10 pcs, 15g
Description Kombu for Battera Kombu
Small kombu leaves for Battera Kombu are cooked and dried kombu that have been cut into fine sheets for further use.
To produce kombu sheets, a very special technique is used: First, the Kombu is cooked in vinegar and sugar. The kombu change color to beige, the umami is enriched. After that, the kombu sheets are layered on top of each other, pressed, dried and finally cut manually with a special blade (Akita) by skilled craftsmen.
The preserved sheets (Battera Kombu) are used for Battera Sushi (Japanese Oishi Zushi). Battera kombu consist of several layers that are stacked in special forms (called oshibako) and then pressed together. The small kombu sheets are often used as a kind of "lid" for sushi with mackerel. They add a lot of umami and sweetness, a very nice complement to the mackerel flavor.
A recipe for using small kombu sheets in battera sushi can be found here
Another idea for using these small kombu sheets is to use them as papillotes for fish or vegetables. Or in cross-over style as a "lid" on a tureen.
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||< 0,1 g|
|of which sugars||24,0 g|
|Protein||2, 0 g|
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek