Description

Rishiri Kombu – Premium Japanese Kelp (80g)

Experience the pure, refined taste of Rishiri Kombu Premium Dried Japanese Kelp, harvested from the cold northern seas of Hokkaido and aged through the traditional Kuragakoi method. This kombu produces an exceptionally clear, golden broth with elegant umami—ideal for making high-quality dashi stock.

What Makes Our Rishiri Kombu Premium

Sourced exclusively from Rishiri Island, this kombu is slowly sun-dried in coastal areas rich in marine life, then matured in dedicated warehouses for 1–3 years. The aging process—called Kuragakoi—removes bitterness and enhances umami depth.

True Rishiri Origin: Naturally rich in glutamic acid and mannitol
Kuragakoi Aging: Traditional warehouse maturation for clean, mellow flavour
Used by Chefs: Trusted in Kyoto kaiseki kitchens and Zen monasteries alike

This kombu is crafted by Okui Kaiseido, a Fukui-based specialist with generations of expertise.

Kuragakoi Kombu: Aged to Perfection

Our kombu is not only premium by origin but also by preparation. Through Kuragakoi aging, the kombu softens in profile while developing richness—yielding dashi with superior clarity and no astringency.

Often compared to vintage wine, Kuragakoi Kombu is carefully monitored in cool storage, resulting in a product favoured by chefs who require only the finest Japanese kelp.

Note to Use

The white powder on the surface of dried kelp is a natural umami component – sugars like mannitol and glutamic acid. It is safe and enhances flavour. If needed, gently wipe with a dry cloth.

How to Use

Dashi (Stock)
Soak a 5-10 cm (about 8g) piece in 600-800ml water for 30-60 minutes or overnight.
Heat gently and remove before boiling.
Add bonito flakes if desired. Note when soaked in water overnight, it expands by about 30%, gaining roughly one-third in size.
* To make miso soup, use this stock and add our premium seafood soup stock (powdered in sachet).

Kombu Soy Sauce
Soak a 5 cm piece in 100–200ml soy sauce for 1-2 days
Store in the fridge and use within 1–2 weeks

Reuse for simmered dishes, stir-fries, or tsukudani.

Nutritional Information (per 8g serving)

Energy: 12 kcal
Protein: 0.4 g
Fat: 0.1 g
Carbohydrates: 5.5 g
Salt equivalent: 0.5 g
Ingredients: 100% dried kelp (Rishiri Kombu)

Storage Instructions

Store in a cool, dry place away from direct sunlight and humidity.
Shelf life: 12 months from packing date.