北海道·特産品
Rebun Kombu
A first-class dashi—recognized even by the famous restaurants of Kyoto. The kombu harvested from Rebun Island possesses such profound potential. Among Rishiri kombu, the variety from Rebun Island is particularly highly regarded as a premium 'island product.' Because it grows in the cold seas of Japan's northernmost remote island, buffeted by intense waves, it is said to have concentrated umami and high quality. The harvest volume is also rare, making it truly exceptional. Since it produces a clear and elegant dashi, this kombu has been highly valued by famous ryotei (traditional restaurants) in Kyoto. In addition to its use as dashi kelp, it is exceptional when simmered softly for tsukudani (sweetened preserved kelp). With just one piece, your miso soup and simmered dishes will transform into much deeper flavors. Please enjoy the powerful umami nurtured by this harsh natural environment at your everyday dining table.
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