by Megumi Takeda
Kombu is the most easiest food to take out stock “Dashi” .
We can harvest more than 10 kinds of Kelp in Hokkaido.
Kombu we can harvest in Southern Hokkaido area is called Makombu 真昆布.
Especially the Kombu we can harvest in Shikabe town is called Shiroguchi
hama Makombu 白口浜真昆布 which is famous as King of Kombu, the top quality Kombu.
Kombu is often used for Kyo Ryori 京料理 like Kaiseki because the Kombu
stock has refined flavor and sweetness.
There are 2 types of Kombu, Natural Kombu and Farmed Kombu.
The natural Kombu spread its roots in the bottom of the
sea and grow taller to the Sun. We pick them in 2 years.
On the other hand, to farm, fishermen plant the seed in the rope which is pulling in sea level, and Kombu is glowing from the surface to bottom of the sea.
We pick them in 1 year. This is like field in the sea and it’s not easy to take care of life in the sea. The hours of sunlight is very important to make good Kombu, so we adjust the distance between the Sun and Kombu
rope everyday and take great care.
In June, my guests tried to get on a fishermen’s boat and saw how they grow in the ocean.
It must be very special experience because it is only available from June to September.
Who wants to try next year?