Kombu Rausu 150g
122
24,50 € tax incl.
Description: Rausu kombu is a rare type of kombu. Due to its high amount of glutamic acid (the umami component, its leaves are broad rather long and rounded). They are easily recognized among all sort of kombu. Its leaves oscillate between black brown and dark red, fragrant and perfect to make a subtle broth rich in aroma.
Use: It is considered a natural Umami seasoning, that give a strong delicious taste to a plate, found mainly in the preparation of dashi broth, Japanese fondues, in soups but also consumed fresh in sashimi... To rehydrate your kombu, let 30min into cold water. Heat up on a low heat and take of the heat just before boiling. You can then add the seaweed into your preparation (salad, fish, etc.) and use the water as a dashi broth.
Store at room temperature, away from light, heat and moisture
Japan
2 years
plastic sachet
The Rausu Fisheries Cooperative Association is a cooperative fishermen's association in the village of Rausu, in charge of promoting and distributing seafood. Rausu is located on the island of Hokkaido in northern Japan. This village is particularly known for the quality of its kombu algae, called Rausu Kombu. This association dates back to 1949, has 461 members and distributes nearly 55,000 tons of products per year. It provides us high quality Rausu Kombu, perfect for the preparation of dashi, the traditional Japanese broth.
