Rishiri kombu is harvested in the northernmost region of Hokkaido. It is characterised by producing a clear, light-tasting stock without any strong aftertaste.

How to use: Before use, wipe the surface of the kombu with a well-wrung cloth or rinse it lightly with water. Cut about 15 g of kombu for every 1 L of water. Place the kombu and water in a pot and leave to soak for around 60 minutes. Heat gently over low heat and remove the kombu just before the water reaches boiling point.

Store in cool dry place

*Photo for reference only.