Kind of kelp | japanese

Naga-Kobu, Atsuba-Kobu

Is kelp which is collected in the Eastern district from Nemuro to Kushiro. Because the fiber isn't as soft, yet the kelp maintains good winning, it is used in Oden.

The kelp is not suitable to make sou stock. This kelp is well-known as

‘Hayani kelp.’

Mitsuishi-Kobu

Taken from the Hidaka coast is this ‘Hidaka kelp.’ Because it is early Niagari, the fiber is small soft and winding.

It is well suited to kelp to eat boiled and it is True kelp.

When compared to the soup of Rishiri kelp or Rausu, it has a sweet taste.

It has been used in the Kanto region as kelp for soup stock.

The broth retains its slight color. Use Hidaka kelp (high quality - that contains a lot of flavor components) to eat boiled or as a kelp for soup stock. It has many applications, so Hidaka kelp is recommended as a good choice.

Enagaoni-Kobu

From the Shiretoko Peninsula, it is the so-called ‘Rausu kelp’ collected in coastal Rausu.

Often referred to as the ‘king of the kelp,’ the taste is rich and fragrant, with a yellowish finish. It is a true kelp and has a softer finer than

that of Rishiri.

Rishiri-Kobu

Wakkanai coast, Rishiri Island, is a kelp that is harvested in Rebun Island. It makes a clear soup and is elegant without the habits of true kelp.

This makes a slightly saltier soup than that of giant kelp. This is Kyoto’s most recognised kelp for soup.

Ma-Kobu

Matsumae cape shirakami Hakodate is the kelp collected in the Southern part of Hokkaido district over the Muroran.

It makes a clear soup with an elegant sweetness.

Kamebakamuhodo is kelp with a peculiar sweetness, but it does not become soft, and is also easy to cook because the fiber is large.

The product name refers to it as ‘the mountain's kelp.’ In Osaka, it is the most used kelp for soup.

The difference of kelp to eat boiled and kelp for soup stock

Kelp that contains a lot of flavor components is suitable for kelp soup stock. Small, soft kelp is fibrous and well suited to eat boiled because they are Niagari.

Generally, those with many Niagari, slow tangle of fibres, contain a lot of flavor components, but the price is also high.

It is easy to eat kelp boiled that is less fibrous and cheaper but it also has less flavor. Each Ingredient listed features typical hump below.

There is a difference between kelp you eat boiled and kelp to make soup stock

The kelp sold over-the-counter in the grocery store have various names. ‘Kelp,’ ‘Rishiri kelp,’ ‘Hidaka kelp’, ‘Rausu kelp’, and ‘Oden kelp,’ It's a mountain kelp! Seemingly none of the kelp are named ‘Hayani kelp,’ which looks good to eat when boiled, but the difference is how to use each one. The origin is in the name of the kelp that has been sold, the type of kelp, processing method, and pure product name has been used. On the label of packaged kelp, mostly, because ingredients are written by name, choose the kelp to suits the application with reference to the following.