Gyoren Hokko Premium Hidaka Kombu is harvested from the pristine coastal waters of Hokkaido’s Hidaka region—renowned for producing tender, fast-simmering kombu. With excellent umami release and soft texture, this kelp is ideal for preparing rich dashi broth as well as simmered dishes, tsukudani, kombu rolls, and everyday Japanese home cooking.
Naturally coated with mannitol (a white powdery substance), this kombu delivers deep flavor without additives. Convenient, versatile, and easy to use, it is a staple ingredient for authentic Japanese cuisine.
・Type:Gyoren Hokko Hokkaido Hidaka Kombu (Economy Pack)
・Contents:Dried Hidaka kombu (100g)
・Usage:Suitable for dashi (soup stock), simmered dishes, tsukudani, kombu rolls, hot pot, and more.
・Shelf Life:Typically 12–24 months (dried kelp).
・Made in Japan
Features
・Premium Hidaka Kombu from Hokkaido – Sought after for its rich umami and tender texture.
・Fast Simmering – Cooks more quickly than other kombu types; ideal for busy households.
・Versatile Culinary Use – Perfect for dashi, simmering dishes, side dishes, and traditional Japanese recipes.
・Natural Umami – The white powder on the surface is mannitol, a natural flavor component—not mold.
・No Additives, 100% Natural – Pure, dried kelp harvested from clean northern Japanese waters.
・Contents:Dried Hidaka kombu (100g)
・Usage:Suitable for dashi (soup stock), simmered dishes, tsukudani, kombu rolls, hot pot, and more.
・Shelf Life:Typically 12–24 months (dried kelp).
・Made in Japan
Features
・Premium Hidaka Kombu from Hokkaido – Sought after for its rich umami and tender texture.
・Fast Simmering – Cooks more quickly than other kombu types; ideal for busy households.
・Versatile Culinary Use – Perfect for dashi, simmering dishes, side dishes, and traditional Japanese recipes.
・Natural Umami – The white powder on the surface is mannitol, a natural flavor component—not mold.
・No Additives, 100% Natural – Pure, dried kelp harvested from clean northern Japanese waters.
100% Mitsuishi Hidaka Kombu (Kelp), harvested in Hokkaido, Japan
Wipe the kombu gently with a tightly wrung damp cloth to remove sand or debris.
Do not wash under running water — it removes flavor.
For Dashi:
Soak kombu in water for 20–30 minutes.
Heat slowly and remove just before boiling.
For Simmered Dishes:
Cut into desired size.
Simmer with vegetables, seafood, or meat until tender.
For Kombu Rolls or Tsukudani:
Simmer gently for a soft texture and deep flavor.
Do not wash under running water — it removes flavor.
For Dashi:
Soak kombu in water for 20–30 minutes.
Heat slowly and remove just before boiling.
For Simmered Dishes:
Cut into desired size.
Simmer with vegetables, seafood, or meat until tender.
For Kombu Rolls or Tsukudani:
Simmer gently for a soft texture and deep flavor.
Vendor: WOWNIPPON
Gyoren Hokko Premium Hokkaido Hidaka Kombu (100g) – Versatile Japanese Kelp for Broth, Simmered Dishes & Kombu Rolls
$22.00
Vendor: WOWNIPPON
Gyoren Hokko Premium Hokkaido Hidaka Kombu (100g) – Versatile Japanese Kelp for Broth, Simmered Dishes & Kombu Rolls
$22.00
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