[Sogo Omiya Store] Early Summer Hokkaido Fair to be Held!

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Sogo Omiya Store will host the "Early Summer Hokkaido Fair," offering luxurious gourmet dishes focused on kombu, limited-edition ramen, and sweets. The event also addresses the challenge of declining kombu production due to global warming, promoting the continuation of food culture and new attractions.

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Sogo Omiya Store will host the "Early Summer Hokkaido Fair," offering luxurious gourmet dishes focused on kombu, limited-edition ramen, and sweets. The event also addresses the challenge of declining kombu production due to global warming, promoting the continuation of food culture and new attractions.

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Source: https://prtimes.jp/main/html/rd/p/000002385.000031382.html | Date: Date unavailable

Sogo Omiya Store will hold the "Early Summer Hokkaido Fair." This event will focus on "kombu" (kelp), an ingredient that supports Japan's dashi (broth) culture, offering a wide variety of luxurious gourmet dishes that leverage the unique appeal of each production area, such as Rishiri, Rausu, Makombu, Gagome, and Hidaka. You can enjoy the profound depth of "UMAMI," which is attracting global attention, through demonstrations and limited-edition products. In addition, it will be a highly satisfying 13-day event where you can enjoy early summer flavors such as special ramen, limited sweets, limited-quantity bargain bento boxes, and seasonal asparagus. Overview: Early Summer Hokkaido Fair ■ Period: May 8 (Fri) - May 20 (Wed) First half: May 8 (Fri) - May 14 (Thu) Second half: May 15 (Fri) - May 20 (Wed) ■ Hours: 10:00 AM - 8:00 PM *Closes at 5:00 PM on the last day ■ Venue: Sogo Omiya Store, 7th Floor = Event Hall ■ Highlight ① - Savoring Hokkaido Kombu - Hokkaido is Japan's largest kombu producing region, accounting for over 90% of the kombu distributed domestically. Kombu, with its different flavors and aromas depending on the production area, has continued to support Japanese food culture in the form of "dashi." However, in recent years, the environment surrounding Hokkaido kombu has changed significantly. The seawater temperature preferred by kombu is said to be around 10-15°C, but due to the effects of global warming, areas along the Hokkaido coast where temperatures reach 20-25°C are increasing. Against the backdrop of these environmental changes, kombu production has continued to decrease year by year, and the reduction in supply has led to soaring prices, making "kombu, which was taken for granted," no longer a given. At the venue, we have a selection of limited-edition gourmet dishes that focus on the types and uses of kombu, bringing out the appeal of Hokkaido beef and seafood. [Yoichi Town] Uni Specialty Shop Seiichiya / Hokkaido Kombu-cured Sea Urchin 2-Var

[Sogo Omiya Store] Early Summer Hokkaido Fair to be Held!

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