Planed Kombu seaweed with vinegar (20%), Shiroita Kombu 20 x 11cm, 10 sheets

The white seaweed sheet shiroita kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture. Cut in rectangular sheets (20x11 cm), the kombu seaweed is ideal to cook fish in a foil or kombu jime.

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19.05€ TTC

Applications : 

Tips to prepare the kombu jime :

• Fillet the fish, extract the bones with a pin and cut it in portions
• Salt it and let to rest for 30 min
• Hydrate the white seaweed sheet with a vinegary water cloth, and wrap the fish portion (wipe its surface humidity with a dry cloth)
• Leave it to rest for half a day in the refrigerator (which gives time to the kombu seaweed to diffuse its aromas)
• Cook in the oven or steam quickly to avoid the seaweed to melt totally 

The result is fine and gourmet! And it will be also very delicious with vegetables.

  • Weight 60g
  • Ingredients : kombu seaweed (laminaria ochotensis), spirit vinegar, water from river Shimanto
  • Packaging : sachet of 10 sheets
  • Storage : keep dry away from heat and direct light
  • Origin : Kôchi, Japan
  • Nutritional values : Per 100 g : energy 223 kcal (945 kJ) ; fat 2,9 g, of which saturates 1,3 g ; carbohydrate 47 g, of which sugars traces ; protein 2,2 g ; salt 3,8 g.
Historically, the town of Sakai had a large number of craftsmen specialising in the production of scraped kombu or Oborokombu. The reason is simple : its port is one of the major places for trade in this seaweed. What is more, the proximity of master craftmen knifemaker ensured the constant supply of quality knives, essential to make Oboro kombu. In 1945, after the Second World War, Izuri moved to Shimanto (Kôchi prefecture) to open a training centre for Oboro master craftsmen. Kombu seaweed is eaten a great deal in Kôchi prefecture ( the makis made from Oborokombu seaweed are a Kôchi specialty ). Oborokombu seaweed production is traditionally a family affair. All the members of the family have their role to play. One problem, the passing down of know-how was restricted. Izuri Kombu Kaisan is unique in Japan. It is the only company to employ Oborokombu seaweed master craftsmen, ensuring stable quality. What is more, it also ensures the replacement of existing master craftsmen by training their successors. It is important to remember that Izuri "oborokombu" scraped kombu is totally hand produced in Japan.

Where does the "Oborokombu" name come from ?

‘Oboro’ describes something "nebulous". This seawed is scraped so thinly that it is almost possible to see through it. Oborokombu seaweed is naturally rich and full of umami. It melts in the mouth and has a delicate taste of the sea.

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Planed Kombu seaweed with vinegar (20%), Shiroita Kombu 20 x 11cm, 10 sheets

Planed Kombu seaweed with vinegar (20%), Shiroita Kombu 20 x 11cm, 10 sheets

The white seaweed sheet shiroita kombu is a kombu seaweed planed by hand (oboro kombu), harvested on Hokkaïdo Island and macerated in spirit vinegar for a whole day. They are made out of the heart of the seaweed, very rich in flavors (umami) and with a soft texture. Cut in rectangular sheets (20x11 cm), the kombu seaweed is ideal to cook fish in a foil or kombu jime.

Write your review

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