Presentation
Kombu umami
Sponsored by JETRO - Japan External Trade Organization
Despite the wide variety of kombu seaweed available, Kyoto's haute cuisine restaurants only use ‘Rishiri Kombu’.
Okui Kaiseido has been carefully ageing Rishiri kombu for over 150 years to create 'Kuragakoi kombu' (cellar-aged kombu), which is considered ideal for culinary use. This Kuragakoi Kombu is highly regarded in Japan and recognised as the highest quality kombu.
