Tender young Kombu seaweed 70g

Young tender kombu seaweed are harvested before their maturity, at 1 year old. After being harvested in spring, they are washed and dried very quickly at high temperature to retain aromas and flavors. They have an extremely tender texture and are slightly crunchy with a very pleasant, delicate taste. Their cooking is very quick.

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NISAE3

4.80€ TTC

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It can be used as it is or to make dashi stock. Soak in water for 10 min then strain. Chopped they are perfect for salad. Eaten with our kanisu seafood vinegar it is quite simply divine. It can also be panfried to accompany fish and panfried vegetables, rice, pastas… It can also be wrapped around fish to panfry or fry.

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There are whitish patches on the surface that must not be washed: they are natural and made up of umami «mannitol» substances («mannitol» is a natural sweetener with more than 0,7 times the strength of sugar) found in different plants, especially in seaweeds.
«Mannitol» is mild without any after taste, and can be used in different food preparations. Apart from its use as a sweetener, it is also often used because it gives a better structure to certain foodstuffs and stops them from drying-up.


  • Ingredients : 100 % Ma-kombu seaweeds (Laminaria japonica areschoug)
  • Packaging : Sachet of 70 g net
  • Storage : Keep away from direct sunlight, high temperatures and moisture. After opening, tighten up the package to avoid humidity.
  • Origin : Hokkaïdo, Japan
  • Nutritional values : Per 100 g : energy 187 kcal (792 kJ) ; fat 0,8 g, of which saturates 0,2 g ; carbohydrate 36 g, of which sugars traces ; protein 8,5 g ; salt 9,4 g.
It is to supply local seafood directly to consumers, at a reasonable price while at the same time preserving their flavour and freshness.

Hakodate town and the cuisine of Hokkaido ( Japan's northern isle) are renowned for their abundance of fresh seafood. Kombu seaweed and cuttlefish are particularly well appreciated in Japan. Makombu (Laminaria japonica areschoug) seaweed was traditionally considered as a luxury product for the shogunats (Japanese military governments from the end of the 12th century to the Meiji period -1868).
Nowadays, numerous tourists visit Hakodate market throughout the day, looking for this divine flavour.

Mount Esan, an active volcano, overlooks the town of Hakodate. From its heights there is a magnificent panorama: a vast stretch of bluish sea and in spring its slopes are covered by some 600 000 flamboyant red azaleas.

The area of Esan, in Hakodate, is renowned for its seaweed production : Makombu (Laminaria japonica areschoug) and Kagome Kombu (Kjellmaniella crassifolia Miyabe ). In summer during the drying period, their smells and fragrances deliciously invade the township.

The richness of the natural marine resources of Esan influenced a massive immigration of wajins ( a Japanese people) 400 years ago. The presence of two currents off Esan, one hot the other cold, has helped develop the fishing industry.

Delicious firm fleshed fish and seaweed are abundant there.
The seaweed, pushed by vigorous waves, is harvested by hand from spring to autumn in the early morning, and then washed and dried in the sun.

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Tender young Kombu seaweed 70g

Tender young Kombu seaweed 70g

Young tender kombu seaweed are harvested before their maturity, at 1 year old. After being harvested in spring, they are washed and dried very quickly at high temperature to retain aromas and flavors. They have an extremely tender texture and are slightly crunchy with a very pleasant, delicate taste. Their cooking is very quick.

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