Japanese Food Tips

Kelp is an algae that lives in the sea and adheres to rocks. Kelp and wakame are similar, but kelp is made up of a root and one large leaf at the end of a stem. Wakame seaweed has a root and a long stem from which many leaves grow. More than 95% of the kelp harvested in Japan comes from Hokkaido, and some is farmed. Harvested kelp is not only dried after being unloaded, but is also aged in a dedicated warehouse for 2 to 3 years to deepen its flavor before being shipped. Dried kelp has a longer shelf life due to its low moisture content, typically 1 to 3 years after being bagged. There may be a white powder on the surface of dried kelp, which is not mold but a flavor component. Dried kelp is used to make dashi (Japanese soup stock) and in stewed dishes. Our recipe site has a recipe for making soup stock from dried kelp if you are interested. Dried kelp can be purchased at any Japanese supermarket.