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Differences in kelp types and how to eat

2022/03/01
英語表記 0
Various types of kelp flourish in Hokkaido

Among them, the main kelp is ...

Kombu (around Hakodate)
Mitsuishikonbu (Hidaka kelp)
Nagakombu (Kushiro Nemuro)

It will be these three types

that?
Rishiri kelp and Rausu kelp are quite famous, but aren't they the main kelp?

You can hear a voice like this!

In fact, when looking at the whole kelp in Hokkaido, Rishiri kelp is a rare kelp that is produced at around 8%, and Rausu kelp is a rare kelp that is produced at a whopping 3%.

By the way, kelp, kelp, kelp, and kelp are around 30% to 20%, and other kelp (such as Atsuba, Hosome, Nekoashi, Oni, Kukinaga, Gagome, Tororo, Chijimi, and Misuji) is around 10%.
211119syurui.jpg
In the photo above, the two on the left are kelp, the second three from the left are Rausu kelp, the dozens on the right are Nagakonbu, the second few from the right are Mitsuishikonbu, and the three in the center are Rishiri kelp.

As you can see, there are various types of kelp in Hokkaido, and each one is not suitable for eating.

Broadly classified ...

Kelp for dashi
Kelp for eating

Can be divided into these two

Wide and thick kelp (including Rishiri kelp and Rausu kelp) is for dashi stock

The thin and thin Nagacombu is for eating

Mitsuishikonbu in the middle is for dashi and for eating


As you can see, there are different ways to eat it, but it does not mean that you cannot eat kelp for dashi or that kelp for eating does not produce dashi, so please do not misunderstand.

Any kind of kelp
Dashi is served and can be eaten



As you can see, there are differences in how to eat and the orientation, but this is not limited to kelp.
The same is true for fish and vegetables.


Take cod and saury as an example

Cod is suitable for hot pots, but saury is not used as a hot pot ingredient, isn't it?
The grilled saury is delicious, but the cod is watery, so it's dried overnight.

The kelp is exactly the same.

By the way, even if the same type of kelp is collected, the way of eating it will be different if the time and quality of the kelp are different.
Seasonal division (Risiri
All the above pictures are Rishiri kelp
The quality will be different depending on the time of collection.
I arranged them in the order of April, May, June, July, August, September from the left.

Young kelp is soft, so it can be used as an oden ingredient such as knotted kelp.
Seasonal kelp is good for dashi and good to eat, so it's versatile.
Mature kelp is inferior in dashi stock, but it is suitable for konbu maki and tsukudani.

Let's take white salmon as an example

The salmon caught in the spring has a good greasy seaweed, so the soy sauce and wasabi are insanely delicious.
Salmon caught in the fall is low in fat, so it is the best when processed into Aramaki salmon or delicacy Toba.

The kelp is exactly the same.
211119yamaduke.jpg
Mature autumn salmon are delicious when salted and salted and aged in the cold wind.


There is another way to enjoy it if the part is different.

The leaves of kelp grow and grow longer.
Dashi kelp is short and grows from tens of centimeters to several meters.
Eating kelp ranges from a few meters to over 10 meters long

If you look closely at the kelp, the shape will be different at the base, middle and tip of the leaf.
Once you get used to it, you can judge it visually.

Naturally, the texture and flavor will be different.

The leaves are thick and soft and have a strong umami taste.
In the middle, the fruit is thin and wide, and the flavor is good and the salty taste comes out.
The tips of the leaves are hard and have little umami, but the flavor and saltiness are strong.

Let's take long onion as an example

The white part at the base of the leaf is sweet and soft, and the blue part at the tip of the leaf has a strong flavor peculiar to green onion.
The texture, taste, and flavor are different, so I think there are many people who use them properly.

Kelp is also a sea vegetable, so it's exactly the same.

211119bui.jpg
The above pictures are all Rishiri kelp
From the left, leaf root, middle, leaf tip
The small one on the top is head kelp (with stones)


I think the image of kelp is black and dry, but it's not so black.
When you put it back in water, the dashi stock comes out, and you can eat the kelp that has been put back in water.

The types of kelp are classified, but most of them are sold together in terms of quality and parts.
If you can know the type, quality, and parts, the fun and deliciousness will be multiplied.

Kelp will last for years or even decades if it is even dried.
If it gets damp, it's okay to expose it to the sun and dry it!
When returned to water, the actual thickness will increase more than 5 times, and the actual thin one will increase more than 8 times.
All natural and aquaculture are organic!

If you are Japanese, I think it wouldn't hurt to know this much.

Hokkaido kelp, which has been responsible for Japanese food culture

Great food! !!

I can't speak English, so please send me a message in Japanese. 

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