All about kelp

Products

Hand-made Oboro Kelp

Tororo-wrapped kelp

80g of Rishiri kelp (for dashi)

170g of Rishiri kelp (for dashi)

This is "Rishiri Dashi Konbu," part of UNGAPLUS's original "Kombu Series," made with kelp from Kaifu, Rebun Island, which is considered the highest quality among Rishiri kelp. The wrapping paper features the sail mark of the Kitamaebune (a type of Japanese sailing ship), and comes with a story about Otaru, which flourished as a logistics hub in Hokkaido.

Kelp was once highly valued not only as a food ingredient but also as a medicine, and was therefore expensive.
As shojin ryori (vegetarian cuisine) spread with the spread of Zen Buddhism, kelp came to be used as an ingredient in dashi, and later became a part of the lives of ordinary people. Dashi is an essential ingredient in washoku (Japanese cuisine), which was designated a UNESCO Intangible Cultural Heritage in 2013. Konbu, which is rich in umami, is one of the indispensable ingredients for the Japanese people, and has remained so since ancient times.

Konbu has been considered auspicious because its old name, "hirome," has the same meaning as "to spread."
The origin of the word konbu is unclear, but it is said to be the "konbu" that appears in Chinese literature. "Yorokombu" (to rejoice) is a wordplay that spread during the Edo period. It is said that the characters for "konbu" (to give birth to children) were used to express the hope of prosperity, and it became a part of betrothal gifts.

[How to make delicious kelp stock]
1. Soak the kelp in the specified amount of water for 30 minutes before cooking.
2. Place over medium heat and be careful not to boil.
3. Remove from the pot just before it boils and it's done.
<Kombu Road>
Konbu was one of the main products that the Kitamae-bune ships carried from Ezo (Hokkaido). The distribution route along which konbu was transported was also known as the "Konbu Road," and in each region along which konbu was transported, unique dishes and ways of eating it were developed, giving rise to the Japanese food culture we know today.

This "Rishiri Dashi Konbu" is made using konbu from Kafuku on Rebun Island, which is considered the highest quality of Rishiri konbu.
Freshly caught kelp is sun-dried on the same day, and as it matures it develops a rich, refined flavor. Because it is thick and chewy, the kelp can be chopped up after making dashi and enjoyed as tsukudani (simmered food in soy sauce) or furikake (seasoning).

This is "hand-spun Oboro Konbu," which is hand-shaved piece by piece by artisans in Tsuruga.
No seasonings or additives other than brewed vinegar are used, so you can enjoy the sweetness and moist texture of the kelp itself.

"Tororo-maki Konbu" is a luxurious dish wrapped around carefully selected domestically produced tororo konbu.
The rich flavor of seasoned kelp, combined with the smooth richness and firmness of seasoned kelp and the delicate texture of grated kelp, makes this a perfect snack to accompany tea or alcohol.