The fresh Nori seaweed from the Ariake Sea in Kumamoto Prefecture, is dried and roasted. It is richly flavored with salt from Amakusa, made using Hiragama method which is the one of the traditional methods of salt production involves boiling seawater in large, flat pans to make salt. In this method, moisture is slowly evaporated at a low temperature, resulting in salt that is rich in minerals.

You can enjoy it for putting generous amount of it on rice or salad etc.

熊本県有明海の「生」の海苔を仕入れ・乾燥・焙煎。平釜製法の「天草の塩」で味わい深く仕上げました。ご飯やサラダにたっぷりかけてお召し上がりください。

6.8x18x21.5