Rishiri Kombu

This kombu variety is harvested at the very northernmost part of Hokkaido, off the islands of Rishiri and Rebun in the Sea of Okhotsk and on the coast of the main island of Hokkaido. Specimens harvested off the islands are considered to be superior. More specifically, Kafuka and Funadomari beaches on the island of Rebun are considered to be prime kombu harvesting areas.

Rishiri kombu produces a transparent, pure and refined dashi that is said to be the best for use in clear soups, which are an intrinsic part of Kyoto’s refined kaiseki cuisine.