Aimono Konbu - Cooked Kombu Long Slices 50g

Nikonbu Saomae Naga Kiri 1-TO

This cooked kombu (nikonbu) is harvested around Kaigara Island in the Habomai archipelago of the Northern Kuril Islands and is also known as saozen nagakobu . Among the many varieties of cooked kombu, this one stands out for its quick cooking, tender texture, and resistance to crumbling, making it perfect for traditional Japanese dishes.

Features

• High quality kombu root (~1 m)
• Wide slices ideal for kombu-maki (kombu rolls)
• Tender texture, quick cooking, does not fall apart easily
• Harvested in the cold, pure waters of the Habomai Archipelago

Use in cooking

Cooked kombu is ideal for making kombu-maki . To use:

1. Rinse the kombu with water.
2. Soak for 10 to 15 minutes to rehydrate.
3. Wrap around fish such as herring or salmon.
4. Cook with your favorite seasonings and enjoy.

Ingredients

Kombu