Rishiri kelp has been supported by the culture culture of Japan for many years, and has been used by many craftsmen as a commercial product for various dishes essential to Japanese food. For example, there are a lot of dishes that use kelp, for example, persimmons, sticky seaweed, and many dishes that use kelp, and the existence value as soup is also large and Yagi Nagato carefully selects and sells 1st grade inspection.