Hokkaido Kombu 北海道昆布
Product of Origin: Hokkaido, Japan
Natural Seaweed grown in Kombumori, Hokkaido. These seaweeds are darker in color with a shiny surface, and soft in texture when you cook them. The Kombus are best in making broth, soup, braised. The longer you cook them, the better they taste. The white residue on the seaweeds are known as Mannitol - source of natural sweetness of the seaweeds. These white residue generally formed/appeared during the “drying” process.
Cooking Instruction: Broth, Braise, Soup