What is Sustainable Tsuruga?

Kombu is sustainable
K o m b u ( k e l p ) i s a n
indispensable ingredient inJapanese cuisine that has
been used for millenia.
Mainly known as a coreingredient for making thepopular soup stock dashi,itʼ s also an edible kelp used
in a variety of dishes.
Tsuruga has a long history ofkombu production, where it
developed many uniquecooking and processing
techniques that are still usedtoday.

サステナ
つるが

From Hokkaido(Tomakomai East Port)

From Hokkaido(New Chitose Airport)

NiigataNO.

From Kyushu(Fukuoka Airport)
From Okinawa(Naha Airport)

Naoetsu

Okayama

Maizuru
WakasaMaizuru
Expressway

TokExp ai Ho
res kuriswa kuyTottori
Chuugoku
Expressway

MaibaraSanyo Expressway

ChuoKobe
Meishin
Expressway

Matsuyama

Kochi

Takamatsu

Tsu

Wakayama

Tokushima

JoEx shpr ine
es ts
sw u
ay

Kanazawa
ToyamaNaganoMatsueExpressw
ay

Tomei Expressway

Tokaido Shinkansen*Shinkansen Limited Express*Scheduled to open in spring 2024

Nearest Interchange
Ts u r u g a Interchange

Ports of Departure
Tomakomai East , Otaru , Akita , Niigata

Tokyo*-Maibara-TsurugaTokyo-Kanazawa*-Tsuruga

From Komatsu Airport to Tsuruga use the limousine bus

Komatsu Airport And JR limited express train.

Fukui Kombu Commerce
And Industry Association
8-1 Horai-cho, Tsuruga-City, Fukui-Pref. 914-0061
TELFAXENGLISHHEx oku
pr rikes usway

In Spring 2024, the Hokuriku Shinkansen
will connect to Tsuruga Station. Tsuruga
is a port town facing the Sea of Japan,
and has long been an important gateway
to continental Asia. In former times, it
had a thriving port and was the ﬁrst city
along the Sea of Japan to build a railway,
making it a cultural hub and cornerstoneof transportation and commerce.
Sustainable Tsuruga creates sustainable
travel experiences that promote Tsuruga'srich culture and nature, and invite people
to connect with the locals and experience
the unique charm of Tsuruga.
We hope that through these connections
we will build a sustainable future for ourtown together.

From Niigata/Akita(Niigata Port/Akita Port)(+81) 7 7 0 - 2 2 - 0 6 4 3Workshop Reservations

Sustainable Tsuruga
(+81)
FAX

770-24-4500(+81)770-24-4333

Kelp Sheet GratingExperienceSUSTAINABLE

Map Travel Co., Ltd.

Instagram：＠sustainable̲tsuruga
www.sustainable-tsuruga.jp（Oﬃcial site scheduled to open in 2023）

Trip NO. 1

TRAVEL EXPERIENCES
HP

Instagram

Cooperated by Tsuruga Tourism Association
Aquatom Ground Floor, 2-2-4 Kagura-cho,
Tsuruga-City, Fukui-Pref. 914-0063
TEL(+81)770-22-8167
FAX (+81)770-22-8197

IN TSURUGAOb o ro K o m bu & T s uruga
Kitamae-bune Merchant Ships
During 1700~1900, large
merchant ships known as
Kitamae-bune sailed the Seaof Japan transporting goods
between Osaka and Hokkaido
Matsumae
via Tsuruga, which
contributed greatly to thedevelopment of Tsuruga Port.

Tsuruga
MojiOsaka

With the improvement ofdistribution, Japanese food culture
also developed greatly. One
example is kombu, and theKitamae-bune ships were a big
factor in the spread of kombu soup
stock, which has become thefoundation of Japanese cuisine.

Okinawa

O kinawa is the largest
consumer of kombu
in JapanJAPAN HERITAG

Goods were transported toLake Biwa andOsaka via waterway.

Oboro Kombu is a traditional processed foodwhere the kombu is brewed in vinegar andthen very ﬁnely shaved using a special knife.
The process is diﬃcult to mechanize, and eventoday artisans still shave and produce Oboro
Kombu by hand, piece by piece. Tsuruga isone of Japanʼ s largest producers of Oboro
Kombu.

Kelp Sheet Grating

Oboro Kombu originatedin Tsuruga!

The only place in Japan where you canexperience the unique culture of craftsmen
still making Oboro Kombu by hand

Kelp Sheet Grating Experience
The only place in Japan
where you can try Kelp
Sheet Grating! After ademonstration by amaster craftsman, youcan have a go yourself!
● required time: about 1.5 hours● target age: elementary school students and aboveE★reservation required see back for details
The Kitamae-bune ships
are designated as animportant culturalproperty by JapanHeritage.

【Notes】
Please wear trousers during the workshop.
Please be careful when handling the knife.

Kombu is used in a variety of dishes
Tororo Kombu Udon
Tororo are tiny soft strandsof kombu.
Just add them to Udon to
give the soup extra ﬂavor
and are delicious to eat!

Oboro Kombu Rice Balls
Oboro are wider strips ofkombu. Often used to wrap
rice balls, this simple dishis a local favorite!

Battera Kombu Sushi
Battera is the thicker partof kombu that remains
after shaving.This mackerel
sushi is a local delicacy thatis also popular amongst
many restaurants in Kyoto.

Recommended Point“It takes at least 10 years tobecome a master craftsman ofOboro Kombu. Please try for
yourself our reﬁned Oboro
Kombu and I'm sure you'll be
surprised by the subtle
diﬀerence in taste.”

Master Craftsman
Akio Bessho