Different parts of kelp have different taste, flavor, and texture.
It is natural that different parts have different uses and values!
I would like to tell especially to those who are particular about kelp and cooks.
Black kelp with a quick look
Kelp cut to the appropriate length
Have you ever been concerned about the condition and thickness of the leaves?
There are various tailoring of kelp products shipped by producers.
There is a tailoring called "long cut" in it.
The length of the product will be tens of centimeters to about 1 meter.
The kelp shop cuts the product to an appropriate length, packs it in a bag, and sells it together at the base of the leaf, in the middle of the leaf, or at the end of the leaf.
It's not that you shouldn't sell it together, but imagine, for example, a green onion.
The taste, flavor, and texture of green onions differ between the white part at the base of the leaf, the middle part, and the green part at the tip of the leaf.
I don't think it's a problem if all of these are sold together in a well-balanced manner, but what if "products with a lot of white roots" and "products with a lot of green leaves" are displayed at the same price?
Since kelp is black at first glance, the difference in parts is not obvious like long onions.
However, the morphology of each part of kelp is the same regardless of whether it is Nagakonbu, Mitsuishikonbu, or Risiliconbu.
It's interesting because once you get used to it, you'll understand it.
Rauskonbu and Kombu in the direction of Hakodate will be tailored like this
The kelp products of these products are often sold as a single piece, so it is interesting to compare the texture of the leaves and the ends of the leaves, the strength of the dashi stock, and the difference in flavor.
I can't speak English, so please send me a message in Japanese.