北海道·特産品
Rishiri Kombu
Kombu grown while being buffeted by the rough waves of the Okhotsk Sea has a different density of umami. This is Rishiri kombu harvested from the northern part of Rishiri Island. Regarded as one of Japan's three major types of kombu, Rishiri kombu is a top-grade product that produces a clear and elegant dashi (broth). By being tossed by the rough waves of the cold sea, its umami becomes tightly concentrated. 'Shimamono' (island products) harvested from Rishiri Island are particularly highly regarded and have earned the trust of chefs nationwide, including those at high-end restaurants in Kyoto. The traditional production method of slowly drying it in the sun is still passed down on the island today. Once you prepare dashi with a piece finished through such painstaking effort, the difference in its prestige will be clearly apparent.
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