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Rishiri and Rebun Islands kombu powder  Seaweeds
  • Rishiri and Rebun Islands kombu powder  Seaweeds
  • Rishiri and Rebun Islands kombu powder  Seaweeds

Rishiri and Rebun Islands kombu powder

Rishiri and Rebun Islands kombu powder

Réference : NISOKAI12

€9.50
Tax included

Rishiri and Rebun Islands kombu powder

Kombu offered here comes from the islands of Rishiri and Rebun, located in the north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.

Quantity
Available

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All Kombu from OKUI are preserved and aged in a special ageing cellar, at controlled temperature and humidity, using the Kura-gakoi technique, as for the preservation of wine.
This method reduces smell of the sea and unpleasant taste of Kombu flesh and brings out the true UMAMI, offering subtlety and elegance to the tasting. Cellar and storage boxes are made of Japanese cedar wood.

Our perfect pairings : this kombu powder, extremely fine, is a real secret ingredient to enhance flavors of many 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 a balance with acidic foods such as meat and fish.

NISOKAI12
Origin
Rishiri and Rebun, Hokkaido, Japan
Type
Kombu
Weight
50 g net
Packaging
sachet
Ingredients
100% Kombu (Saccharina ochotensis) from Rishiri and Rebun islands
Storage
away from direct light
in a dry and cool place
Recommanded use
Cooking
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.

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