One of the popular ingredients of Japanese cuisine, which boasts a long history, are edible kelp called “kombu”. A rich source of essential for human iodine, amino acids and dietary fiber.
Founded more than 100 years ago, the Japanese food company, first mastered the method of manufacturing the fine powdered kombu, which became the basis for the production of flagship products – “Kombu tea” (beverage brewed from dried and powdered kombu). In addition to the popular kelp drink company produces a variety of products from the kelp: Chazuke with wasabi and umeboshi plum, traditional Japanese dashi stock “kombu dashi”, natural dried kombu powder made from the best of the kombu family of Hokkaido.
