Umami is a word that all Japanese are familiar with. But non-Japanese seem to be fascinated with what is a very natural part of eating in Japan. To help demystify some of this were two revered chefs, Chef Tokuoka of Kitcho and Chef Murata of Kiknoi (both in Kyoto) at a press conference held at the Foreign Correspondent's Club of Japan in Tokyo.
Naturally, much of the discussion was based on kombu, a key ingredient for making dashi, and rich with natural umami.
The cold, mineral rich waters surrounding Hokkaido, provides 95% of the country’s konbu. There are over 40 types of konbu the five most popular types follows. The name often reflects where it is harvested. Similar to wine, konbu can be ranked and it can be wild or farmed.
Rishiri konbu 利尻昆布 near Rishiri island. This is an aromatic konbu, gives a clear broth that is popular with chefs in Kyoto. It is considered a top class kombu that is often used in kaiseki.
Rausu konbu 羅臼昆布 is a very thick kombu with a nebari (stickiness) to it and a very rich flavor. It has a slight sweetness to it, a deep flavor, and is a top class kombu. This is the kombu that is used to make other kombu products like tororo, oboro, and pickles called matsumaezuke.
Ma konbu 真昆布 is thick and is rich in umami, slightly sweet, with an elegant flavor. This is popular in the Osaka area. It is considered a top class konbu.
Hidaka konbu 日高昆布 is from the Hidaka region. This produces a clear colored dashi (not too muddy). Hidaka is famous for simmering quickly, and is therefore a popular variety for busy home cooks. It is reasonably priced and can be used for oden, Tsukudani, and other kombu dishes.
Naga konbu 長昆布 is a very long kombu (over 10 m), and its name is from nagai for long. Naga konbu is used dishes like oden and Tsukudani. This is not farmed, but only wild and is very affordable.
