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Image Source : Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture
- Main lore areas
Sanriku Coastal Area
- Main ingredients used
Sukikonbu, carrots, deep-fried tofu, dried shiitake mushrooms, soy sauce
- History/origin/related events
Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into thin strips, and drying it into boards. Around 1969, kelp cultivation and processing of sukikombu began in the coastal village of Fudai, and it spread throughout the prefecture as a preserved food. Fudai's suki-kombu is made from young kelp that has not been thinned out, giving it a soft and chewy texture.
Sukikonbu-nimono" is made by boiling sukikonbu with dried shiitake mushrooms, carrots, and other ingredients. It is served with dried shiitake mushrooms, carrots, and other ingredients, and is often combined with other seafood, such as kojo, konishin, and scallops, to create a unique taste. It is a local dish of Fudai Village, where it is produced, but it is also eaten as a daily home-style dish throughout the prefecture, and is widely rooted in the community.
- Opportunities and times of eating habits
Dried "sukikombu" is sold at supermarkets and other stores regardless of the season, so it is eaten at home on a daily basis. In recent years, fresh sukikombu has become available in the spring and is now considered a seasonal food.
- How to eat
Sukikombu is soaked in water and simmered with thinly sliced carrots, dried shiitake mushrooms, and other ingredients in soy sauce. The ingredients vary from household to household. It is sometimes combined with marine products such as kojo, konishin, scallops, grilled dried mackerel, and processed foods such as satsuma-age and chikuwa (fish ball). Sukikombu is also used in salads, as it can be eaten only after it has been cooked and rehydrated. Suki-kombu is best left to cool before serving, rather than immediately after cooking, so that the kombu can soak up the flavor.
- Efforts for Preservation and Succession
(Outline of the people who have passed it on, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Kombu is widely rooted as a home-style dish, and is also used as a menu item that can be prepared and left over. It is sold as a side dish at local supermarkets. It is also used as a school lunch menu in many parts of the prefecture.