[English]
The kelp is crushed to a size that brings out the maximum flavor and is free of any food additives, so you can use it in your cooking without concern.
Hoshikuzu Kombu", which is made from kombu caught in Hiroo-town and crushed to 1.5 mm in size, offers a new way to use kombu beyond the realm of Japanese cuisine.
For example, you can use it even French and Italian cuisine by "sprinkling" and "mixing" kombu, in contrast to the conventional use of kombu for "making soup stock". The clear flavor of kombu can be easily added to miso soup, nabe, tomato sauce, and other seasonings, or sprinkled on sashimi to make kombu-jime. It is an item to enhance daily cooking easily.

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