Thank you very much. Product Name: Discounted Stem and Root Kelp Contents: 450g Length: Various Price: 1860 yen * There are different grades of Hidaka kelp (see the image for the grade). Those in the kelp industry and locals consider the Ikantadai kelp to be the best in both taste and price, but it seems that it is still not well-known to people nationwide. Just like how rice tastes different depending on the region, the taste of this kelp is significantly different from other Hidaka kelp. We are offering it at an affordable price. Please give it a try. * This product has imperfections, color variations, and is not of standard size. * You can tell the quality of kelp by looking at the root kelp. Look for luster, width, and thickness. * Hidaka kelp (root kelp) is like a tree in a forest; when it receives a lot of sunlight, the leaves spread out, increasing the width, thickness, and luster, and the nutrients increase. However, in dense areas, the leaves become thin and narrow, stretching out to seek sunlight. Wide, thick, and lustrous leaves are the characteristics of good kelp. * Since the root kelp is the part that receives the least sunlight, choose kelp with wide, thick, and lustrous leaves. * Rishiri, Rausu, and Makonbu kelp do not cloud the broth, so they are favored by high-end restaurants, but they seem to be a bit hard to eat. Ikantadai kelp clouds the broth (it has a lot of umami) but is also thick and soft, so those who eat the kelp to the end prefer Ikantadai kelp. * If you are buying Hidaka kelp, we recommend purchasing kelp from the A-grade (see the image for the grade) or higher production areas. Most people are buying kelp from production areas below this grade. #Rishiri #Natural #Rausu #Makonbu #KelpRolls