Hokkaido Kombu is premium Japanese kelp harvested from the cold, mineral-rich waters surrounding Hokkaido - Japan's northernmost island and the country's most famous kombu-producing region. Revered for its deep umami flavor and natural sweetness, Hokkaido kombu is an essential ingredient in making authentic dashi (Japanese soup stock) and adds complexity to soups, simmered dishes, and stews.
These convenient small packs make it easy to enjoy high-quality kombu at home. Each piece releases rich, balanced umami when simmered slowly, creating a clear and flavorful broth - the foundation of Japanese cuisine.
Highlights:
* Premium kombu harvested from Hokkaido, Japan
* Rich natural umami and delicate sweetness
* Ideal for making dashi or enhancing soups and stews
* Convenient small packs for easy home use
* 100% natural - no additives or preservatives
How to Use:
- Wipe the kombu lightly with a damp cloth (do not wash).
- Add a piece to a pot with water and soak for 20-30 minutes.
- Heat slowly and remove before boiling for clear dashi.
- Use in soups, simmered dishes, or cut into strips for salads.
Storage:
Store in a cool, dry place away from sunlight and humidity. Keep sealed after opening.
Rishiri Kombu - Strong, aromatic, a little salty, and clear broth. Suitable for dashi and soups including hotpot tofu. Great for pickling vegetables (used in Senmaizuke in Kyoto).
Rausu Kombu - Rich, soft, fragrant, yellowish, and thick broth. Because of its exquisite taste, it is called "the king of (kombu) dashi." Great for kombu dashi, simmered dishes (nimono), hot pot dishes, non-clear soups, and mentsuyu. Rausu kombu doesn't have much flavor after being cooked, so it's not meant for tsukudani or for eating.
Hidaka Kombu - It's easy to cook Hidaka Kombu, therefore, it is used in a variety of kombu dishes. Dashi, simmered dishes (nimono), Oden (Fish Cake Stew), non-clear soups, and kombu sushi rolls.
