170g of Rishiri kelp (for dashi)

This is UNGA↑'s original "Kombu Series," specifically the "Rishiri Dashi Kombu" made with kelp from Rebun Island's Kaifu, 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 we will deliver it along with the story of Otaru, which flourished as a logistics hub in Hokkaido. Kelp was once highly valued and expensive, used not only as food but also as medicine. As Zen Buddhism spread along with its vegetarian cuisine, kelp came to be used as a broth ingredient, eventually becoming a staple in the lives of ordinary people. Essential to "Washoku" (Japanese cuisine), recognized as an Intangible Cultural Heritage of Humanity by UNESCO in 2013, kelp, with its high umami content, remains an indispensable ingredient for Japanese people, both then and now. Kelp has been considered auspicious because its old name, "Hiromé," sounds similar to the word for "to spread" or "to disseminate." While the etymology of "konbu" (kelp) isn't entirely clear, it's suggested that it may be related to the "konbu" found in Chinese literature. The wordplay "yorokonbu" (joyful kelp), popular in the Edo period, uses the characters for "child-bearing woman" (konbu), reflecting wishes for prosperity and numerous descendants, and it's even said to have been included as part of betrothal gifts. Harvested fresh and sun-dried on the same day, this kelp develops a rich flavor and refined taste as it matures. Because it's thick and has a satisfying texture, the kelp is delicious even after being used to make broth, and can be chopped and used in simmered dishes or as a sprinkle. 1. Soak the kelp in the specified amount of water for 30 minutes. 2. Cook over medium heat, being careful not to let it boil. 3. Remove just before it boils, and it's done.

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Kombu (kelp) was one of the main products transported from Ezo (Hokkaido) by the Kitamae-bune (merchant ships). The distribution route for kombu is also known as the "Kombu Road," and unique dishes and eating methods were created in the areas where kombu was transported, giving birth to today's Japanese food culture.

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Kombu (kelp) from Rebun Island, Kofuka. 170g Store at room temperature, avoiding high temperature and humidity. More than 3 months since delivery. 21 x 3 x 31 cm

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"Majime Otaru" is an irregular column where we speak with Ishikawa, the director of the Otaru City Museum, and delve into the rich history of Otaru. Please enjoy it. We will deliver the history and culture of Otaru along with the craftsmanship of UNGAPLUS.