but probably one of the most progressive ones

it's usually possible to make 3-4 pieces at a time

which each contain enough to serve two people

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

and deep fried

Daichu Hidaka Konbu - tørret tang - 30 gr sød sovs but probably one of theDried 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