, umami-rich base.\u003c\/p\u003e\n \u003ch4\u003eIngredients (For 1 serving)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e1 cup (approx. 227g) Plain Greek Yogurt\u003c\/li\u003e\n \u003cli\u003e1 tsp (1.5g) \u003ca href=\"https:\/\/mizunori.live\/products\/natto_015\"\u003eNatto Powder\u003c\/a\u003e\n\u003c\/li\u003e\n \u003cli\u003e1 Boiled Egg, cut in half\u003c\/li\u003e\n \u003cli\u003e1 Small Cucumber, finely diced\u003c\/li\u003e\n \u003cli\u003e5 Cherry Tomatoes, cut in half\u003c\/li\u003e\n \u003cli\u003e1 tbsp Olive Oil or Garlic Oil\u003c\/li\u003e\n \u003cli\u003eSalt and pepper to season\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eIn a small bowl, thoroughly mix 1 teaspoon of the natto powder into the cold plain Greek yogurt. Add salt and pepper to season. Let it sit 5 minutes to mix the seasoning.\u003c\/li\u003e\n \u003cli\u003eWhile the yogurt rests, boil the egg, dice the cucumber, halve the tomatoes, and toast your seeds if using raw ones.\u003c\/li\u003e\n \u003cli\u003eAssemble the yogurt bowl. Neatly layer the diced cucumber and tomato halves on one side, and scatter the toasted seeds and fresh dill over the other. Finish by drizzling the oil and adding the egg.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eServe immediately and enjoy.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eVeggie Baby Puree with Natto Powder\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_12.jpg\" alt=\"Veggie Baby Puree with Natto Powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eA safe and easy way to introduce nutrition and new flavors to an infant using a minuscule amount of finely incorporated powder.\u003c\/p\u003e\n \u003ch4\u003eIngredients (For 2 servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e1 Small Sweet Potato, peeled and cubed\u003c\/li\u003e\n \u003cli\u003e1 Small Carrot, peeled and sliced\u003c\/li\u003e\n \u003cli\u003e1\/4 tsp to 1\/2 cup, as needed — Water or Baby Liquid (Formula\/Breastmilk)\u003c\/li\u003e\n \u003cli\u003e0.5 tsp (1g) or less \u003ca href=\"https:\/\/mizunori.live\/products\/natto_015\"\u003eNatto Powder\u003c\/a\u003e\n\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eSteam or boil the cubed sweet potato and sliced carrot until they are completely soft and fall apart easily when pressed with a fork (about 10–15 minutes). Drain any excess liquid.\u003c\/li\u003e\n \u003cli\u003ePlace the cooked vegetables in a blender or food processor (or you can also crush them manually with a spoon and a strainer). Add 1\/4 cup of your chosen liquid and puree on high until the mixture is ultra-smooth, with absolutely no lumps. Add more liquid by the tablespoon until you reach your desired consistency.\u003c\/li\u003e\n \u003cli\u003eThoroughly mix in the tiny 1\/4 teaspoon of natto powder. Ensure it is fully dissolved into the warm puree. For very young infants, use even less (a small pinch) until you know they tolerate the flavor.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eAllow the puree to cool completely to a safe temperature before offering it to your child. Store any leftovers in an airtight container in the refrigerator for up to 24 hours.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eGreen Salad with Natto Powder\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_09.jpg\" alt=\"Green Salad with Natto Powder sprinkled on top\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (For 4 servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e6 cups Mixed Salad Greens (arugula, spinach, lettuce)\u003c\/li\u003e\n \u003cli\u003e1 large English Cucumber, thinly sliced\u003c\/li\u003e\n \u003cli\u003e1 pint Cherry Tomatoes, halved\u003c\/li\u003e\n \u003cli\u003e1\/4 Red Onion, thinly sliced (optional)\u003c\/li\u003e\n \u003cli\u003e1–2 teaspoons \u003ca href=\"https:\/\/mizunori.live\/products\/natto_015\"\u003eNatto Powder\u003c\/a\u003e (adjust to taste)\u003c\/li\u003e\n \u003cli\u003e2 tablespoons Extra Virgin Olive Oil (For Simple Vinaigrette)\u003c\/li\u003e\n \u003cli\u003e1 tablespoon Lemon\/\u003ca href=\"https:\/\/mizunori.live\/products\/other-seasoning_027\"\u003eYuzu Juice\u003c\/a\u003e (For Simple Vinaigrette)\u003c\/li\u003e\n \u003cli\u003eA pinch of Sea Salt \u0026amp; Black Pepper (For Simple Vinaigrette)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eIn a large bowl, toss the greens, cucumber, and tomatoes together.