Rishiri Kombu, harvested from the pristine waters around Rishiri Island in Hokkaido, is regarded as one of Japan’s finest and most prized varieties of kombu. It is particularly valued for producing a clean, delicate and richly flavoured dashi and is a key ingredient in Kaiseki, Shojin and traditional Japanese cuisine.
Around 90% of Japan’s kombu is harvested in Hokkaido, where cold, mineral-rich waters create ideal growing conditions. Rishiri Kombu has distinctive dark brown, firm leaves and is finer and harder than Ma-Kombu. Its naturally high glutamic acid content provides a deep source of umami, while its dashi is renowned for its clear golden colour and subtly sweet, savoury flavour.
For the best results, gently heat the kombu rather than boiling it, allowing its flavour and umami to develop gradually. It is particularly suited to clear dashi, miso soup, noodle broths and delicate sauces where its refined flavour can shine.
A premium Japanese pantry essential, Rishiri Kombu is an excellent choice for chefs and home cooks looking to create authentic, beautifully balanced dashi.
Available in 65g
Store in a cool, dark place.
