This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu

This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu is especially savory.

Kombu (Kelp) Umami Information Center

FEATURE: Kombu attracting more U.S. chefs with umami taste, veggie boom

Natural Rishiri Kombu

Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selecte – kawashimaya the japanstore

Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine. Kyoto's preferred taste Deep flavor in small quantities (RISHIRI 3 oz) : Grocery

Kombu (Kelp) Umami Information Center

Kombu (Kelp) Umami Information Center

This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu

Rishiri Kombu seaweed - Seaweeds - Nishikidôri

Natural Rishiri Kombu

Dried Kelp from Hokkaido Japan for soup stock. Kelp stock is the basis of Japanese cuisine. Kyoto's preferred taste Deep flavor in small quantities (RISHIRI 3 oz) : Grocery

Rishiri Konbu - 500g – The Japanese Pantry

NISHIBE NORI - Kombu Rishiri from Hokkaido

Kombu (Kelp) Umami Information Center