{"product_id":"rishiri-kombu-65g","title":"Rishiri kombu 65g","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eIn Japan, the vast majority of kombu is harvested in Hokkaido, accounting for approximately 90% of total production. The Arctic Ocean waters that drift from Siberia to Hokkaido are rich in minerals and provide an environment that yields delicious kombu. The equipment used in Japan to sun-dry kombu seaweed meets the most stringent sanitary standards, making Japanese kombu particularly popular worldwide.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRishiri kombu is thinner than ma-kombu and has a slightly wedge-shaped form near the stem. The leaves are dark brown and tough.\u003c\/p\u003e\n\u003cp\u003eRishiri kombu is the king of kombu and the most expensive in Japan. It is renowned for its fibrous and tough texture, which generally makes extracting its umami difficult; however, when heated slowly to 60 °C (140 °F), it produces a very pure and rich dashi with a clear golden colour. It is an essential ingredient in kaiseki and shojin cuisine, and is characterised by a mild flavour.\u003cbr\u003eRishiri kombu is sweeter, saltier and tougher than ma-kombu. Its dashi is rich, flavourful and clear.\u003cbr\u003eRishiri-Kombu is primarily used to prepare broths and is particularly prized in Kyoto tea ceremony dishes. The toughness of its leaves prevents it from discolouring or deteriorating when grated, making it a perfect ingredient for premium-quality tororo-kombu.\u003c\/p\u003e\n\u003cp\u003eKombu contains glutamic acid, a type of amino acid with UMAMI. The UMAMI from glutamic acid can be enhanced by ageing the Kombu, and it also increases synergistically when combined with the inosinic acid found in dried bonito. Kombu is also rich in dietary fibre, calcium and iodine. Its alkaline nature helps maintain balance with acidic foods such as meat and fish.\u003c\/p\u003e\n\u003cp\u003eThe first dashi, known as Ichiban dashi, is an almost pure umami broth. The synergy between kombu and katsuobushi produces and enhances the clean taste of umami. Made from the finest ingredients, it has a rich golden colour and presents none of the astringency typically found in dashi made from other ingredients. The clear and subtle aroma of ichiban dashi makes it ideal for preparing clear broths.\u003cbr\u003eIchiban dashi is delicious in its own right, but it also brings out the flavour of other foods without drawing too much attention to the other ingredients.\u003c\/p\u003e","brand":"UNENO","offers":[{"title":"Default Title","offer_id":54465115390285,"sku":"NISUN10S","price":15.07,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/UN10S.jpg?v=1783610327","url":"https:\/\/www.nishikidori.com\/en\/products\/rishiri-kombu-65g","provider":"Nishikidori","version":"1.0","type":"link"}