Tonkotsu Premium Ramen Soup Base

Rishiri Kombu is sweet, saltier, and harder than MA Kombu. Its dashi is rich, savory and clear. Rishiri-Kombu is thinner than ma-kombu and is thinly wedge-shaped near the stem. The leaves are dark brown and hard. Rishiri Kombu is mainly used to make stock and is especially popular in tea-ceremony dishes in Kyoto. The hard leaves prevent it from discoloration or deterioration when shaved, making it a perfect ingredient for premium tororo-kombu.

Kombu is known as the king of the kelp because of the fragrant bouquet and its ability to produce crystal clear, mellow sweet and rich refined dashi stock. Dashi Kombu is a wide, thick dark green seaweed which grows in the cold, deep ocean waters around Hokkaido. The Kombu Road starts at Hokkaido moves thru Osaka, then Okinawa & China. 2 year old kombu is harvested between mid-July and mid-August. After the early morning harvest hundreds of large moist kelp leaves are spread out on pebbles on the beach and naturally dried in the sun. Before the sun goes down the partially dried kelp is brought into the factory barn and stacked for overnight storage. The next morning, they are laid out on the beach pebbles again. This process is repeated over several more days. Then the hard, dried kelp is left outside overnight after sunset to absorb nighttime moisture, making the kelp flexible, allowing it to be stretched and rolled up for storage. Now the kelp only weights 9% of the weight of the original material. Out of all-natural foods, Kombu has the highest one of the highest concentrations of the key Umami partner, Glutamic acid. Perfect to prepare a light dashi. Japanese chefs use it to marinate foie gras, with miso, fresh fish fillets, beans & vegetables.

Aka (Red) Tosaka Nori is a variety of seaweed resembling wakame. Tosaka Nori Red is red in color and has a thicker and crunchier leaf than wakame. It is rather neutral and clean tasting. It is an ideal addition to sashimi, salads and a variety of creative colorful applications.