Hidaka Kombu （日高昆布）
Hidaka Kombu is harvested in Hokkaido. This ingredient will turn your broth to an excellent base for simmered side dishes that adds a deep rich umami flavour. Any leftover hidaka kombu is often used for pickling. It is soft and very easy to boil.
- Used in many prepared dishes such as ni-kombu, kombu-maki, or Dashi-kombu
- Perfectly compliments boiled and seasoned foods and can be used for dashi, soups and oden (Oden: a Japanese one-pot dish consisting of several ingredients ex. boiled eggs, daikon, konjac, fishcakes stewed in a light, soy-based dashi broth)
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