早煮昆布　北海道釧路産　一等検 "Hayani konbu " Kelp from Kushiro, Hokkaido, first-class inspection

釧路から根室にかけての道東地区で採取される昆布で、繊維質が少なく柔らかいので、主に煮て食べるための昆布です。
この昆布は、数ある昆布の中でも屈指の肉厚昆布です。
切り口は白く、多くは白粉を生じています。 日高昆布によく似ていますが、かなり肉厚なのに葉がとても柔らかく、煮て食べるのに適しています。
「おだし」用としてもお使いになれますが、細く刻んで「松前漬け」用に適しています。

This type of kelp is harvested in the eastern Hokkaido region stretching from Kushiro to Nemuro. It is soft and has little fiber, so it is primarily eaten boiled.
This kelp is one of the thickest of the many varieties of kelp available.
The cut surface is white, and many of them have white powder. It is very similar to Hidaka kelp, but although it is quite thick, the leaves are very soft and are suitable for boiling.
It can be used for dashi, but when finely chopped it is also suitable for Matsumae Zuke.