• Algues kombu finement râpées "Jôkuro tororo" 60g
Origin Toyama, Japan
Container Plastic bag
Usage This grated kombu goes perfectly with rice, onigiris, ramen and other traditional Japanese dishes, but also in butter, raw vegetable salads, carpaccios, tartares...

Kombu

Finely grated kombu seaweed "Jôkuro tororo" 60g

Finely grated kombu seaweed "Jôkuro tororo" 60g
7,90 €
7,90 €
131,67 € kg

Ref. TOY01

Out of stock

Description

Discover Jōkuro Tororo, an exceptional kombu seaweed from the cold waters of Rausu, in the far northeast of Hokkaido, and carefully prepared in Toyama Prefecture. This black and yellow kombu is finely grated to offer a light and airy texture. Naturally rich in flavor, it is prepared without additives, with wild kombu and Japanese rice vinegar. An authentic and natural product, born from a centuries-old tradition between Hokkaido and Toyama, to bring all the richness and benefits of Japanese kombu to your meals.

Flavor

Deep and intense flavors of black kombu, with a marked acidity that reinforces its character.

Conservation

Store at room temperature, away from light, heat and humidity.

Ingredients & Allergens

Kombu (83%), Rice vinegar (17%)

Nutritional Values

View full details
Origin Toyama, Japan
Container Plastic bag
Usage This grated kombu goes perfectly with rice, onigiris, ramen and other traditional Japanese dishes, but also in butter, raw vegetable salads, carpaccios, tartares...
Aimono Kombu
The producer

Aimono Kombu

Aimono Kombu was founded in 1949 in Kurobe, in Toyama Prefecture, as a processing plant before specializing in grated kombu. The name “Aimono” refers to the old name for kombu. Now run by the third generation, the company is deeply rooted in the history of Toyama, Japan’s largest consumer of kombu, even though the seaweed does not grow in the region. Since the Edo period, Toyama has been a key stop on the “kombu route,” connecting Hokkaido, home to 90% of production, to Osaka via Kitamaebune ships. The large-scale emigration of fishermen from Toyama to Hokkaido in the 19th century also reinforced the adoption of kombu in the region. Committed to sustainable fishing, Aimono Kombu rigorously selects its raw materials from renowned regions such as Rausu and Rishiri in Hokkaido, to offer refined products and promote the benefits of kombu.