KONBU(KOBU) for Japanese Washoku

Post:December 12, 2017   Updated:  

About Konbu

Konbu is one of the seaweed. In Japan, we use for making dashi, eat by simmering, there are many processed foods, too.Konbu

Type of Konbu

Most Konbu is from HOKKAIDO, other place is SANRIKU(=Pacific ria coast of TOHOKU). The type is different by their place.

    Using for Dashi. This is top quality of Konbu, dashi is ellegant and clear.
    Using for Dashi. This dashi is rich and a littele yellow.
    Using for Dashi. This dashi is refreshing and has strong UMAMI.
    Using for Dashi and Eating by simmered. UMAMI is not so strong than the above three Konbu.
    This Konbu is long. Don’t use for dashi, only eating. It is called SAOMAE-KONBU producted in May and June. example:NIMONO, KOBU-MAKI
    Don’t use for Dashi, only eating. example:TSUKUDANI, KOBUMAKI, some processed foods
    Don’t use for Dashi. Thin and sticky. This is used for TORORO-KONBU or NATTO-KONBU.
    Don’t use for Dashi. Strong sticky. This is used for TORORO-KONBU, OBORO-KONBU, MATSUMAE-ZUKE etc.Tororo Konbu

Nutrition of KONBU

  • Water soluble dietary fiber : Alginic acid, Fucoidan 
  • Minerals : Calcium, Iron, Sodium, Potassium, Iodine
  • Pigment : Fucoxanthin (effectively inhibits the accumulation of the fat )
  • UMAMI : Glutamic acid

Handling of Konbu

Keep in a storage continer, away from moisture. When you find some white powder on the Konbu, this is not mold but mannitol (one of the sugar alcohol ). Never wash, you only wipe softly by a strongly squeezed wet cloth.


Sponsored Link

Sponsored Link



Your email address will not be published. Required fields are marked *


Shirauo 2

Shirauo-tastes of winter Japan

Shirauo is a small fish, we eat this by fresh, sushi, tempura in winter. This fish is eaten for a long time, Tokugawa Ieyasu too. The color is changed from clear to white as the freshness of the fish declines. There is similar fish called “Shirouo”, but this is another fish. (Shirouo is famous by eaten alive, but I have never eaten before.)  I get shirauo from fisherman friends every year. Below is the best size for fresh eating. In spring, they have eggs and become more bigger, these are delicious as tempura.  

Soy sause

Soy Sauce for Japanese Washoku

Soy sauce is one of common ingredients of Washoku. Contents1 Process of Soy Sauce2 Types3 Processed soy sauce4 Brewery Process of Soy Sauce The process begins with preparation of a batch of soybeans and wheat. These are made into a mash, with rice malt to cause fermentation, which is allowed to “set” for several days. Next, salt water is added and the mixture is permitted to “set” for a year. (In some other soy sauce-making processes, soy sauce is added at this stage instead of salt water=sweet tastes soy sause.) Types There are 5 types. Koikuchi soy sauce = dark …

Akagai sashimi

Akagai & Fake Akagai

What is Akagai? Akagai is often used for Sushi, or Sashimi. The best season of ark shell is from Dec. to Feb. Real akagai is ark shell, and fake is Sarubougai (half-crenated ark). But both are sometimes called  “Blood Clam” or “Red Clam”. Ark shell has about 40 stripes on its shell, but Sarubougau has about 32 stripes. If you see a cheap akagai in conveyor-belt sushi, that is not real akagai. Real akagai is expensive.  Yuriage (fishing port in Miyagi) is famous for ark shell. Morning market is opened every Sunday there.  How to open the shell This is my way …

Flounder-Filet in 5 pieces

Flounder is called “HIRAME” in Japanese. Today I got a flounder from my friends, I introduce how to make filet in 5 pieces. Scrape scales off and gut the fish, cut the head Make cuts in both sides Make cuts in center ( not fish’s center, above the center bone) Cut off the quarter meat, and other side Tune over the fish and repeat step 4 Take off the skins Separate the edges(=Engawa)


KATSUOBUSHI for Japanese Washoku

KATUOBUSHI is dried bonito. There are two types, ARABUSHI and KAREBUSHI. Arabushi Karebushi ref:Ninben Katsuobushi Daijiten Process of KATSUOBUSHI Cutting>>Boiling>>Smoking>>Shaping>>Drying with the mold Actual process is more complicated. Arabushi is finished the step “Smoking”, and Karebushi is finished all process. Arabushi is for processed goods, so we cannot get it in hole. But you can get Karebushi, and HON-KAREBUSHI (=HONGAREBUSHI) is one of Karebushi. This is repeated the process of “Drying with mold” for 3-4times. Type of flakes Thin: Most of reasonable flakes is made from Arabushi, and they used for making dashi. The flakes made from Karebushi is more expensive and delicious, they used …