Tasty stock rich in nutrients, one of the most important ingredients for Japanese cuisine
Konbu is the most important ingredient in Japanese cooking, used as a stock for soups and in one-pot meals. Around 90% of Japan’s Konbu production is from Hokkaido. Makonbu, Mitsubishi Konbu, Rishiri Konbu and Gagome Konbu are rich with fucoidan, a component that has attracted a great deal of scientific interest in recent years. These varieties of konbu are all processed into tororo konbu (tangled shavings), konbu maki (kelp roll) and other nibbles. Kelp is gathered in onto a boat using a traditional tool, which is a long stick with a forked hook that is used to turn the kelp.
The main related municipality
Hakodate/Esashi Area Hakodate-shi｜Fukushima-cho｜Shikabe-cho Hidaka Area Samani-cho｜Erimo-cho Obihiro Area Hiroo-cho Kushiro/Nemuro Area Kushiro-cho｜Akkeshi-cho｜Hamanaka-cho｜Nemuro-shi
