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Kombu dashi features elegant taste

It becomes a material of "dashi" which is not suitable for Japanese people. Algae growing in the sea, friends of seaweed.

Origin of Kombu name

It is "Kombu" which has been settled in eating habits completely as a taste of Japan, but its history is too old, there is no reliable record left. It is said that people who came to Japan while living aboard the Gangnam area of ​​the Jomon Period, who came to Japan while eating "Kombu" as edible items for trade with the continent or as a deliverance to the ruler I will. Although the origin of the name "kombu" is not clear, it is said that the Ainu person called "comp", it entered China and was reimported back to Japan as a loan word again.

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History of "Kombu"

The "Kombu" trade ship began to flourish between Hokkaido's Matsumae and Honshu in the middle of the Kamakura period. When entering the Muromachi period, it was carried by ship from Ezo (Hokkaido) to Tsuruga of Echizen country (Fukui prefecture), and it was sent to Kyoto · Osaka. In the Edo era, we went to Shimonoseki from the Shimonoseki via the Seto Inland Sea to the Kitchen in Osaka directly without going through Tsuruga / Obama at the Edo Era. After that, it expanded from Edo ~ Kyushu ~ Ryukyu Kingdom (Okinawa) to Qing (China). The way Kombu was carried was "Kombu Road". In the land where kelp was brought, unique cuisine and how to eat were born. Kombu Road was also a way to expand Japanese food culture.

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Types of representative "kombu"

Approximately 90% of Japan's "Kombu" is collected throughout Hokkaido and the others are along the Sanriku coast of Tohoku (Aomori, Iwate, Miyagi prefecture), and the kind of Kombu which can be taken depends on the place. Even if you have soup stock, it seems to be good to eat boiled, but the usage is actually different.

Ma kombu

It is a Kombu from Donan (the southern region of Hokkaido), which is said to be the finest good in Kombu. There is elegant sweetness, it is mellow It becomes high class soup. Konbu especially popular in the Kansai region.

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Rausu kombu

It is also called Onikomu, the highest grade of Kombu which is in line with true kombu, which can be taken in the northern part of Hokkaido. The taste is rich and smells good. Konbu especially popular in the Kanto region.

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Rishiri kombu

It is a luxury goods that follows the true kombu and Rausu Kombu, and you can get an elegant soup of it. It is salty and has a dark color.

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Hidaka kombu

Also known as "Mitsuishi Kombu", it can be taken in Hidaka district (Pacific coast of Hokkaido). It is good to eat it as boiled because it boils quickly and softly.

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Naga kombu

kombu can be taken in the Kushiro region, which is about 15 m in length. It is not suitable for taking "dashi" because it has little umami, but soften it, so you should boil it with kombu rolls etc. and eat it.

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