The Rich Prominent Taste of Rausu, The King of Kombu
The rare Rausu kombu kelp that grows only in the Rausu area on the south side of the Shiretoko Peninsula, which is particularly rich in minerals and other nutrients, is known as the ‘King of Kombu’ and is widely known as a high-class kombu kelp.
It is softer and more palatable than other kombu kelp, so it is delicious even if you eat it as it is in a dry state. You can also use Rausu to make kombujime, a technique to preserve ingredients by keeping them between kombu sheets. Rausu will increase the taste of sashimi and vegetables while also keeping the original taste of the ingredients.
Rausu kombu kelp produces a rich, fragrant, golden-colored soup stock that plays a leading role in the flavor of hot pot and noodle dishes.
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)
Rausu Kombu With Prominent Umami, Great For Soup Stock And As An Accent For Cooking
Rausu kombu kelp has a very strong umami taste compared to other kombu kelp, so if you want to make soup stock, it is recommended to take the soup stock only with Rausu kombu kelp and use the rich taste as it is in the dish.
In addition, it has a soft and melty texture and the umami is easy to come out from the surface, so it is delicious even if you eat it as it is. You can also use it for the kombujime method (curing ingredients with dried kombu) to add plenty of umami to seafood and vegetables.
Use It To Make Kombu Based Stock (Kombu Dashi)
The firm and rich soup stock of Rausu kombu kelp is suitable for simple noodle soups and hot pots that bring out the flavorful taste. Because of its strong umami, you can make a satisfying dish even if you only add a little salt.
Udon With Kombu Stock Ingredients (for 2 people)
1L Kombu Stock 1 tsp Soy Sauce A little salt 2 Portions Udon Noodles Your favorite toppings (green onions, seaweed, eggs, kamaboko, wakame seaweed, etc.)
1. Heat a pot of kombu kelp stock over medium heat, turn off the heat when bubbles start to appear from the bottom of the pot, and leave it for about 5 minutes.
2. Boil the udon noodles in another pot.
3. Add salt and soy sauce to pot number 1, put it on low heat again, and turn off the heat just before boiling.
4. Put the boiled udon noodles in a bowl and pour the soup stock and enjoy with your favorite toppings.
The kombu stock (kombu dashi), which allows you to enjoy the rich flavor of Rausu kombu kelp as it is, can be used as a soup stock for other simple noodle dishes as well.
Chicken Hot Pot Ingredients (for 2 people)
1L Kombu Stock 250g Chicken Thigh 1/8 Chinese Cabbage 1 Green Onion 4 Shiitake Mushrooms 1 Bunch Of Mizuna 1/4 Tofu
1. Cut all the ingredients into bite-sized pieces that are easy to eat.
2. Heat a pan of kombu stock and add chicken thighs just before boiling.
3. When it boils, add Chinese cabbage, green onions, and shiitake mushrooms.
4. Add tofu and mizuna, and when it boils again, turn off the heat and it's done.
It is known that when combined with meat, fish, shellfish, and mushrooms (especially shiitake mushrooms that are rich in guanylic acid), the taste of kombu kelp is further enhanced. We recommend using Rausu kombu kelp to make all kinds of dishes.
Use The Dried Kombu Kelp As It Is
You can easily enjoy the rich umami of Rausu as a kombu rolls by taking advantage of the umami that is easily released from the kombu surface.
Also, because it is rich in dietary fiber and soft, it is perfect for a healthy snack to eat when you are hungry.
Appropriate Amount Rausu Kombu Kelp Appropriate Amount Sashimi Appropriate Amount of Raw Vegetables (Cucumbers, Carrots, Chinese Cabbage, Turnips, Etc.) Appropriate Amount Salt
1. Prepare two pieces of kombu kelp in the appropriate size to sandwich the ingredients from above and below. Lightly clean the surface of the kombu sheet with a dry cloth and place it on top of plastic wrap. Sprinkle a little salt on it, arrange the bite-sized sashimi and vegetables that are thinly cut, make sure they do not overlap. Sprinkle a little salt on the ingredients and cover it with another kombu sheet.
2. Wrap it in a tight wrap so the kombu sheets are properly sticking to the ingredients. Put a weight on it, and let it sit in the refrigerator for 1 hour or more.
If you let it sit in the refrigerator for a short time, the kelp will scent softly and elegantly. The longer you let it sit, the more you can enjoy the strong umami that has absorbed into the ingredients that have become moist and squeezed.
* When tightening sashimi with kombu, please eat it as soon as possible.
Cook The Leftover Kombu After Extracting The Stock
Rausu kombu kelp after you extract stock from it is very soft and easy to chew compared to other kelp. Even small children and elderly people can enjoy it without worry. By eating whole kombu kelp, you can also ingest nutrients that are not extracted into the kombu stock.
Kombu Tsukudani (Seafood or seaweed simmered in soy sauce and 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.
Rausu Kombu Water (Kombu Tea)
1.5L Water 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.
Highest Quality Rausu Kombu Kelp, Selected By Skilled Connoisseur
Kawashimaya's Rausu kombu kelp is prepared carefully with the harvesting knowledge and experience of a kombu specialty shop in Hokkaido. Therefore the quality is guaranteed.
The manufacturing process of other kombu kelp is usually about one week, but Rausu kombu kelp is carefully processed over a long period of about three weeks. Rausu kombu is dried in the sun, moistened with night dew, stretched, and dried again. This process is repeated many times to carefully make the best Rausu kombu kelp.
Rausu kombu kelp is flatter and more beautiful than other kombu kelp. This is because it goes through a manufacturing process distinct to Rausu kombu kelp called fillet cutting that cuts off the folds at both ends with scissors. This work destroys the cell wall, making it easier to get the umami.
Rausu Kombu kelp is called ‘The King of Kombu’ due to the time-consuming and delicate process of craftsmanship and the power of nature shown in the kombu kelp.
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 Rausu kombu kelp?
Rausu kombu is characterized by its outstanding umami that you can feel even if you eat it as it is. Its soft texture is also a distinctive trait of Rausu. In addition, you can get a rich soup stock with a rich golden color that is fragrant and tasty. Rausu kombu kelp has a strong umami flavor, so you can make highly satisfying dishes even if you use a small amount of salt.
Is there a particularly recommended way to use Rausu kombu kelp?
The rich Rausu kombu stock with plenty of umami is suitable for simple dishes such as hot pot and noodle soup. Also, if you cure sashimi or vegetables with Rausu kombu sheets, you can increase the taste of sashimi and vegetables.
Why is Rausu kombu said to be the highest quality kombu?
Rausu kombu kelp is rare and high-quality kelp that grows only in the Rausu area on the south side of the Shiretoko Peninsula, which is especially rich in minerals and other nutrients, so it is traded at a high price.
In addition, the manufacturing process of other kombu kelp is usually about one week, but Rausu kombu kelp is carefully dried over a long period (about three weeks) because of the repeating process of moistening with night dew, stretching, and drying.
I would like to drink kombu kelp water (kombu tea) every day for my health. Can I make it with Rausu kombu kelp?
We recommend kelp water made from Rausu kombu kelp, which has an exceptionally rich flavor among other kelp. Rausu kombu water can make you feel full if you drink it on an empty stomach.
Cut about 5g of Rausu 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 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.
Rausu, Hokkaido, Japan
Keep away from the sunlight. Keep in a cool dry place.