北海道·特産品
Rishiri Kombu
Rishiri Kombu is the kelp that prestigious restaurants in Kyoto all compete to select. Alongside Ma-kombu and Rausu-kombu, it is counted as one of the 'Three Great Kelps of Japan.' Its dashi is characterized by being clear, free of impurities, and highly aromatic. It is preferred by Kyoto's fine dining establishments that dislike cloudiness in their broth, making it an indispensable ingredient for dishes like Yudofu (boiled tofu) and Senmaizuke (thinly sliced pickles). The kelp, grown in the cold northern seas, has umami tightly concentrated within it. 'Shimamono' (island products) harvested from Rishiri and Rebun Islands are considered particularly superior and are treated as top-grade luxury items. Once you make a broth with this kelp, your everyday dishes will take on a surprisingly elegant flavor. It is a treasure of the northern sea that every cooking enthusiast should experience.
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