
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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Suisho Kombu shaved and minced vinegared Kombu
From €2.30Suisho Kombu shaved and minced vinegared Kombu
This is the heart of kombu seaweed, obtained after planing, macerated in alcohol vinegar for a full day.
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Wild Honbaorihama makombu Premium from Hokkaido
From €205.00Wild Honbaorihama makombu Premium from Hokkaido
Honbaorihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.
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Wild Kurokuchihama makombu Premium from Hokkaido
From €171.00Wild Kurokuchihama makombu Premium from Hokkaido
Kurokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.
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Wild Shirokuchihama makombu Premium from Hokkaido
From €211.00Wild Shirokuchihama makombu Premium from Hokkaido
Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.
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Wild Kombu seaweed from Rishiri Island, Hokkaido
From €122.50Wild Kombu seaweed from Rishiri Island, Hokkaido
Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.
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Kuro tororo kombu seaweed
From €6.85Kuro tororo kombu seaweed
This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.
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Kombu leaves for kombujime
From €17.95Kombu leaves for kombujime
Kombujime 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
From €65.00Shredded Kombu
Shredded Kombu seaweed.
The flavors are natural, the texture is crispy. -
Seasoned kombu grated
From €7.95Seasoned 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 Kombu seaweed roots dashi
From €7.80Hokkaido Kombu seaweed roots dashi
The 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 €5.70Shio Kombu seaweed flakes
Shio 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. -
Ne Kombu Shoyu soy sauce
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.
Natural extract of Ne kombu is added to this soy sauce.