Hokkaido kombu cut into small pieces and seasoned with aromatic sansho pepper for a savoury flavour with a moreish, spicy kick. A distinctive Oguraya Yamamoto treat, perfect alongside a drink. 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), Sugar, Sansho (Japanese pepper), Reduced maltose syrup / Seasoning (amino acids, etc.), Sweetener (licorice extract, stevia)
Wheat, Soya
Hokkaido kombu cut into small pieces and seasoned with aromatic sansho pepper for a savoury flavour with a moreish, spicy kick. A distinctive Oguraya Yamamoto treat, perfect alongside a drink. 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), Sugar, Sansho (Japanese pepper), Reduced maltose syrup / Seasoning (amino acids, etc.), Sweetener (licorice extract, stevia)
Wheat, Soya
