{"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","url":"https:\/\/mizunori.live\/products\/seaweed_07","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}