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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