Hombaohirama is one of the 3 designation coasts of Hokkaido.
Coasts are bathed by a sea and sea currents sufficiently cold. These coasts offer an abundance of nutrients from springs of nearby mountains and from crossing of sea currents.
These seaweeds are harvested after a minimum of two years of growth.
Dried, they have been refined in a cellar for a minimum of 2 to 3 years.
This kombu julienne has the particularity to infuse very quickly.
Kombu filaments are very thin, like a thick hair. When rehydrated, each strand becomes about 1 mm thick.
Average rehydration time is 10 minutes. Rehydrated weight is 12 times the original weight.
Rehydrated kombu keeps its greenish color.
Our perfect pairings : It is very tender and can be eaten in salads without cooking. Not rehydrated, filaments can be fried and eaten as snacks. Julienned kombu is very appreciated simmered in a colorful broth composed of dashi broth, soy sauce, mirin, sugar.
Simple recipe :
♦ 100g of rehydrated kombu julienne
♦ 80g of carrot cut into 4cm sticks, thickness 3mm
♦ 2 teaspoons of olive oil
♦ 200 ml dashi broth
♦ 2 tablespoons of soy sauce
♦ 1.5 tablespoons mirin
♦ 2 teaspoons powdered sugar (brown or black sugar)
Bake the carrot pieces in a saucepan then add dashi broth, mirin and sugar and stir until sugar dissolves. Add kombu, stir and cook for about 5 minutes, covered, until broth has almost evaporated. Dish is delicious served with an excellent white rice. This kombu julienne is also perfect for making candied kombu in tsukudani or seaweed jam...
