A characteristic of Toyama food culture is its proactive use of konbu. Since ancient times, Toyama has engaged in thriving trade with Hokkaido, a region where konbu is in abundance. This led to Toyama becoming a high consumer of konbu. In addition to use in Dashijiru, konbu is also used in a wide variety of konbu dishes, such as Kobujime and Konbumaki Kamaboko, and processed foods.
This fishing industry product is “kombu-jime” made in Toyama’s yellowtail “Himikanburi” that is a top quality brand , a local dish consisting of seafood wrapped in kelp.
Ingredients：Toyama’s yellowtail “Himikanburi”(from Iwase, Toyama Prefecture), kelp (from Hokkaido Prefecture), Naturally brewed vinegar(from Japan)
Nutritional Information (per 100g)
*Energy (kcal/kJ): 320/1339
*moisture (g): 53.0
*Protein (g): 21.2
*Fat (g): 24.4
*All Sugar(g): 0.2
7 Main Allergens (wheat, buckwheat, egg, milk, peanut, shrimp, crab): wheat
Contents：Weight 100g / 3.5oz
Dimensions (W)7.0 x (D)4.7 x (H) 0.8in / (W)17 x (D)12 x (H)2cm
Production District：Toyama Bay in Japan
*Consume as soon as possible after thawing at room temperature.
* Storage Instructions: Be frozen if they are to be stored for a long period.
Best before date (from date of delivery): 6 month(s)
Package design and stated contents may change due to item revision.