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Taihaku Oboro Kelp

In stock
£20.00
Taihaku Oboro Kelp
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Taihaku Oboro kelp is made from Kombu, a type of seaweed that can be eaten as a healthy snack. 

Craftsmen cut and scrape the kelp one by one to remove the outer black epidermis leaving a pure white kelp.

It is so light it will melt in your mouth.

This product is gluten free, vegan and zero calories, which is why it plays such a strong part in the diet of Japanese monks and the Japanese royal family. 

Things to know before you buy
Ingredients : Seaweed Kelp, Rice Vinegar Nutrition : Typical values as sold per 100ml Energy 242kcal, Fat 1.2g, Carbohydrate 54.3g, Protein 3.0g, Salt 1.48g
Additional Details
Country:
Japan
Prefecture:
Fukui
Size:
30g
Serving Suggestion:
Snack, wrapping around sushi
Fukui region map

Prefecture: Fukui

A central Japan retreat boasting rugged landscapes, extraordinary seafood, a world-class dinosaur museum and sites of Buddhist and historical importance, Fukui offers something for all. Easily accessible from Osaka and Kyoto, Fukui Prefecture is popular with history buffs, Buddhist scholars, nature lovers and those in search of culinary adventures. Perhaps most famous for its dinosaur museum, one of the best in the world, Fukui is also the birthplace of Echizen pottery and home to  Eiheiji Temple , a headquarters of Zen Buddhism.

During the Era of Warring States, the region was ruled by the influential Asakura Clan with a bustling castle town at Ichijodani outside of today's city center. The clan was eventually defeated by Oda Nobunaga and the castle town destroyed. In contrast, Maruoka Castle has survived the feudal and post-feudal era without being destroyed, making it one of only twelve original castles left in Japan.

Well known for its buckwheat noodles, a good place to start is oroshi soba from Echizen. Topping the noodles with grated daikon radish and a soy-sauce based soup, it’s one of the top 100 rural culinary dishes in Japan.

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