Make revolutionary food and drink with an authentic and unique taste of Japan.With this invigorating and astringent Ume Kobucha plum flavoured kelp tea you can enjoy not only a wonderfully refreshing drink, but a chance to experiment in the kitchen. Made from Japanese Hokkaido kelp, a well-loved local speciality from the Donan region, blended into a fine powder with dried plums, this savoury and fragrant tea is often enjoyed to welcome in the new year and new beginnings as fukucha, yet also makes for a popular seasoning to all manner of dishes in Japan as a healthier alternative to salt. With Kato Sangyo's desire to inspire modern cooking, use it as a substitute for soy sauce or table salt in a wide variety of cooking from pasta to pastry, or try you hand at mastering chazuke rice soup or picked vegetables and maybe you'll make your own food discovery.
