Reference : NISIZK10
Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.
It is thinner than ma-kombu and is slightly wedge-shaped near the stem. The leaves are dark brown and hard.
Our perfect combination : It is mainly used to make dashi broths and is particularly popular in the tea ceremony dishes in Kyoto. Hard leaves prevent discoloration or deterioration during planing, making it an ideal ingredient for high-end tororo-kombu.
IZURI KOMBU
Izuri Kombu Kaisan, founded in 1868, has un unrivalled reputation in the port of Sakai (Osaka prefecture), for the quality of its seaweed.
Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.
