Made with kombu kelp and pickled ume plum, this powder is originally meant to be enjoyed as a drink. However, it is also used as a cooking seasoning and a finishing salt because of its rich umami and refreshing sourness, which can add a unique accent to your dishes. In addition to kombu and ume powder, it can also be blended with other ingredients like matcha, salt, sugar, and kobo yeast to boost its flavor. Izuri Kombu, a 150 year-old kombu specialty company in Kochi Prefecture, carefully selects makombu, a thick, high quality kombu variety, to make this blended powder. Other ingredients are also sourced in Japan, and no artificial flavoring or additives are used. Because the powder dissolves in water easily, you can mix it into dashi-maki tamago (Japanese style omelette), or add it to fried rice or pasta sauce. It can also be a wonderful finishing salt.