Rishiri Kombu seaweed from Hokkaido
Rishiri Kombu seaweed from Hokkaido
Réference : NISTST5
Rishiri Kombu seaweed from Hokkaido
Rishiri-kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.
Réference : NISTST5
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.