A rare seasoning utilizing amazing kombu (kelp) in its natural state
It is a kelp which is harvested in the sea near Hokkaido, Hakodate, and since the Heian Period (794 to 1185) it has achieved national consciousness as the “Famous Product (Kelp) of Uga Bay” and it was even recorded in the Nihon Shoki (The Chronicles of Japan, a book dating back to 720).
okkaido, Hakodate, which itself is one of the leading producers of kelp in Japan, has in recent years seen attention gather around Gagome (commonly known as Gagome kombu). It is a species of rare kelp which mainly grows on the east coast of Hakodate. There are different theories regarding the origin of the name, the rough pattern of its leaves are often said to look like a kagome (traditional Japanese woven bamboo pattern), and it has the characteristic of being very thick and sticky in comparison to Japanese kelp (giant kelp).
Golden Seal Gagome Thick Soy Sauce is made from coarsely grounded Gagome in its natural state, and this unique product distinctive to Hakodate has a taste which brings umami and thickness to any dish that it is added to. You can use it in a wide range of cooking including washoku (traditional Japanese food) and Chinese dishes.