Tsukudani of butterbur flowers with kombu and bonito

Butterbur flowers are small, sweet-tasting flowers. Combined with bonito and kombu, they create a flavorful confit that pairs wonderfully with rice, fish, and meat...

Usage: It is traditionally served with cooked rice. It should not be cooked, so simply take it out of the refrigerator before use.

Storage: Store away from light, heat, and humidity.

Ingredients: 54.30% Japanese Yamabuki butterbur, 10.90% kombu seaweed broth, 10.90% katsuobushi dried bonito broth, soy sauce (soybeans, wheat, salt, alcohol), sugar, mirin, kanten agar-agar

Shelf life: 12 months.