Hokkaido Dried Kelp (100% konbu powder)
SKU:
¥910
¥910
per item
About the Product
Japanese cooking tastes better if you start with the best quality 100% Hokkaido kelp dashi! Our collection of four regional kelp varieties offers gourmands the opportunity to savor the subtle differences of Hokkaido's kelp, one of the first industries on the island.
Hakodate makombu dried kelp (konbu powder) is THE taste of Japanese cooking. Chefs have long considered this to be the highest quality kelp in the world. The thick and wide blades (leaves) are high in fiber and create a delicate, clear soup stock (dashi). This prized kelp is grown in ideal conditions along the shores of south Hokkaido, near Hakodate, with optimal sunlight, water temperature, nutrients and ocean currents.
Hidaka dried kelp (konbu powder) is harvested from the fast-moving ocean currents where the Hidaka Mountains reach the Pacific. The blades (leaves) are 7 - 23 meters long and dark green, almost black. This soft kelp is less fibrous than others, so it simmers quickly to create a dashi that is more savory than sweet.
Rausu dried kelp (konbu powder) - called the King of Kelp - is harvested from the seas off Shiretoko Peninsula, in the far east of Hokkaido. Many people know the UNESCO World Heritage peninsula for the incredible array of wildlife, however, Rausu's marine food production is also considered among the finest in Japan. The kelp's wide, long blades (leaves) produce an umami-rich, yellow dashi that provides a strong base for any dish.
Rishiri dried kelp (konbu powder) is from the cold seas around Rishiri island, in the far north of Hokkaido near the Russian border. It is prized for the sweet & salty taste, and an almost transparent dashi. Chefs from Kyoto are particularly famous for using Rishiri kelp in traditional kaiseki cuisine, and for making senmai-zuke, a traditional dish with thin-sliced, pickled radish.
Kelp is a superfood high in antioxidants, including carotenoids and flavonoids, which help fight against disease-causing free radicals. Antioxidant minerals, such as manganese and zinc, help combat oxidative stress and may help protect cardiovascular health and prevent cancer.
Easy-to-use kelp bags: Preparing your own dashi stock is simple with kelp bags. Place a kelp bag in 400ml of water and boil for 3 minutes over a medium heat. Turn off the heat and let the bag soak in the dashi for another 3 minutes. Remove the bag. The dashi stock is ready to use. The boiled kelp powder can also be reused to make kelp tea or to flavor salad dressings.
Each packet contains eight 5g bags of 100%, natural dried powder kelp. No additives or coloring are used. It can be kept for up to 1 year at room temperature and out of direct sunlight.
Japanese cooking tastes better if you start with the best quality 100% Hokkaido kelp dashi! Our collection of four regional kelp varieties offers gourmands the opportunity to savor the subtle differences of Hokkaido's kelp, one of the first industries on the island.
Hakodate makombu dried kelp (konbu powder) is THE taste of Japanese cooking. Chefs have long considered this to be the highest quality kelp in the world. The thick and wide blades (leaves) are high in fiber and create a delicate, clear soup stock (dashi). This prized kelp is grown in ideal conditions along the shores of south Hokkaido, near Hakodate, with optimal sunlight, water temperature, nutrients and ocean currents.
Hidaka dried kelp (konbu powder) is harvested from the fast-moving ocean currents where the Hidaka Mountains reach the Pacific. The blades (leaves) are 7 - 23 meters long and dark green, almost black. This soft kelp is less fibrous than others, so it simmers quickly to create a dashi that is more savory than sweet.
Rausu dried kelp (konbu powder) - called the King of Kelp - is harvested from the seas off Shiretoko Peninsula, in the far east of Hokkaido. Many people know the UNESCO World Heritage peninsula for the incredible array of wildlife, however, Rausu's marine food production is also considered among the finest in Japan. The kelp's wide, long blades (leaves) produce an umami-rich, yellow dashi that provides a strong base for any dish.
Rishiri dried kelp (konbu powder) is from the cold seas around Rishiri island, in the far north of Hokkaido near the Russian border. It is prized for the sweet & salty taste, and an almost transparent dashi. Chefs from Kyoto are particularly famous for using Rishiri kelp in traditional kaiseki cuisine, and for making senmai-zuke, a traditional dish with thin-sliced, pickled radish.
Kelp is a superfood high in antioxidants, including carotenoids and flavonoids, which help fight against disease-causing free radicals. Antioxidant minerals, such as manganese and zinc, help combat oxidative stress and may help protect cardiovascular health and prevent cancer.
Easy-to-use kelp bags: Preparing your own dashi stock is simple with kelp bags. Place a kelp bag in 400ml of water and boil for 3 minutes over a medium heat. Turn off the heat and let the bag soak in the dashi for another 3 minutes. Remove the bag. The dashi stock is ready to use. The boiled kelp powder can also be reused to make kelp tea or to flavor salad dressings.
Each packet contains eight 5g bags of 100%, natural dried powder kelp. No additives or coloring are used. It can be kept for up to 1 year at room temperature and out of direct sunlight.
