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Rishiri kombu kelp is harvested in the coasts of Rishiri Island, Rebun Island, and Wakkanai in northern Hokkaido.
It features a fragrant and elegant soup stock that is colorless, so you don't have to worry about the color transfer to the dish.
It is often used in restaurants and vegetarian dishes, as well as yudofu (boiled tofu) and soups. It is a kombu kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.
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There are various types of kombu stock, which is the basis of Japanese food.
The three types of kombu kelp provided by Kawashimaya are Hidaka kombu (left), Rishiri kombu (middle), and Rausu kombu (right)
Can be found in: General everyday cooking. Can be found as a commercial onigiri filling
Characteristics: Mellow flavored, yellowish color
Umami Content (*): 1344mg / 100g
Texture: Soft after boiled
Main Uses: Miso soup, simmered soup stock, oden ingredients , kombu rolls, etc.
Can be found in: Restaurant cooking and vegetarian food.
Characteristics:Clear, no particular odd taste
Umami Content (※): 1985mg/100g
Main Uses: Suimono (clear soup), yudofu (boiled tofu), soup stock, kelp water
Can be found in: Highest grade cooking, special occasions.
Characteristics:Very strong umami, prominent both in color and flavor.
Umami Content (※): 2286mg/100g
Texture: Easily dissolvable
Main Uses: Stock for hot pot, soup stock, salt ramen, kelp water, kobujime (a technique of preserving fish between kombu sheets)
※NPO Umami Information Center
Rishiri kombu kelp does not add color to the soup stock, so it is often used in Kansai cuisine, where the color of the ingredients is important.
Rishiri kombu kelp, which is a favorite at restaurants and vegetarian restaurants in Kyoto, is suitable for simple minimalist Japanese cuisine. In addition, the umami of Rishiri kombu kelp, which has no peculiarity, makes it a solid foundation for cooking as a soup stock.
The colorless and transparent Rishiri kombu stock, which won’t make you worry about the color, is perfect for cooking that makes use of the colors of the ingredients such as yudofu and soup.
If you add it to the pickles that accompany your daily meals, you enjoy a mellow taste that complements other ingredients in the pickle.
The goodness of Rishiri kombu kelp can be especially utilized for pickles that make use of the plump and beautiful light color of radish and turnip.
Rishiri kombu kelp is characterized by being harder in texture than other kelp.
If the texture is too strong to make tsukudani (stir fry seaweed simmered in vinegar and soy sauce), you can add vinegar from the beginning to make it softer. You can also enjoy it by roasting or frying.
* Please note that the oil will splash if the kelp contains water.
Today's modern diet, which mainly contains acid forming substances such as meat, carbohydrates, sugar and processed foods, can lead to illness and aging.
Kombu kelp is called the strongest alkaline food, and helps keep the body healthy. Since it covers most of the essential minerals and is rich in nutrition, it is ideal to consume not only the soup stock from kombu, but also the kombu itself.
Kombu kelp contains alginic acid and fucoidan, which are water-soluble dietary fibers distinct to seaweeds, and when soaked in water, they dissolve and become sticky and thick.
Including insoluble dietary fiber, it contains about 5 times as much dietary fiber as burdock. It is also recommended for those who tend to suffer from stomach sickness and those who aim to have healthy body weight.
For those who want to refresh their stomach and keep their hair healthy, we recommend kelp water, which allows you to easily ingest fucoidan, a dietary fiber peculiar to seaweed.
The amount of calcium contained in kombu kelp is 6 times that of milk.
Moreover, it is known that the calcium contained in seaweed is of higher quality than that of dairy products, is easily adapted to the human body, and has a high digestion and absorption rate.
Calcium is a nutrient that the body cannot produce, but using kombu kelp in your daily diet can prevent calcium deficiency.
Kombu kelp contains about three times as much iron as spinach, and can be immediately incorporated as an ingredient to improve the basic strength of the body that tends to be easily tired.
Iodine is also related to the production of growth hormone, so it is an important nutrient for those who are worried about physical disorders and children who are in a period of physical and mental development. Iodine is one of the essential minerals, and taking it little by little every day helps maintain good health.
By eating kombu kelp together with soybean-based foods, the effect of saponin inside the soybeans that can help improve blood circulation will be strengthened. The recommended way to eat kombu kelp and soybeans is through traditional Japanese cooking like miso soup or yudofu.
Kawashimaya's Rishiri kombu kelp is prepared carefully with the harvesting knowledge and experience of a Kombu kelp specialty shop in Hokkaido. Therefore the quality is guaranteed.
At Kawashimaya, we only handle high-quality first-class kombu kelp that meets the strict standards of thickness, color, and flavor, and accounts for only about 10% of the total domestic kombu production.
Kombu kelp is one of the traditional Japanese ingredients.
Did you know that different types of kombu kelp have completely different tastes and uses?
It's a food that Japanese people are familiar with, but when I looked it up, I was surprised at how deep the knowledge about kombu kelp was because it was full of things I didn't know.
In cooperation with Hokkaido producer Tamura Toshimitsu Shoten, we have prepared three types of kombu kelp while discussing many times which kelp will satisfy our customers. We only handle the highest quality kelp, grades 1 and 2. The taste, umami, and characteristics of each kombu kelp are completely different.
We hope that you will find your favorite kelp by using it according to your uses.
|Origin||Rishiri, Hokkaido, Japan|
|Storage Guide||Please store at room temperature. Avoid high temperatures and humidity.|