\u003c\/li\u003e\n \u003cli\u003eWhisk olive oil, lemon juice, salt, and pepper until blended to make simple vinaigrette.\u003c\/li\u003e\n \u003cli\u003eDrizzle dressing over the salad and toss well to coat.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eRight before serving, sprinkle 1 teaspoon of Natto powder evenly over the top.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eNatto Seaweed Spaghetti\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_11.jpg\" alt=\"Creamy Natto Seaweed Spaghetti topped with shredded nori\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (For 2 servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003e200g Pasta Noodle (or your choice)\u003c\/li\u003e\n \u003cli\u003e1\/2 cup Heavy Cream\u003c\/li\u003e\n \u003cli\u003e1.5 tablespoons \u003ca href=\"https:\/\/mizunori.live\/products\/natto_015\"\u003eNatto Powder\u003c\/a\u003e\n\u003c\/li\u003e\n \u003cli\u003e1 tablespoon Unsalted Butter\u003c\/li\u003e\n \u003cli\u003e2 teaspoons \u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_023\"\u003eSoy Sauce\u003c\/a\u003e\n\u003c\/li\u003e\n \u003cli\u003eSugar and Salt to taste\u003c\/li\u003e\n \u003cli\u003e1g Shredded Nori Seaweed (kizami nori)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eBoil pasta (we are using spaghetti) in salted water until al dente (8–10 mins). Reserve 1\/2 cup of pasta water.\u003c\/li\u003e\n \u003cli\u003eWhile pasta cooks, whisk softened butter, cream, Natto powder, soy sauce, and sugar (if used) in a bowl until smooth and the Natto powder is fully dissolved. This prevents clumping.\u003c\/li\u003e\n \u003cli\u003eDrain pasta and return to the pot over low heat. Pour Natto-cream sauce over. Add 2–3 tbsp reserved water and toss 1–2 minutes until creamy and thickened. Do not boil.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eDivide creamy Natto spaghetti onto plates, then generously top with shredded Nori seaweed. Serve immediately.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eSoybeans (Non-GMO), Bacillus subtilis natto\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e2.65oz (75g)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n \u003ctd\u003eJapan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n \u003ctd\u003eStore at room temperature away from direct sunlight.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAllergen\u003c\/th\u003e\n \u003ctd\u003eSoy\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3219_TOP_EN_01.jpg\" alt=\"Additive-Free Natto Powder product image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47702624665838,"sku":"190694052","price":1100.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3219_TOP_EN_01.jpg?v=1776738924"},{"product_id":"other-seasoning_15","title":"Kawashimaya Ultimate All-Purpose Umami Dashi Powder 100g (10g x 10 Packets) - Salt-Free, MSG-Free, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\n\u003csection\u003e\n \u003ch2\u003eWhat is Ultimate All-Purpose Umami Dashi Powder?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_01.jpg\" alt=\"Ultimate All-Purpose Umami Dashi Powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eA \"supreme dashi\" packed with the \u003cb\u003ewhole umami and nutrients of its ingredients,\u003c\/b\u003e supporting your beauty and health through food.\u003c\/p\u003e\n \u003cp\u003eThis powder dashi tightly condenses the umami and nutrients of natural ingredients such as sardines, bonito, kelp, shiitake mushrooms, and odorless garlic. No salt is added. It also does not contain yeast extract that is not good for our body.\u003c\/p\u003e\n \u003cp\u003eBy simply dissolving \u003cb\u003e10g of dashi powder in 100cc hot water,\u003c\/b\u003e you can enjoy it not only as an authentic dashi broth but also as a highly nutritious soup.\u003c\/p\u003e\n \u003cp\u003eIt comes in convenient \"10g x 10 packets\" perfect for carrying and measuring.\u003c\/p\u003e\n\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/DashiRecipeEN.pdf\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eHow to Use Dashi\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_recipeEN.jpg\" alt=\"dashi_recipe_collection\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eDownload Free Dashi Recipe Collection PDF\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eKawashimaya offers a collection of over 70 recipes using this dashi, including soups \u0026amp; broths, noodle dishes, rice dishes, meat \u0026amp; egg dishes, salads, and more. These recipes are easy to recreate at home, so please check them out!