Rausu kombu for dashi is a rare variety of wild kombu, known as the Queen of kombu. The wild kombu kelp is harvested on the northern island of Hokkaido and is high in glutamic acid – the element that gives the distinct umami flavour.
The large, round dark red Rausu Kombu leaves are fantastic for Japanese broths and miso soups. Or use them to give umami depth to fish and meat, by wrapping before cooking over the grill.
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Ingredients: Wild kombu (Rausu) 100%
Storage: Keep at room temperature, away from sunlight, heat and moisture.
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