Appetizer
Rishiri Kombu, from Rishiri island, Hokkaïdo, is known to be the best Kombu in Japan. Close your eyes and start a culinary adventure that will excite your tastebuds!
Perfectly suits
Dilute 50 g of Kombu in half a litre of water to get a thickish Dashi, 25-30 g of Kombu to get a thin Dashi. Marinate at room temperature for 6 to 12 hours to rehydrate then heat it gently. Heat to 85°C (not more!), remove from the heat and infuse for 10 minutes. Or continue to heat it gently for another 10 minutes. (for more taste ). Slightly hard water will help Kombu exhale the best aroma... Enjoy!
