Located in the northest part of Japan, Hokkaido is an agricultural island that provides Japan 95% of the total quantity of Kombu or Konbu. This long brown algae from 2 to 3 meters is an element you can find in the Dashi famous Japanese fish soup.
Kombu, the omnipresent ingredient in Japanese cuisine
This algae has been cooked in Japan for millenias, giving dishes the umani taste mixed between smoked and iodized. The quantity of Kombu relies on the time it spends in the sun, the area it is harvested, its conservation and its shape.
Algaes get harvested by boats from July to September and dry one day in the sun. Then, it is conditioned and stored until maturation.
Biggest chefs in Tokyo use it in their dishes, and this trend is starting to spread all over the world.
Other uses and benefits
This iron-rich algae contains a lot of minerals, iodine and calcium. It may become a real protective element from cancer expansion. It is also used as a constituent in some cosmetic products, and most particularly in bio costmetics.
In France, you can find a Bretagne produced version called ‘Oarweed’.
With the strong new interest in bio food, it looks like Kombu has an encouraging future!