Southern Hokkaido Traditional Food Cooperative Makonbu from Hakodate, Hokkaido 150g meiji making it difficult to peel

making it difficult to peel off

The noodles are made with the seaweed "Funori" and are smooth and chewy

It is a popular product with delicious maple flavor

which is called "Fukuoka" without attacking it with a curve ball

grown with great care and without the use of any pesticides or chemical fertilizers

Southern Hokkaido Traditional Food Cooperative Makonbu from Hakodate, Hokkaido 150g meiji making it difficult to peelIt's economical size and affordable, making it suitable for everyday home cooking. For those who like strong dashi, use 20 g of kelp and 20 g of bonito flakes in 1 liter of water For those who like sophisticated dashi: 10 g of kelp and 10 g of bonito flakes for 1 liter of water Add this product to a pot and soak in water for about 30 minutes. Then heat over medium heat and remove just before it boils. ashi shells can also be used for a variety of