Tsuruga Kombu Kelp

Tsuruga Kombu Kelp

Tsuruga was once a major hub for foodstuffs and other supplies, due to the Kitamaebune trading ships that stopped at this port town on their journey south.
Kombu kelp was a particularly important food: during the Edo period (1603–1867), it was brought south from Hokkaido, to be processed by the experienced artisans of Tsuruga.
Oboro shaved kombu requires extraordinary skill to produce. Premium oboro kombu, aged for a year or two, is used at prestigious restaurants in cities like Kyoto and Osaka.