北海道·特産品
Hiroo Kombu
The kombu harvested in Hiroo grows in the rich waters of the Pacific Ocean, with its umami flavor tightly concentrated. The variety harvested here belongs to the Mitsuishi group and is a high-quality type commonly known as "Hidaka Kombu." During the fishing season from July to October, the sight of kombu spread out across the beach to dry appears, becoming a seasonal hallmark of summer in Tokachi. It is truly a craft of the sea, finished with great care and effort by the fishermen. When used in simmered dishes, it softens quickly, and when used to make dashi (broth), it greatly enhances the flavor of the ingredients, making it an incredibly versatile kelp. It is a reliable gift from the Pacific Ocean that adds a subtle depth and richness to everyday cooking.
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