Algues kombu finement râpées "Jôkuro tororo" 60g
TOY01
7,90 € tax incl.
Description : Discover Jōkuro Tororo, an exceptional kombu seaweed sourced from the cold waters of Rausu, in the far northeast of Hokkaido, and meticulously processed in Toyama Prefecture. This black and yellow kombu is finely grated to create a light and airy texture. Naturally rich in flavor, it is prepared without additives, using wild kombu and Japanese rice vinegar. An authentic and natural product, born from a centuries-old tradition between Hokkaido and Toyama, bringing the richness and benefits of Japanese kombu to your meals.
Flavor : Deep, intense flavors of black kombu, enhanced by a pronounced acidity that adds character.
Use : This grated kombu pairs beautifully with rice, onigiri, ramen, and other traditional Japanese dishes. It also shines in butter, raw vegetable salads, carpaccios, and tartares.
Ingredients : Kombu (83%), Rice vinegar (17%)
Preservation : Store at room temperature, away from light, heat, and humidity.
Origin : Toyama, Japan
Shelf life : 10 months
Container : Plastic pouch
Aimono Kombu (四十物昆布) was founded in 1949 in Kurobe, Toyama Prefecture, initially as a kombu processing factory before specializing in grated kombu. The name "Aimono" refers to the ancient term for kombu. Now led by the third generation, the company is deeply rooted in Toyama’s history as the largest consumer of kombu in Japan, despite the fact that the seaweed does not grow in the region. During the Edo period, Toyama was a key stop on the "kombu route," which connected Hokkaido—home to 90% of kombu production—to Osaka via the Kitamaebune trading ships. In the 19th century, the significant migration of Toyama fishermen to Hokkaido in search of better opportunities further solidified kombu's integration into the region. Committed to sustainable harvesting, Aimono Kombu carefully selects its raw materials from renowned areas such as Rausu and Rishiri in Hokkaido, offering refined products while promoting the benefits of kombu.