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      Ma Kombu seaweed
      Ma Kombu seaweed
      Ma Kombu seaweed

      Ma Kombu seaweed

      Ref : NISIZK11

      €6.05
      Tax Included

      Ma Kombu is the most popular and high quality Kombu. Possessing broad and thick leaves, it is the most appreciated. It has a refined sweetness and produces clear broths.

      Quantity :
      In Stock

      Ma kombu leaves are light brown, 1 to 8 meters long and 13 to 30 cm wide. The underparts are wide and narrowed near the stem.

      Our perfect combination : ma kombu is used to make high quality dashi broths, but it is also suitable for making shio-kombu (salt kombu), oboro-kombu (dried kombu leafs) or tororo-kombu (planed kombu dried)

      NISIZK11

      Data sheet

      Origin
      Hokkaido, Japan
      Type
      Kombu
      Weight
      25 g net
      Packaging
      PET container
      Ingredients
      100% kombu (Laminaria Saccharina Japonica)
      Storage
      keep away from light, heat and moisture
      Nutritional values
      Per 100 g : energy 267 kcal (1136 kJ) ; fat < 0,6g, of which saturates < 0,01g ; carbohydrate 62,1g, of which sugars < 0,2g ; protein 4,7g ; salt 6,29g.
      Important
      Presence of an anti moisture bag in this product. Do not consume
      IZURI KOMBUIZURI KOMBU

      Historically, the town of Sakai had a large number of craftsmen specialising in the production of scraped kombu or Oborokombu.
      The reason is simple : its port is one of the major places for trade in this seaweed.
      What is more, the proximity of master craftmen knifemaker ensured the constant supply of quality knives, essential to make Oboro kombu.
      In 1945, after the Second World War, Izuri moved to Shimanto (Kôchi prefecture) to open a training centre for Oboro master craftsmen. Kombu seaweed is eaten a great deal in Kôchi prefecture ( the makis made from Oborokombu seaweed are a Kôchi specialty ). Oborokombu seaweed production is traditionally a family affair.
      All the members of the family have their role to play.
      One problem, the passing down of know-how was restricted. Izuri Kombu Kaisan is unique in Japan. It is the only company to employ Oborokombu seaweed master craftsmen, ensuring stable quality. What is more, it also ensures the replacement of existing master craftsmen by training their successors. It is important to remember that Izuri "oborokombu" scraped kombu is totally hand produced in Japan.
      Where does the "Oborokombu" name come from ? ‘Oboro’ describes something "nebulous". This seawed is scraped so thinly that it is almost possible to see through it.
      Oborokombu seaweed is naturally rich and full of umami. It melts in the mouth and has a delicate taste of the sea.

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                      Ma Kombu seaweed Japanese Seaweeds
                      Ma Kombu seaweed
                      €6.05
                      Tax Included
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