Hokkaido Ma-Kombu 50g

Name: Hokkaido Ma-Kombu 50g
SKU: NISAMNS3
Price: 5.25 EUR
Availability: InStock

Ref : NISAMNS3

€5.25

Tax Included

€105.00 / Kg

Kombu seaweed is found in many countries around the globe, including Japan, Russia, China, Tasmania, Australia, South Africa, the Scandinavian Peninsula and Canada. In Japan, most kombu is harvested in Hokkaido, accounting for around 90% of total production.

Glacial Arctic Ocean waters that drift from Siberia to Hokkaido are rich in minerals and provide an environment that produces delicious kombu. Equipment used in Japan to dry kombu seaweed in the sun meets the most exacting sanitary standards, making Japanese kombu particularly popular worldwide.

Kombu seaweed from Hokkaido has long been distributed throughout Japan, and represents a major commercial challenge. Kombu seaweed harvested in Hokkaido used to be transported by boat, moving west along Sea of Japan coast to Osaka, a commercial center since that time.

For this reason, kombu seaweed wholesalers and processors are mainly located in or around Osaka. Kombu routes takes from Hokkaido to its destination is called the Kombu Route.

It extends as far as China via Okinawa. Ma-kombu, high-quality kombu, with its large, thick leaves, this is the most popular kombu. It has a refined sweetness and produces clear broths.

Ma-kombu leaves are light brown, 1 to 8 meters long and 13 to 30 cm wide. Lower parts are broad and narrowed near the stem.

Description
Product Details

Ma-kombu is used to make top-quality dashi broths, but is also suitable for making shio-kombu (salt kombu), oboro-kombu (fine dried kombu licks) or tororo-kombu (dried planed kombu).

Ma-kombu proposed here is harvested in Donan (southern Hokkaido), known as the highest grade of the various kombus. It is particularly popular in Japan's Kansai region for making dashi.

It is grown naturally and harvested after an average of two years. It is characterized by its dark color. It is thick and wide, with a white or black cut surface. It produces a dashi characterized by its clarity and refined sweetness).

Our artisan's advice: place 1 liter of cold water and 15 g of dried kombu in a saucepan. Leave to soak overnight. Bring to the boil over medium heat. Remove kombu and add shiitake mushrooms and bonito flakes, then bring to the boil. As soon as bonito shavings fall to the bottom of the pan, remove from the heat and strain stock without pressing shavings to avoid any bitterness.

Data sheet

Origin: Hokkaido, Japan
Weight: 50 g
Packaging: sachet
Ingredients: 100% ma kombu (Saccharina Japonica)
Storage: Store away from light, heat and humidity.