This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor.Contents: 2.8ozIngredients: Kombu kelpMade in JapanThe company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family.
Dashi Soup made from this Kombu is especially savory. As it has a darker coloration it also is popular to make food arrangements. The cuts have a size of about 22 cm (8.7). We recommend using about 30g (1.1oz) per one liter of water. After opening please store the kombu in a dry environment (e.g. tupper ware). White powder might sometimes appear on the surface of the kombu sheets. This is umami and absolutely harmless. The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. It is located in Tsuruga, which at that time was one of the main ports involved in trading kombu from Hokkaido to Kyoto and Osaka. Okui Kaiseido has excellent long-terms relations to cultivators of high quality kombu in the northern island of Hokkaido. To make good kombu the freshly harvested kombu has to be sun-dried the same day. The dried kombu then is cut into smaller pieces and folded, so that it can be transported to the Okui warehouse. When the dried kombu arrives at the warehouse is it wrapped in a cloth that protects it from mold and dust, but allows a slow fermentation. The kombu then ages between one and three years to develop the umami, which gives soups and dashi broth a deep aroma. Similar to wine to it requires a lot of expertise and highly controlled conditions to let kombu age and improve over many years. Nowadays there only are few companies left that understand this art. This makes kombu from Okui Kaiseido the product of choice of many famous Japanese chefs.
1 Year Aged True Japanese Rishiri Kombu for Dashi Broth Medium Size Cut 2.8oz FEKSTARRU