Oblong kelp

Oblong kelp introduction

The difference between “oboro kombu” and “tororo kombu,” which is thinly processed kombu, is the difference in how to shave it. For grated kelp, many pieces of kelp are pressed into large blocks and scraped with a machine. Since it is sharpened with a machine, it can be scraped a lot in a short time, so it is commonly sold. On the other hand, with buro kombu, a single sheet of kelp is scraped thinly and widely with the hands of a craftsman against the surface. Its thinness is a whopping 0.01 mm. The sticky component (alginic acid) and the flavor component (glutamic acid) are in the gap between kelp cells. Since it is shaved thinner than those cells, the characteristic of “obscure kelp” is that it has plenty of both “stickiness” and “flavor.” As for the shape, taro kombu is fine, and obscure kelp comes in a wide range. In order to scrape a wide area like this, clean kelp with few scratches is used. Craftsmen carefully scrape this kelp one by one, so you can enjoy the original flavor of kombu. However, since it is done by hand by craftsmen, the amount that can be scraped is very small compared to grated kombu.

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Other information

• NameOblong kelp
• Area Fukui
• Kind of food Local cuisine

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