Kura-gakoi cellar-aged wild kombu seaweed from the Rishiri and Rebun islands, EXTRA quality, 4 years of aging
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Italienische Pasta - Premium Antipasti
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- Ma kombu (Yamadashi) from Donan
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- Kura-gakoi cellar-aged wild kombu seaweed from the Rishiri and Rebun islands, EXTRA quality, 4 years of aging
- Rishiri and Rebun Islands kombu powder
- Soy sauce
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- Bewertung 5 stars x
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