[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.



[French]

Le kombu est broyé à une taille qui lui confère une saveur maximale, et comme aucun additif alimentaire n'est utilisé, il peut donc être ajouté vos plats en toute tranquillité d'esprit.

Le kombu Hoshikuzu, fabriqué à partir de kombu de la ville de Hiroo et broyé à 1,5 mm, offre une utilisation qui va au-delà de la cuisine japonaise (souvent pour les bouillons de soupe), comme les cuisines française et italienne, en le saupoudrant et en le mélangeant dans vos plats quotidiens.

La saveur claire du kombu peut être facilement utilisée dans la soupe miso, le nabe, la sauce tomate et d'autres assaisonnements, ou mélangée à des sashimis pour faire du kombu-jime, ajoutant ainsi de la couleur aux repas de tous les jours.

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