The kombu vinegar is made by blending Rishiri kombu (kelp) intensely flavored and packed full of umami produced in Hokkaido, bonito flakes that boast rich aroma, and fine vinegar. The exquisite balance of the ingredients enhances the umami flavors due to the synergistic effect of glutamic acid in kombu and inosinic acid in bonito flakes, which are both great sources of umami. And of course, the product is MSG-free. Food culture is believed to be the key to health and longevity of the Japanese people. The company has produced the product in hope of bringing smiles to everyone by offering a quality vinegar that can be enjoyed every day to support people’s health. The kombu vinegar is delicious as is but a new product made with Haskap berries produced in Atsuma, Hokkaido, as well as Hidaka kombu grown in the area hit by the Hokkaido Eastern Iburi earthquake in 2018 was launched as part of the company’s efforts to provide a sustainable disaster support. Haskap berry is an edible purple berry similar to blueberries and plums. Haskap berries has high nutritional value including anthocyanins, compounds beneficial for multiple eye conditions, as well as vitamin C that helps preventing anemia while also boasting beneficial effects on skin health. They have about 3.5 times more anthocyanins and five times the vitamin C content of blueberries. Also, they are rich in calcium and dietary fiber.