Wild Rausu kombu seaweed, EXTRA quality  Kombu
  • Wild Rausu kombu seaweed, EXTRA quality  Kombu
  • Wild Rausu kombu seaweed, EXTRA quality  Kombu

Wild Rausu kombu seaweed, EXTRA quality

Reference : NISOKAI4

Tax included

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).


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Rausu kombu offered here comes from Shiretoko Peninsula shores, in the northeastern region of Hokkaidō Island and overlooks 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 recommendation for making your own dashi :
Soak kombu for 24 hours in cold water to soften it.

First dashi, called Ichiban dashi, is an almost pure umami broth. Synergy between kombu and katsuobushi produces and enhances clear umami taste.
Made from the finest ingredients, it has a rich golden color and no astringency as is usually the case with dashi made from other ingredients.
Clear, subtle aroma of ichiban dashi is ideal for making clear broths. Ichiban dashi itself is delicious, but it allows you to bring out flavor of other foods without paying too much attention to other ingredients.

 For a good dashi :

♦ 1800 ml of fresh water
♦ 30-40g of Rausu kombu
♦ 50g of katsuobushi (blood line should be removed)

1. Put the water and kombu in a large pot and heat over low heat
2. Slowly increase temperature to 60°C and simmer for 1 hour at this temperature to bring out maximum umami of the kombu.
3. Remove kombu and increase temperature to 85°C over high heat. When temperature reaches 85°C, add katsuobushi flakes so that they soak up water completely.
4. After waiting about 10 seconds, strain liquid through a fine-mesh cloth and let it drain naturally without squeezing katsuobushi flakes.

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 when combined with inosine acid included in dried bonito. Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain a balance with acidic foods such as meat and fish.

Rausu, Shiretoko Peninsula, Hokkaido, Japan
500 g net
100% Rausu Kombu EXTRA (Laminaria japonica Areschoug)
away from direct light
in a dry and cool place

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.


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