“KONPU” Is an Ainu word. It is the origin of kombu. Today we are exploring Kyoto Prefectural Toba High School.
Kyoto Prefectural Toba High School has a rich history. It focuses on global studies. The school wants to change local value into global value.
Kyoto Prefectural Toba High School understands local value. This is valuable to the world. The “visiting world heritage sites” boom proves this.
Washoku joined UNESCO’s Intangible Cultural Heritage list in 2013. Kombu is an important ingredient in washoku. Kombu may spread worldwide. Washoku treasures umami flavor. Kelp stock gives washoku its umami taste. Foreigners may not appreciate kelp stock’s taste and smell. Kelp stock is like the bass in an orchestra. Washoku would not exist without it.
Kombu makes kelp stock. Kombu is a high alkaline food. It changes an acidic body into a healthy alkaline body. Kelp stock flavors vary across Japan. Japanese people enjoy tasting it everywhere.
Kombu only grows in Japan. 90% of kombu grows in Hokkaido. The environment affects its flavor. Production areas become brands. Rishirikombu comes from Wakkanai’s coast. It is a top quality product. Rishirikombu makes clear soup stock. Kyoto often uses it. Colors of ingredients are important in Kyoto dishes. Shimamono kombu comes from Rishiri and Rebun Island. It is a luxurious ingredient.
Japanese people understand kombu’s value. They have spread its use. They effectively use limited resources. People in EZOCHI ate kombu. EZOCHI is present-day Hokkaido.
Kombu first appeared in NARA period documents. Transportation was not well established. Kombu was precious like gold. People used kombu as medicine not food. In the HEIAN period, only privileged people ate kombu. Marine transportation started in the KAMAKURA period. A lot of kombu went to Kyoto. Kombu changed from medicine to food. It became popular for soup stock.
The west sea route developed in the EDO period. It transported supplies cheaply and safely from EZOCHI to Osaka. Ships carried kombu on the “kombu road.” Common people bought kombu at a lower price. They enjoyed the taste. The kombu road went to China. It went through Kagoshima and Ryukyu. Ryukyu is present-day Okinawa. The Satsuma clan profited from kombu. They overthrew the Edo Shogunate. This led to the Meiji Restoration. The “kombu road” helped modernize Japan.
Foreigners see kombu as seaweed. It is like wakame and nori. Kombu is not as famous as sushi and ramen. It is often used in soup stock. Foreigners remember sushi tempura sukiyaki and oden. Few know kombu is used for cooking.
Kyoto Prefectural Toba High School students researched foreigner’s images of kombu. They visited Heihachi-chaya’s owner. This Japanese-style restaurant was established 400 years ago. No other country eats or uses kombu. Japanese people think umami flavor is delicious. People abroad find deliciousness in oils and fats. The cooking use of kombu is unique to Japan.
The students asked foreigners at Fushimi-Inari Shrine about Japanese food and kombu. Most foreigners had good impressions of Japanese food. However, nobody had heard about kombu. Everyone asked, “What is kombu?” The students wanted to convey kombu’s value.
Interest in Japanese food has been reducing. This is because of the diversity of food in Japan. International interest has been increasing. The students feel they must reconsider Japanese food culture. They must look at Washoku’s culture.
Kombu was only eaten in Hokkaido. It has spread all over Japan. This is the globalization of kombu. It is possible to globalize it more. Kombu is a heritage Japan and Kyoto are proud of.
Kyoto Prefectural Toba High School encourages students. They want them to tell the value of kombu. They want them to change local value into global value. The school continues to promote global awareness. It helps students appreciate local traditions.