It is called synonymous with Nori Tsukudani, and is widely loved by children and the elderly.
In order to make the best use of the shape of the leaves of blue sorghum, we have adopted the "asa-cooking method" and finished in a shorter time than "Edo-murasaki". The taste of the paste is lively in the texture of the trolley, and the taste of the bonito and scallop is rich.
Nori, soy sauce (including wheat), starch syrup, sugar/fructose fructose syrup, seafood extract (bonito, scallop), agar, seasonings (amino acids, etc.), stabilizers (tamarind), caramel pigments