Made with kombu from Hokkaido, Japan, combined with shiitake mushroo ms prized for their soft, smooth texture. Both are slowly simmered using the traditional iri-daki method, in which the seasoning liquid is reduced until not a drop remains, drawing out the full umami of the kombu and shiitake alike. The kombu is carefully selected by skilled craftsmen and simmered using traditional techniques passed down for over 170 years.
Kelp (kombu, produced in Hokkaido), Soy sauce (contains wheat and soybeans), Shiitake mushroom, Sugar, Reduced starch syrup, Reduced maltose syrup, Plum vinegar, Agar / Seasoning (amino acids, etc.), Preservative (potassium sorbate)
Cereals containing gluten (wheat), Soybeans
Made with kombu from Hokkaido, Japan, combined with shiitake mushroo ms prized for their soft, smooth texture. Both are slowly simmered using the traditional iri-daki method, in which the seasoning liquid is reduced until not a drop remains, drawing out the full umami of the kombu and shiitake alike. The kombu is carefully selected by skilled craftsmen and simmered using traditional techniques passed down for over 170 years.
Kelp (kombu, produced in Hokkaido), Soy sauce (contains wheat and soybeans), Shiitake mushroom, Sugar, Reduced starch syrup, Reduced maltose syrup, Plum vinegar, Agar / Seasoning (amino acids, etc.), Preservative (potassium sorbate)
Cereals containing gluten (wheat), Soybeans
