Luxury restaurants in Kobe and Kyoto areas are constantly praising it. Its aromatic notes are powerful, rich, the flavor balanced and elegant.
This makombu is harvested in the month of August, air dried and then a second time by ventilated heat. It has been slowly refined to express the most elegant flavors.
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.
Our perfect pairings : this makombu is particularly suitable for making high quality dashi, very pale, with a refined and exquisite aroma.
Tsugaru Strait coastline, the southernmost part of Hokkaido, is called Honbaorihama and is very famous for the quality of its wild kombu. These waters, animated by many streams, concentrate many varieties of kombu. This makombu is the largest in its category, which explains why many chefs use it for kombijime.
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 to maintain the balance with acidic foods such as meat and fish.