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 Kombu - It’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。
