* Hokkaido Travel Tips的部落格

*Hokkaido Travel Tips’ Blog
We compile information on “0 yen tourist spots” and “must-see paid spots with extra benefits” and then keep them in our blog as archives for your convenience. We also introduce the food of Hokkaido and interesting souvenirs to take home.



昆布 / Kombu kelp


Kombu kelp is a typical, integral ingredient in Japanese cuisine used throughout the year. For the purpose of making the soup stock called dashi, or for the purpose of using it as is for dishes, kombu fulfils an important role within Japanese cuisine. A typical use of konbu is in Tsukudani, which is a tiny side-dish to eat with rice. As kombu grows in cold sea water, more than 90 percent of konbu found throughout Japan is from Hokkaido. Kombu can be found growing naturally almost anywhere on the coast, but at some places it is farmed. There are several species; Rishiri Kombu, Rausu Kombu, Hidaka Kombu, Ma Kombu, and Hosome Kombu among others. Some use the growing region's name.

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