Somen Kombu is a specialty product from the Esan district of Hakodate, an area in southern Hokkaido renowned for its kelp. It is made exclusively from first-year Makombu, a premium variety of kelp prized for producing an elegant, refined broth and traditionally valued as a high-quality offering.
After the kelp is harvested, it is briefly blanched in hot water and dried. It is then finely cut into thin strands resembling somen, the delicate Japanese wheat noodles that give this product its name.
To enjoy Somen Kombu, simply rehydrate it in a little water. The strands can then be eaten as they are, dressed with ginger soy sauce or your favorite salad dressing. Their smooth, slippery texture is complemented by a satisfying crispness, making them a refreshing and distinctive way to enjoy kelp.
Somen Kombu is also highly versatile in the kitchen. Add it to Japanese side dishes, miso soup, or noodle dishes to bring out the natural umami of kelp with very little preparation. Its delicate flavor and appealing texture make it an easy way to enrich everyday meals with a taste of Hakodate’s coastal food culture.