Description Tororo Kombu
Tororo kombu are flakes of kombu sheets marinated in vinegar. They are used as a topping on food. They add acidity and umami to the dishes. They also provide an exciting look.
For tororo kombu, kombu sheets are marinated in vinegar and dried. With the help of a special technique, fine, long, thin flakes are scraped from the kombu leaves.
Use shaved kombu
In Japan, shaved kombu is used as a topping
- for japanese soups
- for Okonomiyaki
- for Japanese noodle dishes
- instead of normal nori sheets e.g. for onigiri
About the manufacturer
In 1871, the Japanese manufacturer started trading in kombu seaweed, which he sourced from the best harvesting areas in Hokkaido. From the beginning he focused on the best qualities. Around 1900 he became a supplier of kombu for traditional, discerning Ryotei-Restaurants in Kyoto.
To date, he owns a special cellar for maturation of kombu seaweed. The ripening technique has been known for centuries, as it used to be common to store kombu over the winter due to difficult transport conditions in winter. However, only very special kombu algae are suitable for this maturation like Rishiri Kombu. The producer ages rishiri kombu up to 20 years.
The kombu ripening cellar:
Note: Kombu algae have a very high iodine content and can lead to health problems if consumed in excessive amounts.
Delivery within 3-5 days
Ingredients: Kombu algae, rice vinegar
|nutritional values||pro 100 g|
|energy||502 kJ / 120 kcal|
|saturated with it||0,3 g|
|of which sugars||0 g|
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek