Rishiri Kombu
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.
About Kombu
Kombu is a sea vegetable that
