Hankyu Umeda Main Store Expanding possibilities of KOMBU -The appeal of raw kelp-

[Hankyu Umeda Main Store] Expanding possibilities of KOMBU – The appeal of raw kelp – ​
Hankyu Hanshin Department Store Co., Ltd. Press release: September 30, 2024 [Hankyu Umeda Main Store] Expanding possibilities of KOMBU -The appeal of raw kelp- October 2nd
(Wednesday) – 8th (Tuesday) Hankyu Umeda Main Store B1F “Tree Terrace”
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Hankyu Umeda Main Store At “Tree Terrace” on the 1st basement floor, from October 2nd (Wednesday) to October 8th (Tuesday), Fujikko, which was released on September 1st (Sunday), will be held under the theme “The Expanding Possibilities of KOMBU – The Charm of Fresh Kelp.” Introducing the MUGEN-KOMBU series from Co., Ltd. The MUGEN-KOMBU series uses whole kelp from Hokkaido. It is a new seasoning that can be enjoyed in endless combinations, such as sprinkled on meat dishes, used as a condiment for sashimi, or added flavor to vegetables and tofu. A lineup of 3 flavors that utilize Japanese ingredients, supervised by a chef
https://prcdn.freetls.fastly.net/release_image/14431/2070/14431-2070-c424619cd369dc1bc52bd89d33dae851-700×350.jpg There are three flavors available: “Blue Tang Sansho”, “Shiso Seed Ginger”, and “Plain”, which were supervised by Chef Murata of the Japanese restaurant “Suzunari” in Arakicho, Shinjuku Ward, Tokyo. 〇Blue Tang Sansho Pepper The flavor of kelp is combined with green chili pepper and sansho pepper, and real sansho pepper is used as an accent. It is characterized by a sharp, refreshing spiciness. Goes well with meat and sashimi. 〇Shiso Seed Ginger Add ginger-flavored paste and chopped ginger, and add springy perilla seeds for a refreshing and deep flavor. It enhances the taste of white fish and vegetables. 〇Plain A versatile type that is easy to arrange, making use of the flavor of kelp and seasoning with simple seasonings such as soy sauce and sugar. It can also be used as a seasoning to add the flavor of kelp to dishes. The taste perfected by the chef at a Japanese restaurant and the umami of kelp that brings out the deliciousness of the ingredients will greatly enhance the
deliciousness of simple ingredients and regular dishes.
https://prcdn.freetls.fastly.net/release_image/14431/2070/14431-2070-c814eb73c758566f1230b996e2b6bd8f-1517×412.jpg Background of the birth of the MUGEN-KOMBU series. The MUGEN-KOMBU series we are introducing today is made by pasting whole kelp from Hokkaido and combining it with carefully selected Japanese
ingredients. Raw kelp is basically kelp that has been caught and cut on the same day and stored frozen. It is firm, glossy, transparent, has the flavor and aroma of the ocean, and has a springy texture. The MUGEN-KOMBU series was developed with the hope that people who want to enjoy a luxurious meal at home or who value food more can enjoy raw kelp in a wide range of dining situations. Raw kelp protects the future of kelp, whose production continues to decrease. Kelp has been an essential part of the Japanese diet since ancient times, including as an ingredient in Japanese cuisine. However, in recent years, its production has continued to decline. One of the reasons for this is the lack of successors due to the aging of producers and their avoidance of heavy labor. In order to protect kelp and pass on its food, Fujico Co., Ltd. has worked to develop fresh kelp to alleviate the arduous work of lining and drying each kelp after landing, as much as possible.
https://prcdn.freetls.fastly.net/release_image/14431/2070/14431-2070-63ab2543316e2f760f3e9fe24c32cceb-700×350.jpg Title: “The Expanding Possibilities of KOMBU – The Charm of Raw Kelp” Period/Location: October 2nd (Wednesday) – 8th (Tuesday) / Hankyu Umeda Main Store B1F “Tree Terrace”
https://web.hh-online.jp/hankyu-food/blog/news/detail/002432.html