Rausu Kombu powder

The Rausu creates a Dashi very rich in flavor, to the dark brown than that of the Rishiri or Makombu Dashi.
It is well used for kobujime (refined raw fish enveloping it in kombu) and kobumaki (kombu rolls filled with cooked fish).

Rausu Kombu proposed here comes from the Shiretoko Peninsula's coastline, in the northeastern region of Hokkaido Island and overlooks the Okhotsk Sea, a very famous area for its Rausu Kombu of very high quality and very popular.

Our perfect agreements : this kombu powder, extremely fine, is a real secret ingredient To enhance the flavors of several preparations: light broths, butters, puree, chopped meats, luncals of meat or vegetables, ravioli pasta, pasta ...

The kombu contains glutamic acid, a type of amino acid with umami. The umami of glutamic acid can be reinforced by the aging of the kombu and it also increases synergistically by combining it with the inosine acid included in the dried bonus. The Kombu is also rich in dietary fiber, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.