Southern Hokkaido Traditional Food Cooperative Makonbu from Hakodate, Hokkaido 150g meiji which is called "Fukuoka" without

which is called "Fukuoka" without attacking it with a curve ball

edible processed oil

and infused with chocolate in an exquisite balance

The noodles are made with the seaweed "Funori" and are smooth and chewy

Southern Hokkaido Traditional Food Cooperative Makonbu from Hakodate, Hokkaido 150g meiji which is called "Fukuoka" withoutIt's economical size and affordable, making it suitable for everyday home cooking. For those who like strong dashi, use 20 g of kelp and 20 g of bonito flakes in 1 liter of water For those who like sophisticated dashi: 10 g of kelp and 10 g of bonito flakes for 1 liter of water Add this product to a pot and soak in water for about 30 minutes. Then heat over medium heat and remove just before it boils. ashi shells can also be used for a variety of