The Kombu Hidaka is harvested in the waters around Cape Erimo. Cap Erimo is a good place toFishing where the current of Oyashio, which creates south from the Shiretoko peninsula in the Pacific Ocean, meets the current of Kuroshio (hot current), which comes from the south. In addition,Many other rivers from the mountains pour into the Hidaka region, making it a maritime area very rich in nutrients. The Kombu Hidaka has sweet fibers and isKnown as "fast cooking konbu" or "konbu to eat". It is a versatile, soft and easy -to -season algae even after being used to make a dashi.
IngredientsLaminaria Japanica
Nutritional values for 100 g
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