Konbu

Konbu is a variety of kelp that grows in the cold seas off the coast of Hokkaido.From July toSeptember, live konbu is harvested in special boats and brought to the shore where it is dried,first in the sun,and then by hot-air fans in special drying chambers. The dried konbu is then allowed to mature for two years before being folder into bundles and sent to maket. Rice in monosodium glutamate, the konbu sold in supermarkets as dashikonbu in fairly large pieces in used for making dashi. This konbu should never be washed because the flavor lies on the surface. At most, wipe it clean with a cloth and remove it from dashi before the water comes to boil to prevent scum from forming on the surface.