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Details
Harvested in Rausu, Hokkaido, this kelp is distinguished by its wide, thin fronds. Made into dashi, it unfolds the powerful richness unique to Rausu kombu, with a deep, full-bodied umami. Ideal for robustly flavoured dishes such as noodles and miso soup, it is also widely used where the kelp itself takes centre stage, as in kombu rolls and kombu-cured fish. As it softens beautifully when rehydrated, it is lovely eaten as it is, too — a natural "chewing kombu" snack.
Ingredients
kelp
Allergy
None
Details
Harvested in Rausu, Hokkaido, this kelp is distinguished by its wide, thin fronds. Made into dashi, it unfolds the powerful richness unique to Rausu kombu, with a deep, full-bodied umami. Ideal for robustly flavoured dishes such as noodles and miso soup, it is also widely used where the kelp itself takes centre stage, as in kombu rolls and kombu-cured fish. As it softens beautifully when rehydrated, it is lovely eaten as it is, too — a natural "chewing kombu" snack.
Ingredients
kelp
Allergy
None
