大阪府·特産品
Sakai Kombu
Thinly, thinly shaved kelp melts softly in your mouth, as the savory umami of dashi spreads gently—Sakai's kombu processing is an art form born from the skilled hands of artisans. During the Edo period, kombu from Hokkaido was loaded onto Kitamaebune ships and transported via the Westward Route, passing through Shimonoseki in the Sea of Japan, to arrive in Osaka and Sakai. Sakai possessed renowned blacksmithing and blade-making techniques; by utilizing this sharp cutting precision, the processing of oboro kombu and tororo kombu flourished. Being close to the major consumption center of Osaka also provided a tailwind, and it is said that by the Taisho to early Showa eras, the area had become a major production hub with approximately 150 processors. This paper-thin kelp was born specifically because of this city of blades. The craftsmanship of Sakai's artisans has quietly supported the dashi culture of Osaka.
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