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Hidaka kombu kelp from the Hidaka region in Southern Hokkaido has a unique flavor that is unique to kelp. Moreover, the soup stock derived from Hidaka kombu kelp is well-suited for various dishes.
From hot pot to soup, you can use this kombu kelp Because the kombu is thick and does not crumble easily, you can enjoy a nice bite and texture even when it is boiled.
Hidaka kombu is a kombu kelp that is popular with many people because of its reasonable price and reliable quality. It is also used as an ingredient in commercially available rice balls in Japan.
At Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.
In addition to being soft and easy to boil, Hidaka kelp is also chewy and is perfect for kombu maki for Japanese New Year cooking.
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There are various types of kombu stock, which is the basis of Japanese food.
The three types of kombu kelp provided by Kawashimaya are Hidaka kombu (left), Rishiri kombu (middle), and Rausu kombu (right)
Can be found in: General everyday cooking. Can be found as a commercial onigiri filling
Characteristics:Mellow flavored, yellowish color
Umami Content (※): 1344mg/100g
Texture: Soft after boiled
Main Uses: Miso soup, simmered soup stock, oden ingredients, kombu rolls, etc.
Can be found in: Restaurant cooking and vegetarian food.
Characteristics:Clear, no particular odd taste
Umami Content (※): 1985mg/100g
Main Uses: Suimono (clear soup), yudofu (boiled tofu), soup stock, kelp water
Can be found in: Highest grade cooking, special occasions.
Characteristics:Very strong umami, prominent both in color and flavor.
Umami Content (※): 2286mg/100g
Texture: Easily dissolvable
Main Uses: Stock for hot pot, soup stock, salt ramen, kelp water, kobujime (a technique of preserving fish between kombu sheets)
※NPO Umami Information Center
Hidaka kombu kelp is softer to boil when compared to other kelp and has a good texture. In addition to soup stock such as miso soup, kombu can be suitable as a base for various dishes such as oden, simmered ingredients, kombu roll, and tsukudani.
Hidaka kombu stock has a mellow taste and a refreshing aftertaste, so you can use it not only for kombu stock (kombu dashi) alone, but also for a combined stock with dried bonito flakes.
Hidaka kombu can be the main character of a delicious dish just by soaking it in water.
Taking advantage of its softness that is not easily crumbled, you can use it as an ingredient for stir-fried foods with plenty of umami. Turn it into simmered foods such as oden or kombu maki rolls for the New Year.
It is especially recommended to cook leftover Hidaka kombu after extracting the soup stock, such as Tsukudani, which makes the best use of the softness of simmered kelp.
By eating whole kombu kelp, you can also ingest nutrients that are not extracted into the kombu stock.
Today's modern diet, which mainly contains acid-forming substances such as meat, carbohydrates, sugar, and processed foods, can lead to illness and aging.
Kombu kelp is called the strongest alkaline food and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu but also the kombu itself.
Kombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.
Including insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.
The amount of calcium contained in kombu kelp is 6 times that of milk.
Moreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.
Calcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.
Kombu kelp contains about three times as much iron as spinach and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.
Iodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.
By eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.
The waves are rough along the coast of southern Hokkaido and the Hidaka region, therefore kombu kelp cannot be produced through aquaculture methods.
Hidaka kombu kelp is a precious sea blessing that can be harvested only on days when the weather and sea conditions are good during the fishing season, about 3 months from the beginning of July.
Hidaka kombu kelp, which has a unique flavor created by the traditional method of utilizing the nature of the Hidaka region, such as the gravel beach that promotes drying with the sunlight, moderate ventilation, and the beach breeze that slowly condenses umami, is truly a treasure of the beach.
Kawashimaya's kombu kelp products are prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hidaka, Hokkaido. Therefore the quality is guaranteed.
Kombu kelp is one of the traditional Japanese ingredients.
Did you know that different types of kombu kelp have completely different tastes and uses?
It's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know.
In cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different.
We hope that you will find your favorite kelp by using it according to your uses.
|Origin||Hidaka, Hokkaido, Japan|
|Storage Guide||Please store at room temperature. Avoid high temperatures and humidity.|