Salted kombu, which is made by slow-cooking natural kombu seaweed from Southern Hokkaido, is added with sansho pepper cooked in a soy sauce base.The seasonal Japanese pepper harvested from May to June is immediately salted! We used plenty of fresh sansho. The flavor of the kombu and the sansho are use d to maximize the flavor, so the sweetness of the seasoning is kept to a minimum. The fresh aroma of the sansho pepper unfolds in your mouth.
Ingredients: Makombu (natural, from Shirakuchihama Osatsube, Hokkaido), sansho, soy sauce (contains wheat and soybeans), sugar, fermented seasoning / sorbit, seasoning (amino acid, etc.), sweetener (licorice), acidifier, preservative (K sorbic acid)Shelf life: 3 months from the date of manufacture
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