Kelp
Kelp (Konbu: こんぶ)
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.