Dashi Kombu Seaweed Rausu Premium, Aimono Japan

Rausu Kombu has the most umami of all kombu varieties and an almost meaty, intense flavor. For this reason, it is often used in vegan monastery cuisine. However, the broth is somewhat cloudier than with other types of kombu. It is suitable for vegetarian and vegan dishes, but also flavorful enough to balance, for example, a ramen soup made with pork bones. This handcrafted kombu from the Hokkaido peninsula is moistened several times after the initial drying, then dried and matured again to further enhance the flavor and umami. Industrially produced kombu does not undergo this process and therefore does not have the same depth of flavor and color. Aimono Kombu is a seaweed merchant from the Kombu Road, where kombu and other seaweeds once reached the imperial capital of Kyoto. To this day, Aimono products are used in top restaurants there, and Aimono supplies the world-famous Noma restaurant, to name just one more satisfied customer.