Eminened kombu seaweed algae in Julienne

Hambaohirama is one of the 3 coasts of Hokkaido's appeal.
The ribs are bathed by a sea and marine currents sufficiently cold. These ribs offer an abundance of nutrients from the sources of the surrounding mountains and the crossroads of sailors.

Algae is harvested after a minimum of two years of growth.
Dried, they were refined in a cellar for a minimum duration of 2 to 3 years.

This kombu julienne has the particularity of infuser very quickly.

The sliced Kombu filaments are very fine, like a thick hair.
Once rehydrated, each strand takes a thickness of about 1 mm. The average rehydration time is 10 minutes.
The rehydrated weight is 12 times higher than the original weight.

The rehydrated kombu retains its greenish color.

Our perfect agreements : It is very tender and we can eat it in salad without cooking.
Not rehydrated, filaments can be fried and consumed as snacks.
The kombu in Julienne is very appreciated simmered in a colorful broth composed of Dashi broth, soy sauce, mirin, sugar.

Small simple recipe :
♦ 100 g kombu julienne rehydrated
♦ 80 g of carrot cut into 4 cm sticks, thickness 3 mm
♦ 2 teaspoons of olive oil
♦ 200 ml of Dashi Bouillon
♦ 2 tablespoons soy sauce
♦ 1.5 tablespoon of mirin
♦ 2 teaspoons of powdered sugar (red sugar or black sugar)

Bring the pieces of carrots in a saucepan and add the Dashi broth, the mirin and the sugar, and mix until the sugar dissolves.
Add the Kombu, mix and cook for about 5 minutes to cover, until the broth is almost evaporated.
The whole is delicious tasting with excellent white rice.

This Kombu julienne is also perfect for the confection of Kombu confit in tsukudani or the algae jam...