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Aimono Konbu Hidaka Konbu Kamihama 3-To - 70 g
AIMONO KONBUDried seaweed Net weight: 70g Seweled algae Energy (Kcal): 153 - Proteins (g): 7,7 - Fats (g): 1.9 - including saturation fatty acids (g): 0....
View full detailsFujikko - Algae in savory strips with Shiso 28G
FujikkoSalted strips algae The Kombu Varech Umami, the flavor of the soy sauce, the sweetness of sugar and salinity combine to give a soft and sweet s...
View full detailsSuehiro - Kombu algae for dashi 170g
SUEHIRODried algae to make a boating Net weight: 170g Seweled algae Energy (Kcal): 153 - Proteins (g): 7,7 - Fats (g): 1.9 - including saturation fatty...
View full detailsFujikko Juntoro Kobukuro - 18g
FujikkoLamarin shaving dry and vinegar Net weight: 18g Best before: --Ingredients: laminariaceae, vinegar distills, sugar, yeast extract, potato starch....
View full detailsTakahashi Shokuhin - Kombu seaweed for salad 5g
TAKAHASHI SHOKUHINKonbu Salad Hokkaido kombu seaweed, cut into thin strips, ideal for salads. Easy to prepare, delicious and rich in nutrients. Ingredients Kom...
View full detailsOguraya Tennen Rausu Konbu - 35g
OGURAYADried seaweed to make a broth Net weight: 35g Best before: --Ingredients: Laminaria JaponicaNutritional values for 100g: energy (138kcal), prot...
View full detailsTokon Tororo Konbu - 500 g
TOKONKombu seaweed grated dried vinegar 500 gSeweled algae, vinegar distille, rice vinegar, sugar granula, seasoning, edulorant: E960 Best before: --I...
View full detailsOguraya - Furikake Tororo Kombu 20g
OGURAYAFurikake Tororo Kombu Delicate seasoned and dried kombu strips. Its light and non -agglutinating texture allows you to delicately sprinkle it l...
View full detailsFujikko - Salted Sliced Seaweed from Hokkaido 140g
FujikkoFujikko cho Tokuyo Strips of Hokkaido kombu are carefully simmered to bring out all their umami richness. Thick and flavorful, this kombu is ide...
View full detailsAimonoi - Pack of 100 Hokkaidō Kombu Battera Leaves 105G
AIMONOIDried vinegared kombu seaweed grated into sheets White kombu (battera kombu) is the middle part of the kombu, which is left after scraping both ...
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