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Is soaked in grand prix continuation gold medal フリカケ and tea for 80 g of いか kombu national swing; for the swing that is the best the cuttlefish kombu cuttlefish which sliced thinly using the best cuttlefish kombu Hokkaido product kombu and kombu and a kr

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It is "the いか kombu" which matched kombu from Hokkaido with the cuttlefish which I sliced limitlessly thinly. A flavor is rich by the straight type that is rare when do it for a swing; not finished falling.



The fragrance of the beach is made gently when I sprinkle "いか kombu" on burning hot rice, and it becomes the taste that kombu はとろっと is kind to, and chopsticks transform themselves into a taste not to stop very much!

  The two years consecutive results that were number one in Japan, and glistened!

Everybody having the results that won a gold medal consecutively in 2014 and 2015 admits; is delicious; not finished falling!
That the Grand Prix is a meeting for the purpose of "promotion, the development of the industry and "consumption expansion of the rice" for a swing" for a swing, and try it from all over the one of an entry done swing, and vote; is simple, and pursue a taste. その大会で何と前人未到の連続グランプリを獲得するという偉業を果たしたのがこの『いか昆布』なのです!!
Furthermore, I was chosen as the 56th whole country fisheries processing food exhibition "Minister of Agriculture, Forestry and Fisheries Prize".
It is taken up in large number of media!
Because it is "the いか kombu" which became famous, only this is delicious and each media cannot leave it. It was taken up in a magazine or a radio, a newspaper including various TV programs for a taste plus continuation swing by topicality of the honor called the grand prix. And of course the people who ate are storms of the great admiration. After all, for the swing chosen as a gold medal from all over the one of the swing that there is a number, it is the best.
Therefore there are a lot of people whom I know though I have not eaten. The one where I am interested in, please thoroughly enjoy delicious "いか kombu" at this opportunity!
 

  The fragrances of the sea overflow when I open out and are appetizing.
It becomes soft, and "the いか kombu" coils itself round the rice well with トロッ when I run to burning hot rice.
The reason of the taste has the good material, too. I slice a cuttlefish selected carefully carefully thinly, and the kombu uses the kombu from Hokkaido of the best quantity of unloading in Japan. And I draw the accent that it is enough for to put a krill in an exquisite ratio. Of the best that the taste of the sea can taste not finished falling.
In addition, a splendid place of "the いか kombu" is the place that various dishes can put together as arrangement.
I put it on the Japanese radish salad and put it on yakisoba and the okonomiyaki and use it as ingredients materials of the omelet and play an active part in various dishes when I put it in the udon.
It is recommendation that eat in spite of being only with liquor as snacks.
It is such a delicious swing that joy, everybody are used to a smile from a child to an adult or is injury "いか kombu"!
A large number of celebrities eat "いか kombu" and praise it.

Praised からよふかしでは certain deluxe highly on Monday; and, besides, good morning やひるおび, ニノ, Tamori club, boy rice, ブンブブーン of KinkiKids! , グッディ, ala kazot, あさ Para! I am introduced by a popular TV program of 等々沢山.
 




昆布・海藻
The kombu from Hokkaido is said to be health food, beauty food and attracts attention as the best natural foods. In addition, please take the kind into account as each is characteristic with richness!
  The kombu is liked for good texture and taste and soup stock use.
This kombu is the alkaline foods which a nutrient necessary for health such as calcium and vitamins and a mineral and iodo is fully included in.
It is an ingredient called iodo to attract attention, and this iodo is included absolutely than other food a lot in particular in the ingredient which expectation leans on high blood pressure and the aging. In addition, various components are included in vitamins and the mineral with richness very efficiently. And it may be said that the kombu is an ideal health food recently that a lot of dietary fiber attracting attention is lower-calorie.




After all the recommendation is how to use that I do it for a swing to sprinkle to hot rice. When I run to rice and wait for a while, I am familiar with rice with moisture, and cuttlefish だからこその taste raw more deliciously and gentleness of the kombu double a taste.



 
How to use is in 以外 for a swing to sprinkle to rice.
It is good to eat as a rice ball because I match rice. You can have it for the swing that adjusted to rice deliciously even if it cools down as it is フリカケ of the half life type. Besides, you sprinkle it to natto and may have it together and can have it deliciously even if you pick me up on the tofu served cold and eat. It is this "いか kombu" to match various dishes depending on how to use!
In addition, the taste is included well, but, as for the person who feels it if slightly unsatisfactory, what I hang soy sauce a little is recommended. A flavor is added and is delicious.
 
     
 
     
 
I match soup!

I appear let alone miso soup and am delicious even if I put it in the soup and the ramen.
Therefore the soup becomes delicious and raw materials may be ordinary, but a characteristic of each material is made use of, and becomes more delicious than expected at all for the swing with full of soup stock elements in kombu and a cuttlefish, krills!



The grand prix consecutive receiving a prize is not for show for a swing, and what the person who ate with TV praises highly is not exaggerated. Is really delicious, and can eat steadily; not finished falling.



    
It is "the いか kombu" which matched kombu from Hokkaido with the cuttlefish which I sliced limitlessly thinly. A flavor is rich by the straight type that is rare when do it for a swing; not finished falling.

