WELCOME!

to A Taste of the Tohoku where you can expand your repertoire of regional dishes. This page offers you a different (and simplified) version of the KELP ROLLS that appeared in my e-original book, KIBŌ.
The Tohoku classic rendition of kobu maki uses migaki nishin, a cured-and-dried herring that continues to play an important role in the region’s cuisine. Migaki nishin, however, is not readily available outside Japan so in KIBŌ I offered two different kinds of kelp rolls:
Salmon-Stuffed and Temple-Style (vegetarian).

On this page, I offer a no-filling version (pictured above). Serve
kobu maki as appetizers – that is how they are most often enjoyed --- with celebratory saké. Or, serve several clustered together as a side dish at dinnertime.
Dōzo, meshi agaré (Eat up!)

A Taste of the Tohoku

Throughout Japan, kobu maki (kelp rolls) are part of celebratory menus. An auspicious play on the word for kelp – KOBU – and being happy – YORO KOBU – translates into delicious fare especially when paired with the word maki that means to be “wound, encased or enveloped in.”

昆布巻き
kobu maki

Eating slightly sweet, soy-stewed kelp rolls ensures you will be “enveloped in happiness!”

 

Salmon-Stuffed Kelp Rolls    Temple-Style Kelp Rolls

Shaké no Kobu Maki  &   Shōjin Kobu Maki

鮭の昆布巻き

精進昆布巻き

SALMON (top) and NISHIN herring (bottom)
are abundant in the Tohoku
appearing in many dishes such as these kelp rolls.
  No matter where in the world you may be, you can support economic recovery of the region by making a contribution to Sponsor Fellows for Tohoku and Japan’s Recovery. This project, launched and managed by Entrepreneurial Training for Innovative Communities (ETIC) has a dual goal: creating jobs in the area devastated by the disaster and developing a new generation of business leaders in Japan. To learn more about the Fellows Project, click here.