這是在稚內海岸、利尻島、禮文島採集的海帶。與Makonbu一樣，它能產生優雅而清澈的高湯，沒有任何苦味。味道比真昆布高湯稍微鹹一點。用於懷石料理。

海帶是一種食用海帶，以其豐富的鮮味而聞名，使其成為東亞美食的主食，尤其是日本、韓國和中國菜餚。海帶以其濃鬱、鮮美的味道而聞名，它可以增強肉湯、湯和燉菜的風味。它還營養豐富，富含碘、鈣和維生素等必需營養素，有助於健康飲食。海帶是日本料理的關鍵成分，是製作高湯的必備原料，高湯是許多湯和醬汁的傳統底料。

This kelp is harvested off the coast of Wakkanai, Rishiri Island, and Rebun Island. Like true kelp, it produces a clean, refined dashi with no strong flavor. It is slightly saltier than true kelp dashi. It is used in banquet dishes.

Kombu is a type of edible kelp known for its rich umami flavor, making it a staple in East Asian cuisine, especially in Japanese, Korean, and Chinese dishes. Renowned for its deep, savory taste, kombu enhances the flavor profile of broths, soups, and stews. It is also nutrient-rich, packed with essential nutrients like iodine, calcium, and vitamins, contributing to a healthy diet. A key ingredient in Japanese cuisine, kombu is essential for making dashi, the traditional base for many soups and sauces.