Rishiri Kombu 52g

This premium Rishiri-Kombu contains lots of natural sweetness and lifts up every ground stock on another level. Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear. 

This handcrafted Kombu from the Hokkaido peninsula is moistened several times after the first drying, then it will be dried again and matured to tease out the taste and the natural Umami. Industrial Kombu is not undergoing this process and therefore has not the same depth in taste and color.

Izuri Kombu Kaisan, founded in 1868, has un unrivalled reputation in the port of Sakai (Osaka prefecture), for the quality of its seaweed. Historically, the town of Sakai had a large number of craftsmen specialising in the production of scraped kombu or Oborokombu.The reason is simple: Its port is one of the major places for trade in this seaweed. 

Kombu seaweed is eaten a great deal in Kôchi prefecture (the makis made from Oborokombu seaweed are a Kôchi specialty). Oborokombu seaweed production is traditionally a family affair and all the members of the family have their role to play.
It is the only company to employ Oborokombu seaweed master craftsmen, ensuring stable quality.

Where does the "Oborokombu" name come from? ‘Oboro’ describes something "nebulous". This seaweed is scraped so thinly that it is almost possible to see through it. Oborokombu seaweed is naturally rich and full of umami. It melts in the mouth and has a delicate taste of the sea.

• Size: 52g
• Ingredients: Kombu kelp
• Origin: Hokkaido, Japan

Recommended for:

• Miso soup
  
• Ramen soup
• Nabe pot
  
• Dashi