Umami Flake of of Hatsudumi Nori 《Aomaze Chaba》
We want to make the rich, high-quality taste of Hatsudumi Nori, more easily accessible to everyone. The "Umami Flake" series was conceived in collaboration with a variety of culinary professionals with this in mind. This is a new topping of "umami" and "flavor" blended with ingredients from Kyushu to match the Hatsudumi Nori harvested from the Ariake Sea.
The "Aomikuzu Chaba" is a very luxurious flake that uses an abundance of the highest quality "Aomaze" laver. The flakes were created together with chef Naoya Higuchi, with a focus on umami, aroma, and texture. The seaweed and tea leaves have been renewed from the popular "Aomaze Premium".
The laver we used this time is "Taimei Kon-ni". The green and bitter flavor that attracts the sense of smell and taste at the mouth of the Kikuchi River in the northern part of Kumamoto Prefecture is unique to the "mixed" grade with blue-green laver mixed in. It is not only a simple taste, but also blends well with other unique ingredients, while the gentle umami of the laver spreads through the aftertaste.
The other five ingredients include Harumoegi tea leaves from Kagoshima Prefecture, Nikomaru brown rice from Kumamoto Prefecture, white sesame from Kikaijima Island, Kagoshima Prefecture, and salted kelp from Donan, Hokkaido, which has a sweet and umami flavor. All of these ingredients are traditional Japanese ingredients, and we have focused on the depth and harmony of their flavors. We have also carefully selected high-quality, additive-free, healthy foods, and by focusing on plant-based foods, we have created flakes that can be easily delivered to a larger number of people.
Content : 13g
Shake well before serving. Ingredients are blended to provide a well-balanced taste.
-The texture of salted kelp will be crunchy and hard. When used for cooking, it will soften and blend quickly.