Habomai Kombu Soy Sauce is a popular Hokkaido seasoning known for its deep kelp flavor and rich umami. Since its launch in 1990, it has earned a loyal following among Hokkaido residents.
Habomai is located at the tip of the Nemuro Peninsula in eastern Hokkaido, an area renowned for its high-quality kombu, or edible kelp. This soy sauce is made using only the finest grade of naturally harvested Habomai kombu, prized for its thick, substantial fronds filled with the goodness of the surrounding sea.
The secret to its distinctive taste lies in the careful preparation of the kelp stock. Using a cold-water extraction method, the kombu is steeped in water before being heated to draw out its concentrated umami. Only the first and finest extraction of the stock is used, preserving the kelp’s delicate yet deeply savory flavor.
The result is a versatile soy sauce that adds a rich, ocean-inspired depth to a wide range of dishes. It is particularly recommended for making Hokkaido-style soup curry, where its full-bodied kombu flavor complements the spices and other ingredients. For travelers who enjoy Japanese cooking, this regional specialty is also a delicious way to bring the taste of Hokkaido home.