Hidaka Kombu Dashi, Direct from Producer, Natural, Hokkaido, Premium Beach, Sun-Dried, 260g Kombu

Thank you very much.

130g        910 yen
260g     1620 yen
          Shipping discount of 200 yen

Name: Tokujo Hama Kombu from Ikan-dai
Contents: 260g
Length: 26cm
Price: 1620 yen

*There are different ranks of Hidaka Kombu (see image section for ranks). Kombu experts and locals agree that Ikan-dai Kombu is the best in terms of both taste and price, but it is not yet widely known across the country. Just as rice tastes different depending on its origin, the taste of this kombu is significantly different from other Hidaka Kombu. We are offering it at an affordable price, so please try it at least once.

*You can tell the quality of kombu by its root. Look at its width, gloss, and thickness.

*Hidaka Kombu (root kombu), like forest trees, grows wider, thicker, and glossier, and increases its nutrients when exposed to plenty of sunlight. However, in densely packed areas, the leaves become thin and narrow, stretching out in search of sunlight. Wide, thick, and glossy kombu are the conditions for good kombu.

*For those who are particular about kombu, we recommend Kenjo Kombu. For those who are not quite there yet, we recommend this Tokujo Hama Kombu, which is slightly thinner.

*Rishiri, Rausu, and Ma-kombu are preferred by high-end restaurants because their dashi is clear and visually appealing, but they are said to be a bit tough to eat. Ikan-dai Kombu produces cloudy dashi (rich in umami) and is thick yet tender, making it ideal for those who eat the kombu until the end.

*We do not recommend kombu that does not clearly indicate its origin, such as Hokkaido-san or Hidaka-san!

*Ikan-dai Kombu, which has been presented to the Imperial Family.

*If you are choosing Hidaka Kombu, we recommend purchasing kombu from the Jyo-hama A (see image section for ranks) or higher origin. Most of what people are buying is from origins below this.

Type: Pickles