This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu
Par un écrivain mystérieux
Description
This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu is especially savory.
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://www.nishikidori.com/701/rishiri-kombu-seaweed.jpg)
Rishiri Kombu seaweed - Seaweeds - Nishikidôri
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://honke-owariya.co.jp/_wp/wp-content/uploads/2023/02/main.jpg)
Visiting the origin of our konbu in deep Hokkaido vol.2 - Honke Owariya
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://i.ytimg.com/vi/JjPFeNzHhdY/maxresdefault.jpg)
Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selecte – kawashimaya the japanstore
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://kawashima-ya.backdrop.jp/images/a2982_00_en.jpg)
Rishiri Kombu Kelp From Hokkaido 100g - First Grade, Carefully Selecte – kawashimaya the japanstore
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://m.media-amazon.com/images/I/71I7014+OCL.jpg)
Kawashimaya Kombu Dried Seaweed for Dashi, First Grade Rishiri Kelp, No Preservative, From Hokkaido, Made in Japan 3.5 oz (100g) : Grocery & Gourmet Food
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://washokugo.jp/wp-content/uploads/2021/03/oguraya_06_6_01.jpg)
Natural Rishiri Kombu
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://i.pinimg.com/564x/d6/9f/65/d69f658329a48618550c7114939e3d40.jpg)
Supthong Long Grain Brown Sinlek Rice (35.3 Oz.)
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://www.nishikidori.com/4485/wild-kombu-seaweed-from-rishiri-island-hokkaido.jpg)
Wild Kombu seaweed from Rishiri Island, Hokkaido - Kombu - Nishikidôri
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://cdn.shopify.com/s/files/1/1969/5775/products/P-2-IZRI-SHIOTA-1-Izuri_20Shiroita_20Kelp_20White_20Kombu_20For_20Sushi_202_20Whole_20Pieces-2023-09-14T04_3A30_3A19.jpg?v=1704136672)
A Deep Dive Into Kombu – A Versatile and Healthy Type of Seaweed – Japanese Taste
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://media.springernature.com/m685/springer-static/image/art%3A10.1186%2F2044-7248-1-4/MediaObjects/13411_2011_Article_5_Fig6_HTML.jpg)
Seaweeds for umami flavour in the New Nordic Cuisine, Flavour
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://yjc.tokyo/wp-content/uploads/001-1-700x523.jpg)
Kelp (Kombu) YUCa's Japanese Cooking
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://washokugo.jp/wp-content/uploads/2021/03/oguraya_01_6_01.jpg)
Natural Rishiri Kombu
![This is Rishiri Kombu cultivated in the extreme North of Hokkaido. The texture is a little harder than Makonbu and it has a strong deep flavor. Dashi Soup made from this Kombu](https://www.umamiinfo.com/images/richfood/foodstuff/kelp/ph_variety02.png)
Kombu (Kelp) Umami Information Center
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