北海道·特産品
Hamanaka Kombu
This kombu is harvested in Hamanaka Town, which is adjacent to the Kiritappu Wetland. In fact, Hamanaka is a major production area, accounting for approximately 10% of the national kombu landing volume. Along the long coastline of the Pacific Ocean, various types of kombu, including Makonodon (Nagakombu), are cultivated. 'Saomae Kombu,' harvested around June, is characterized by its youth and tenderness. It softens quickly when boiled, making it ideal for eating as is or in dishes like kombu-maki (kombu rolls). The sight of kombu being sun-dried on the beach shrouded in mist is a classic summer scene in Hamanaka. This kombu is packed with umami, nurtured by the cold sea. Using it to make dashi adds significant depth to your cooking, and it is also delicious when simmered. Please try incorporating this kombu from the nature-rich Hamanaka into your daily meals.
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