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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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Soft Kombu Seaweed salad from Hokkaido
From €16.00The kombu used for this salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.
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Premium seaweeds salad
From €13.00A delicious seaweed salad dominated by the soft kombu seaweed from Hokkaido.
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Rishiki Kombu seaweed from Hokkaido
From €112.00Rishiri-kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.
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Hidaka Kombu seaweed from Hokkaido
From €61.00Hidaka kombu is as good to eat as it is to make dashi broth.
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Atsuba Kombu seaweed from Hokkaido
From €49.50Our Atsuba kombu grows along the seashores of Kushiro and Nemuro on Hokkaido island. Dashi made from arsuba kombu has a pronounced taste, deep flavors.
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Makombu seaweed from Hokkaido
From €68.00It is the most popular and high quality kombu. Possessing broad and thick leaves, this kombu is the most appreciated.
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Kombu seaweed and yuzu Umami furikake
From €6.30This 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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Wild Hidaka Kombu seaweed from Hokkaido
From €44.00Hidaka-Kombu is just as good eaten as it is for making dashi stock
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Wild Rishiri Kombu seaweed
From €180.00These wild Rishiri Kombu seaweeds are cropped along the shores of Rishiri Island in Hokkaido. Their quality is recognized throughout Japan and beyond.
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Extra wild Rishiri Kombu seaweed
From €20.50The Rishiri Kombu, from Rishiri Island in Hokkaïdo, is known as the best Kombu in Japan.
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Farmed Ma Kombu seaweed from Hokkaido
From €62.00This Ma Kombu, high quality, has been selected for its wide and thick leaves.
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Ma Kombu seaweed from Hokkaido
From €94.00Ma Kombu is the most commonly used kombu for the preparation of dashi broth.