\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\u003c\/section\u003e\n\n \u003ch2\u003eUmami Dashi Powder is available on Amazon.com!\u003c\/h2\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n \u003ca href=\"https:\/\/amzn.to\/3Sfb3cw\" class=\"kirarin\"\u003eBuy on Amazon\u003c\/a\u003e\n \u003c\/section\u003e\n\u003cbr\u003e\n \n\u003csection\u003e\n \u003ch2\u003eA Natural Manufacturing Method that Condenses Umami\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_02.jpg\" alt=\"Natural manufacturing method explanation\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eBy applying high temperature and pressure to the raw materials and filtering them naturally, the proteins are broken down into a state just one step before being absorbed as amino acids \u003cb\u003e(peptized state).\u003c\/b\u003e Because the molecules are so small, it is absorbed into the body in about 30 minutes without placing a burden on the digestive organs.\u003c\/p\u003e\n \u003cp\u003eSince the umami is also condensed, it has a stronger flavor than commercially available dashi powders.\u003c\/p\u003e\n \u003cp\u003eSince no salt or similar ingredients are added, it \u003cb\u003ecan be safely consumed by everyone from babies to the elderly.\u003c\/b\u003e For those who care about their family's health, are on a diet, or play sports, it allows anyone to easily add fish-centered nutrition to their daily meals.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eAstonishing Nutritional Value\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_04.jpg\" alt=\"Nutritional value infographic\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eA single packet (10g) contains the whole nutrition of 3 to 4 Japanese sardines. (100g contains the nutritional equivalent of about 30 sardines and 130g of kelp.)\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eStrong Umami Without Salt and No Fishy Smell\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_03.jpg\" alt=\"No salt, no fishy smell feature explanation\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eCommon powdered dashi is mainly used for \"flavoring food,\" and often requires the hassle of boiling or contains added salt to create umami.\u003c\/p\u003e\n \u003cp\u003eThrough a manufacturing method that makes the most of its ingredients, this Umami Dashi Powder dissolves completely in water or hot water, eliminating the need for heating. It's a \u003cb\u003equick and mess-free solution\u003c\/b\u003e for busy people who want to make good food everyday.\u003c\/p\u003e\n \u003cp\u003eFurthermore, because excess fat is removed from the raw materials, it is \u003cb\u003ehighly resistant to oxidation\u003c\/b\u003e and its greatest feature is \u003cb\u003ehaving almost no fishy smell.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003cdiv class=\"story\"\u003e\n \u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n \u003cdiv class=\"story_inner\"\u003e\n \u003cp\u003eThe predecessor of the manufacturer of the \"Ultimate All-Purpose Umami Dashi\" originally worked in fish processing and the manufacturing and sales of delicacies. While processing massive amounts of fish every day, he was deeply troubled by the large amount of waste—about 60% of the fish, including the heads, organs, and bones.\u003c\/p\u003e\n \u003cp\u003e\"Is there a way to use the entire life of the fish we've been blessed with?\"\u003c\/p\u003e\n \u003cp\u003eThis prompted the manufacturer to begin an intensive research and development effort for new machinery. Over the course of about 40 years, they finally established a unique, cutting-edge manufacturing method that incorporates the natural phenomena of \"vacuum,\" \"pressure,\" and \"filtration.\" By placing the whole ingredients into this special machine, they succeeded in removing excess fat while peptizing the proteins.\u003c\/p\u003e\n \u003cp\u003eWe at Kawashimaya deeply resonate with the creator's passionate desire to \"contribute to the dietary life and health of the nation,\" and we are delivering this ultimate, energy-packed dashi to everyone.