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Kelp

Kelp (Konbu: こんぶ)

Kelp

Best seasons

  • Jan.
  • Feb.
  • Mar.
  • Apr.
  • May
  • Jun.
  • Jul.
  • Aug.
  • Sep.
  • Oct.
  • Nov.
  • Dec.

Specialty areas.

Hokkaido

Recommendation.

Dried: Used for making soup stock Kombujime (layered): Fish meat is covered with kelp, refrigerated overnight and eaten as sashimiKombumaki (wrap): Fish meat rolled with kelp and simmered in sweet soy sauce. Most typical are herring kelp rolls.Matsumaezuke: A local food of Hokkaido, made of pickled kelp, salted herring roe and dry squid.