~ Story of kelp ~
First of all, what is kelp?
→ A group of seaweeds that can be harvested in cold areas
※ 90% of those taken from Hokkaido Typical kelp 1 Makoto ・ ・ ・ (Donan)
2 Rausu kelp ... (Shiretoko Peninsula)
3 Rishiri kelp ... (Wakkanai)
4 days high kelp ... (Hidaka coast)
1 、 Makonbu (Makonbu)
Refined flavor drifting sweet and delicious clear soup that can be used in any kind of allpurpose juice 2, Rausu kelp scent, flavor and color are strong, so it's a type that strongly asserts the soup firmly. 3) Perfect for simmered foods etc., Rishiri kelp clean neat soup material used for soups etc. Succeeded kelp 4 used for Kyoto party seats etc. Hidaka kombu simmers quickly and taste is good, so it's better to say “put out kelp” "Eating kelp"
Of course, you can make a soup but the amount of glutamic acid is less than other kelp, so you may feel a little short of it,
even if you say so,
It is not possible to say in general because the smell and taste of kelp also change depending on the sunshine hours and the environment of the production area.
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This is the kind of "hama gap" that people say
"Shiroguchi Hama kelp" (a cream that has a pale cream color and is whiter than others overall) that can be harvested at Shiraguchihama, if it is true kombu, is a kelp that is offered to the Emperor and Shoguns. There is also a highclass product called "Debon Kobu" (^ ^)
If you remember a little, everyday food may be a little more fun (^ ^)
Soy sauce pickled in soy sauce ・ Mirin: Sake = 1: 1 (same percentage) and pour into a pot to boil and boil the alcohol ※ This time it was boiled in a hot pot, but the smell of alcohol using a microwave oven I think it will be easier if it is heated until it disappears (^ ^)
・ Boiled: Combine with Shochi Soy Sauce = 1: 2 ・ Crush 1 piece of garlic with a kitchen knife and add it ・ Separate the skin and cut into a semicircular fence and pick it up in a refrigerator for half a day to a half day Complete with Wasabi!
Remove the water from the pan and soak the kelp in a pot overnight. Heat the pan to 6570 ° C and heat to a low temperature for about 20 minutes. Boil it out for about 20 minutes.
(At this time, since a lot of oysters including slips of kelp are produced, it is possible to reduce miscellaneous tastes and to extend the preservation period by carefully scouring this.)
・ If you take up the aku, stop the fire and add the bonito at the timing when the steam has settled down (approx. 9095 ° C) ・ Boil the bonito just for 2 minutes without touching the bonito and finish preparing the broth if you like Add ingredients to the fire, and if the fire reaches 80%, stop the fire and melt the miso to complete!