Tororo-Konbu seaweed Soup

What is the difference between “Tororo-Konbu” and “Oboro-Konbu”?

“Tororo” and “Oboro” both are the productions shaved dried Konbu very, very thinly and it’s very similar to each other.
What is the difference?  It is the direction of shaving the Konbu.

– Tororo Konbu : shave side-on overlapped Konbu in many layers
– Oboro Konbu : shave one sheet of Konbu like a using moulding

Tororo-Konbu seaweed
Here is Oboro-Konbu through microscope.  You will recognize they were the side-on shaved.  It’s like a protist world!!!

Tororo-Konbu seaweed Soup
This soup is made of Tororo-Konbu, Buna-Shimeji mushroom and Enoki-Dake mushroom with dashi broth.

 

・Tororo-Konbu, also Tororo-Kobu
is a shaved dried Konbu,  shave side-on overlapped Konbu in many layers  とろろ昆布(とろろこんぶ, とろろこぶ)  literally “melting viscous Konbu”
・Oboro-Konbu, also Oboro-Kobu
is a shaved dried Konbu. おぼろ昆布(おぼろこんぶ, おぼろこぶ)  literally “thin sheer Konbu”
・Buna-Shimeji
is a common Shimeji (Hypsizygus marmoreus) ブナシメジ(ぶなしめじ) literally “beech shimeji”
・Enoki-Take, also Enoki-Dake
is a long and thin white mushroom (Flammulina velutipes). 榎茸(えのきたけ, えのきだけ) literally “Celtis sinensis mushroom”