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      Cultivated Rausu kombu seaweed Extra grade
      Cultivated Rausu kombu seaweed Extra grade

      Cultivated Rausu kombu seaweed Extra grade

      Ref : NISDOSHO9

      €137.00
      Tax Included

      With its strong umami flavor and the most pronounced flavor among kombu, Rausu's kombu makes a slightly sweet broth.

      Packaging :
      Quantity :
      In Stock

      As it gives a strong tasting broth, it is best to use it alone rather than mixed. In addition to being used for making broths (dashi), it can be used to enhance the flavor of various ingredients such as fish, meat or vegetables.
      Kombu contains water soluble dietary fibers such as alginic acid and fucoidan, vitamins B1 and B2, iodine and glutamic acid which, due to its flavor, can reduce salt intake.

      Our perfect pairings : sea bass kobu-jime, salmon, monkfish, sea bream, foie gras, shrimps, red meat

      NISDOSHO9

      Data sheet

      Origin
      Hokkaido, Japan
      Type
      Kombu
      Weight
      1 kg net
      Packaging
      Bag
      Ingredients
      100% Rausu kombu seaweed (Laminaria Saccharina Japonica diabolica var.)
      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.
      DOSHO KOMBUDOSHO KOMBU

      Toyama Prefecture is located on the Sea of Japan shores, but Kombu can’t be harvested in this region. However, it remains the largest kombu consumption area in the world. The reason is simple: the kombu is part of the specificities of its culinary tradition.

      The history of kombu in Toyama began during the Edo period, the period of development of shipping. A cargo ship called "Kitamae ship" from the Hokkaido coastal areas, rich in kombu, has started distributing kombu and various other products of the island in many ports of Japan, including Toyama. The kombu road was born.

      Toyama Prefecture (Ecchu at the time) was one of the major anchor ports for the delivery of kombu, herring and Hokkaido Salmon. In return, Toyama Prefecture began shipping its local products: rice, sake, soy sauce, medicine. Kombu made its mark in the local food culture for making dashi broth, kobu-jime (sashimi wrapped in kombu) or kombu-maki kamaboko (fish paste wrapped in kombu seaweed).

      Toyama Bay is at the foot of the Tate-Yama mountain range. The sea is deep and full of fish, shrimps, shellfish and crustaceans of extraordinary quality. The region is rich in fertile plains renowned for their abundant rice crops.

      The local restaurants offer a wide choice of sushi, soups, kamaboko, kobu-jime ...

      Kombu seaweed is ubiquitous and crucial for everyday cooking.

      For more than a century, Dosho Kombu has been selecting the best kombu in Hokkaido for its demanding clientele and refining them for many years to develop an unparalleled umami.

      Each type of dashi or culinary preparation requires a specific type of kombu, secret of success for the best dishes, from the simplest to the most elaborate

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                      Cultivated Rausu kombu seaweed Extra grade Dashi
                      Cultivated Rausu kombu seaweed Extra grade
                      €137.00
                      Tax Included
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