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eGreat for Everyday Cooking! How to Use the Dashi\u003c\/h2\u003e\n \u003cp\u003eBecause it is in powder form and dissolves easily in water, it elevates the umami of any dish—whether Japanese, Western, or Chinese—just by sprinkling it on. As a daily health habit, we highly recommend drinking it as a morning and evening soup.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2\u003eEasy Daily Recipes Using Ultimate All-Purpose Umami Dashi Powder\u003c\/h2\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eEasy to Drink \"All-Purpose Dashi Soup\"\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_05.jpg\" alt=\"All-Purpose Dashi Soup Broth recipe\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n \u003cli\u003eHot water: 100ml\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003ePlace 1 packet (10g) of All-Purpose Umami Dashi Powder into a mug.\u003c\/li\u003e\n \u003cli\u003ePour 100ml of hot water, stir well, and it is ready.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp class=\"mb-0\"\u003e\u003cb\u003ePoint:\u003c\/b\u003e Make it a morning and evening habit. It is an ultimate, digestion-friendly nutritious soup broth containing only calcium and amino acids from natural ingredients.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eFor Busy Mornings — \"Ultimate Dashi Chazuke\"\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_06.jpg\" alt=\"Ultimate Dashi Chazuke recipe\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eCooked rice: 1 bowl\u003c\/li\u003e\n \u003cli\u003eAll-Purpose Umami Dashi Powder: 1\/2 to 1 packet (adjust to taste)\u003c\/li\u003e\n \u003cli\u003eHot water: approx. 150ml\u003c\/li\u003e\n \u003cli\u003eToppings: Pickled plum (umeboshi), sesame seeds, shredded nori seaweed, etc., as desired\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eServe rice in a bowl and sprinkle All-Purpose Umami Dashi Powder over it.\u003c\/li\u003e\n \u003cli\u003ePour boiling water over the rice and mix lightly.\u003c\/li\u003e\n \u003cli\u003eAdd your favorite toppings and enjoy.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp class=\"mb-0\"\u003e\u003cb\u003ePoint:\u003c\/b\u003e The rich umami of the dashi spreads throughout, allowing you to easily get proper nutrition even on a busy morning.\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eInstant, Everyday Miso Soup\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_07.jpg\" alt=\"Instant miso soup recipe\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n \u003cli\u003eHot water: 200ml\u003c\/li\u003e\n \u003cli\u003eMiso paste: 2 tsp\u003c\/li\u003e\n \u003cli\u003eGreen onions: as needed\u003c\/li\u003e\n \u003cli\u003eWakame seaweed: as needed\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003ePlace 10g of the All-Purpose Umami Dashi Powder and your favorite ingredients, such as green onions and wakame seaweed, into a bowl.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003ePour 200ml of hot water, dissolve 2 teaspoons of miso into the soup, and it is ready to serve.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eTakikomi Gohan (Japanese Mixed Rice)\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_08.jpg\" alt=\"Takikomi Gohan Japanese mixed rice recipe\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (2 Cups of Rice = around 4–5 servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eRice: 2 cups (2 go = around 400g)\u003c\/li\u003e\n \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n \u003cli\u003eSoy sauce \u0026amp; Mirin: Appropriate amount each (to taste)\u003c\/li\u003e\n \u003cli\u003eFavorite ingredients: Appropriate amount (carrots, fried tofu [aburaage], mushrooms, etc.)\u003c\/li\u003e\n \u003cli\u003eWater: Appropriate amount for the rice cooker\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eWash 2 cups of rice and add water up to the appropriate measurement line in your rice cooker.\u003c\/li\u003e\n \u003cli\u003eAdd your desired amount of soy sauce and mirin, then add 10g of the All-Purpose Umami Dashi Powder and mix everything well.\u003c\/li\u003e\n \u003cli\u003ePlace your favorite ingredients on top of the rice mixture and start cooking.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003eOnce cooked, gently fold and mix everything together, and it is ready to serve.