Types of kelp

Hello.

Continuing from last time, we will talk about kelp.

This time, it's the second installment!

Hokkaido, one of Japan's leading kelp-producing regions, is home to a variety of kelp. The peak season for kelp fishing is summer, from July to September, when the kelp grows large. Kelp is dried under the sun with time and effort, resulting in a rich, savory flavor. Kelp is harvested throughout Hokkaido, but the types harvested vary by region, resulting in a wide variety of characteristics, including the aroma, flavor, and color of the dashi stock, as well as the flavor and texture when used in cooking. Because different growing environments affect the flavor and size, and are influenced by environmental factors such as seawater and tides, many kelp names are derived from the name of a place, such as "Rishiri kelp."

Rishiri kelp... <Production area> The coast of northern Hokkaido, mainly in Rishiri, Rebun, and Wakkanai.
<Features> Slightly firm. Makes a clear, fragrant dashi.
<Main uses> Dashi, salted kelp, oboro and tororo kelp, etc.

Fine kelp... Origin: Hokkaido's coast on the Sea of ​​Japan side.
<Characteristics> It is thin and harvested in the first year. It is very sticky.
<Main uses> Oboro and Tororo kelp, chopped kelp, etc.

Naga-konbu (long kelp)... (Place of origin) Coastal areas east of Kushiro.
<Features> It is literally 10 to 20 meters long.
<Main uses> Konbu for tsukudani and oden, konbumaki, etc.

Hidaka kelp... <Place of origin> Mainly along the Hidaka coast.
<Features> Thin and easy to cook.
<Main uses> Dashi, konbumaki, tsukudani, konbu for oden, etc.

True kelp... <Production area> The coast from Matsumae to Muroran, centered around Hakodate.
<Features> Wide and thick. Used as decoration for betrothal gifts.
<Main uses> Dashi, salted kelp, oboro/tororo kelp, tsukudani, battera, etc.

Rausu kelp... <Origin> Rausu coast.
<Features> Brown, wide and soft. Makes a rich, fragrant broth.
<Main uses> Dashi, kelp pickles, pacifier kelp, etc.

Thick-leaf kelp... <Origin> Coasts east of Kushiro.
<Features> Wide and thick.
<Main uses> Konbumaki, tsukudani, vinegared konbu, etc.

Gagome kelp... <Origin> Hakodate coast. <Characteristics> The surface has a pattern resembling the weave of a basket. It is very sticky and has a high content of grated yam.
<Main uses> Tororo konbu, Oboro konbu, Matsumae pickles, etc.

Choose kelp according to your purpose and preferences, and try making delicious, healthy dishes.