北海道·特産品
Mitsuishi Kombu
The Mitsuishi district of Shinhidaka Town is known as the heart of Hidaka Kombu production. The scientific name 'Mitsuishikombu' originates from the fact that it is harvested in this specific land. Passed down in Mitsuishi for over 100 years is the sun-drying method that remains unchanged. In the early morning, kelp is laid out one by one across the gravel beach to dry slowly under the sun and sea breeze. It is said that the gaps between the pebbles allow just the right amount of wind to pass through, aiding the drying process while locking in the umami. The sight of kombu lined up across the entire beach is a hallmark of summer in Mitsuishi. Kelp finished with such painstaking effort and time yields an exceptional umami when used for dashi. Please experience the flavor created by this artisanal craftsmanship in your cooking.
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