Tororo kombu seaweed

Name: Tororo kombu seaweed
Brand: OKUI KAISEIDO
SKU: NISOKAI11
Price: 11.00 EUR
Availability: OutOfStock
Rating: 5 (1 reviews)

Ref : NISOKAI11

€11.00

Tax Included

€220.00 / Kg

Out-of-Stock

OKUI KAISEIDO's Tororo Kombu Seaweed is made from the finest Rausu Kombu. Rausu kombu has a very soft fiber and is known for its wide and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Rausu kombu offered here comes from Shiretoko Peninsula shores, northeastern region of Hokkaidō Island and overlooks the Sea of Okhotsk, an area that is very famous for its high quality and highly prized Rausu kombu.
Only a few privileged people have access to it, including our artisan, Okui Kaiseido.

The making of Tororo kombu is totally handmade and requires a mastered know-how.
Indeed, the kombu, first soaked in vinegar, then trimmed and compressed, is very finely planed into long thin strips. Black surface strips are called kuro-tororo and the light inner ones are called shiro-tororo.
The smoother and stickier it is, the higher its quality.

It is very rich in calcium, iron, minerals and is low in calories.

Our perfect pairings : we recommend it for tasting clear broths that it will flavor, using it to wrap your delicate fish fillets (red mullet cooked and served in clear broths, your shrimp or scampi sashimi (light shroud), as a topping on your broths and miso soups, as an accompaniment to soft-boiled eggs, as a garnish for your onigiri or white rice or okonomiyaki or somen...

Kombu contains glutamic acid, a type of amino acid with UMAMI. Glutamic acid umami can be enhanced by aging Kombu and it also increases synergistically by combining it with inosine acid included in dried bonito.
Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.

Data sheet

Origin: Rausu, Shiretoko Peninsula, Hokkaido, Japan
Type: Kombu
Weight: 50 g net
Packaging: Bag
Ingredients: Rausu Kombu (Laminaria japonica Areschoug), vinegar
Storage: away from direct light
in a dry and cool place

OKUI KAISEIDO

Just like great wines, kombu quality depends on harvesting area, active sea currents in the growing area, relief and rivers near beaches and their alluvial deposits, exposure to the sun... Kombu sought by Okui must be harvested at perfect maturity, from July to September, after at least two years of growth. Seaweed then reaches a length of 2.5 to 3 meters and even 10 meters for the most exceptional specimens. Kombu seaweeds are dried exclusively in the sun until they have a nice dark bronze to black exterior color, while preserving a light interior color.

OKUI KAISEIDO kombu:

Rishiri & Rebun Kombu
Rishiri & Rebun kombu are the kings of kombu and the most expensive in Japan. They are known to have a tough fiber and it is usually difficult to extract the umami. Slowly heated to 60℃ they produce a very clean and rich dashi with a golden color. They are essential ingredients in Kaiseki and Shojin cuisines and are known for their mild flavor.

Rausu Kombu
Rausu kombu has a very soft fiber and is known for its broad and thin shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi. It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

Hidaka Kombu
Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste. It is not usually used to make traditional dashi.

Makombu
Makombu is a high quality kombu such as Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in the Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor. Its shape is wider and thicker than the others. It is used for cooking like shio-kombu and tsuo and tsukudani-kombu. It is also favored for making special forms of kombu by hand and presented at religious events as special offerings.