[ad_1]
On our go to to Kurobe metropolis in Toyama we had the nice pleasure to go to Aimono Kombu. Kombu kelp is a sea vegetable wealthy in pure umami referred to as glutamates. It’s important for making dashi inventory which is utilized in many Japanese dishes. Most kombu is harvested in Hokkaido. Within the Edo to Meiji durations (1603-1912) there was a well-known transport route referred to as the Kitamae-bune that traveled from Hokkaido by means of the Sea of Japan to the ports in Toyama, Shimonoseki, and thru to Osaka. Because of this native delicacies in Toyama contains kombu and the prefecture is likely one of the high customers of kombu in Japan.
Aimono Kombu 四十物昆布 is positioned simply throughout the road from the general public fish market referred to as Sakana no Eki Ikuji. So plan on visiting each spots in Kurobe. There’s a beautiful lunch spot at Ikuji with native seafood. Aimono Kombu has a retail store with quite a lot of kombu merchandise. As we had been touring with a two-Michelin star chef @diegoguerrero we might get a behind the scenes tour of the manufacturing unit and retailer rooms. It was an enchanting schooling on the totally different grades of kombu, the totally different varietals and the way they’re utilized in cooking, and to see how kombu is pressed and shaved skinny for tororo. We additionally tasted two varieties of shaved kombu with rice balls. Aimono kombu was used at chef @reneredzepi’s #NomaKyoto pop-up.
Aimono Kombu
https://www.aimono.com/data/index.html (in Japanese)
Retail store
Toyama-ken, Kurobe-shi, Iizawa 339-5
https://www.aimono.com/ (in Japanese)
#foodsaketokyo #foodsaketoyama #Toyama #Kurobe #kombu #Aimono #kitamaebune #umami #kelp #japanesefood #washoku #japan #japantravel #japangourmet #Hokuriku #黒部 #富山 #四十物 #四十物昆布 #北前船 #昆布 #旨味 #郷土料理 #和食 #北陸 #出汁 #だし
[ad_2]