Kombu
History of Kombu and Kombu Road
Kombu seaweed from Hokkaido has been distributed throughout Japan for centuries and is an important commercial issue. Kombu seaweed harvested in Hokkaido were previously transported by boat, moving westward along the coast of Sea of Japan to Osaka, a commercial center since that time. For this reason, wholesalers and processors of kombu seaweed are found mainly in or around Osaka. The route the kombu took from Hokkaido to its destination is called the Kombu road. It extends to China via Okinawa.
The different kombu seaweed in Japan
Kombu algae are found in many countries around the world, including Japan, Russia, China, the Tasmanian Islands, Australia, South Africa, the Scandinavian Peninsula and Canada. In Japan, most of the kombu is harvested in Hokkaido, accounting for about 90% of total production. The waters of the Arctic Ocean that derive from Siberia to Hokkaido are rich in minerals and provide an environment that produces delicious kombu. The equipment used in Japan to dry kombu seaweed in the sun meets the most demanding sanitary standards, making Japanese kombu particularly popular worldwide.
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Nori
<p>The Saga Bay in the Ariake Sea is famous for the cultivation of nori, a seaweed that is widely used in Japanese cuisine. The region concentrate 20% of Japanese nori production, even up to 40% if including Fukuoka, Kumamoto and Nagasaki. The Saga Bay is surrounded by mountains which deposits and rivers wind down to the sea. The rich minerals they brought were responsible for the origins of nori seaweed cultivation at the beginning of the 20th Century.When eaten fresh from collection, this seaweed has a lovely salty taste, subtle and not at all overpowering. It is the harmony of gentle neighbouring mountain waters with salty marine currents which gives the well-renowned nori from Saga its unique earthy notes. It has a long, pleasant, fresh aftertaste. To produce dried nori seaweed, the fishermen chop and shred the fresh nori then mix it with sweet water.</p> -
Wakame
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Seaweed salad
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Seaweed Furikake
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Umibudo
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Marbled kombu seaweed
From €7.85The kombu seaweed was here shaved in very thin strips, then pickled with vinegar.
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Marbled kombu seaweed strips
From €6.65These very thin strips of shaved kombu seaweed were marinated in vinegar.
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Assembled and marbled Kombu seaweed sheets with vinegar...
From €6.00The white seaweed sheet Shiroita Kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture.
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Kagugiri ma kombu seaweed
From €6.50The ma kombu seaweed is here cut into small squares with 2 cm sides.
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Kuro tororo kombu seaweed
From €5.00This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.
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Kombu seaweed furikake
From €4.90This kombu seaweed furikake is omnipresent on family and professional tables in Toyama.
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Kombu seaweed and yuzu Umami furikake
From €6.80This particular furikake has a very fresh and fruity taste: mixing kombu and yuzu. It is very powerful in umami because of the glutamic acid in the kombu.
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Kombu seaweed and soy sauce Umami furikake
From €6.80The kombu seaweed was candied like tsukudani then dehydrated and scented with red shiso.
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Planed Kombu seaweed with vinegar Shiroita Kombu 5 x 14 cm
From €11.00Cut in rectangular sheets, the kombu seaweed is ideal to cook fish in a foil or kombu jime. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture.
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Powdered Kombu seaweed and Ume plum dashi broth "UME...
From €5.45This instant dashi broth is guaranteed without additives, dyes, preservatives or allergens. It can be eaten as it is, just diluted, or used as a broth base. This dashi broth has been lightly flavored using red shiso.
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Oni or Rausu Kombu seaweed
From €6.25Rausu Kombu is fragrant and sweet, producing a rich broth, with the typical color of the seaweed.
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Hokkaido Kombu seaweed roots dashi
From €7.60The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.
