Oboro Kombu

Oboro Kombu starts by softening  kombu in a vinegar bath before expertly shaving its surface into  translucent, feather-thin layers with a specialised blade. Our Oboro is made from first grade, wild Shirokuchi-hama Makombu from Osatsube, in the southern Japanese region of Hokkaido.   This grade was once presented to the Shogunate as an Imperial tribute. (Now, with no further harvests, it is an extremely rare delicacy)