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Rishiri Kombu is from the North Western tip of Hokkaido. It is primarily used to make stock and creates a dashi that is delicate, aromatic and almost clear. The broth is prized amongst Kaiseki chefs because it’s delicate characteristics enhance the style of Kyoto cuisine. Approx 50g.
Kombu is a sea vegetable that is the cornerstone of Japanese cuisine. It is rich in iron, calcium and fibre and has very few calories. It also has the highest glutamate level of any food. Glutamate is the source of umami - the fifth taste.
Kombu is the main ingredient of dashi (Japanese stock) and works synergistically with ingredients that are high in inosinitic acid such as katsuobushi (dried bonito) and foods rich in ribonucleotides such as dried shiitake mushroom. The combination of these ingredients creates an intense umami character not found in the individual ingredients alone.
A well crafted dashi can have savoury characters as powerful as any meat based broth and can be made in a fraction of the time.
Cooking Tip: When making dashi the optimal temperature for extracting the flavor from kombu is 60 – 65 degrees Celsius.