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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Kombu leaves for kombujime
From €17.95Kombujime is a technique used to enhance fish sashimi taste by aging the fish between two sheets of Kombu seaweed.
This technique is generally applied to white flesh fish (sea bream, sea bass, snapper, flounder...). -
Shredded Kombu
Shredded Kombu seaweed.
The flavors are natural, the texture is crispy. -
Hokkaido Kombu seaweed roots dashi - Short date
From €6.00The 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.
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Suisho Kombu shaved and minced vinegared Kombu - Short date
From €2.30This is the heart of kombu seaweed, obtained after planing, macerated in alcohol vinegar for a full day.
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Seasoned kombu grated
This finely grated kombu is made from the best Oni kombu (Saccharina Japonica) from Hokkaido, which are dry-aged for a long time and then finely ground to bring out their Umami taste immediately.
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Hokkaido Oni Kombu seaweed dashi
Oni kombu, or "devil’s kombu" , is one of the highest quality kombu seaweed. This is a subcategory of Rausu kombu. Its use is reserved for making dashi broths of the highest quality.
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Hokkaido Kombu seaweed roots dashi
From €550.00The 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.
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Shio Kombu seaweed flakes
From €73.00Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes. -
Shredded Kombu - Short date
From €47.90Shredded Kombu seaweed.
The flavors are natural, the texture is crispy. -
Ne Kombu Shoyu soy sauce
Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.
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Cultivated Rausu kombu seaweed Extra grade
From €137.00With its strong umami flavor and the most pronounced flavor among kombu, Rausu's kombu makes a slightly sweet broth.
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Wild Rausu kombu seaweed
From €92.00Rausu kombu seaweed is the Queen of kombu, the one acclaimed by masters in dashi.
