Kelp | japanese

Kukinaga-Konbu

It is dark brown in color with wide leaves.

The thin edges of this kelp make many folds.

Yayan-Konbu

The name comes from the taste of the sea roar.

Nekoashi-Konbu

It earns its name due to part of the root kelp being shaped

like a cat's paw.

Use of the processed goods

It is often used in Tororo-Oboro-Konbu.

Appa-Konbu

It is also known as Gaggara kelp. It grows in the same area

as the long kelp.

As the name suggests, this kelp characterised by the thickness of its leaves.

Use of the Processed Goods

It is utilised for processing in things such as, Tsukudani,

Siofuki-Konbu, Oboro-Konbu and Battera

Gagome-Konbu

The name comes from the irregularities in the algal cells’ surface that give it the look of a sticked basket.

This kelp has a very strong stickiness. There have been noted health benefits due to the strong stickiness of this seaweed.

Hosome-Konbu

This kelp is from the first harvest of the year. It is sticky and strong with a detailed leaf shape.

Because it washes away towards the end of the normal first year, it is harvested in the summer of the first year.

Use of the processed goods

It is used as ingredients in Tororo-Konbu and Natto-Konbu.

Naga-Konbu

This kelp is produced in large amounts and is the most

elongated kelp.

It is popularly used as processing material.

Use of the Processed Goods

Used as an ingredient for Tsukudani , Konbumaki,

Nikonbu, Oden.

Hidaka-Konbu

(Mitsuishi kelp)

The botanical name is Mitsuishi kelp, but since it was taken

in the Hidaka region, it has become known as Hidaka kelp.

It is soft and easy to cook. The taste is good and serves to make this an all-purpose kelp that can be used in various applications.

How to Use

Hidaka kelp is soft and a very suitable ingredient for winding cooked food. The taste is good and suitable for soup kelp.

Use of the processed goods

Boiled kelp is widely used as a raw material with various

applications such as kelp winding.

Rausu-Konbu

It’s formally known as the ‘Kelp of the Rishiri Ena.’

The broth is cloudy, but the soup has a rich, full-bodied scent

that is tinged with a soft yellowish hue. The taste of the soup is often referred to as ‘soup of the king.’

How to Use

Since this makes for a very rich soup, it is suitable for soup

stock, boiled as a stew.

Use of the Processed Goods

It is used primarily as is kelp. Other uses include things like, kelp tea, snacks, and simply boiled.

Rishiri-Konbu

There is a sweeter taste when compared to that of giant kelp. Rishiri-Konbu is hard with a salty taste. In particular, it has been used favourably in the traditional kaiseki cuisine of Kyoto.

How to Use

The taste has a rich aroma and high transparency that makes it useful for soup or stew. It goes particularly well with boiled tofu. In addition, it is delicious when served with pickles.

Use of the Processed Goods

Used primarily as it is, Rishiri-konbu is hard and does not

discolor from shaving. It can also be used in the exclusive

dim-Tororo kelp.

Ma-Konbu

The most typical kind of kelp. It is a very thick and wide konbu.

How to Use

There is an elegant sweetness that helps make a clear soup,

and it is well suited to making stew. The thickness of Ma-
konbu is also very suitable for being boiled.

Use of the Processed Goods

Used primarily as is, however it can be used for salt kelp

and Tororo kelp when boiled.