Variety : yellow Ma Konbu ( Laminaria japonica areschoug)
Young tender kombu seaweed is harvested before maturity, at one year old. After being harvested in spring, it is washed and dried very quickly at high temperature to retain the aroma nd flavour.
It has an extremely tender texture and is slightly crunchy with a very pleasant, delicate taste. It cooks very quickly. It can be used as it is or to make dashi stock. There are whitish patches on the surface that must not be washed. They are natural and made up of umami "mannitol" substances ("mannitol is a natural sweetener with more than 0,7 times the strength of sugar sweeteners. it is found in different plants, and especially in seaweed. It is mild without any after taste and is used in different food preparations. Apart from its use as a sweetener it is also often used because it gives a better structure to certain foodstuffs and stops them from drying-up", source : wikipedia).
Preparation :
Soak in water for 10 minutes then strain.
Chopped they are perfect for salad. Eaten with our kanisu seafood vinegar it is quite simply divine. It can also be panfried to accompany fish and panfried vegetables, rice, pasta…It can also be wrapped around fish to panfry or fry.
