Atsuba Kombu seaweed from Hokkaido Seaweeds
  • Atsuba Kombu seaweed from Hokkaido Seaweeds

Atsuba Kombu seaweed from Hokkaido

Atsuba Kombu seaweed from Hokkaido

Réference : NISTST7

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Our 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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It is thick and not very bitter and is ideal for the preparation of broth made from pork (tonkotsu) or game as it annihilates strong odours. Therefore, we recommend it for tonkotsu-based ramen broths. This kombu softens after boiling and is perfect for candied kombu or tsukudani confection.

Our perfect combination :

Dashi broth recipe made from kombu atsuba.

Ingredients : 10 to 20g of kombu, 1 L of water
• Wipe the surface of the kombu with a slightly damp cloth
• Do not wash under water
• Then soak in a saucepan with 1L of cold water for 30 minutes
• Heat over medium heat and just before boiling (at 85°C) remove from heat and remove kombu immediately from pan
• Your dashi is ready

Tsukudani recipe using kombu recovered after cooking
• The 10 to 20g of kombu, after cooking, will weigh about 130g
• Cut cooked kombu into 3cm or 5cm square pieces
• Place in a saucepan with 50cl of water and 1 teaspoon (5ml) of rice vinegar and cook for 20 minutes over medium heat
• In the meantime, mix in a bowl, 10cl of soy sauce, 90g of sugar, 5cl of mirin, 5cl of sake
• As soon as the kombu is cooked in the vinegared water, add the contents of the bowl and cook over low heat until almost all the liquid has been reduced
• Remove from fire
Your tsukudani is ready, it will be perfect for scalops or fi sh carpaccios, white rice, foie gras, cheeses…

Hokkaido, Japan
1 kg net
100 % arsuba kombu (Laminaria Japonica Coriacea)
keep away from light, heat and moisture
Nutritional values
Per 100 g : energy 299 kcal (1269 kJ) ; fat 2,2g, of which saturates 0,8g ; carbohydrate 66g, of which sugars < 0,5g ; protein 4,1g ; salt 6,0g.

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