My Kombu de Shirokuchihama (Hokkaido) 22.5 * 10 cm 300g

The Makombu is the most popular kombu and used in Japan. This is a high quality kombu. The leaves of my kombu are light brown, with a length of 1 to 8 meters and 13 to 30 cm wide.

The lower parts are wide and narrowed near the stem. Possessing broad and thick leaves, it is the most appreciated. He has a refined sweetness. It is much softer than the rishiri kombu and is perfect for the making of Dashi Cleirs broth.

Note:

Very often, it can be formed on the surface of Kombu algae or wakame, a whitish powder matter. It is not mildew but "mannitol" contained in algae. It is a type of alcohol sugar naturally present in the algae, and it is the true identity of the white powder that appears on the surface of the kelp.

The mannitol seeps to the surface with moisture during the drying process of the algae and when moisture evaporates, it adheres in the form of a white powder substance. This white powder gives a lot of taste to the Dashis!