Kitchen Kelp


Mei-Shun finds 羅臼昆布, kelp from the city in Hokkaido, the best for her. Not so sticky when soaked in water as 利尻昆布, crispier than 日高昆布 after cooked. Any of them give good umami, while the most above grown in the sea around the world natural heritage 知床 Peninsula nicely works both as a kind of herb and as dish ingredient. If you kind followers throw it away after taking dashi, please once try.