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This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu

This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu

This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu is especially savory.

NISHIBE NORI - Kombu Rishiri from Hokkaido

Kelp (Kombu) YUCa's Japanese Cooking

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