Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selected, Perfect For Clear And Elegant Soup Stock
First Grade Rishiri Kombu: Characterized By Elegant, Beautiful And Clear Soup Stock With No Peculiar Taste
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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The Difference Between Hidaka, Rishiri, And Rausu Kombu Kelp
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
For Dishes With High Transparency And For Soup Stock
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.
Use It To Make Kombu Based Stock (Kombu Dashi)
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.
Tofu And Egg Soup
70g Silken Tofu
1 Beaten Egg
300ml Kombu Stock (Kombu Dashi)
2 tsp Light Soy Sauce
A little salt
1. Put kombu stock in a pan and heat it over medium heat. Just before boiling, reduce the heat to low and add the cubed silken tofu.
2. Turn up the heat, pour beaten egg all over so that it spreads throughout the soup.
3. Add light soy sauce and salt to season, and it's done.
Miso soup tends to be the most popular soup on the table, but with Rishiri kombu kelp, soup with a beautiful clear color can be an option that you can enjoy with a wide variety of ingredients.
Use The Dried Kombu Kelp As It Is
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.
Radish Senmaizuke (Pickled Radish)
1 tsp Salt
A little Red pepper
5 cm Kombu Kelp (cut into small pieces)
1. Peel the radish, cut into thin slices of 3 to 5 mm, soak in salt and leave for about 5 minutes to drain and squeeze the moisture.
2. Put Rishiri kombu kelp and seasonings in a zip lock and knead lightly from the outside. Add the radish from 1, and knead again to blend it into the whole radish.
3. Remove the air, seal it, and let it sit in the refrigerator for at least a day.
Senmaizuke is synonymous with Kyoto pickles that incorporate beautiful white turnips. However, you can easily make delicious Senmaizuke at home using Rishiri kombu kelp and radish.
With the delicious taste of kombu kelp and the crispness of radish, it is a dish that will be loved by everyone.
Cook The Leftover Kombu After Extracting The Stock
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.
Kombu Tsukudani (Seafood or seaweed simmered in soy sauce and mirin)
60g Rishiri Kombu
2 tbsp Vinegar
2 tbsp Sake
2 tbsp Sugar
2 tbsp Soy Sauce
2 tbsp Mirin
1. After extracting the kombu dashi stock, chop the leftover kombu sheets, and put it into a pot.
2. Add water and vinegar. Cook over medium heat. When it boils, add sake, sugar, soy sauce and mirin. Simmer on low heat for 30 minutes.
3. Simmer until the water is gone and you're done.
If you only have a small amount of leftover kombu after making kombu dashi stock, you can cut it into small pieces and store it in the freezer for the time being. You can thaw it and make tsukudani after you have saved enough leftover kombu.
Alkaline Food Rich In Nutrition That Makes The Body ‘Happy’
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.
Abundant Dietary Fiber, Perfect For Gut Health
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.
Rishiri Kombu Water (Kombu Tea)
20g Kombu Kelp
1. Cut about 20g of kombu kelp to a width of about 5mm, put it in a storage container, and add 1.5L of water.
2. Store in the refrigerator, and after 8 hours to 1 day, the stickiness will dissolve in the water.
* Please drink during 2 weeks period. The proper amount to take kombu water is one glass per day.
The kombu kelp water, where the abundant nutrients of kombu kelp are dissolved, is also called ‘water of life’ and is a reassuring ally for daily health maintenance and beauty purposes.
You can drink it as it is or use it as a soup stock for cooking.
Strengthen Your Body With The Power Of Calcium
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.
Eliminate Iron Deficiency And Make Your Body Less Tired
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, An Essential Ingredient For Maintaining Good Health
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.
High Quality Rishiri Kombu Kelp, Selected By Skilled Kombu Connoisseur
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.
Check out our high quality kombu varieties
Kawashimaya's Kombu Products Development Story
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.
Frequently Asked Questions
- What are the characteristics of Rishiri kombu kelp?
- It features a fragrant and elegant kombu stock, and it is colorless and transparent, so you don't have to worry about the color transfer to the dish. It is a kelp with a gentle taste that is not too assertive and enhances the taste of other ingredients.
- Is there a particularly recommended way to use Rishiri kombu kelp?
- Rishiri kombu kelp, which is a favorite at restaurants and vegetarian restaurants in Kyoto, is suitable for pure Japanese-style dishes that value the color of the ingredients. In addition, the umami of Rishiri kombu kelp, which has no peculiarity, makes it a solid foundation for cooking as a soup stock.
- I would like to drink kombu kelp water (kombu tea) every day for my health. Can I make it with Rishiri kombu kelp?
- Rishiri kombu kelp, which is characterized by its light and refreshing taste, is perfect for kelp water. Cut about 5g of Rishiri kombu kelp per 500ml of water, put it in a pitcher, etc. and store it in the refrigerator. After 1 to 2 days, the kombu stickiness will dissolve in the water. The recommended daily intake is one glass.
- I heard that Rishiri kombu kelp is good for hair, is that true?
- Rishiri kombu kelp is also used as a shampoo and hair treatment, and its recognition as a hair care product is increasing. The reason for this is the water-soluble dietary fiber ‘fucoidan’, which is strongly related to hair health. It is contained in all seaweeds including kelp. Of course, the effect of fucoidan contained in kelp can be expected not only from direct use on hair and skin but also from oral ingestion.
- I heard that kombu kelp is good for your health, is that true?
- Kombu kelp is a strong alkaline food that is good for people with a modern lifestyle that tend to be unhealthy. It is also rich in calcium, minerals, dietary fiber, and vitamins.
- I heard that eating too much kombu kelp is dangerous, is that true?
- Dietary fiber and iodine contained in kelp have a strong effect, so if you take too much every day, it may cause stomach and thyroid disorders. But, there is no problem if you intake kombu kelp as a soup stock or cooking ingredients in a reasonable amount. One cup of kombu kelp water is the standard intake per day.
Product Detail Product Detail
|Origin||Rishiri, Hokkaido, Japan|
|Storage Guide||Please store at room temperature. Avoid high temperatures and humidity.|
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