Kurokuchihama Algae Ma Kombu Premium De Hokkaido

Luxurious restaurants in Kobe and Kyoto regions are permanently plerating. Its aromatic notes are powerful, rich, balanced flavor and everything in elegance.

This Makombu is harvested in the month of August, dried in the open air then a second time vyted. It has been slowly refined to express the most elegant flavors.

Nanwa Kombu House, Kobe, select this Kombu for Nishikidôri.

A true institution for purists, it is very famous close to the chiefs for the quality of his expertise and his selections.

Our perfect agreements : This Makombu is particularly suitable for the realization of high quality Dashi, Very pale, refined and exquisite aroma.

The coast of the ancient city of Esan-cho, Hokkaido, is called Kurokuchihama and is very famous for the quality of its wild kombu. These waters, animated by many currents, concentrate many Kombu varieties.

The Kombu Contains glutamic acid (amino acid rich in UMAMI). The umami of glutamic acid can be reinforced by the kombu refining and it also increases synergistically by combining it with the inosine acid included in the dried bonus.
The Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.