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Dried naga kombu (long seaweed) from Kushiro - 50 grams
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Dried naga kombu (long seaweed) from Kushiro - 1 kg
Dried naga kombu (long seaweed) from Kushiro - 1 kg € 49,95 incl. VAT
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Dried naga kombu (long seaweed) from Kushiro - 50 grams

€ 5,95 incl. VAT

Naga Kombu from Kushiro is a premium Japanese seaweed known for its rich umami flavor and nutritional value. Sustainably harvested from the cold waters of Hokkaido, it is ideal for dashi, soups and more. An essential ingredient in authentic Japanese cuisine.

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SKU: DW.SEAVEG.4 Categories: , Brand:
Description

Description

Naga Kombu, harvested from the nutrient-rich waters of Kushiro, Hokkaido, is one of Japan's most prized seaweeds. This Kombu is distinguished by its exceptional length, thickness and powerful flavor, making it a precious ingredient in traditional Japanese cuisine. 

Naga Kombu from Hokkaido

Hokkaido is the heart of Kombu production in Japan, with more than 90% of the country's Kombu coming from this region. The cool, mineral-rich waters around Hokkaido create the perfect environment for growing high-quality seaweed.

There are different types of Hokkaido kombu, such as: Makombu (giant kelp), Hidaka Kombu (a softer kelp), Atsuba Kombu (a thicker kelp), Rausu Kombu, Rishiri Kombu and Naga Kombu.

Naga Kombu is harvested along the coastal region between Kushiro and Nemuro, in the eastern region on the Pacific side of Hokkaido. As the name suggests, this seaweed grows to nearly 20 meters in length. It stands out for its remarkable size and intense umami, which is why it is often chosen for making dashi, the base of many Japanese soups and sauces. Its long, thick leaves are a testament to the nutrient-rich environment from which it is harvested, ensuring that any dish prepared with Naga Kombu is infused with a deep, satisfying flavor.

Alternative names for kombu are kelp, dashi kelp or konbu. There are also other ways kombu is sold, such as kizami kombu (finely sliced), Tororo kombu (lightly sliced) or Shiro kombu (white kombu).

Culinary Applications and Preparation

Naga Kombu is best known for its role in creating dashi, the essential Japanese broth. To prepare a basic dashi, Naga Kombu is soaked and slowly simmered in water, releasing the rich umami essence in the broth. This broth is then used to flavor a variety of dishes, from miso soup to noodle broths.

Basic recipe for Dashi with Naga Kombu:

Ingredients:

  • 10g Naga Kombu
  • 1 liter of water

Instructions:

  1. Soak the Kombu: Place the Naga Kombu in a pan with 1 liter of cold water. Let it soak for 30 minutes to 1 hour. This step helps release the umami flavor of the seaweed.
  2. Simmer: After soaking, slowly heat the water and Kombu over medium-high heat. Do not let the water boil; remove the Kombu just before it reaches boiling point (about 60-70°C).
  3. Use or Store: The Kombu-soaked water is your dashi. You can use it immediately as a base for soups or other dishes, or store it in the refrigerator for up to three days.

In addition to dashi, Naga Kombu can also be used in other culinary applications:

  • Cooking with beans: Naga Kombu has the unique ability to soften beans and legumes during cooking, reducing cooking time and adding a mild, savory flavor.
  • Insert: Thin strips of Naga Kombu can be used in pickling to add texture and flavor to vegetables.
  • Herbs: Finely chopped or ground, Naga Kombu can be used as a spice, giving a natural umami boost to various dishes.
Specifications
SKU DW.SEAVEG.4
Content 50 grams
Ingredients Dried kombu (Laminaria Longissima).
Origin Kushiro, Hokkaido, Japan
Save Dark, cool and dry. Pack tightly closed after opening.
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