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snack kelp
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Rishiri-ya Minoya
4-6 Sakai-machi, Otaru City, Hokkaido, Japan

Category: snack kelp
Raw Materials: Kelp

Konbu


Konbu is Hokkaido. So, while visible kombu includes vinegar kombu for snacks, kombu rolls for cooking, and tororo kombu, it is actually kombu dashi that plays an active role in the unseen world of hissoka.

Hokkaido's main producers include True Konbu, Rausu Konbu, Rishiri Konbu, Hidaka Konbu, Naga Konbu, and Atsuba Konbu, which are distributed in a circular pattern around Hokkaido. It has a delicate flavor that is used for different dishes, such as makombu, oni kombu, and rishin kombu.

Afterword)
As you might expect from Hokkaido, there is a station called "Konbu Station". Yotei, northwest of Lake Toya on the Hakodate Line from Sapporo. To the south, there is also Mt. Konbu. Well, it's not so close to the ocean.


I thought the snack kelp I bought was Rishiri Konbu, but it wasn't, it was Rishiriya Minoya, a shop with Rishiri in its name.

When I took it out of the bag, it was quite long, and as I tore it off with my teeth and chewed on it, the sticky Konbu juice started to form in my mouth. It was like a hard Konbu that had been transformed into a mekabu, a food I had never eaten before.

A far cry from the usual sake snack, this dried Konbu becomes sticky and sticky with each bite, giving it a very rustic flavor. It's just like seafood gum.

Also, this "snack kelp" is different from the regular dashi konbu, which is thinly shaved and only one side of the shaved side was white.
©Japanese Famous Foods , Update:2020/06/04