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Please enjoy it with a sea urchin kombu 85 g sea urchin and affinity preeminence steaming rice of the kombu.

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Can enjoy the flavor of the sea urchin; is delicious; not finished falling! It becomes the finish matching steaming rice well. As a nice smell of taste and the sesame of the kombu gives taste depth, I think that you can enjoy it from a child to an adult in a wide generation.


As you want to sprinkle it just carelessly, you should cook it a little too much as being able to have another serving of the rice. The fragrance of the sea urchin opening in a mouth is unbearable. It may become the habit once if I eat. Please appreciate it once.
As there is a zip, it is convenient for preservation and the carrying around of the lunch.
 
I am classified in the sea urchin rope of the echinoderm (きょくひどうぶつ), and many kinds have a splinter toward a whole body according to the name of the echinoderm, and they are transcribed into "a sea urchin" because this resembles the burr of the chestnut closely. There is the thing having poison like Diadema setosum, and, also, there is the thing having the appearance far apart from the sea urchin which generally is known such as cake urchins among them. There is not the splinter, but the starfish sea lily sea cucumbers are classified here as a life is similar.  
I hatch in a blastula and grow up while doing plankton life. It becomes like a triangle before long, and it is the pluteus larva which pushed out a projection from each corner and adheres to the bottom of the sea temporarily afterwards, and I metamorphose, and it is the figure of the sea urchin.
The thing which the sea urchin is transcribed into "sea urchin" "sea urchin" "sea urchins", and lives as for the "sea urchin" "sea urchin" seem to use it before processing it when "the sea urchin" displays a machined thing. I looked at this cotton (fish guts pickled in salt of the bowels of the sea cucumber), crow and was said to be three major delicacies with (the thing which I preserved the ovary of the striped mullet in salt and dried), and the sea urchin has been valued high from old days. It came to be eaten in country of any place, but it was old and seemed to be eaten recently only at the Mediterranean Sea coast in Europe any place other than Japan. There should be much that it is sweet, and でとろっと is a melting sense, favorite in a mouth. As a main nutrient, vitamin A, vitamin E, an amino acid are included in richness. As it is delicious and can take in the important nourishment, I am glad in the caring about health.




 
The kombu is low calorie, low-fat, healthy food. It is the food which is nice for a person worried about the calorie intake.
Dietary fiber and calcium necessary for health are plentiful!
The alkaline kombu is tired, and it is good for a body partial to the acidity, and a mineral and vitamins, iron content, glutaminic acid, calcium, potassium, iodo, the alginic acid are included, too. Nutritious kombu can have it deliciously easily.
It may be well known that the kombu is the mascot which goes if "pleased". Not a game of rhyming, it is the healthy ingredient which is very good for a body even if I see it nutritionally. I come to consume a lot of meat and processed foods in the modern eating habits, and it is said that there is much one where a body is apt to incline to the acidity. It is the first to eat top-class kombu in alkaline foods to keep it the alkalescence which is a healthy body!


At first you will have it with steaming rice! Sweetness of the polished rice and taste of a sea urchin and the kombu are unbearable. You run to rice and you are familiar with moisture when you wait for a while and can enjoy a flavor more deliciously.


You sprinkle it on a rice ball, a lunch, natto and tofu served cold or pasta and can enjoy it. I toss it in shreds of the cabbage, and there seems to be the one having as a substitute for dressing! It is such a delicious swing that joy, everybody are used to a smile from a child to an adult or is injury "うに kombu"!








Used seafood luxuriously, and shut in a taste, and built it up; not finished falling. A family, please enjoy a soft texture with a friend with moisture. Let alone an affinity with the rice, please use it including other dishes widely!



 
The product details
[product information]
Can enjoy the flavor of the sea urchin; is delicious; not finished falling! It becomes the finish matching steaming rice well. As a nice smell of taste and the sesame of the kombu gives taste depth, I think that you can enjoy it from a child to an adult in a wide generation.

[about a sea urchin]
I am classified in the sea urchin rope of the echinoderm (きょくひどうぶつ), and many kinds have a splinter toward a whole body according to the name of the echinoderm, and they are transcribed into "a sea urchin" because this resembles the burr of the chestnut closely. There is the thing having poison like Diadema setosum, and, also, there is the thing having the appearance far apart from the sea urchin which generally is known such as cake urchins among them. There is not the splinter, but the starfish sea lily sea cucumbers are classified here as a life is similar.

I hatch in a blastula and grow up while doing plankton life. It becomes like a triangle before long, and it is the pluteus larva which pushed out a projection from each corner and adheres to the bottom of the sea temporarily afterwards, and I metamorphose, and it is the figure of the sea urchin.
The thing which the sea urchin is transcribed into "sea urchin" "sea urchin" "sea urchins", and lives as for the "sea urchin" "sea urchin" seem to use it before processing it when "the sea urchin" displays a machined thing. I looked at this cotton (fish guts pickled in salt of the bowels of the sea cucumber), crow and was said to be three major delicacies with (the thing which I preserved the ovary of the striped mullet in salt and dried), and the sea urchin has been valued high from old days. It came to be eaten in country of any place, but it was old and seemed to be eaten recently only at the Mediterranean Sea coast in Europe any place other than Japan. There should be much that it is sweet, and でとろっと is a melting sense, favorite in a mouth. As a main nutrient, vitamin A, vitamin E, an amino acid are included in richness. As it is delicious and can take in the important nourishment, I am glad in the caring about health.

 
[product contents]
Sea urchin kombu

Inner capacity: 85 g

Raw materials: Sharpen kombu, sesame, sugar, a potato, brewing vinegar, a sardine, and pat it; reduction starch syrup, sea urchin seasoning powder, fermentation seasoning, egg yolk powder, salt, blue, 魚醤 powder (fishery products), yeast extract / seasoning (amino acids), trehalose, sorbitol, a carotenoid pigment, glycerin ester, pyrophosphoric acid Na, a pH regulator (in a part including egg, sesame, 魚醤 powder (fishery products))

It produces an egg, a milk ingredient, wheat, a side, prawns, the products including the crab in this article manufacturing facility.

 
[preservation method]
You avoid direct rays of the sun, and please save it at normal temperature.
[delivery method]
I send it out at normal temperature

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