|Time Until Shipping||1 day|
|Allergens||no food allergens|
|Certificates / Specialty||Vegan|
|Storage||Keep in a dry and dark environment|
Rishiri Kombu is cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu is especially savory.
As it has a darker coloration, it is also popular to make food arrangements. The cuts have a size of about 22 cm (8.7"). We recommend using about 30 g (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 is perfectly normal!
|Shelf Life:||1 year|
The company Okui Kaiseido has been established in 1871 and is now run by the fourth generation of the Okui family. The company is located in Tsuruga, which at the time of the establishment was one of the main ports used to trade Kombu kelp from Hokkaido to Osaka and Kyoto.
Nowadays, there are very few makers that understand and master this traditional art. Mr. Okui is one of these makers and therefore the Kombu from Okui Kaiseido is well-known and often chosen by famous Japanese chefs.