Dried kombu seaweed, julienne cut Kombu
  • Dried kombu seaweed, julienne cut Kombu
  • Dried kombu seaweed, julienne cut Kombu

Dried kombu seaweed, julienne cut

Reference : NISNAK6-7-D

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This kombu julienne is made from Hombaohirama kombu, a very long and wide seaweed.

This minced kombu seaweed, with light iodine notes, offers a very pleasant crunch.
It can be eaten hot or cold. Simple and quick to cook, kombu is an accompaniment. Simmered, it is satiating despite a very low number of calories.
In Japan, it is called "kiri konbu".


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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...

Hokkaido, Japan
best before :
1 kg net
70 g net
100% kombu from Hombaorihama coast
keep away from light, heat and moisture


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