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Fukuya Japanese Food

Hokkaido Kombu Small Packs 北海道昆布小包裝

Hokkaido Kombu Small Packs 北海道昆布小包裝

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昆布小袋シリーズ  (北海道産)

A member of the kelp family, kombu is a versatile pantry ingredient that provides dishes with umami flavor, nutrients, and minerals.  95% of all Japan's domestic kombu comes from Hokkaido!  Dried kombu can be used to make dashi broth, add flavors to various dishes, and eaten in salads.

Rishiri Kombu - Strong, aromatic, a little salty, and clear broth.  Suitable for dashi and soups including hotpot tofu.  Great for pickling vegetables (used in Senmaizuke in Kyoto).

Rausu Kombu - Rich, soft, fragrant, yellowish, and thick broth. Because of its exquisite taste, it is called “the king of (kombu) dashi.”  Great for kombu dashi, simmered dishes (nimono), hot pot dishes, non-clear soups, and mentsuyu. Rausu kombu doesn’t have much flavor after being cooked, so it’s not meant for tsukudani or for eating.

Hidaka KombuIt’s easy to cook Hidaka Kombu, therefore, it is used in a variety of kombu dishes. Dashi, simmered dishes (nimono), Oden (Fish Cake Stew), non-clear soups, and kombu sushi rolls. 

在日本人的眼裡,無論是熬煮的高湯,還是食材的湯汁,都離不開昆布。基本上所有日本料理(刺身、壽司等鮮造食物除外)的烹煮過程中,都要有昆布。

昆布高湯是世界上最簡單的調味方式。然而,日本料理也是極簡單又極難做的料理,“出汁”就是最好的例子。Dashi,だし,也叫出汁,最基礎的日式高湯,就僅僅是昆布加鰹節熬製而成。日式料理的湯品、燉煮類、蒸物都往往以此為基底,一些調味醬汁中也會加入出汁,讓味道更加醇厚、豐富。

利尻昆布 - 利尻昆布是在北海道利尻島附近出產的昆布。肉質紮實,味道優雅、略帶鹹味。可以萃取出顏色澄清、香氣洋溢的高湯。

羅臼昆布 - 羅臼昆布是北海道羅臼出產的上等昆布,美味不輸真昆布。形狀較寬,味道香濃甘甜,因為肉質軟薄,容易使高湯產生渾濁的現象,製作高湯時需精確掌握撈出昆布的時間。

日高昆布 - 日高昆布也稱三石昆布,產自北海道日高沿岸一帶的昆布。質地柔軟,形狀細長,既可以用作燉煮材料,也可以作為家庭用高湯,用途十分廣泛。

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