Reference : NISOKAI13
Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.
Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi. It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).
Rausu kombu offered here comes from Shiretoko Peninsula shores, northeastern region of Hokkaidō Island and overlooks the Sea of Okhotsk, an area that is very famous for its high quality and highly prized Rausu kombu.
Only a few privileged people have access to it, including our artisan, Okui Kaiseido.
Our perfect pairings : this kombu powder, extremely fine, is a real secret ingredient to enhance the flavors of several preparations: clear broths, butters, purees, minced meats, fillings of meat or vegetable pies, ravioli pastes, pasta ...
Kombu contains glutamic acid, a type of amino acid with UMAMI. Glutamic acid umami can be enhanced by aging Kombu and it also increases synergistically by combining it with inosine acid included in dried bonito. Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.
OKUI KAISEIDO
Okui Kaiseido is one of the leading suppliers of high quality Kombu in Japan, established in 1871. Its Kombu has been used by award-winning restaurants and chefs around the world and is aimed at consumers and chefs who are looking for excellent UMAMI. The most renowned restaurants in Kyoto have been using Okui Kaiseido Kombu, which is considered to be the best of the best, the highest quality and the rarest, harvested from the best beaches.
Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.
