Rishiri Konbu (Japanese dried Kombu seaweed), Aimono Konbu, Japan

Rishiri Konbu produces a very clear dashi and is therefore highly prized by chefs in the Kansai region, famous for its kaiseki cuisine. This quality of aimono is naturally grown (wild) and the leaves are very thick, which is a hallmark of its exceptional quality. Furthermore, this konbu is not simply dried, but undergoes a complex process of refinement and aging to bring out the best flavor and umami. Aimono Konbu is a seaweed specialist from the Konbu Road in Toyama Prefecture, from where konbu and other seaweed once reached the imperial capital of Kyoto. To this day, aimono products are used in top restaurants there, and Aimono supplies the world-renowned Noma restaurant, to name just one more satisfied customer.