Tennen Rausu Kombu 35g

Rausu kombu grows only along a narrow stretch of coast on the southeastern side of the Shiretoko Peninsula in Hokkaido. Drift ice and dozens of small rivers push nutrients into that water, and the annual catch stays somewhere between 200 and 500 tonnes. Tennen means wild, not farmed: these fronds spent two years in the sea before they were cut.

Rausu also takes far more work than other kombu. Instead of a week of drying and sorting, the sheets are dried, moistened again, pressed flat and left to mature over weeks. What you get is a dashi that runs golden and slightly cloudy, with a big aroma and a sweetness that stands up to miso and soy sauce. The depth of rausu kombu also brings enough aroma and body on its own to carry a vegan dashi, and a kombu-only broth made from it tastes finished rather than thin.

Product details

• Net: 35g
• Ingredients: Kombu kelp
• Origin: Hokkaido, Japan
• Caution, high in iodine: Kombu seaweed is naturally high in iodine. Excessive consumption can lead to thyroid dysfunction. If you have a thyroid condition, or are pregnant or breastfeeding, check with your doctor first.

How to use

• 10g per 1l water for dashi, soak 3 to 12 hours, remove before boiling
• Works on its own for vegan dashi, or with katsuobushi for awase dashi
  

Recommended for

• Vegan and vegetarian cooking that needs a stock with real depth
• Nabe, oden, miso soup, noodle broths
• Anyone who wants to taste the difference between a good kombu and a great one