Nihon Chomiryo Tabi
Rausu Kombu (羅臼昆布)
Stories about this bottle
The story behind it
On the east coast of Shiretoko, a World Natural Heritage site, the rough seas off Rausu grow the kombu that ranks with ma-kombu and Rishiri kombu as the king of kombu, the highest grade there is. Battered by waves in nutrient-rich water, it grows thick and meaty.
The strength of Rausu kombu is a dashi that is fragrant and full-bodied. The clear, golden broth stands out for richness and sweetness, refined and forceful at the same time. That is exactly why ryotei restaurants favor it.
Use a sheet for dashi, or simmer it down into tsukudani. It is a luxury to be able to taste the bounty of the northern sea with nothing left over.
How to use it
Soak in water for at least 30 minutes, heat slowly over low heat, and lift it out just before boiling. Use for the first dashi in hot pots, clear soups, and takikomi gohan. After making dashi, chop the kombu and simmer it into tsukudani.