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eDashimaki Tamago (Japanese Rolled Omelet)\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_09.jpg\" alt=\"Dashimaki Tamago Japanese rolled omelet recipe\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients (2 Servings)\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eEggs: 2\u003c\/li\u003e\n \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 tbsp\u003c\/li\u003e\n \u003cli\u003eWater: 50ml\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eInstructions\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eCrack the eggs into a bowl and beat them well.\u003c\/li\u003e\n \u003cli\u003eAdd 1 tbsp of All-Purpose Umami Dashi Powder and the water, then stir thoroughly.\u003c\/li\u003e\n \u003cli class=\"mb-0\"\u003ePour the mixture into a tamagoyaki (egg) pan and cook it by rolling it up in the usual manner until done.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/DashiRecipeEN.pdf\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eHow to Use Dashi\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_recipeEN.jpg\" alt=\"dashi_recipe_collection\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eDownload Free Dashi Recipe Collection PDF\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eKawashimaya offers a collection of over 70 recipes using this dashi, including soups \u0026amp; broths, noodle dishes, rice dishes, meat \u0026amp; egg dishes, salads, and more. These recipes are easy to recreate at home, so please check them out!\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \u003ch3\u003eQ\u0026amp;A About Ultimate All-Purpose Umami Dashi Powder\u003c\/h3\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eWhat are peptides?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eThey are a molecular bond right before proteins are broken down and absorbed as amino acids. Digesting meat requires physical energy, but peptized proteins place no burden on the digestive organs and are rapidly absorbed into the body in about 30 minutes.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eDoes it have a fishy smell?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eThe special manufacturing process thoroughly removes the excess fat contained in the raw materials, so it does not oxidize easily and has almost no fishy smell.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eCan it be used for babies or during pregnancy?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eYes. We use absolutely no chemical seasonings, salt, or antioxidants, and the fat content is cut down. It can be safely consumed by everyone, from babies having baby food to the elderly.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eDoes it have an allergen?\u003c\/h4\u003e\n \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003eYes, this dashi contains fish.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n \u003cdiv id=\"productDetail\"\u003e\n \u003cdiv class=\"pd_tbl\"\u003e\n \u003ctable class=\"table\"\u003e\n \u003cthead class=\"thead\"\u003e\n \u003ctr\u003e\n \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n \u003c\/tr\u003e\n \u003c\/thead\u003e\n \u003ctbody class=\"tbody\"\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eNatural Cassava Base, Sardine, Bonito, Kelp (Kombu), Shiitake Mushroom, Odorless Garlic\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e100g (10g x 10 packets)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eUsage Guideline\u003c\/th\u003e\n \u003ctd\u003e1 packet (10g) per 100ml of hot water\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003eUnopened: Store at room temperature away from direct sunlight, high heat, and humidity.\u003cbr\u003ePackets Opened: Seal tightly and store in the refrigerator.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n \u003ctd\u003eFish\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003c\/tbody\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"pd_img\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_shop01.jpg\" alt=\"Ultimate All-Purpose Umami Dashi Powder product top image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":48101006115054,"sku":"192084537","price":1061.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3225_100_shop01.jpg?v=1780478846"}],"url":"https:\/\/mizunori.live\/ja\/collections\/seasoning.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}