The fragrance of the beach is made gently when I sprinkle "いか kombu" on burning hot rice, and it becomes the taste that kombu はとろっと is kind to, and chopsticks transform themselves into a taste not to stop very much!

The two years consecutive results that were number one in Japan, and glistened!
  Everybody with the results that won a gold medal consecutively detects it; is delicious; not finished falling!
That the Grand Prix is a meeting for the purpose of "promotion, the development of the industry and "consumption expansion of the rice" for a swing" for a swing, and try it from all over the one of an entry done swing, and vote; is simple, and pursue a taste.
その大会で何と前人未到の連続グランプリを獲得するという偉業を果たしたのがこの『いか昆布』なのです!!
Furthermore, I was chosen as the 56th whole country fisheries processing food exhibition "Minister of Agriculture, Forestry and Fisheries Prize".


It is taken up in large number of media!
Because it is "the いか kombu" which became famous, only this is delicious and each media cannot leave it. It was taken up in a magazine or a radio, a newspaper including various TV programs for a taste plus continuation swing by topicality of the honor called the grand prix. And of course the people who ate are storms of the great admiration. After all, for the swing chosen as a gold medal from all over the one of the swing that there is a number, it is the best.
Therefore there are a lot of people whom I know though I have not eaten. The one where I am interested in, please thoroughly enjoy delicious "いか kombu" at this opportunity!

  The fragrances of the sea overflow when I open out and are appetizing.
It becomes soft, and "the いか kombu" coils itself round the rice well with トロッ when I run to burning hot rice.
The reason of the taste has the good material, too. I slice a cuttlefish selected carefully carefully thinly, and the kombu uses the kombu from Hokkaido of the best quantity of unloading in Japan. And I draw the accent that it is enough for to put a krill in an exquisite ratio. Of the best that the taste of the sea can taste not finished falling.
In addition, a splendid place of "the いか kombu" is the place that various dishes can put together as arrangement.
I put it on the Japanese radish salad and put it on yakisoba and the okonomiyaki and use it as ingredients materials of the omelet and play an active part in various dishes when I put it in the udon.
It is recommendation that eat in spite of being only with liquor as snacks.
It is such a delicious swing that joy, everybody are used to a smile from a child to an adult or is injury "いか kombu"!


A large number of celebrities eat "いか kombu" and praise it.
Praised からよふかしでは certain deluxe highly on Monday; and, besides, good morning やひるおび, ニノ, Tamori club, boy rice, ブンブブーン of KinkiKids! , グッディ, ala kazot, あさ Para! I am introduced by a popular TV program of 等々沢山.  


The best natural foods "kombu"
The kombu from Hokkaido is said to be health food, beauty food and attracts attention as the best natural foods. In addition, please take the kind into account as each is characteristic with richness!
The kombu is liked for good texture and taste and soup stock use.
This kombu is the alkaline foods which a nutrient necessary for health such as calcium and vitamins and a mineral and iodo is fully included in.
It is an ingredient called iodo to attract attention, and this iodo is included absolutely than other food a lot in particular in the ingredient which expectation leans on high blood pressure and the aging. In addition, various components are included in vitamins and the mineral with richness very efficiently. And it may be said that the kombu is an ideal health food recently that a lot of dietary fiber attracting attention is lower-calorie.



After all the recommendation is how to use that I do it for a swing to sprinkle to hot rice. When I run to rice and wait for a while, I am familiar with rice with moisture, and cuttlefish だからこその taste raw more deliciously and gentleness of the kombu double a taste.
How to use is in 以外 for a swing to sprinkle to rice.
It is good to eat as a rice ball because I match rice. You can have it for the swing that adjusted to rice deliciously even if it cools down as it is フリカケ of the half life type. Besides, you sprinkle it to natto and may have it together and can have it deliciously even if you pick me up on the tofu served cold and eat.
 
It is this "いか kombu" to match various dishes depending on how to use!
In addition, the taste is included well, but, as for the person who feels it if slightly unsatisfactory, what I hang soy sauce a little is recommended. A flavor is added and is delicious.

 
  I match soup!
I appear let alone miso soup and am delicious even if I put it in the soup and the ramen.
Raw materials in kombu and a cuttlefish, krills for the swing with full of soup stock elements therefore,
The soup becomes delicious and may be ordinary, but a characteristic of each material is made use of and becomes very more delicious than expected!

The grand prix consecutive receiving a prize is not for show for a swing, and what the person who ate with TV praises highly is not exaggerated. Is really delicious, and can eat steadily; not finished falling.
[product contents]
It is grand prix continuation gold medal, Minister of Agriculture, Forestry and Fisheries Prize for a swing
いか kombu
Raw materials name: Go to the seasoning (cuttlefish, sugar, salt); seasoning kombu (kombu brewing vinegar, reduction starch syrup), sesame, a horn pear krill, sugar, salt, blue paste, seasoning (amino acids), Sorbit
Inner capacity: 80 g
A preservation method: Please store direct rays of the sun and high temperature and humidity at a salmon, normal temperature.
[delivery method]
A normal flight: I send it out at normal temperature

  

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