The one we propose here is a wild kombu, harvested in August, dried in the open air and then a second time by ventilated heat. It has been slowly refined to express the most elegant flavors.
Our perfect pairings : this kombu is particularly suitable for making high quality, rich and tasty, clear dashi.
Naniwa Kombu, from Kobe, selects this kombu for Nishikidôri.
A true institution for purists, it is very well known among chefs for the quality of its expertise and its selections.
Kombu contains glutamic acid (an amino acid rich in umami). Umami contained in glutamic acid can be enhanced by refining Kombu and it also increases synergistically by combining it with inosine acid included in dried bonito. Kombu is also rich in dietary fiber, calcium and iodine.
Its alkaline nature helps maintain balance with acidic foods such as meat and fish.