“Dashi of the Sea” uses a combination of wild seaweeds harvested from the area around Tobishima Island, including wakame kelp, akamoku seaweed (locally called gibasa), and iwa-mozuku seaweed. Most store-bought akamoku seaweed is farm-raised, making this natural akamoku precious.
This product is seasoned with salted kōji so you can savor the aroma of the sea. By mixing five types of seaweed, we are careful not to over-harvest precious natural seaweeds, and you can experience seaweeds with different colors, textures, and nutrients. Enjoy it over white rice or tofu, or mix a small amount into a mild-flavored soup.