The aromas are cucumber

HYDROLISERET PROTEIN

which each contain enough to serve two people

but probably one of the most progressive ones

which is often used as decoration on dishes sliced thinly or shredded

Daichu Hidaka Konbu - tørret tang - 30 gr sød sovs The aromas are cucumberDried konbu of the highest quality, which is primarily used for dashi when making soup for ramen, udon, misoshiru, etc. Hidaka konbu originates from Hokkaido in Japan and contains nothing but kelp. Use 2 gr of konbu with 200 ml of water, and katsuobushi bonito flakes can also be added to get the exactly right taste. You can also boil whole pieces of konbu in water if you want to use them in salads, etc. Country of origin: Japan