The name “kombu” will be familiar to anyone who enjoys Japanese cuisine. In Japan, kombu is used to flavor many dishes, such as a simple bowl of ramen noodles, the base of which may be made of kombu and other ingredients, or the simplest pot base in a Japanese hot pot restaurant, which is water and kombu, all for the sake of freshness. Let’s take a look at some common types of kombu in Japan.
Hokkaido is the largest producer of kombu in Japan, accounting for about 90% of the country’s production, with the remaining 10% coming mainly from Aomori, Iwate, and Miyagi prefectures in the northeastern region of Japan, along the Sanriku coast.
The remaining 10% comes mainly from Aomori, Iwate, and Miyagi prefectures in the northeastern part of Japan, along the Sanriku coastline.
Depending on the place of origin, there are several types of kombu.
Genuine kombu
It is a high quality kombu produced along the coast of Hakodate, and is characterized by its wide and thick, sweet and refreshing taste, and can be used to make soup stock, as well as Tsukuda-boiled and salt kombu.
Rausu kombu
Produced along the coast of Rausu, kombu is generally tea-colored and has a special aroma when used to make gumbo. The kombu itself is also very soft, so it is often used to make Tsukuda or kombu-like dishes.
Rishiri Kombu
It is a little harder than real kombu, so it is not suitable for direct consumption, and is mainly used to make soup stock. It is common in kaiseki cuisine and has a good flavor.
Hidaka Kombu
It comes from the Hidaka coast and is also known as “Mishi kombu,” which is a deep dark green color. It is very soft and easy to cook, so it is often used to make kombu rolls or oden.
Nagakumo
It is produced along the Kushiro and Nemuro coasts, and is the most prolific kombu. Harvested in May and June each year, the long kombu is also known as “baseball batting,” and is used in a wide variety of applications, making it useful for almost all kombu products.
Thick-leafed Koala
Also produced along the Kushiro and Nemuro coast, this is a thicker type of kombu and is often used to make vinegar kombu and kombu rolls.
Fine cloth kombu
Produced along the coast of Hokkaido on the Japanese side of the sea, as its name suggests, this kombu is narrower in width and more viscous, and is often used to make natto kombu and kombu silk.
Produced off the coast of Hakodate, it has a mesh-like pattern on its surface and is very sticky.
There are many types of kombu, and even more kombu products. The most common are kombu soy sauce, kombu tea, kombu sugar, salt kombu, toro kombu, dried kombu, and kombu rolls.
The Japanese word “kombu” basically corresponds to the Chinese kelp, and the Japanese pronunciation of “kombu” is the same as that of “kombu”. Kombu is similar to the word “kibu” and is therefore considered by the Japanese to be a very auspicious food. Of course, this is not the only reason why Japanese people love kombu, mainly because it is nutritious and an indispensable ingredient in Japanese cuisine. How do people generally eat kombu?
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